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March Recipes of the Month

Cooking Demonstration

Hally Health offers a variety of virtual demos and classes through Facebook Live. Among their most popular videos are the live cooking demonstrations, which show you how to prepare simple, healthy and tasty meals. The live cooking demo will post on Facebook.com/HealthAlliance at 1 p.m. CT, on the third Tuesday of the month.

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Cheesy Chickpea and Broccoli Bake

Ingredients                                                                            

  • 1 large bunch (approximately 1 pound) fresh broccoli, rinsed and cut into medium pieces
  • 1 15½ ounce can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup shredded Gruyere, cheddar or vegan cheese
  • 1/3 cup whole-wheat breadcrumbs

Directions

  1. Preheat oven to 400°F.
  2. Lightly steam broccoli on the stove: Place raw broccoli pieces in a steamer basket inside a saucepan filled with 1 inch of water. Steam on medium heat for five minutes or until broccoli is just tender and bright green. Drain water. Or steam broccoli in the microwave: Place raw broccoli pieces in a large microwave-safe dish with ½ inch of water in the bottom. Cover with a microwave-safe plate and cook on high for three minutes or until just tender and bright green. Drain water.
  3. Toss steamed broccoli and chickpeas with olive oil. Place in a 9” by 9” baking pan.
  4. Add salt and black pepper to taste. Top evenly with grated cheese, then top evenly with breadcrumbs.
  5. Bake 10 to 15 minutes or until cheese is melted and breadcrumbs are lightly browned. Remove from oven and serve immediately.

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Tuscan Bean Soup

Ingredients

  • 3 tablespoons olive oil
  • 2 medium carrots, thickly sliced
  • 1 large onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 clove garlic, finely chopped
  • 3 sprigs fresh oregano
  • ¼ teaspoon salt
  • Black pepper to taste
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 5 cups chicken or vegetable stock
  • 4 cups baby spinach, stems removed

Directions

  1. In a pot, heat olive oil. Add carrots, onion, celery, garlic, oregano, salt and pepper to hot oil. Cook for 10 minutes, stirring often, until vegetables look softened.
  2. On a plate, mash half of the beans, then add them to the vegetables. Cook, stirring, for 2 minutes. Add remaining beans to pot and stir well.
  3. Stir in chicken or vegetable stock and bring to boil.
  4. Lower heat, partially cover with lid and simmer for 20 minutes.
  5. Discard oregano sprigs. Add additional salt and pepper to taste.
  6. Mix in spinach and simmer for another 2 minutes.