white beans – Best for the Moment

Cleaning out the fridge: Dairy-free lasagna

August 21, 2011January 2, 2020Posted in Dairy-free, RecipesTagged cannellini, cheeseless, dairy-free lasagna, ground turkey, white beansLeave a comment

Traveling three weekends in a row = no groceries + creativity in the kitchen. Using the minimal (and I mean minimal – check out the photographic evidence) ingredients I had left in the fridge, freezer and/or cupboard, I came up with some pretty decent concoctions, starting with a dairy-free lasagna…

Inspired by the idea that lasagna doesn’t have to use cheese (see cheeseless lasagna), I experimented with smashed white beans, layered with leftover ground turkey, cherry tomatoes, bread crumbs, and of course no-bake lasagna noodles.

Interestingly enough, it tasted pretty good – especially the day after. With a little imagination, if you let go of your need for cheese, it ain’t bad (and tastes curiously like this cassoulet). PS – I cheated a little and sprinkled freshly shaved parmesan on top.

The Beans Knees

June 20, 2011January 2, 2020Posted in RecipesTagged beans and rice, black beans, cannellini beans, lean chicken breasts, light pasta, linkedin, white beansLeave a comment

I’m not the first person to tell you that beans are magical for all their health benefits. But did you ever think of them as a sauce or condiment?

Recently, I made a healthy pasta dish using cannellini beans to add flavor, coating, texture and to help fill me up. Ingredients were pretty simple, but totally satisfying: lean chicken breasts, fresh spinach, rice vermicelli and those pearly white (beans).

Same concept below, this time when I was in need of a home-cooked meal without having a lot of groceries in the fridge. Enter black beans, rice, frozen corn and those same lovely lean chicken breasts that hang out in the freezer. Blend ’em all together and you have a satiating beans-and-rice dish minus the lard. I sprinkled the chicken breasts with a little chili powder to add flavor, but the black beans added the rich “sauce.”

Flash in the Pan Pasta

February 21, 2010January 2, 2020Posted in RecipesTagged cannellini beans, frozen vegetables, homemade pesto, pasta, spinach walnut pesto, white beansLeave a comment

Pasta + veggies = one-pot hall of fame. As part of my blog birthday celebration, I’m sharing my favorite techniques collected over the past year. Time after time I’ve combined frozen veggies with pasta and beans from the cupboard, and in a pinch I have a healthy dinner for two. Sauces can be just as simple: olive oil, butter, fresh parmesan… or homemade pesto!

Tonight it took less than 30 minutes to make spaghetti with broccoli and peas, plus pesto made from walnuts, spinach leaves, garlic and olive oil. Cheat sheet: Bring pasta to a boil. Meanwhile, add chopped walnuts to a food processor with a little olive oil, and pulse. Add garlic and pulse. Next add a handful of spinach leaves and blend well. Give it a taste test, and add salt and pepper if needed. After boiling the pasta to al dente, add the frozen veggies and continue boiling until just tender.

Here are some other ways to make an easy and healthy pasta dish all in one pot:

Homemade minestrone: Start by sauteeing chopped onion and sliced, cubed sausages; add 1/2 can diced tomatoes, 1 can white beans, chopped carrots and celery (and any other veggies of choice) and bring to boil. Add 1 container of chicken broth or homemade veggie broth; simmer all ingredients for 30 minutes. Add macaroni towards the end and bring to al dente. Serve over sourdough toast, with fresh parmesan.
Creamy pasta primavera: Boil spaghetti or any pasta of choice; add frozen peas towards the end of the boiling time (depends on when its near al dente). Meanwhile, microwave beans in a separate dish and dice 2-3 tomatoes. Drain pasta with lid, retaining pasta & peas mixture in same pot. Add warm beans and diced tomatoes; plus 1 tsp butter, a dash of oregano. Coat lighlty with olive oil, and salt & pepper to taste. Serve warm.
No talent ravioli: When all else fails, boil frozen ravioli and add butter, fresh herbs and drizzled olive oil to the pot after draining the water with the lid. Or, you can plate the ravioli first and drizzle desired ingredients on top.

One Pot Pasta

January 26, 2010January 2, 2020Posted in RecipesTagged cannellini beans, navy beans, one pot pasta, white beans1 Comment

Pasta+ canned beans + frozen veggies = one pot pasta. My “one pot” theme continues, but this one is an original using interchangeable ingredients already in your kitchen. I chose spaghetti, cannellini/navy/white beans, frozen peas and fresh tomatoes, which resulted in a healthy yet buttery dish due to the beans coating the pasta.

Here’s how:

Boil spaghetti or any pasta of choice; add frozen peas towards the end of the boiling time (depends on when its near al dente). Meanwhile, microwave beans in a separate dish and dice 2-3 tomatoes. Drain pasta with lid, retaining pasta & peas mixture in same pot. Add warm beans and diced tomatoes; plus 1 tsp butter, a dash of oregano. Coat lighlty with olive oil, and salt & pepper to taste. Serve warm.

Dinner with Papa

September 16, 2009November 18, 2009Posted in RecipesTagged cassoulet, sausage, white beans3 Comments

Bday cassoulet = white beans + pork sausage + cherry tomatoes + bread crumbs.

Last week my grandfather celebrated his 85th birthday and I toasted him by making dinner at his house. I mimicked a recipe for cassoulet (Provincial-style casserole with various types of meat, beans and tomatoes, baked in the oven) from memory.

I sauteed the sausages until no longer pink inside, then combined the drained beans (from a can) and cherry tomato wedges in a separate bowl. After folding in the sliced sausages, I sprinkled bread crumbs over the mixture, and drizzled melted butter over the top. Bake in the oven until warmed throughout and golden brown – approx. 25 minutes at 400 degrees.

During my transition from Sacramento to the Bay Area, I spent two nights a week at Papa’s to ease the long commute between the two cities. We feasted on a variety of meals, ranging from steak and mashed potatoes to soup and salad. I would email a shopping list to Papa and he would go to his favorite butcher and grocery store in Millbrae.

It was a really unique experience, combining my weeknight routine of winding down in the kitchen, with great stories from his childhood, and jokes over the latest “American Idiots” (Idols) episode.

Papa enjoyed his cassoulet this time around, and I hope to continue the tradition that we originally started 2 years ago (minus the commute).

Brain Food

August 23, 2009January 2, 2020Posted in RecipesTagged basil, flax fettuccini, pasta, tuna, white beansLeave a comment

With a limited supply of vegetables, I wasn’t quite sure what to put in tonight’s pasta. Starting with Hodgson Mill‘s flax seed fettuccini, I decide to experiment with a combination of canned tuna and white beans for a protein-packed “pesto” of sorts.

While boiling the pasta, I cooked the tuna and beans (plus generous amount of olive oil) in a separate sauce pan over medium heat. I added fresh, chopped basil and mixed the “pesto” with the noodles, and then served each plate with fresh parmesan.

Surprisingly, it turned out delicious – and was as filling as a heavy cream sauce without all the fat. I recommend trying it when your down to the most basic canned goods. Plus, your brain will appreciate the extra dose of Omega’s from the flax and tuna!

Tag: white beans

Cleaning out the fridge: Dairy-free lasagna

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The Beans Knees

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Flash in the Pan Pasta

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One Pot Pasta

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Dinner with Papa

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Brain Food

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