Showing posts with label cannellini beans. Show all posts
“Spiced ~ Up” Red Sauce with Cannellini Beans and Spaghetti!!!
Ingredients:
For the Food Processor:
4 cloves of garlic
1 pint grape tomatoes
2 bunches of scallions
Healthy handful of Italian parsley
1 Jalapeño – with seeds
Additional Ingredients:
29 oz. can of crushed tomatoes
29 oz. can of cannellini beans – drained and rinsed
1 tsp. of salt
1 tsp. of black pepper
½ tsp of dried oregano
Dashes of red pepper flakes
2 tablespoons of vinegar
1 tsp. brown sugar
4 oz. feta cheese – crumbled
Olive oil – for drizzling
1 lb. of your favorite spaghetti
Combine the ingredients for the food processor and give a few good chops.
Heat a large frying pan with a drizzle of olive oil and add the ingredients from the food processor to simmer on low for about 10 minutes.
Add the crushed tomatoes, dried oregano, salt, pepper and cannellini beans and continue to simmer on low while preparing the spaghetti as directed.
Combine the vinegar and brown sugar. Add this to the sauce and stir.
Place the spaghetti on a platter and top with the sauce and feta cheese and a few dashes of red pepper flakes and a drizzle of olive oil.
This is a meal that is sure to please, served with a beautiful side salad.
With Love,
Catherine
xo
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Celery Root and Rice!!!
Ingredients:
1 fresh celery root
3 carrots – chopped
1 healthy handful of Italian parsley – chopped
1 red onion - chopped
4 cups chicken broth
1 Jalapeño – chopped
1 bell pepper – chopped
7 whole cloves
29 oz. can of Cannellini beans - drained
1 lb. of bacon
Olive oil – for drizzling
1 cup rice – uncooked
Clean outside of celery root and cut off end pieces. Place in pot covered with water and tablespoon of salt. Simmer for 40- 45 minutes.
Remove from water cut off outer skin and then dice.
Heat a soup pot with a drizzle of olive oil. Add the chopped celery root, carrots, onion, Jalapeño and bell pepper. Simmer for a few minutes. Add the chicken broth, cloves and Italian parsley. Simmer on low while preparing the bacon and rice. Before serving this dish, pick out the 7 cloves.
Add the cannellini beans to the broth before serving.
Serve over rice topped with the crispy bacon.
This is a very comforting dish to serve in this chilly weather.
With Love,
Catherine
xo
Quick & Easy Stay-at-Home “Take Out”!!!
Ingredients:
1 cup of uncooked rice
1 head of Bok-Choy – chopped
1 large onion - sliced
5 cloves of garlic – chopped
3 stakes of celery – chopped
½ cup of baby carrots – quartered
20 oz. can of Cannellini beans – rinsed & drained
Healthy handful of cilantro - chopped
Olive oil for drizzling
Asian Style Sauce:
2 tablespoons Sesame Oil
4 tablespoons Soy Sauce
4 tablespoons Teriyaki Sauce
1 tablespoon Hot Sauce
2 tablespoons Olive oil
1 tsp. Sugar
2 tablespoons Vinegar
Prepare the rice as directed and set aside.
Heat a large frying pan with a drizzle of olive oil. Add the vegetables and sauté until the onion is soft. Add the cannellini beans and toss.
In a small bowl combine the ingredients for the Asian Style Sauce and pour over the veggies.
This is just an easy and delicious “Friday” night meal.
With Love,
Catherine
xo
Broccoli & Cannellini Beans with Fettuccine & Feta!!!
Ingredients:
1 head of broccoli – cut into spears
5 cloves of garlic – chopped
1- 29oz. can of cannellini beans - drained
½ cup of chicken broth
4 oz. of feta cheese sliced or crumbled
Olive oil for drizzling
Grated Romano Cheese
Dashes of red pepper flakes
1 box of your favorite fettuccine
Blanch the broccoli spears for a minute or two, drain and set aside.
Prepare the fettuccine as directed. Set aside.
Heat a large frying pan with a drizzle of olive oil and add the garlic and drained broccoli. Sauté until the garlic is slightly golden. Add the chicken broth and cannellini beans. Add the fettuccine and toss. Add the feta, a drizzle olive oil, red pepper flakes and the grated Romano cheese and toss.
This dish is easy, delicious and perfect with a beautiful side salad!!
With Love,
Catherine
xo
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On another note, I received a visit from the Fairy Hobmother the other day!! And one lucky reader of this post may also be receiving a visit from the Fairy Hobmother, so keep a look out!!
Chinese Cabbage with Cannellini Beans & Tomatoes!!
Ingredients:
1 head of Chinese cabbage – sliced
4 cloves of garlic – chopped
1 bunch of cilantro – chopped
1 – 14.5 oz. can of stewed tomatoes
1 29 oz. can of cannellini beans - drained
1 Jalapeño – grilled & chopped
Olive oil – for drizzling
Dashes of sea salt
Dashes of fresh ground black pepper
Heat a sauce pot with a drizzle of olive oil and add the garlic and cabbage. Cover and let the cabbage cook down. Add the tomatoes, grilled Jalapeño and the cilantro and continue to simmer on low for another few minutes.
Drain the cannellini beans and add to the cabbage. Continue to simmer on low for a few minutes. Add the seasonings and another drizzle of olive oil.
This can be served as is or over rice or macaroni. It is a delicious and healthy dish!
Enjoy with Much Love,
Catherine
xo
Chinese Cabbage with Cannellini Beans & Tomatoes!!