My niece, Amie sent me this recipe. This is what she said about it: "Tried this last night...AWESOME! (I added parm to it and I also threw in a few ounces of light cream cheese I had leftover from another recipe),"
White beans can be beaten and blended into a creamy Alfredo-style pasta sauce in no time. The recipe requires only six ingredients, many of which you can find in just about any vegan kitchen.
The recipe below can be enjoyed tossed with your favorite pasta. You can also add veggies to make it a complete meal. Enjoy!
1/4 cup butter or margarine
2 cloves garlic, minced
2 cups cooked white beans, rinsed and drained
1 1/2 cups milk
Salt and pepper, to taste
Parsley (optional)
1. In a sauté pan over low heat, melt the butter or margarine. Add the garlic and cook for 2 to 3 minutes.
2. Transfer the mixture to a blender or food processor, add the white beans and 1 cup of milk. Blend until completely smooth. If the sauce is too thick, add the remaining milk until you reach the desired consistency.
3. Pour the sauce back into the pan over low heat, then season with salt and pepper to taste. Add fresh herbs, such as parsley, if desired. Cook until the sauce is warm. Serve over paata.
Monday, November 30, 2009
Monday, November 23, 2009
Thanksgiving Leftover Casserole
This is a wonderfully easy and delicious casserole that my friend Carol makes after Thanksgiving. We all look forward to her bringing her "leftovers" to work to share with us! Thanks, Carol.
Left over stuffing
1 can French-fried onions
Leftover turkey
Leftover veggies (carrots, peas, corn, etc.)
1 can cream of chicken soup
¼ c. milk
Leftover mashed potatoes
1. Mix ½ can of onions with stuffing and spread on bottom of 13 x 9” casserole dish, which has been sprayed with cooking spray.
2. Chop turkey; add veggies, and soup. Use the milk to “rinse out” soup can; add and mix together. Spread over stuffing in casserole.
3. Mix remaining onions with potatoes and layer on top of turkey mixture.
4. Bake in 350º oven until hot and bubbly, about 30 to 40 minutes.
Left over stuffing
1 can French-fried onions
Leftover turkey
Leftover veggies (carrots, peas, corn, etc.)
1 can cream of chicken soup
¼ c. milk
Leftover mashed potatoes
1. Mix ½ can of onions with stuffing and spread on bottom of 13 x 9” casserole dish, which has been sprayed with cooking spray.
2. Chop turkey; add veggies, and soup. Use the milk to “rinse out” soup can; add and mix together. Spread over stuffing in casserole.
3. Mix remaining onions with potatoes and layer on top of turkey mixture.
4. Bake in 350º oven until hot and bubbly, about 30 to 40 minutes.
Monday, November 16, 2009
Slow-Cooked Beef Minestrone
I was shopping at Wegmans when I sampled some of this soup. It was delicious! I went home and made it. I changed some of the ingredients by adding my own mix of veggies, etc. Wegmans has a lot of these ingredients prepackaged for your convenience, but you can improvise and vary the ingredients and it will still come out tasting great!
1-1 ½ lbs. boneless beef chuck roast, cut into 1” cubes
2 T. olive oil
16 oz. soup veggies (carrots, celery, onions)
Salt & pepper*
1 qt. beef stock
1 can (14.5 oz.) diced tomatoes
1 can (24 oz.) tomato sauce
½ c. dry Ditalini pasta
1 can (15.5 oz) garbanzo beans
1 pkg. (6 oz.) baby spinach
Italian grated cheese
1. Dust beef with flour; pat off excess.
2. Heat oil in pan on medium-high until it lightly smokes. Add beef and sear until light brown.
3. Transfer beef to slow cooker. Add vegetables to skillet with beef drippings; season with salt and pepper. Cook, stirring, 3 minutes; add to slow cooker.
4. Add stock, tomatoes and sauce to slow cooker. Cover, cook 4½ to 6 hours on high or 8-10 hours on low.
5. Cook pasta in boiling water. Add when tender.
6. Add spinach to slow cooker and stir until lightly wilted, about 2 minutes. Serve with Italian cheese, if desired.
*I always use a combination of Trocomare and Spike, Hot & Spicy for a little extra kick!
1-1 ½ lbs. boneless beef chuck roast, cut into 1” cubes
2 T. olive oil
16 oz. soup veggies (carrots, celery, onions)
Salt & pepper*
1 qt. beef stock
1 can (14.5 oz.) diced tomatoes
1 can (24 oz.) tomato sauce
½ c. dry Ditalini pasta
1 can (15.5 oz) garbanzo beans
1 pkg. (6 oz.) baby spinach
Italian grated cheese
1. Dust beef with flour; pat off excess.
2. Heat oil in pan on medium-high until it lightly smokes. Add beef and sear until light brown.
3. Transfer beef to slow cooker. Add vegetables to skillet with beef drippings; season with salt and pepper. Cook, stirring, 3 minutes; add to slow cooker.
4. Add stock, tomatoes and sauce to slow cooker. Cover, cook 4½ to 6 hours on high or 8-10 hours on low.
5. Cook pasta in boiling water. Add when tender.
6. Add spinach to slow cooker and stir until lightly wilted, about 2 minutes. Serve with Italian cheese, if desired.
*I always use a combination of Trocomare and Spike, Hot & Spicy for a little extra kick!
Monday, November 9, 2009
Green Breakfast Shake
Want to try someth9ing really good for you? If you don't mind the color of dark green, you'll love the taste!
1/2 c. orange juice
1/2 c. soy milk
1 tsp. Spirulina (a super green food)
2 or 3 ice cubes
2 T. plain yogurt (opt.)
1/2 banana (opt.)
Put ingredients in blender and process until combined. Delicious!
1/2 c. orange juice
1/2 c. soy milk
1 tsp. Spirulina (a super green food)
2 or 3 ice cubes
2 T. plain yogurt (opt.)
1/2 banana (opt.)
Put ingredients in blender and process until combined. Delicious!
Monday, November 2, 2009
Homemade Granola Bars
My cousin Carol gave me this recipe and it was really good!
2 c. old fashion oats
1 c. sliced almonds
1 c. shredded coconut
½ c. toasted wheat germ
3 T. unsalted butter
2/3 c. honey
¼ c. light brown sugar
1 ½ tsp. vanilla
¼ tsp. salt
½ c. chopped pitted dates
½ c. chopped dried apricots
½ c. dried cranberries
1. Preheat oven to 350º. Butter an 8x12” baking dish and line with parchment paper.
2. Toss the oatmeal, almonds and coconut together and bake for 10-12 minutes, stirring occasionally, until lightly browned. Reduce oven temperature to 300º.
3. Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add dates, apricots and cranberries and stir well.
4. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes until light golden brown. Cool at least 2-3 hours before cutting into bars.
2 c. old fashion oats
1 c. sliced almonds
1 c. shredded coconut
½ c. toasted wheat germ
3 T. unsalted butter
2/3 c. honey
¼ c. light brown sugar
1 ½ tsp. vanilla
¼ tsp. salt
½ c. chopped pitted dates
½ c. chopped dried apricots
½ c. dried cranberries
1. Preheat oven to 350º. Butter an 8x12” baking dish and line with parchment paper.
2. Toss the oatmeal, almonds and coconut together and bake for 10-12 minutes, stirring occasionally, until lightly browned. Reduce oven temperature to 300º.
3. Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add dates, apricots and cranberries and stir well.
4. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes until light golden brown. Cool at least 2-3 hours before cutting into bars.
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