Tag Archives: white beans

Girls Dinner In!

After the chorizo, chicken and unseen beef that was consumed this week, tonight all I was in the mood for was a meat-free meal!

Lucky for me, lil’ sis agreed to come over and have a girls’ dinner in with me – she appreciates a meatless meal (and beans!) as much as I do 🙂

And don’t worry – The Man had plenty of chicken wings, nachos, etc. while watching football with his buddies – he def didn’t starve 😉

So I set out to make us a healthy, veggie filled dish!

Veggie and White Bean Pasta & “Better Than Fries” Roasted Broccoli

First up, the pasta sauce.

  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 bag frozen squash
  • 1 can San Marzano crushed tomatoes
  • 1 can white beans, drained
  • fresh basil, chopped
  • 1 tsp dried oregano
  • sea salt & black pepper to taste
  • *edited to add* there was a splash of white wine & shake of red pepper flakes also involved towards the end!

I normally don’t like to buy canned tomatoes, however these San Marzanos appeared at Whole Foods a few weeks back and I’ve never had them before *shock!* so I had to go for it.

So worth it.

Also, in case you didn’t know, fresh basil freezes wonderfully for later use in cooked dishes.  This is from our basil plant this past summer and the flavor is still spot on!

This was definitely a throw together kind of meal.  A great one to use up some odds n’ ends in the pantry too!

Onion, garlic and squash.

Tomatoes, basil, oregano, salt, pepper and beans.

Plus some water to thin it out. 

The sauce cooked away while lil’ sis and I drank away had some time for girl talk 😀

And prepared the roasted broccoli…

Garlic infused olive oil.  Seriously amazing.

I used frozen broccoli this time around, drizzled with the garlic olive oil plus some sea salt and black pepper. Into a 425F oven for about 20 minutes (one flip in between) and you will have an amazing veggie side dish on your hands.

Lil’ sis proclaimed this broccoli to be “better than french fries”….

And if you knew of her deep love for fried taters then you would know how serious this was!

We served the veggie bean sauce over some thin spaghetti too – plus a topping of Parm cheese for moi 🙂

Deelish deelish deelish.

Now it’s movie time!  Anyone seen Knight and Day before?  Hope it’s good 😛

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Spicy Garlic Spinach w/ White Beans & Rice

After a wonderful weekend spent up north eating all that NYC and New Jersey had to offer, last night called for what I like to deem a “detox” meal.

In other words, a light (and in this case, meatless) meal with some much needed veggies was in order! 😉

Spicy Garlic Spinach w/ White Beans & Rice

 

This meal came together in a matter of minutes, another huge bonus after being out of town all weekend and craving some major relaxation time on le couch!

All you need is this (plus a few unpictured pantry staples):

And then it’s as easy as…

*1*

*2*

*3!*

How’s that for speedy? 😛

I really enjoyed this simple flavorful dish, the red pepper flakes gave the perfect kick of spicy to the tangy garlic & onions.  What a great staple “go-to” meal this would be!

Here’s the recipe:

Spicy Garlic Spinach w/ White Beans & Rice

  • 1 bunch fresh spinach
  • 1 can Northern beans, drained & rinsed
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • sea salt (to taste)
  • black pepper (to taste)
  • red pepper flakes (to taste)
  • 1/2 tblsp olive oil
  • cooked brown rice to serve
  • grated Pecorino Romano to top (optional)
  •  

    Begin by cooking the onions in olive oil over medium for about 5 minutes, or until softened (but not browned).  Add in the canned beans, garlic, salt and pepper, give a stir for about another minute or two.

    Then layer the spinach on top with the red pepper flakes plus a spoonful or two of water.  Allow to cook until the spinach is slightly wilted and tender – this doesn’t take very long.

    That’s it, you’re done!  Now just serve over some brown rice* and voila! – dinner is served 😀

    *When cooking brown rice during the week (which can take up to 45 minutes) I always make sure to prepare some extra servings, then place them into freezer-safe ziploc bags in the freezer for easy use later on.  This trick saves me tons of time during the busy work week schedule!*

    Edited to add:  I totally forgot that I sprinkled some grated Pecorino Romano to the top of the dish before serving – if cheese is your thing than try that too!

    Another pizza success!

    First off.  Woah, what a day.  Busier than busy can be then had to deal with this on the drive home

    traffic

    I don’t often get in really bad funks, but kiddos, I was in one after this.  All I wanted to do was go somewhere and just be alone, to burn off this excess bad energy.  I know that is horrible to say, but that’s how I felt and I think I have to be honest with you friends…. this lady can’t be happy all the time 😦

    So instead of yoga I decided to escape to the gym…. 2 miles on the elliptical at level 13 and some ab work later I was feeling a lot better.  Sometimes you just gotta do what you gotta do, each of us is different and learning how to handle these types of situation is what life’s all about, right? 😉

    So after I got back home we went over to World Market to pick up the rug that had finally come in — and it ended up being on sale for $70 bling bling$ — seriously!!! What a steal, this thing is chenille and feels like heaven (I HATE cheap rug feel!)

    rug

    In da room (sorry, not so neat peeps, and not so furnished quite yet!)

    room

    Steph = pleased 🙂  whoop whoop!

    So after our rug-venture The Man offered to help me whip up tonight’s din, soooooooo appreciated because I was tiredddd by this point!  So we halved the original wheat pizza crust recipe from last go-round (we wanted a thinner crust this time)

    • 1 cup whole wheat flour
    • 1/2 tblsp baking powder
    • 1/8 tsp salt
    • 1/2 tblsp cooking oil
    • 1/3 cup water
    • 1/2 tblsp honey

    The Man actually made the whole thing himself and even kneaded the dough — yea ladies (and gents), I was IMPRESSED!!!  He’s a keeper 😉

    Here’s what I topped my half with (it was a “use up what ya got” kinda night)

    • pizza sauce
    • sauteed TJs roasted peppers/onions
    • smashed white beans w/ basil (leftover from last night, throw in basil, smash with fork)
    • black olives
    • feta
    • parm
    • black pepper
    • dried basil

    The Man had this combo

    • pizza sauce
    • sauteed TJs roasted peppers and onions
    • black olives
    • mozzarella
    • parm
    • feta

    Check out the step by step!

    Can you tell whose is whose?!

    step1

    Add the cheesy

    step2

    400F for 9 minutes – voila!

    done

    I also made some TJs “brittany blend” — a combo of green beans/carrots w/ some soy sauce to go alongside 🙂

    plate

    It was really fast and good!!! I loved the addition of the white bean/basil “smash” on top — and that really “beefed” up the protein factor 🙂

    Alright peeps, this girl hasn’t even packed yet and Grey’s is on in t-minus 8 minutes…. gotta run!

    Have a great night bloggies — tomorrow’s Friday 🙂