Skip to main content

dinner : white bean and tomato stew


This was super easy and very tasty!  I've seen many recipes similar to this, but they usually call for poached eggs, and there was no way I was going to attempt egg poaching in my exhausted state. Here are the basics for about 6 servings:

Sautee a diced onion, some red pepper flakes and minced rosemary in olive oil.  When the onion has softened, add two cans of fire-roasted tomatoes with the juice, and 2 cans of white beans (drained and rinsed).  Bring to a boil, then lower the heat to a simmer for 15 minutes.  Serve in bowls, topped with one or two fried eggs per serving, grated pecorino and shredded basil.  You might also want to have some crusty bread for soaking up the juices.  

Not the prettiest picture... I had already taken a few bites before I remembered to get  a photo.

I used low-sodium versions of the canned products, but feel free to use the salted versions, or add salt to taste.
Post a Comment

Popular posts from this blog

dinner : portuguese-ish fish stew

Our usual M.O. for dinner preparations is to decide on the food first, and then pick a wine to match.  But once in a while, we like to mix things up and go the other way.  Vinho Verde is one of my very favorite wines, and we buy it quite frequently, but we often drink it with whatever food we're having - because it goes with so many things.  As a result, we sometimes miss out on its full potential as a food wine.
But tonight I decided to bring the food to the wine and prepare a hearty Portuguese-style fish stew.  I'm careful to say style because people get all huffy when you suggest that your particular version of an ethnic dish hovers in the vicinity of what is truly authentic, whatever that is.  That said, here's my recipe.  I don't like to specify measurements because I rarely measure, so let your taste and judgement guide you.
Sautee some minced garlic, diced red onion and diced fennel in olive oil. Add some fresh thyme, red pepper flakes, diced chorizo, bite-size…

D. I. Y. dinner for the 1%

A few months ago, I noticed a very intriguing sign in a storefront window of an establishment under construction. The shop was to be called 'The Walk-In Cookbook'. Needless to say, my curiosity was peaked, but I resisted the urge to research the hell out of the topic and decided to wait until opening day to find out what it was all about.

Today, my patience was rewarded as I sauntered into the newly-opened establishment to take a look around. The Walk In Kitchen, it appears, is kind of like an Ikea for cooking. There are brightly colored posters that feature photographs of meals, accompanied by ingredient lists and the cost of said ingredients in 2 and 4 serving iterations.



There are also recipe cards, which double as shopping lists as you make your way around the store selecting from the attractively displayed produce and other food items. The layout resembles a professional kitchen, and you kind of get the feeling that a cooking class is going to start up at any minute. Exce…

cookin' up a storm!

Nothing like plummeting temperatures, bleak skies, and snow flurries to get me in the mood to whip up some comfort food!  On this particular night, I was inspired by a tuna casserole recipe that one of my friends posted on 'that other social network'.  I adapted the ingredients a bit to accommodate my dietary restrictions, but you can feel free to use the full-fat, full-sodium versions of any of the ingredients.  I didn't measure anything, (I rarely do) so you'll just have to wing it on that front.  Here's what went into the dish:

2 cans tuna fish, drained
1/2 package whole wheat pasta spirals
3 egg whites, beaten
2 tablespoons of Smart Balance spread
grated pepper-jack cheese
diced tomatoes
fresh chopped parsley
chopped onion
fresh ground black peppersalt, to taste (I didn't use any)

Cook the pasta according to package directions, drain.  Mix in all the other ingredients except for the eggs, and a couple handfuls of the cheese.  When the mixture has cooled sl…