Wednesday
Bean Bolognese (recipe in the comments)
Endive and oak leaf lettuce salad with rosemary balsamic dressing
Rosemary breadstsicks (the thin cracker-like ones)
Hot tea
Peppermint bark
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When you think of a Bolognese sauce, you think of a rich, meat-y sauce. This is a hearty, vegetarian version, giving you the same rich feel with a fresh vegetable taste and without as much fat. The recipe includes a can of mixed salad beans. We have easy access to these from Westbrae Naturals, but any bean mix or even a single type of bean would be fine. This is one of those recipes where we originally had it with a salad and cracker breadsticks. Since I made a note of this, we always have the same crackers. It makes the recipe seem special :)
Prep Notes
Difficulty: Easy
Chopping: Onion, carrot, celery, garlic, parsley, Parmesan
Time: 40 minutes
Make ahead: The sauce saves well. Make the fettuccine last minute.
Reaction
J: "I could have eaten two bowls! Mmmmmm."
M: "Mmmm, zesty beans ... and pasta!"
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Bean Bolognese – Whole Foods and M & J
Serves 4
1 can Salad beans (a mix of three beans from Westbrae Naturals, but any bean mix or even a single bean will work)
2 T olive oil
1 small onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
½ salt
7 cloves garlic, chopped
1 bay leaf
½ cup white wine
1 can diced tomatoes, undrained
¼ cup parsley, chopped
½ lb fettuccine
A splash of balsamic
Parmesan cheese
Put a large pot of water on to boil. Cook the pasta and drain.
While the pasta is cooking, mash ½ cup of the beans in a small bowl. Heat the oil in a large skillet over medium-high heat. Add onion, carrot, celery and salt. Cover (critical to prevent sticking) and cook, stirring occasionally, for about 8 minutes (or until soft).
Add garlic and bay leaf, stirring until fragrant (about 15 seconds). Add the wine, increase the heat to high, and boil until most of the liquid is evaporated (3-4 minutes). Add tomatoes, parsley and the mashed beans. Bring to a simmer and cook until thickened, about 6 minutes. Add the whole beans and cook until heated through.
Remove the bay leaf. Toss pasta with the sauce. Splash balsamic in. Taste for salt. Sprinkle with Parmesan to serve.
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