Posts Tagged ‘cannellini beans’

Unrecipe of the Week: Shrimp with Beans and Kale

March 23, 2015

I am always looking for something new to do with shrimp, especially something that doesn’t involve them being served over rice or pasta. I stumbled upon a recipe a few weeks ago, and apparently, how I remembered it and what it actually was were not quite the same. I guess that’s what makes an unrecipe work so well. It is a combination of delicous flavors that are prepared to one’s liking, rather than measuring out specifics.

This base is a wonderful vegetarian dish on its own. The cannelini beans give it some heft and are a great plant based protein. The garlic and onions add lots of flavor and the kale is healthy addition adding color, taste and lots of vitamins!

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Shrimp with Beans, Kale and Tomatoes:

Saute a small diced onion and a couple of diced garlic cloves in olive oil until translucent. Season with salt, pepper and a pinch or so of red pepper flakes, depending on how spicy you like your food. Add some diced tomatoes and cook until the sauce starts to thicken a little. You can use fresh or boxed tomatoes.( We used a box of Pomi diced tomatoes.) Add strips of kale and a box or can of drained and rinsed cannellini beans, or other white beans. Simmer until the kale softens and the beans are fully heated through. Adjust the seasonings and sprinkle with a big handful of fresh, chopped basil.

In the meantime, shell and devien about a pound of shrimp. Pat dry and season with salt and pepper. Heat olive oil in a pan until very hot. Cook the shrimp until slightly browned and opaque. This should only take a minute or two on each side.

To serve, spoon the bean mixture into bowls, and place the sauteed shrimp on top, and enjoy!

 

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Unrecipe of the Week: White Bean Soup

January 2, 2014

Mojettes from Marais Poitevin

It’s a new year, and so far, it’s a cold one. Temperatures are expected to drop into the single digits in New York City,  and snow is on it’s way. I am craving warmth and comfort, and this soup should fit the bill.

It’s low in fat and calories, and high in protein and nutrients, thanks to the white beans, tomatoes and baby kale.

White Bean Soup

Rinse 1 can (or box: kudos Whole Foods for your new BPA free packaging!) of cannelinni beans and put them in a pot with about 6 cups of vegetable or chicken stock, a few springs of fresh thyme, rosemary and a few sage leaves. Add 2 crushed garlic cloves, and simmer for about 30 minutes or so. Add one 26 oz. can or box of chopped tomatoes with their juice, and continue to cook for another 30 minutes, uncovered. Remove the herbs and garlic cloves,  and add several handfuls of shredded baby kale. Cook another 15 minutes until the kale is softened. If at any point, the soup gets too thick, add more stock or water. Season to taste with salt and pepper. If you prefer a thick, smooth soup, you can puree it at this point.

When ready to serve, drizzle each bowl with olive oil, and sprinkle with Parmesan cheese. Enjoy!

photo: Glasshouse Images

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Unrecipe of the Week: Cooking with Garlic Scapes

June 24, 2013

Garlic scapes are the green leafy stalks of the garlic plant that grow above the ground shortly after the first leaves appear. They are long and curly at the ends, and are usually cut off, as they inhibit the growth of the plant, resulting in very small garlic bulbs. Most garlic scapes are tossed into the compost heap, but they are completely edible and delicious. The farmer’s market is full of them right now, but act quickly, as these are only available in the early summer.

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Think of these green stalks relating to garlic cloves, in the way that scallions relate to onions. They possess the same garlicky flavor, albeit a bit milder.
We experimented with some of these unusual stalks, and found them to be quite versatile.
Here are just a few ways to use garlic scapes:

Use them to make pesto:
Instead of using basil (or any other green vegetable you like) and garlic cloves, place chunks of garlic scapes into the food processor, with a large handful of pignoli nuts. Process until finely chopped. With the machine running, drizzle in olive oil until the sauce forms a smooth consistency. Add Parmesan cheese and season to taste with salt and pepper. Serve over pasta, or spread over grilled fish or chicken.

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Use them in dips and spreads:
Take 1 can of cannellini beans (rinsed and drained) and some garlic scapes (we used about 16”-20” worth, cut into chunks) and put them in the food processor. Add a handful of parsley if you like and process until finely minced. Add the juice of one lemon, and with the machine running drizzle in olive oil until it forms a smooth consistency. Season with salt and pepper to taste. Serve with pita, or grilled vegetables, or as a sandwich spread.
Use them in a traditional vinaigrette, with olive oil, Dijon mustard and either balsamic vinegar, or lemon juice.

Finely chop them and sprinkle them in salads, over pasta or vegetables.

They cook quickly, so if you are using them in a recipe, add them near the end to avoid them browning.

Now that we have gotten you started, surely you will come up with lots of great uses for garlic scapes.  Let us know in the comments what your favorite uses are.

Enjoy!

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Unrecipe of the Week: Crab and White Bean Salad

April 1, 2013

This beautiful salad inspired by Mario Batali, is filled with springtime flavors, and hearty ingredients. The white beans and crab make it filling enough to serve as a light main course, as well as a starter.

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For the salad:

Drain and rinse 1 can of cannellini beans and place in a bowl. Add some finely diced red onion, and about a teaspoon or so of diced fresh rosemary and marjoram. Add the zest and juice of a lemon, season liberally with salt and pepper and chill until ready to use.

Before serving, mix in 1 pound of lump crabmeat, and drizzle with mint oil. Add a quick grind of fresh pepper and enjoy!

For the mint oil:
Blanch about ½ cup of fresh mint leaves in boiling water for 15-30 seconds. Drain and squeeze dry.

In a blender or food processor, puree the mint with ½ – ¾ cup of olive oil. This can also be done a couple of hours in advance and set aside until ready to serve.

photo: indigo jones

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Unrecipe of the Week

September 14, 2011

I am not a big fan of hors d‘ ouevres.  First of all, I never remember how to spell it properly, and end up “Googling” it each time. They are usually fattening little nibbles that fill people up before the main event, and are rarely worth the calories or the effort. Having said that, I would never ask guests to sit and wait for dinner without offering something to go with their cocktail, risking overly peckish, and often drunk guests.

With an uncharacteristically heavy meal planned for last Saturday night, I opted for this easy, light white bean dip and a bowl of olives to serve with  pre-dinner drinks.

It is adapted from chef Giada De Laurentiis, and is an interesting riff on classic hummus.

White Bean Dip

In the bowl of the food processor, put a clove of garlic, 1 can of cannellini beans; drained and rinsed,  a handful of parsley, the juice of 1 small lemon, sea salt and black pepper to taste. Pulse until everything is well chopped. With the machine running, drizzle in olive oil until the mixture is creamy.

Serve with pita chips and enjoy!

photo: Glasshouse Images

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