Monthly Archives: February 2016

Easy White Bean & Mushroom Cassoulet

I’m a fan of easy meals. I particularly like it when it doesn’t require me preparing meat! Don’t get me wrong, I love meat (steak in particular) but sometimes I tired of the prep. I can’t get away with a meatless, or almost meatless, meal when my husband is at home, so I take full advantage of his occasional absences to indulge in my almost-meat-free meals. Here’s one I threw together last night, and enjoyed for lunch today!

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White Bean & Mushroom Cassoulet

  • Prep: 5 mins
  • Cook Time: 10 mins
  • Serves: 2 (1 with leftovers)

INGREDIENTS:

  • 1 can white beans, rinsed
  • 12 cremini mushrooms (any kind can be used), sliced
  • 1 handful baby spinach, chopped
  • 1 garlic clove, minced
  • 1 Tbs olive oil
  • 2 cooked bacon strips, chopped (I used leftovers)
  • 12 cherry tomatoes, sliced in half
  • 1 tsp bacon grease
  • ¼ c. red onion, diced
  • ¼ tsp dried thyme
  • ¼ – ½ c. reduced sodium chicken broth
  • Salt & Pepper to taste
  • ¼ c. parsley, chopped (optional)
  • ¼ c. parmesan cheese, shredded (optional)

DIRECTIONS:

  1. In a pan heat the olive oil over medium high heat. When warm add the diced onion, garlic, and dried thyme to the pan. Sautee until tender. Meanwhile, chop the bacon and mushrooms.
  2. Add the sliced mushrooms and let cook until they have released their water. Add the chicken broth, and tomatoes and simmer until liquid has almost all been absorbed. It should look soupy at first, and then absorb.
  3. Meanwhile drain the can of white beans and run under water until the foam disappears. Leave in the colander to let the excess water runoff. Chop the spinach and parsley, and grate the parmesan.
  4. Add in the spinach, stir until welted. When the water is gone, add in the white beans, half of the bacon, and the bacon grease – stir to combine.
  5. Spread contents of the pan evenly and turn the heat on high. Occasionally scoop the beans with your spatula and flip as you would a pancake. Do this all around the pan every few minutes until you see a brown crust beginning to form. When it reaches the brownness of your liking (3-5 mins), remove from the heat. Sprinkle with remaining bacon, parsley, and parmesan cheese,. Serve warm.

Enjoy!

 

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15 Minute Pan Seared Snapper with Spicy Broccolini

Cooking for yourself can be a drag. For those days I like to opt for meals that have little to no prep, and come together in a snap. Tonight I pulled together a quick meal that was ready in about 15 minutes. My kind of meal!

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Pan Seared Snapper with Spicy Broccolini

  • Prep: 5 minutes
  • Cook Time: 10 minutes
  • Serves: 2 (1 with leftovers)

Ingredients

  • 1 snapper filet
  • 1 bunch broccolini
  • 1  yam
  • 2 tbs olive oil (divided)
  • 2 tbs butter
  • 2 cloves garlic, minced
  • 1 tbs fresh parsley, chopped
  • 1.5 tsp Creole Spice Mix*
  • 1 dash cracked red pepper
  • Squeeze of lemon or lime juice
  • Salt and pepper to taste

Directions

  1. Wash the yam and poke with a fork. Cook in the microwave until done, about 10 minutes. I used the baked potato setting and set for 3 potatoes.
  2. In a pan drizzle 1 tbs olive oil, and a dash of cracked pepper. Heat until sizzling. Meanwhile chop the broccolini into 1 inch segments. When the oil is hot add the broccolini and stir for a minute. Add in 1 minced garlic clove and stir. Turn the heat down and put the lid on. Let simmer for about 10 minutes, stirring occasionally.
  3. In a second pan, drizzle the remaining 1 tbs olive oil and heat until simmering. Meanwhile pat dry the snapper filet and sprinkle evenly with 1.5 tsp creole seasoning. When the oil is hot, add the snapper skin side down. Cook for about 3 minutes per side, or until done. While the fish is cooking, prep the parsley and remaining garlic.
  4. When the fish is done remove from the pan, and add 1 tbs of butter. Add the chopped parsley and remaining garlic clove and stir for one to two minutes. Remove from the pan and spread evenly across the snapper filet.
  5. Prep your yam with the remaining slat of butter, and salt and pepper to taste. Plate all ingredients, squeeze the lemon over the fish and broccolini, serve and enjoy!

 

 

 

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