Tag: beans

Tortellini Casserole

Here’s a super quick and easy casserole-style dish you can make on the weekend and then divide up single-servings for lunches or dinners the following week.

1 package mushroom tortellini
1/2 cup dried mushrooms, chopped
1 can cannelini beans (or 2 c cooked white beans of any variety)
4 small tomatoes, seeded
1 head broccoli, chopped into bite-sized pieces
2 handsful frozen peas
1/2 cup cooked chicken, diced
1/2 onion, diced
4 cloves garlic, minced
1 T butter
2 T flour, sifted
2 cups milk
6 oz cheese, cubed and divided into 3oz portions (use whatever cheese variety you have on hand)

Cook tortellini according to package directions.
While pasta is cooking, reconstitute mushrooms in warm water, and saute onion and garlic in butter until lightly browned. Sift flour over onion mixture and continue to cook on low-medium heat until flour has coated onions and begins to brown. Add milk, stirring frequently until mixture begins to thicken and then add half of the cheese mixture and allow to melt and incorporate entirely while stirring to make a thick cheese sauce.
Pour beans into oiled casserole dish with vegetables and chicken. Puree tomatoes in a blender or food processor and pour over bean and vegetable mixture.
Add tortellini once cooked, pour cheese sauce overtop, and fold ingredients together.
Sprinkle remaining cheese over top, and bake 30-45 min at 375.

This will be a fairly dry casserole. If you prefer it to be more saucy, throw in a can of cream of mushroom soup, or double the sauce recipe.



Recipe: Mushroom Rice – Vegetarian/Vegan with meat option for carnivores

3 cups brown rice

2 T Better Than Bouillon Mushroom Paste

1 cup dried shitake mushrooms, chopped

1 can cannellini (white kidney) beans, or 2 cups freshly cooked beans of any mild flavor

[optional add for non-vegetarians: 1 fillet albacore tuna (or substitute 1 can solid white albacore in water)]

I’ve discovered the joys of the rice cooker. Never had one until a few months ago. This could just as easily be made the “old fashioned” way in a pot on the stove.

Add rice, bouillon, mushrooms, and 6 cups of water to rice maker. Cook until done.

After the maker turns to “warming” setting, add well-drained (and rinsed) can of beans and stir in. Plate and top with tuna and a few turns of salt and pepper from grinders.

I served this tonight with a side of grape tomatoes, sliced mini avocados, and halved fresh apricots – all with a sprinkle of freshly ground sea salt. It was proclaimed by my sweetie to be DELICIOUS.

I have corn on the cob marinating for tomorrow night. Easy but delicious way to serve corn: mix lime juice and chili powder, with a sprinkle each of cayenne and cumin. Add enough spices to the juice to make a loose paste. Put in large ziploc bag and add fresh, shucked corn. Seal and leave in fridge overnight. When corn has been removed for cooking, use the leftover lime and chili mix to coat chicken breasts or tofu before baking.