I make a good lunch for the twins from three to five days a week. This is the dish they ask for the most. They homeschool for their senior year so they can train for competitive mountain biking. This means they need carbs and protein, but it needs to be healthy.

I don’t want to lecture anyone on how to manage the food in their kitchen, but I would like to inspire you to make more food at home using easy, fast recipes and yet still be in that slow food lane.

Slow food doesn’t mean a three-hour braise or a long list of ingredients. It means real food with real ingredients that are easy to access, and feed the body well.

Why Pasta and Beans is a Healthy Recipe

Pasta and beans make a complete protein, providing all the nine essential amino acids needed. Carrots and spinach along with garlic and olive oil add even more healthy benefits.

Why This White Beans Pasta Recipe is Our Favorite

This is a delicious dish for many reasons. The flavor boosters are garlic and rosemary sautéed in olive oil and a finish of pecorino romano grated cheese at the end. The heft of rigatoni along with creamy beans give you something to bite into.

Process for White Bean Pasta

The beauty of this recipe is how easy it is to get flavor, heft, and protein in just 15 minutes. The carrots are cooked right in the pasta water with the macaroni, while the beans are heated in an adjacent frying pan, soaking up the garlic flavored olive oil with rosemary. I also add in a half cup of passata (tomato puree) to the beans to add even more flavor.

The pasta and carrots are then transferred to the pan with beans, along with some pasta water. This is important because the starchy water adds creaminess. I do add a small amount (1/4 cup) of heavy cream at the end, which I still consider an option. Spinach is added to hot pasta and then the whole pan is tossed with some pecorino romano (or parmesan).

What Pasta is Best for White Bean Pasta?

The pasta of choice is a short rigatoni, but penne pasta would also be a great choice. More importantly, look for a bronze cut pasta (from Italy).

What Beans to use for White Bean Pasta?

Use cannellini beans. I like to rinse them first in cold water.

The Veggies for White Bean Pasta

I made this dish to use up carrots and they are a great choice to accompany beans. It really depends on what you have on hand. I had an excess of carrots and spinach the day I first made this dish, and we really liked it like this. You could also make it with red bell pepper.

ANY kind of greens such as kale, swiss chard, or napa cabbage can work in this pasta dish, as they go great with beans. Add cherry tomatoes to the beans before you add the pasta. Play around. This is a flexible dish, but we do like it just as written.

This is not the first time I’ve put macaroni and white beans in a recipe. Some time ago, I made a white bean macaroni soup, also made very quickly.

Variations

Feel free to add any left over meat (ground meat) pulled pork, bacon, or Italian sausage to this recipe.

Similar Dishes

• Oven Roasted Duck Confit with Rosemary White Beans
• White Bean Macaroni Soup
• Chicken and White Bean Soup
• Easy Shrimp and White Bean Soup
• Snowcap Heirloom Bean Soup
• My Special Italian Bean Soup

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Tuscan White Bean Pasta

Delicious easy white beans pasta made in under twenty minutes for a quick, but hearty lunch or dinner,

Course Pasta

Cuisine Italian

Keyword white beans pasta

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 servings

Ingredients

Pasta Pot

• 4 carrots cut into coins
• salt
• 1 pound short rigatoni or penne pasta

Frying Pan

• 2 tablespoons olive oil
• 3 garlic cloves peeled
• 2 cans cannellini beans
• pepper
• 3 sprigs fresh rosemary
• 1/2 cup passata (tomato puree)
• pasta water
• 2 cups fresh spinach or trimmed kale
• 1/4 cup heavy cream
• red chili flakes
• 1/2 cup pecorino romano grated

Instructions

Pasta Pot

• Peel and cut carrots into coins (rounds).
  
• Bring large pot of water to a boil.
• Once boiled, add 2 tablespoons salt.
• Add pasta and carrot coins. Cook pasta two minutes under the recommended time.

Frying Pan

• Rinse beans with cold water and drain.
  
• Sauté whole peeled garlic cloves in olive oil.
  
• Swish the rosemary around in the oil and leave in to be removed at the end.
• Add drained beans and add more olive oil, if needed. Season with salt and pepper. Add chili flakes if desired.
• Add passata (a tomato puree). Or use tomato sauce.
• Some of the beans will become extra creamy and mashed which is great for the sauce. Keep on low heat until pasta is ready.
  
• Make sure to KEEP one cup of pasta water. Drain pasta and add pasta and carrots to the beans.
• Add the pasta water and stir. The pasta water contains starch and will bring more creaminess.
• Add spinach or kale. Stir in.
  
• Add heavy cream. Stir in.
  
• If necessary, season with salt and pepper. Add pecorino romano.

  Serve immediately.
  

The post Tuscan White Bean Pasta Recipe appeared first on Spinach Tiger.

Chicken and white bean soup has all the feels and flavors. Made Italian style with carrots, onion, celery, Italian parsley, garlic, white cannellini beans, the soup is finished with pecorino or parmesan and a drizzle of olive oil. 

This recipe uses canned white cannellini beans, and left over chicken or rotisserie chicken and boxed broth. You can make your own chicken stock and cook beans from scratch. While that might be considered ideal, it isn’t necessary for a delicious soup. 

Are Canned Beans Okay for Chicken and White Bean Soup?

Some years ago,  I had the pleasure to interview Guiliano Hazan, son of famous Italian cookbook author, Marcella Hazan, and he explains “Italian” cuisine as a dish in which you can taste each ingredient separately and not as one flavor. No ingredient should be placed in the dish to fight with another.  I asked him if his legendary mother and he differed in anything. He told me she favors “fresh beans” and perhaps dried beans, but he will use canned beans. But they agree that flavors would end up in the same place.

I liked that culinary confidence, and if anyone knows what tastes good, it would be Giuliano Hazan who has been eating from the hands of an Italian cooking legend since birth.

If you like the bread in the picture, that’s my homemade sourdough.

Ingredients for Chicken and White Bean Soup

• Chicken
• Cannellini Beans
• Boxed Organic Chicken Broth
• Onion, Carrots, Celery
• Garlic
• Olive Oil
• Red Pepper Flakes
• Parsley
• Fresh or dried thyme, rosemary
• Bay Leaf
• Fennel powder or fennel seed or fresh fennel
• Pecorinio or Parmesan

If you don’t like fennel, skip it, but I think it adds that extra aromatic.

Play Around

• Add baby spinach to bowl when serving.
• Add chopped kale in last ten minutes.
• Add cooked rice or cooked macaroni.

More Soups from Spinach Tiger

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Chicken and White Bean Soup

White beans, left over chicken, boxed broth makes an easy, healthy soup.

Course Soup

Cuisine Italian

Keyword bean soup, beansoup, chicken soup, soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 10 hours hours

Servings 8

Author Angela Roberts

Ingredients

• 2 cups chicken, diced or shredded
• 4 cans cannellini beans
• 4-6 cups chicken broth
• 1 medium white onion diced
• 4 cloves garlic chopped
• 2 celery stalks diced
• 2 carrots diced
• few fresh thyme sprigs can use rosemary also
• 1 handful Italian parsley chopped
• olive oil
• 1 bay leaf
• 1 teaspoon fennel seed or 1 cup chopped fennel
• pinch red pepper flakes
• Pecorino or Parmesan for serving

Instructions

• Rinse beans with water. Reserve 1 can of beans to emulsify later.
• Add butter and olive oil to heavy bottomed pan.
• Add in onion, carrot, celery (and fennel if using fresh) and cook until nearly soft.
• Add in garlic, cook a minutes, but not browning.
• Add in chicken broth. Add in beans that are rinsed and drained.
• Add In spices, and shredded chicken.
• Blend reserved can of beans until pureed. Add to soup.
• Cook until carrots are soft.
• Serve with Parmesan or Pecorino cheese and a drizzle of olive oil.

The post Chicken and White Bean Soup appeared first on Spinach Tiger.

Here’s my promise. If you make this easy one pot chicken recipe with sausage beans and greens dish, you will make it again, probably a week later.

It has a flavor profile that just pulls you in and says life is worth living, if just for this one bite of food.

If you want an absolutely delicious, easy, hearty, soul-warming winter meal all made in one pot, this is that dish. This is cassoulet inspired but it’s not cassoulet, which is a much more complicated recipe, like this one, which one day, I aim to make.

There’s nothing new here from a culinary viewpoint. People cook chicken with sausage all the time. They add beans. They add greens. Millions of dishes contain such ingredients. What I think I’m doing for you is simplifying a dish and promising some complex flavors, in a very easy way. You really don’t have to know how to cook to make this, and people will think you are amazing.

Simply buy a good store bought broth. Sure you could make your own stock with this recipe, but sometimes there’s no time for that. I used Whole Foods organic chicken broth. If you use a store bought bone broth, be careful of too many additional flavors.  The cleaner the broth flavor, the better.

Use Bratwurst if you can. Brats originated in Germany and made typically with veal, pork, ginger, coriander and caraway and nutmeg. I can’t know for sure if the brats I used from Whole Foods had all of these ingredients, but I do know they had a very specific flavor profile that other sausage doesn’t and it made the dish just right.

While I love Italian sausage, it will have fennel and be a different (although still good) flavor.

Use a mix of chicken. It just makes everyone happy. You can use just thighs, but don’t use only white meat. I’m frugal (sometimes) and I always buy a whole chicken and cut it up and use what I need and freeze the rest.

Deeply brown your chicken. Be patient.

Use a lot of chopped onion. It does something to the kale.

Use lacinato kale if you can. It’s better than curly kale for a lot of reasons. Remove the ribs. If you’re aren’t going to take the time to remove the ribs, use curly kale. You’ll note that I have about 25 kale recipes here, and the possibilities are never ending.

I like to make my one pot chicken recipes in an enameled cast iron dutch ovens. This 7-quart oval dutch oven is my most recent favorite from Lodge. This 6-quart dutch oven one from Martha Stewart is one I’ve used countless times.

More One Pot Chicken Recipes

One Pot Chicken Recipe, Chicken with 40 Garlic Cloves of Garlic is a classic.

One Pot Chicken Recipe, Mediterranean Style. Chicken with Olives

One Pot Chicken: Chicken Agridolce (This is sweet and sour, Italian style).

More Chicken Recipes from Spinach Tiger

More Kale Recipes from Spinach Tiger

I hope you enjoy your one pot cooking. I’ll be back with more.

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One Pot Chicken Sausage Beans and Greens

A very easy one pot dish of chicken, sausage, kale and beans, hearty, healthy, and full of flavor.

Course Entre

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• two pounds of chicken pieces can be all thighs, or a mix
• oil for browning chicken see notes
• 1 pound of brats or two large links
• 1 onion diced
• 1 carrot diced
• 1 box organic chicken broth
• 1 15 ounce can cannellini beans
• 1 bunch lacinto kale
• sea salt
• freshly ground black pepper

Instructions

• Pat chicken pieces dry.
• Put oil in frying pan or dutch oven.
• Once oil is hot, brown chicken on both sides. Brown deeply. This can take 8 minutes a side.
• You can dredge chicken in flour if you desire; it's not necessary.
• Once chicken is deeply browned, remove from pan.
• Add in sausage and brown on all sides. Remove.
• Add in onion and cook until softened.
• Add meat back in to pot.
• Add chicken broth.
• Rinse beans in water to remove sodium.
• Add to pot.
• Add bay leaf
• Cook on very for two to three hours or add to crock pot on very low.
• During the last hour of cooking, add chopped kale. To prepare kale, cut out middle ribs and chop. If using curly kale, cut out any large ribs and chop.
• Season with salt and pepper.
• Once the kale is melted into the broth which can take up to 30 minutes, the dish is done.

Notes

I cut up a whole chicken, but only used one thigh/leg and 2 chicken breasts with wings attached. You can mix it anyway you prefer, even using all thighs.

The post Easy One Pot Chicken Recipe with Sausage, Kale and White Beans appeared first on Spinach Tiger.

Quick and Easy Minestrone Soup is for the person who doesn’t want canned soup, but doesn’t have six hours either. This is the minestrone equivalent to this quick version of chicken noodle soup.

This may not be minestrone soup that my great grandmother made, but she would still be proud! Why? Because it’s still real food, made with fresh organic vegetables and San Marzano tomatoes. Most importantly, it’s tasty. No heavy sodium or canned food taste. Just fresh, healthy, and worthy of being showered with freshly grated parmigiano reggiano cheese.

One day, I vow to make Marcella Hazan’s minestrone soup, which is quite a commitment with a real crazy good meat broth, but in the meantime, this is my shortcut.

It all started when I found out that Martha Stewart had a recall on this pot I bought a few years ago. It failed. It burned and Macy’s had a recall, which by the way is still going on if you happen to have one of the pots.  This week, Martha’s new cast iron pots was on sale for 60% off. Lucky me. I took the old pot back, got a new pot in this gorgeous Green Apple color and a few dollars in return.

The pot came with a recipe for a minestrone  soup that looked like it could be prepared in about five minutes. I changed it up a bit, but it was my inspiration to break in the new pot. You can improvise this recipe too. Add in potatoes, or add in more of your favorite vegetables on hand. If you don’t like or have kale, use cabbage. I’m partial to kale in soups because they retain body.

I love cast iron pans, so much so, I created a category for it. This particular brand (no paid endorsement here) does the job, is attractive and affordable. I could and should write a whole post about why I own 9 cast iron pots and pans and it’s my preferred cookware. Most of them are ancient cast iron frying pans, but two are enameled cast iron dutch ovens that get used on a nearly daily basis. The main attraction for me has always been the even heat retention and ability to go into the oven.

I was able to make my soup, stick it in the oven at 200 degrees and go out to the park for with the boys for a few hours. We returned to this pot of soup as lunch, and when my husband returned from four days of traveling, it was dinner. This is how I manage to appear like I’m always in the kitchen with homemade food. I know the shortcuts. Of course, you can leave a soup in a crock pot, but you can’t make it all in the same pot. I sauteed the vegetables first to break into their flavor before adding the liquid and you can’t do that in a crock pot.

Whatever brand you are able to purchase, please remember to only cook on medium low (I don’t go past 4 out 10). My favorite aspect is that these go right into the oven for continued cooking, braising or warming. Today, it’s going to be short ribs as practice for a very special event.

If you live in the Nashville area, you don’t want to miss the premier of Relish Epicurea Supper Club on April 26.  I am the guest chef/food blogger for the premier of this brand new supper club.

So tell me, do you cook with cast iron? And, do you have some shortcuts for soup so you don’t have to open a can?

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Quick and Easy Minestrone Soup

Quick & Easy Minestrone as inspired by a recipe card from Martha Stewart, but made with my own touches and more of a tomato macaroni soup with kale.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves
• 3 carrots diced
• 1 celery stick diced
• 1 whole onion chopped
• 7 cups beef broth I use organic Better than Bouillon Beef Base
• 1 can San Marzano Italian Tomatoes
• 1 sprig fresh rosemary
• few sprigs fresh Italian parsley
• parmigiano reggiano cheese rind optional
• 2 cups freshly cut green beans
• 1 can white beans
• 1 bunch tuscan kale
• 2 cups macaroni cooked separately
• salt pepper
• Garnish with more olive oil and parmigiano reggiano

Instructions

• Heat oil in pan. Add garlic cloves whole. Remove before they brown.
• Add in onion, carrots, celery and cook until softened.
• Add in can of tomatoes with juice. Crush tomatoes with your hands as you pour in.
• Add in beef broth, sprig of rosemary and parsley and rind of parmigiano reggiano and beans. Cook for 30 minutes on low heat. Season with salt and pepper.
• Wash kale. Remove ribs, and chop to large bite size pieces.
• Add in green beans and kale.
• Cook for 30 more minutes. In meantime, cook pasta two minutes less than package directions. Remove parsley and rosemary. Add in.
• Serve with a drizzle of olive oil and freshly grated parmigiano reggiano.
• NOTE: Everything can be made ahead and placed into the oven to keep warm, but add pasta in at the end or it will soak up all the broth and get mushy.

The post Quick and Easy Minestrone Soup and Cast Iron Dutch Ovens appeared first on Spinach Tiger.

Continuing down the bean path, I am reminiscing about a trip we once took to Tuscany. We ended up eating lunch one day at a small outdoor cafe in the middle of nowhere in a town called Volpaia. No one spoke English, except Azura, our guide. We ordered several bruschetta including one with a hot chicken liver spread that is on my “last meal” dream list, and ribollita, a tuscan cabbage soup made with beans and stale bread. I was able to remember how the soup tasted and I made it here. This was my favorite meal in Italy and that probably tells you something about my food view. It’s a big rugged at times, a bit unfancy, a bit earthy. But, let me tell you something that Marcella Hazan has been telling the world for over forty years. It’s an art to get a few earthy ingredients balanced in such a way as to be loud in flavor, soft in landing. The food in the Tuscany area of Italy is especially earthy and soulful yet with centuries of understood culinary nuance.

All of that brings me to this bruschetta. The bean spread is made with cannellini beans, rosemary, sea salt, garlic, olive oil, lemon, a little heat and gets a real fix of flavor and with crispy kale and crispy prosciutto. And, the only way to eat this is atop a grilled slice of Tuscan type bread that has been rubbed with fresh garlic.

There is an art to this because I have had so many bad tasteless bean dips and bean spreads. You need a nice balance of beans, fat, acid and salt. The biggest mistake people make is overpowering the beans with too much garlic, using garlic powder or pre-peeled garlic bought in a jar. Garlic needs to be peeled fresh as it gets rancid very quickly and it will ruin any dish fast. If peeling is a pain, there is a great technique that chefs use included in my recipe.  Please use a very good extra virgin olive oil, because it does matter, as does using fresh lemon.

The only way to get an earthy, rustic dish to taste good is to approach it with kid gloves. Too often, people plunge and plow into Italian cooking with fists instead of fingers.

Enjoy this bruschetta and take a peak at the secrets of tomato bruschetta that I learned at a Tuscan farmhouse. And, if you want to try something really different, try my edamame avocado crostini.

When you serve this, serve at room temperature. If you have made it the night before, warm it up a bit in microwave. Stir it up, and perhaps add in a little drizzle of olive oil and fresh squeeze of lemon. Be sure to grill the bread and rub it with garlic.

So tell me what will you be starting your super bowl Sunday with?

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Tuscan White Bean Bruschetta with Crispy Kale and Prosciutto

Bruschetta with cannellini bean spread, crispy kale an crispy prosciutto is reminiscent of the food I had in Italy.

Servings 8

Ingredients

• 2 leaves kale ribs removed
• 2 cups cooked cannellini beans see cooking method in notes
• 1 garlic cloves peeled (see method below), divided. One for beans, one for rubbing bread.
• 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh parsley minced
• 1 lemon for zest and juice
• sea salt
• dash red chili pepper
• prosciutto
• Italian sour dough or other chewy tuscan type Italian bread

Instructions

• Preheat oven to 300 degrees.
• Separate kale from ribs. Discard ribs.
• Spin dry kale. Toss with a tiny bit olive oil.
• Bake at 300 degrees for 10 minutes or until crispy, not brown. Set aside.
• Bake prosciutto at 375 for 6-10 minutes until crispy. Set aside
• Peel garlic: You can put garlic in small stainless container and place a lid and give a good shake. If you peel a lot of garlic at once, it's easier and the skins will fall off as you shake it.
• Zest lemon. Squeeze juice in a bowl.
• In a food processor, place beans, garlic, parsley, olive oil, lemon zest, lemon juice, salt and pepper. Process until mixture is smooth. You may need to adjust by adding in more olive oil.
• Grill Bread. Rub with raw garlic.
• Spread bread with beans. Top with Kale and a little prosciutto.

Notes

Unlike hummus, don't serve cold. Serve at room temperature. You may need to warm it up prior to serving if it has been refrigerated over night.

How to Cook Cannellini Beans

You can use canned beans for this recipe. Please rinse well and drain before proceeding.

Soak overnight in at least water topping three inches above beans.
Rinse thoroughly.
Place beans in cold water with about a two inch top.
Add in two smashed garlic cloves and some fresh rosemary. (do not salt)
Cook for 75 -90 minutes until beans are tender.
Drain and use for soup, spreads, dips.

The post Tuscan White Bean Bruschetta with Crispy Kale and Prosciutto appeared first on Spinach Tiger.

During college I served manhattans and gimlets to a rather older crowd, always working in station number 4. I loved my regular customers who tipped very well, considering they lingered a bit to listen to the organist who was also planted in my station. The tea room was lucky enough to employ some old school staff from a high-end hotel, and we served classics like fried oysters and seafood in puff pastry, followed by rum raisin ice cream or creme de menthe parfaits. I appreciated those days, when as a college girl waitress, I ate like a queen.

As I was preparing this dish, cutting the puff pastry into large circles and stacking one (with a center cut out) on top of another to create a puff pastry bowl, I thought about the tea room and my appreciation for taking the time to make a food event special.

Described in Le Cordon at Home, the book used to make this dish “Boucheés are literally, mouthfuls of puff pastry filled with meat or fish in a creamy sauce.”

Well how delightful is that, or should I say delicious. I served these with a side of white beans, seasoned with fresh garlic, lemon, black lava salt, and chili pepper.  My husband and I both agreed that when the beans made their way into the dish, the flavors together were just right. It was French with just a little bit of Italian.

This dish takes less than 30 minutes, if you have the puff pastry made ahead of time, but count on a lot longer for cleaning up, because you use a lot of pans. I thought wouldn’t this make the best amuse-bouche, using a tiny puff pastry and one shrimp, the perfect one-bite hors d’oeuvre. Bookmark this for your next dinner party.

Puff Pastry
I use Trader Joe’s artisan puff pastry. The recipe asked for a 4” cookie cutter to cut out each tart. I made four of them, (for two servings), and for two of them cut holes with a 3” diameter cookie cutter, and then, using an egg wash, stacking one on top of the other. Just remember to work with it very cold (even if you are using store bought).

Shrimp Filling
I purchased fresh wild shrimp, and boiled them in salted water for about 4 minutes. But, you could buy pre-cooked shrimp to save time.

The mushrooms get a very fine chop and if you like cream of mushroom soup (who doesn’t) you will love this sauce.

I remembered that my favorite restaurant serves a seafood dish with a chili amaretto cream sauce that is absolutely delicious and expensive. I wanted to see if I could use this recipe to get me closer to that dish. That would be happiness. The taste test proved that a little discipline gets its reward.

Ingredients for Beans

• 1 can cannellini beans, rinsed
• splash of olive oil
• juice and zest of one lemon
• 1 clove garlic chopped
• sea salt
• freshly ground black pepper (although white pepper might be better)
• dash chile pepper (or dash chili powder or similar hot sauce to taste)
• 3 leaves basil chiffonade (rolled up, sliced into ribbons)

Instructions

1. Put everything in sauce pan, except basil. Heat. Garnish with chiffonade of basil. Don’t forget to taste along the way and season appropriately. (meaning when YOU like it)

Notes:
• The cannellini beans, also known as white kidney beans, are my addition to this dish. I have them served on the side, but they would be equally good cooked and then mixed into the seafood filling.
• The beans are wonderful left over, sprinkled with a bit of sheep’s milk feta, pita crackers.

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Puff Pastry with Shrimp and Mushrooms and a Side of Cannellini Beans

Recipe for shrimp in puff pastry (adapted from Le Cordon Bleu at Home)

Course Entree

Cuisine French

Servings 2

Author Angela Roberts

Ingredients

• puff pastry made into bouchées
• 3 tablespoons unsalted butter divided
• 2 tablespoons all-purpose flour
• 2/3 cup cold milk
• 1/3 cup heavy cream
• salt pepper
• 5 ounces mushrooms chopped finely
• 3/4 pounds cooked shrimp
• 2 tablespoons amaretto
• pinch of paprika
• chervil or parsley for garnish
• hot sauce chile powder or whatever you prefer to add heat to dish (optional)
• Have puff pastry ready to go. Keep warm.

Instructions

Large Saucepan – Cook Shrimp

• Peel, devein, rinse
• Bring salted water to boil.
• Add shrimp, cook approx. 4 minutes or until shrimp turn pink.
• Medium Saucepan
• Put butter in saucepan. Heat.
• Add flour, take off heat, whisk, don’t brown.
• Add milk until thickened.
• Add cream, boil 1 minute. Keep warm over pot of simmering water. Set aside.

Medium Saucepan

• Sauté mushrooms in butter.
• Add Shrimp.
• Add amaretto or cognac. Flambé or continue to cook on low until alcohol burns off.
• Once flame goes out or alcohol is burned off, add cream sauce.
• Pour into puff pastry. Serve Immediately with side of white beans, green salad dressed with olive oil and lemon.

The post Puff Pastry with Shrimp and Mushrooms and a Side of Cannellini Beans appeared first on Spinach Tiger.