Tag Archives: nutrition

Cannelini and Greens

31 Aug

I am a self proclaimed foodie.   I think about food a lot.  I think about how to grow it, how to prepare it, and try to conjure up interesting twists of flavor with what I have on hand.  Although I love the European method of shopping daily to prepare the freshest food, I am not a person that likes to hop in the car and zip out to the store for a missing ingredient when I cook.  Nope…I like to put music on, surround myself with my the folks I love, and get in the kitchen and cook.

That is exactly what I was doing when I created my cannellini dish lately.  I looked at ingredients that I had on hand, craved something different, poured Denis and I a glass of red wine and got to work.  This is what I came up with, and I must say, it was brilliant.  Here is my recipe.

Amy’s Cannellini and Greens

  • 1/2 sweet onion, chopped
  • 2 cloves of garlic, chopped fine
  • 2 cans cannellini beans-rinsed and drained
  • 1 can diced tomatoes
  • 3 cups of fresh arugula and spinach
  • 4 slices of prosciutto, chopped
  • 2 Tablespoons Olive oil
  • 5 sprigs of fresh thyme
  • 1/2 Teaspoon parsley
  • 1/2 teaspoon sage
  • salt and pepper
  • fresh parmesan cheese

Heat a large pan on medium, and put olive oil in pan.  When hot, add onion and cook until translucent, about 3 minutes.  Add garlic, and stir.   Let cook for 1 minute.   Add canned tomatoes with juice, thyme, parsley, and sage.  Stir to mix.  Shake in salt and pepper to taste.  Heat until hot and bubbling, about 4-5 minutes.  Add cannellini beans and give the mix a good but gentle stir.  During the last few minutes of cooking, add the prosciutto.  While that is heating through, take a large shallow bowl and line it with the fresh arugula spinach mixture.  Grate some fresh parmesan cheese over it.  Just a sprinkle will do.

Taste bean mixture.  Adjust seasonings as needed.  Pour hot beans over greens.  The greens will wilt a bit, and the scent coming off this dish is amazing!  Serve.

This dish is quick to put together and a great way to use some leftover greens when you are tired of regular cold salads.  It is a pretty dish, and packed with nutrition.  Cannellini beans are rich in antioxidants, loaded with beneficial fiber, and have plenty of heart healthy b9.   It is a beautiful dish to have on your dinner table, with the added benefit of being very nutritious!  Bon Appetite!

Oh yum!

Oh yum!


The Royale Treatment

2 Nov

I work in clinical nutrition and have for much of my professional career.   More than that, food, nutrition, and wine have all been a passion for me.  In addressing nutrition with my professional hat on, I can’t help but let my “foodie” nuances shine through sometimes.

I work with a mostly elderly population as clients, which is so cool, because many of my clients have been cooking for decades, and some for more than a half of a century.  I absolutely love to pick their brains sometimes about food from the past, how they fed their families, what their parties were like.  Conversations with them regarding food from their past are amazing!  One such conversation with a beautiful and sophisticated client with classic french culinary roots turned to champagne.  Lucky me!

We discussed champagnes of the past.  My dear client had mentioned that her favorite champagne was Piper Heidsieck Brut.  She preferred this particular champagne served as a Kir Royale.   I hadn’t had a Kir Royale in a couple of years, and I asked for her recipe.  I also asked what food she traditionally paired with this cocktail.  Here is a take on her simple and delicious recipe, or at least how I made it, and her favorite appetizer to go with this elegant aperitif.

Kir Royale

  • 1 part creme de Cassis
  • 5 parts champagne

A chilled glass is perfect for this cocktail, so take a champagne flute, and fill it with ice and cold water.  Let sit for a few minutes.  Dump out the ice water.  Pour 1 part creme de Cassis (black currant liquor) into the flute.  Slowly add 5 parts champagne.  Enjoy!

My client liked to serve pate with this drink, so I served a chicken pate with it and it was well paired.  I served a lobster spread, but found that to be a bit too sweet with this drink, which is also on the sweet side.  The third appetizer I tried with this, and it was delicious, were roasted fresh figs with bleu cheese on an endive leaf.  Elegant and yummy!

This drink was a nice change of pace, and fun to try again.  It was a perfect before dinner drink to sip and enjoy some appetizers.  Try it.  Give me some feedback.  Let me know what kind of champagne you used, and what you served along side.  Bon appetite!