One Beer Bread at a Time.

Wednesday, January 6, 2010

Recipe and the Biggest Loser

A new season of the biggest loser started last night, so to go with that I made a new healthy recipe that I felt was lacking something, it just needed some more flavor. This one is meatless. :-D Maybe it was because I substituted swiss chard for the broccoli rabe since Jewel apparently doesn't stock it anymore. Too bad I don't accross the street from a Trader Joes. I added 2 tbsp of Garlic Garlic and then I added another tbsp because, like I said it just needed something more! I think it is the broth that you add, too much broth IMO.

Broccoli Rabe, White Bean and Fontina Pasta from Eating Well


8 ounces whole-wheat shells, fusilli or chiocciole
1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 19-ounce can cannellini beans, rinsed
2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded fontina cheese
2/3 cup Toasted Breadcrumbs, optional (see Tip)
Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.

Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.

To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

Funny Children who are mine:
On listening to me making a Dr. Appt for Her:

Anna says: Why do I have to have a check up at the dr. I say: because your school says so. Anna says: Ohhh It's because I talk all the time, that's why. Did Mrs. Ziel call you? LOL!!!!

On going to bed after 2 weeks off school:

Bryce says: Ma, you are lucky, you have a job but you only work a few hours a week. I have to go to school all the time. I say, I know Bryce I am living the life. Go to school and maybe someday you can work as little as I do. :-D

While watching the Biggest Loser, two contestants are introduced as being from Pennsylvania:

Patrick says Ma, Is Pennsylvania where all the Vampires come from? No Patrick, That is where Cousin Chris and Aunt Lisa live, Transylvania has Vamps.

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