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Post by Aerosmith on Jan 18, 2008 0:23:00 GMT -5
I've been expanding my meatless-meal repertoire, what with Andrew being a vegetarian. We tried this the other night--it's a 4-serving recipe, but we cleaned it up between the two of us. I was pleasantly surprised at how good it was, because it's SO simple!
2T olive oil
1/4c white wine
4 cloves garlic (the recipe asks for sliced cloves; I used the minced stuff that comes out of a jar and it worked fine)
1 can diced tomatoes
2T water
black pepper to taste
1 1/2t rubbed sage
1/2t dried thyme
1 bay leaf
1 can cannellini (white kidney) beans
In a large saucepan, heat oil and sautee garlic until lightly brown. Add wine, cook for another minute or so. Add tomatoes, water, sage, pepper, thyme, and bay leaf. Heat to boiling; reduce heat and simmer about 20 minutes. Add the beans and cook another 20 minutes, until stew has thickened and flavors have blended; remove bay leaf before serving.
I imagine it would also be good with onion, zucchini, green peppers, etc. added with the beans. We had it with a green salad and crusty bread, and it was perfect for dinner--not too heavy, but neither of us got hungry late in the evening, either.
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Post by Mary Ann on Jan 18, 2008 7:38:03 GMT -5
Mmmmm! This is a must-do! You might vary it from time to time by using Rotel tomatoes, or some other spicy brand. I love spicy, yep I sure do.  BTW, have you tried any of the old vegetarian cookbooks like Moosewood and such? We used to have a restaurant in Bloomington run by the Taoist commune, and they published an awesome cookbook called "The Tao of Cooking." Outstanding! Worth searching for on Amazon. I think they picked up and left for California about a dozen years or so ago. They had a fantastic bakery, too. *sigh* |
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Post by MJ on Jan 18, 2008 11:32:05 GMT -5
Is there anything that can be used as a replacement for white wine?
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Post by Mary Ann on Jan 18, 2008 14:32:37 GMT -5
What would you want to do THAT for??? I'm sure you can just leave it out, or substitute some chicken broth. It adds complexity to the flavors of the finished dish, but it isn't necessary. |
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Post by Deleted on Jan 18, 2008 17:41:32 GMT -5
Oh, yes, that really does sound good. And right before shopping day!
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Post by MJ on Jan 18, 2008 18:07:37 GMT -5
MA - DH isn't supposed to have any alcohol whatsoever with his medication - it has to do with the liver so even though the alcohol is supposed to cook out, I'm a little afraid that it doesn't completely.
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Post by Mary Ann on Jan 18, 2008 20:13:47 GMT -5
I wouldn't take the chance either, MJ; it's just not worth it.
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Post by Deleted on Jan 18, 2008 21:16:15 GMT -5
I think there's something that can replace the taste in recipes... white vinegar maybe?
But I bet that just plain ol' broth would be just fine. I wouldn't take the chance either.
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Post by Mary Ann on Jan 19, 2008 7:22:10 GMT -5
I wouldn't use white vinegar. Perhaps a white wine vinegar, and only a teaspoon or so. Is that what you meant, T-leigh?
You can sip on white wine, but not white wine vinegar. It is so acidic it would spoil the dish to use in equal amounts.
I'm thinking this one is dinner tonight. Thanks again, Aerosmith!
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Post by Aerosmith on Jan 22, 2008 1:13:18 GMT -5
Hm, I'll have to ask Andrew if he remembers them. He was at IU in the mid-90's, and grew up not far from Bloomington. I don't know if he had gone vegetarian yet when he was in college. And you're welcome--I hope it was deeelish.  |
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Post by Mary Ann on Jan 22, 2008 7:30:32 GMT -5
I made this the other night and it was wonderful! It was even better left over; the flavors had more time to marry.
And I think the Tao was out of there by then. Maybe he saw it in his growing up years. But maybe not. I think it was on 10th St. and Rudi's Bakery was right around the corner.
Do you know if BloomingFoods is still there, and The Runcible Spoon?
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Post by Aerosmith on Jan 22, 2008 10:49:16 GMT -5
I'm not very familiar with Bloomington at all, but The Runcible Spoon does sound vaguely familiar. We'll be down there next week--we're taking a early Valentine's Day "vacation" and renting a Brown County State Park cabin for a couple days. I'll have a look around and see if there's anything interesting to report back on. |
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Post by Mary Ann on Jan 22, 2008 11:02:40 GMT -5
Oh geez, Brown County too??! You sure know how to rub it in.  Eat some ham and fried biscuits at the Nashville House for me. |
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Post by Sheryl on Jan 23, 2008 15:20:39 GMT -5
That sounds good. I ran it through ww recipe builder. It you do 2 serving, it is 8 points a serving. it is all core ingredients except for the white wine. I might consider making it, and just counting the point for the wine; or substituing the chicken broth makes it core. thanks for sharing it!
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