Healthy and Hearty - when it's not feeling like Spring outside
Today is the third day of Spring and we've been out most of the day enjoying a little sun . . . finally. Alas, it looks like the cold is coming back in a few days and March is not going out like a lamb. So, if you get hit by the cold and are looking for something healthy and hearty I've got it. We had this the other night and it really hit the spot.
The recipe came from this month's Runners World Magazine. I will definately be cooking this again!
BEAN BOURGUIGNON
3 T olive oil
10 oz baby portabella mushrooms, quartered or sliced.
Salt and Pepper to taste
1 large onion, chopped
6 oz thinly sliced prosciutto, minced
3 large cloves garlic, minced
1 tsp dried thyme
2 bay leaves
1/4 cup flour
1 cup dry red wine
3 cans (15 oz each) white beans, drained
1/2 cup chopped fresh parsley
Heat 2 T oil in a soup pot over medium heat. Add mushrooms. Cook 6-8 minutes or until liquid evaporates and mushrooms start to brown. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining T oil to pot with onion. Cook onion, stirring for 3 minutes or until clear. Add prosciutto, garlic, thyme, and bay leaves. Cook 2 minutes. Sprinkle in flour and stir. Whisk in wine and broth. Stir in beans. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Stir in parsley and serve. Serves 6.
Calories: 377; Carbs: 44 Grams; Fiber: 9 grams; Protein: 22 grams; Fat: 11 grams
This is really a tasty, quick and healthy one pot dinner. Let me know if you like it as much as we did!
The recipe came from this month's Runners World Magazine. I will definately be cooking this again!
BEAN BOURGUIGNON
3 T olive oil
10 oz baby portabella mushrooms, quartered or sliced.
Salt and Pepper to taste
1 large onion, chopped
6 oz thinly sliced prosciutto, minced
3 large cloves garlic, minced
1 tsp dried thyme
2 bay leaves
1/4 cup flour
1 cup dry red wine
3 cans (15 oz each) white beans, drained
1/2 cup chopped fresh parsley
Heat 2 T oil in a soup pot over medium heat. Add mushrooms. Cook 6-8 minutes or until liquid evaporates and mushrooms start to brown. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining T oil to pot with onion. Cook onion, stirring for 3 minutes or until clear. Add prosciutto, garlic, thyme, and bay leaves. Cook 2 minutes. Sprinkle in flour and stir. Whisk in wine and broth. Stir in beans. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Stir in parsley and serve. Serves 6.
Calories: 377; Carbs: 44 Grams; Fiber: 9 grams; Protein: 22 grams; Fat: 11 grams
This is really a tasty, quick and healthy one pot dinner. Let me know if you like it as much as we did!
One day I'll figure out the lighting so my pics won't look so bad! However, you can see how chunky this is and it just LOOKS flavorful - don't you think?
Sometimes I share my recent reads here. I'm always looking for new, good books to read so I always love sharing when I've read something good. Yesterday, on a little road trip I finished listening to the first one below and earlier on Spring Break I finished the second. They were both Sooooo good!
Both books deal with WWI, Nazi Germany and life therein and survival. I haven't seen the movie version of The Book Thief, but now am dying to. The Watchmaker's Daughter is a memoir of her life with her parents who came to America after surviving concentration camps. Both are beautiful stories.
Next, I'll leave you with a little something to make you smile . . .
Next, I'll leave you with a little something to make you smile . . .
So, how are you spending your weekend? Hoping you have some decent weather to enjoy!
Have a good one!
Have a good one!
