Posts Tagged ‘Beany Bolonaise’

Tonight Ted and I worked with what we could find in the fridge. It’s “Left Over Thursday”.  Sometimes things taste better if they’ve had a chance to sit for a day or so.  A good example of that would be the Beany Bolonaise in January 6th Blog “Spinach Really Did Help Popeye”.  I had 1/4 cup for lunch today and the flavors really came together. Better than the other night.  But I’ll back track a little.

Snacking Mid Morning

I got a bit hungry around 10:15 am and had Non Fat Cottage Cheese with Pineapple, about 1/3 cup.  This morning, I had taken an apple from the fridge but decided I wasn’t quite ready for it at breakfast so I chopped it up in the cottage cheese.  That’s a snack I’ll remember. No fat, good source of calcium and fruits.  It was sweet, crunchy and filling.

NonFat Cottage Cheese with Pineapple and Chopped Fresh Apple
Non Fat Cottage Cheese with Pineapple and Chopped Fresh Apple

 Lunch Time Again

I had broccoli slaw with the usual add ins: cherry toms, radish, bell peppers, cucumber.  Topped with Maple Grove Maple Fig dressing.  We ran out of the brown rice so I had 1/4 cup of the Beany Bolonaise from earlier in the week. That was heated with a healthy slab of the Seafood Frittata from last night.   If you should try that Frittata, I would definitely add  a little drizzle of a honey mustard sauce on top. It would complement the Hot and Sweet Honey Mustard I used in the mixture of eggs.


Seafood Frittata, Bean Bolonaise, Broccoli Slaw with Maple Grove Pom
Seafood Frittata, Bean Bolonaise, Broccoli Slaw with Maple Grove Fig

Scrounging around for scraps

What to eat, what to eat. How about a spinach salad? That’s good since I’m not in a cooking mood. What about more Beany Bolonaise? Then of course there’s the Frittata?  Ok. Which has to be eaten first?  I don’t like keeping seafood left overs too long. But then that bean dish had eggs cooked in it. Dilemma. A bit of both?  That was the end result. No pictures because dinner looked very much like lunch except the spinach salad (that was different!) was plated separately and my bean and frittata portions were a tad larger.

The weather is being down right inconsiderate – again.  The wind is howling. Another night hunkered down?  Suppose so. Read?  Write? Make phone calls?  We’ll see what strikes my fancy.  There is a college game on at 8:15pm, but I’m not a big college football fan. What is it? The Orange Bowl? 

I think I’m ready for Spring.



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  • I read an interesting little tid bit today about spinach. It was out of “Food Processing’s Wellness Foods”, page W3 December 2008 issue.


“Boosting Biceps”  If you want bigger biceps like cartoon character Popeye, eat spinach, which contains phytoecdysteroids.  The leafy green vegetable boosts strength and increases the development of muscles, according to researchers at Rutgers University in New Jersey.

Extracts of phytoecdysteroids used on laboratory samples of human muscle speeded up growth by 20 percent, and injections in rats made them stronger in a month.  As well as being rich in vitamins, spinach helps prevent eye disease, teeth problems, gum disease and anemia.  It is also used in the fight against cancer and as a detox food.”

Speaking of spinach, this was lunch:

Baby Spinach Salad topped with brown rice and flounder in F/F Wasabi Dressing.
Baby Spinach Salad topped with brown rice and flounder in F/F Wasabi Dressing.











How about some tips for Leafy Greens?  Check out the new “TIPS FOR LEAFY GREENS” on the “RECIPE” page.

Dinner Anyone? 

Dinner tonight was a combination of 2 recipe’s recently seen.  Served with Low Carb Tortilla’s, brushed with a mixture of melted SmartBalance, garlic and fresh crushed rosemary. 



The Sauce (Based on “How To Boil Water” on FoodNetwork. They made Bolonaise sauce today – but I don’t eat meat!).

  • 1 TBS olive oil (flavored if you can)
  • 6 baby carrots, finelychopped
  • 1/2 onion, finely chopped
  • 3 celery stalks, finely chopped.

Place a heavy stew pot on the stove, med-high. Add SB and when hot, add veg.  Saute until they begin to soften, about 8 minutes. 

  • 1 can Black Beans – mash 1/2 of the beans
  • 1 can Cannolini Beans (white beans) – mash 1/2 of the beans

Add the beans and the mashed beans and stir about 2 minutes.

  • Add 1/2 cup white wine and let reduce for 4 minutes.
  • Add 4 Plum tomatoes, chopped and let cook 5-6 minutes (canned works as well, but drain-you don’t want all that juice).
  • Add 1/2 cup soy milk (or regular if you drink it).
  • Add 1 tsp pepper + 1 tsp salt *I would had some crushed hot pepper flakes, but Ted doesn’t like spicy.
  • Add 2 oz  herbed goat cheese (on the program this AM, they used Ricotta- I didn’t have any).

Stir all together, cheese will melt into sauce. It should be quite thick.  You can stop here and serve over pasta or vegetables. OR…. continue on to add the idea I took from a recipe called “Shakshuka” from http://www.notderbypie.com.    

Drop either 4 whole eggs if you eat them in the sauce and cover to cook the eggs about 4 minutes on medium high, turn to simmer for 3 more minutes OR/ raise temp. slightly for 1 minute, then drop 4 individual 1/4 cup measures of EggBeaters in sauce. Cover and cook for 4  minutes, med-hi, turn to simmer for 3 minutes -don’t forget where you dropped your Beaters because you’ll lose them.

 We had our dinner over steamed broccoli and parsnips.  The tortillas, after brushing with garlic-rosemary butter, were wrapped in foil and put in oven at 400 for 10 minutes.

My serving with EggBeaters and tortilla

My serving with EggBeaters and tortilla




Ted's portion with Whole Egg

Ted's portion with Whole Egg



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