So, I often troll frozen food aisles to see what corporate people are providing, so that I can make my own fresh. I came across an entire section of Morningstar Farms who are now making ready-to-eat, and Tuscan Greens and Beans caught my eye.
Chickpeas, Kale, Water, Spinach, Roasted Red Bell Peppers, Asiago Cheese (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Cream, Contains Two Percent Or Less Of Butter (Cream, Salt), Chablis Wine (Wine, Salt), Parmesan Cheese (Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Cornstarch, Extra Virgin Olive Oil, Onion, Red Bell Pepper, Carrots, Celery, Salt, Garlic Puree, Lemon Juice Concentrate, Natural Flavor, Canola Oil, Dehydrated Tomato, Dehydrated Garlic, Dehydrated Green Bell Pepper, Leek Juice Concentrate.
I decided to create my own. Here’s what I came up with:
1 tbsp. olive oil
crushed red peppers
Dice 1 yellow onion, 1-2 carrot, 2 stalks celery
Add diced red or yellow pepper
Stir until soft cooked, set aside.
1 tbsp canola or olive oil
Sauté chopped spinach, add splashes of lemon juice, set aside.
Make white wine sauce.
White Wine Sauce
2 tbsp. shallots, minced
2 cloves garlic, minced
4 tbsp. butter, melted
1 tbsp. fresh Italian parsley, minced (I used dried, no big deal)
1 tbsp. plain flour
1/4 cup white wine
1 cup 1/2 and 1/2
dash of cayenne pepper
dash of paprika (smoked is the only way to go)
Heat a few tablespoons of the butter in a skillet and sauté the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly.
Whisk in wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-10 minutes).
Pour in cream and simmer over low heat until sauce is thick and creamy, about 6-8 minutes.
Season to taste with salt and pepper; stir in parsley and paprika. Makes about 1 cup of sauce.
Combine vegetables, drained chickpeas.
Parmesan and sauce.
Delicious. And no cornstarch, concentrates, or dehydrates.