Recipe time!

White Bean Casserole (vegetarian)

Ingredients:

2 tablespoons olive oil

3 cups sliced mushrooms

1/3 chopped onion

6 garlic cloves, minced

3 cups chopped asparagus

1/4 cup water

1/2 teaspoon dried oregano

2 (15 oz) cans cannellini beans

1/4 teaspoon black pepper

2 ounces bread crumbs

1 tablespoon butter

1/2 cup grated Parmigiano-Reggiano cheese

Directions:

1. Heat a skillet and add 1 tablespoon of oil, swirling to coat. Add mushrooms, onions, asparagus and garlic; sauté 8 minutes or until mushrooms are tender.

2. Add water; cook 3 minutes or until liquid evaporates. Stir in oregano, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are very tender. Stir in black pepper.

3. Preheat broiler.

4. Place breadcrumbs and butter in a food processor (or blender!), and pulse until coarse crumbs form. Add the remaining 1 tablespoon oil and cheese to breadcrumbs; pulse until combined. Sprinkle breadcrumb mixture evenly over bean mixture. Broil 1 minute or until crumbs are golden brown.

Enjoy!

(The breadcrumbs are burned in this picture because I broiled it for 3 minutes… you live and learn. It was still delish!)

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I said I would try to include running more in my blog… I ran this morning! On the dreadmill. 2.3 miles in 20 minutes = 8:41 pace. Not too shabby, I kind of like the treadmill because once you set it to a certain speed, it forces you to keep the same pace for the whole run-good for speed work!

Rock on!

Also, I figured I would share some pictures of my dog Lola and my little sister’s kitten, Lily. They like to snuggle on my bed 🙂

Alrighty, I’m off to study for an economics test I have tomorrow…. gulp!

Have a great Thursday!

Do your pets snuggle?

Do you love/hate the treadmill?