The Cannellini Bean Marries The Pink Shrimp Longmeadow Farm Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE CANNELLINI BEAN MARRIES THE PINK SHRIMP - LONGMEADOW FARM

These smart little shrimp marry with the cannelloni bean to produce a delicate, but simply the most tummy pleasant quick pick me up you might ever want. As the North wind starts biting into us during the winter, I just pop this little dandy into a pot and saute' together. Delightfully fun to bubble away in your pot, adding each layers, and building on a power taste that gives you incline to sip right off the wooden spoon. I use fresh basil, which, melts down to a nice mixture, coupling with the warmed tomatoes, chilies, and lemon bring the dish right around the mountain top. This will give you some kick in your step, a whistle in you whistle, and make the dogs come home. Enjoy with a warm glass of Apple Cider and you will have a marriage made in heaven too.

Provided by Andi Longmeadow Farm

Categories     Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 26



The Cannellini Bean Marries the Pink Shrimp - Longmeadow Farm image

Steps:

  • Place shrimp in marinade mixture, let sit for 10 minutes at least, or as long as an hour. Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
  • Heat 1 tablespoon of oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl.
  • In the same large skillet fry the pancetta until some of the fat is rendered. Remove pancetta, set aside. Add olive oil measuring up to 1 tablespoon in pan adding onion, cooking for 3 minutes, until translucent. Add garlic clove and cook for 20 seconds on medium heat.
  • Add seasoning ingredients, including pancetta.
  • Add the Serrano Chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 5 minutes, (the tomatoes will be warmed, the basil and seasonings will be married together).
  • Stir in the shrimp.
  • Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
  • Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp/tomato mixture (you use as much as you want.
  • Some people just take the shrimp out of the tomato mixture and sit them proudly on top of the beans, or some people like to float the beans, shrimp, and tomato mixture in a bowl.
  • You decide, but devour piping hot!
  • Oh yes, and let those dogs inside, they will be wanting to lick your plate clean.

1 garlic clove, minced
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried thyme
1 teaspoon ground black pepper, course
3 tablespoons olive oil
1 lemon, juice of
24 raw shrimp, peeled and deveined
2 cups canned cannelloni white beans
2 tablespoons olive oil
3 slices pancetta (or bacon)
1 tablespoon oil (as needed)
1 small onion, chopped
1 garlic clove, minced
1/4 teaspoon oregano, dried
1/8 teaspoon thyme, dried
1/2 teaspoon salt (to taste)
1/8 teaspoon pepper (to taste)
1 small serrano chilies, thinly sliced (optional) or 1 small jalapeno (optional)
1/2 teaspoon red pepper flakes, crushed
1 cup fresh tomato, peeled, seeded and diced (canned or fresh)
1 cup fresh basil leaf (lightly put in cup measure, not packed (or 1 teaspoon dried)
1 tablespoon lemon juice
salt & freshly ground black pepper
2 tablespoons flat-leaf Italian parsley, chopped
extra virgin olive oil, for drizzling (Best-quality)

CROCK POT - GREAT BEEF, GREAT BEANS, GREAT DIP! LONGMEADOW FARM

Beans do not grow on the farm. Lima beans do, but alas no Great Beans, kidney beans, or pinto beans. This occurred to me this day and this moment after spending a heated afternoon pulling lima beans from the long 7 foot vines. Here it is, late September in the year 2007 and we have enough beans to supply the lima bean population for the next two years. This recipe is NOT about lima beans though. We do however; have tomatoes. But this isn't a recipe about tomatoes either, sure--feel free to chuck a tomato into this dip, but certainly not a necessity. How much fun can you envision when throwing this together first thing on a Saturday or Sunday morning and enjoy relaxing at night during a cool spell and sit by your honey, your dog, your cat, your hamster, your ant house. Just pick up some old bread and make bread sticks if you have to, or those old tortilla chips sitting right there in back of your snack cupboard. Add pinto beans if you want, you can even add lima beans to the dip if you are so inclined. Just feast, just feel the moment, just enjoy the art of eating. Relish the moment like you've never relished it before.

Provided by Andi Longmeadow Farm

Categories     Beans

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 23



Crock Pot - Great Beef, Great Beans, Great Dip! Longmeadow Farm image

Steps:

  • Brown ground beef in skillet, breaking up meat. Drain fat transfer to slow cooker.
  • Add rest of ingredients in a no particular order but make sure you get them all stuffed into crock pot, and mix well.
  • Cover; cook for 4 hours low, 2 hours on high.
  • Top with all the wonderful toppings.
  • Scoop with variety of scoopers.
  • I personally add way more spice to mine, but you do what suits you!

1/2 lb ground beef
2 slices bacon, crisp cooked crumbled (may sub turkey bacon)
1 (15 ounce) can kidney beans (rinsed and drained)
1 (15 ounce) can cannellini beans (rinsed and drained)
1 (8 ounce) can baked beans
1 small onion, chopped
1 jalapeno pepper, chopped (seeded and deveined) (optional)
1 small green bell pepper
1 medium tomatoes, fresh (optional)
1/2 cup brown sugar
1/2 cup ketchup
1 tablespoon cider vinegar
1 teaspoon yellow mustard
1 garlic clove, minced
1/4 teaspoon salt (optional)
1/4 teaspoon ground pepper
1 dash cayenne pepper (optional)
tortilla chips
pita bread
hearty cracker
sour cream (can mix with dash of Tabasco Sauce)
fresh cilantro
3 tablespoons cheddar cheese (shredded)

YES, YOU CAN.......MICROWAVE AND STEAM SHRIMP - LONGMEADOW FARM

You are never too old to learn new tricks. Sometimes I must appear as a gentle dog, I go along thinking that I can and will do some recipes that same ol' way, day after day, week after week. You know, you've probably been there yourself. One recent holiday, the statement turned out to be the truest statement that I have come to know. Well one of many true statements I have come to know....anyway, jumping back into the story.....I was buzzing along like a honey bee running back to the old bee hive stuck up inside the old shed, and blow me down with a piece of paper towel, I forgot to steam the shrimp! Our guests would soon be arriving, and they expected.....well....food. And lots of it too. All four burners were covered with various foods whistling away, and the oven was packed up like the attic after Christmas. I had 2 pounds of fresh shrimp that I had purchased the day before to be made....today! Was wondering for a moment what I should do. I could sit on them as a mother hen who is warming the underside her great berth, or, I could use the microwave. Nah. No. Nada. Not gonna do this. I don't want the shrimp to be like an old farm tire that has lost its usefulness. Ok. well, I'll try it. Holy confetti. Jumping Joe Flat. It worked! Euphoria set upon the house that stood on Longmeadow Farm and people started smacking their lips, yelping, and a joyous uproar could be heard from the house that special Holiday eve. Now, don't go saying you can't microwave shrimp, cause this might make you change your mind.

Provided by Andi Longmeadow Farm

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Yes, You Can.......microwave and Steam Shrimp - Longmeadow Farm image

Steps:

  • Mix together butter, water, (or broth), seasonings, onion, and garlic if using, and pepper, in microwave dish/casserole dish. Heat this fluid/butter for 30/60 seconds on high. Take out carefully, and add shrimp, all in one layer. Add onion and garlic if using.
  • Add extra ingredients if needed/seasonings.
  • Set timer for microwave for 3 minutes, and cook. Make sure to use a plastic wrap to cover dish, venting on one side for air. After 3 minutes, check to make sure the shrimp are cooked through. If not put back into oven for 30 second intervals.
  • Take out shrimp and set on top of crackers, add extra seasonings, and devour.

Nutrition Facts : Calories 171.4, Fat 7.7, SaturatedFat 4, Cholesterol 188.1, Sodium 209.3, Carbohydrate 1, Protein 23.1

1 lb large shrimp (can be shelled, or not shelled, we preferred not)
2 tablespoons butter (or margarine up to 3 tablespoons can be used)
2 tablespoons water (or chicken broth)
1 tablespoon Old Bay Seasoning (or any seafood seasoning)
1 small onion, sliced very thinly (optional)
1 garlic clove, minced fine (optional)
course ground pepper (optional)
seafood cocktail sauce, for dipping
toothpick, for stabbing

GARLICKY SHRIMP AND CANNELLINI BEANS

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 7



Garlicky Shrimp and Cannellini Beans image

Steps:

  • Simmer beans, olive oil and garlic for 10 minutes. Add some water or chicken stock to make the mixture soupier.
  • Add shrimp, cover and simmer 5 minutes or until shrimp turns pink.
  • Add parsley and season well to taste with salt and crushed red pepper.

16 ounce can of white beans, drained and rinsed
2 tablespoons extra virgin olive oil
Minced clove of garlic
Water or chicken broth
8 ounces (weighed after peeling) peeled shrimp, deveined and cut into 1/2-inch pieces
1/4 cup chopped fresh parsley or basil
Salt and crushed red pepper flakes

CANNELLINI BEANS

Provided by Anne Burrell

Categories     side-dish

Time 13h15m

Yield 6 to 8 servings

Number Of Ingredients 9



Cannellini Beans image

Steps:

  • Soak the beans overnight in a large bowl filled with water.
  • *Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
  • Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
  • When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
  • Beans, beans the musical fruit...

1 pound dried cannellini beans
1 rib celery, broken in 1/2
1 large or two small carrots, peeled and broken in 1/2
1 large onions, skin removed, hairy end left on, cut in 1/2
3 cloves garlic, smashed
1 bundle thyme
2 bay leaves
1 piece slab bacon or prosciutto skin, or a couple slices of bacon
Kosher salt

ROSEMARY CANNELLINI BEANS

This is easy, quick, and delicious! The fresh rosemary and garlic make the beans taste heavenly. To make this even quicker, just cook it in the microwave.

Provided by Annisette

Categories     Beans

Time 8m

Yield 4 serving(s)

Number Of Ingredients 6



Rosemary Cannellini Beans image

Steps:

  • Drain the beans. Place them in a saucepan with the chicken stock, garlic, and rosemary.
  • Cook for about 5 minutes, or until the beans are hot.
  • Drain liquid from beans.
  • Add pepper and salt, to taste.

Nutrition Facts : Calories 386.6, Fat 1.2, SaturatedFat 0.3, Cholesterol 0.6, Sodium 45.4, Carbohydrate 69.4, Fiber 17.1, Sugar 1.3, Protein 26.9

2 (19 ounce) cans cannellini beans (or Great Northern)
1/3 cup chicken stock
4 medium garlic cloves, minced
1 tablespoon fresh rosemary, chopped
fresh ground black pepper, to taste
salt, to taste

YOU CAN BET THE FARM ... HAMBURGERS FROM LONGMEADOW FARM

The Longmeadow Farm was buzzing with activity today! Corn cribs were being filled to their full capacity, and tons of dust with particles were flying high over the top of the yellow barn. The alfalfa and timothy grass fields were being rolled in the distant fields by Bubba. Everyone was in a buzz to make sure everything was working and progressing along. Such is the case this particular Saturday, and to be honest here; not everything was progressing as normal. Chains broke, wheels flew off tractors as if taking flight, and the farm truck hose broke, hissing and spitting like a wild snake run amok. Ahhhhh, a typical Saturday on the farm. These are the kinda of days that makes my Dad steam like a "train whistle". In fact; my Dad, really doesn't always adhere to the old saying, "patience is virtue". Along about 12:30 or so in the early afternoon; after the old mower didn't start despite Jerry trying to stuff a rag on the miserly 2nd hand spark plug.......and so much ether was being sprayed around the workshop to start the mower, I am sure we could of put all of the neighboring folks asleep right where they stood. My dad calmly took off his hat, scratched his head, threw his hammer down in the dirt so hard it almost bounced back and hit him in the leg, while he implored and stated at the same time, "I've had enough"! Although my father tends towards obtaining a bit of an angry flair from time to time from all the mishaps on that happened during any particular Saturday; he does however, perk up when he knows we are having hamburgers for our "Saturday Lunch at the Farm". These are so easy to throw together, and with the addition of Worcestershire sauce, a great taste and fun too. Heck I even have vegan Worcestershire sauce and vegan crumbles to make this great, simple burger, for my sons, Bryan and Mike. I sure hope your day goes better then ours did........ if not--go make your own burger...... and you can even bet the farm on it. I did!

Provided by Andi Longmeadow Farm

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7



You Can Bet the Farm ... Hamburgers from Longmeadow Farm image

Steps:

  • Combine beef, Worcestershire and garlic powder, salt, and pepper; shape into 4 burgers.
  • GRILL over medium heat for 15 minute or until no longer pink in center, turning once.
  • Serve burgers on rolls, with a large white onion, mayonnaise and tomato.
  • Note: You can baste burgers with 2 tablespoons each Worcestershire Sauce and melted butter during grilling.

Nutrition Facts : Calories 206.2, Fat 15.2, SaturatedFat 6.9, Cholesterol 61.6, Sodium 340.3, Carbohydrate 2.4, Sugar 1.1, Protein 14.1

1 lb ground beef
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 course ground pepper (optional)
1/2 teaspoon kosher salt (works best- optional for taste only)
2 tablespoons butter
2 tablespoons Worcestershire sauce

CATHERINE ANN'S ENTICING TUNA SALAD - THE LONGMEADOW FARM

This recipe was saved from many years ago (35) when my then future MIL and I would enjoy a cool, refreshing "time-out" on her screened in porch. Never finding tuna in a can" or a tuna from "anywhere" to be especially great tasting, particularly to my immature palette (I was probably 19 yers.old) I would hem and haw about how I was already full, wasn't hungry, etc...etc...until one day, I thought I would take the plunge and just eat it. And it was as delightful as promised. Maybe it was the time spent with this woman that had such an impact on my life, maybe it was the summer breeze softly making the wind chimes "tinkle" in the distance, either way, I have loved this method of making this simple sandwich ever since. So with great fondness for a great woman, I present to you, the reader, Catherine-Anne's simply lovely tuna salad.

Provided by Andi Longmeadow Farm

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12



Catherine Ann's Enticing Tuna Salad - the Longmeadow Farm image

Steps:

  • Mix together celery, mustard, onion, mayonnaise, pepper, salt, and Tabasco Sauce in a mixing bowl.
  • Wash and dry lettuce leaves well so they are crispy and enjoyable to eat.
  • Add drained tuna to mayonnaise mixture, gently, trying not to break up tuna bits.
  • Toast bread, spread with butter and put one lettuce leaf in between bread.
  • Spoon tuna salad onto lettuce leaf, adding chives. Clamp slices of bread together. Cut in 1/2 diagonally.
  • Agh -- life IS good.

Nutrition Facts : Calories 330, Fat 11.4, SaturatedFat 2.5, Cholesterol 43, Sodium 1041.8, Carbohydrate 31.2, Fiber 1.9, Sugar 4.1, Protein 24.5

6 ounces canned tuna (in water, or oil, drained)
1 large celery rib, chopped largely
1/4 teaspoon prepared mustard
1/2 teaspoon onion, minced
2 1/2 tablespoons mayonnaise (I prefer less)
1/8 teaspoon ground pepper (I add more)
1/4 teaspoon salt (to taste)
2 drops Tabasco sauce (optional)
1 large lettuce leaf
4 slices bread
1/2 teaspoon butter
1 teaspoon fresh chives (chopped)

TANGIER ISLAND - BAKED HOT CRAB, A LA MARYLAND - LONGMEADOW FARM

This recipe comes from Tangier Island, in Southern Maryland/Virginia, a serene little island at the mouth of the Chesapeake Bay, actually part of Virginia. When you arrive on the dock at Tangier, you are received on the dock to wonder about this fishing/crabing/oystering town. Along the walkways, and small streets, women type out their recipes, handed down from generation to generation and place them on a plywood board in plastic bags. I picked this recipe in a little packet, wrapped carefully in plastic wrap, typed on an old typewriter and have loved this little recipe ever since. The cost for these simple 6 hand-typed recipes were $1.00 and was self serve. This recipe is a part of a culture that has stood the test of time, and the folks that live within this island remain steadfast in tradition. Basically, Tangier Island represents what should be a prosperous, but simple way of living, bringing oysters and crabs to the people of Maryland and Virginia. This recipe speaks of this island when life took a breath and enjoyed the riches, and bountiful crustations of our beautiful Chesapeake Bay. When I prepare this recipe, I will always be reminded of this wonderful place and a wonderful time. Serve on crackers, or crusty warmed bread. *Note* this recipe is not a *dip*. As a previous reviewer noted, this compares more to baked crab, a la Maryland. In Maryland we serve baked crab/crab cake sometimes on bread/crackers. I hope you enjoy this simple but historical taste of Maryland, and if not, then send it over here to Longmeadow Farm...we will be glad to devour it with gusto!! Really, enjoy.

Provided by Andi Longmeadow Farm

Categories     Crab

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12



Tangier Island - Baked Hot Crab, a La Maryland - Longmeadow Farm image

Steps:

  • Preheat oven 350° and grease a casserole dish with cooking spray.
  • Mix all ingredients together lightly, and put in greased casserole dish.
  • Bake at 1/2 hour or until bubbly, garnishing with fresh parsley if desired.

Nutrition Facts : Calories 226.1, Fat 11.4, SaturatedFat 5.6, Cholesterol 84.3, Sodium 883.1, Carbohydrate 13.1, Fiber 1, Sugar 2.1, Protein 17.1

1 lb crabmeat
1 medium onion, chopped finely
1/4 cup butter, melted (original calls for 1/2 block)
3/4 cup breadcrumbs
1 tablespoon mustard (I use dry mustard)
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon texas pete (or Tabasco)
1 egg
1 teaspoon Old Bay Seasoning
1/4 teaspoon pepper
1 pinch garlic powder

More about "the cannellini bean marries the pink shrimp longmeadow farm recipes"

10 FAVORITES FROM ANDI OF LONGMEADOW FARM - FOOD.COM
Web -Andi of Longmeadow Farm recipe Easy Smothered Chicken Cutlet "So easy, and it takes just minutes to make. Added fresh spinach, and a bit of bread, and was all set to go. Absolutely delicious!" -Andi of …
From food.com
10-favorites-from-andi-of-longmeadow-farm-foodcom image

OUR PRODUCTS - FARM BOY
Web Featured Products. We've hand picked some of our finest products, just for you! Farm …
From farmboy.ca

CANNELLINI BEAN RECIPES
Web Polish Bean and Sausage Stew. 9 Ratings. Greek Pasta with Tomatoes and White …
From allrecipes.com

CANNELLINI BEAN AND SHRIMP STEW RECIPE | MYRECIPES
Web Advertisement. Step 2. Heat 1 teaspoon oil in a medium saucepan over medium-high …
From myrecipes.com

RECIPEDB - COSYLAB.IIITD.EDU.IN
Web The Cannellini Bean Marries the Pink Shrimp - Longmeadow Farm. Source: Genius …
From cosylab.iiitd.edu.in

SHRIMP LINGUINI ALFREDO | RED LOBSTER SEAFOOD RESTAURANTS
Web Select a location near you to see local pricing. Online ordering is currently disabled for …
From redlobster.com

CANNELLINI BEAN – MARY'S HEIRLOOM SEEDS
Web Pole bean. The Italian Heirloom bean that has been treasured for years made its way to …
From marysheirloomseeds.com

THE CANNELLINI BEAN MARRIES THE PINK SHRIMP
Web Oct 7, 2013 - These smart little shrimp marry with the cannelloni bean to produce a …
From pinterest.co.uk

FOODCOMBO
Web total -> aaaa2021
From foodcombo.com

THE CANNELLINI BEAN MARRIES THE PINK SHRIMP LONGMEADOW FARM …
Web Steps: Place shrimp in marinade mixture, let sit for 10 minutes at least, or as long as an …
From topnaturalrecipes.com

SHRIMP - SEAFOOD ONLINE CANADA
Web shrimp skewer peeled & deveined herb & garlic frozen $12.35. shrimp white p&d tail off …
From seafoodonline.ca

CHARDONNAY FOOD PAIRINGS GUIDE: RULES AND RECIPES - LA CREMA
Web Avoid funky, washed-rind cheeses (taleggio, Époisse) and aged goat and sheep’s …
From lacrema.com

PIN ON RECIPES TO TRY - PINTEREST
Web Oct 7, 2013 - These smart little shrimp marry with the cannelloni bean to produce a …
From pinterest.com

You'll also love

Smoked Sausage and Potato Corn Chowder_image Smoked Sausage and Potato Corn Chowder

Alu Patras/ Fried Spicy Potato Swirls_image Alu Patras/ Fried Spicy Potato Swirls

Mediterranean Vegetables_image Mediterranean Vegetables

Quince, Apple, and Almond Jalousie_image Quince, Apple, and Almond Jalousie

FRENCH CHOCOLATE MOUSSE_image FRENCH CHOCOLATE MOUSSE

PUMPKIN EGGNOG PIE_image PUMPKIN EGGNOG PIE

Chocolate Linzer Hearts_image Chocolate Linzer Hearts

CHUNKY LENTIL AND VEGETABLE SOUP_image CHUNKY LENTIL AND VEGETABLE SOUP

Lighter creamed spinach_image Lighter creamed spinach

Drizzled Butternut Bread_image Drizzled Butternut Bread

CHILAQUILES WITH BLISTERED TOMATILLO SALSA AND EGGS_image CHILAQUILES WITH BLISTERED TOMATILLO SALSA AND EGGS

Crock-Pot Swiss Fondue_image Crock Pot Swiss Fondue

Buttermilk Slaw_image Buttermilk Slaw

Butter Pecan Muffins_image Butter Pecan Muffins

Apple & Blue Cheese Spread_image Apple & Blue Cheese Spread

Halloween Candy Corn and Bugles Mix_image Halloween Candy Corn and Bugles Mix

Tequila-Marinated Shrimp_image Tequila Marinated Shrimp

Citrus Marinated Fruit_image Citrus Marinated Fruit

Reuben Chowder_image Reuben Chowder

Hard-Boiled Eggs 101_image Hard Boiled Eggs 101

Related Search

Berries, Lemon Curd Cakes (rachael Ray)

Couscous Veggie Surprise

Cream Of Chicken Enchiladas

Hamburger Size (aka Chili Size)