Just spotted a story about an orange lobster christened Youpi, I seem to remember writing about it once before when he was discovered. A lobster which was a rare colour and looked as though he had already been cooked. He was saved as a curiosity and fed on raw shrimp by the owner. However, Youpi has now died and is being put on display at a Québec nature centre. I’m assuming they cleaned out the insides!!
Typical, a new federal regulation has been enacted saying all dispositions of raw sewage in Canada have to be cleaned up and new systems implemented to deal with the effluent. However, some small towns and villages, with no tax base to speak of, are wondering how they are going to pay for it. St. Anthony in Newfoundland is a case in point. I am all for the law, but no-one thinks about the cost when they tell towns to do this, do that.
Well, that’s it for today, still feeling pretty grotty, hopefully I will feel more myself tomorrow.
We nearly had this for supper last night, but ended up too lazy to prepare it as we had some curry already made in the freezer. Planning it for tonight.
Bean BologneseWebMD Recipe from EatingWell.com
Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.
Yield: 4 servings,
- 1 14-ounce can salad beans (see Shopping Tip) or other beans, rinsed, divided
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1/2 cup chopped carrot
- 1/4 cup chopped celery
- 1/2 teaspoon salt
- 4 cloves garlic, chopped
- 1 bay leaf
- 1/2 cup white wine
- 1 14-ounce can diced tomatoes
- 1/4 cup chopped fresh parsley, divided
- 8 ounces whole-wheat fettuccine
- 1/2 cup freshly grated Parmesan cheese
- Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
- Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
- Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
- Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.
Recipe Tips & Notes:
- Shopping tip: A can of salad beans, a mixture of chickpeas, kidney and pinto beans, adds depth and variety to this recipe. Look for it in the natural-foods section of larger supermarkets or natural-foods stores. If you can’t find it, substitute a can of your favorite beans.
Recipe Nutrition:Per serving: 443 calories; 11 g fat (3 g saturated fat, 6 g mono unsaturated fat); 9 mg cholesterol; 67 g carbohydrates; 19 g protein; 14 g fiber; 707 mg sodium; 281 mg potassium
Have a great day