White Beans & Salami

So this recipe originally started off as me throwing some stuff together to make some kind of Chicken, Pasta, & Red Sauce (“gravy”) concoction.  I had no idea where I was going with this, so I kept on opening the fridge to see what I had to work with.

First I started with the obvious:  some onions and garlic.  Then I saw the carrots and celery.  Why not?  Oh yeah!  I have some Salami… I’ll add that too… Oh and some beans… that’ll go well too.

Before I knew it I ended up with a pretty yummy side dish!  I luckily had decided to taste the bean/veggie/salami mixture before dumping the red sauce in… and it was so good!  I immediately called Dave into the kitchen just to be sure.  I got the head nod and thumbs up approval from Dave and there you have it- a new side to eat along with our Chicken and Green Beans!  (I even got to save a jar of pasta sauce!)

I wasn’t going to share this, just out of shame at how truly random the ingredients are.  But hey, if we liked it, you’ll probably like it… right?

White Beans & Salami

Serves 2 (as a side, double for main dish!)


1 Tablespoon Grapeseed Oil (or EVOO)

1/2 Onion, diced

1 teaspoon Garlic, minced

1 Large Carrot, peeled and cut into circles

2 Celery Stalks, diced

Sea Salt, Black Pepper, to taste

Crushed Red Pepper, to taste

1 2″ Piece of Salami (I used TJ’s Chianti Artisan Salami), cut into thin slices and cut in half again or diced.

1/2 can White Beans, drained and rinsed (I used Cannellini)

1/4 cup Chicken Broth

Parmesan Cheese, optional


1.  Slice, dice, and cut all your veggies.  Heat oil in a skillet over medium heat.  Add the onion, garlic, celery, carrots, and season.  Saute, stirring occasionally for about 5-8 minutes or until the veggies are soft and starting to lightly brown.  

2.  Add in the salami and continue to saute, stirring occasionally.  Add the white beans a few minutes later.  Cook for another few minutes.  

3.  Add in 1/4 cup of chicken broth and stir, scraping the bottom of the pan to get all of the good stuff that is stuck on there.  When the mixture is dry again and the broth has cooked in, you’re all done!

4.  Top with some Parmesan Cheese if you’d like… yum…

TJ's Salami Wrapper... you can get a similar one pretty much anywhere.  Check the fancy cheese section?

TJ’s Salami Wrapper… you can get a similar one pretty much anywhere. Check the fancy cheese section?

Everything in one pan ready to be sauteed up.

Everything in one pan ready to be sauteed up.

Close-Up of this delicious side

Close-Up of this delicious side

And there you have it, dinner!

And there you have it, dinner!


Feel free to try this as a side like we did, or you could even just add some more veggies and top with a grilled chicken breast for a complete meal!  Dave and I ate ours with a side of green beans (my fav) and some BBQ chicken.



Salami Omelette

My Tuesday workouts are insane.  You may not have figured this out yet, but I work in the office of a gym.  This is great and all, as I get to use the gym for free, take any classes, use any equipment, etc.  The best part is that I completely bypass the worst part of working out:  getting ready and off your ass and going to the gym.  I’m already there!

My problem with Tuesdays, is that my FAVORITE class, Powerstrike is at 6:30.  I finish work at 4:30 and have TWO full hours to kill before I get to take the class.

The only sensible solution to the problem?  Workout like a maniac.  I do about 45 minutes of cardio, then take the 5:30 Spin Class… then make my way downstairs to take Powerstrike (which is similar to kickboxing).  It’s a long, long day… but I make it work and LOVE it.

Because of this, on Tuesdays, by the time I come home… I’m famished.  I never have the patience, endurance, or time to make anything special.  What do I do when I have no time and I’m starving?  I make eggs.

I LOVE EGGS!  Just this week, after my Tuesday workout-marathon… I whipped up a delicious Salami Omelet for dinner.

Salami Omelette


3 Slices Genoa Salami

2 Egg Whites

1 Egg

½ Teaspoon Water

¼ Cup Reduced Fat Sharp Cheddar Cheese (shredded)

Salt, Pepper


1.  Heat a medium sized skillet coated in Cooking Spray over medium heat.  Roll the salami together and slice them.  Add it to the hot pan. 

2.  Meanwhile, scramble the egg whites, egg, and water into a separate bowl.  Add the water and scramble with a fork. 

3.  Pour the egg mixture over the cooking salami.  Let sit for about 4-5 minutes.  Make sure to tilt the pan so the uncooked egg covers the entire pan. 

4.  With a spatula or silicone scraper, lift the sides of the egg up to make sure it’s not sticking. (If it is, forget the omelet and just scramble it up… it will taste just as good!)  When there isn’t much runny egg left on the top, add the cheese, then lift one side up and flip it on the other (creating a half moon shape).  Let cook for another 4-5 minutes or until it looks like there is no runny egg left.  You might want to put a lid on the pan… it will help with the cooking time.  Season w/ Salt and Pepper!