Tag Archives: dinner

Simple Parmesan Green Beans

i have struggled to find a delicious way to cook green beans.  for some reason, when i sauté them, they’re under-done.  when i roast them, they’re over-done.  and when i steam them, they’re bland.

well finally, i have the answer to quick & flavorsome green beans.

matt & i will be making this recipe for Thanksgiving in place of the usual household “green bean casserole.”

i have never, ever been a fan of green bean casserole . .  who can guess why?

answer: the cream of  m u s h r o o m  soup!  my parents always thought they could sneak it in, but nope, there is no getting those minuscule mushroom pieces by me.  i swear, it’s like i gain eagle-eye power when confronted with green bean casserole.

but these parmesan crusted green beans will be the perfect Thanksgiving vegetable. they’re only in the oven for 7ish minutes, so it’s one less thing you have to worry about timing just right! – my Thanksgiving plan:  i’ll let the green beans roast while i’m carving the turkey.

Simple Parmesan Green Beans

an original recipe from: Matt & Rachel’s Kitchen

ingredients

  • .5 lb green beans, washed
  • .5 tbsp olive oil
  • 2 tbsp freshly grated parmesan cheese {no green cylinders of powdered parm, please}
  • dash of sea salt
  • dash of garlic salt

directions

Preheat oven to 400° and line a baking sheet with parchment paper.

Prepare your green beans: Snap off the stem ends.

Blanch them.

 

To Blanch:  Boil a few inches of water in a saucepan.  Add green beans to boiling water and boil for 5 minutes.  While green beans are boiling, prepare an ice bath {bowl of ice cubes and cold water}.  After 5 minutes of boiling, remove saucepan and drain, then plunge the green beans into the ice water to stop the cooking.  Stir them around until they are cool {a minute or two}, then drain again.  Pat dry with a paper towel and place in a medium bowl.

Drizzle olive oil over green beans and stir.  Add parmesan cheese and a dash of sea salt and garlic salt {no more than a dash or 2 needed!} and toss to coat.

Place green beans in a single layer onto your prepared baking sheet.  Bake at 400° for 5 minutes, then turn the broiler on high and broil for 2-3 minutes.

Remove from oven and serve alongside the main dish… enjoy!!

Special Shout-Out: Happy 95th Birthday to one of the world’s best grandmas, hope you had a wonderful day, love you Oma!!

Advertisements
Tagged , , , , , , , , , , , , , , , , , , , ,

Green Chile Enchiladas

a Matt & Rachel’s Kitchen original, this is one of our favorite go-to recipes

firstly because it’s quick

secondly because it only has 5 simple ingredients

& thirdly because it is so tasty

these enchiladas are great to serve for a big dinner party or just for two!  matt & i cook them at the beginning of the week and enjoy ’em as leftovers…

{they are still awesome reheated a day, or 3, later}

M&R’s Green Chile Enchiladas

an original recipe from: Matt & Rachel’s Kitchen

makes 9-10 enchiladas, depending on filling amount

ingredients

  • 1 lb skinless chicken breasts   {time saver: 1 hot roasted chicken from your grocery store}
  • 2- 16oz jars Green Chile Sauce   {we like 505 Southwestern Green Chile** — we use one Mild & one Medium…adjust to your desired heat level. p.s. “hot” is truly Hot!}
  • .5 cup plain greek yogurt   {we like Fage 2% – or you can substitute Sour Cream}
  • 1 cup shredded sharp cheddar cheese   {we use block cheese & shred it ourselves}
  • 1 package medium flour tortillas   {we use Stacey’s Organic 8″ unbleached white flour}

directions

Heat oven to 375° and prepare baking dish: lightly grease a 9×13″ glass baking dish

If you have a roasted chicken, pick the chicken off the bone into a large mixing bowl and shred using two forks.  Skip to the next step.  If you have skinless chicken breasts, cook them how you prefer.  We like to poach them.  Once cooked, put chicken into a large mixing bowl and once cool enough to handle, shred chicken using two forks to pull meat apart.

For Poached Chicken: fill a large pot {or Dutch oven} 2/3 full of water and bring to a boil.  Wrap each chicken breast completely and tightly with plastic wrap. Using tongs, add the wrapped chicken breasts to the boiling water.  Cover and simmer for 20 minutes, until cooked through. {food thermometer should register 165°}

Add 1 jar of green chile {we used the medium for this}, yogurt, and half the shredded cheese to the shredded chicken.  Mix well.

Scoop desired amount of chicken mixture onto each tortilla, rolling each one and placing them tightly next to one another in your baking dish.  

Leave a few tablespoons of the mixture to spread over the top of the tortillas once they are all in the dish.  Next, pour your other jar of green chile over top the rolled tortillas.  Lastly, sprinkle on the rest of the shredded cheese.

Bake in a 375° oven for about 20 minutes or until heated throughout…enjoy!!

**Bonus: 505 is made with ingredients you can pronounce!

Tagged , , , , , , , , , , , , , , , , ,

Jerry’s Southwestern Quinoa

ay-yi-yi !! {i googled how to spell that}

i’ve realized that i have been posting Mexican eats for every single post thus far! and though that’s really only 3, it looks like i don’t eat anything other than food from south of the border.  i swear that i do…

so, why is it “Jerry’s Southwestern Quinoa”  ?

well for starters, my oldest brother’s name is Jerry {ok, his real name is Jared… but everyone mistakenly hears “jerry” when he introduces himself, and i think it’s funny, so i call him that and yes, i am a little immature.}  he concocted this recipe and dared me to try it.  after one bite, i was hooked… the guy actually put together a great dish!

it’s a super summertime meal because it is served cold, and it’s so light and tasty that you feel like you could devour the whole bowl in one sitting {actually, i probably could}.

i also  l o v e  the colors, green and yellow and red and brown and black and okay.. i guess that’s all, but it’s so gorgeous all mixed together!

and lastly, it’s one of my new favorites thanks to the ability to use fresh OR canned ingredients, meaning you can take your time with it, or you can throw it together in literally a matter of minutes.

 Jerry’s Southwestern Quinoa

adapted from: my brother Jared’s original recipe

ingredients

  • 1 cup red quinoa {we use ancient harvest’s “inca red”}
  • 3 cobs of corn {time saver! : 1 can of corn}
  • 3 tomatoes, diced
  • 1 can of no-salt-added black beans, rinsed
  • 2 jalapenos, diced & seeds removed {time saver! : 1 small can jalapenos – diced}
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • juice of half a lime
  • 1.5 tsp cumin
  • .25 tsp salt

directions

Cook 1 cup {1 serving} of quinoa, follow box directions.  When quinoa is done, set aside and leave out to cool down to room temperature.  Cook corn – we don’t have a grill {i think grilled corn is the best} so instead I fill a large pot about 1/3 of the way full with water and bring to a boil.  I add the corn and boil uncovered, for about 5 minutes.

Use tongs to pull corn out and place on a plate to cool.  Once cool enough to handle, use a knife to cut corn off the cob.

Beware! : we used fresh corn, & must warn you, if you are unable to get all the silk hairs off your corn prior to cutting it off, it may look like you have human hairs in your dish… for this reason, we will steer clear of fresh corn next time & stick with some organic canned.

In a large mixing bowl, combine corn, tomatoes, black beans, jalapenos, and olive oil, mix together.  Next, add red wine vinegar, lime juice, cumin, and salt, mix well.

Lastly, stir in the cooled quinoa.  Admire your work, then Chill and Serve…enjoy!!

Tagged , , , , , , , , ,

Spicy Black Bean Burgers (w/ avocado topping)

hang on,   before you cringe at the idea of eating a “veggie burger” hear us out, we’re meat-eaters too. in fact, a big juicy burger is one of our favorite meals.

but there is something special about these meatless burgers; they’re not like the patties you’ll find in your grocer’s freezer aisle, or at the new hipster/vegan/hippie hangout down the street.

these are satiating burgers filled with beans and spices and herb g o o d n e s s. don’t tell your man and serve them to him as a ‘burger’ …they are surprisingly similar to the cow-version visually…

Spicy Black Bean Burgers

adapted from: “Recipe of the Week: Burgers,” by Sally Sampson (Wiley). {recipe states that it makes 4 burgers, but we find that it yields 5 or 6}

ingredients

  • 4 cups cooked, rinsed and drained black beans {we use 2-15oz cans}
  • .5 cup panko breadcrumbs
  • 2 large eggs
  • 5 scallions, both white & green parts, minced
  • 4-5 tbsp cilantro, chopped {we love our cilantro, we use 5}
  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • 1.5 tsp dried oregano
  • 1-2 tsp crushed red pepper {we use 1.5}
  • kosher salt, to taste
  • freshly ground black pepper, to taste

directions

Place 2 cups (or 1 can) of the black beans in the bowl of a food processor fitted with a steel blade and pulse until chunky.

 !!Absent Appliance Alert!! – since we don’t have a food processor, we put the beans directly into a large mixing bowl and use a potato-masher to, well, mash them! does the trick!

Transfer beans from processor to a large mixing bowl, add the remaining whole black beans, along with the panko, scallions, basil, garlic, cumin, oregano, and red pepper flakes and mix until combined.  Add eggs and mix again until well combined.

Divide the mixture into desired portions [original recipe suggests 4 portions of 3/4-1in. thick patties].  Toss the portions back and forth between your hands {after they’ve been washed, for goodness sake!!}.  Set on a plate and sprinkle the patties with salt and pepper.  Place a large cast-iron skillet over high heat and when it is hot, but not smoking, add the burgers to the dry pan.  Cook until well seared on both sides and heated throughout, about 4-5 minutes each side.  Serve with Avocado Topping {recipe below} & enjoy!!

Avocado Topping

Original Recipe from: Matt & Rachel’s Kitchen **not to be confused with our famous guacamole!**

ingredients

  • 2 ripe avocados
  • half a lime
  • half a white onion, chopped {the “slap-chop” saves lives here…}
  • 3-4 tbsp of cilantro, chopped {or more, if you love it like we do!}
  • .25 tsp garlic salt
  • 1/8 tsp cumin
  • sea salt, to taste

directions

Halve the avocados, removing & discarding the pit.  Use a spoon to scoop out the avocado into a medium mixing bowl. Depending on the ripeness of the avocados, you may be able to mash them easily with your average cereal-spoon, but I find that a potato-masher does a great job to “cream” the avocado into a lovely texture. Halve the lime-half {which will create 2 quarters… look at that math!} – and squeeze the juice onto the mashed avocado.  Use a spoon to mix in.

Add chopped onion and cilantro.  {Just a note: We pick the cilantro leaves off their ‘stalks’ which can be time consuming, but so worth it!  To save a little time, you can use a slap-chop -if you own one- for both the onion and cilantro.}

Add the garlic salt and cumin.  Take a little taste to see if your tastebuds desire a little more salt, then add sea-salt as desired.  {We found that only a couple twists of our salt-grinder was needed}  Enjoy!!

Tagged , , , , , , , , , , ,
Advertisements
Better Bites

My experiments in healthy eating, cooking, and living

My Utensil Crock

organizing my most useful kitchen tools

BIG EATS tiny kitchen

Cooking, eating, and enjoying the fresh morsels of life.

One Happy Table

Vegan Food for the Whole Family

mydearbakes

showcasing my dear's wonderful bakes!

Honey For The Bees

My adventures in life and veganism.....

Food Babe

no fungus here!

cancer killing recipe

Just another WordPress.com site

fueled by vegetables

You say tomato, I say LET'S EAT!

%d bloggers like this: