Tag Archives: parchment paper

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!!

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Extra Fudgy Brownies

brownies are matt’s very favorite.

he gets them for his birthday every year in place of cake.  his ideal brownie is just plain & chocolaty.

i’m not much of a brownie person myself {i like ice cream or chocolate bars better} but i do still indulge.  i prefer my brownies cake-like with walnuts, and matt likes them fudgy, sans-nuts.

this recipe definitely makes “matt” brownies. . . super rich & extra fudgy.  a glass of milk is a must with these things.

needless to say, matt loved them.

though i don’t think there was ever a brownie he didn’t like…

Extra Fudgy Brownies

adapted from: What to Cook & How to Cook it by: Jane Hornby

ingredients

  • 1.5 sticks butter {or .75 cup} + a little extra for preparing pan
  • 7 oz dark chocolate, around 70% {we used 7.3 oz — 6 oz of 70% and 1.3 oz of 72%)
  • .5 cup macadamia nuts or walnuts, optional {we used walnuts, only on half — matt prefers his brownies nut-free}
  • 4 large eggs
  • 1 & 1⁄3 cup sugar
  • 1.5 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1⁄3 cup unsweetened cocoa powder {we like Dagoba}
  • .5 tsp salt
  • double boiler

directions

Rub some butter all over the inside of your 9×13 baking pan, then line with parchment paper.  Heat your oven to 350°.

Melt 1.5 sticks of butter in a double boiler.  Break the chocolate into squares and add them to the melted butter.  Let the chocolate melt, stirring occasionally.  Once melted, stir until smooth and combined with butter.  Let cool.

While chocolate is cooling, roughly chop your macadamia nuts or walnuts {if using}.  Put eggs, sugar and vanilla into a large bowl, then beat with an electric mixer for 1 minute, until thick and pale.

Pour the melted chocolate into the egg mixture, stir until thoroughly combined.  Sift in the flour and add the cocoa powder and salt.  Using a spatula or large spoon, fold the dry ingredients into the egg and chocolate mixture until no flour remains.  Pour the batter into the prepared pan, then scatter nuts over the top.

Bake for 20-25 minutes, until just risen around the edge and with a thin papery crust.  Use a toothpick to check –  insert toothpick into the middle of the brownies, they are done if it comes out clean.  Let brownies cool completely, then sprinkle with powdered sugar if desired.  Serve with a big glass of milk and enjoy!!

remember: if you have any questions, feel free to contact us at:   nomushroomshere@gmail.com
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