Tag Archives: vegetables

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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Gazpacho !

why the exclamation mark after gazpacho? because it sounds better when you exclaim it, gazpacho!!   and, there is some exciting news to be shared: we have a food processor now… ! ! ! !

yes folks, my dearest brother, sister-in-law and nephew purchased me {& matt} a food processor for my birthday… best gift  e v e r.  i have been using it non-stop since the day i got it, all those recipes that required one, and we had to use a potato masher, or our hands instead…and now we can use the real thing!

so with our new machine, matt got the great idea to try some gazpacho! {there’s that exclamation mark again…}

i can’t say that i made it, because really matt was the one that slaved away while i was busy working at home–i just occasionally popped over to the kitchen to snap a few photos of his gorgeous {& delicious} work.  and now i’m the one writing about it : )

it’s such a fresh treat, great for a warm day/evening and would make for an awesome appetizer.  we ate it for lunch served with a piece of whole wheat toast…delicious. never made it before? us either, but sure glad we did…give ‘er a try & let us know how it goes!

Gazpacho !

adapted from: palete/palette/plate

ingredients

  • 3-4 large ripe tomatoes, coarsely chopped
  • 1 red bell pepper, coarsely chopped {we used an orange one, yum!}
  • 1 large english cucumber, peeled & diced {we used a regular cucumber and it worked fine!}
  • 1 clove garlic {2 if small}
  • .5 medium onion, peeled & diced
  • 2 slices whole wheat bread, crust removed and cubed
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp sea salt, + more to taste
  • freshly ground black pepper, to taste
  • 1 avocado, for topping

directions

In a large bowl, combine tomatoes, bell pepper and cucumber.  Use a measuring cup to scoop out 1 cup of the mix and set in the refrigerator to chill {will be used later}.  Next, add garlic, onion, cubed bread, olive oil, vinegar and sea salt to the large bowl.  Use your hands  {please wash them well first!} to mix the ingredients together, crushing & mushing.  Place the bowl in the refrigerator and allow it to chill for at least an hour.

Once chilled, remove gazpacho in the large bowl from refrigerator and transfer to a blender or food processor.  Puree until smooth, working in batches if necessary. Season with salt and ground black pepper.  Chill in refrigerator again until ready for serving, at least 30 minutes.

Before serving, scoop ~1 tbsp of the chilled tomato/bell pepper/cucumber mix into each serving bowl of gazpacho for garnish and an added crunch.  Slice avocado into small bite size pieces and divvy it up into your bowls…enjoy!

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