Posts tagged ‘vegetables’

April 26, 2011

Parmesan Green Beans

Parmesan Green Beans

 

 

Parmesan Green Beans are another great side to many meals, and a healthy choice too.  Try them with a portobella mushroom burger, a turkey burger or a grilled chicken breast.  You can use frozen or fresh beans.  I always like to keep some frozen, fresh beans in the freezer.  They are perfectly delicious either way. 

 

 

 

 

Parmesan Green Beans

Green beans, fresh or frozen (you don’t even have to thaw)

Garlic powder

Pepper

parmesan cheese

2 T. olive oil

Preheat oven to 400.  Spray a jelly roll pan with cooking spray and lay green beans in a single layer on pan.  (I usually make a pan full-they are great as leftovers too)  Sprinke green beans with garlic powder and lightly sprinkle with black pepper.  Drizzle with olive oil.  Bake for about 20 minutes then flip and continue baking for another 15 minutes.  Sprinkle beans with parmesan cheese then return to oven until crispy. 

 

April 9, 2011

Sesame Spinach Salad

Sesame Spinach Salad
 
 
Sesame Spinach Salad
 
1 1/2 lbs. spinach, stemmed and rinsed
1/4 cup dry white wine
2 T. soy sauce
2 tsp. sugar
2 tsp. Asian sesame oil
2 T. toasted sesame seeds
 
In large pan, bring about 3 cups water to boil.  Add half the spinach until wilted, about 2-3 minutes.  Spoon out spinach into strainer then transfer to a bowl of ice water.  Repeat with remaining spinach.  Strain spinach from ice water and remove as much water as possible.  You can use paper towers to ring the water out of the spinach.
Combine the wine, soy sauce, sugar and sesame oil.  Mix dried out spinach with the dressing and chill up to 4 hours.  
When ready to serve, divide spinach into 4 or 6 cylindrical bundles.  Squeeze bundles to compact the leaves.  Place bundle on plate then drizzle with some of remaining dressing and top with toasted sesame seeds.  
 
 
This dish is colorful, healthy and fairly simple to prepare.  It is a perfect side to tuna, salmon or any other light fish.  The ingredients in the spinach salad are worth buying.  They last and we will be sure to use them again in recipes to come!!  It will help make things even more simple later!! 
 
April 9, 2011

Poppyseed Spinach Salad

This is a simple salad that can be thrown together anytime.  We love a good, healthy salad with almost any meal.  Spinach is so full of antioxidants and vitamins that are beneficial to our health.  Choosing raw spinach in a salad, rather then iceberg, romaine, etc., automatically gives you more vitamins and minerals.  I like to keep these ingredients, as well as others to change it up a bit, on hand.  This salad is perfect alone, topped with some protein, or to start any meal.  It’s so easy to make and I promise you will love it!
 
 
Poppyseed Spinach Salad
Fresh spinach leaves, washed
Poppyseed dressing, Brianna’s is my favorite
golden raisins
sunflower seeds
feta cheese
Mix all ingredients and enjoy!!!
 
April 9, 2011

Easy Carmelized Grilled Onions

These onions are so simple and so delicious, especially if you are an onion lover already.  The simple twist in the recipe gives the onions a flavor you can enjoy alone or to enhance any other dish.  Try them on a grilled chicken breast, a burger, or even on a salad.

 

Easy Carmelized Grilled Onions
1 large sweet yellow onion
1 Tbl. butter or margarine
1 Tbl. brown sugar
Peel and slice the onion.  Heat butter in a medium size nonstick skillet on medium high heat.  Add onion and saute until tender, about 10 minutes.  Stir the onions every few minutes.  Once onions are tender, sprinkle with brown sugar.  Stir around the onions and brown sugar until carmelized. 
April 9, 2011

Roasted Butternut Squash

Butternut squash are hearty, healthy and delicious.  This vegetable is packed with Vitamin A, Vitamin C, potassium and fiber.  This is a simple recipe I use quite often.  We usually eat the roasted butternut squash, then add the leftovers to some pasta, risotto, or even as a topping on a pizza.  If you have never bought a butternut squash before, look for a long, light orange, pear shaped squash.
 
 
 
Roasted Butternut Squash
1 butternut squash
1 Tbl. garlic power
2 Tbl. basil
2 Tbl. olive oil
Peel the squash.  Cut the squash lengthwise and discard the seeds and pulp area.  Chop the squash into 1 inch cubes.  Arrange squash on a lightly greased baking sheet.  Sprinkle the squash with the garlic powder and basil.  Drizzle the olive oil over the squash.  Bake at 400 for about 20 minutes.  Flip the squash and continue baking until they are soft or crispy. 
You decide!…Hope you love it!
April 9, 2011

Sauteed Spinach

Spinach is a great addition to so many different meals, and such a healthy choice.  Spinach has a very high nutritional value.  It is one of those bright colored, leafy vegetables that is filled with antioxidants, folate, iron, and many other vitamins.  This simple sauteed spinach can be used to enhance meals such as steaks, fish, burgers, etc.  Use it wherever and whenever you want.  You are making a delicious and healthy choice.
 
 
Sauteed Spinach
3 cups fresh spinach
2 Tbl. olive oil
1 Tbl. garlic, chopped or minced
Heat olive oil over medium-high heat.  Add garlic and saute.  Fill skillet with spinach and toss to coat with the olive oil and garlic.  Continue tossing until spinach is wilted.  Remove from heat and its ready to eat!