Posts filed under ‘Recipes’
I don’t know about you, but during prime gardening season, I have no problem with the vegetables being the centerpiece of my meals. So after reaping the amazing benefits from my garden, and coming into the house with a basketful of my bountiful harvest, I look forward to a seriously awesome vegetable meal.
But I have to admit, I found it quite disappointing that the infinite resources of the internet could turn up nothing better than the option of “side dishes” when I searched for “Green Bean recipes.”
So, it became my mission of the evening to create a main course veggie meal using the crisp green beans and luscious arugula that I had harvested in abundance! I also poked around in the fridge for some condiments and extras and was able to scrounge up a bit of fresh goat cheese and some ginger.
So if you get lucky enough to come into your own green bean abundance, I hope you will try my:
Green Beans in Ginger Sauce
- 1 ½ pounds fresh green beans, cut in 3-4” pieces
- Large bunch of fresh arugula (or use any other greens), chopped
- 1-2 Tbsp butter or cooking oil
- 3 cloves garlic, minced
- 4 Tbsp soy sauce
- 1 Tbsp fresh ginger, minced
- 1 ½ Tbsp honey
- 3 oz. chevre (soft goat cheese)
- 1 Tbsp sesame seeds
- ¼ cup cashews
In a small mixing bowl, mix together soy sauce, minced ginger and honey. Add chevre and press in using a fork until worked into the liquid mixture, then use a whisk to make is smooth. Set aside.
In a large frying pan, heat oil (or butter) on medium low, then add garlic and sauté for 2-3 minutes. Add the cut green beans, sauté for another 3 minutes, then add the arugula, cover and let steam for 3-5 minutes (longer if you like your beans softer). Remove the cover, then add the chevre mixture and cashews and stir until well mixed.
Spoon the green bean goodness over cooked rice, or quinoa or other grain of your choice. Sprinkle with sesame seeds and enjoy!!
Here’s a very simple veggie lunch to try. I think it’s absolutely delicious.
Avocado Open-Faced Sandwich
- 1-2 slices whole grain bread, toasted
- 1 small avocado, peeled and sliced
- 1 garlic clove, minced
- Roasted red peppers
- 1-2 mushrooms, sliced
- Extra-virgin olive oil
- Veggie for garnish
Arrange sliced avocado on the toast, sprinkle with minced garlic, salt and thyme, then drizzle with olive oil. Add a layer of roasted red pepper. Finish off with mushroom slices and drizzle a bit more olive oil if you wish. As a variation, you could top with cheese and melt it in the oven for a few minutes. Garnish with slices cucumbers or fresh parsley or any other veggie you have on hand.
This may look simple, but you will be surprised at the amazing flavor, especially with the roasted peppers and the flavor of the olive oil mixed with thyme. Please try it and let me know what you think!
Due to popular request, I am providing my simple and quick recipe for homemade vinaigrette dressing. One serving is 2 tablespoons.
- 1/3 cup balsamic vinegar
- 2 T water
- 2/3 cup extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Veg-It spice (or any powdered vegetable stock)
- 1/2 tsp fresh or dried thyme
- 1/2 tsp fresh rosemary
Preparation: Place all ingredients in jar with a snug lid. Shake vigorously before each serving. The dressing has fuller flavor after sitting for at least 12 hours.
I frequently substitute different oils such as grape seed oil, canola oil, sunflower oil. I also use different vinegars: rice vinegar, red wine vinegar and apple cider vinegar. Other herbs you can try are Italian Seasoning, oregano, basil, parsley, etc.
So, its Sunday late afternoon, and my husband and I are deciding what might be a good plan for dinner. I propose my idea “How about you prepare the chicken, I’ll prepare the veggies, and we can have chicken soup?” Hubby agrees, and I head off to the kitchen to see what I can scrounge up in the refrigerator’s “crisper” drawer. So, how does one create an impromptu vegetable-rich soup without a recipe? It’s actually quite simple, if you keep the following tips in mind:
- Any soup can start off with 1/2 c celery and 1 c carrots
- Add at least one additional root crop (e.g. 1 cup turnips, parsnips, radishes, beets, rutabaga, etc.)
- Add at least one green leafy (4 cups kale, chard, mustard greens, cabbage, etc.)
- Add a grain to give richness to the soup (1/2 to 1 cup barley, wheat berries, couscous, etc.)
- You can also add beans (1-2 cans white beans, kidney, garbanzo, black, pinto, etc.)
- Anything else that sounds good to you!
For this soup, I did forego the beans, but used the following: carrots, celery, radish as the root, swiss chard and cabbage as the green leafy, barley as the grain and broccoli as the “anything else.” We boiled the chicken in about 16 cups of water, with the barley too, for 50 minutes, pulled the chicken out and it came off the bone in shreds. To the the chicken broth with the barley, I added celery, carrots and radish, and simmered for about 15 minutes, then added the broccoli, the cabbage and swiss chard (all cut in small pieces) as well as the shredded chicken, and simmered for only 5 more minutes. I also added a Tablespoon each of the following: Veg-It spice, dried thyme leaf and salt.
Voila!!! A delicious vegetable-rich soup that will give us several meals over the next week. Don’t forget a nice big piece of toasted crusty bread to go with that! Now go try your own variation!