Posts Tagged ‘green beans’

Unrecipe of the Week: Crispy Green Beans

November 5, 2014

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These oven roasted green beans with Parmesan cheese are almost as good as french fries, and way better for you!
They are simple to prepare, and work well as a side dish or an afternoon snack. Make up a big batch of these and crunch away!

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Crispy Parmesan Green Beans:

Preheat the oven to 400 degrees.

Rinse green beans and snip off ends. Toss them in a little olive oil, salt and a couple of tablespoons of grated Parmesan cheese.

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Lay them on a parchment paper covered pan, and bake for about 10-15 minutes, until they are crispy. Shake the pan once or twice to ensure more even cooking.

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Enjoy!

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The Actual Diet Riot Dinner Pary

December 30, 2012

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Last night I hosted a dinner for 25 adults and children. I think I nailed the “diet riot” pretty well. By dessert time, even the gluten frees and calorie counters succumbed to platters of yummy bar cookies! Everyone had their favorite dishes to eat, and a few people enjoyed sampling it all.

Everything but a couple of the desserts were made the day of the party, attesting to the fact that simple, fresh and flavorful is always better than overly complicated  heavy fare.

Almost all of the recipes came from my Indigo Jones Unrecipe Cookbook, and are previously posted on the site where *.

We started with small nibbles:

*Parmesan Shortbread Crisps

*White Bean Dip with a choice of pita chips or baby carrots

Assorted Olives

*Spiced Nuts

For dinner, we served:

*Baby Arugula, Radicchio and Fennel Salad with Toasted Pecans and Cranberry Vinaigrette

*Herb Roasted Salmon

*Sticky Asian Chicken Wings

Marinated Pork Loin

*Brown rice, with Corn, Shallots and Fresh Mint

Roasted Green Beans

Assorted Rolls

Dessert was an assortment of bar cookies:

Chocolate Marble Cheesecake Brownies, Chocolate Chip Blondies, Pecan Toffee Bars, and Lemon Bars.

I had options for the gluten free, chicken averse, sauce avoiders, vegetable haters, and fish phobics. Weight watchers, cholesterol controllers, vegetarians, and the generally fussy were covered as well (I hope). Although some of the pickiest eaters found only 1 or 2 items to try, nobody went hungry; score!

The casual dinner went on until 2 a.m. so we can assume it was a success!

I hope all of your celebrations are happy ones. Enjoy!

Unrecipe of the Week

September 2, 2010

In Pursuit of the Lettuce-less Salad

Lately, I have grown weary of lettuce.  I tend to eat salad for lunch and dinner and last week I hit the wall. Although I vary the selection of greens, at the end of the day, lettuce is still lettuce.

This week, I have been experimenting with new combinations in the pursuit of the lettuce-less salad. The goal is to find filling, healthy alternatives for the base, and build around that. I try to stay low fat and low carb, while still getting a balance of protein and vegetables.

I have experimented with a base of chopped fresh heirloom tomatoes, mixed with steamed green beans, broccoli florets or roasted zucchini.  The previous night’s dinner often plays a role in my choices. I try to toss in some kind of bean such as cannellini, kidney or garbanzo.  A little low fat cheese, such as feta, goat or even shredded Parmesan adds flavor. I have found that a few chopped Kalamata olives give the salad a salty tang. Roasted red peppers or some corn add color and texture.

If the ingredients are right, a little extra virgin olive oil and lime juice is enough to bring the flavors out without drowning them in dressing and calories. Although anything goes, here is one of my favorites so far:

Chopped mini Heirloom tomatoes in various colors

Green beans, lightly steamed, cooled and cut into bite sized pieces

Cannellini beans, rinsed

Feta cheese, crumbled

Corn

Chopped Kalamata olives

Roasted red peppers

Olive oil

Lime juice

Mix all the ingredients in a bowl.

Sprinkle with olive oil, lime juice, salt and pepper. Toss.

Enjoy!

Note: According to my “Lose It” iphone app, this salad was only 215 calories! Of course, serving size plays a role in this number.

photo: Glasshouse Images


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