Friday, October 3, 2014

Good Week for Veggies

This week was a good week for veggies.  All winners.


  • Szechuan Green Beans:  This converts even a non green bean lover to love green beans.

SZECHUAN SPICY GREEN BEANS
1 ½ lbs. green beans, stems removed, cut in half
Sauce:
2 T. sugar
2 T. corn starch 
2 T.  garlic, chopped
2 T. light soy sauce or Bragg's liquid amino acid
1 T. chili garlic sauce
2 T. hoisin sauce
½ t. white pepper
½ C. water

In a small bowl mix sauce ingredients.  Add washed and stemmed green beans to a 2” deep skillet or wok.  Saute in a drizzle of peanut oil and sesame oil till tender crisp.  Add sauce and heat to warm sauce and coat green beans.  Serve.
  • Mashed Potato Fake Out (Cauliflower Mashed but this time I boiled it in beef broth vs chicken broth for added flavor, drain, mash and 1 T. butter and some pepper)
  • Portabella Mushrooms Stuffed with 1T. pesto and crumbles of goat cheese:  Bake in 375 oven for 30 minutes.  Be sure to scoop out the black gills and cut off the stem.

  • Roasted Brussel Sprouts with Maple Mustard Vinaigrette:  Tossing the warm sprouts with the vinaigrette, feta and dried cranberries make for a great side dish.
Maple Mustard Vinaigrette (add all ingredients to bowl, whisk, add roasted brussels, feta and cranberries, toss)
¼ C. maple syrup
¼ C. apple cider vinegar
2 T. mustard
-Salt & Pepper
¼ C. EVOO

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