Tag Archives: green beans

Quinoa and Roasted Vegetables

2 Oct

Stand back.  This delicious dish is not only obnoxiously nutritious, it is incredibly versatile.  It can be a meatless main dish, a savory side dish, a cold leftover lunch.  But one thing is for sure…any way it is served, it is bound to be terrific!

I roasted some vegetables that I had on hand.  The roasted vegetables included carrots, grape

Lovely vegetables, cut and ready to roast!

Lovely vegetables, cut and ready to roast!

tomatoes, red and yellow bell peppers, fresh green beans, a zucchini, and a handful of chopped green onions.  I chopped them up and sprinkled them with olive oil, a bit of balsamic vinegar, salt and some freshly ground black pepper.  By the way, in case you haven’t noticed, I love vinegar! I find any excuse to use it!  If you are not a fan, you can leave it off.

While that was in the oven roasting, I cooked some quinoa.  This is a fantastic grain that is wheat and gluten free.  The quick cooking variety is available, and really makes for a fast side dish.  Toss one part

This quinoa is a tri color blend of the heirloom variety.  Cooked in 15 minutes!  Love that!

This quinoa is a tri color blend of the heirloom variety. Cooked in 15 minutes! Love that!

quinoa (start with one cup) and two parts water or broth (2 cups) into a sauce pan over medium high heat.  Bring this to a boil, cover, turn the heat down and let simmer for about 15 minutes…then its ready to go.

When the veggies came out of the oven, I added more fresh ground black pepper,ground on top, added the quinoa, gave it a stir and took it to the table.  The ooohhs and aahhhs as it came to the table spoke volumes!  The mmmm’s that followed the first forkful finished telling the story.  Success.  Try this for a nutrition packed addition to your regular side dish repertoire.  Personalize it for your own taste and enjoy!  Bon appetite!

The final dish!  If you are in a garnishing mood, sprinkle this with feta or goat cheese before serving.

The final dish! If you are in a garnishing mood, sprinkle this with feta or goat cheese before serving.

Dressings just aren’t that hard!

14 Jul

Its time to step up here.  Beautiful summer vegetables are bursting out of gardens and farmers markets.  They can be fixed a million ways.  Vegetables can be steamed, sautéed, roasted, grilled, blanched.  The list goes on, but as the summer steamy weather is also upon us let’s go for something cool and refreshing.  Many veggies can be prepared then chilled, or eaten raw.  When we prepare vegetables that way we can also add a nice dressing.  And they just aren’t that difficult to create.  So let’s get busy!

I have passed along to you my bleu cheese dressing recipe.  Now let’s just focus on a simple vinaigrette.  Vinaigrettes are fabulous on a salad, but also on cold vegetables.  Like cooked fresh green beans?  Try cooking them, cooling them and serving them chilled with a lovely home made vinaigrette.  Once you get the hang of this super easy dressing, develop your own relationship with it, and let it reflect your own personal taste, I promise you will quickly become an enthusiast!  Soon you will be dousing your cucumbers and cold carrots with a light vinaigrette to reflect the season!

First, a word about vinaigrette.  Generally, the base is one part vinegar to 3 parts good olive oil.  You can use a bold vinegar like balsamic, a mild vinegar such as apple cider, or get a little crazy with grapefruit infused vinegar!  But best to start slowly and let your flavors grow and develop as you get the hang of making this.  Also, you can add a little lemon juice to your vinegar. Here we go.

  • 2 T. vinegar
  • 1 t. lemon juice (optional)
  • 6 T. olive oil
  • 1 t. Dijon mustard or dried mustard (optional)
  • salt and pepper
  • a pinch of fresh herbs in season, or dried, such as  parsley, chives, or tarragon.

Put vinegar in a bowl.  Whisk the vinegar with a pinch of salt.  This is the time to add your mustard if you prefer it in your vinaigrette.  Whisk until salt is dissolved.  Add other ingredients and whisk until well incorporated.  Sometimes I make my vinaigrette in a jar with a lid and shake it.  That is all there is to it.  Budget friendly, delicious, simple and easy.  Start making yours today.  Dress your salad or cold vegetables and celebrate the season with this chilled refreshing twist!

And Go!

4 Jun

Its 6:14. P.M.   Time (or past time!) to start dinner.  Well, it is a little late tonight, but I am busy mom that works outside the home in addition to managing my family.  This will have to do.  Whats for dinner?  A wonderful home cooked chicken dinner.  Chicken, mashed potatoes, and green beans.  And ready in a snap.  Here we go.

I cut the red potatoes into quarters, put them in a large sauce pan and covered them with water.  I tossed in a teaspoon of salt, and put the pan on the stove.  I turned the burner to high until they started boiling,  then down to medium heat.  I covered the pot, but left a crack in the lid for the steam to vent.  15 minutes and they would be done.  By the way, potatoes can be “rustic” and don’t always need to be peeled, especially if short on time.  Mashed potatoes are delicious with the skins mixed in.

Next, I took boneless skinless chicken breasts, cut them in half (okay, I call chicken breasts like these  Dolly Parton Chicken…) and sprinkled them with a little salt and pepper.  I sprayed a large skillet with non stick cooking spray and put it on a medium high heat.  I let the pan heat up for a minute and then in went the chicken.  6 pieces in all.  I am feeding myself and my three teenagers.  It is 2.17 pounds of chicken, and I hope it calms the beast of a stomach within my teenagers!

Then I put a time saver move into play,  but a nutritious one and necessary at this point. I opened 2 cans of green beans and poured them into a microwave safe bowl.   I added about 1 tablespoon of butter and a healthy grind of some fresh ground pepper.  I put them into the microwave for 4 minutes.

In the meantime, I drained the red potatoes.  (There is a lot of steam when you do this.  If you kind of put your face over the potatoes, but not too close, when you drain them into the sink. I call this my “busy moms mini facial”. Ha!).   I put them back on the stove with no heat under them.  The residual water needs to evaporate for a minute. Then, I added about 1/4 cup skim milk, about 2 tablespoons of butter, a few tablespoons of fat free sour cream, and some horse radish for a punch of flavor to the potatoes.  I used my hand mixer to smooth them out a bit.  I finished by added some salt and pepper.

When the chicken was done, I oozed a bit of flavorful barbecue  sauce onto the breasts.  The cover went on the pan, I removed them from the heat, and let the flavors take hold.

While the meal was cooking, I called my kids into the kitchen to set the table so it was ready when the food was.   They also put some nice music on.  They helped get the food to the table, and dinner was served.   And the rule in my house?  Whoever cooks dinner is off the hook for dishes!

That’s it.  Dinner is ready to come to the table in less time than driving to the local fast food place.   In a snap my family had a good home cooked meal to share.  We also always enjoy dinner time to catch up about school, new movies, and what friends are up to.   It is a great time to connect as a family.  And it is easy, nutritious, and budget friendly!