Tag Archives: vegetables

Parmesan Green Beans

Things have been more than a little hectic here. My husband switched jobs and I have been adjusting to life with him on the road. We are settling into a bit of a routine now, so hopefully I will be back to posting regularly.

I figured since I’ve been gone for a while I owed you guys a remarkable recipe. This side dish is simple and tasty. And, it’s good for you too. When we go out to eat, if they’re on the menu, we almost always order fried green beans as an appetizer. My enjoyment of the crunchy delicacy is always overshadowed by my brain reminding me how expensive they are and how I could do it better. So, I did.

First, set up an reading station. I used coconut flour to keep these grain-free, but you could use all purpose flour no problem. Then egg whisked with a little milk. Then, grated Parmesan cheese seasoned with a little garlic powder, onion powder and paprika.

I used frozen green beans (I recently bought 28 POUNDS through my Bountiful Baskets co-op, so I’ve got plenty in the freezer), but this would work just as well (if not better) with fresh. Toss your green beans in the coconut flour, then dip in the egg. Let the extra egg drop off and roll them in the grated Parmesan. Then, place in a single layer on a baking sheet. Repeat until you run out of green beans or a breading element. Bake at 350* for 10-12 minutes or until golden brown. You may want to flip them after the first 5 minutes. I didn’t and the bottoms got very browned, so that’s up to you.

Recipe:

2 cups fresh or frozen green beans, ends and strings removed

1/4 cup coconut flour

1 egg

2 Tablespoons milk

1/2 cup grated Parmesan cheese

1/8 teaspoon each garlic powder, onion powder, paprika

Preheat oven to 350*.

Place coconut flour in a shallow dish. In a separate shallow dish, beat the egg and milk until well combined. In a third dish,  stir together Parmesan cheese and spices. Working with a few green beans at a time, coat with coconut flour. Shake off excess and dip into egg. Let excess drain and roll in cheese mixture. Place in a single layer on a baking sheet. Bake at 350* for 10-12 minutes or until golden brown. Flip once during cooking if desired.

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Egg Roll Tostadas

I do not like egg rolls.  When we have Chinese out, my husband orders 6.  My daughter eats two and my husband eats the rest.  All that slimy cabbage and barely any meat.  I do like the crispy part of the wrapper though.  In fact, I’ve been known to peel the crispy wrapper off and eat it – leaving behind any soft wrapper and all the filling.  So, when I was scanning Pinterest for new dinner ideas the other day, I saw a pin for egg roll bowls.  I’ll be honest, I didn’t even click on the pin.  I saw the title and thought, “I can do this.  And, I can do it in a way I like that is as healthy as it is delicious!”  And thus, this recipe was born.  There’s another budget tip here.  I got broccoli in my Bountiful Baskets basket last time.  So many people toss the stems, but I just can’t see doing that.  I know when I buy it from the store, I pay per pound for those stems.  Instead, I use those pieces in soups or slaws or, now, in these delicious tostadas.  Wanna cut back on the carbs even more, serve it up in a bowl with one or two wrappers on the side (or just eat the filling alone, it is THAT good).

This recipe does take quite a bit of prep time.  If you’re crunched for time, you could buy broccoli slaw and shredded carrots at your local grocery, or you could run this all through the grater (the texture will be different though).  I started by julienning equal parts carrots, bell pepper and broccoli stems and shredding twice as much cabbage. Aren’t they beautiful!

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After your veggies are prepped, cook your meat, drain it and set it to the side.  I used ground beef, but pork or even turkey would be just as delicious.  Then, in the same pan you cooked your meat in, heat 2 Tablespoons oil.  Add onion, garlic, ginger and red chile flake to the hot oil and sauté just until onion is soft.  Add carrot, bell pepper and broccoli to the pan and sauté for 4-5 minutes, or until it just starts to get a little tender.  Add your cabbage and stir for 2-3 minutes.  Then, add the meat  and soy sauce and heat through.  Season with salt and pepper to taste.

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Fry up some round won ton wrappers and serve a generous spoonful of filling on top.  These are garnished with julienned cucumber.

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Recipe:

1 cup julienned bell pepper

1 cup julienned carrot

1 cup julienned broccoli stems

2 cups shredded cabbage

1 pound ground beef (or pork or turkey)

2 Tablespoons oil

1/2 medium onion, diced

2 cloves garlic, minced

1″ ginger, diced

pinch red chile flake

2 Tablespoons soy sauce

Fried round won ton wrappers

In a large skillet, brown ground beef.  Drain and set aside.

In the same skillet, heat oil over high heat.  Add onion, garlic, ginger and chile flake.  Sauté until the onion is translucent.  Add bell pepper, carrot and broccoli.  Sauté 4-5 minutes, until vegetables just start to get tender.  Add cabbage and sauté 2-3 minutes more.  Stir in meat and soy sauce until heated through.  Season with salt and pepper if necessary.  Serve on crispy won ton skins.