RED WINE VINEGAR AND GARLIC GREEN BEANS

My friend, Kelly, makes these green beans the best!

I got the recipe from her.  Before that, green beans were relegated in my house to a green bean casserole.  I like flavor and green beans never seemed to have any....until this recipe!

I literally could eat these yummy little beans all by themselves....cold on a salad....or hot with a meal.  For some reason, this sounds like the beginning of a Dr. Suess book to me!  Okay, anyway, my daughter is just as obsessed with these as I am.  I am sitting here thinking that a couple of shakes of red pepper flakes would take this up a notch.  Why have I not thought of that before?  Next time!

Super easy to make and super flavorful....enjoy!

RED WINE VINEGAR AND GARLIC GREEN BEANS

2 lbs. fresh whole Green Beans

5 cloves Garlic, minced

Little less than 1/2 cup Red Wine Vinegar (You might want to start with a 1/4 cup and then add more     to your liking and taste)

Little less than 1/2 cup (I use less because its my preference) Olive Oil (I use a good, extra virgin like Bertolli) 

Salt to taste.

Bring salted water to boil.

Add beans and cook for 5-6 minutes.  I like my green beans al dente.  I don't like them too soft or to crunchy, just somewhere in the middle.

Drain and submerge in cold, ice water to stop the cooking process.  Or stop the cooking just a little early and then skip this step. 

If you have chosen to submerge in cold water, then drain and place in a large, glass bowl.  Mince the garlic and add to the beans.  Shake vinegar over beans. Toss.  Drizzle oil over beans and add salt to your liking and toss again.

When you are ready to serve, reheat in microwave for approximately one minute. 

Stir to coat beans.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

BRAISED KALE WITH BACON AND ONIONS

I didn't grown up eating Kale.  In fact, I only knew of kale as those pretty little decorative plants that you grew in a flower bed.  However, over the past few years, and maybe because of the popularity of Food Network, I hear of kale more and more.  It actually could be because of the health benefits of kale too, that so many people are choosing to add kale to their diet.

Last night was the first time I had ever cooked kale by itself...not in soup or as an added ingredient in dishes.  I must say I was pleasantly surprised at the flavor, the color, and the texture when cooked.  My husband and I both thought it reminded us of collard greens both in the way it looked and also in the flavor. I like most of my vegetables to be a little crunchy....not mushy.  I don't want them to just dissolve in my mouth.  When cooking kale, it reminded me of spinach because it shrinks as you cook it.  So, you may start out with what looks like a lot of leaves but they wilt quickly.

This dish was simple and I have added it to my favorite veggie list! I think it would really be good to add a little kick like crushed red pepper to the dish, but my 18 month old grandson was eating with us so that was a big NO-NO.  A little chow-chow or some pepper relish would be good added to it, as well....at least I think so!

This recipe came out of a Lodge Cast Iron cookbook.  I absolutely love cast iron but I only have one good skillet which is what I used for this dish.  Now that I think about it, this skillet came from my mother-in-law, Joy. You know, I think today I am going to change that and order some pieces.  I like to watch The Pioneer Woman and she has an entire collection.  Oh wow, boy have I diverted from what I was talking about.  Annnnnyway.....if you have a cast iron skillet, use it for this recipe.  If not, just use any skillet.  I don't really like non-stick pans.  I have one but I only use it for cooking eggs or pancakes. I just don't think they get things browned-up as well.  But if that is what you have...by all means use it....it will definitely work!

The good thing about this dish is that it will go with just about anything....especially cornbread!  It doesn't get much more Southern than that!

BRAISED KALE WITH BACON AND ONIONS

1 (16 ounce) bag of chopped Kale

5 slices of extra-thick-cut Bacon, chopped into small pieces

1 medium Onion, split lengthwise and thinly sliced

1 can of Chicken Broth, (I use Campbells)

Kosher or Fine Sea Salt and Freshly ground Black Pepper

Cook the bacon in a 10 inch cast iron skillet or dutch oven over medium-high heat, stirring frequently, until browned and fat is rendered, about 5-10 minutes.

Add the onion, reduce the heat to medium, and cook, stirring occasionally, until golden, about 5 minutes.

Raise the heat to medium-high, and add about 1/4 cup of chicken broth and and handful of kale and toss until wilted. 

Continue adding chicken broth, a little at a time, to keep a good steam going, and add more kale.  Stir constantly and allowing each addition to wilt before adding more.

When all of the kale has been added and has been wilted down, add salt and pepper to taste.

It should be tender but still retain its lovely green color.

Serve immediately.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

HERBED QUINOA

 

I am really disappointed that I do not have a more appetizing photo to go with this post because One...this is hands-down my new favorite side dish, Two...it is healthy and it tastes amazing....and Three...it looks so much better than this in real life (said in a whiny voice).  I have got to work harder on my food photography skills!

It is for times like these that I wish you could reach through the computer and take a big bite.  The quinoa is cooked but the rest of the ingredients, like the lemon juice and basil, are added fresh.  I seriously love this warm but I equally love it cold, as well. 

 

If you are like me, I did not grow up eating quinoa...I had never heard of it until recently.  In fact, I had to look up what quinoa was...grain...seed...pasta?  I had no idea! First of all, quinoa is pronounced KEEN-WAH.  It is a grain and it is gluten-free.  It is also a good source of protein, iron and fiber.  It is super-easy and fast to cook.  Doesn't it sound like the perfect, healthy food?  These things drew me in and made me want to try it and hope that I would like it.  I so need more healthy items in my diet.

 

Well...success!  I am absolutely in love with this dish (have I said that before?) but, I am not sure that I would love all quinoa dishes.  Quinoa has a distinct flavor, which I feel like this recipe kind of masks.  But I am giving it the benefit of the doubt...so far, so good!  Oh, and I need to give credit to Giada's new cookbook from which I got this recipe from...."Giada's Feel Good Food"!  It is more than just a cookbook, although it IS filled with great recipes, it also has a ton of beneficial health and nutrition tips.

Okay, enough jibber-jabber...here is the recipe!  Hope you try it and like it...let me know : )


HERBED QUINOA

2 cups Chicken Broth (I use Campbell's)
1-1/2 cups Quinoa
1/4 cup Extra Virgin Olive Oil
2 teaspoons grated Lemon Zest
1/4 cup fresh Lemon Juice
3/4 cup chopped fresh Basil
1/4 cup chopped fresh flat-leaf Parsley leaves
1 tablespoon chopped fresh Thyme
1/2 teaspoon Kosher Salt
1/4 teaspoon freshly ground Black Pepper


In a medium saucepan, bring the chicken broth and quinoa to a boil over medium-high heat.  Reduce the heat so that the broth simmers, cover the pan, and cook until all the liquid is absorbed 12 to 15 minutes (it may take longer...just eye it).  Transfer the quinoa to a large bowl.

In the meantime, whisk together the olive oil, lemon zest, lemon juice, basil, parsley, thyme, salt and pepper in a small bowl.

Pour the dressing over the quinoa and toss until all of the ingredients are coated.

NOTE: Giada's recipe calls for 2 (4 ounce) cans of boneless, skinless salmon, drained and flaked tossed with the quinoa and dressing.

ENJOY!

PRINTABLE RECIPE HERE