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Greek-Style Green Beans

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Need a quick and simple side dish, but do not want to compromise your nutrient intake? 

Looking for a side dish that provides a nutrient-dense punch with delicious flavor?

Do you have 5-minutes?

If you answered yes, then Greek-Style Green Beans are the perfect side dish for you!!!

Greek-Style Green Beans are extremely versatile. They pair nicely with sandwiches, grilled wraps, or alongside chicken, tuna, or salmon salad. (Pictured below is Greek-Style Green Beans Mediterranean Chicken Salad from Whole Foods on a Bed of Greek-Style Green Beans -- Flavorful Lunch Idea That is Quick on Time and High in Nutrients!!)

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These flavorful beans also provide the crunch that most individuals enjoy about potato chips.

Consider this dish for your next tailgating party. It can be served hot or cold and compliments all grilled meats, burgers, and sliders!

Greek-Style Green Beans:

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Ingredients:

  • 1 package Green Beans in a Steamable Bag
  • 2-3 Handfuls Organic Baby Spinach Leaves
  • ½ Tbsp Extra Virgin Olive Oil (EVOO) or Coconut Oil
  • ½ Red Onion, Diced
  • ¼ cup Crumbled Feta Cheese
  • ½ cup Kalamata Olives (pitted)
  • Garlic Salt to Taste
  • Ground Black Pepper to Taste

Directions:

Microwave green beans according to package directions. Meanwhile, sauté baby spinach and diced red onion in a skillet over medium heat. Once green beans are cooked, add the beans to the spinach and onion mixture. Gentle toss in crumbled feta, garlic salt, pepper and olives. Serve hot or cold.

Recipe Recommendation for Meatless Meal

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If you liked what you saw on NutriFocusRD's Instagram on Monday then get excited... I'm sharing the recipe below!! Thanks Just a Taste for inspiring this delicious and nutritious meal!!! Life is short... Eat Good Food!!!

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ASPARAGUS & GOAT CHEESE TART: Recipe Inspired By: Just a Taste Ingredients 4 Large eggs 1 sheet (1/2 of a 17.3-ounce package) frozen puff pastry dough 2 Tablespoons olive oil 2 teaspoons minced garlic 3/4 pound asparagus spears, ends trimmed and spears cut into 1/2-inch pieces 10oz bag of Organic Frozen Peas Crumbled goat cheese 4-5 Green Onions, Diced

Directions: Allow the eggs and frozen puff pastry to sit at room temperature for 30 minutes.

Preheat the oven to 400ºF and line a baking sheet with parchment paper.

Blanch asparagus and frozen peas to keep a vibrant green color to the vegetables. Place vegetables in boiling water for 1-minute and immediately place in ice water. Dry off vegetables before sautéing.

Once the puff pastry has thawed, use a sharp knife, score a 1/2-inch border around the edges. Transfer the pastry to the baking sheet then prick it several times with a fork. Bake it for about 10 minutes, or until it's lightly golden brown. Remove it from the oven.

Add the olive oil to a large sauté pan set over medium heat. Add the garlic, asparagus and peas to the pan and cook, stirring, for 2 to 3 minutes until the garlic is golden brown. Season the mixture with salt and pepper then transfer it onto the baked puff pastry, spreading it evenly within the edges.

Break the eggs, one at a time, into a small dish then carefully pour each egg onto the tart, spacing them evenly apart. Sprinkle each egg with fresh black pepper then bake the tart for 12 to 14 minutes just until the egg whites are completely cooked and no longer translucent.

Remove the tart from the oven, sprinkle it with the crumbled goat cheese, chopped green onions. Slice and serve the tart immediately.

Recommend serving with organic arugula and sweet potato salad topped with shaved Parmesan and leftover asparagus and pea mixture!

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Recipe Recommendation - Golden Winter Soup!

A couple of weeks ago on a Sunday, the weather was brisk and I was extremely tired from the previous week, so I was in the mood for a warm, comforting meal.  I was in the mood for potato soup, but when I was looking for a new recipe to try, a recipe named “Golden Winter Soup” caught my eye!

Butternut squash has an odd shape, a cream-colored outer shell, and a highly nutritious, pumpkin-like center.  Butternut squash is considered a starchy vegetable because 90% of its total calories are derived from the carbohydrate family.  One serving of butternut squash provides the body with 298% of your daily recommended value of vitamin A, 50% of the daily recommended amount of vitamin C, and 3 grams (11%) of fiber in every serving.  The antioxidant and anti-inflammatory components of butternut squash put it in the spotlight for cancer prevention & treatment.

Butternut squash also provides the body with certain minerals.  One serving contains 14% of daily recommended value of manganese, a mineral that is important in metabolizing proteins and fat.  Other minerals that are present include, potassium, which supports muscle action, and magnesium which plays a role in cell formation.

Let the cooking process began:

After cubing the butternut squash, I peeled and cubed the russet potatoes and melted butter in a large Dutch oven over medium-high heat.

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Once butter was melted I added the butternut squash, russet potatoes, salt, and pepper to the dutch over and sautéed for approximately 3 minutes.

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While the mixture was on the stove, I added 1 chopped leek and sautéed for another minute before stirring in 4 cups vegetable broth.  The recipe calls for chicken broth (which I had also purchased) so to be honest, using vegetable broth was by mistake! I just wasn't paying attention when I pulled the broth out of the cabinet! Once broth was added, it was brought to a boil and simmered for 20 minutes.

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The recipe instructs you to place half of the potato mixture in a blender.  To make the process easier, I removed the soup from the stove, and used my Hand-held Blender.  This drastically reduced the time and effort needed to pull of this soup.

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I submerged the blender in the dutch oven and puréed the soup until it had a smooth consistency.  The consistency is also a place in this recipe that you can make adjustments according to your preferences.  I like my soups to have a little texture to them so I left a few pieces in small chunks.

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And finally, I stir in 1 cup of half-and-half until mixed well. Cover to keep soup warm until served! I served this soup with a slice of Havarti cheese bread for ease, but you could also pair this soup with baked potato, salad, or half of a sandwich or panini!

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This recipe leaves room for you to be creative in how you serve it!   Great for a dinner party because it is easy to make and makes a large portion. Mike and I had a large bowl for a total of 3 meals and I still had to throw some of the soup out! But since we both loved the soup so much, we "filed" it in our favorite column to have again soon!

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Golden Winter Soup

Recipe by: Cooking Light

2 tablespoons butter 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds) 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups sliced leek (about 2 medium) 4 cups fat-free, less-sodium chicken broth 1 cup half-and-half 12 ounces baguette, cut into 16 slices 3/4 cup (3 ounces) shredded Gruyère cheese 3 tablespoons chopped chives Freshly ground black pepper (optional)

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatter). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.