I walked on my treadmill and needle pointed today after Church and could not think of anything to write about so I went to the freezer to see what needed to be used up so I could create a recipe for the blog. I found a lovely bag of frozen pearl onions from Trader Joes, a bag of fresh green beans was in the veggie drawer and a pint of cherry tomatoes on the counter. Here it goes
1 lb of pearl onions- I used frozen so I thawed them in the microwave
1-½ lbs. of green beans with the stem end cut off
1-pint cherry tomatoes
1 T. honey
3 T. Balsamic Vinegar- I used a really good one that is thicker than most
Salt and pepper
Preheat the oven to 425 degrees. On a half sheet pan covered with foil and sprayed with Pam put the green beans in a single layer and put in the oven to roast for about 20 mins. or until browned.
On a second sheet pan covered with foil put the thawed pearl onion in a single layer and place in the same oven and cook until they are brown, about 20 mins.
When both are cooked put the cherry tomatoes in a skillet and put on a medium high heat on stove, add the honey and vinegar and cook until the cherry tomatoes just start to burst. Add the green beans and onions and salt and pepper to taste.
I bought some beautiful to look at, yet somewhat hard peaches at the Farmers Market. I left them on the counter to ripen and they did not quite get to that juicy peach stage I wanted. So to help them along I peeled them and sliced them and cooked them a few minutes. I love how this recipe turned out. Almost like having a peach pie, but easier and oh-so-much healthier.
5 peaches peeled and sliced
2 T. Balsamic vinegar
5 packets of Splenda
Breakfast cereal for garish – I used protein plus special K since that is all I ever have.
Put the peaches, vinegar and Splenda in a saucepan and heat on medium heat for five minutes, stirring every so often.
Good served warm or cold.
I put a few peaches in a ramekin and sprinkled a little cereal on top for crunch.