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.
After traveling and eating in restaurants for two weeks straight it is great to make some down home healthy comfort food. I added a little twist of allspice, which was an idea that came from Russ’ Lebanese driver Sammy.
1 big sweet onion- sliced
1 can stewed tomatoes
1 lb. green beans washed and trimmed
3 garlic cloves minced
½ cup chicken broth
3 dashes of Allspice
Salt and Pepper
In a big pot put the canned tomatoes juice and all and add the onions and garlic and bring to a boil and cook for 3 minutes. Add the chicken both and green beans. Bring to boil and reduce to simmer with a lid on. Cook for about 15 minutes, stirring every few minutes. Add allspice, salt and pepper to taste. This recipe is good hot or cold.
1 lb green beans – stem end cut off and cut in thirds
1 pt. cherry tomatoes – halved
I large fennel bulb – shaved thinly
4 oz. feta cheese – crumbled
1 shallot – minced
2 T. Dijon mustard
4 T. white balsamic vinegar
5 Splenda packets
1 t. olive oil
salt and pepper
Blanch the green beans for 3 mins. and then remove them quickly and put them in a bowl of ice water t stop the cooking. Add the tomatoes and fennel.
Put all the dressing ingredients in a jar and shake up to mix. Pour over the vegetables right before serving. Sprinkle the feta on top.
Don’t put the dressing on too early because it will make the beans an ugly olive green rather than the bright green, but if you have leftovers it will keep fine, just not be as pretty.