French Green Beans With Olive Oil, Parmesan, and Cashews

green beans

It’s been a few days since my last recipe post, I’ve been so busy with work, and the baby, but I am back on track with a healthy recipe I hope you’ll love. I was out food shopping yesterday, and normally green beans aren’t on my list, but I thought I would get some to make for a quick side dish, or as I’m having for lunch. Green beans are healthy, and full of vitamins. My mom usually makes them with spaghetti, garlic and olive oil, her Italian style! It’s delish. Anyway, I made mine without pasta, my hubby and I are on the track to get healthier! Typically green beans can be made with almonds as a topping. I added some cashews because I love them, and thought of trying something a little different. This recipe is good for at least 4 people as a side dish.

Ingredients

6 Cups French Green Beans, Fresh or Frozen
1 Tablespoon Olive Oil
1 Clove of Garlic, or more if you like
1 Teaspoon Garlic Powder
2 Tablespoons Parmesan Cheese
1/4 to 1/2 cup Cashews
Salt to taste

Directions

In a large non stick pan, add your olive oil, and garlic. Saute just a minute. Add your green beans, garlic powder, and a dash of salt. Cook until green beans are slightly softened, yet still crisp. Add your Parmesan cheese, and cashews. Taste a green bean, if it needs more salt add it. Serve warm alongside a bed of brown rice, and grilled chicken or fish, for a really healthy meal! Enjoy!

green beans

Sauteed Polenta Cakes With Creamy White Corn

sautéed polenta cakes with creamy white corn

My sauteed polenta cakes topped with creamy white corn is something I put together for a quick side dish.
I bought organic polenta that you slice up which makes this recipe fast and easy. You can prepare your own polenta as well, just follow the package directions. Polenta for me is good alone, but adding a topping like cheesy corn was really good! I never grew up eating polenta, it was something I tried on my own as an adult… and loved it. Whenever I am in a super market, I pick some up!  You can make this recipe as a great little appetizer too! Hopefully you’ll like this recipe if you try it ;o)

Ingredients

  • 6 slices polenta
  • 1 tablespoon olive oil, plus more for sauteing.
  • 2 scallions, chopped
  • 1 tablespoon butter
  • 2 1/2 cups white corn, fresh or frozen. (I used frozen)
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 4 ounces cream cheese
  • 1/2 cup Monterey  Jack Cheese
  • Salt and  pepper to taste

Directions

In a medium saute pan add 1 tablespoon olive oil and 1 tablespoon butter. Add onion, and garlic. Saute until softened. Next add your white corn. Cook on medium low until corn is soft. Add cream cheese, salt, pepper,monterey jack and scallions to pan. Stir until blended and cheese has melted. This recipe serves up to 6.

For the polenta cakes. Slice 6 polenta rounds and saute in a pan with olive oil until cooked through. At least 5-6 minutes. To put it altogether, place your polenta cakes on a plate, top with your creamy white corn.  Top with extra scallions, and cheese.

Simple as that! Enjoy!

sauteed polenta cakes with creamy white corn

Creamy Quinoa Salad

creamy quinoa salad

      Ingredients

  • 1 Small white onion
  • olive oil
  • 1-2 Garlic cloves
  • 3 ounces Neufchatel Cheese
  • 1 Cup Cooked Quinoa
  • 1/2 Cup Black Beans
  • 1/2 Cup Corn Kernels
  • 1 Large Roma Tomato
  • Salt to taste
  • Pepper to taste
  • 1 Teaspoon Chili powder
  • 1/2 Teaspoon Coriander

Directions

First cook your quinoa by following package directions. I used 1/4 cup uncooked quinoa, and boiled 1/2 cup water. Once the water boiled, I added the quinoa and let simmer covered until the quinoa soaked up all the water. The 1/4 quinoa, makes more then 1 cup cooked.  Set aside. Next in a non stick pan, saute your onion and olive oil. Once onions are softened, add minced garlic, and cook another minute. Add tomatoes, black beans, corn kernels, and seasonings. Stir and cook 5 minutes. Add your Neufchatel cheese, and blend well until incorporated. Lastly, add your cooked quinoa to the pan. make sure all ingredients get mixed in. Taste your food, and check for salt or possibly more cheese?  It’s up to you! Serves up to 6 people. Enjoy

Potato Carrot Pancakes

potatocarrotpancakes

Potato Carrot Pancakes! I actually made these for breakfast alongside scrambled eggs, but you can make them as an appetizer or snack too. They are really crispy, and delicious.  These can be made with any type of potato like sweet potatoes, white or Yukon golds. They are easy to prepare and are good when eaten hot, or room temperature. Makes about 10-12 potato pancakes.

        Ingredients

  • 1 large potato
  • 1 medium carrot
  • 1/2 cup white onion
  • 1 egg beaten
  • 1/4 to 1/2 cup flour
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon parmesan cheese
  • oil for frying, canola, or whatever oil you prefer

Directions

In a large bowl grate your potato, onion and carrot. Set aside. In another bowl beat your egg, and add garlic powder, parmesan cheese, salt, pepper. Mix all ingredients except flour.  Start by adding 1/4 cup flour and mix well. Your batter shouldn’t be too wet or too dry. If it seems too wet add a little more flour.

For frying heat canola oil in a large non stick pan. Drop heaping tablespoons of batter into hot oil. You may add a little butter for flavor as well, but it is not needed. Once your potato pancakes are slightly browned, flip them over to cook on other side. Once that side is browned up, place on a paper towel lined dish, and sprinkle with salt while hot. You can eat your potato carrot pancakes with a sour cream or ketchup if you’d like. Enjoy!