In the end, I chose something green. Literally green.
Since I wanted this blog to be about eating green and healthy ... with lots of recipes that accomplish both goals (green and healthy) in easy, tasty ways ... well, a literally green recipe seemed like a good way to begin.
Crispy Green Beans and Shallots
When I was a kid, red wine vinegar was "fancy" vinegar, and apple cider or white vinegar were the "everyday vinegars." Nowadays, red wine vinegar is the B*st*rd child of the vinegar world, compared to King Balsamic. With this recipe, I disagree.
1 pound of organic green beans
2-3 organic shallots
1 tablespoon organic olive oil
1 teaspoon red wine vinegar
a few pitted cure black olives
red pepper flakes
1) Prep the food: Wash the green beans and cut off the ends. Chop the shallots. Dice the black olives.
2) Bring a covered pot of water to boil. When boiling, drop in green beans and place cover slightly on--to trap in heat energy, but not overboil. You will probably be able to turn down the heat and still keep the beans boiling.
3) Boil 4 minutes and drain.
4) In a large and deep pan, bring the olive oil to a medium heat. Add the shallots. Stir occasionally until translucent and a little brown on the edges.
5) Add the red pepper flakes (how many depends on how much fire you can tolerate in your mouth!). Stir so that they are heated into the oil, flavoring the oil.
6) Throw in the green beans and black olives.
7) When done, add the vinegar.
You got the organic oil. Check!
You got the veggie goodness. Low in calories. High in fiber and nutrients. Check!
You have minimized the sodium; dicing a lil' bit of olives spreads their flavor throughout so you don't have to use a lot and you don't have to use any extra salt. Check!
You minimized the energy used by covering the pot. Check!
And you got the tons of flavor from the shallots, olives, pepper, and vinegar.
Meaner, leaner, greaner!
* Get the green beans at a local green market. Buying locally means the beans are fresher and, as a result, will probably still contain more of their nutrients. Also, buying locally means you're lowering your carbon footprint.
* Call me crazy, but I don't think our fats should contain pesticides. Sometimes it's too expensive to buy everything organic, but not oils! Our brain and nerve cells are covered in a lipid, myelin sheath (FAT). I don't want pesticides going to my nerve cells!
* This makes a great meal with some brown rice. Most brown rice offers you some protein, but some varieties offer you lots of protein. So, check the packages for the different types of brown rice in your grocery store to find the type with the highest protein levels. Or, toss in some toasted walnuts or sesame seeds. A meal with no meat ... good for your heart and good for the Earth.
* Use a teaspoon of lemon juice from an organic lemon instead of the vinegar if it's easier or cheaper for you.
Check out the nutritional facts about green beans:
http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2341/2
Coming Soon!
This weekend, I'm in the mood to make homemade rhubarb pie with fresh rhubarb from the Food Coop or possibly homemade pesto, spinach, goat cheese pizza (more green!).
Here are more pictures from the process.
2) Bring a covered pot of water to boil. When boiling, drop in green beans and place cover slightly on--to trap in heat energy, but not overboil. You will probably be able to turn down the heat and still keep the beans boiling.
3) Boil 4 minutes and drain.
4) In a large and deep pan, bring the olive oil to a medium heat. Add the shallots. Stir occasionally until translucent and a little brown on the edges.
5) Add the red pepper flakes (how many depends on how much fire you can tolerate in your mouth!). Stir so that they are heated into the oil, flavoring the oil.
6) Throw in the green beans and black olives.
7) When done, add the vinegar.
You got the organic oil. Check!
You got the veggie goodness. Low in calories. High in fiber and nutrients. Check!
You have minimized the sodium; dicing a lil' bit of olives spreads their flavor throughout so you don't have to use a lot and you don't have to use any extra salt. Check!
You minimized the energy used by covering the pot. Check!
And you got the tons of flavor from the shallots, olives, pepper, and vinegar.
Meaner, leaner, greaner!
* Get the green beans at a local green market. Buying locally means the beans are fresher and, as a result, will probably still contain more of their nutrients. Also, buying locally means you're lowering your carbon footprint.
* Call me crazy, but I don't think our fats should contain pesticides. Sometimes it's too expensive to buy everything organic, but not oils! Our brain and nerve cells are covered in a lipid, myelin sheath (FAT). I don't want pesticides going to my nerve cells!
* This makes a great meal with some brown rice. Most brown rice offers you some protein, but some varieties offer you lots of protein. So, check the packages for the different types of brown rice in your grocery store to find the type with the highest protein levels. Or, toss in some toasted walnuts or sesame seeds. A meal with no meat ... good for your heart and good for the Earth.
* Use a teaspoon of lemon juice from an organic lemon instead of the vinegar if it's easier or cheaper for you.
Check out the nutritional facts about green beans:
http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2341/2
Coming Soon!
This weekend, I'm in the mood to make homemade rhubarb pie with fresh rhubarb from the Food Coop or possibly homemade pesto, spinach, goat cheese pizza (more green!).
Here are more pictures from the process.
4/22/10
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