Saturday, July 31, 2010

5-Minute Green Beans

Found on whfoods dot com

Green beans are a rich source of vitamin K, C, and A, as well as health-promoting carotenoid phytonutrients such as beta-carotene, lutein and zeaxanthin. And one cup contains only 44 calories— great reasons to enjoy this easy-to-prepare recipe as part of your Healthiest Way of Eating.

 

Prep and Cook Time: 8 minutes
Ingredients:

  • 1 lb green beans
  • 2 tsp fresh lemon juice
  • 2 medium cloves garlic, chopped
  • 3 TBS extra vigin olive oil
  • sea salt and pepper to taste
  • Optional:
  • 3 TBS goat cheese
  • 2 TBS sliced almonds
  • 4-5 drops tamari soy sauce
  • 1 TBS sliced sun dried tomatoes
  • 2 TBS roasted red bell peppers
  • 1 TBS chopped basil

 

Directions:

  1. Chop garlic and let sit for at least 5 minutes to bring out its health promoting properties.
  2. Fill the bottom of a steamer pot with 2 inches of watger.
  3. While steam is building up in steamer, cut ends off green beans.
  4. steam for 5 minutes. A fork should pierce through them easily when they are done.
  5. Transfer to a bowl. For more flavor, toss green beans with the remaiing ingredients while they are sill hot.

Serves 2

Healthy Cooking Tips:

To mellow the flavor of the garlic, add garlic to green beans for the last 2 minutes of steaming.

Wednesday, July 21, 2010

Quick Coq au Vin

From Cooking Light

Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.

Ingredients:
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 6 (4-ounce) skinless, boneless chicken thighs
  • 1 tablespoon olive oil
  • 6 cups quartered cremini mushrooms
  • 2 cups (1/4-inch-thick) slices carrot
  • 1/3 cup (1/4-inch-thick) slices Canadian bacon
  • 1 cup dry red wine
  • 1 cup fat-free, less-sodium chicken broth

 

Preparation:

Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.

Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.

 

I found this on myrecipes dot com