White Bean Crostini

White Bean Crostini

With the holiday season upon us, there are so many delicious dishes being served and eaten, but how healthy is all the wonderful food we are consuming? I thought I would share an easy to make, tasty and healthy white bean crostini appetizer I found on Pinterest. It originated from the House Beautiful website, but it only had a description, so I had to doing some experimenting. Fortunately, it wasn’t too hard to figure out with just 6 ingredients and that included the bread! It’s the kind of dish, where you can easily make adjustments to suit your tastes. It’s a classic Italian appetizer with olive oil, garlic, rosemary and white beans! Just perfect for the holiday parties!

White Bean Crostini

Ingredients:

  • 1 can (15 ounce) organic white beans, rinsed and drained
  • 1 tablespoon organic extra-virgin olive oil
  • 1 garlic clove, minced
  • ½ teaspoon + extra chopped fresh rosemary
  • Sea salt
  • 1 baguette, sliced ⅜-inch thick

Directions:

  1. Preheat oven to 350 degrees. Place baguette slices on a baking sheet and toast until lightly brown, about 5 minutes. Remove from oven and set aside.
  2. In a small saucepan, heat olive oil over medium heat. Add garlic and rosemary and cook until fragrant. Add the white beans and mash well. Finally, add salt to taste. Mix well.
  3. Spoon the bean mixture on the toasted baguette slices.  Sprinkle with rosemary. Serve immediately.

White Bean Crostini

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Organic Garlicky Broccolini

Garlicky Broccolini

Broccolini is a cross between regular broccoli and Chinese kale, so it is a very nutritious vegetable. I have seen it many times at Trader Joe’s, but I have always been a little hesitant to buy it. When I came across the “Garlicky Broccolini” recipe in America’s Test Kitchen, Cooking Fresh, 2015, I decided to buy it! For me, steaming my vegetables, then quickly sautéing is a foolproof method for cooking vegetables and that’s exactly what I did. This healthy and easy vegetable side has my favorite flavors of garlic and Parmesan cheese with the extra “kick” of the red pepper flakes!

Garlicky Broccolini

Ingredients:

  • 1 pound organic broccolini
  • 1 to 2 tablespoons organic extra-virgin olive oil
  • ⅛ teaspoon red pepper flakes
  • Sea salt
  • Freshly grated Parmesan cheese

Directions:

  1. Trim the broccolini by cutting off 1-inch of the ends. If the stalks are thicker than a ½-inch, split the stalk bottoms in half about 2-inches from the ends. This will help the broccolini cook more evenly and the tips won’t get over done.
  2. Steam the broccolini, until they are bright green and stalks are tender crisp. Place the steamed vegetable in a plate.
  3. Using a large nonstick frying pan, heat the oil over medium heat. Add red pepper flakes and garlic. When the garlic becomes fragrant, about 30 seconds, add the broccolini and toss. Add salt to taste. Transfer to serving dish and sprinkle with Parmesan cheese. Serves 4.

Garlicky Broccolini

Summer Squash with Garlic and Cumin

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We just got back from a very enjoyable trip, visiting family in Newport Beach and San Diego! Rich and I really loved consuming our family’s cooking, but it’s time to get back to healthy, but tasty eating! I found his delicious summer squash recipe in Against All Grain by Danielle Walker, Victory Belt Publishing, 2014. It’s made with summertime favorites, zucchini and yellow squash. The preparation is made easy by using the mandolin to slice the vegetables. Then the squash is sautéed with healthy olive oil and seasoned with garlic and cumin! It can’t get any simpler or healthier than that!

Summer Squash with Garlic and Cumin

Ingredients:

  • 2 medium organic zucchini, thinly sliced
  • 2 medium yellow squash, thinly sliced
  • 2 garlic cloves, minced
  • 2 tables organic extra-virgin olive oil
  • 1 teaspoon organic ground cumin
  • Sea salt
  • Freshly ground pepper
  • Cilantro for garnish, optional

Directions:

  1. Using a large nonstick frying pan, heat 1 tablespoon olive oil over medium heat. Sauté garlic, until slightly golden. Add the squash. Stir in ½ teaspoon cumin. Season with salt and pepper to taste. Cook for about 5 minutes, stirring occasionally.  Transfer to a dish.
  2. Repeat, using the remaining ingredients. Return first batch of vegetable back to pan. Cook for another 2 minutes. Combine ingredients well and transfer to serving dish. 6 servings.

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Organic Green Beans with Garlic and Lemon

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This is a simple and delicious green bean recipe with a “garlicky-lemony” flavor! It is a great vegetable side dish for meat, chicken or fish. People who are vegetarians or on gluten-free diets can enjoy this green bean dish as well!

Ingredients:

  • 1 pound organic green beans, ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons organic butter
  • 1 garlic clove, minced
  • 2 teaspoons lemon zest
  • Sea salt

Directions:

  1. Steam green beans until bright green and slightly crispy. Remove from heat and set aside.
  2. In a large nonstick frying pan, heat olive oil and butter over low-medium heat. Add garlic and stir frequently for about a minute, being careful not to let it brown,
  3. Add green beans and sauté for about 2 minutes. Add salt. Take off heat.
  4. Place beans in a serving dish and sprinkle lemon zest. Serves 4.

Organic Green Beans with Garlic and Red Pepper Flakes

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This is a very tasty way to eat fresh green beans! You may want to adjust the “heat” from the red pepper flakes, using a little more and a little less depending on your taste. I got my inspiration from Patrick and Gina Neely’s “Green Beans with Lemon and Garlic,” Food Network. I modified their recipe, using less fat and red pepper flakes!

Ingredients:

  • 1 pound organic green beans
  • 1 1/2 teaspoon organic extra-virgin olive oil
  • 1 tablespoon organic butter
  • 1 garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon lemon zest
  • Sea salt
  • Freshly ground pepper

Directions:

  1. In a large pot, blanch the green beans in boiling water for about three minutes, until beans are bright green and slightly crispy. Remove from heat and drain hot water and rinse with cold water to stop the cooking process. Drain again.
  2. Over medium heat in a large nonstick frying pan, heat oil and butter. Add garlic and red pepper flakes and saute for about 30 seconds. Add the beans and continue to saute for about 2 minutes. Be careful not to cook too long, as the garlic will brown very quickly. Remove from heat and add lemon zest. Salt and pepper to taste. Serves 4.

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/green-beans-with-lemon-and-garlic-recipe.html

Roasted Red Potatoes

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This recipe is easy to do, because you don’t have to boil or peel the potatoes! Red potatoes are a good source of Vitamins C and B6. However, they are high in carbohydrates and diabetics need to be careful of the amount they eat.

  • 2 lbs. organic red potatoes
  • 4 cloves garlic, minced
  • 3 tablespoons grated Parmigiano Reggiano
  • 2 tablespoons organic extra virgin olive oil
  • 1/2 teaspoon sea salt
  • Freshly ground pepper
  • 3 tablespoons chopped parsley

Scrub the potatoes well. Depending upon the size of the potatoes, cut them into 6 and 8 piece wedges (like apple wedges). In a large bowl, mix the potatoes thoroughly with the olive oil. Add garlic, salt and freshly ground pepper. Preheat oven to 400 degrees. On a jelly roll pan lined with foil, place the potatoes skin side down, so that the flesh of the potato is facing up.

Roast the potatoes for about 35 minutes. They should have a nice brown appearance. Take them out of the oven and sprinkle with the grated Parmigiano Reggiano. Put them back into oven for another 10 minutes. Take the potatoes out of the oven again, sprinkle them with the parsley and roast for another 5 minutes. Taste and add more salt and pepper, if needed. Serves 8.