Tag Archives: high-fiber

Parisian Green Beans

Ok I have no clue why these are called “Parisian”. Maybe because they dress up plain old frozen green beans into something fancy? I’ve never been to Paris, maybe this is how they serve them there. It could be because the French were the first ones to put green beans on their menus! No matter what the reason, this recipe is great. It’s different from your normal ho-hum green beans. As you all know I normally double or triple the garlic amounts in recipes but this one already has 3 cloves in it so I think that’s enough. It’s also got bell pepper flakes, which is something you don’t see too often in recipes. (It should be in the spice aisle). Dill weed and walnuts round out this recipe giving it that something extra. It’s a very low-calorie recipe, low carbs, and good fiber! If you have nut allergies, leave out the walnuts. My husband would also insist on putting parmesan cheese on top of these as well. Making it Italian/French! Bon appetit!

INGREDIENTS:

32 ounces frozen green beans, cooked

3 garlic cloves, minced

1 tablespoon extra-virgin olive oil

¼ cup bell pepper flakes

1 tablespoon dill weed

½ teaspoon salt

¼ cup chopped walnuts

DIRECTIONS:

1. Cook beans as directed on the package. Drain any liquid off.

2. Heat a skillet on medium with the olive oil. Add beans to skillet. Add the rest of the ingredients and cook over medium heat for about 5-7 minutes.

Makes 6 cups


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Red Quinoa with Feta & Sundried Tomatoes

Here it is again everyone! QUINOA!!! Woo Hoo!! While in Whole Foods last weekend I wanted to get some more quinoa. Looking in the bulk aisle for it I came across the regular white/beige quinoa. And sitting right next to it was this beautiful red quinoa! Didn’t even know it existed. Then again I didn’t know quinoa existed until a few months ago. I checked the nutritional information and it had almost double the fiber of the regular kind! Sold! I bought a half pound of the stuff,  just in case we didn’t like it. I should have bought more! It is so much tastier than the regular. It had a little crunch to it and a nutty taste as well. I then searched online for a different recipe than I made last time.  I found a great one on the Cooking Books blog. She had gotten it from a cookbook called The Eat-Clean Diet Cookbook by Tosca Reno and adapted it to her taste. I again adapted it to my taste.  It called for cilantro and I left it out (My husband isn’t a fan unless it’s in salsa or guacamole) and vegetable broth. I had chicken broth and used that. The recipe called for 8 sun-dried tomatoes, cut up. I found it needed more. So next time I will add more. I think about ¼ cup will do it. I liked how much feta cheese she said to put in, “as much as you’d like”. Ok, sounds good to me! Sounds good to my husband! I think it was about ½ cup in total, could be more though. I didn’t measure. But one thing I should have done was cut the recipe in half. It made a lot of quinoa for two people. We do have leftovers!

INGREDIENTS:

1 tablespoon olive oil

¼ cup sun-dried tomatoes, chopped

2 minced shallots (you can use a small onion or even a few green onions if you don’t have shallots)

1 large clove garlic, minced

2 cups vegetable broth (or any broth you have), or water

1 cup dried red quinoa

1 teaspoon cayenne pepper (you can adjust to your taste)

1 teaspoon salt

fresh ground black pepper

½ cup (or so) of crumbled low-fat feta cheese (adjust to your taste)

DIRECTIONS:

1. Heat the oil in a large saucepan and add the tomatoes, shallots and garlic. Saute for 3-5 minutes until the shallots are soft.

2. Add the broth/stock and bring to a boil. Add the red quinoa and cayenne pepper. Stir and bring back to a boil. Reduce the heat, cover, and simmer for 30 minutes. Or until all the liquid is fully absorbed. (It took longer than 30 minutes on my stove, so keep an eye on it after 30 minutes)

3. Stir in salt and pepper and feta cheese. Serve hot or cold. Make sure you mix in the feta good so it melts a bit! Yum…

Makes 4-6 servings as a side dish.

Garlic Roasted Garbanzo Beans

First of all I would like to thank CC Recipe for this incredibly delicious snack! She had three different types of roasted garbanzos and I attempted the garlic ones today. OMG! I could sit there and eat the entire batch on my own, no problem! Like she said they reminded me of corn nuts (yes they still sell those) and I had a really bad experience with corn nuts before I moved to Florida. Lost half of a molar! While at the Pindar Harvest Fest on Long Island! (My cousin Linda will vouch that I was less than calm about the incident!) So no more corn nuts. I do think I could have roasted these another 5 minutes but they still came out incredible. I changed the recipe slightly by adding more garlic powder, because I am obsessed love garlic! I also added some garlic salt when I took them out of the oven. I am also salt obsessed. I admit it, I am a Salt Monster. Anyway, they are so good. I am making a double batch next time and they are so good for you too. Oh one other thing I changed was I used soy flour instead of regular flour (my husband is carb obsessed). More fiber this way too so it’s all good. I have a few more recipes from CC Recipe that I am going to try. Awesome stuff!

INGREDIENTS:

1 (15 ounce) can garbanzo beans

salt and pepper

¼ cup soy flour (or regular)

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

DIRECTIONS:

1. Preheat oven to 400ºF.

2. Drain the garbanzo beans and gently pat dry. Let sit on paper towels for 20 minutes or until they are mostly dry. Season lightly with salt and pepper.

3. In a medium bowl whisk together the flour, ½ teaspoon salt, ¼ teaspoon black pepper, and garlic powder. Add garbanzo beans and toss lightly to coat. Shake off any excess flour.

4. Lay garbanzo beans in a single layer on a baking sheet. Drizzle with extra virgin olive oil and bake 25-35 minutes. Check on them and shake the baking sheet every 10 minutes or so. I stirred them up each time. When they are done they will be golden brown and crunchy. (Not break your teeth crunchy though! ) Just keep an eye on them the last 10 minutes or so that they don’t burn.

Enjoy!

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