Tuesday, July 25, 2006

Very yummy green beans



Garlic-Mustard Green Beans
Better Homes and Gardens New Dieter's Cookbook Copyright 2003

1 pound fresh green beans, trimmed or 16-ounce package frozen whole or cut green beans
2 slices bacon
1/2 cup thinly sliced onion (1 small)
2 cloves garlic, minced
2 teaspoons brown mustard
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon freshly ground black pepper I used the pepper
1/8 teaspoon salt

1. In a large covered saucepan, cook green beans in a small amount of boiling water for 10 to 15 minutes or until tender-crisp. (Cook frozen green beans according to package directions.) Drain beans; rinse with cold water and set aside.
2. Meanwhile, in skillet cook bacon until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels, crumble and set aside. Cook onion and garlic in drippings over medium heat 3 minutes or until tender. Stir in mustard, seasoning, and salt. Cook about 30 seconds more. Toss beans with onion mixture; heat through. Sprinkle with crumbled bacon.

Serves 6. Per serving: 65 cal, 4 g fat, 4 mg chol, 212 mg sodium, 7 g carbs, 3 g fiber, 2 g carbs
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In an effort to avoid later regret, I'm trying to work more fresh veggies into our menus. I just don't feel as if I'm getting enough out of this summer's produce. Before you know it, it will all be gone and I'll be kicking myself. Well, that won't happen if I keep making recipes like this.

I'm not a huge fan of fresh green beans, due to the prep work. I hate trimming beans. One at a time or trying to line up several beans to trim at once, it doesn't matter - I find it tedious. But even though this recipe took a little bit of effort, it was worth it. The smokiness of the bacon and the spice from the mustard really kicked these green beans up a notch. They were even better left over, after the flavors melded together a bit more. I think that the onion mixture would even be great on it's own over bratwurst.

So hubby went to his asthma doctor yesterday and came home with the news that his blood pressure is high so hubby said that he wants to start eating healthier. Last time he went there his blood pressure was ridiculously high and hubby came home all panicked, actually doing cardio (he worked in a gym at the time but he's a former powerlifter who never touched the cardio equipment) but after visiting his GP and hearing that his blood pressure was fine, everything went back to normal so we'll see how long this current panic lasts. I've already started cooking healthier which is what makes this really funny - he was sitting there eating these green beans, brown rice and (oil-free, skinless) marinated grilled chicken and he's telling me he needs to start eating healthier. Yeah, I'll get right on that.

Question of the Day: What fresh veggies have you eaten in the past 24 hours?

6 comments:

Claire said...

Let's see...yellow squash, zucchini, tomatoes, spinach (not really fresh, I guess), and (I'll throw in fruit) peaches and blueberries.

Anonymous said...

I'm usually big on fresh veggies, but somehow I haven't had any the last 24 hrs. Well, there was the squash, onion and bell pepper in the turkey meat loaf. I guess that counts. There are turnips waiting in the frig to be cooked, as well as salad fixins'.

Jan

ThursdayNext said...

green beans!
and some salad greens as well!

Annie said...

I am a huge veggie fan. In the last 24 hours I had:

-Fresh green beans, zucchini, broccoli and cauliflower all in a frittata.
-Eggplant in a calzone.
-Tomato, lettuce, raw shredded carrots on a sandwich

And for the first time ever-avocado. And I loved it. Oh yeah and olives if they count.

The Cookbook Junkie said...

I'm glad to see we're all getting our veggies in. Even you, Jan - veggies in meatloaf count too.

Wanda said...

Hm....The carrots, tomatoes, onions and celery that I put in the stew I made for dinner last night, and then the bell peppers that were on the pizza I got for lunch, if those count.

I have squash in the fridge too, waiting to be made into a squash casserole, hopefully.