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SUZ59330's Photo SUZ59330 SparkPoints: (37,443)
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8/19/08 4:54 P

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My kids new favorite way to eat green beans is to leave them long and steam them just enough to get them cooked, when they are that bright brilliant green, a sprinkle of salt, and a spritz of butter flavored spray. I'm still enjoying trying these posted recipes.

Suzie Sheepsfeet, as named by Pamela (WifeONC)!!


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AZIAS_MOMMY's Photo AZIAS_MOMMY SparkPoints: (20,349)
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8/16/08 6:20 P

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Yes you do! It was SOOOO simple and so yummy! I think I am gonna do some asparagus the same way tonight! :) (Asparagus only takes 7min in the oven though :)

~*~ Tawnia ~*~

The butterfly in my ticker is for my daughter...I am doing this for her!

"Weight GAIN waits for no one...neither should weight LOSS!"


RHALES199's Photo RHALES199 SparkPoints: (27,184)
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8/16/08 9:08 A

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Glad to hear your family liked them AZIZAS_MOMMY! Now I GOTTA try them, as I haven't yet :)!

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AZIAS_MOMMY's Photo AZIAS_MOMMY SparkPoints: (20,349)
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8/15/08 10:36 P

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I tried out the Oven Roasted Green Beans that were posted by RHALES199 and they were a HUGE hit! They were gone in no time and we all could have eaten twice as much, even my 18 month old was stealing them off my plate when she polished off all of hers!

~*~ Tawnia ~*~

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KIERAE's Photo KIERAE SparkPoints: (177,652)
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8/15/08 6:50 P

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Green Bean, Walnut and Feta Salad
(from Southern Living)

1 cup coarsely chopped walnuts
3/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh dill
1 tablespoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds fresh green beans
1 small purple onion (or 1/2 - 1 cup of the smaller inner rings of a red onion), thinly sliced
1 (4-oz) package feta cheese

Toast walnuts by spreading in a shallow baking pan and placing in a 350 degree oven for 5 to 10 minutes. Set aside.

Whisk together olive oil, vinegar, dill, garlic, salt and pepper. Cover and refrigerate until ready to use.

Trim and cut green beans into two inch pieces. Arrange the beans in a steamer basket over boiling water. Cover and steam until crisp tender (approximately 15 minutes.) Drain and rinse thoroughly under cold water. Pat dry.

Toss together beans, walnuts and onions in a serving dish. Crumble the feta cheese over the top. Cover and refrigerate.

One hour before serving, pour prepared dressing over bean mixture. Toss thoroughly just before serving.

Yield: 6 servings.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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8/13/08 11:02 A

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Green Bean and Red Roasted Pepper Salad

2 lbs. fresh green beans, washed, ends trimmed and snapped in half
2 cans black olives, sliced in half lengthwise
1 - 15 oz. jar red roasted peppers, sliced in thin strips

Basil Red Wine Vinaigrette:

1 1/2 cups fresh basil, stems removed
1/2 cup fresh parsley, stems removed
1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup canola oil

Place all vinaigrette ingredients in a blender or food processor and blend until smooth; set aside.
Steam green beans for about 5-7 minutes or until crisp tender. Plunge in ice water to stop cooking; drain and place in large bowl. Add the olives, peppers and vinaigrette; stir to combine. Refrigerate for at least one hour to let all the flavors blend. Serve at room temperature.
Best if made a day ahead.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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JMSTJ5's Photo JMSTJ5 Posts: 29
8/11/08 7:45 P

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So simple this is great!

Place green beans on aluminum foil and VERY lightly coat with olive oil. Add any spice you would like to it. (I am a huge fan of dill, lemon, and almond slivers.) Fold up the foil to make a pouch and steam them on the grill or in the oven until they are at your desired crispness.

Enjoy!

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ANNELILLIAN's Photo ANNELILLIAN Posts: 12
8/11/08 1:15 A

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Here is my green bean recipe.

6 oz. boneless, skinless chicken breast, thinly sliced
1/4 cup Light Asian Toasted Sesame Dressing (Omit if in Phase 1)
6 cups green beans, trimmed
2-3 Cloves Garlic, minced
2 tbsp. Fresh Ginger, minced
2 tsp. Red Pepper Flakes
2 tsp. (to taste) Sirachi (roasted garlic- red pepper puree)
1 tbsp. sesame seeds
2 tsp. oil (preferably sesame)

Minimum of 2 Hours Before. Marinate Chicken Breasts in Light Asian Sesame Dressing.(or Light Soy Sauce for Phase 1)

Heat 1 tsp. oil in large wok. Combine Chicken, Marinade, Red Pepper Flakes, minced Garlic, and 1 tbsp. of fresh Ginger in small bowl. Add to wok. Saute over med-high heat until chicken is cooked through. Remove Chicken from wok and cover.

Add 1 tsp. of oil to wok. Heat over High Heat. Add Green Beans, Sirachi, Sesame Seeds, and remaining tbsp. of minced Ginger. Stirring until green beans are wrinkled about 2-3 minutes.

Add back Chicken. Stir until all is heated through.


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PSARAH41's Photo PSARAH41 Posts: 155
8/10/08 3:50 P

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I cut the tips off of fresh green beans add a little olive oil, some Mrs Dash(Tomato basil), and throw them on the grill. They are yummy!

Always live like there is no tomorrow...

"Twenty years from now you will be more disappointed by the things you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.


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AZIAS_MOMMY's Photo AZIAS_MOMMY SparkPoints: (20,349)
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8/10/08 3:21 P

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My mom did that to ALL veggies! and meats...LOL I didn't know "tender crisp" existed LOL

~*~ Tawnia ~*~

The butterfly in my ticker is for my daughter...I am doing this for her!

"Weight GAIN waits for no one...neither should weight LOSS!"


KIERAE's Photo KIERAE SparkPoints: (177,652)
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8/10/08 12:56 P

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How funny - yeah I remember my mom cooking up fresh ones - ie boiling them to death with a pound of bacon chopped up into the pot. Um yeah - healthy..hahaha. It was interesting to finally have green beans that weren't cooked beyond recognition (and did initially take some getting use to since I was so use to canned).

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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QWATCHING's Photo QWATCHING SparkPoints: (0)
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8/10/08 12:27 P

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WHEN I WAS A KID...MY STEP MOM ONLY DID VEGGIES FROM A CAN. I LOVE GREEN BEANS FROM A CAN. THEN ONE YEAR WE WENT TO VISIT HER MOM IN KY....SHE MADE FRESH GREEN BEANS AND I TOOK A BIG HELPING...YUCK... THEY WERE MUSHY AND HAD A TASTE FROM THE MEAT SHE USED TO SEASON THEM WITH THAT I DIDN'T LIKE AND I DIDN'T WANT TO EAT THEM AND WAS MADE TO FINISH THEM.... I HAVEN'T TOUCHED A GREEN BEAN UNLESS FROM A CAN SINCE.

Debby in N. E. Ohio
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AZIAS_MOMMY's Photo AZIAS_MOMMY SparkPoints: (20,349)
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8/10/08 11:31 A

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My DH told me he hated green beans...until I made them LOL I guess whoever was making them for him before was cooking them until they were limp. Ew.

~*~ Tawnia ~*~

The butterfly in my ticker is for my daughter...I am doing this for her!

"Weight GAIN waits for no one...neither should weight LOSS!"


KIERAE's Photo KIERAE SparkPoints: (177,652)
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8/10/08 11:18 A

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Green beans was one of the only veggies I ate as a kid. I even like the canned ones...lol. My mom use to open a can of the italian green beans, drain it, add a little oregano, chopped garlic, diced onion and vinagrette.

I love buying a huge batch of fresh and do some canning - pickling them.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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RHALES199's Photo RHALES199 SparkPoints: (27,184)
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8/10/08 11:13 A

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wow, these all sound awesome!

here are two that I have. I haven't tried them, though, but I imagine they taste great!

Oven Roasted Green Beans, courtesy Emeril Lagasse, Food Network
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F. Trim the ends of the green beans and add to a large bowl. Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes. Serve alongside the Foil Wrapped Side of Salmon with Lemon and Rosemary.

Green Beans with Toasted Almonds recipe courtesy Cutris Stone, TLCs Take Home Chef, from his Thanksgiving Special serves 8 Posted on TOB June 12, 2008
Ingredients:
2 pounds/900 g green beans, ends trimmed
1 cup/100 g almonds (thinly sliced)
1 stick/113 g butter (use an SB friendly one)
Salt and freshly ground black pepper
Method:
Bring a large pot of water to a boil over a high heat. Add the green beans to the boiling water and cook for approximately 5 minutes or until the green beans are bright green and crisp-tender. Drain the green beans then place them in a large bowl of ice water to cool them quickly. Drain the ice water and pat the green beans dry with paper towels. Preheat the broiler. Place the sliced almonds on a small baking sheet and place under the broiler until they are golden brown and toasted, watching closely and tossing the almonds every 30 seconds to ensure they are evenly toasted.
Melt the butter in a heavy-based, large saut pan over a medium heat. Add the beans to the saut pan and saut for 2 minutes or until they are heated through and coated with the butter. Add the toasted almonds and toss to combine well. Season to taste with salt and pepper. Transfer to a serving dish and serve.

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CHERYLN's Photo CHERYLN Posts: 7,010
8/10/08 10:58 A

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wow, way more recipes than I would have expected for green beens...

Yesterday, I put some in a tin foil wrap for on the grill...spritzed them with I can't believe it's not butter, some minced garlic...and roasted them a bit, nummy.

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8/10/08 1:24 A

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Roasted Red Pepper and Green Bean Salad
—————————————-
1/2 cup chopped fresh cilantro
1/2 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1 pound fresh green beans, trimmed
4 cups sliced mushrooms, roasted
2 roasted red bell peppers, cut into 3-inch strips

To roast red bell peppers, brush with a little oil and place under a broiler, rotating every few minutes, until blackened on all sides. Place in a paper bag and close; the steam coming off the peppers will make the skins easily removable. To roast the mushrooms, place in a shallow dish and cook in a 350 degree oven until they give up their juices.
Combine first 6 ingredients in a large bowl. Stir well; set aside.
Steam beans, covered, 3 minutes or until tender. Drain and rinse under cold water; drain well. Add beans and remaining ingredients to bowl; toss gently to coat. Cover and marinate in refrigerator up to 24 hours. Serve with a slotted spoon.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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8/10/08 1:22 A

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Green Bean Salad with Greek Olives and Feta Cheese

1 lb. fresh green beans ( about 4-5 cups beans)
1 red onion or sweet white onion, cut in half crosswise, then into slivers the same size as the beans
1/2 cup or more pitted Kalamata Olives, cut in half (or use any type of black olives that you like)
6-8 oz. crumbled low fat feta cheese

Dressing Choice #1 - with Red Wine Vinaigrette:
3/4 cup purchased red wine vinaigrette or balsamic vinaigrette (use dressing with less than 3 grams sugar per serving for South Beach Dieters)
1 T. Dijon mustard
1 tsp. dried thyme
1 tsp. dried oregano
fresh ground black pepper to taste

Dressing Choice #2 - with Roasted Tomato-Basil Dressing:
3/4 cup slow roasted tomatoes (or use 1 can Muir Glen Fire Roasted Organic Tomatoes, very well drained (save the liquid and use to replace water in the dressing)
1/4 cup frozen basil puree (or use generous 1/4 cup finely chopped fresh basil
1/4 cup white balsamic vinegar or white wine vinegar
2-3 T water (or tomato liquid if using canned tomatoes)
1 tsp. minced garlic
1 tsp. Spike Seasoning (if you don't have Spike I would use some other type of season salt)

Trim both ends of beans. (For the thin beans, I trim them by loosely holding a handful of beans while standing them upright on the cutting board to line up ends of beans.) Then cut beans into pieces about 2 inches long. Steam beans until barely tender-crisp, about 5 minutes, then quickly drain beans and plunge into cold water with ice cubes to stop cooking. Remove quickly from ice water and let beans drain very well in a colander.

While beans are draining, make dressing. For red wine vinegar dressing, just whisk ingredients together in a small bowl. For roasted tomato-basil dressing, combine tomatoes, basil puree, vinegar, 2 T water, garlic, and Spike seasoning in food processor. Puree until ingredients are well combined, then taste to see if you want to add another tablespoon of water. Remove mixture to a small bowl and use whisk to mix olive oil into dressing.

Cut onions into strips slightly smaller than beans and cut olives in half. Combine beans, olives, and onions in plastic or glass container with a lid, pour dressing over and stir a few times so all vegetables are well covered. Chill several hours to allow flavors to blend. Just before serving sprinkle feta cheese over salad.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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KIERAE's Photo KIERAE SparkPoints: (177,652)
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8/10/08 12:39 A

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Several green bean recipes!

aveggieventuresrecipebox.blogspot.co
m/
2005/03/lettersghi-alphabet-of-vegetR>ables.html#green_beans


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
8/10/08 12:03 A

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Here's my recipe for "Dad's Pan Fried Green Beans" that I submitted to Allrecipes.com two years ago:

allrecipes.com/Recipe/Dads-Pan-Fried
-G
reen-Beans/Detail.aspx


The ingredients are:
1 pound fresh green beans, trimmed
3 tablespoons light soy sauce
1 tablespoon balsamic vinegar
1 teaspoon white sugar (substitute)
2 tablespoons sesame oil
2 teaspoons minced garlic

...Pam

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8/10/08 12:03 A

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Green Beans with Cilantro and Garlic
Recipe by Dragon

Serves: 6 to 8

2 lbs tender green beans, washed and trimmed
2 large garlic cloves, minced
2/3 cups cilantro, chopped
6 tablespoons olive oil
juice of half a lemon
3 tablespoons cider vinegar
salt
pepper

Cook the beans in boiling salted water until tender-crisp. While the beans are cooking, place the garlic and cilantro in a large heat-proof bowl. As soon as beans are done, drain well and dump on top of the garlic and cilantro. Let stand for 10 minutes to slightly cook the garlic and wilt the cilantro. Add olive oil and toss. Let the beans cool to room temperature.

Add vinegar and squeeze lemon juice over the beans. Toss and, add salt and pepper to taste.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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MIZMARPLE Posts: 105
8/10/08 12:03 A

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My favorite way to prepare green beans is very simple. Buy, bring home, wash, eat raw. I think they taste better raw than cooked.

In a pinch, (or if we're having them for dinner) I'll steam them in the microwave, but I'm one of those people who don't like anything on my veggies except more veggies.

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AZIAS_MOMMY's Photo AZIAS_MOMMY SparkPoints: (20,349)
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8/9/08 10:32 P

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You read my mind Kierae!!! I always buy the microwave steam green beans but they were out so I just bought a bag of regular fresh ones...and realized I have NO idea how to cook them!!!

Here are a couple of recipes I use:

Greek Style Green Beans

INGREDIENTS

* 2 cups fresh green beans (2-inch pieces)
* 1/2 small sweet onion, cut into thin wedges
* 1 tablespoon olive oil
* 1 small tomato, cut into eighths
* 1/2 teaspoon dried oregano
* 1/4 teaspoon salt
* Dash pepper

DIRECTIONS

1. Place the beans in a saucepan and cover with water; bring to a boil. Cook for 3-4 minutes or until crisp-tender; drain.
2. In a small skillet, saute onion in oil for 3 minutes. Add the beans; saute for 5 minutes or until tender. Reduce heat. Add the tomato, oregano, salt and pepper; cool 1 minutes longer or until heated through.

--------------------------------
Green Bean and Mushroom Medley

INGREDIENTS

* 1/2 pound fresh green beans, cut into 1-inch lengths
* 2 carrots, cut into thick strips
* 1/4 cup butter
* 1 onion, sliced
* 1/2 pound fresh mushrooms, sliced
* 1 teaspoon salt
* 1/2 teaspoon seasoned salt
* 1/4 teaspoon garlic salt
* 1/4 teaspoon white pepper

DIRECTIONS

1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

--------------
My Favourite Green Beans

INGREDIENTS

* 1 bag microwave steam green beans (1/2 lb)
* 1/2 small sweet onion, cut into thin wedges
* 1 tablespoon olive oil
* 1 small tomato, cut into eighths
* 1/2 teaspoon dried oregano
* 1/4 teaspoon salt
* Dash pepper
* 3 slices bacon (or turkey bacon)
* garlic butter (optional)

DIRECTIONS

1. Place the beans in a microwave and steam according to package directions.
2. Slice bacon into small peices. In a small skillet cook bacon. Remove bacon from pan. Drain bacon grease but do not clean the pan. Add olive oil and saute onion in oil for 3 minutes. Add the beans. Reduce heat. Add the tomato, oregano, salt and pepper; add bacon back to pan. Cook 1 minutes longer or until heated through. Top w/ garic butter if desired.


Edited by: AZIAS_MOMMY at: 8/9/2008 (22:32)
~*~ Tawnia ~*~

The butterfly in my ticker is for my daughter...I am doing this for her!

"Weight GAIN waits for no one...neither should weight LOSS!"


KIERAE's Photo KIERAE SparkPoints: (177,652)
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8/9/08 9:53 P

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Fennel Green Beans

Try this creative combination of fennel and green beans for a quick and tasty side dish.
Prep and Cook Time: 12 minutes

Ingredients:

* 3 cups thin green beans, ends removed and cut into 1-2 inch lengths
* ½ cup sliced fennel bulb
* ½ medium onion sliced
* 1 fresh tomato, seeds and excess pulp removed and chopped
* 2 TBS fresh lemon juice
* 1 TBS extra virgin olive oil
* salt and cracked black pepper to taste


Directions:

1. Slice onion and let sit for 5-10 minutes to bring out its health-promoting properties.
2. Bring water to a boil in a steamer with a tight fitting lid.
3. Cut ends off beans and slice fennel and onion.
4. Steam beans and onion together for about 3 minutes, and add fennel. Steam for another 2 minutes. Drain well and pat with paper towel so any excess water does not dilute taste.
5. Toss with rest of ingredients.

Serves 2

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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Marinated Bean Salad

This is a great dish that you can keep in your refrigerator for 3-4 days and its flavor gets better each day!
Prep and Cook Time: 25 minutes

Ingredients:

* 2 cups fresh green beans cut into 1-inch lengths
* 1 15 oz can lima beans, drained and rinsed
* 1 15oz can kidney beans, drained and rinsed
* 2 TBS minced onion
* 3 medium cloves garlic, pressed
* 1 large ripe fresh tomato, chopped
* 2 TBS chopped fresh basil
* 1 TBS chopped fresh oregano
* 1 TBS chopped fresh parsley
* 3 TBS fresh lemon juice
* 2-3 TBS extra virgin olive oil
* salt and cracked black pepper to taste


Directions:

1. Mince onion and press garlic and let sit for 5 minutes to bring out its health-promoting benefits.
2. Fill the bottom of a steamer with 2 inches of water.
3. While steam is building up in steamer cut green beans.
4. Steam for 5 minutes. A fork should pierce them easily when they are done.
5. Drain and rinse canned beans. Let beans sit in colander for another couple of minutes to drain excess water.
6. Mix all ingredients together. If you have the time, let it marinate for at least 15 minutes. It can keep in the refrigerator for a few days. Keep on hand for a quick meal. Serves 4

Healthy Cooking Tips:

This salad is even better if it has at least a couple hours to marinate. Make sure the beans are well drained or your salad will taste flat and weak. Also, be sure to use fresh herbs for the best flavor.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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8/9/08 9:51 P

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Sesame and Portobello Green Beans

For this dish I cook my green beans just al dente ( 4-5 minutes in boiling water). In a separate pan I saute pre-sliced baby portobello mushrooms in butter to which I add a bit of sesame oil. When I'm ready to serve I toss the green beans and mushrooms together, add a sprinkling of toasted sesame seeds, salt and pepper to taste. This is a flavor packed dish that everyone enjoys.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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8/9/08 9:50 P

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Oven Roasted Green Beans - Recipe updated March 2008

Pre-heat your oven to 450°F

1 pound green beans, stem ends snapped off

1 tablespoon olive oil

Table salt and ground black pepper

Adjust the oven rack to the middle position. Line baking sheet with aluminum foil. Spread beans on baking sheet. Drizzle with oil and use hands to toss green beans to coat the evenly with the oil. Sprinkle with 1/2 teaspoon salt, toss to coat. Distribute in one even layer. Roast 10 minutes.

Remove baking sheet and redistributed beans. Put back in oven and continue baking 10-12 minutes until the beans are dark golden brown in spots and have started to shrivel.

Adjust seasonings with salt and pepper.

Per Cooks Illustrated: Wrinkles aren't always a sign of overzealous cooking. For roasted green beans shriveled exteriors indicate a successful transformation from bland and stringy to tender and flavorful.

Enjoy!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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8/9/08 9:49 P

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Italian Green Beans
Fagiolini Di Sant' Anna (St. Anna Beans)

3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
2 lbs. green beans (Chinese long beans if you can get them)
10 oz. plum tomatoes, peeled and chopped
Salt, pepper

In a large skillet over low heat warm the olive oil. Add the garlic and fry gently until translucent, about 3 minutes. (don't let the garlic burn. If it does, start over, burned garlic will ruin any dish) Add the green beans and tomatoes. Add salt and pepper to taste. Lower the heat and cook approximately 15 minutes, until the beans are tender.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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8/9/08 9:48 P

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Greek Green Beans

INGREDIENTS

* 3/4 cup olive oil
* 2 cups chopped onions
* 1 clove garlic, minced
* 2 pounds fresh green beans, rinsed and trimmed
* 3 large tomatoes, diced
* 2 teaspoons sugar (Sugar sub)
* 1 pinch salt to taste

DIRECTIONS

1. Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
2. Mix the green beans, tomatoes, sugar sub, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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8/9/08 9:47 P

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Green Beans with Shallots

French string beans are the slender ones you are most likely to find in specialty markets, but you can also make this with regular string beans. This recipe can be prepared almost entirely in advance. After the string beans are blanched, all you have to do is sauté the shallots in butter and toss the beans in the pan until they're warm.

INGREDIENTS

1 pound French string beans (haricots verts), ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoons good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

DIRECTIONS

Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only.
Drain the beans immediately and immerse them in a bowl of ice water.
Heat the butter and oil in a very large sauté pan and sauté the shallots on medium heat for 5 to 10 minutes until lightly browned. Toss them occasionally.
Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well.
Heat only until the beans are hot.

Note: The above 1 1/2 minutes of suggested cooking time is for actual French string beans. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender. I would also suggest drying the beans on paper towels to make sure they're as dry as possible before adding them to the shallots.

Serves 6.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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Green Bean Salad, Provençal
(Salade de haricots verts, Provençal)

1 1/2 pounds tender young green beans
1 large or 2 small very tender fennel bulbs, washed and trimmed
4 small ripe tomatoes, peeled and seeded
Handful of fresh chervil (1/2 teaspoon dried)
6 ounces small Mediterranean type black olives - pitted
12 -18 anchovy fillets packed in oil
3 medium sized eggs, hard boiled and quartered
1 1/2 tablespoons fresh basil (if dried, less)

Slice the beans into halves lengthwise. Cook them in boiling salted water until they are tender but still a little firm. Drain. Refresh under cold running water. Drain. Thinly slice the fennel and quarter the tomatoes. Add these to the beans, chervil and olives in a bowl. Drain the anchovy fillets and wipe them on a paper towel. Sprinkle over the salad. Add the hard boiled eggs over the salad. Sprinkle the basil over the salad. Refrigerate 2-3 hours. Top with Garlic-basil vinaigrette. Serve.

Garlic-basil vinaigrette

3 large cloves garlic, peeled
6-8 fresh basil leaves, washed and patted dry
1/4 cup extra virgin olive oil
3 tablespoons wine vinegar
Salt and freshly ground black pepper to taste

Smash the garlic with a heavy knife, and then smash it with the basil. Add the olive oil very slowly to make a fine paste. Add the vinegar and season with salt and pepper.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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Green Bean Salad

Cut the ends off of one pound of green beans and then cut them into 2 inch lengths. Drop them into boiling water and cook them uncovered for 10-15 minutes. Drain the beans and then plunge into ice water to stop the cooking.

While the green beans are cooking combine:

3 tablespoons of red wine vinegar
3 tablespoons of light olive oil
1/2 cup low sodium chicken stock
2 teaspoons salt/black pepper to taste

Whisk the above ingredients together then add:

1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped flat leaf parlsey
1/4 teaspoon dry summer savory.

Spread the green beans out on a paper towel to thoroughly dry. Place the green beans in a bowl, pour dressing over them, toss and enjoy!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/9/08 9:45 P

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Green Beans in Sour Cream & Tomato Sauce


1 lb. green beans, trimmed and halved crosswise (about 3 cups)
4 tbsp. butter
1 large onion, halved lengthwise and thinly sliced
1 medium-sized green pepper, seeded, deribbed and chopped
2 large tomatoes, peeled, seeded and chopped
2 tbsp. finely chopped fresh basil
3/4 cup ff sour cream
salt
freshly ground black pepper

Drop the beans into lightly salted boiling water. Boil, uncovered for about 10 minutes, or until tender and still somewhat firm to the bite. Drain beans and set aside.

In a heavy skillet, melt the butter over moderate heat. Add the onion and green pepper and cook until soft, but not browned, stirring frequently. Add the tomatoes and basil and cook for 2 minutes, stirring often. Add the beans, mix well and lower the heat and simmer for 2 minutes. Beat the sour cream with salt and pepper (to taste) and stir it into the vegetables gently, but thoroughly. Taste for seasoning.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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8/9/08 9:44 P

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Fried Green Beans

2 tablespoons olive oil
1 tablespoon butter
2 cups fresh green beans, trimmed and cut to preferred length (we like 'em long)
2 tablespoons lemon juice
1 pinch garlic salt
Salt & pepper to taste
1 teaspoon lemon zest

Heat the olive oil/fat and butter in a skillet over medium heat. Add green beans, lemon juice and garlic salt. Cook until the beans are tender but still a bit crunchy, approximately 10 minutes. Remove from heat. Salt & pepper to taste. Add lemon zest over top.

-------------------------------

Deep Fried Green Beans

1 pound fresh green beans, trimmed and cut to preferred length
1 cup low fat buttermilk
2 cups ww flour
1 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon garlic powder
Oil for deep frying

Wash and trim green beans. Pat dry. Mix the flour, salt, pepper and garlic powder in bowl. Dip the green beans in buttermilk and then roll in the flour mixture. Deep fry until golden brown. Drain on paper towels.

---------------------------

Classic Green Beans Almondine

1 1/2 lbs. green beans
4 oz. almonds
2 tbsp. butter
Salt and pepper

Saute almonds in butter until lightly browned; do not burn. Steam the green beans. Toss with almonds and season with salt and pepper before serving.

-----------------------------------

Green Beans Almondine (with a hit of lemon)

1 lb. green beans
2 tbsp. butter
2 tbsp. slivered almonds
1 tsp. lemon juice

Cut beans French style and boil until tender. Combine butter and almonds over low heat until golden. Remove from heat and add lemon juice. Pour over drained beans.

**We'd suggest adding a bit of lemon zest. Don't forget salt and pepper to taste.

--------------------------

Green Beans Almondine (with an Asian flair)

2 lbs. fresh green beans
2-4 cloves garlic
5-10 almonds, sliced
2 tbsp. olive oil
Tamari or soy sauce to taste

Wash green beans. Cut off ends. Slice or cut the way you prefer. Steam until just done. Saute garlic in olive oil. Add almonds. Toss green beans in this mixture to coat. Add tamari or soy sauce to taste and serve.

**Soy vs tamari: Soy is best for everyday cooking such as stir frying or seasoning vegetables, as it harmonizes and enhances without overpowering. Tamari, with its stronger flavor, is traditionally used to season longer cooking food such as soups, stews, and baked dishes.

----------------------------

Green Beans Almondine (with mushrooms)

1 lb. fresh or frozen green beans
1/2 lb. sliced mushrooms
4 tbsp. butter
1/2 tsp. seasoned salt
1/4 c. slivered almonds

Prepare beans for cooking. Simmer in small amount of water for 10 minutes. In skillet, saute mushrooms in butter until brown. Add salt and almonds. Add beans to skillet. Toss well, simmer 4 minutes. Correct seasoning to taste.

**The secret to having mushrooms "brown" is not adding salt while cooking them. When you add salt the mushrooms give off water and don't brown, so hold off on adding salt until you finish the dish.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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8/9/08 9:37 P

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Green Beans are the Veggie of the Week!

While green beans are typically referred to as string beans, many varieties no longer actually feature the fibrous 'string' that runs down the length of the earlier varieties. Green beans are also commonly known as snap beans. Haricots verts are French green beans that are very thin and very tender.

Green beans are in the same family as shell beans, such as pinto beans, black beans and kidney beans. Yet unlike their cousins, green beans' entire bean, pod and seed, can be eaten.

Green beans, while quite low in calories (just 43 calories in a whole cup), are loaded with nutrients. Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamine, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

Tips for Preparing Green Beans:

Just prior to using the green beans, wash them under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife.

How do you cook with them???
LET US KNOW!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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 current weight: 146.0 
 
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