Tag Archives: green beans

Lemon Basil Goat Cheese and Green Bean Pasta

7 Aug

Sometimes you just need a fast and easy dinner and a yummy one at that. This recipe fit the bill! Yum! The original called for roasted asparagus instead of green beans, but I didn’t have any and I’m not that big of a fan so hericot verts from tjs it was! I added in the walnuts for some crunch!


Lemon Basil Goat Cheese and Green Bean Pasta
adapted from laaloosh

1lb pasta
1 lb green beans
5 oz goat cheese
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup fresh basil, finely chopped
3-4 garlic cloves, chopped
1/2-1 cup chopped walnuts, toasted
1 tbsp olive oil
Salt and pepper to taste

Prepare pasta according to package instructions. Preheat oven to 425 degrees.
Sauté green beans until tender crisp.
Drain pasta and reserve 1 cup of pasta water.
Place hot pasta into a large bowl, and add in goat cheese (breaking it up as you put it in), olive oil and lemon zest and lemon juice, along with a tbsp or two of the pasta water. Stir to combine.
Now mix in basil, walnuts, green beans and garlic, and toss to combine. Season with additional salt and pepper. Serve immediately.

Green Beans with Toasted Walnuts and Quinoa

2 Jul

Another quinoa post today. This one was really really good! Yum! Do not forget to add the cheese! Will definitely be making this again!


Green Beans with Toasted Walnuts and Quinoa
adapted from familyfreshcooking

1 cup dry Quinoa(prepare to package directions)
1 pound fresh Green Beans, washed and trim ends
a few pinches of Salt
1/4 cup toasted Walnuts, toasted
1-2 cups cooked chicken
drizzle of Oil
a few ounces crumbled Blue Cheese
Have extra nuts handy for topping each serving.


Prepare your quinoa and fluff with a fork.

Fill a large pot 3/4 full with water. Add a few pinches of salt and bring to a rolling boil. Prepare an ice bath full of water to dunk beans in when they have finished cooking. This will set the color and keep them crisp.
Add the beans to the water and make sure they are fully submerged, add some more warm water if needed. Boil beans over medium high heat for about 2 minutes. They should be bright green and tender enough to be speared with a fork.
Drain beans in a colander and immediately put them into the ice bath. Swish them around in the bath until cool. Remove, and blot with a clean dish towel to remove dampness.

Chop beans into little bite sized pieces. Toss with oil and nuts and some blue cheese. Serve over a bed of quinoa with chicken.Top with each serving with extra nuts and cheese.

Thanksgiving. Only a month late :)

30 Dec

December was super busy with hanukah, Xmas, a two day bat mitzvah, a trip to Kentucky, and all the other stuff that goes on around here!

This is the winning plate from thanksgiving dinner!


Corn bread, mashed potatoes, gravy, turkey, cranberry sauce, broccoli casserole, stuffing, green beans, sweet potatoes and acorn squash.

corn bread – used a few boxes of jif…. Next time I won’t! 🙂

mashed potatoes – we all know how to make those

This was delicious!! I usually just use the recipe on the bag of cranberries, but decided to branch out and I’m glad I did!
cranberry orange walnut relish
adapted from goodlifeeats

3/4 cup orange juice
2 tablespoons water
1/2 cup sugar
4 tablespoons maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoon orange zest
1/4 teaspoon vanilla extract
1/8 teaspoon salt
12 oz fresh cranberries
1/3 cup Golden raisins
2/3 cup Walnut pieces

Combine orange juice, sugar, maple syrup, cinnamon, nutmeg, orange zest, vanilla, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar has dissolved. Stir in the cranberries and golden raisins.
Bring mixture to a boil, reduce heat to a simmer, and cook for 3-5 minutes – or until the cranberries pop. Remove from heat and stir in the walnut pieces. Cover and chill 2 hours before serving with turkey.

This recipe comes from my mother in law – one of the husbands favorites!
broccoli casserole
20oz package frozen chopped broccoli
1 stick butter chopped
1lb velveeta chopped
2 sleeves ritz crackers, crushed
1 stick butter, melted

Preheat oven to 350
Cook broccoli and drain off water.
Add chopped butter and velveeta.
Stir and pour mixture into buttered 9×13 dish
Sprinkle crackers over broccoli mixture
Pour melted butter over crackers
Bake 20-30 minutes

green beans with vinaigrette
2lbs hericots verts (I used frozen from tj’s)
2T evoo
1T cider vinegar
1t Dijon mustard
1t kosher salt
1/4t ground pepper

In a large sauté pan with 1-2 tablespoons evoo, sauté hericots verts.
In a small bowl whisk 2T evoo, vinegar, mustard, salt, and pepper until thickened and combined.
Pour over beans; toss to coat

Last year I strayed from my normal stuffing recipe. While it was good, this one is sooooo much better!
Sausage, Apple and Cranberry Stuffing
adapted from allrecipes

1 box trader joes corn bread stuffing
1 pound jimmy dean sage pork sausage
1 cup chopped onion
3/4 cup chopped celery
5 teaspoons sage
1.5 tbl rosemary
1 sprig thyme
1 apple, cored and chopped
1 cup craisins
1-2 cups turkey stock
4 tablespoons unsalted butter, melted


Preheat oven to 350 degree F (175 degree C).
Place for bread in large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, and dried cranberries. Transfer to 9×13 pan. Drizzle with turkey stock and melted butter, and mix lightly. Bake 40-45 min.

Pork chops with roasted apples

21 Nov

I never buy bone-in pork chops. I hate paying for the weight of the bone since it gets tossed anyway. And I feel like more of the pork goes to waste. I did end up buying some last week as they were on super sale at the grocery store. This recipe I ripped out from cooking light magazine. The original recipe had pearl onions cooked with the apples. This dish came out really. I especially liked the green beans!


Pork Chops with Roasted Apples
adapted from cooking light


2 1/2 teaspoons oil, divided
2 cups Gala apple wedges
1 tablespoon butter, divided
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
1/2 cup fat-free, lower-sodium chicken broth
1/2 teaspoon all-purpose flour
1 teaspoon cider vinegar


1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add apple to pan; cook 2 min. place in oven. Bake at 400° for 10 minutes or until apples are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

Haricots Verts and Mustard Vinaigrette
adapted from cooking light


1lb haricots verts
1 1/2 teaspoons olive oil
1 1/2 teaspoons cider vinegar
1 teaspoon stone-ground mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Cook haricots verts. Combine olive oil, vinegar, mustard, kosher salt, and freshly ground black pepper in a medium bowl. Add beans; toss well to coat.

London broil, garlic roasted potatoes and green beans

13 Sep

It’s always a toss up wether or not my London broil will turn out well. This time it came out well!
I served it with sautéed beans and garlic roasted potatoes (both from the csa)


London broil

1 big London broil
1 cup low sodium soy sauce
1 tsp granulated garlic
1 tsp ground ginger
1 lemon juiced
1/4 cup olive oil
2 scallions chopped

Put all ingredients in a ziplock bag and marinate over night or longer!
Grill 4-5 min per side

garlic roasted potatoes
adapted from Ina garten

2-3 pounds small white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve hot.


26 Nov


i posted my thanksgiving menu & recipes over at townmouseandcountrymouse

dessert recipes will be arriving soon~!

spicy garlic shrimp and green beans

31 May

i asked the husband yesterday if he had any requests for dinner this week – his reply?  lasagna and tacos.  it was close to 90 degrees here today and he’s thinking lasagna????  i didnt have the ingredients for lasagna or tacos – so those were a no go!   we hadn’t had shrimp in awhile so i scoured recipes til i found one that i had all the ingredients for and came up with this one.  its really good and SPICY!  i didnt have fresh green beans so i used frozen.  i dumped the bag onto a hot dry skillet and tossed them til they weren’t frozen anymore and then removed them and used the skillet for the shrimp as the directions say.



3 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 tsp. sugar
3 cloves garlic, minced
2 tbsp. fresh grated ginger
1 tbsp. oil (sesame preferred, vegetable/olive will work)  (i used sesame)
2 tsp. chili sauce
2 tsp. cornstarch, dissolved in 4 tsp. cold water
3/4 pound shrimp
3-4 cups green beans, steamed (i used 1lb bag of frozen)
Sesame seeds (left out)

1- Combine the first 7 ingredients in a bowl, whisk well to combine (soy sauce through chili sauce).
2- Add to a small sauce pan, bring to a boil. Let the sauce simmer for 2 minutes.
3- Stir in the dissolved cornstarch mix. Return to a simmer, cook until thickened (it should coat a spoon).
4- In a large nonstick skillet coated with cooking spray, add the shrimp. Cook until both sides are cooked through. Add the cooked green beans to the skillet, along with the sauce. Stir well to coat. Sprinkle with sesame seeds. Serve with brown rice.