During the cold winter months, I find myself wanting more warm, roasted veggies with dinner. These roasted green beans are fantastic and we unfortunately, never have leftovers because once everyone has been served, if there are any remaining on the plate, people continue to grab and snack until they’re gone :), which I guess is a good thing.
Preheat your oven to 425 degrees. While it’s warming up, rinse your green beans in a strainer and cut off the ends.
Place them in a single layer on a foil-lined cookie sheet (for easy cleanup), drizzle with olive oil, salt and pepper and toss together with spoons or with your hands. Bake for about 15 minutes then pull it out, sprinkle with minced garlic and sliced almonds, toss together with a spatula, spread beans out in a single layer and roast another 3-5 minutes until almonds are lightly toasted and golden.
Place on a serving platter and eat immediately.
You can eat this as a side to all sorts of dishes: Pizza and other Italian foods, with rice or potatoes etc.
Garlic Roasted Green Beans and Almonds
*serves about 4
12 oz raw green beans, ends trimmed
1 1/2 Tbsp olive oil
1/4 tsp sea salt
black pepper to taste
1 tsp minced garlic (2 cloves)
2 Tbsp sliced almonds
Preheat oven to 425 degrees. Cover a large rimmed cookie sheet with tin foil and place trimmed green beans on foil. Drizzle with olive oil, sea salt and black pepper. Mix together with hands and spread out green beans in a single layer. Cook in preheated over about 10-15 minutes(you don’t want them to burn). Remove beans from oven and sprinkle with minced garlic and sliced almonds. Gently toss together with a spatula, spread beans out in a single layer and roast another 3-5 minutes until almonds are lightly toasted and golden.
This is a fun, warm dip that I like to make and share with a group of people because even though it’s made from real foods, the mayo and all the cheese make it more of a special treat, and you definitely don’t want to be eating the whole pan! We like to serve this with tortilla chips, which is another special treat :).
To make this dip, combine all the ingredients into a large mixing bowl and stir together. Spread into a greased 8×8 inch baking dish.
Bake for 30 minutes at 350 degrees. Allow it to cool 5-10 minutes before serving, but serve warm.
Hot Corn Dip
1 c mayo
2 cans diced green chiles
1-2 Tbsp chopped jalapeno
1/2 c chopped red bell pepper
1/2 c parmesan cheese
1 c monterey jack cheese
1 c corn
Preheat oven to 350 degrees. Combine ingredients in a large bowl and mix together. Place in a lightly greased 8×8 inch baking dish and bake for 30 minutes. Allow it to cool 5-10 minutes before scooping a spoonful onto your plate and enjoying with tortilla chips! Leftovers are wonderful reheated and served on the side of other Mexican dishes like these enchiladas.
We’ve gotten about 2 feet of snow here over the past 24 hours and it has been chilly for quite a few weeks now, which means we’ve been eating lots of soups and chili. Last week when I made my usual cornbread recipe, I went to this blog recipe index to look it up and realized I had yet to post it on here! So today, I am going to share our cornbread recipe which is nutritious and delicious. All the ingredients are things you most likely have on hand, except maybe cornmeal…I always have cornmeal on hand because we make homemade pizza every week, but I’m not sure that others do :).
Here’s my only little trick I want to share for this recipe, and the rest is pretty easy and straightforward so just follow what I’ve typed up below: You can either use buttermilk, or you can make buttermilk using whole milk and lemon juice. To do that you measure 1 Tbsp of lemon juice and put it in a measuring dish and then fill it with milk until you reach 1 cup. Let it sit for 5 minutes to allow it to curdle, and you’ve got buttermilk.
1 c whole wheat flour
1/2 tsp salt
1 Tbsp baking powder
1 c cornmeal
1 c buttermilk or unsweetened almond milk (can make own using 1 Tbsp lemon juice or apple cider vinegar and then add milk to it until you reach 1 c; let stand 5 minutes to curdle)
1/4 c butter, softened (or melted coconut oil or applesauce)
1-2 Tbsp honey
Preheat oven to 425 degrees. Stir together flour, salt and powder. Add cornmeal. Add egg, milk, butter and honey. Beat until smooth, about 1 minute. Bake in greased 8 inch square pan for 20-25 minutes. Serve warm with butter (or butter and honey!).