You don’t see a lot of veggie recipes here at EE and I vow (along with eating better and being kinder and gentler) to posting a few more healthy side options for 2017.
1 1/2 lbs. fresh green beans
1 T. extra virgin olive oil
8 oz. sliced fresh mushrooms
2 cloves garlic, minced
salt and pepper
Steam green beans until just tender.
While beans are steaming, heat olive oil in a large saute pan or skillet. Add mushrooms and saute until just starting to wilt. Add garlic and saute 1 minute more.
Add beans to mushroom and garlic mixture and toss. Season with salt and pepper.
Garlic Cauliflower with Sesame Seeds
from Garlic Cauliflower (Diabetic Gourmet)
1 large head of cauliflower
1 T. virgin olive oil
2 large cloves garlic, minced
1 T. sesame seeds, toasted
dash of paprika
fresh ground pepper, to taste
In a large kettle, bring 2 quarts of water to a boil. Trim cauliflower and break into flowerets. Drop into boiling water and cook about 2 minutes.
Drain cauliflower in a colander.
In a large, non-stick skillet, heat oil and toast garlic (about 1 minute). Add cauliflower and sesame seeds and saute for 1 minute more.
Dust with paprika and pepper before serving.
Red Wine Maple Glazed Carrots
slightly adapted from The Gourmet Cookbook
1 T. olive oil
12 oz. organic “rainbow” (or tri-colored) carrots
2 T. dried shallots
1/4 t. salt
1/2 t. chili powder
black pepper, to taste
1/3 c. red wine
1/8 c. maple syrup
1 t. dill weed
In a medium saute pan, heat olive oil. Add carrots and dried shallots and stir. Saute over medium heat briefly. Season with salt, chili powder and pepper. Add wine and maple syrup. Stir.
Cover and simmer on low for 20 minutes.
Remove from heat and toss with dill weed. Serve.
Again, this meal and visit was one of the highlights of the holidays for me.
I also made some low-sugar muffins and no-sugar cake that I will post soon to round out this holiday meal.
Stay tuned for some other healthy dishes as The Hubs and I are trying to eat better and lose a bit of weight the first three months of 2017.