Tri-Color String Bean Garlic Fries- A Fry Lovers Fantasy

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Again, Mother Nature you are awesome. period. Look at these string beans; I mean up until a few days ago I didn’t even know that string beans came in multiple colors. Did you? I found the organic beans at my local farmers market this weekend and had to have them even though I wasn’t sure how I was going to use them. I thought about it and settled on fries. I am a french fry lover (anything fried really) but lets be honest, one can’t keep her girlish figure in check if she is constantly eating fried potatoes. Insert baked string bean garlic fries! Nom, Nom, Nom!

I decided to play around with food styling a little and use the natural evening light that was coming through my kitchen window to photograph the beans. Kinda cool, eh? (pats self on the back). What do you think?

Benefits of String Beans

What You Need:

2 cups string beans, washed and ends trimmed (green is just fine, but tri-color is better, obviously)!

1 Tbls EVOO

1 tsp garlic powder

2 cloves garlic- one thinly sliced, the other chopped into small pieces

1/2 tsp pink Himalayan sea salt

1/2 tsp freshly grated black pepper

2 Tbls almond meal

Method:

Preheat oven to 425 degrees. Grease a baking sheet and lay the garlic glove that you thinly sliced over it. Mix all remaining ingredients in a bowl except the string beans and almond meal. Stir to mix. Put the almond meal on a plate. Toss beans in the bowl with oil mixture and mix until well coated. Then roll the beans in the almond meal. Transfer to the baking sheet and bake for 10 minuets and then broil for 3-5 minuets until brown and toasty. Then enjoy these garlicy strings of goodness and remember to thank me later!! 😉

xoxo,

SSP

Be sure to click the image below and follow me on instagram! @caracarin

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Pickling Party- Pickled Suga Snap Peas

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I have really rad girl friends who decided we needed to have a pickling party. We all love pickles (No, no one is pregnant, yet!) and thought it would be a beautiful vacation from the normal wine and cheese nights! We all collected every jar we had, popped a few bottles of Champaign and got down in the kitchen. Each of us did our own recipes and I choose to pickle SUGA SNAP PEAS, duh. Other choices were okra, sliced and whole cucumbers and carrots. This was my first time pickling so I made three slight variations of the same recipe adding different ingredients to the brine to see what flavor combinations my taste buds favored.

Recipe: Pickled Suga Snap Peas

What you need:

12 oz suga snap peas (I bought mine at Trader Joe’s)

1 1/2 cups vinegar (I chose White Balsamic)

1 1/2 cups cold water

1 1/4 tbsp pink Himalayan salt

3 cloves garlic sliced

1 tbsp sugar – optional

1 red jalapeno sliced – optional

1 carrot sliced – optional

pickling spices- optional

a sprig to two of fresh dill – optional

Method:

In a sauce pan heat the vinegar with the salt (and sugar if using) until dissolved. I did not use sugar in any of mine, but if you like sweet pickles, go for it. Once the brine has cooled, pack a jar or bowl full of the suga snap peas and garlic and pout the brine over it.

If you want to repeat the recipe and add any of the optional ingredients then repeat and get creative! I did one jar with just the SSP’s and garlic, a second with red jalapeno peppers, carrots and spices and a third with carrots and dill. I have to say that my favorite was the plan a simple recipe.

Pickling recipes suggest leaving it in the refrigerator for 2 weeks before eating but I couldn’t wait that long; they are just too delicious. I was digging in with 24 hours and they were marvelous!

xoxo,

SSP

P.S. I love my friends!

Fiesta Quinoa Salad

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I am fairly new to Quinoa; I’d say we had an introduction within the last two years but I haven’t taken advantage of this supergrain until recently. It dates back three to four thousand years ago having been discovered by the Incas as a suitable seed for human consumption. According to Forbes and WHFoods quinoa is loaded with benefits. My favorite is that it is a complete protein, YES! No need for meat peeps as it contains all 9 essential amino acids. Also on a need to know basis it is grouped in the same family as spinach, swiss chard and beets! Cool!

Benefits of Quinoa:

  • Complete protein
  • High fiber content
  • Contains iron, lysine, magnesium, maganese, Riboflavin (B2)

Recipe for Fiesta Quinoa Salad (Serves 1-2)

What you need:

2 cups quinoa, cooked (follow instructions on label)

1/2 cup mini tomatoes, halved (any variety is fine)

1/2 an avocado, sliced

1 garlic, minced

olive oil

chopped cilantro to taste (I used about 1/2 cup chopped)

green onions to taste (I used about 1/4 cup or 2 springs)

1/4 teaspoon cumin

tortilla strips (optional)

salt and pepper to taste

Method

Heat olive oil over medium heat and saute garlic in pan until fragrant roughly 2-4 minuets. Turn to low heat, stir in the cooked quinoa and cumin and mix well for 2-3 minuets to slightly toast. Removed from heat and put in a mixing bowl with the cilantro, green onions and tomatoes. Mix well. Drizzle with a little olive oil and add salt and pepper to taste. Top with sliced avocado, tortilla strips if using and get ready for a fiesta in your mouth!

This would be a great side dish to grilled veggie tacos or enjoy as a main course! I whipped this up on a sunny california afternoon and enjoyed it with a bottle of Corona. BLISS!

xoxo,

SSP