Schlagwort-Archive: Heidi Swanson

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

10 Antworten

I served green beans wrapped in bacon for our holiday menu using frozen Kenia beans. There were a lot of short and/or broken beans left and I used them for

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

They are perfect for the Monthly Featured Ingredient/Dish – Lemons! at I♥CC. I loved the combination of citrus and chives, my three gentlemen didn’t and missed the bacon. In our familiy shredded beans are traditionally served in bechamel with meat balls.

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

Yield: 4 servings

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives Collage

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives is usefull to use up breaked beans.

Ingredients:

  • 350 grams green and/or yellow beans, tops and tails trimmed; I used thawed
  • 2 tablespoons extra virgin olive oil, clarified butter or ghee
  • 2 tablespoons water
  • 1 large lemon, grated zest
  • 1 lime, grated zest
  • 12 grams chives, fresh, chopped, about 4 tbsp.

SOURCE

978-1587612756 *

inspired by:
Super Natural Cooking: Five Delicious Ways
to Incorporate Whole and Natural Foods into
Your Cooking: Five Delicious Ways to
Incorporate Whole and Natural Ingredients *
ISBN 978-1587612756

Instructions

  1. Slice the beans on a diagonal into roughly 0,5 cm pieces. If you are using a food processor, do them a handful at a time. Eitehr way, the result should be tiny, angular zeroes.
  2. Heat the clarified butter in a large pan over medium-high heat. Add the beans and stir until coated with oil, then add the water.
  3. Cover and cook 2 or 3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking.
  4. Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.

total time: 30 minutes
preparation time: 20 minutes
cooking/baking time: 3 minutes

 
 
*=Affiliate-Link to Amazon
 
 
Photo Credit: I ♥ Cooking Clubs
Monthly Featured Ingredient/Dish - Lemons!
 
 
 
For all other great Monthly Featured Ingredient/Dish – Lemons!
recipes visit the I heart cooking clubs site
 
 
 
 
more recipes from Heide Swanson
more recipes and entries in English

Red Currant Skyr Bowl

10 Antworten

Since last year I changed my regular breakfast from bread, buns or rolls – rich in carbohydrates – to high-protein breakfast bowls with fruit. Heidi Swanson offers inspiring ideas for yoghurt breakfast bowls. I prefer quark or skyr. Both are yoghurt-like but the protein content is nearly 2,5 times higher. Lots of protein and less carbohydrates let you feel longer satisfied, this helps me not to gain weight.

I was inspired bei Heidi’s Pomegranate Yogurt Bowl Recipe Instead of pomegranate juice I used red currant juice – our local superfood growing in every garden – and enriched it with puffed amaranth, also high in protein.

Red Currant Skyr Bowl

red currant skyr bowl

Another healthy and tasty breakfast bowl.

Red Currant Skyr Bowl

Yield:1 serving.

red currant skyr bowl

Red Currant Skyr Bowl: Skyr, an Icelandic yogurt-like low-fat dairy product and an excellent source of calcium, red currant juice and puffed amaranth.

Ingredients:

  • a big dollop of skyr *
  • 2 tablespoons red currant juice
  • a drizzle of honey
  • a handful of puffed amaranth *
  • sprinkling of toasted sunflower and pumking seeds

SOURCE

from inspired by:
Heidi Swanson

Instructions

  1. In a shallow bowl swirl the red currant juice and honey into the skyr just a bit, sprinkle with amaranth, and seeds. Decorate with some apple slices, if you like

total time: 5 minutes

 
 
*=Affiliate-Link to Amazon

 
Photo Credit: I ♥ Cooking Clubs
#FOODGOALS!
 
 
 
For all other great #FOODGOALS! recipes visit the I heart cooking clubs site
 
 
 
 

Curly Kale Salad with Toasted Coconut

7 Antworten

There was still curly kale left although I made some spiced chips. I liked the crisp chips and the idea of using them as a base for a grain salad caught my attention. I prepared Heidi Swanson’s

Curly Kale Salad with Toasted Coconut

Curly Kale Salad with Toasted Coconu

This was just the right portion for my lunch, next time I would use less oil. If you make these chips at 350 °F/ 180 °C you have to follow the process very closely. The moment between just right and dry not to say burnt is very short.

Curly Kale Salad with Toasted Coconut

Yield:1 serving as a main dish, 4 servings as salad

Curly Kale Salad with Toasted Coconut Collage

Curly Kale Chips used as a base for a healthy salad.

Ingredients:

  • 80 ml extra-virgin olive oil
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons shoyu, tamari, or soy sauce; I used soy sauce.
  • 100 grams chopped kale, stems trimmed, large ribs removed, washed and dried
  • 85 grams unsweetened large-flake coconut
  • 255 g cooked farro or other whole grain; I used French Wheat *

SOURCE

978-1580082778 *

modified from inspired by:
Super Natural Every Day: Well-Loved Recipes
from My Natural Foods Kitchen *
ISBN: 978-1580082778
also found on Serious Eats

Instructions

  1. Preheat the oven to 350°F / 180°C.
  2. In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
  3. Spread the kale evenly on a baking sheet. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
  4. Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale. Serve warm.

total time: 30 minutes
preparation time: 15 minutes
cooking/baking time: 12 – 18 minutes

 
 
*=Affiliate-Link to Amazon
 
Photo Credit: I ♥ Cooking Clubs
Potluck Heidi Swanson
 
 
 
For all other great Potluck! recipes visit the I heart cooking clubs site
 
 
 

more recipes with curly kale (click)
more recipes in English (click)