I’m really trying to get back to blogging regularly again. Not only do I miss it, I cook everyday, and a lot of the time it’s a random concoction of real food and ingredients that’s pretty damn tasty! Therefore, I feel the obligation to share since 99% of the time said concoction is super easy. Eating healthy doesn’t need to be difficult or lack flavor.
Water Chestnuts – like them? I love them. Something about that crispy crunch and that they maintain it after being cooked. I also know several people who hate them. Seems to be a love/hate thing. This recipe was inspired by green beans in the fridge and water chestnuts in the pantry (and maybe a recent trip to my favorite gluten free Chinese food restaurant here in San Diego), and rocked!
Sesame Green Beans with Water Chestnuts
- Green beans
- 1 can water chestnuts, whole
- Sesame oil
- Chili garlic sauce
- Garlic salt
Place green beans and water chestnuts on baking sheet (I line mine with foil – easy cleaning), add a light drizzle of sesame oil over vegetables, sprinkle with garlic salt and spoonfuls of chili garlic sauce – I was generous for the spice factor. Toss to coat, and roast at 400 degrees until done to your liking. It doesn’t take long at high heat, but I prefer my green beans a little more charred. I took out and tossed in the middle just to stir things up.
Great spicy sesame flavor, and I had the leftovers for dinner last night! Would make a great side dish, but I bet it’d be good as a cold salad too with maybe a fresh drizzle of sesame oil.
I can’t waste food, and if something does get by me, I feel horrible. I especially can’t let anything I grow go to waste. The last time Seth and I re-staked the garden, there were quite a few green Roma/Grape casualties. I decided I would go ahead and pick them up, while I was picking the ripe ones, too.
Last night I fried them. OH EM GEE. Now, I want to go pick large green tomatoes and make a friggin fried green tomato stack.
Breading Free Fried Green Tomatoes
- Green tomatoes (cherry, grape, small roma)
- Reserved bacon fat
- Sea salt
- Black Pepper
- Garlic powder
Heat a couple TBSP of reserved bacon fat in a skillet until liquid, and add halved green tomatoes. Season with spices, let sizzle for 10 minutes or so. Eat. Try not to inhale. You could substitute for coconut oil if you don’t want the bacon fat. Best thing about green tomatoes is they don’t get mushy or soupy.
I completely ran out of fresh vegetables toward the end of last week, so this quick dish was inspired by what I did have, a can of artichoke hearts! I love artichoke hearts, but rarely eat them as I’m not a fan of anything canned, and I can’t seem to find ANY that don’t have some sort of nitrate or preservative (if you have found them, please let me know!!).
Coconut sautéed Artichoke Hearts
I simply dropped a dollop of coconut oil in the sauté pan, then took each artichoke heart into my hand and squeezed it over the sink to eliminate the excess water, then dropped in the pan. I really think they’re best mashed up in your hand like this, as they don’t have to remain intact to taste good and then your sauté doesn’t get too watery. I let mine get a little toasty or caramelized, and they are SO GOOD! Last, I seasoned with kosher salt/pepp.
This would be a very easy and different side dish to any meal, and they really take on the texture and look of scrambled eggs.