Servings: 6-8 You’ll need: 2 cans cut green beans (drained and rinsed) 2 slices Canadian bacon or pre-cooked turkey bacon (cut up into little bits) 2 tsp. onion powder 1 tsp. ground black pepper 3 Tbsp. olive oil or canola/olive oil blend In a medium saucepan add both cans of drained green beans. Next, sprinkle on top of the green beans the cut up bits of Canadian bacon or turkey bacon, then coat with onion powder, black pepper and olive oil. Place pan on stove set to medium heat. Stir veggie mixture thoroughly, until veggies begin to heat up and steam begins to rise. Next, set heat to low and cook for an additional 30 minutes, while stirring every 10 minutes. Enjoy your side with almost any of your favorite meat dish! Karen’s Note: Instead of onion powder you can substitute dehydrated onions or saute onions in 2-3 Tbsp. olive oil first, prior to adding the green beans and bacon bits, etc., and then not add any more oil.
0 Comments
Servings: 8 You’ll need: 1 cup Basmati rice 2 cups fresh cherries, washed, stems removed, pitted and halved 2 tsp. salt Warm water 2 Tbsp. canola oil 1-2 tsp. sugar, Truvia or Splenda (optional) Salt to desired taste In a colander rinse rice twice, then soak in a covered bowl with 1 tsp. salted of at least 2 cups of warm water for 1-4 hours. Drain the water from the rice in a colander. Pour water in a large non-stick pan, until half full and bring to a boil. Add rice and 1 tsp. of salt and continue boiling until rice slightly softens. Pour rice into colander and wash it with slightly warm water. Pour 1 Tbsp. of canola oil into the pan and add rice. Pour another Tbsp. canola oil over rice. Cover the pan and cook over low heat for about twenty minutes. Add the cherries (and optional 1-2 tsp. of sugar) and cook for ten more minutes. If cooking time is increased, a delicious crispy layer of rice will form at the bottom of the pan. Salt to desired taste and serve along with your favorite grilled meat. Karen’s Note: This is not only an international treat, but quite a tasty Cherry Rice side dish to serve alongside any grilled meat, especially with grilled chicken, salmon or turkey. Can also be stored in a sealed casserole dish and reheated, as this Cherry Rice side dish will have just as much nutty and sweet aromatic flavor (if not more so) in the next day or two. Servings: 4 You’ll need: 16 oz. of shredded broccoli and carrot slaw* 1 cup seedless red grapes, rinsed and halved 1/4 cup walnut nuggets (slightly chopped whole walnuts) 2 Tbsp. finely chopped red onion 2 Tbsp. red wine vinegar 1-2 tsp. sugar, Truvia or Splenda (optional) 1 Tbsp. olive oil 1/4 tsp. salt Freshly ground black pepper Toss all ingredients together in a large bowl. Chill 1-2 hours or overnight in a covered bowl and serve. Karen’s Note: I used Green Giant’s Broccoli and Carrot Slaw* mix for this unique slaw recipe. It’s great served with any grilled meat, however marinated or seasoned grilled chicken breasts are highly recommended as the main course served alongside this Broccoli, Carrot and Grape Slaw side dish. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
All
Archives
June 2017
|