Showing posts with label Recipes: Keto. Show all posts
Showing posts with label Recipes: Keto. Show all posts

Jun 16, 2014

Sauteed Green Beans with Bacon and Onion Recipe

Green beans should only be cooked this way. Or, at least that's what my family tells me. In fact, next to my lima beans with bacon recipe, this is my family's favorite veggie recipe. (Are you sensing a bacony trend here?)

These green beans are pretty hard to beat - and they employ my favorite technique for this particular vegetable: Blanching followed by sauteing - a technique that cooks the beans through but still keeps them crisp - not mushy!

Sauteed Green Beans with Bacon and Onion*

1 lb. green beans, washed and trimmed
3 slices of bacon, cut in half
1 small yellow onion, sliced into thin rounds
1/8 - 1/4 teaspoon red pepper flakes (I use 1/4 and while my kids find it a little spicy, they still like it)
Freshly ground pepper

1. Place a skillet over medium heat. Once hot, add the bacon and cook.

Drain on paper towels. Remove the skillet from the stove, but reserve all the pan drippings.

2. Fill a large pot with water and place over medium high heat. When the water comes to a full boil, dump the green beans in it. Blanch for 1 1/2 - 2 minutes. (If the water comes to a boil, drain right away.)
Drain the green beans and run cool tap water over them, or dump them into a large bowl of ice.

3. Place the skillet with the bacon drippings over medium high heat. Once hot, add the onion slices and saute until the onions are tender and golden.
4. Add the green beans. Break the bacon into pieces in the skillet. Add the red pepper flakes and a little salt and pepper. Saute for a few minutes, until the green beans are bright green and te desired doneness.

* This recipe is adapted from one found at One Hundred Dollars a Month.

Aug 12, 2010

Country Vegetable Lasagna

Here's a recipe that's easy to customize. For example, although it's a great meat-less meal, you can easily add ground hamburger. Although I prefer to make this lasagna without pasta, using slices of zucchini in place of noodles, you can use noodles, if you prefer. Also consider adding diced squash, mushrooms, or any other vegetables you happen to have on hand.

Remember, you can make this ahead, too, and place it in the freezer for one of those nights you're too busy or tired to cook.

What You Need:
1 large zucchini

For Sauce:
3 tablespoons olive oil
1 medium green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1 (28-ounce) can cut up tomatoes
1 (12-ounce) can tomato paste
2 bay leaves
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves

For Cheese Mixture:
1/4 cup freshly grated Parmesan cheese
1 (15-ounce) carton ricotta cheese
2 large eggs
1/4 teaspoon pepper

12 ounces Mozzarella Cheese, shredded
1/4 cup freshly grated Parmesan cheese

How to Do It:

Preheat oven to 350 degrees F.

Heat oil in a large skillet; add green pepper, onion, and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender. Add remaining sauce ingredients. Keep cooking, stirring occasionally, until sauce comes to a full boil. Reduce heat and cook, stirring occasionally, half an hour on low heat. Remove bay leaves.

While the sauce is reducing, mix 1/4 cup Parmesan cheese, ricotta cheese, eggs, and pepper in a medium bowl. Refrigerate. Slice zucchini into thin (about 1/4 inch) strips, down the length of the vegetable.

When sauce is done reducing, spread 1 cup sauce on the bottom of a 13 x 9 in. baking pan. Lay zucchini slices all across the top of the sauce, just like you'd do with traditional lasagna noodles. Spread 1/3 of the cheese mixture over the zucchini. Repeat layers. Sprinkle with cheese topping.

Bake for about 30 minutes, or until heated through and bubbly. Allow to stand for about 10 minutes.

Makes about 8 servings.