BAKED PARM GREEN BEAN FRIES
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg in a shallow dish with 1 tablespoon water. In another shallow dish, stir together the Parmesan, garlic powder and some salt and pepper. Dip the green beans first in the egg mixture, rolling them to fully coat. Using a fork, gently transfer the green beans to the cheese mixture and roll to evenly coat them on all sides with the cheese.
- Transfer the green beans to the prepared baking sheets, making sure the beans are in a single layer and not touching. Bake until golden brown and crisp-tender, about 10 minutes.
BAKED VEGGIE CUPS
These colorful veggie cups are not only tasty, but they also pack in a surprising amount of nutrition! The addition of mozzarella and Parmesan is the perfect Italian touch. -Cathy Horvath, Surrey, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook and stir the eggplant, onion, red pepper, zucchini and garlic in salad dressing for 3 minutes. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Remove from the heat; stir in tomato and Parmesan cheese., With a 3-in. biscuit cutter, cut 48 circles from tortillas. Cut a slit halfway into each tortilla circle. Shape into a cone; place in a miniature muffin cup. Spoon 4 teaspoons vegetable mixture into each cup. Sprinkle with mozzarella cheese., Bake at 350° for 5-7 minutes or until tortilla cups are crisp and cheese is melted. Serve warm.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 63mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GREEN ONION PANCAKE
This is the first I write a recipe. I made it as detailed as possible so it seems a bit long, enjoy! Serve with soy sauce or sour cream as desired.
Provided by Tsuzuku
Categories Appetizers and Snacks Pastries
Time 1h6m
Yield 10
Number Of Ingredients 7
Steps:
- Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
- Place scallions in a bowl; season with salt and pepper.
- Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
- Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake.
- Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 29.4 g, Cholesterol 12.2 mg, Fat 5.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 51.6 mg, Sugar 0.3 g
GREEN ONION CAKES
These chewy fried Chinese flatbreads are delicious! They are common at fairs and festivals in Edmonton, Alberta, Canada where I lived for 5 years. They are commonly served with fiery hot Chinese chili garlic sauce that you can find at most grocery stores. If you're not into spicy food, you can serve this with plum sauce or sweet and sour dipping sauce instead. Although, these are lengthy instructions, the green onion cakes are pretty easy to make and well worth the effort. If you don't want to cook them all at once, you can freeze the uncooked cakes, then thaw and fry them as needed. If you freeze them, separate each cake with a small piece of wax paper.
Provided by Converting to vegan
Categories Lunch/Snacks
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Add salt to flour in a mixing bowl and mix throughly.
- Add honey to hot water in a separate cup or dish until the honey melts and mixes with the water.
- Slowly add water/honey mixture into the flour while stirring the flour.
- Knead the mixture until smooth (approximately 5 minutes). If it is too dry add a little extra water. If it is too wet, add a little flour.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- After at least an hour remove mixture and roll into a sausage shape and divide into 10 equal portions. You will work with one cake at a time so cover the others so they don't dry up.
- For each portion of dough, roll into a ball between the palms of your hands, then on a floured surface roll the dough out into a thin round pancake.
- Sprinkle the surface of the dough with green onions.
- Roll the pancake into a sausage shape, trapping all the green onions inside the dough.
- Roll the dough again along the length of the sausage to make a coil shape.
- With the coil still standing up on your counter top flatten it with the palm of your hand (if you flatten it with the coil lying flat on your counter, the onion cake will open up while cooking).
- Roll the dough into a circle about 5 inches in diameter and place to the side while you make the rest of the cakes.
- Heat up the oil in a frying pan or skillet at a medium heat and fry each cake, one side at a time, until it is light brown.
- Cut into quarters and serve with chili garlic dipping sauce.
THREE-CUP VEGETABLES
This vegan dish is inspired by three-cup chicken, a deeply savory Taiwanese specialty that can be traced back to the 13th century, to the execution of Wen Tianxiang, a scholar-general of the Song dynasty who resisted Kublai Khan's invasion. The night before Wen's death, a guard is said to have made him the surprisingly pungent chicken dish with the prison's limited resources. It has many variations, but usually calls for braising chicken in rice wine, soy sauce and sesame oil with plenty of ginger, garlic and basil. Here, root vegetables like carrots, parsnips, sweet potatoes and turnips take the place of the chicken, but feel free to also add tofu and quick-cooking vegetables like broccoli or snap peas with the roots. Serve over rice or ramen noodles to soak up sauce.
Provided by Ali Slagle
Categories dinner, easy, for two, lunch, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.
- Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 903 milligrams, Sugar 12 grams, TransFat 0 grams
VEGAN BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: chickpeas, garlic powder, onion powder, baking soda, turmeric, salt, pepper, nutritional yeast, water, almond milk, apple cider vinegar, pepper, onion, broccoli, mushroom
Provided by Merle O'Neal
Categories Breakfast
Yield 24 servings
Number Of Ingredients 15
Steps:
- In a powerful blender, pulse chickpeas until they reach a powder-like state.
- Transfer chickpea flour to a strainer and strain over a large bowl.
- Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
- Preheat oven to 400ºF (200ºC)
- In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 2 minutes.
- Pour the mixture into a cupcake tin and add your toppings of choice
- Bake 15 minutes.
- Allow to cool, but serve warm.
- Enjoy!
PARMESAN-ROASTED GREEN BEANS
This simple recipe for roasted green beans is very tasty and kid-friendly.
Provided by rachelbradley98
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
- Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
- Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 6.4 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 148.8 mg, Sugar 1.3 g
GREEN BEANS ALMONDINE
Make and share this Green Beans Almondine recipe from Food.com.
Provided by Karen From Colorado
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Slice fresh beans French style and cook, covered in a small amount of boiling salted water until crisp-tender.
- (Or cook frozen beans according to package directions).
- Drain.
- Cook almonds in butter over low heat, stirring occasionally, until golden.
- Remove from heat and add juice.
- Pour over beans.
Nutrition Facts : Calories 70.5, Fat 5.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 38.4, Carbohydrate 5.8, Fiber 2.3, Sugar 2.6, Protein 1.9
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