Health Food

A blog making it easier to get healthy, food wise. Some I find online, some I find in books, some I make up myself, But nothing is mine unless stated. Now I know my title isn't the most appetizing title but bare with me because my goal is to make it as easy as possible to make healthy eating, easy and delicious.
Oct 16 '11
Sauteed Green Beans and Tomatoes Ingredients 1 large sweet onion 2 tablespoons unsalted butter or non-hydrogenated margarine 2 cups cherry or grape tomatoes 1/4 teaspoon dried basil 1/4 teaspoon dried thyme 1-1/2 pounds green beans, ends trimmed salt and pepper, to taste handful chopped parsley Directions Parboil the beans for about 8-10 minutes (depending on how crunchy you like them, but they should still be a bit firm), drain and rinse in cold water to stop the cooking Heat some oil in a large sauté pan over medium-low heat and cook the onions gently until they’re soft but not browned, about 15-20 minutes.  In the meantime, cook the tomatoes with the butter a pinch of salt, and the basil and thyme for about 15 minutes.  Add the tomatoes and their juices to the onions and continue cooking for another 10 minutes until the juices have partly evaporated and thickened. Add the beans to the onions, season with salt and increase the heat to medium.  Toss regularly for about 10-5 minutes, until everything is warmed through and the juices are thick.  Adjust the seasoning with more salt and pepper if needed.  Serve with a sprinkling of the rest of the parsley over the top. Nutritional Information (serves 6): 88 calories, 4g fat, 10mg cholesterol, 16mg sodium, 12.5g total carbs, 4.8g fiber, 4g sugars, 3g protein

Sauteed Green Beans and Tomatoes

Ingredients

  • 1 large sweet onion
  • 2 tablespoons unsalted butter or non-hydrogenated margarine
  • 2 cups cherry or grape tomatoes
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1-1/2 pounds green beans, ends trimmed
  • salt and pepper, to taste
  • handful chopped parsley

Directions

  1. Parboil the beans for about 8-10 minutes (depending on how crunchy you like them, but they should still be a bit firm), drain and rinse in cold water to stop the cooking
  2. Heat some oil in a large sauté pan over medium-low heat and cook the onions gently until they’re soft but not browned, about 15-20 minutes.  In the meantime, cook the tomatoes with the butter a pinch of salt, and the basil and thyme for about 15 minutes.  Add the tomatoes and their juices to the onions and continue cooking for another 10 minutes until the juices have partly evaporated and thickened.
  3. Add the beans to the onions, season with salt and increase the heat to medium.  Toss regularly for about 10-5 minutes, until everything is warmed through and the juices are thick.  Adjust the seasoning with more salt and pepper if needed.  Serve with a sprinkling of the rest of the parsley over the top.

Nutritional Information (serves 6): 88 calories, 4g fat, 10mg cholesterol, 16mg sodium, 12.5g total carbs, 4.8g fiber, 4g sugars, 3g protein

40 notes Tags: recipes food healthy recipes heathly eating health nutrition green beans tomatoes sides healthy sides healthy lunches healthy dinners

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