I made this dish last night. It's a variation of a recipe I pulled out of a magazine. They were a huge hit, but my 9 year old daughter especially loved them. She scraped the bowl clean:)
1 lb. Fresh green beans
2 tbsp sour cream (I used low fat)
The juice of 1 lemon
Fresh parmesan
Salt and pepper
Steam your green beans until crisp tender. In a bowl, mix together the sour cream and lemon juice. Add the cooked green beans, mix, and salt and pepper to taste. Shave the Parmesan over the top and serve.
Thursday, October 28, 2010
Monday, October 4, 2010
Tomato soup
It's finally soup weather! I made this yummy soup tonight and paired it with "fancy" grilled cheeses. A crowd pleaser.
1/4 cup olive oil
1 medium onion
2 cloves garlic
2 stalks of celery
2 lbs tomatoes
Sugar, salt and pepper
Put your olive oil in a soup pot and heat over medium high. Chop all your veggies and add to pot. Cook until tender, about 20 minutes. Purée until smooth with your immersion blender. If you don't have one, purée in batches in your blender or food processor. Transfer to a bowl and sugar, salt and pepper to your taste.
1/4 cup olive oil
1 medium onion
2 cloves garlic
2 stalks of celery
2 lbs tomatoes
Sugar, salt and pepper
Put your olive oil in a soup pot and heat over medium high. Chop all your veggies and add to pot. Cook until tender, about 20 minutes. Purée until smooth with your immersion blender. If you don't have one, purée in batches in your blender or food processor. Transfer to a bowl and sugar, salt and pepper to your taste.
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