July 18, 2011 at 9:13 pm (Vegetables)

Time to table: 15 minutes

Serves 4

1 pound green beans, washed, tips snapped
1 tablespoon olive oil
3 cloves garlic, peeled, smashed flat with side of a knife, then roughly chopped
A little salt
1/4 cup water stirred with 1/4 teaspoon sugar
Salt & pepper

  • Heat the skillet on MEDIUM HIGH and oil until shimmery.
  • Add garlic, sprinkle with salt. Cook 30 seconds or til lightly golden, stirring.
  • Add the beans, turn a few times to coat well with the oil.
  • Stir in the water/sugar mixture. Cook 1 minute, stirring occasionally.
  • Cover and cook 2 – 3 minutes, stirring occasionally, til beans are slightly wilted but still crunchy.
  • Uncover and increase heat to HIGH. Cook until the liquid has evaporated and the beans are cooked but still bright green.

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Ethiopian Green Beans and Potatoes

May 3, 2011 at 4:11 pm (Vegetables)

2 large white potatoes, diced

1/2 lb. green beans, cut into 1-inch sections
1 small yellow onion, chopped fine
2 cloves garlic, minced
1 small serrano pepper, seeded and minced
1 teaspoon turmeric
1 tablespoon ground cumin

1 teaspoon Bebere

1/2 teaspoon salt
1 15-oz. can stewed tomatoes
1/2 teaspoon fresh lime juice

Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.

Heat large non-stick skillet. Sauté the onion, garlic, and jalapeño for about 4 minutes, adding a little water, if necessary to prevent sticking. Stir in the seasonings and sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.

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Spaghetti Squash

January 22, 2011 at 6:12 am (oven vegetables, Vegetables)


  • 1/2 spaghetti squash, halved lengthwise and seeded
  • olive oil spray
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • Chopped fresh basil


  1. Preheat oven to 375 degrees F . Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30-45 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
  3. Heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute.
  4. Stir in the tomatoes, and cook  until tomatoes are warm.
  5. Scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, and basil.



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Kale and Carmelized Onions

May 23, 2010 at 12:31 pm (Vegetables)

  • 1 bunch kale, washed and torn (stems removed)
  • Couple Handfuls of baby spinach
  • Couple Handfuls of arugula
  • onion, chopped
  • 4-6 garlic cloves, chopped
  • 1 tablespoon olive oil
  • balsamic vinegar


  1. Heat oil in large pan.
  2. Add chopped onions and garlic.
  3. Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
  4. Add torn kale 1st and after a couple of minutes add baby  spinach, and arugula
  5. Toss with onions and garlic.
  6. Cook until greens are  wilted.
  7. Sprinkle with some balsamic vinegar.

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