Quinoa Bibimbop Bowls

So before I start on what is a really good meal, I have a pet peeve.
What is it with Cooking Light giving out portion sizes like 12 oz ground beef.  What store sells ground beef in less than 1 pound packages?  And really, why am I going to do with 4 oz.  Yes, I can put it in the freezer where it will fall between a freezer burnt bag of open peas, and that 2oz of sausage I put in there from another recipe, only to never be seen again.  OK, rant over.

So I found this recipe either in the Cooking Light that is in the bed or the Cooking Light that is on the coffee table.  Either way, I dog-eared the page, and remembered there may be a recipe in there that I was interested in.  D and I were lazy about making a grocery list on Saturday, which meant I had about 5 hours to make one on Sunday while he was at work.  This recipe got added on, as I made the list both on the couch and right before taking a nap.

Anyway...
So we had this last night.  We had decided against frozen green beans because we didn't see why they were needed. D figured it out last night...it was because cooking fresh ones involves another pot (versus the microwave), and a lot of bowls were already used. Still fresh green beans are a keeper.

The taste was very good.  I'm reading now about the heat from the jalapeno... I must not have taste buds.  There was heat to the dish?    I loved the egg yolk over everything.

Definitely would have again.  (I did do the dishes).  For lunch I had it sans egg.  It was still tasty. I forgot to bring Asian Hot Sauce to add.

Quinoa Bibimbop Bowls

Photo by ALB (with and without the egg)

Bibimbop is a Korean dish that means "mixed rice." For this version, we took a hearty grain like quinoa and served it with crunchy vegetables and a fried egg. Jalapeño seeds add heat to the spicy-sweet beef mixture; remove the seeds and membranes before mincing for sensitive palates. Let the family build their own bowls, so this way, everyone's happy.

Yield: Serves 4

Ingredients
1 1/2 cups water
1 cup uncooked quinoa, rinsed and drained
1/4 teaspoon kosher salt
1/2 cup rice vinegar
1 large carrot, cut into 3-in. julienne strips
1 cup thinly vertically sliced red onion
4 radishes, very thinly sliced
1 (8-oz.) pkg. microwave-in-bag haricots verts (French green beans) (used fresh green beans)
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon olive oil, divided (used 1tsp)
6 garlic cloves, minced
1 medium jalapeño, minced
12 ounces 90% lean ground sirloin (used 1lb)
1 tablespoon light brown sugar
4 large eggs

Preparation
1. Bring 1 1/2 cups water and quinoa to a boil in a small saucepan. Cover, reduce heat, and simmer for 12 minutes. Fluff quinoa with a fork. Stir in salt.

2. Bring rice vinegar to a boil in a small saucepan. Add carrot; cook 1 minute. Remove from heat; stir in onion and radishes. Cover; let stand 10 minutes. Drain.

3. Heat beans according to package directions. Combine beans, 1 1/2 teaspoons soy sauce, and 1 teaspoon oil in a bowl, and toss to coat.

4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add beef; cook 5 minutes, stirring to crumble. Stir in remaining 2 1/2 tablespoons soy sauce and sugar; cook 1 minute. Place beef mixture in a bowl.

5. Return pan to medium-high heat. Crack eggs into pan; cook 2 minutes. Cover and cook 1 1/2 minutes. Spoon 2/3 cup quinoa into each of 4 bowls; top each with 1/3 cup beef mixture, 1/2 cup carrot mixture, 1/4 cup beans, and 1 egg.

Nutritional Information
Calories: 472; Fat: 19.5 g; Sat fat: 5.8 g; Mono fat: 8.7 g; Poly fat: 3.1 g; Protein: 32 g; Carbohydrate: 42 g; Fiber: 6 g; Cholesterol: 241 mg; Iron: 6 mg; Sodium: 670 mg; Calcium: 106 mg; Sugars: 10 g; Est. Added Sugars: 3 g

12 Smart Points (with my additions/subtractions)

Cooking Light, SEPTEMBER 2016

Cheater Korean Beef

I thought I would try to help cook each week, so I found this recipe.  I didn't end up making it, but D did.  It was very flavorful, and pretty fast.  There was a lot of spiciness to it, although as leftovers it was subdued (but still very good).

We had with Bibb Lettuce (as wraps), and rice.  Will definitely have again.

Cheater Korean Beef

Photo by ALB

Recipe adapted from Barefeet in the Kitchen
Yield: 4 servings

Ingredients
1 tablespoon sesame oil
1 pounds 93/7 ground beef
3-4 large cloves garlic, minced
1 tablespoon fresh ginger, cut into tiny matchsticks
1/4 cup light brown sugar
2 teaspoons cornstarch
1/3 cup soy sauce
2-3 teaspoons chili paste
1/4 teaspoon kosher salt, adjust to taste
1 cup green beans, cut into bite size pieces
3 green onions, sliced thin

Preparation
Warm the oil in a large skillet over medium high heat. Brown the beef until cooked through, crumbling it as it browns. Drain thoroughly, then add the garlic and ginger and cook another minute or two until fragrant.

Whisk together the brown sugar, cornstarch, soy sauce, and chili paste. Pour the liquids over the beef, stir to combine, and bring to a simmer for 2 minutes to blend the flavors and slightly thicken the sauce. Add the beans, stir and simmer a minute longer. The beans will warm in the hot skillet. Enjoy!

Szechuan Green Beans with Ground Pork

This recipe had one thing wrong with it. It was not spicy!  Looking at the ingredients, there is nothing besides crushed red pepper to add heat.  So you know we added chili garlic sauce to our servings.

Besides that, it was really good.  It was definitely something I liked for dinner, and leftovers for lunch.

We would have again.

Szechuan Green Beans with Ground Pork

Photo by ALB

The Szechuan Green Beans with Ground Pork recipe is characteristic of the hot and spicy cuisine from the Szechuan province. You can substitute lean ground chicken or turkey for pork and asparagus for green beans.

Yield: 4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)

Ingredients
1/2 pound lean ground pork (used 1 lb)
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper (used black pepper)
1 teaspoon peanut oil (used vegetable oil)
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce
2 cups hot cooked white rice

Preparation
Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

Nutritional Information (without my changes)
Amount per serving
Calories: 254; Fat: 6.8 g; Sat fat: 2.2 g; Mono fat: 3.5 g; Poly fat: 1.1 g; Protein: 14.6 g; Carbohydrate: 32.5 g; Fiber: 3.3 g; Cholesterol: 43 mg; Iron: 1.5 mg; Sodium: 323 mg; Calcium: 47 mg

Cooking Light, APRIL 2006

Chicken, and Veggies in Coconut-Curry Sauce

This probably came the closest to what restaurant curry sans heat tastes like that we have had.  Creamy, not very sweet, and good.  I have no idea if it was easy.  We had because D was using left over cashews, that we had. 

I would have again.

Chicken, and Veggies in Coconut-Curry Sauce

Yield: Makes 4 to 6 servings
Cook time:10 Minutes
Prep time:17 Minutes

Ingredients
1 (14-ounce) can coconut milk
2 teaspoons curry powder

Photo by: Photo: Jennifer Davick;
Styling: Linda Hirst

1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon sea salt
3 tablespoons peanut oil or canola oil, divided (used PAM)
1 pound boneless chicken breasts, cut into thin strips
1 red bell pepper, seeded and chopped
1 pound small green beans
1 tablespoon minced fresh ginger
1/4 cup fresh basil leaves, slivered
3/4 cup whole, salted cashews, toasted
Hot cooked rice (not included in NI)
Sriracha (not included in NI)
Garnish: fresh basil leaves (not included in NI)

Preparation
1. Whisk together first 5 ingredients in a small bowl; set aside.

2. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove from pan; cover and keep warm.

3. Heat remaining 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add bell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.

4. Whisk reserved sauce mixture, and add to wok with vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice and sriracha. Garnish, if desired.

Coastal Living MARCH 2013

Nutritional Information (from MyFitnessPal)
Calories: 488; Carbs: 17; Fat: 30; Protein: 35; Sodium: 338; Fiber:3

Ingredients Used
Chaokoh - Coconut Milk, 1 container (1 7/10 cup (80 g) ea.): Calories: 750
Spices - Curry powder, 2 tsp: Calories: 13
Argo - Cornstarch, 1 tbsp (8 g): Calories: 30
Light Brown Sugar - Kroger, 1 tablespoon: Calories: 45
Spice - Coarse Kosher Salt, 1/2 teaspoon: Calories: 0
Fresh - Bell Pepper, Red - Large, 0.5 pepper: Calories: 26
Frozen - Green Beans, 1 cup: Calories: 33
Ginger root - Raw, 3 tsp: Calories: 5
Spices - Basil, fresh, 8 tbsp: Calories: 6
Cashews - Raw Cashews, 3 oz.: Calories: 480
Condiment - Pam "olive Oil", 5 second spray: Calories: 45
Raw, Boneless, Skinless - Chicken Breast, 16 ounces (112g): Calories: 520

Olive-Almond Green Beans

D made these with the Greek Chicken Bread Salad.  Of course, he didn't use olives because I despise them.  We were both surprised with the taste because they were extremely buttery, and they don't have butter in them.  Would have again.

Olive-Almond Green Beans

Yield: Serves 4 (serving size: about 1/2 cup)

Ingredients

Photo by: Photo: Johnny Autry/Randy Mayor;
Styling: Cindy Barr/Lindsey Lower

1 pound trimmed green beans
1 tablespoon extra-virgin olive oil
1/4 cup sliced toasted almonds
3 tablespoons chopped pitted kalamata olives (didn't use)
1 tablespoon grated lemon rind
1/8 teaspoon salt

Preparation

Cook green beans in ­boiling water in a large saucepan 3 minutes or until crisp-tender; drain well. Heat a large skillet over medium heat. Add olive oil to pan; swirl to coat. Add green beans, ­almonds, olives, lemon rind, and salt. Cook bean mixture 2 minutes, tossing well.

Nutritional Information
Calories: 129; Fat: 9.2g; Saturated fat: 1.1g; Monounsaturated fat: 0.0g; Polyunsaturated fat: 0.0g; Protein: 0.0g; Carbohydrate: 0.0g; Fiber: 0.0g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 254mg; Calcium: 0.0mg

Cooking Light JANUARY 2013 

Hot Szechuan Style Green Beans

D and I always joke about green beans. I didn't know they didn't come from a can growing up. He didn't know that you didn't have to cook them with a ham hock for 15 hours and have a pile of mush.

So we are almost always willing to try recipes for them.  I got this one from a Weight Watchers Chat Page.

Really, you should make these now.  They were delicious. We actually put the sauce on the boring chicken to help it get some flavor.  Will have these again.

Hot Szechuan Style Green Beans 

Posted by donna1408
POINTS: ___
4 servings

INGREDIENTS
2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp sugar
1 serving(s) hot chili flakes, 1/4 tsp (we didn't have)
1/4 tsp crushed red pepper flakes (used 1/2 tsp)
1/4 tsp black pepper
1 tbsp olive oil
2 clove(s) garlic clove(s), minced
2 tbsp ginger root, minced
1 pound(s) cut green beans, fresh

INSTRUCTIONS
Cut beans 2 to 3inch lengths. In a small bowl, mix the soy sauce, rice vinegar, sugar, chili flakes and pepper. Place a large skillet over high heat, when the skillet is hot add the beans and 1/4 cup water. Cover and cook, stirring once, until the liquid is gone. Add the oil, garlic and ginger to the skillet, stir until the beans and garlic are slightly browned, 1 to 2 minutes. Add soy sauce mixture to the skillet, bring to a boil and stir until most of the liquid is evaporated and the sauce thickens and coats the beans, 2 to 3 minutes. Pour into a serving dish and serve hot or cold.

Oven Roasted Parmesan Asparagus

Well, we wanted green beans so we made it with green beans, seeing as we have substituted one for the other in various recipes. Very good. Would definitley have again.

Oven Roasted Parmesan Asparagus

Serves - 4

Ingredients:
1 lb. Fresh Asparagus
olive oil flavored cooking spray
salt and pepper
grated parmesan cheese

Directions:
Preheat oven to 400 degrees.

Clean and trim asparagus. Lay on a cookie sheet in a single layer, coated with olive oil flavored cooking spray. Sprinkle with salt and pepper. Cook for about 15 minutes until tender and sightly browned.

Sprinkle with 3-4 tablespoons of fresh grated parmesan cheese. Enjoy,

Oven-Roasted Green Beans

This should be one of those "duh" recipes. However, D grew up hating green beans and I grew up thinking they were from a can, and we both only knew how to make them by boiling them to death. We first had these one Thanksgiving.

If you half the recipe and say it is 4 servings, it comes out to 1 point apiece.

Last night we had them with Chicken with Brie, Red Peppers and Green Onions.

Oven-Roasted Green Beans

Photo by ALB

This easy side dish adds color to the meal, and you can roast it at the last minute while you finish setting the table.

2 pounds green beans, trimmed
4 teaspoons extravirgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 425°.
Place a jelly-roll pan in oven for 10 minutes. Place beans in a large bowl. Drizzle with oil; sprinkle with salt and pepper. Toss well to coat. Arrange green bean mixture in a single layer on preheated baking sheet. Bake at 425° for 8 minutes or until crisp-tender.
Yield: 12 servings (serving size: about 2/3 cup)

CALORIES 37 (39% from fat); FAT 1.6g (sat 0.2g,mono 1.1g,poly 0.2g); IRON 0.8mg; CHOLESTEROL 0.0mg; CALCIUM 29mg; CARBOHYDRATE 5.5g; SODIUM 196mg; PROTEIN 1.4g; FIBER 2.6g

Cooking Light, NOVEMBER 2005

Wasabi Green Beans

These were good. We couldn't find wasabi mustard so we used wasabi prepared horseradish and mixed it with German Mustard. We have to play with the proportions of that...1TBSP/1TBSP didn't have enough spicy punch. Next time...checking 1.5/1.

Wasabi Green Beans

Paul Newman

Serves 4

Photo by ALB

Ingredients:

3/4 lb fresh string beans, ends removed and rinsed
2 tbsp olive oil (D used 1/2 tsp, because he didn't see the point).
2 tbsp wasabi mustard
1 tbsp rice wine vinegar
2 tbsp low sodium soy sauce

Directions:
Blanch string beans in boiling salted water until crisp tender, about 8 minutes. Drain and rinse under cold water to refresh. Whisk together wasabi, vinegar, and soy sauce. Place the beans in a large skillet, and heat to high, stirring often until beans start to brown, add olive oil and remaining ingredients; stir to coat beans well. Serve immediately.

Green Beans with Lemon and Garlic

These were really good with the Chicken with Provencal Sauce. Very light tasting.

Green Beans with Lemon and Garlic

2 cups water
1 1/2 pounds green beans, trimmed
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (didn't use)

Bring water to a boil in a large skillet. Add beans; cover, reduce heat, and simmer for 8 minutes or until tender. Drain beans; pat dry.

Heat oil and butter in pan over medium heat. Add garlic, and sauté 30 seconds. Add beans, juice, salt, and pepper; cook 2 minutes or until thoroughly heated. Sprinkle with parsley.

Yield: 6 servings
CALORIES 49 (40% from fat); FAT 2.2g (sat 0.6g,mono 1.2g,poly 0.2g); PROTEIN 1.7g; CHOLESTEROL 2.5mg; CALCIUM 37mg; SODIUM 111mg; FIBER 1.1g; IRON 1.1mg; CARBOHYDRATE 7.2g
Cooking Light, JULY 2005

Haricots Verts with Browned Garlic

From all my years of French...Haricot Verts is Green Beans...so I didn't look for "Haricot Verts." Anyway except for the slicing of the garlic which wasn't hard just a PITA, this was a very easy recipe. D said he didn't know Green Beans could taste this good.

Definitely will have again.


Haricots Verts with Browned Garlic

2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds haricots verts
4 teaspoons butter
1/3 cup thinly sliced garlic (about 1 head)
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper

Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook for 2 to 3 minutes or until crisp-tender. Drain.

Melt butter in pan over medium heat. Add garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally. Add remaining 1/2 teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

Yield: 8 servings (serving size: about 1 cup)

CALORIES 54 (33% from fat); FAT 2g (sat 1g,mono 0.8g,poly 0.1g); PROTEIN 2g; CHOLESTEROL 5mg; CALCIUM 45mg; SODIUM 226mg; FIBER 3.1g; IRON 1.1mg; CARBOHYDRATE 8.5g

Cooking Light, JULY 2005

Green Beans with Bacon

We had these for Christmas. It was adapted from a Cooking Light Recipe except I added more bacon. It was very tasty but as expected the bacon went to the bottom. Also next time I will add 2-3 cloves of garlic.

Green Beans with Bacon

It is 0 Points even with adaptations.

1 1/4 pounds green beans, trimmed
4 bacon slices
1/4 cup chopped shallots
1/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender. Add beans, juice, salt, and pepper to pan; toss to combine. Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.

Yield: 6 servings (serving size: about 2/3 cup)


Adapted from Cooking Light, NOVEMBER 2007