There's always something you can make with green beans...

Just like the cranberries we got in one of our fruit and veggie baskets, we also go green beans.  While I didn't know what to do with the cranberries, I knew that there is always something you can make with green beans.  So this is what I made, with what I had on hand...

Fresh Green bean dish

1 package or 8 oz of fresh green beans

1 bell pepper (sliced)

2-3 large shallots (sliced)

1 tablespoon of butter

1/4 cup vegetable broth

your choice of seasoning

After cutting your vegetables, put butter into pan.  Sauté the vegetables for a few minutes then add the vegetable broth, bring to a boil and let veggies cook in the broth, this will soften them a bit more. After about 5 minutes in the broth it will be done.  Its delicious, and just that quick and easy!

Enjoy!

Cran Apple Sauce

We started to buy our fruits and veggies from a local co-op and just so happened to receive cranberries in one of our baskets.  I am not really a fan of cranberries so of course had no idea what to do with them.  I figured, I could either experiment with them and make something my family would eat, or I could just throw them away and not give them a shot.  Well, throwing it away would be just like throwing cash straight into the trash, so I went with the other option and started experimenting until I finally found what I could make, that by the way, my kids really liked.  So, here it is...

CranApple Sauce

1/2 bag of fresh cranberries
3 granny smith apples (peeled)
juice of 1 lemon
1/2 cup water
1/2 cup sugar

Put all ingredients into a small pot and bring to a boil.  Make sure to stir often and I also recommend doing this on medium hear so it doesn't burn (trust my recommendation, unless you like doing dishes).

Reduce the heat once it starts boiling.  Continue to cook the ingredients, and as you stir the cranberries will start to pop.  After 10 to 15 minutes, most of, if not all of the cranberries will be popped.  Remove from heat, and let cool.  Once cool you can eat it if you like it that temperature, or you can refrigerate it for later.

While I did "taste" it while it was warm, we all enjoyed it a lot more when it was cold and just out of the refrigerator.

Enjoy!

Too - TV - Fruity Juice

DS and I were home alone today for lunch, and were talking to his abuelita (grandma) about getting a juicer.  So, we decided to make a juice and it was yummy!  So here it is...

Too - TV - Fruity

7 small Tangerines (I peeled them)
4 large broccoli florets
3 large carrots
2 large radishes
2 celery
1 large tomato
1 large green apple
Ice for your cup (optional)
chia seeds (optional)

Juice...

Enjoy!

Better late than never...

Here's another juice we tried that I didnt get a chance to post the same day.  That homework seems to get the best of me, but I suppose its better late than never.  This one is very sweet compared to the others!  So, here it is.

Berry Juice:

1 Orange (peeled)
1 guava
2 carrots
1 golden delicious apple
1 handful blueberries
1 handful raspberries
1 handful blackberries
1/2 a melon honey dew (peeled)
Ice (optional)

Juice all ingredients.

Enjoy!

Lets share some more...

Here's another new juice we tried last week.  I didn't really want to try it since I've never been a fan of beets, but I was pleasantly surprised once I got to try it.  It was pretty good!

Big Red Juice:

1 Celery stalk
2 radishes
2 oranges (peeled)
1 grape fruit (peeled, including the pith)
1/2 pine apple (peeled)
1 beat
4 carrots
8 strawberries
Ice (optional)

Juice all ingredients.

Enjoy!

Green Dessert Drink

I know we've been slacking with the blog, but trust me when I say, I much rather blog than do homework.  But, I am trying to catch up and will keep posting every chance I get.  So here was my dessert for today (since last week was full of baked sweets and candy).

Green Dessert Drink

1 celery
4 radishes (we peeled them to keep the green color)
2 guava
1 green apple
1 golden apple
1 orange (peeled)
2 collard greens
1/2 honey dew melon (peeled)
Ice (optional, we know I always have ice in my cup though)

This one was pretty good!  I was definitely NOT a fan of the guava skin when eating it raw, but juiced you couldn't even taste it, so leaving the skin on the guava when juicing works great.

Juice and Enjoy!

DH's got a good one for the books...Veggie Lasagna

Still getting used to not having meat (23 days and counting), in fact, I wasn't sure I was ready for this one tonight.  But I was pleasantly surprised!  We had veggie lasagna.  And, totally didn't miss the meat at all!  Neither did the kids, cause I've never seen them eat lasagna the way they did tonight.

So here it is...Veggie Lasagna

What you'll need:

Lasagna noodles (we used Tinkyada pasta joy ready: gluten free brown rice pasta)
Marinara sauce (we used 2 -  24 oz jars)
1/2 an Onion
1 Egg
1 Eggplant
Ricotta Cheese (we used 32 ounce container)
1/2 cup Parmesan Cheese
1/2 cup Mozzarella Cheese
seasoning of your choice (we used McCormick Perfect Pinch basil and garlic)
Tbsp Butter
Garlic Cloves (use what you like, we used 4)
Salt

Begin but cutting your eggplant into slices and lay out onto cookie sheet or whatever you would like, sprinkle with salt and let sit while you prepare other parts of lasagna

For the filling you will take the egg, Ricotta, Parmesan, Mozzarella, and seasoning of your choice and mix together.

Cut onion, and garlic (or use garlic press).   Go back to your eggplant, and pat down eggplant to remove the moisture.  Cut eggplant into pieces.

Get your pot of water ready to begin boiling lasagna noodles.  Then, get butter into a pan to sauté the eggplant, onion, and garlic.  Once sautéd, add marinara.  Your noodles should now be ready. 

Preheat your oven to 350 degrees.

Prepare your baking dish.  Add lasagna noodles, cheese mix, then marinara mix, continue layering to the top of the dish.  You can now put some extra Mozzarella cheese on top, or you can leave that for the last 10 minutes of cooking.  Cover dish with aluminum foil.

Put dish into oven, and cook for a total of 30 minutes.

Enjoy!