Green Beans with Maple Dijon Vinaigrette

Last week I purchased my first “Bountiful Basket.”  I was not disappointed at all.  I think I’ll do that about once a month.  It’s fun to get “mystery produce” and come up with ways to use it.  I can’t wait to tell you about the bread I made with the sweet potatoes we got.  Sounds ridiculous, I know, but it was amazing and you’ll love me for giving you the recipe.  I was excited to get fresh green beans.  I love green beans and my baby (okay, so she’s 19 months old now) would eat a whole can at one meal if we let her, but my husband only likes fresh.  I’ve never really known what to do with fresh ones, but when they showed up in my basket I decided I better figure it out. I found this recipe on For the Love of Cooking and decided to give it a whirl.  The girls weren’t that into it, but the adults overwhelmingly approved.

Green Beans with Maple Dijon Vinaigrette
1 tbsp olive oil
1 1/2 tbsp maple syrup
2 tsp cider vinegar
3/4 tsp Dijon mustard
1 clove of garlic, minced
1/2 lb fresh green beans
Handful of grape tomatoes, halved
2 tbsp sliced almonds
salt & pepper to taste

Combine oil, syrup, cider vinegar, mustard, garlic, salt & pepper in small container with a lid.  Give it a good shake and let it sit while you prepare the beans.  Place beans in a pot of boiling water and boil for about 4 minutes.  Drain and drop into a bowl of ice water for about 1 minute.  Drain again and place in bowl with almonds and tomatoes.  Shake the dressing up again and pour it onto the beans, etc.  Toss gently to cover and serve immediately.  Delicious.

Amy's Finnish Soup

My friend Amy brought this soup in to work a week or two ago and between the amazing color of it and the report that her family all loved it, I decided it was something I needed to try.  It absolutely did not disappoint!  This soup was so good.  Katie ate as much as she could fit in her little belly.  We loved it.

Finnish Soup

1 head of cauliflower, chopped

3-4 potatoes peeled chopped

1 large purple onion, chopped

4-5 carrots peeled, chopped

*I also added one yam, peeled and chopped.  Amy said it was also good with butternut squash.

Put in a large stock pot with about 8 cups of chicken broth (enough to cover veggies) and salt and pepper.

Cover with lid and cook until veggies are really soft, about 30 min.  Puree soup in blender a little at a time. Return to pot and put in 1-8 oz. block of low-fat cream cheese.  Heat until melted and smooth!

I hate to say it, but I totally rocked dinner tonight.

I have an all-new obsession.  I can’t get enough gluten-free Bisquick.  It’s just amazing.  It makes the best waffles and pancakes ever.  Then I tried the “Impossibly Easy Cheeseburger Pie” everyone’s always telling me about.  Delish.  Tonight I made the recipe on the box for Chicken Fingers and it was the bomb.  We absolutely loved them.   I was looking in recipe books for something to use up my zucchini and yellow squash and found a recipe for “Garden Frittata.”  I like recipes that are naturally gluten-free and don’t require any modification, and that’s what this is.  This was an unlikely combo, but made a great dinner! Here are the recipes:

GF Bisquick Chicken Tenders

3/4 cup Bisquick Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2 eggs, slightly beaten
3 tablespoons butter or margarine, melted
1.   Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2.   Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
3.   Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.
**We dipped these in ranch, honey & ketchup.

Garden Frittata (recipe from Taste of Home)

1 small yellow squash, thinly sliced
1 small zucchini, sliced
1 small red onion, chopped
1 cup shredded mozzarella
1 medium tomato, sliced
1/4 cup parmesan cheese
4 eggs
1 cup skim milk
2 T. fresh basil
1 garlic clove, minced
Salt & Pepper to taste
Combine squash, zucchini and onion in a microwave safe bowl and cook on high for about 5 minutes or until veggies are tender, drain.  Put veggies into a greased 9 inch pie plate.  Top with mozzarella, tomato slices.  In a large bowl combine eggs, milk, basil salt and pepper and pour over veggies.  Sprinkle parmesan cheese on top and bake uncovered for about 45 min at 375 degrees.  Let stand about 10 minutes.