Tuesday, January 31, 2012
Thursday, January 26, 2012
Baked Green Bean Fries
We are definitely trying to eat somewhat healthier these days and when I saw these on someone's board on Pinterest I had to give them a whirl. Loved them. So easy and we were pleasantly surprised at how good they were. Really good change from the deep-fried we get at restaurants. We had them plain, as a side dish, but I think next time I'd serve them with an aioli for dipping, too.
and now I'm addicted to Pinterest. Just what I need. More computing.
Baked Crispy Green Bean Fries
Source: http://nutritionfor.us/2011/11/baked-green-bean-fries-and-good-living/
adapted by There's Always Thyme to Cook
Printable Recipe
1 pound of fresh green beans, trimmed, blanched and cooled
1/4 cup of flour
1/2 cup of bread crumbs
2 eggs, beaten
1 1/2 tablespoon crushed red pepper
1 tablespoon chili powder
1 teaspoon garlic powder
salt and freshly ground black pepper (more or less to taste)
1 tablespoon of olive oil, for the baking sheet
To blanch green beans: Rinse green beans and trim off the ends. Bring a large pot of water to a boil. Add a couple teaspoons of salt. Carefully put the green beans into the boiling water. Let them cook for about 5 minutes, more or less. Check for doneness. Immediately drain the green beans in a colander and put them into ice cold water to bring the temperature down. Drain the beans and make sure that they are dried well before using.
Preheat oven to 425 degrees F. Grease a nonstick cooking sheet with olive oil. Set aside.
Pour flour into one bowl or a large ziploc bag. In another bowl, beat the eggs. In another bowl, mix breadcrumbs with spices.
Take the green beans and mix them in the flour. Shake off any excess. Then dip them into the egg, a few at a time, then completely cover them in the bread crumbs. Place on the cookie sheet in a single layer. Repeat with the rest of the green beans.
Bake for 15 minutes or until browned and crispy.
Source: http://nutritionfor.us/2011/11/baked-green-bean-fries-and-good-living/
adapted by There's Always Thyme to Cook
Printable Recipe
1 pound of fresh green beans, trimmed, blanched and cooled
1/4 cup of flour
1/2 cup of bread crumbs
2 eggs, beaten
1 1/2 tablespoon crushed red pepper
1 tablespoon chili powder
1 teaspoon garlic powder
salt and freshly ground black pepper (more or less to taste)
1 tablespoon of olive oil, for the baking sheet
To blanch green beans: Rinse green beans and trim off the ends. Bring a large pot of water to a boil. Add a couple teaspoons of salt. Carefully put the green beans into the boiling water. Let them cook for about 5 minutes, more or less. Check for doneness. Immediately drain the green beans in a colander and put them into ice cold water to bring the temperature down. Drain the beans and make sure that they are dried well before using.
Preheat oven to 425 degrees F. Grease a nonstick cooking sheet with olive oil. Set aside.
Pour flour into one bowl or a large ziploc bag. In another bowl, beat the eggs. In another bowl, mix breadcrumbs with spices.
Take the green beans and mix them in the flour. Shake off any excess. Then dip them into the egg, a few at a time, then completely cover them in the bread crumbs. Place on the cookie sheet in a single layer. Repeat with the rest of the green beans.
Bake for 15 minutes or until browned and crispy.
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
and
Mosaic Monday
at the Little Red House.
Tuesday, January 24, 2012
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