Eating With Deb

This is a very quick vegetable side dish that can be done in 10 minutes from gathering and preparing ingredients (using already prepared ginger and garlic) to finished cooking, using fresh or frozen green beans. Not a fan of green beans? Switch them out with broccoli or asparagus.

Frozen beans are ready, no need to thaw in advance, so all you need to do is quarter about 10 button mushrooms and you are ready to cook. I happen to have a package of beans from my garden last summer still in the freezer, so that’s what I used.

Heat a medium stainless steel saute pan on medium heat and add 1 teaspoon of the sesame oil and the mushrooms. Saute for about 3 minutes until they are nice and golden brown.

You could use a non-stick pan if that is your preference.

Now add the rest of the ingredients, including the other teaspoon of sesame oil. Saute for another couple of minutes, scraping up the bits that got stuck to the bottom of the pan.

That’s all there is to it.

Try this with Hazelnut Crusted Pork Medallions.

Enjoy!

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Gingery Beans and Mushrooms

The refreshing flavor of ginger with a hint of sesame and soy permeate this delightful and quick vegetable side dish.

Prep Time5

Cook Time5

Course: Side Dish, Vegetable

Cuisine: American, Asian

Keyword: Ginger, Green Beans, Mushrooms

Servings: people

Calories: 146kcal

Author: Eating With Deb

Equipment

Medium stainless steel saute pan and spoon
Cutting board and knife

Ingredients

2 cups frozen beans
2 cups button mushrooms quartered, about 10 mushrooms
2 tsp toasted sesame oil
2 tsp soy sauce or wheat free tamari
2 tsp ginger fresh, minced
1 tsp garlic fresh, minced
2 tsp toasted sesame seeds

Instructions

Heat a medium stainless steel saute pan on medium heat. Add 1 teaspoon of the sesame oil and the mushrooms. Saute for about 3 minutes until the mushrooms are nice and golden brown.
Add the other teaspoon of sesame oil and the rest of the ingredients, scraping up the bits that are stuck to the bottom of the pan, and saute for another 2 or 3 minutes until the beans are heated through.
Enjoy!

Notes

For an alternative, switch out the beans with broccoli.

Nutrition

I know you don’t like beets. They definitely aren’t for everyone, but I happen to love them. The nutritional benefits alone should be enough to convince you to at least give them a try. In this soup, I cut the beets with carrots and potatoes to remove some of the earthy flavors and add a little natural sweetness.

First, gather and prep all your ingredients. Depending on the size chunks you cut your vegetables in will depend on the cooking time, so smaller chunks equals less cook time. I also use beef stock instead of vegetable stock only because I like the flavor better, but use vegetable stock to keep this soup vegetarian, if that is your desire.

Prepping the vegetables is the hardest part of this soup. Once ready, add a little olive oil to a large, hot stock pot and add your onions. Saute for a couple minutes until they turn translucent, then add the garlic and saute for another minute or 2.

Add the rest of the vegetables, the stock and seasonings plus a little sea salt and black pepper. You can add more salt and pepper at the end if necessary.

Bring to a boil and reduce to a simmer. Cook until the vegetables are fork tender, probably 30 to 45 minutes depending on what size you cut your vegetables.

Now it’s time to blend. If you don’t have a stick blender, I recommend investing in one. You’ll be amazed how much easier these are to use than a food processor for many different blended foods. When deciding on one to purchase, make sure the blades are metal.

If you don’t have a stick blender, use a food processor or a stand blender. Just be careful not to overfill, the soup is hot!

Blend until you reach your desired consistency. I prefer not totally pureed, it needs to have some thickness, and a few chunks don’t hurt.

Taste it to see if you need more salt or pepper. I also like to stir in a few handfuls of greens, beet greens, kale, spinach or arugula. It doesn’t matter, just whatever I have on hand. This adds extra nutrients, texture, and flavor.

I like to blend a little prepared horseradish and black pepper with sour cream and top my bowl of soup with a dollop of the sour cream mixture and some fresh parsley or chives.

Any leftovers, I freeze in portion size containers.

A word of caution – don’t be alarmed the next day after your morning constitutional, beets turn things red!

Enjoy!

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Blended Beet Soup

Beets are a hard sell for many people. By adding some potatoes and carrots to the beets, they cut the earthy taste and give this soup a little sweetness. Top it with some sour cream seasoned with horseradish and black pepper and you have a wonderful tasting and healthy fall/winter soup.

Prep Time20

Cook Time45

Course: Dinner, Soup

Cuisine: American

Keyword: Beets, Dairyfree, Glutenfree, soup, Vegetarian

Servings: cups

Calories: 116kcal