These parmesan garlic green beans are incredible. I spent 10 minutes trying to think of what to name them, and I came up with Garlic-Parmesan Sesame Stir Fry Green Beans. It was either that or How To Love Green Beans because that’s exactly what ended up happening here. You know this recipe is amazing if it made me, International Hater of Green Beans, not only eat it but enjoy it.
I love serving garlic-parmesan sesame stir fry green beans alongside sweet potato gnocchi with rosemary garlic butter for a cozy, well-balanced dinner.
I’m not sure if it’s the sautéing process, or the parmesan cheese, or a combination of both plus the bright green appearance, but I was very impressed. The flavour is much more enhanced this way than just plain green beans, and your kitchen is left smelling extremely fragrant, as if it were butter cookies being baked instead. This would make a delicious side dish for your holiday spread and is pretty easy! I would go as far to say, I now understand why mom always told me to eat my vegetables.
Ingredients
- 1 lb green beans
- 2 tablespoons coconut oil
- 1 teaspoon garlic powder
- 1 teaspoon Parmesan cheese , grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sesame seeds
Instructions
- Set a pot of water to boil. When boiling, blanch the green beans for about 1-2 minutes to brighten the beans.
- Remove from the hot water and immerse in cold water immediately to stop the cooking process (you still want the beans to be crispy). Pat dry with a paper towel.
- In a pan over medium high heat, heat the oil. Sauté the green beans in the oil and add the seasonings plus the parmesan cheese. Sauté for 3 minutes.
- Add the sesame seeds and toss in pan then remove from heat. Serve immediately.
Notes
Garlic-Parmesan Sesame Stir Fry Green Beans
Ingredients
- 1 lb green beans
- 2 tablespoons coconut oil
- 1 teaspoon garlic powder
- 1 teaspoon Parmesan cheese grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sesame seeds
Instructions
- Set a pot of water to boil. When boiling, blanch the green beans for about 1-2 minutes to brighten the beans.
- Remove from the hot water and immerse in cold water immediately to stop the cooking process (you still want the beans to be crispy). Pat dry with a paper towel.
- In a pan over medium high heat, heat the oil. Sauté the green beans in the oil and add the seasonings plus the parmesan cheese. Sauté for 3 minutes.
- Add the sesame seeds and toss in pan then remove from heat. Serve immediately.
Notes
Nutrition
Garlic-Parmesan Sesame Stir Fry Green Beans https://jessicainthekitchen.com/garlic-parmesan-sesame-stir-fry-green-beans/ December 9, 2013
For the past few days, I feel like I have been in limbo. I’ve had two law school assignments due, two major projects I was working on (Thank God all of the above is now over as I am writing this), a major win for a Jamaican (Tessanne Chin! that show caused me major anxiety!) and the usual occurrences that life throws at us. That would explain why I haven’t put out a new post in days.
I’m dead serious; the best thing since sliced bread. This Cookie Butter will have you wondering what you’ve been doing all your life why you haven’t been making cookie butter.
This recipe is a bit different from other cookie butter recipes, as it’s made with almonds. And it’s only three ingredients .
The thing is, the almonds act as the sugar, the oil, and all the other smoothers and binders found in most cookie butter recipes. I’ve made almond butter on countless occasions, and they do a very cool thing; they turn from rock hard to liquid. I know, what? You literally put them in a food processor and let them work their magic. It’s like how butter and sugar cream into each other, or how whipped cream gets…whipped. Imagine awesome. Got it? More awesome than that! I was going to make another batch of almond butter and I literally thought, wait, couldn’t I make cookie butter by this same method?
This is essentially Cookie Butter Almond Butter, but saying Cookie Butter alone is fine since I literally felt like I was eating these cookies in a spread. The almonds only enhance the taste, and since I used ginger cookies I really didn’t need to use extra cinnamon or ginger, but if you want to that’s totally fine. The pinch of salt is literally just to balance the flavours. Speaking of which, I would not recommend using salted almonds. Just, don’t. Trust me.
Anyway, you can spread this on bread (sans Nutella, come on), add it to your favourite waffle or pancake recipe OR on top of it, spread it on cookies itself, add a spoonful in your oatmeal, or my favourite way, BY ITSELF. As you can see from the pictures it has beautiful speckles which come from the almonds and the cookies. There is a very slight grainy texture but for the most part it’s smooth. I love the slight grain, it reminds me of how amazing homemade goodies can be.
Did I mention that this is an amazing gift to give? Can them in some mason jars (I finally got mine! Thank you Jamaica!) and send them to the people you love the most. This is how you let people know you love them; one taste and you’ll see.
Ingredients
- 16 ounces almonds , I used Blue Diamonds butter toffee flavour
- 18-20 Gingersnap cookies , 12 grams each (240 grams)
- 1/2 teaspoon sea salt
OPTIONAL
- Cinnamon
- Ginger
Instructions
- Add almonds to a food processor and blend Warning It WILL be loud.
- Grind almonds for 7-10 minutes. The almonds will grind until they form into a dough ball, and then like turn into a smoother liquid substance.
- Add the cookies and sea salt and optional spices and grind for 2-3 more minutes.
- Spread on anything.
- Store at room temperature or in the refrigerator (recommended).
