Baked Crunchy Purple Long Beans

Baked Crunchy Purple Long Beans

12 purple long beans cut into 2 inch lengths
1-2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon black pepper freshly ground
1 teaspoon dried ground thyme

1/2 cup fresh finely grated parmesan cheese
1/2 up gf bread crumbs

Found fresh purple long beans at the farmers market. The beans were very dark purple and over a foot long. Start by cutting the beans into two inch lengths and place in a medium sized bowl. Toss in olive oil. Make sure the parmesan is grated and not shredded. Toss beans with all the remaining ingredients. No need to add salt since the cheese is already salty. Bake beans in a single layer on a parchment lined baking sheet in a preheated 400 F oven. Bake for 10 to 15 minutes. Watch closely so beans don't burn. Serve immediately. I was amazed these beans stayed their purple color, most turn green when cooked. Perhaps baking rather than sauteing is the trick. I read that keeping the purple color depends upon the variety planted. These were very delicious and a lower calorie snack or side dish.

Fricassee with Chanterelles

Fricassee with Chanterelles

1/2 to 1 pound of chanterelle mushrooms
4 tablespoons butter
1 tablespoon olive oil
4 small shallots chopped fine
3 garlic cloves minced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons fresh oregano chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/3 cup heavy cream
1 tablespoon lemon juice
dash of himalayan salt

Brush chanterelle mushrooms clean and break into even pieces and set aside. Melt butter and add olive oil to medium frying pan. Add shallots and saute till soft. Next add garlic and saute one more minute. Add wine and cook down by half. Add additional tablespoons of butter. Add mushrooms, herbs, and spices and saute till mushrooms are soft. Add cream, lemon juice, and salt. Serve over pasta or potatoes. Bought the chanterelle mushrooms at the farmers market Saturday. This dish is so delicious. I see why folks rave about chanterelles. Gary loved the chanterelle fricassee; he even said we can get more mushrooms at the farmers market next week.

Buttermilk Coleslaw

 

Buttermilk Coleslaw

1 small savoy cabbage, cored, shredded thinly
2 orange carrots, shredded
2 granny smith apples, peeled, cored and shredded
2 tablespoons fresh chives, chopped fine
1 shallot chopped fine
4 scallions chopped fine

1-1/2 cups full fat buttermilk
2 tablespoons dijon mustard
zest and juice of one lemon
2 tablespoons apple cider vinegar
3 tablespoons granulated sugar
1 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher or himalayan salt

I had a craving for coleslaw. I prefer slaw with no mayonnaise.
Here's what I came up with.
So good !

Sizzling Spices Indian Cuisine

Sizzling Spices Indian Cuisine

We were in Gainesville yesterday and 
decided to try this restaurant.
I had the goat curry and
Gary has the lamb curry.
Now I can say I've had goat meat.
We both ordered medium heat;
glad we didn't order them hot.

Nonetheless, both were delicious.

Apparently their dinner menu is quite expensive,
glad we opted going for lunch.