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Quick and Easy Cold Green Beans and Bacon

Quick and Easy Cold Green Beans and Bacon

This cold green bean recipe takes about one or two minutes to prepare. You eat it right out of the dish you make it in and store your leftovers in. A simple, one-person snack that’s not crap. It’s also a nice, refreshing dish when the weather is hot. Of course, you could make this as an easy side dish for two or more people. You could even serve this as an alternative to a salad.

Here’s how it came about…

When I get really hungry and have to eat something right this minute, one of the easiest things to do is open a can of French style green beans, drain it, and eat them right out of the can standing in the kitchen.

It works, and I actually like them that way, but a couple of weeks ago I decided I wanted a little more substance. So, I added bacon bits. The real bacon kind. I stirred them up in a container I could eat them from and then just seal up and put in the fridge to save the leftovers for tomorrow. Oh, and I actually sat down to eat them. At my desk, but I was sitting.

Today I decided I wanted to do something a little fancier. I wanted more flavor, but I didn’t want to alter it to the point that it was no longer a really fast and easy thing. I decided to look up recipes for ideas of what I could add, and everything I found started with fresh green beans! NOOO!!!

Don’t get me wrong, I’m all for starting with fresh vegetables most of the time, but in this case it completely defeats the purpose. All of the recipes I found require cooking. That means too much time, too much effort, and it uses dishes.

This is about as quick and easy as it gets.

Ingredients:

  • One can French style green beans
  • Bacon bits – real, fake, or homemade if you have them*
  • Olive oil
  • Garlic salt

Equipment:

  • Can opener
  • Bowl or container with a lid
  • Fork

Instructions:

  • Open your can of French style green beans.
  • Drain it.
  • Dump it in a bowl or container that has a lid.
  • Drizzle with a little olive oil. Sprinkle with garlic salt.
  • Toss in a couple handfuls of bacon bits.
  • Stir with a fork and eat.

When you’ve had enough, put the lid on it and put it in the fridge. Now you’ll have an even quicker snack waiting for you tomorrow.

* When it comes to the bacon bits, you have options. The very best are homemade from nitrate-free bacon. Of course, that only works if you’ve already got some in the fridge. Short of that, real bacon bits work great. Fake bacon bits will work, but they will get soggy if you don’t eat it all right away.

 

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Lemon Mustard Roasted Potatoes

Lemon Mustard Roasted Potatoes

I like to watch cooking shows while I’m doing other things. I put them on in the kitchen while I’m cleaning up or cooking, and sometimes I have them on while I’m working. The result is, I miss a lot. Sometimes I notice that I missed the one thing I wanted to see and I rewind and play that part again. And, very often I still miss it and have to repeat the process several times before I finally catch it. This recipe was inspired by one of those episodes.

I was watching Giada at Home. The episode was My Grandfather’s Favorites. So, Giada and her Aunt Raffy are recreating some of Dino De Laurentis’ favorite recipes. Giada has revamped the recipes in her own style, and it irritates Raffy to no end. They bicker. Giada grins at the camera a lot. And it feels a little weird that she’s the one in charge, instead of her aunt, given the theme of the episode. But hey! It’s her show. I think it would be interesting to see them make both versions, side by side. And, much more interesting to actually taste test both versions!

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My lemon mustard roasted potatoes are inspired by her lemon-mustard potato salad. Hers sound really yummy, but I was after roasted potatoes that could be reheated, rather than a salad dish with greens and other fresh stuff. Plus, it was important that I could use ingredients that I had on-hand. That is often a major factor in my adaptations and I hope that you will follow suit and take my recipes as an inspiration and a guideline to be adapted to the ingredients that you have, can easily get or just prefer!

Lemon Mustard Roasted Potatoes – Ingredients

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1 ½ pounds potatoes

Zest of one large lemon

Juice of 1 large lemon

3 tablespoons extra light tasting olive oil

2 tablespoons stone ground mustard

1 tablespoon fresh chives

1 teaspoon Himalayan salt

½ teaspoon fresh ground pepper

Shredded parmesan

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Instructions:

Preheat oven to 375

Chop chives or cut with kitchen scissors

In a bowl large enough for tossing the potatoes, whisk together all ingredients except the parmesan and potatoes

Scrub potatoes and cut into large bite-sized chunks

Dump the potatoes into the bowl with the dressing and toss until thoroughly coated

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Cover a baking sheet with parchment paper (you don’t have to, but it will make your life much easier)

Spread the potatoes in a single layer on the baking sheet

Spoon any dressing remaining in the bowl over the potatoes

Bake for 20 minutes

Top with shredded Parmesan

Baked for another 20 to 30 minutes, until golden and tender

Transfer back into the bowl and toss with remaining chive fragments

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I served this with baked chicken breast and Ranch on the side. Some kind of vegetable, like steamed Brussels sprouts, broccoli florets or artichoke hearts would go great with the meal, since they are all easy to make and great for dipping.

What will you serve your lemon mustard roasted potatoes with?

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