Here’s another great dinner side dish that Traci dug up during our Corona virus quarantine. It was super quick and easy to make. As you can imagine, anything with garlic and bacon is going to taste great, and this recipe is no exception!
Garlic and Bacon Green Beans
- 1 pound green beans fresh, rinsed, ends trimmed
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 cloves garlic minced
- 4-6 strips bacon cooked, drained of fat, chopped
Bring a large pot of water to boil, add green beans (water should be just above the beans), and 1/2 teaspoon salt. Cook on medium-low heat for 5 minutes, drain the beans.
Heat olive oil and butter in a large skillet on medium heat. Add minced garlic and cook it, constantly stirring, for about 30 seconds. Add chopped cooked bacon (drained of fat) and green beans.
Saute on medium heat for about 1 minute to combine all ingredients. Remove from heat. Taste and add more salt, if needed.
Original recipe: https://juliasalbum.com/garlic-and-bacon-green-beans/
In an attempt to be more efficient with time, and not out of laziness, I tried taking a shortcut and making some roasted garlic in my instant pot. Okay, okay. It’s more of a steamed garlic, and it just broiled for a few minutes to finish it off. But it tastes delicious and you won’t be disappointed with the time it saves you.
“Instant” Roasted Garlic
- 1 head garlic
- olive oil or other olive of choice
Prepare the heads of garlic by slicing off the top quarter-inch,
Insert your steamer basket into the pressure cooker, add a cup of water.
Place your garlic in the steamer backet. Cook at high pressure for 10 minutes. QPR after it finishes.
After releasing the pressure, transfer your garlic to an oven-safe dish, drizzle with oil,
Place it under a broiler for another five minutes, or until caramelized.
Original Recipe: https://www.thekitchn.com/make-roasted-garlic-in-15-minutes-with-this-trick-229011
How can anyone hate broccoli? I think it’s really tasty and that fact that it is such healthy vegetable makes it even better. The easiest way to bring out the full flavor of broccoli is to simply roast it in the oven. Tossed with some oil and seasoning and baked, you’ll have a hearty delicious side dish in 20 minutes.
Substituting garlic oil for the oil and garlic, is a great way to cut out the actual garlic but keep that flavor. It’s a great way to make this fairly FODMAP safe.
Garlic Roasted Broccoli
- 12 ounces Broccoli florets
- 2 tablespoons Olive oil
- 3 teaspoons Garlic powder
- Kosher salt (2 teaspoons) to taste
- Black pepper to taste
- Parmesan cheese to taste
Preheat oven to 425 degrees F
Place your broccoli in a gallon size ziptop bag
In a small bowl, combine oil, powder, and salt (pepper if using)
Pour liquid mixture over the top of the broccoli
Shake until broccoli is fully covered
Pour broccoli out on to a greased cookie sheet, covered in aluminum foil
Bake for 20 minutes
Remove from oven. Sprinkle with additional salt, parmesan cheese if desired.
We both like this recipe a lot. The lemon and garlic really step up the flavor of the bok choy. It’s a simple recipe that easy to do and it pairs easily with fish, chicken, or pork.
Lemon Garlic Sauteed Bok Choy
Quick, delicious, satisfying. Lots of flavor!
- 1 lb Baby Bok Choy
- 1.5 tbsp Extra-Virgin Olive Oil
- 3 cloves Garlic minced
- 1 pinch Crushed Red Pepper optional for spicy
- Sea Salt
- 1/2 Lemon cut into wedges
Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt away from between the leaves.
Trim the ends and slice each bok choy in half lengthwise. Or if they are large, cut them into quarters. Pat dry.
Add the oil, garlic, and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
Toss in the bok choy and spread into one layer. Sprinkle with about a 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
Transfer the cooked bok choy to a platter, then squeeze 2 lemon wedges on top. A teaspoon of olive oil is nice too, Serve with more lemon wedges on the side,
Original recipe: https://inspiredtaste.net/34160/lemon-garlic-bok-choy-recipe/