Salad With Romaine Lettuce

Salad With Romaine Lettuce

salad with romaine lettuce RECIPE

Salad With Romaine Lettuce

Jeff Baygents
This salad with Romaine lettuce recipe is extremely easy and quick to make. There are several options shown for additional items if a heartier salad is desired.
No ratings yet
Prep 7 mins
Total Time 7 mins
Servings 4
Calories 94kcal

Ingredients
 

  • ½ head Romaine Lettuce
  • 1 cup shredded carrots or ½ qty of diced carrots
  • 2 stalks celery diced
  • 3 tbsp Mrs. Dash
  • cup Sunflower Seeds salted

Instructions
 

  • Remove the needed Romain Lettuce leaves and rinse over running cold water. Cutup into bite-sized pieces and place in a large serving or mixing bowl.
    ½ head Romaine Lettuce
    Romaine Lettuce prepare to cut - 300x200
  • Cutup the shreeded carrots a bit further so they aren't so long (or dice some carrots instead). Add into mixing bowl and add in the diced celery also.
    1 cup shredded carrots, 2 stalks celery
    Cutting Shredded Carrots
  • Add in the Mrs. Dash. Toss to mix in and distribute all ingredients.
    3 tbsp Mrs. Dash
    salad with added Mrs Dash
  • Top each individual salad serving with the sunflower seeds or optionally mix it into the main mixing bowl prior to serving. Ready for applying each individual's preferred salad dressing.
    ⅓ cup Sunflower Seeds
    Adding sunflower seeds

Notes

This salad is good with any type of salad dressing with common preferences being like Italian, 1000 Island, Balsamic Italian, Ranch, and so on.

Nutrition

Calories: 94kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 2596mg | Potassium: 420mg | Fiber: 4g | Sugar: 3g | Vitamin A: 12257IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™



Salad with Romaine Lettuce

Any salad with Romaine lettuce and these suggested ingredients will be noticeably better than a plain iceberg lettuce salad. The Romaine lettuce offers the soft texture from the dark green leafy end, while the base side offers its crunchy experience. It’s nutritional value is well above just good. Read more from a dietician’s article on Eating Well. The article is titled “Is Romaine Lettuce Healthy?“. Also, big on the healthy aspects, is an article from the World’s Healthiest Foods organization here on Romaine Lettuce.

Romaine Lettuce prepare to cut - 300x200
Preparing for a Salad with Romaine Lettuce
salad with romaine lettuce RECIPE
Salad with Romaine Lettuce

Salad Recipe with Romaine

In this salad with Romaine, these particular vegetable additions work together exceptionally well for their crunchy texture as well as their nutrients offered. The Mrs. Dash makes it easier for adding in the right balance of added seasonings for that great flavor not usually found in a regular salad.

And topping the salad off with Sunflower Seeds gives it a meaty impact. Not everyone wants those seeds so it’s shown as an option to be left out of the main salad serving bowl and is suited for individual preferences during serving time.


Romaine Lettuce prepare to cut - 300x200
Romaine Lettuce prepare to rinse and cut
Cutting Shredded Carrots
Cutting Shredded Carrots
Dicing Celery
Dicing Celery

Romaine Salad Recipe Ideas

Here are some other ideas for additional items. These items to be added are intended as individual collections of items that can be successfully added to the pre-existing recipe. Adding more than one bulleted collection is not a consideration to pursue, as the result has not been confirmed as being a favorable mix. Also, all additions are considered without Sunflower Seeds being added; however, that remains as an option to retain, if desired.

  • Add 20 Spanish green olives
  • Add 3 diced green onions, 2/3 cup Feta Cheese, 1/3 cup sliced/diced black olives
  • Add 1-1/2 diced fresh tomato
  • Add 1-1/2 diced fresh tomato, 1/2 cup shredded cheddar cheese
  • Add 1-1/2 diced fresh tomato, 8 slices of (diced) salami, 5 slices of (diced) Provolone cheese
  • Add 1-1/2 diced fresh tomato, 1/3 cup grated Parmesan cheese, 1 tsp ground black pepper
  • For a Chef’s Salad: Add 8 slices of (diced) deli ham, 2/3 cup of cubed cheddar cheese, 1-1/2 diced fresh tomato, optional 3 diced hard-boiled eggs, 1/2 tsp salt, 3/4 tsp ground black pepper
  • Add 8 slices (crumpled) cooked bacon, 1-1/2 diced fresh tomato. Instead of any dressing, use 3 tbsp. Mayo and 3 tbsp. Sour Cream. Optionally, add any croutons.
  • Here’s a Green Salad Recipe that has no added ingredients beyond Blue Cheese. It uses Romaine Lettuce and Spinach Leaves.

After this Salad with Romaine Lettuce, other popular salads are also shown.


Recipe for Cantaloupe Salad EASY

Recipe for Cantaloupe Salad EASY

Recipe for cantaloupe salad servings

Recipe for Cantaloupe Salad

Jeff Baygents
This recipe for Cantaloupe Salad is extremely easy and quick to make. And it shows how to cut the cantaloupe. Very flavorful.
No ratings yet
Prep 7 mins
Total Time 7 mins
Servings 4 servings
Calories 98kcal

Ingredients
 

Instructions
 

Cut the Cantaloupe into Bite-Sized Pieces

  • Rinse the outside of the cantaloupe and cut in half lengthwise.
    Cut the cantaloupe in half
  • Remove the innards and discard. Set aside one of the cantaloupe halves by tightly sealing it and placing in the fridge. With the remaining half of the cantaloupe, slice it into 4 sections (like the shape of quarter moons).
    ½ medium cantaloupe
    Cut in half repeatedly until desired section sizes
  • With each section, make a deep end-to-end cut down the middle but not going past the rind.
    Cut a deep slit down the middle of each section
  • Cut cross sectionally about every ½-inch.
    Perform cross sectional cuts
  • Slice the orange cantaloupe near the rind to separate it. Put the pieces in a mixing bowl. Discard the rind and repeat with the other sections.
    Slice the cantaloupe bottom away from the rind

Making the Cantaloupe Salad

  • Diced the celery and add it, along with the mayo and black pepper to the cantaloupe pieces in the mixing bowl. Combine to distribute evently and coat the pieces. Serve individually in small bowls, optionally on top of part of a lettuce leaf.
    2 stalks celery, 3 tbsp mayonnaise, ½ tsp Ground Black Pepper
    Recipe for cantaloupe salad individual serving

Nutrition

Calories: 98kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 103mg | Potassium: 166mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2432IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™



Recipe for Cantaloupe Salad EASY to Make

This recipe for cantaloupe salad is fast and quick. It uses mayo, celery, and black pepper to work together to bring out flavors that will be noticeably appreciated. If serving to children, you might want to consider leaving out the black pepper as that’s mostly preferred by a more mature set of taste buds. But, you never know, some kids might like it with it left in it. Best to let them do a sampling.

How to Cut a Cantaloupe

While the recipe is very easy, there are many initial steps regarding the cutting of the cantaloupe. If you want more details and pics regarding those steps, here are the full details:



What Can Be Added to Cantaloupe Salad

You can add several additional ingredients to this recipe for cantaloupe salad easily. Here’s a list of combinations of items you can consider adding to supplement its flavors:

  • Diced cucumber
  • Diced cucumber and bacon bits/pieces
  • Seedless grapes
  • Seedless grapes and walnuts
  • Shredded carrots
  • Diced carrots
  • Crumbled Feta cheese
  • Cottage cheese, on the side

What Goes With Cantaloupe Salad

Here are some main courses and side dishes that go well with this recipe for cantaloupe salad.



Health Benefits of Cantaloupe and Conclusion

Here’s a good article on all about the cantaloupe from Medical News Today. It references a lot of the good nutrients, vitamins, and anti-oxidants it provides. It’s also good towards prevention of dehydration during the hot summer months.


White Rice Recipe EASY Unattended

White Rice Recipe EASY Unattended

This is how to make a white rice recipe easy. Everyone’s gotten used to making minute rice, which is convenient in some ways and inconvenient in another. So, you need to manage minute rice while it’s cooking or simmering. With this white rice simple recipe, your life will be so much easier. Once you’ve made it, you’ll be wanting to share it.


white rice recipe easy FEATURED - 600x600
White Rice Recipe EASY in 25 Minutes Consistently Every Time


white rice RECIPE easy 600x600

White Rice Recipe Easy To Make

Jeff Baygents
This white rice recipe is easy to make. And it saves a lot of money compared to minute rice. There are two tips to make it either fluffy or sticky.
No ratings yet
Prep 5 mins
Cook 25 mins
Total Time 30 mins
Servings 3 servings
Calories 225kcal

Ingredients
 

  • 1 cup white rice extra long grain enriched
  • 2 cups water

Instructions
 

  • Bring water in a pot to a boil. Turn off the burner, add the uncooked rice to the boiling water and stir it in thoroughly with a regular fork. Cover the pot and leave it on the turned-off burner. Let it sit for 25 minutes and, very important, leave it covered without checking it during this period.
    1 cup white rice, 2 cups water
    Rice in water view 1 - 150x150
  • After 25 minutes, remove the lid and follow only 1 of the following options.
    FLUFFY Rice Option: Fluff it up with a regular fork in the pot. Ensure that all rice from the bottom has also been lifted upward and grains become separated from each other throughout the pot. You want to avoid any stirring action; it's a lifting action. Also, leave the pot's lid off for a few minutes to allow the extra moisture to escape. You can put the lid back on to stay warm after about 3 minutes.
    STICKY Rice Option: Do not stir the rice when it's done. Leave it as is. When ready to serve in a bowl or on a plate, use a large serving spoon and scoop it out as a single shape of a serving. An added step is to compress it against the pot's side as you scoop each serving out. Leave the lid on the pot after it's cooked and when not serving.
    white rice RECIPE easy 150x150
  • It's now ready to use in a recipe, to serve, or to store in the fridge.
    white rice ready to serve - 150x150

Notes

Each cup uncooked rice makes about 3 cups cooked rice.
The amount of water for uncooked white rice is commonly twice as much as the amount of rice, e.g., 1 cup of rice uses 2 cups of water.  This is only true for white rice.
To make the rice extra light and fluffy, rinse the rice before cooking, just before adding it to the boiling water.  If you’re wanting sticky rice, skip this action and follow the recipe option for maintaining a sticky rice texture.
Although it might be tempting, you don’t let the rice simmer or cook on low.  Also, you don’t uncover the rice and you don’t stir the rice during the 25-minute sitting period.

Nutrition

Calories: 225kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Calcium: 22mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™


Overview of White Rice Recipe Easy to Make

I’ve had to make this kind of rice in several American commercial environments and also for both Korean and Japanese environments. So, needless to say, I’ve learned both fluffy and sticky rice cooking methods. Time to save money and start having an alternate option from the potato as a new side dish.

Recipe White Rice

Basically, following the recipe, you only need to know that you’re going to use twice as much water as the rice your going to add in. Here are the 1-2-3 steps in a nutshell. See above for the best recipe white rice details.

  • Boil the water (2 cups) and turn off the burner.
  • Stir in the rice (1 cup) and cover the pot, leaving it on the hot, turned off burner.
  • It’s ready in 25 minutes.

You may read the rice package directions and it talks of simmering for 15 minutes, and so on. I learned this technique over 20 years ago of leaving it alone for 25 minutes on a hot burner that’s turned off. I use it for American and Asian recipes. It’s been rock solid and uses no equipment. You don’t need a rice cooker, pressure cooker, nor a slow cooker or microwave.


Advantages of This White Rice Recipe

  • You don’t have to watch it
  • There’s no occasional stirring during any simmering
  • It’s one less thing you have to get back to in 15 minutes when you’re supposed to “check” if it’s absorbed all the water or not
  • You save a burner’s electricity of 15 minutes worth).
  • Finally, you can actually leave it for an hour or two and get back to it when ready to use it.

Things to Add to White Rice

So, you have the basics of the white rice simple recipe. Beyond just serving it plain or using it in another recipe needing white rice, what can you add to it to make it a delicious white rice recipe? Here are some simple ideas for you that I recommend you try individually instead of on the whole pot. These amounts mentioned are referencing per serving:

  • Add a splash of soy sauce to taste; it’s very salty tasting already
  • Add some butter, salt, and pepper (like you do for mashed potatoes).
  • Add a splash of soy sauce, followed by a very minimal touch of rice vinegar (or other vinegar) and mix it up.
  • Add about a tbsp. of soy sauce, a tbsp. of a chopped up green onion, and a pinch of garlic powder.
  • Add about 1/2 tsp. of Mrs. Dash and mix it up
  • Put a scoop of rice on a large lettuce leaf, sprinkle across 1/2 tsp. of Mrs. Dash, pour across a tbsp. of soy sauce, and fold it up to eat as if it were a small lettuce sandwich.
  • And you can also immediately take the cooked rice and put it in a medium high heated skillet. Stir fry it using some sesame oil, diced green onion, soy sauce, and some garlic powder, all to taste.
  • You can heat up some chili with beans, put them atop the scoop of white rice (equal amounts of rice and chili). Then, garnish that with sour cream and shredded cheddar cheese. That can be a main course or a lunch.
  • You can also make some quick white sauce as a gravy and pour it over the rice with a bit of salt and pepper to taste, if needed. That makes a very nice side dish for most main courses.

Here are some other dishes that go well alongside white rice or that you make with this white rice.


Cooking White Rice FAQ

How many calories white rice?

White rice 1 cup calories is about 225 calories. This shown recipe for white rice is illustrating each serving as 1 cup cooked rice. See the nutrition label here for all the nutritional values tied to this 1 cup serving of cooked rice. Fortunately, this recipe for white rice is just rice and water. There are no additives such as oil or salt. For flavorings and additions, read the earlier section in this article about things to add to rice.


Nutrition Facts
White Rice Recipe Easy To Make
Amount per Serving
Calories
225
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
11
mg
0
%
Potassium
 
71
mg
2
%
Carbohydrates
 
49
g
16
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Ratio of Water to Rice 2 to 1

While it’s always best to follow the rice package directions for water ratios, the specifics of how to cook white rice is the basis of this recipe and article. So, for using regular white rice and water, you use the water to rice 2 to 1 ratio, i.e., 2 cups water for every 1 cup uncooked regular white rice. Instant rice (e.g., minute rice) is a 1 to 1 ratio since that is using a precooked rice.

Rice Yield per Cup

When cooking rice, it expands and gives you a larger volume, which varies across different kinds of rice you might use. For example, minute rice yields twice as much usually. 1 cup dry minute rice cooked in 1 cup water yields about 2 cups cooked rice. But, 1 cup long grain (or extra long grain) white rice cooked in 2 cups water, your rice yield per cup will be 3 to 3-1/2 cups cooked rice.


Why brand of rice should I get?

If you’ve followed this recipe and are satisfied with the results, then I would stick with the brand you’re using. Otherwise, there is a ton of over information overload on the Internet on that topic. You’ll end up seeing all kinds of fancy rice names that might only come from a specialty store or online ordering. There is a lot of information that steers you towards a Jasmine rice. As this site’s focus is on (mostly) everyday more common ingredients when possible, here are some brands I’ve successfully used. You might remember the brand picture when you see it next time in the store or online. Also, I always try to get the extra-long grain rice (or long), which usually comes in a plastic bag of around 2 to 5 pounds. To ensure it’s not par-cooked, I read it’s cooking directions and ensure it says about 15 minutes cooking time. I use common leaders of white rice: Mahatma and Blue Ribbon. At times, there are sometimes some store brands that I try on things, and I’ll be eventually testing the Walmart brand of their long grain rice.

Blue Ribbon white rice 5 lb bag
Blue Ribbon white rice 5 lb bag

For buying white rice, I avoid these words when buying it:

  • Par-cooked
  • Converted
  • Boil-in-Bag
  • Minute (or 5-minute), …

Why is my rice so sticky?

Assuming it’s a good brand, there are several possible causes. You’ll want to rule all of these out.

  • The lid must fit well on the pot you’re using. The measured water that was boiled shouldn’t escape during the sitting step.
  • The initial stirring with a fork must break up all the grains to ensure they all get “coated” initially in the boiling water.
  • When the rice is done sitting, and the lid is removed, there might be a tendency to immediately stir the rice instead of lifting it up. Stirring will reinforce compressing and sticking together. The lifting up motion is very particular but easy. You can use a fork to lift up the different areas of the rice so that the granules can fall away from each other. Repeat this lifting action across the entire pot to encourage that to happen. It’s as though you’ll be starting to lift out the rice to let it cool. The second very important aspect it to leave the pot’s lid off for at least a few minutes to let the excess steam release from all that lifting and fluffing actions you just performed.
  • Another cause might be that the particular brand (or its manufactured batch) has an excess of starch or gluten. You can try rinsing the rice thoroughly (and sometimes multiple times) until the water remains somewhat clear. We typically don’t recommend ever rinsing the rice but if you’ve rules out the other steps then this might be a final option to consider. Although there are also some sites that mention this doesn’t do much in some cases but, different brands have different production methods.

How do you cook rice without burning the bottom?

Fortunately, this recipe by design, avoids that issue. However, if you did experience it, you’ll want to ensure you’ve turned the burner off immediately before you pour the uncooked rice into the boiled water. And, ensure you’ve stirred the rice grains in thoroughly. You don’t want to be tempted to leave the burner on low or simmer for this recipe’s method. Also, you’ll need to ensure you don’t have the need to take a peek at the rice before the time’s up as it then won’t be ready at the end of the recommended sitting time. It’s just simply amazing that it cooks on its own and unattended for the full amount of time.

Can I cook the rice for 15 minutes like the rice package says?

Certainly. It will be ready sooner, if you follow all those directions completely. Those instructions might involving managing it during the time the burner’s still on, checking to ensure all the water gets absorbed, stirring some to scrape the bottom, and so on.

Using the above recipe for cooking in 25 minutes is much easier and usually, you can start the rice before anything else in your main recipe you’ll be using with your cooked rice. In time, you’ll see the advantages either way. And, sometimes, I’ll just make the rice the night before and store it in the fridge for the next day’s evening meal I’ll be preparing.

Can cooked white rice be frozen or refrigerated?

Yes. After cooking is done, you can fluff it up to separate the grains, and let it cool down for about an hour. Then, store it in the fridge for up to 3 to 5 days usually. As a matter of fact, many will make this white rice simple recipe a day or two in advance of any other recipe that calls for using white rice. A popular good idea usage is oriental fried rice. It actually cooks and tastes much better if the rice is a day old or, at least cooled down cold.

Conclusion

I hope you’ve enjoyed reading about white rice and the absolute easiest way to cook it unattended. And, of course, reading about many potential additions to making white rice more full of flavor.

For further reading, click here for more info on rice via Wikipedia.


Recipe for Potatoes and Green Beans

Recipe for Potatoes and Green Beans

Recipe for Potatoes and Green Beans Overview

This recipe for potatoes and green beans has a lot of flexibility while retaining extreme flavor. You can use red potatoes and canned green beans and have this as a recipe for red potatoes and green beans. Or, you can use new potatoes and fresh green beans and have it as a recipe for new potatoes and fresh green beans. Regardless, this potatoes green beans recipe can be quite easily changed to fit many changing needs in your kitchen. You’ll easily learn the answer to “how do you cook green beans and potatoes”.

Jump to Recipe
Recipe for potatoes and green beans FEATURED - 600x600
Recipe for Potatoes and Green Beans


RECIPE for potatoes and green beans - 600x600

Recipe for Potatoes and Green Beans

Jeff Baygents
This recipe for potatoes and green beans also contains some diced onions, celery, and carrots. It's a perfect side dish to complete all vegetable needs for any meal.
No ratings yet
Prep 25 mins
Cook 10 mins
Total Time 35 mins
Servings 4 servings
Calories 284kcal

Ingredients
 

  • 2 medium potatoes russet or adjust higher qty for red or new; peeled or unpeeled, cutup in 1-inch pieces
  • ¼ medium sweet onion diced
  • 1 stalk celery diced
  • 6 each baby carrots diced (or 1 regular carrot)
  • 1 tbsp oil for diced veggies
  • ½ lb green beans fresh
  • 1 tbsp oil for green beans
  • ½ tsp salt
  • ¼ tsp Ground Black Pepper
  • 1 tsp garlic powder
  • ¼ tsp basil
  • 2 tbsp oil for final cooking
  • ½ cup parmesan cheese shredded or grated

Instructions
 

  • Rinse and cutup potatoes in about 1-inch size pieces. Rinse in a colander again and add to a pot of boiling water, covering all potatoes. Cook on a medium boil until done, usually in about 20 minutes.
    2 medium potatoes
    Potato pieces peeled in colander view 1 - 150x150
  • While potatoes are cooking: In a a preheated (medium heat) large frying pan or skillet, add in the diced onions, celery, and carrots and cook in about 1 tbsp. of oil. While diced veggies are cooking and being stirred, for about 5 minutes, prep the green beans.
    ¼ medium sweet onion, 1 stalk celery, 6 each baby carrots, 1 tbsp oil
    Recipe for potatoes and green beans diced veggies - 150x150
  • While veggies are cooking, rinse green beans (pinch off string ends, if needed). When veggies cook time is done, toss in the green beans, about 1 tbsp. of oil, and cook all for about 5 more minutes, turning as needed.
    ½ lb green beans, 1 tbsp oil
    Recipe for potatoes and green beans 3 - 150x150
  • When potatoes are tender and done, drain in a colander and add to skillet of other veggies. Add spices. Pour in about 2 tbsp. of oil and gently turn to intermix all vegetables, cooking for about 5 minutes.
    ½ tsp salt, ¼ tsp Ground Black Pepper, 1 tsp garlic powder, 2 tbsp oil, ¼ tsp basil
    Recipe for potatoes and green beans 4 - 150x150
  • Turn off heat. Sprinkle veggies top with parmesan cheese. Then, gently toss to mix all together and serve.
    ½ cup parmesan cheese
    RECIPE for potatoes and green beans final 150x150

Nutrition

Calories: 284kcal | Carbohydrates: 26g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 512mg | Potassium: 644mg | Fiber: 4g | Sugar: 4g | Vitamin A: 744IU | Vitamin C: 29mg | Calcium: 192mg | Iron: 2mg

SOURCE

DarnGoodRecipes.com™


How to Alter this Recipe for Green Beans with Potatoes

Recipe for red potatoes and green beans

If you use red potatoes, you’ll need to increase the amount of potatoes 3 times the amount called for. And, for paring typically small red potatoes, you can usually just cut them into 4 pieces each. If they’re the larger red potatoes (but still smaller than the usual Russet white potatoes), you might just use 2 times the amount called for. Those will probably be cut into 6 pieces each. And, you usually don’t peel these red potatoes for this recipe.

Recipe for new potatoes and fresh green beans

If you are using new potatoes, these are commonly small at about 2-inches in diameter. You’ll need to decide if you should use about 3 times the amount called for. They’ll be typically cut into about 4 pieces and remain unpeeled.

FAQ for Recipe for Potatoes and Green Beans

Can I use something different from fresh green beans, like canned or frozen?

For canned green beans, it will work perfectly fine. You’ll use just one can, drained, and follow the recipe the same after dumping them in the pan to cook. For a change of pace, you can use French-style cut green beans as well.

For fresh green beans, most of the time they have that little string or stem on at least one end of each bean. With practice, you can snap it off or pierce it off with your finger or cut it with a knife. With this small amount, it doesn’t take very long. Because it’s a fresh bunch of green beans, you’ll want to ensure you do rinse them off and then give a quick shake to get rid of the bulk of the water droplets.

For frozen green beans, the results will vary. Some can be thawed out and used with good results. Others, might result in being too wilted when thawed. You’ll just want to take a mental note of which brand does well for future considerations in your dishes such as this one.

Can I run some cold water over the colander drained, cooked potatoes?

This is not recommended. If unpeeled, the skins will begin to separate. Also, they need to remain hot so it doesn’t cool down the cooking veggies you’re about to add them to. And, the potatoes tend to become a little bit more mushy when this is done.


Main dishes for this recipe for potatoes and green beans


About Green Beans

Here are some seasonal times, storage, tips, and nutritional values for green beans from the FCS Extension of the University of Kentucky.

Zucchini and Yellow Squash Recipe

Zucchini and Yellow Squash Recipe

Zucchini and Yellow Squash Recipe Overview

This recipe for zucchini and yellow squash is surprisingly very easy to make. It’s usually ready to serve in about 10 minutes from the start. It’s very colorful and you end up with 2 veggies because you’ve added some onions to the mix.

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Zucchini and yellow squash recipe FEATURED - 600x600
Zucchini and Yellow Squash Recipe


Zucchini and yellow squash recipe FEATURED - 600x600

Zucchini and Yellow Squash Recipe

Jeff Baygents
This squash recipe is very unique and full of flavor as a side dish for just about any meal. It's quick to prepare and cooks rapidly. It's often ready in 10 minutes or less.
No ratings yet
Prep 5 mins
Cook 5 mins
Total Time 10 mins
Servings 4 servings
Calories 134kcal

Ingredients
 

  • 1 medium yellow squash
  • 1 medium zucchini green squash
  • ½ medium sweet onion
  • 3 tbsp sesame oil
  • 1 tbsp sesame seeds
  • tsp cayenne red pepper

Instructions
 

  • Cut ends of both squash. Optionally, peel partially, fully, or none at all. Slice into ¼-inch thick slices and put into mixing bowl.
    1 medium yellow squash, 1 medium zucchini green squash
  • Peel and cutup onion into large pieces. Add to mixing bowl with squash.
    ½ medium sweet onion
  • Add in all remaining ingredients (including oil) and toss to coat evenly and thoroughly.
    3 tbsp sesame oil, 1 tbsp sesame seeds, ⅛ tsp cayenne red pepper
  • Set burner to medium high to preheat a skillet or fry pan. Then, add in all mixing bowl ingredients and cook for about 4-5 minutes, only turning veggies about once per ½-minute. Can drop heat to medium, as needed, to manage the browning. Not recommended for covering. Ready to serve.

Notes

Best flavor sesame oil is the dark brown one, often referenced as “roasted sesame oil”.  To save, you can use 1/2 sesame oil and 1/2 vegetable oil.  Optionally, add in salt, if desired.

Nutrition

Calories: 134kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 316mg | Fiber: 2g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™


Why this is the best zucchini and yellow squash recipe

This is the best way to make zucchini and yellow squash because it has so much to offer. It’s healthy as it doesn’t use salt. It has a wonderful flavor of sesame with both its sesame oil and sesame seeds. We use roasted sesame oil to ensure the unique sesame flavoring stands out. It has a second vegetable usage of the sweet onion. And it has a bit of zest with the touch of cayenne red pepper. You can change that to red pepper flakes if you choose to. And, the method of prepping and cooking ensures it won’t get mushy. And finally, for presentation, it has the green, yellow, and white colors, along with a small amount of browning. Perfect.

Do I peel the Zucchini and Yellow Squash before slicing them?

This is optional. Some people like to peel at least some of it because the skin adds too much “texture” to the dish. Others just don’t like any kind of squash with any skin. So, it’s strictly a personal preference. I usually do the halfway in-between to end up with a final result of a happy middle-of-the-road result. Also, by leaving some of the skin intact, you retain some of the color along with skin’s added nutrients. The skin of both types are high in nutritional value (and they differ between the 2 kinds); however, the yellow squash is usually much thicker than zucchini and at least a little bit of peeling of the yellow is desired by people.

Recipe using Zucchini and Yellow Squash

This recipe uses Zucchini squash and Yellow squash. You actually can double up on one kind of squash if you chose to and make this recipe with just one kind. So, if you have a preference, there’s your biggest flexibility.


Here are some main dishes that are great to serve this Zucchini and Yellow Squash Recipe


About Zucchini and Yellow Squash

Zucchini yellow squash or Zucchini green squash

So, is it green squash, yellow squash, or Zucchini squash? What’s the difference?

Yellow: Well, there are several kinds of squash that are yellow (including yellow zucchini squash) but the kind we see in grocery stores (yellow squash) is also known as straight neck squash. There is a yellow squash known as crookneck squash but it has bumps over it.

Green: There are several kinds of green squash (including zucchini). There is a yellow zucchini, referred as golden zucchini squash. It has the unique star-shaped end that regular green zucchini has. Zucchini can grow to as long as 3 feet but are usually harvested earlier to the common 6-10 inches. Mostly, we see the green zucchini.

Both taste similar to us but the zucchini green squash is more bitter.

Is Squash a fruit, vegetable, or what?

It’s actually a cucurbits, from the Gourd family, like a pumpkin. So, in this case, it’s from the fruit family. So, like the tomato, we common people continue to put it under the vegetables. Why? Probably because it doesn’t seem sweet to us, we often cook it to eat it, and finally, because it’s more vegetable-ish to us. Healthline.com has more on the squash fruit story. And Better.me talks more on the nutrition of yellow squash. However, Wikipedia refers to Zucchini as a vegetable. And we often refer to zucchini as its own name instead of calling it squash at times. So, in the end, who really knows?

Is the Potato or Squash more nutritional?

It’s a tradeoff between the two. One will have more of some things than the other, with some good and some not desired as much, and vice versa.

The potato has more calories, carbs, fiber, and protein. Here’s are comparison between the potato and zucchini and one between the potato and yellow squash from calories-info.com.