Oven Roasted Green Beans and Mushrooms with Cashews

Hello, all! It’s been a busy last few weeks. I finished my student teaching experience and got a job as a long-term sub position as a 5th grade science and social studies teacher. Friday night I collapsed in to bed and slept for a full 12 hours… I haven’t slept that much since high school!

Anyway, really exciting news! I GOT MY PLACEMENT FOR TEACHING IN THAILAND! I’ll be teaching K-2 grade English in Chonburi City, which is a coastal city located right on the Gulf of Thailand! I can’t even describe how excited I am! More on this to come soon.

In the meantime, a simple, yet delicious recipe. I always forget how good food tastes when roasted. Need to remember to roast more often… Anyway, the seasoning makes this an awesome side dish. Add in the crunch of the cashews, and you’re in heaven.

Oven Roasted Green Beans and Mushrooms with Cashews

Ingredients:

12 oz of green beans, washed and trimmed

2 large portobello mushrooms, cubed

1 tsp dried thyme

1 tsp oregano

1 tsp dried sage

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

pepper, to taste

2 tbsp avocado oil

1 tbsp balsamic vinegar

1 handful of cashews

Directions:

Preheat the oven to 400°F. In a large bowl, combine and mix all of the ingredients. Transfer to a roasting pan and place in the oven for 20 minutes. Afterwards, sprinkle with cashews and serve.

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Kale Chips

Sometimes I work with ulterior motives. In my defense though, it’s in the name of the greater good. Or, in this case, kale chips.

I’d been curious about Brad’s Raw Kale Chips for a while. Problem was, I wasn’t a big fan of the cost. So much money, and for such a little container too!

Anyway.

Christmas came and with it, I pondered over what to get my impossible-to-shop-for Dad. So I went into the local T.J. Maxx and bought a bunch of the organic foods and unique snacks to put in a basket (great present idea by the way) and what do ya know? There was a carton of Brad’s Raw Vampire Killer Kale Chips. So I decided to go all out and buy it (I know, such a sacrifice, right 😉 ).

But, my mind was already working in advance. If my dad ended up liking the chips, he might buy me some kale to make my own! (In case you haven’t picked up on it, I’ll state the obvious: I can be very cheap.) I’d have been trying to convince my dad to eat kale, but he wouldn’t because of its bitter taste (which he knew without ever trying before…?) Now, disguised as a christmas gift, he’d have to try some. Ha!

And so, much to my surprise (or lack of) there was several bunches of kale in the fridge next week, with my Dad excitingly telling me, “Now you can make me those kale chips from scratch!”

That’s a great idea, Dad! Now why didn’t I think of that…

Oh, case you’re wondering, my dad does not read this blog 🙂

Kale Chips

Ingredients: 

1/4 cup raw cashews

2 tbsp sunflower seeds (outer shells already removed)

6 cups kale, stems removed and cut/ripped into pieces

1 tbsp olive oil

1 tbsp lemon juice

4 tsp garlic powder

1/2 tsp crushed red pepper flakes

salt and pepper, to taste

Directions: 

Place cashews in a bowl of water and let soak for 1 hour. Afterwards, combine with sunflower seeds in a food processor and pulse until in crumb-sized pieces.

Line 2 large roasting pans with parchment paper and preheat the oven to 325 degrees. In a bowl, combine and toss kale, cashew/seed mixture, olive oil, lemon juice, garlic powder, pepper flakes, salt, and pepper. Spread out on roasting pans. Bake at for 18 minutes. Afterwards, let sit for 2 minutes to cool down and become crispy.

Butternut Squash Gratin (Grain-Free)

A few years back, my mom took over hosting Christmas Eve dinner from my grandparents. Since my Mom-Mom was famous for making her lasagna every year, my mom realized that if she tried making it, everyone would compare it to hers. So, we’ve been trying to come up with a menu that we can make into a tradition.

This year, were adding this to the list.

It’s interesting. I’m so used to using, shall we say “alternative” techniques and recipes, that I always forget how my relatives think my food, on appearances alone, is either downright “weird” or (hopefully) “creative.” Fortunately, my mom tasted it and thought it yummy and “creative” and requested that I make it for our menu!

Butternut Squash Gratin (Grainless) 

Ingredients:

1 tbsp ghee

3 cups peeled and finely cubed butternut squash

1 small onion, chopped

1 tsp dried parsley

1 tsp dried thyme

1/4 tsp nutmeg

salt and pepper

1/2 cup cashews

1/2 cup organic feta cheese

Directions: 

Heat ghee in a skillet until melted. Add in butternut squash and sauté for 20 minutes, until slightly tender. Add in onion, parsley, thyme, nutmeg, salt and pepper and cook for 5 more minutes. Spoon into a sprayed baking dish (about 8-9 inches in diameter). Bake at 350 for 15 minutes.

Meanwhile, pulse cashews in a food processor until reduced to fine pieces. Add in feta cheese and pulse a few more times. Sprinkle 2/3 a cup over butternut squash. Bake for another 20 minutes and serve. Set out the remaining cashew mixture and sprinkle over butternut squash, if desired (highly recommended).