Parmesan Green Beans

ERMAHGERD!

I was looking to liven up some frozen green beans that were almost in need of being thrown out and concocted this easy recipe.

Ingredients

3-4 c frozen green beans, cut
splash olive oil (just enough to cover the bottom of the frying pan, plus some to lightly coat green beans)
4 tbsp Parmesan (I used the Kraft "grated" cheese, which seems like more of a powder, but whatever)
half a handful garlic salt (I didn't measure this, so use best judgement)
pinch of onion salt

And, of course, you can adjust measurements if you don't want to cook that many green beans at once. Or you don't want that much cheese. Or you really, REALLY like garlic salt (no judging here!). Seriously, just use best judgments and adjust to your own taste. This is more of a "hey, these five things taste great together" announcement, not a "follow these instructions to the letter or else!" kind of recipe.

Directions

1. Steam the frozen green beans in a pot until just cooked. Drain the water and set aside for the moment.

2. In a large frying pan set to medium heat, add the olive oil, making sure it coats the entire bottom of the pan. Add green beans.

3. Add Parmesan, garlic salt, and onion salt. Stir. Let it cook for a couple of minutes, three to four is probably good. You'll see the cheese starting to melt itself back together. Remove from heat and enjoy!

Comments

I'm making this all the time! So good.

LAST MADE: Tonight for dinner. And tomorrow's dinner.
INJURIES: None.
RESULT: Vegetable heaven.
FOR NEXT TIME: Go a little lighter on the olive oil. I think I used too much (hence why I say LIGHTLY cover green beans. LIGHTLY!!!)

Rheinlander Lentil Soup

I've always loved the Rheinlader lentil soup. Which is surprising since I despise most legumes (eating them normally results in my "blech face," as my family likes to call it). I thought I'd try cooking it some time and thus have included here as a reminder.

Here is the "original" recipe (though not sure if it's legit or not):

Ingredients 

4 tbsp olive oil
5 slices of bacon, cut into small pieces
1 c chopped carrots
1 c chopped onions
1 c chopped celery
3/4 c all-purpose flour
3.5 quarts water
2 bay leaves
2 tsp salt
1 c dry lentils
2 cubes beef bouillon
1 tsp dried thyme
1 pinch ground nutmeg
1 pinch ground white pepper
1 c potatoes, diced

Directions

1. In a large pot over medium high heat, combine the oil, bacon, carrots, onions and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty.

2. Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper, and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.

Suggested Changes

1. Add extra carrots, lentils, and potatoes

2. Reduce flour to 1 c and water to 3 quarts

3. Omit olive oil and bouillion for heartier and healthier soup

4. Use chicken broth for 2 qts. of liquid

5. Add 1 tsp powdered onion and 1 tsp powdered garlic

Comments

LAST MADE: ???
RESULTS: Unknown
INJURIES: TBA
FOR NEXT TIME: *Twilight Zone theme*