In the last week or so I’ve been rather uninspired in the kitchen. I’ve been in a creative slump where I think and think about what to make, but then just end up settling for peanut butter and jelly. It’s like writer’s block but for cooking.
So in an attempt to shake this, last night I went to the store and picked up ingredients as they caught my eye, and ended up making a pretty good spread! I made paprika and lemon seasoned chicken, roasted veggies, and from scratch focaccia bread. It was so great to be back in my zone, chopping, and kneading, and seasoning. It really brought me back to my food loving self!
Today, I made not one, but two recipes that I intend to share on the blog. The first one being these fantastic roasted green beans. You may not think green beans are all that special, but when you combine them with the sweet and tangy flavors of sun dried tomatoes, and add toasted pine nuts for crunch they become amazing. I used some of the oil from the jar of tomatoes and it really put this recipe over the edge. This is Thanksgiving worthy, no lie.
This recipe is also vegan and gluten free. So serve it up to all your friends!
Ingredients
1 lb Green Beans, Washed and Trimmed
6-7 Sun Dried Tomatoes, Chopped
1/4 C Pine Nuts
1 Tbsp Oil from Sun Dried Tomato Jar
Salt to Taste
Directions
Preheat oven to 350 Degrees F/190 Degrees C.
Place pine nuts on a sheet pan, and place in the oven for 5-7 minutes. They should turn slightly brown, but be careful not to burn them. When you can start to smell them they are probably done.
On another sheet pan, place the green beans and sun dried tomatoes. Drizzle the oil over top, and toss to coat. Sprinkle salt to taste over beans and place in the preheated oven.
After 10 minutes stir the beans, and place back in oven for another 5-7 minutes.
When beans are done, remove from oven and serve with pine nuts sprinkled over top.
