My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
This is a very basic stir fry but it is a combination I had never thought to try before. I love sun dried tomatoes but usually only used them in Italian dishes such as pizza and pasta or occasionally on a salad. But after watching a guest doctor on the Dr. Oz show talk about sun dried tomatoes being a "new superfood" and how he loves them sauteed with olive oil and broccolette, I figured why not try them with green beans? Instead of the super salty and often high fat green bean casserole that is so popular around the holidays, this dish has all the flavor, but a boat load of nutrients as well. The sun dried tomatoes give you the salty fix you are looking for and you could even top it with some toasted sunflower or pumpkin seeds for a little crunch if you miss that as well. Honestly of all the side dishes I prepared, this was by far the simplest, and yet my definite favorite. And since the next big holiday is Christmas, why not give it a try for that meal? It is certainly the right colors!
Green Beans with Sun Dried Tomatoes
2 T. olive
red onion, finely chopped
4 cloves of
garlic, finely chopped
1 small jar
of sun died tomatoes in olive oil, sliced thinly
1 - 2 lbs. fresh
organic green beans
In a medium
saucepan or wok, combine the olive oil, onion and garlic and cook over medium
heat until tender, about 10 minutes. Add
in the sun dried tomatoes and cook for a few minutes more. Toss in the green beans and stir fry for at
least five to ten minutes, until cooked but with a little bite. If necessary, you can cover them to
facilitate the cooking.