I love cooking! My mother taught me some basics in cooking, but she came from the get it out of the freezer box and bake it generation. In my early thirties, post hysterectomy, and weight gain, I wanted to get healthy. I started to read about all the preservatives in packaged foods, so my first step was to learn to cook healthy dishes for me and my family. This begins (and still is) my trial and error of learning to cook. I enjoy watching cooking shows and learn a new helpful tip. I love to take basic, unhealthy, boring dishes and change them into a party for you taste buds.
My taste buds love spicy or very flavorful foods. Green beans are one of my favorite vegetables and I love to make them many ways, but this recipe is loved by many who have tried it.
This amount feeds a family of four with leftovers:
2 16oz. pkgs. frozen cut green beans (you can use fresh but may need to add a little water when cooking them. Canned beans get too mushy.)
1 medium onion, chopped
1 cup mushrooms, sliced
1 T olive oil
1 T minced garlic
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 tsp black pepper
1/4 c low-sodium soy sauce (if you use regular soy sauce, do not add salt)
Heat large, deep skillet on high, add olive oil and brown minced garlic, onion, mushroom, reduce to medium heat.
Stir in frozen green beans. Add spices (you can add more or less depending on you taste) and cover to keep moisture in.
Let cook, stirring the green beans every few minutes. When the beans start changing color (getting darker), add the soy sauce. Cook till beans are tender. Sprinkle with bread crumbs.