Over the years, I’ve mentioned a few times that I’d love to write a book. Whether an autobiography or fiction, I’m still not sure. What I do know is that I get lost in writing and that I absolutely love doing it.
Right now, I have a little idea of what I’d like to write about… but I haven’t framed it and I certainly haven’t begun writing it. While I know that it will happen one day, I’m okay today living vicariously through others.
I feel like I am surrounded by writers on most days. My dad has released his World War 2 novel this month, my friend Jill is penning her inspiring running story, and the lovely Andie Mitchell is publishing her very first cookbook this month – Eating in the Middle: A Mostly Wholesome Cookbook. And, Andie sent me a copy to preview! Thanks, love!
You guys… I am a HUGE fan of Andie’s recipes (um, her buffalo chicken tenders were life-changing!) and her beautiful way with words. This book brings both together in the most incredible way. I don’t believe I’ve EVER read a cookbook. You know, the opening remarks by the author and the writing in-between… but I read every word of this cookbook, and I loved it!!
Andie’s cookbook Eating in the Middle stresses the importance of eating mostly healthy, and really enjoying your favorite foods along the way. For example: She includes a quick story entitled “I’ll Never Give Up Cake.” Andie – – I’m with you! Even with the name of my blog, I’ll never give up cake either. And, I’ll make sure I “make it special” and eat only those that I absolutely love.
There are so many recipes in this cookbook that I want to try… so, so many! Baked Banana Bread Doughnuts, for example… the Sweet Potato Curry, and the Greek Salsa… oh my!
After much contemplation, I decided to start with the Sesame Green Beans. As I mentioned on Monday, I’m really focusing on eating healthy right now… strictly eating on my Jenny Craig plan… so I wanted to make a lovely veggie side dish I could enjoy with my meals. And, this dish TOTALLY hit the spot.
Fresh, crunchy green beans, dressed with a salty, sweet dressing…. yum! I could see these as a warm side dish and as a lovely addition to an Asian salad or slaw. Delicious and flavorful, you need to try these!
Sesame Green Beans
From Andie Mitchell’s Eating in the Middle
1 Tbsp. sesame seeds
1 tsp. salt
1 lb. green beans, trimmed (about 4 cups)
1 Tbsp. honey
2 tsp. low-sodium soy sauce
2 tsp. toasted sesame oil
1 garlic clove, minced
1. For the dressing, in small bowl, whisk together the honey, soy sauce, oil, and garlic.
2. For the green beans, in a small skillet set over medium heat, toast the sesame seeds, shaking the pan frequently to prevent burning, until lightly golden and fragrant, 1-2 minutes.
3. In a large saucepan over high heat, bring 1 quart water and the salt to a boil. Add the green beans, return the water to a boil, and cook until the beans are bright in color and just tender, about 5 minutes.
4. Drain the beans and transfer them to a large mixing bowl. Add the soy dressing and the sesame seeds. Toss to coat.
5. Serve immediately.
Per 1/4 Recipe Serving:
CAL 85; FAT 4g; SAT FAT 0g; CARBS 12g; PROT 3g; FIB 3g; SUG 7g
WW Points+: 2; WW Smart Points: 3