Green and yellow beans with peppers and garlic

I use string beans for this recipe, a mixture of yellow and green. The sesame oil adds an interesting flavour to the dish.

Ingredients

1/2 lb green beans

1/2 lb yellow beans

2 tsp olive oil

1 small red and one small yellow pepper (seeded and julienned)

1/2 tsp chili pepper flakes

2 cloves garlic, crushed and chopped

1 tsp sesame oil

salt and pepper to taste.

Method

Boil the bean until tender but crisp, about 3 mins

Drain, plunge in iced water to stop the cooking then drain again

Heat olive oil over a medium heat( I use a wok here )

Add the peppers and cook for about 2 mins

Add the beans and cook for a couple more minutes

Add the chili and garlic, and saute until cooked.

Drizzle with the sesame oil and season.

A ZERO cholesterol dish with only 50 cals a serving!!!

Melanzane Alla Parmiggiana- parmesan aubergine-eggplant

Ingredients

1 Kg egg plant(aubergine)
100 gr. grated parmisan cheese
200 gr. mozzarella- grated

2 cans tomatoes
some flour
2 onions
Garlic

basil
Olive Oil


Method:

Cut the eggplant lengthwise, salt slightly, place aluminum foil on top and a weight ( a cook book!)

Let stay for about an hour.
In the meantime, fry onions and garlic in olive oil. add the tomatoes and herbs and let simmer for about 30 mins.
Pre heat the oven to 180C or 380F
Rinse the egg plant and fry gently untill almost cooked.
Layer the vegetables with mozzarella, sauce and grated cheese ending with a layer of mozzarella
Cook for about 30 mins

YUMMY!!!

Minestra (Maltese Version)

This is a great way of using up veggies!

Ingredients

2 carrots
2 courgettes
2 cloves garlic
1 large onion
4 medium potatoes
1 turnip or 1 kohl rabi
2 celery stalks
4 medium savoy cabbage leaves
250g butternut squash or pumpkin
100gms fresh peas
1 spoonful of olive oil
salt and pepper
(you can also add lentils and fava beans)
1tbs tomato puree (optional)
Vegetable broth

Method
Heat the oil and fry the onions and garlic lightly.

Add the chopped up veggies and saute for a few minutes
Add the vegetable broth,(the more you add the less thick the minestra will be - generally it is served rather thinck but thats up to you!)
bring to the boil and then simmer until vegetables are tender.


Serve with a good topping of grated parmigian or romano cheese.



This dish can also be pureed for those who dont like chunks of veggies and prefer a smoother soup.

ENJOY!