Green Beans with Toasted Garlic

It's really MUCH more delicious than it sounds.

Eating healthier is part of the quest of running better to run better with our dogs.

Once in a (very) great while, I like to capture for the record one of the dishes I've tried that's both heathy and tastes really good.

This is a recipe I found in the July issue of Cooking Light Magazine -- in general, a highly recommended source if you like to cook from a fresh, interesting perspective.

This particular recipe features height-of-summer, fresh-picked green beans shot through with skillet-toasted garlic. Before you make the "eeww" face, consider that toasting brings out the sweetness of garlic and tones down the tang.

The result will really surprise you. Suggest you stick with very fresh, raw garlic, not the kind in a jar. The slices hold up to toasting better and fresher is just, well, sweeter!

Without further adieu, here is the recipe for your end of summer dining pleasure.

Green Beans with Toasted Garlic

1 pound green beans

2 teaspoons butter

1 teaspoon olive oil

4 garlic cloves, thinly sliced

1/4 teaspoon salt

1/4 teaspoon black pepper

1. Bring large saucepan of water to a boil. Add beans, cook 5 minutes. Rinse with cold water. Drain.

2 Heat a large skillet over medium-high heat. Add butter and oil; swirl until butter melts. Add garlic; saute' 30 seconds. Remove garlic; set aside. Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently. Top with garlic. Yield: 4 servings. (serving size about 1 cup)

Calories: 67, Fat 3.2 g, Protein 2.3 g, Carb 9.2 g, Fiber, 4 g, Chol 5 mg, Iron 1.3 mg, Sodium 169 mg, Calc 49 mg.

Italian Lentil Soup

Enjoy it with your best friend!

I planned to keep a narrow focus on this blog, but there's also the thing that I also like to cook. So I'm posting this recipe. It's actually for my sister-in-law Mary Pat. I made it for her and her family when they came to visit over Easter. It's easy and inexpensive to make for a group. Credit for the recipe goes to Taste  of Home and Healthy Cooking Magazine.

Italian Lentil Soup

1 Medium onion, chopped
1 tablespoon olive oil

2 garlic cloves, minced
3-1/4 cups water

1 can (14-1/2 oz) vegetable broth

1 cup dried lentils, rinsed

1 med. carrot, shredded

1 small green pepper, finely chopped

1 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. crushed red pepper flakes, optional

1 can (14-1/2 oz.) no-salt-added diced tomatoes

1 can (6 oz) tomato paste

1 Tbsp. lemon juice

2 cups cooked brown rice (optional)

1. In a Dutch oven, saute onion and garlic in oil until tender. Add the water, broth, lentils, carrot, green pepper, oregano, basil and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.

2. Stir in tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice if desired.

Nutrition facts: 1-1/3 cups with 1/3 c rice equals 269 calories, 3 g fat (trace sat. fat), 0 cholesterol, 383 mg sodium, 48 g carbohydrate, 14 g. fiber, 13 g protein