Five Foot Foodie

taking control of the cookbook chaos

Arkansas Green Beans

June 17
  • 5 (15-ounce) cans of green beans, drained (I’ve also substituted a couple cans of wax beans for a little variety in color)
  • 12 slices bacon (cooked until slightly crispy, then cut into large pieces)
  • 2/3 C brown sugar
  • 1/4 C butter, melted
  • 7 tsp soy sauce (or 2 Tbsp + 1 tsp)
  • 1 1/2 tsp garlic powder

Preheat oven to 350 degrees. (Note: I’ve successfully made these several times in a foil pan on the grill). Place the drained green beans in a 9×13 pan.  Sprinkle with the cooked bacon pieces.  Combine the sugar, butter, soy sauce, and garlic powder in a small bowl.  Pour over the green beans and bacon.

Bake uncovered at 350 degrees for 40-45 minutes.  Remove from oven and serve.

posted under Vegetables and Side Dishes | Comments Off

Broccoli Grape Salad

February 1
  • approximately 4 C broccoli and cauliflower florets
  • approximately 1 – 1 1/2 C red grapes, cut in half
  • 2 stalks celery, sliced
  • 1/4 C baco-bits
  • 1/4 C sunflower kernels

Dressing:

  • 1 C lite mayo
  • 2-3 Tbsp sugar
  • 2-3 Tbsp cider vinegar

Place all ingredients in a large bowl.  In a separate bowl combine the dressing ingredients and mix well.  Pour the dressing over the broccoli mixture and stir until everything is coated.

posted under Salads, Vegetables and Side Dishes | Comments Off

Sesame Noodles

August 23
  • 1 16oz package linguine pasta, cooked and drained (could use spaghetti, too)
  • 1/3 C soy sauce
  • 5 cloves of garlic, minced
  • 3 Tbsp rice vinegar
  • 3 Tbsp sesame oil
  • 1 tsp Sriracha
  • 4 Tbsp canola oil
  • 5 green onion, sliced thin (next time I might cut back on these)

While your pasta cooks, whisk together the soy sauce, garlic, rice vinegar, sesame oil, Sriracha, and canola oil in a medium bowl.  Pour over the cooked noodles and toss so everything gets coated evenly.  Garnish with green onions.

Makes approximately 9, 1-cup, servings…281 calories per serving

Refrigerator Pickles

August 23
  • 11 C water
  • 2 C white vinegar
  • 1/2 C canning/pickling salt
  • Fresh dill
  • Cucumbers
  • Garlic
  • Pickling spice
  • Crushed red pepper

Combine the water, vinegar, and salt and bring to a boil; boil for 3 minutes so the salt dissolves.  The original recipe calls for one large batch, putting everything in an empty ice cream pail.  I usually make a batch of the vinegar mixture and refrigerate it and then reheat as needed.  In each pint or quart jar I layer dill, cucumbers, a couple cloves of sliced garlic, some pickling spice, some crushed red pepper, then top with more dill.  I fill the jar with the vinegar mixture and cover.  Whether the pail method or individual jar method, leave out on the counter for at least 24 hours then refrigerate.  These last a long time in the refrigerator.

Lemon-Feta Angel Hair

February 14
  • 8 ounces uncooked angel hair pasta
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 package (4 ounces) crumbled feta cheese
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Cook pasta according to package directions.  In a large skillet, saute garlic in oil for 1 minute. Drain pasta; stir into skillet. Add the remaining ingredients; toss to coat. Yield: 4 servings.

Nutrition Facts: 1 cup equals 344 calories, 12 g fat (4 g saturated fat), 15 mg cholesterol, 569 mg sodium, 44 g carbohydrate, 3 g fiber, 13 g protein.

Creamy Cucumber Salad

August 28

1 medium cucumber, diced
2 plum tomatoes, diced
4 green onions with tops, sliced
1/2 cup sour cream
1/4 teaspoon celery salt
1/8 teaspoon pepper

Combine all ingredients in a bowl. Refrigerate until serving. Yield: 4 servings.

Nutritional Analysis: One 3/4-cup serving (prepared with fat-free sour cream) equals 55 calories, trace fat (0 saturated fat), 0 fiber

Cucumber Dip

August 23

2

  • 2 cups finely shredded cheddar cheese, 2% reduced fat
  • 2 cups finely shredded mozzarella cheese
  • 2 large tomatoes, diced
  • 1 medium green pepper, diced
  • 1 small cucumber, seeded and diced
  • 1 small onion, diced
  • 1 8-ounce bottle Hidden Valley ranch salad dressing, lite
  • 2 tablespoons salsa

In a large bowl, combine the first six ingredients.  Combine the salad dressing and salsa in a separate bowl.  When ready to serve, pour the salad dressing mixture over the cheese and vegetable mixture and stir gently to combine.

Summer Garden Couscous Salad

July 11
  • 3 medium ears sweet corn, husks removed
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1 cup uncooked couscous
  • 1 medium cucumber, halved and sliced
  • 1-1/2 cups cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.

In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.

In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings.

Nutrition Facts: 3/4 cup equals 171 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Ramen Noodle Coleslaw

April 26

17 039

  • 1 package coleslaw mix (10-16 ounces)
  • 2 green onions, sliced
  • 1 stalk celery, thinly sliced
  • 1/3 cup sunflower seed kernels
  • 2 packages ramen noodles (1 chicken, 1 oriental)

Dressing:

  • 1/3 cup canola oil
  • 1 tbsp. sesame oil
  • 1/4 cup cider vinegar
  • 2 tsp. sugar
  • the two seasoning packets from the ramen

Dump the coleslaw mix into a bowl.  Add the onions, celery, and sunflower seeds.  Break up the dry ramen noodles into small bite-size pieces and add to the bowl.  In a separate bowl, combine all the dressing ingredients and mix well.  Just before serving, pour the dressing ingredients over the coleslaw mixture and stir to mix well.

Crock Pot Stuffing

November 21
  • 1/2 cup butter or margarine
  • one large onion, chopped
  • celery, chopped (approx. 2 cups)
  • two 4-oz cans of mushrooms, drained
  • 1 1/2 tsp salt
  • 1 1/2 tsp sage
  • 1 tsp poultry seasoning
  • 1 tsp thyme
  • 1/2 tsp pepper
  • 1/2 tsp marjoram
  • crouton-style unseasoned stuffing (one 14-oz bag)
  • 3 1/2 cups turkey stock (or chicken broth)
  • two eggs, well beaten

Melt butter in a skillet and saute onion, celery, and mushrooms.  Add the seasonings.  Pour over the bread cubes in a very large mixing bowl.  Toss well.  Pour in the turkey stock or broth and mix well.  Add the eggs and mix well again.  Pack mixture lightly into a crock pot.  Cover and cook on high for 45 minutes, then reduce heat to low and cook for an additional 4 to 6 hours.