Greenista Girl Shubhra plans ahead for the holidays and makes these beans a week in advance and freezes them. The day before she serves them, she puts them in the fridge to thaw them and then quickly heats them up in the microwave.
Nov
19

Thanksgiving Prep Week: Green Beans and Potatoes

Shubhra

Move over green bean casserole, there is a new version in town. Instead, serve up this delicious, nutritious, and less fattening green bean and potato dish that gets all jazzed up with some Indian spices. Greenista Girl Shubhra shares her Green Bean recipe from her new cookbook, Entice with Spice – Easy Indian Recipes for Busy People.

Spice Green Beans and Potatoes

Serves 4 ~ Prep time: 5 minutes (15 minutes if using fresh green beans) ~ Cook time: 30 minutes

Refrigerator life: 3 days ~ Freezer life: 1 month

Reheating method: Place the refrigerated or defrosted beans in a microwave and stir periodically. Or, place them in a skillet over medium-low heat and stir periodically.

Ingredients

  • 1 lb fresh organic green beans or frozen, chopped or French cut green beans
  • 3 tablespoons organic vegetable oil
  • 1 teaspoon organic cumin seeds
  • 1 medium organic russet potato (about ½ lb), peeled and cut into ½-inch cubes
  • ½ teaspoon ground organic turmeric
  • ½ teaspoon ground organic red pepper (cayenne)
  • 1 teaspoon organic salt
  • ½ teaspoon ground organic black pepper

1. If you’re using frozen green beans, do not defrost them. If you’re using fresh green beans, wash them. Trim the tip and head and discard. Chop the green beans into ¼-inch pieces.

2. Pour the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the green beans, potato, turmeric, red pepper, salt, and black pepper. Stir thoroughly. Cover the skillet and cook for 5 minutes, stirring occasionally.

3. Remove the cover. Cook, stirring frequently, until the beans are tender and you can easily insert a knife through the potato cubes, about 20 minutes. Turn off the heat. Let rest covered for 5 minutes on the warm stove. Enjoy now or let cool to room temperature and refrigerate or freeze for later!

Recipe courtesy of Shubhra Ramineni. www.enticewithspice.com

Written by Greenista Girl Shubhra

Photos by Shubhra Ramineni from Entice with Spice: Easy Indian Recipes for Busy People

Greenista Girl Shubhra plans ahead for the holidays and makes these beans a week in advance and freezes them. The day before she serves them, she puts them in the fridge to thaw them and then quickly heats them up in the microwave.
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5 Responses to “Thanksgiving Prep Week: Green Beans and Potatoes”

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Nov
17

Meet Shubhra, the Author of Entice with Spice

Brianne

Molly Hubbard and Libbie Masterson

invite you to a book signing with

Shubhra Ramineni

as she signs copies of her new cookbook

Entice with Spice: Easy Indian Recipes for Busy People

Wednesday, November 17, 2010 from 5 pm to 7 pm

River Oaks Bookstore

3270 Westheimer, Houston TX 77098

(713) 520-0061

Come meet the author and enjoy wine and light bites

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4 Responses to “Meet Shubhra, the Author of Entice with Spice”

  1. tweetattacks review says:

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Greenista Girl Shubhra keeps baby carrots washed and ready to munch on in her fridge so when the munchies strike, she has a healthy snack handy.
Oct
22

Skinny Dipping: Triple Herb Fresh Cheese Dip

Shubhra

Skip the fatty chip dips and whip us this delish Triple Herb Fresh Cheese Dip for your next shindig – it’ll have guests hovering around the dip bowl all night. Fresh organic mint, basil, and cilantro mixed with ricotta cheese and yogurt (use low fat for the skinny girl version) for an awesome triple herb taste sensation that’s like a party in your mouth.  Serve it up with an assortment of colorful organic veggies such as carrots, celery, cauliflower, and turnips.  Just keep eye out for double dippers!

Triple Herb Fresh Cheese Dip

Makes 1¼  cups; Prep time: 20 minutes

  • ¼ cup chopped organic fresh basil
  • ¼ cup chopped organic fresh mint
  • ¼ cup chopped organic fresh cilantro
  • 1 cup organic Ricotta Cheese
  • ¼ cup organic Plain Yogurt
  • 2 tablespoons fresh organic lemon juice (or to taste)
  • 1 organic green onion, coarsely chopped
  • salt and freshly ground black pepper to taste

Blend herbs, ricotta, yogurt, lemon juice, and green onion  in a food processor or blender until as smooth as possible.  Season with salt and pepper to taste. Transfer dip to a cute serving bowl, cover, and chill until ready to serve.

Recipe Adapted from Organic Valley Coop

Written by Greenista Girl Shubhra

Photos by Delectable Victuals

Cilantro is the leaf of the coriander plant. Fresh organic cilantro disinfects and helps detoxify the body and also has been shown to reduce menstrual cramping.
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Greenista Girl Neha is a proud vegetarian.
Oct
19

Greenista Girls Greenversations: Veggie Salad

Brianne

Watch as Greenista Girl Neha whips up a yummy veggie salad with a light vinaigrette dressing. It’s so good even the dog is begging for some. Aw!

Eating local, vegetarian, and organic can reduce the ecological footprint of our diet by 90%.
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4 Responses to “Greenista Girls Greenversations: Veggie Salad”

  1. Wally Stenberg says:

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Greenista Girl Shubhra livens up plain oatmeal by mixing in mashed fresh organic bananas and strawberries together, and her baby girl eats it up for a healthy start to her day.
Oct
14

Tiny Bites: Petit Appetit Cookbook

Shubhra

Stumped when you hear the words “Mommy, what’s for dinner?” Allow cookbook author Lisa Barnes to save the day with her collection of healthy and organic dishes that make you and your little ones happy.  She has two awesome cookbooks, The Petit Appetit Cookbook: Easy Organic Recipes to Nurture Your Baby and Toddler and Petit Appetit: Eat, Drink, and Be Merry: Easy, Organic Snacks, Beverages, and Party Foods for Kids of All Ages . We love how she gives fancy and flavorful food choices for your 4-month-old to 4-year-old.  Lisa really knows how to pair up her fruits and gives ideas on what fresh fruit puree combinations go well together such as mangoes with pears, kiwis with bananas, and papaya with apricot… hmmm. This sounds so gourmet and delish we are gonna make some extra “baby food” for ourselves too.

Written by Greenista Girl Shubhra

Photos by Petit Appetit

Fresh bananas (make sure it’s organic) are readily available, easy to carry as a snack, and make an excellent fruit choice. They are an excellent source of potassium, which is beneficial for heart and bone health.
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3 Responses to “Tiny Bites: Petit Appetit Cookbook”

  1. Tweets that mention Greenista - green, trendy, and eco-conscious tidbits | Greenista -- Topsy.com says:

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