Hey everyone! I hope you’re having a good week. My 1.8 day work week is over (Monday was a holiday, Tuesday I had a Doctor’s appointment, Wednesday was a full day of work, Thursday (today) I left early to go to the oral surgeon for a follow-up on the minor surgery I had last week, and tomorrow is my AWS day (i.e. I get every other Friday off).
Since I did leave work early, I was able to get home earlier than usual and cook dinner for Andrew and me. I decided to make some tortellini with some homemade pesto (having your mother who lives really close pretty much throw extra food, like homemade pesto, is so hard. Said no one ever. Love you Mom.) as the ‘main dish’ and also try a recipe I found on Pinterest using green beans and mushrooms…and it’s turned out to be amazing!
A pretty awesome side dish
Here’s the recipe:
- 8 oz. mushrooms, sliced in 1/2 inch slices (any mushrooms will work)
- 1 lb. fresh green beans
- 1 1/2 T olive oil
- 1 T balsamic vinegar
- salt and fresh ground black pepper to taste
- 2 T finely grated parmesan cheese
Preheat oven to 450F. Wash mushrooms and let drain. While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. Cut mushrooms into slices 1/2 inch thick.
Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.
It’s a decently healthy side dish that seriously took me ten minutes to prep, and that included cutting the ends of the green beans off. I also didn’t really measure the ingredients, but figured I should post the ‘official’ measurements from the website in case you wanted to follow the recipe to a T (or tee?…I should probably look up that saying…haha).
Today was a rest day for me, and tomorrow I’m either going to cross train or get my long run (9 miles) in. Since I’m getting blood work done in the morning (for my yearly physical) I’m thinking that a long run must not be the best idea…but we’ll see how I feel later in the day when I red blood cell count increases 🙂
Well I’m off to either watch Royal Pain (I think I need an intervention), or clean something. I’m leaning more towards Royal Pains (shocker…I know).
Does anyone else use Pinterest as a recipe box? Any recipes I should ‘pin’?
Has anyone ever had blood work done and then went for a run? How did it turn out?