Month: July 2017

These are the healthiest, crunchiest and crispiest green beans ever. If you want to add heat to these beans, you can add hot chili powder to the bread crumbs and mix well. Here is the recipe.

1. Preheat oven to 425°F.
2. Trim the ends of the green beans.
3.  Wash the beans and dry them on paper towel.
4. Season with salt and pepper.
5. Beat the eggs with a pinch of salt.
6. Roll the beans in flour. Shake the excess flour.
7.  Dip them in eggs.
8. Finally roll them in bread crumbs and shake out the excess.
9. Place the beans on a baking sheet covered with parchment paper.
10.  Drizzle with olive oil, that make them roast better and taste better.
    
11.  Roast for 30 minutes. After the first 15 minutes, flip the beans over to roast the other side and get that beautiful golden brown color.
    
12. Serve the roasted beans immediately as they are or with a dipping sauce.
    

1. Cook pasta according to package directions.
2. Put the tomatoes in a saucepan, cover them with water and place the saucepan over medium heat.
3. Bring water to boil, and let cook for 2 minutes; that makes it easy to peel off the tomatoes.
4. Peel off the tomatoes and cut them small. Set aside.
5. Prepare the arrabbiata sauce, Put olive oil in a saucepan, over medium high heat and sauté the garlic and red pepper flakes, for about 2 minutes or may be less.
   
6. Once the garlic starts to golden , add in the tomatoes.
7. Season with salt and pepper. Add paprika, stirring frequently.
8. Let simmer for about 10 minutes then add cilantro. Turn off the heat and set aside.
   
9. Once the pasta is cooked, drain it and stir in the butter until it melts.
10.  Pour pasta over arrabbiata sauce, mix them well.
11. Serve pasta with grated parmesan on top.
12. Enjoy.