One of the most prominent caveats I find as a food blogger is that when I want to make something ordinary, I tend to feel like I should be cooking up something more exotic instead. However, sometimes I want nothing more than chili, or spaghetti, or scrambled tofu, or standard recipes I’ve made over and over again. Like tacos, which are a three or four times a month happening in my house purely for their taste, simplicity and quick ability to fill me up.
Luckily, the urge to keep churning out new and noteworthy recipes has its benefits too. The ordinary recipes, due to lack of use, rarely become boring, and the new additions to my diet are nearly always a surprising delight. Having variety keeps food exciting. And cooking. And food blogging. And while yes, sometimes I find myself in a recipe rut, overall the push towards creativity is a welcomed one that more often than not produces fruitful results.
So after my latest craving for tacos, my food blogging hobby motivated me to whip up something a little less conventional on the side. I still stuck with the simple theme because that’s one aspect of consistency in my weekday cooking regiment. Again, the results were stimulating, both for my taste buds and perseverance to keep cooking away. Below, my latest recipe. Roasted green beans with a garlicky, spice-filled flair. Two thumbs up from both my roommates.
- -1 lb. green beans, ends trimmed, washed and patted dry
- -6 garlic cloves, chopped
- -1 1/2 Tbsp. olive oil
- -3/4 tsp. cumin
- 3/4 tsp. coriander
- -Salt and pepper, a couple grinds around the baking sheet, to taste
- Preheat oven 400F. Line baking sheet with aluminum foil. Toss green beans and garlic with oil, cumin and coriander. Spread on baking sheet in single layer. Sprinkle with salt and pepper.
- Bake 20-25 minutes, turning halfway through, until edges of beans begin to brown and shrivel.