Tonight is Teriyaki halibut on the grill, cole slaw, "chinese style" green beans and WW carrot cake.
Cyndi, I haven't tried this GB recipe before but it looks very similar to ones we used to eat in Hong Kong. I will add a T of salted black beans because I have them. Avaliable only in an oriental store, as far as I know. The recipe suggests boiling the beans first, but I'm just going to add them raw after sauteeing the garlic mix since I like them crunchy.
Chinese style Green Beans
1 pound fresh green beans ,1 tablespoons scallions, chopped,4 cloves garlic, chopped,6 thin ginger slices , sesame oil to taste, agave for a touch of sweet,2 tablespoons soy sauce(I use Bronners), a bit of water to sauce it up.
Boil beans 3 minutes. Drain and plunge into cold water. Drain. Saute scallions, garlic and ginger in hot oil for 1 minute. Add agave and soy sauce, stir for a moment. Add beans and water. Reduce heat and stir-fry until beans are to your desired crunchiness. ETA
-Think I'll cover the pan at the end to let the beans steam a bit
1 1/2 c grated carrot, 1 1/2 c grated zucchini, 1/2 c chopped nuts
Blend 3/4 c agave, 3 lg eggs, 1/2 c oil, 1 c plain yogurt, 1 t vanilla
mix, then add to liquids:
2 c WW flour, 2 t baking soda, 1/2 t bak powder, and spices (I have a pumpkin pie spice from Spice Hunter) or 2 t cinnamon and 2 t allspice.
Blend carrot/nut mix to batter and bake at 350 for 35 min.
Since I bake at very high altitude (7500 ft), I encourage you to watch your cake carefully and adjust your baking time accordingly. I make mine in a 9x12 but would work in 2 9" rounds.
Frosting: 1 8 oz pkg rf cream cheese, or neufatchel. Blend and add agave to sweeten and a little vanilla extract. I used ff cc and wasn't thrilled at the taste by itself, but once on the cake it was fine. The cake moistened after sitting overnight.