Terre Pruitt's Blog

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Posts Tagged ‘side dish’

Couscous, Fennel, and Garbanzo Beans

Posted by terrepruitt on April 25, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitSometimes I just don’t take out meat in enough time for it to defrost by dinner.  I thought about it early enough.  But I am at that state of meat-in-the-freezer where it is the stuff I don’t know how to cook.  My mental inventory check led me to hamburger, but I didn’t want to cook that, so then my brain flitted off to something else.  Then later, I think I might have opened the freezer and, uninspired, shut it.  Then, by the time I got serious it was too late.  I was HOPING it was not too late, but alas when it came time to cook dinner, the meat was not defrosted.  And on top of that we didn’t really have all that many veggies in the fridge.  Sigh.  We have lettuce and salad fixings, but nothing to cook except fennel.  We had leftover couscous from the other night.  So I was thinking I could roast the fennel AND some garbanzo beans and then mix it with the couscous.  Ahhh . . . sometimes I love when there is “nothing” in the house to eat.  I loved it.

I always say I don’t like beans, because I don’t for the most part.  I don’t like BEAN beans.  I like green beans, but I don’t think of them as beans because they are long.  Or more so because green beans are eaten fresh like a vegetable and not dried like a “bean bean”.  I do like garbanzo beans though.  And I like red kidney beans but only in Red Beans and Rice and in THIS bean salad.

I like garbanzo beans or chickpeas as they are also known, because they taste buttery.  They add a butter flavor to dishes — to me.  And I really like them roasted.  So I decided to roast them with the fennel.

I actually roasted them both on the same pan.  I put parchment paper on a large jelly roll pan.  I cut up the fennel and — well, if I am posting a recipe I put is in that form.


Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitCouscous, Fennel, and Garbanzo Beans

2 cups prepared Couscous
olive oil
1 bulb Fennel
1 can Garbanzo beans
handful of grape tomatoes
garlic salt
pepper (if you like)
1 1/2 tablespoon butter

Drain the beans and rinse them.  Set them aside to dry.  Cook the couscous according to the package (I used left over couscous).  Preheat the oven to 450° F.  Cut up the fennel and put it on a parchment paper lined oven pan.  Drizzle olive oil on it and sprinkle garlic salt on it.  Toss it.  Then put it in the oven for five minutes.  After five minutes take the pan out and put the beans on the pan.  (I kept the fennel and the beans separate on the same pan because I was not sure they would cook to my liking at the same time.  This gave me the option of taking one off the pan.)  Drizzle with olive oil and sprinkle with garlic salt.  Bake for 15 minutes.  Take them out of the oven and toss both the fennel and the beans (keeping them separate).  Adding more salt if you would like.  Bake for 15 minutes.

Cut the tomatoes in half.

Add the butter to the couscous and mix it withe the roasted veggies.  Add the cut up tomatoes before serving.


Of course, since I was just throwing veggies in leftover couscous I didn’t think to photograph any of it until the end and it came out so lovely – at least I think so.  Probably the bright red tomatoes.  They make dishes look pretty.  And it tasted fairly good.  I really like fennel.

As a note, since I used leftover couscous, I heated it in a pan with a little butter, then I added the roasted veggies.  The recipe is written using just made couscous.

If you like roasted tomatoes you could roast them, too.  I prefer tomatoes raw so I put them in just before serving.

Couscous is great. It is like pasta you can add anything you want to it.  It can be a side dish or a main dish.

Do you like couscous?

Posted in "Recipes", Food | Tagged: , , , , , | 4 Comments »

Green Beans, Onions, and Walnuts

Posted by terrepruitt on August 10, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYoI have shared before about how wonderful it is to cook for my husband because he pretty much likes whatever I cook.  He is not a picky eater.  When I first met him he did not care for walnuts at all.  I also think he is not a big fan of green beans.  But being the trooper he is he tolerated one of my favorite dishes.  And now, even though he does not care for walnuts or green beans he likes this dish.  I feel it kind of says a lot about how yummy it is.  We received green beans in our produce box yesterday.  I had just bought walnuts so I thought it was the perfect opportunity to make this recipe.  We actually have not had this dish in a long time.  It seems I usually have beans and not walnuts or walnuts and not beans.  Since I had them both, somewhat in an unplanned fashion I thought, “YAY”.  I like walnuts.  I like green beans.  Especially fresh not canned or frozen.  But this recipe will work with whatever type of green beans YOU and your family likes.

In our box we received a half a pound of green beans.  So this recipe is based on that amount of green beans.  I would normally like to cook more, but I only received a 1/2 pound.  As with all recipes adjust as you see fit.  This is a guide to help you on your way.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYoGreen Beans, Onions, and Walnuts

1/2 pound of green beans (cut into bite size pieces)
1/2 cup of minced onion
1 cup of chopped walnuts
1 – 2 tablespoons olive oil
1 – 2 tablespoons butter
garlic salt to taste

Heat up the onions in the oil in a pan.  Cook them until they are just starting to turn translucent.  Then put in 1 tablespoon of butter.  Let the butter melt.  Add the walnuts.  Cook the walnuts to just when they are starting to get light brown from cooking (I know they start out brown so when you see them staring to be toasted).  Then add the green beans.  Add more butter.  Then add the garlic salt.  Cook your green beans to your liking.  I like mine still crunchy.  Serve.


Oh this is such an easy yet yummy side dish.  The butter and walnuts add a richness.  Of course, you adjust all ingredients to your liking.  I would suggest cooking the walnuts less before you add the green beans if you like to really, really cook your green beans.  The idea is to toast the walnuts not burn them.  And it could be that if you cook the green beans for a long time the walnuts will get over cooked.

Also you can see that I like my ratios to be about even.  You might want a higher bean to walnut ratio.  So please . . . play with it and find what works best for you.  This could be your starting point.

I know that I have used frozen green beans before and it is just as yummy.  I am sure that whatever green bean you like to eat will work.

What type of green bean do you like?  

Posted in "Recipes", Food | Tagged: , , , , , , , , , | 2 Comments »