Showing posts with label Green beans. Show all posts
Showing posts with label Green beans. Show all posts

Saturday, July 16, 2016

Chinese Green Beans #Recipe @PegCochran

In my never ending quest to make vegetables more exciting, I decided to try a recipe that claimed to duplicate the delicious green beans you get in a Chinese restaurant (why do other cultures make veggies taste so good when all we do is boil them and douse them in butter?)

I found a recipe which, needless to say, I adapted somewhat!  It was delicious and really very easy.  With green beans in great supply right now at farmer's markets and the grocery store, it's the perfect time to try this.




Ingredients:

Green beans (I bought enough for two people)
Vegetable oil or cooking spray (if you want to keep the calories low)
1 tsp. grated ginger (I used the jarred stuff--don't tell!)
1 garlic clove minced (ditto on the garlic--it makes weeknight meals so fast!)
2 TBL water
1 TBL soy sauce
1 tsp. cornstarch
1/2 tsp. sesame oil
1/4 tsp red pepper flakes or, I used 1/2 tsp. sirracha

Wash beans and trim ends.



Boil or steam your green beans.  I put them in boiling water for three minutes.  Then drain and plunge into cold water to stop the cooking.



Combine water, soy sauce, cornstarch, sesame oil and pepper or sirracha, whisk well and set aside.



Coat a skillet with oil or cooking spray.  Add ginger and garlic and saute for several seconds.   Add beans and saute for five minutes.







Add reserved water/soy mixture and cook, stirring, for 30 seconds.



Serve and enjoy!



Available now for pre-order!  Coming September 6!



On her blog, The Farmer’s Daughter, Shelby McDonald is growing her audience as she posts recipes, gardening tips, and her experiences raising two kids and running Love Blossom Farm in the small western Michigan town of Lovett.

Working the farm is demanding but peaceful—until that peace is shattered when the minister’s wife is murdered on Shelby’s property during a fund-raiser for a local church. But the manure really hits the fan when Shelby’s good friend veterinarian Kelly Thacker emerges as the prime suspect. Shelby decides to dig in and find the murderer by herself. As more suspects crop up, she’ll have to move fast—before someone else buys the farm. . . .

Sign up for my newsletter on my web site to get advance alerts of contests, excerpts, cover reveals and more!

 

 

Thursday, September 10, 2015

Knock-off Chinese-Style Sesame Green Beans #recipe @LucyBurdette



LUCY BURDETTE:  Fact--I cannot resist sesame green beans in a Chinese restaurant, even though I know they are loaded with fat and salt. When I saw the colander full of beans that my hub had picked in our garden last week, I knew I would attempt my own version.

But first, I should tell you that these beans were hard fought treasures. A family of woodchucks moved in across the road and decimated our crops three times over. Finally Farmer John's layers of netting and booby traps including hot sauce and cayenne pepper kept them out, barely averting disaster: He insisted I order a trap and threatened to send me and Tonka out there with a gun to spend the night. (Ha!)

Ingredients

2 handfuls of fresh green beans
1 tablespoon olive oil
1 teaspoon butter
dash of sesame oil
1 tablespoon sesame seeds
1-2 tablespoons of soy sauce

Cut the ends off the green beans, break into 2-inch pieces, blanch quickly in boiling water. 


Heat the three oils together. Stir-fry the blanched beans in the oil for several minutes. Add the sesame seeds and continue to stir. Add the soy sauce and stir until the liquid is slightly reduced. Turn the heat off and cover the pan.

 








Pretty darned good! We ate every one that same night. Oh so delicious, Mr. Woodchuck, so sorry you couldn't make it to dinner...



















FATAL RESERVATIONS is on bookshelves now! 


And you can follow Lucy on Facebook,

Twitter,

Pinterest,

and Instagram!





Thursday, August 21, 2014

Farmer's Market Summer Supper @LucyBurdette #recipe


LUCY BURDETTE: Do you ever make supper according to what you see in refrigerator or at the market? I do! My hub calls it my French market method. 

Last week I saw some darling new potatoes at the market in town. And the most beautiful red onion. And the green beans were swarming our garden, along with some lovely cucumbers. Add a couple of eggs, some well done bacon crumbles, and a vinaigrette, and voilà, an easy summer dinner.

Ingredients


Two handfuls of fresh green beans, snipped in half
Six or so new potatoes

One small fresh red onion, peeled and sliced

4 ounces good bacon, cut into one inch pieces

Two large eggs, boiled, peeled, and sliced

Vinaigrette
  (Olive oil, vinegar, good mustard, pinch of salt)
Fresh dill, washed and snipped

Lettuce for display purposes

Sliced cucumber
Corn on the cob, if desired

 

Cook the eggs 10 minutes and let them cool in the pot. In another pan, simmer the potatoes until almost soft. Then add the green beans for the last three minutes of simmering. Drain the vegetables, slice the potatoes into chunks, and place in a glass bowl. Add the snipped dill and 1/4 to 1/2 cup vinaigrette, depending on how much dressing you like.

 
In a frying pan, sauté the bacon pieces until they are crisp and move them onto a plate covered with paper towels to drain. For the onions, you may either leave a tablespoon or so of bacon fat in the pan or start fresh with olive oil. Sauté the sliced onion until it's brown and soft. Reserve the bacon, but mix the onions in with the other vegetables.

To assemble the salad, lay out some clean pieces of lettuce. Mound the veggies on the lettuce, then layer on sliced eggs and sprinkle the crispy bacon bits on the top. Serve at room temperature with fresh corn on the cob.









MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.

 Follow Lucy on Facebook

And Twitter

And Pinterest.


And lest you forget, DEADLY ADVICE, the first advice column mystery (written as Roberta Isleib) is finally available as an ebook.

Wednesday, November 7, 2012

Blue Cheese Chopped Salad


GIVEAWAY: WINNER

Last week for Halloween, I offered a giveaway. Your choice of the first three CHEESE SHOP MYSTERIES for leaving a comment.

The winner is:

LLK10 (retired), who loved popcorn balls.  Send me an email at Avery at AveryAames dot com and provide the name of the book and your address.

CONGRATULATIONS!

 I met my husband at the Palm Restaurant. I was there for lunch with a girlfriend. This was way back when I was an actress (The Palm was one of the "in" places to be) and I was treating a girlfriend to a fancy lunch for her birthday.  I dressed up. I arrived on time. She was late. Really really late. That's how I met my husband. I was waiting, waiting, waiting for this woman to show up...believe it or not, I can't remember her name now. Argh!  I'm sitting there, feeling pretty stupid, all by myself, trying not to look like I've been stood up. Trying not to look like I'm hungry for a role in a movie. Or just plain hungry. I have a little birthday gift on the bar in front of me.

Daryl Wood Gerber
Anyway, my future hubby comes up and doesn't introduce himself. He simply grabs the box and says, "For me?" And I cleverly say, "Gee, when's your birthday?" He says, "April." I say, "Hmm. It's not April. It's November. I'll remember to bring you something in April." Chemistry. We smile. He nestles onto a stool and we start talking. For a straight 30 minutes. (Girlfriend still hasn't shown up.) When the business friend my future hubby was having lunch with suddenly butts in and says they have to return to work, we quickly exchange names. No phone numbers. At the same time, my girlfriend (still can't remember her name...you'd think retelling he story it would come to me...starts with J) enters. We introduce all around, and the men leave. Rats. I tell my girlfriend (Jan, Joy, Jenny?) I'm smitten. I'm going to track this guy down. I know where he works. Not stalker-time. Just, well, because I liked him. A lot!

My future hubby goes back to work, looks me up in the phone book (I'm not in it) and finally caves and calls the restaurant. I was still there. Yay! We set a date for dinner. We went back to the Palm. It has become our great memory restaurant. We've been married a lo-o-o-ong time. Lucky me...us.

Anyway, the Palm has a fabulous chopped salad, called the Gigi salad. Right up to our wedding, Gigi (the maitre 'd) swore he introduced my husband and me. NOT.  Too funny. Everyone loves to be a matchmaker.

Anyway, I love a chopped salad. There's almost nothing simpler to make. And chopping gets aggressions out, don't you think?

Chop, chop, chop. Bam, bam, bam.

I hope you enjoy this yummy dish. I've tweaked it from the Palm's version. I don't have a clue what the restaurant's dressing entails. A vinaigrette. This one is a little more tart, super simple, and extremely tasty with the blue cheese.


BLUE CHEESE CHOPPED SALAD inspired by THE PALM



 (for two)
Ingredients:

2 Roma tomatoes
½ Maui sweet onion
½ cucumber, peeled
½ cup string beans, * cooked, see below
4 ounces blue cheese, crumbled
1 lemon (Meyer, preferred)
2 tablespoons olive oil
1 teaspoon Kosher salt

Directions:

Cook the string beans, see below, and cool in ice water bath.




Meanwhile, chop the tomatoes, onion, cucumber. Mix together. Cut the string beans in half. Toss with the other vegetables. Cut the lemon and squeeze the lemon juice over the salad. Drizzle with oil and add the salt. Toss one more time.

Set mixture on plates and top with 2 ounces crumbled blue cheese.

To cook string beans:

Bring a pot of water to boil. Meanwhile, cut off the tips of the string beans. Add beans to boiling water. Boil for 2 minutes. Pour off the water and steam with the lid on for 2 minutes. Immediately rinse the beans and put into an ice water bath for 2 minutes. Drain. These will be bright green and still crisp. Perfect for a snack or chopped salad.



***************



The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE
coming February 2013.

You can pre-order the book HERE. 

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!

Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!

***********







Thursday, October 18, 2012

Variegated Vegetable Beef Soup by Lucy Burdette



We have a beautiful crop of leeks in our fall garden and some straggling green beans, which was enough to inspire me to make a pot of soup. My husband likes a lot of beef and I like more vegetables, so I cut the beef in large enough pieces to fish out and put in his bowl:). 

One good thing about this soup is that you can add or subtract ingredients according to your taste. I love limas--my family doesn't. So I wouldn't serve them alone, but I can slip them into a soup. You could add carrots, substitute rice for the barley, use all onions instead of leeks--the possibilities are endless, and all delicious. I think it tastes better if you make the stock one day and add the other veggies the next, but it tastes good made in one day too. And it's gorgeous. And you'll feel virtuous eating it!

1 pound beef, cubed and de-fatted
3 small leeks, cleaned well and chopped

1 small onion, chopped
32 oz. natural beef broth
14.5 oz. can diced tomatoes (I used spicy)
1 sweet potato, peeled and cubed
1/3 cup barley, washed
1 box frozen lima beans
1 cup green beans, cut into 1 inch pieces
2 cups greens (spinach, kale, etc.)

Brown the beef cubes in olive oil. Add the leeks and onion and cook on low heat until golden. 
(Five or so minutes.) Add the broth and the tomatoes and simmer 45 minutes. Refrigerate over night, if desired.

Warm the soup stock to simmer, add the sweet potatoes and the barley, cook 30 minutes.
Add the lima beans, cook 15 minutes. Add green beans and greens, cook until beans are soft.

Serve with biscuits or cornbread (for my recipe click on cornbread,) and a green salad.



And meanwhile, I invite you to enjoy the Key West food critic mysteries, full of food, friendship, and murder--all set in Paradise! PW said about DEATH IN FOUR COURSES: "Anyone who's overpaid for a pretentious restaurant meal will relish this witty cozy."

And please follow Lucy on Twitter @lucyburdette, or "like" her on facebook, or check out her boards on Pinterest for all the latest updates.


Wednesday, December 21, 2011

Tasty Green Beans & Bacon from Riley Adams

IMG_20111213_124502

We are just about ready for Christmas at our house. The stockings are hanging. We’ve already done a little holiday visiting since the kids’ break started after school on Friday. And I’ve done some baking, too (and am looking forward to doing some more and trying out more of the Christmas cookie recipes we got from y’all!)

I might have to do a little more last-minute scrambling. There always seems to be something I forgot to wrap…or some gift that I’ve hidden that I can’t find. (Please tell me I’m not the only person who can’t find gifts that they’ve hidden away!)

RileyAdamsFoodBlogPostpic_thumb_thumb[3]_thumb[29]Last week I mentioned that I try a little harder than usual around the holidays to put some vegetables on our family’s table. We definitely want to stay healthy for Christmas, and we’re usually eating a lot more snack food than balanced meals.

I promised last week to share one more green bean recipe—since there are only a couple of ways that my husband enjoys eating them! It has to be a pretty tasty dish to get him excited about eating green beans. I think the bacon in this recipe helps. :)IMG_20111213_124515

Tasty Green Beans and Bacon

3 cans of green beans, drained and rinsed well
1 chopped onion
1 cup brown sugar
1/2 cup vinegar
1 t. dry mustard
1/2 t. seasoned salt
4 slices uncooked bacon

Preheat oven to 350 degrees. Pour the green beans into a 9x13 casserole dish and top with the chopped onion. In a small bowl mix the brown sugar, vinegar, dry mustard, and seasoned salt. Pour the mixture over the top of the beans and onion. Cut each of the bacon slices in half and place on top of the beans. Bake covered at 350 degrees, then uncover and bake for 30 more minutes.

Merry Christmas and Happy Holidays to everyone!
Riley/Elizabeth Hickory Smoked Homicide
Finger Lickin’ Dead (Riley Adams)

Wednesday, December 14, 2011

Corn and Green Bean Casserole from Riley Adams

Is everyone getting into the holiday spirit? Lately I’ve been taking a few minutes each day to try to sit still and really enjoy some of the little things. I love looking at the Christmas cards from friends, the generations-old Christmas decorations, and the smiles on my children’s faces.

I really have to remind myself to take that time out because life is so busy in December!

IMG_20111213_124521And when life starts getting really busy at our house sometimes I feel like we’re not always eating the most balanced of meals.

We might have some yummy munchies out while we’re trimming the tree and putting out our decorations.

We’ll have some great hors d’oeuvres out when family and friends come visiting.

And sometimes we just grab something really quick while we’re running out the door.

It’s always really tasty food, but we usually eat a lot more snacks than we do vegetables.

RileyAdamsFoodBlogPostpic_thumb_thumb[3]Vegetables, of course, are not usually high up on the favorite food list of most kids. And my husband has an odd reluctance to eat green beans!

Keeping those things in mind, I’ve got a couple of different ways of preparing green beans that ensure that my husband will eat them. :) This week I’ll share Corn and Green Bean Casserole with y’all and next week it’s Tasty Green Beans and Bacon. Cooks have ways of sneaking in foods that are good for us! And this is an easy standby that can be thrown together quickly.

IMG_20111213_124227

Corn and Green Bean Casserole

1 can drained French-style green beans
1 drained can of whole kernel corn
8 oz. sour cream (I used light)
3/4 cup grated sharp cheddar cheese
1/4 cup chopped onions
1 can cream of mushroom soup
1 sleeve of crushed buttery crackers
1 cup sliced almonds

Preheat the oven to 350 degrees. Combine the vegetables, sour cream, cheese, onions, and soup. Top with the buttery crackers and almonds. Bake at 350 degrees for 40 minutes.

IMG_20111213_124347

Hope everyone is having a happy December so far! Such a busy month, but such a fun one, too!

Riley/Elizabeth Hickory Smoked Homicide
Finger Lickin’ Dead (Riley Adams)