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Old May 12, 2009   #16
Mischka
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Quote:
Originally Posted by feldon30 View Post
At restaurants, there seems to be 2 choices. Boiled beans which are mushy. And practically raw beans. I like somewhere in between, with some bite to them, but not crunchy like a raw carrot. I think one of my favorite things about cooking at home is serving vegetables which are just slightly crunchy.
I am in total agreement with you, Morgan. I like them al dente, which seems to be the stage that most restuarants cannot serve green or yellow beans. They either hold them on the steam table far too long or barely warm them through and through; essentially still raw.

I heat my cast iron skillet to medium-high, add a few strips of bacon, toss the beans in, add some fresh ground black pepper and cook them for about 7-8 minutes or until the beans wilt but aren't cooked into oblivion.

Once you taste them prepared like this, you'll never want them any other way. The Southerners may have lost the war but they sure beat the pants off us Yanks when it comes to cooking vegetables!
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Whenever you visit my grave,

say to yourselves with regret

but also with happiness in your hearts

at the remembrance of my long happy life with you:


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and not all the power of death

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Old May 16, 2009   #17
jerseyjohn61
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Default GREEN BEANS SIMMERED IN BEEF BROTH

GREEN BEANS SIMMERED IN BEEF BROTH

You determine the amount of ingredients; experiment and
make it your own.

BACON- cut into one inch squares.

GREEN BEANS-(even frozen will do well in a pinch).

ONIONS- Thinly sliced.

BEEF BROTH OR STOCK. (Enough to mostly cover Beans in pot).

BLACK PEPPER- I like freshly ground.

MARJORAM- A good few pinches to taste.

ALLSPICE- A dash or two (optional).


1) Fry Bacon to near crisp. Drain most of fat.

2) Add all ingredients to large enough sized pot.

3) Simmer slowly, stirring often till Beans and Onions
are mostly tender.

4) Remove from heat and let cool completely.

5) Tastes best if refridgerated overnight and reheated
slowly the next day to full tenderness. The Beans
soak up the full flavor of all ingredients this way.

6) Serve with slotted spoon.

***Makes a very good family meal side dish. I make it
every Thanksgiving. It adds an interesting Beefy-
oniony contrast to the poultry and other fixins'.

JJ61
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Old June 2, 2009   #18
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That sounds so good!
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Old June 29, 2009   #19
Mischka
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Shelly Bean recipe from local church cookbook.


1 lb. fresh beans, each cut in half

3 slices bacon, diced

1 medium onion, quartered and sliced

2 teaspoons cornstarch

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

1/2 cup water

1 tablespoon brown sugar

1 tablespoon cider vinegar

Directions

Place beans in saucepan and cover with water, bring to a boil. Cook uncovered for 8 to 10 minutes, drain and set aside.

In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. Drain, reserving 1 tablespoon of the drippings.

In the same skillet, saute onion in drippings until tender.

In a small bowl, whisk the cornstarch, mustard and water until smooth. Stir in cooked onions. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened.

Stir in brown sugar and vinegar. Add the beans and heat through, top with bacon.
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One last word of farewell, Dear Master and Mistress.


Whenever you visit my grave,

say to yourselves with regret

but also with happiness in your hearts

at the remembrance of my long happy life with you:


"Here lies one who loved us and whom we loved."


No matter how deep my sleep I shall hear you,

and not all the power of death

can keep my spirit

from wagging a grateful tail.
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Old June 29, 2009   #20
aninocentangel
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Thanks Mishka,
I appreciate your posting the recipe. I'll have to give it a whirl next weekend.
Enjay
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Old July 5, 2009   #21
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That sounds good, thanks.
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Old October 27, 2011   #22
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Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

1 (16 ounce) package frozen or 2 cups fresh cut green beans
1/4 cup extra virgin olive oil
salt to taste
1 clove garlic, minced
1/4 cup chopped fresh cilantro

Place the green beans into a large pot, and drizzle with olive oil.
Season with salt to taste, and put the lid on the pot.
Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color.
The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.
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Old November 5, 2011   #23
Zana
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Sauteed Green Beans

- 8.1g Carbs, 3.8g Fiber, 1.6g Sugar

From: www.asweetlife.org
By: Amy Johnson of She Wears Many Hats

This November the food community is joining us in our cause to raise
awareness about diabetes by contributing diabetes-friendly recipes to
ASweetLife. We're very happy Amy Johnson from She Wears Many Hats is
sharing this simple and delicious recipe for sauteed green beans.

My name is Amy from SheWearsManyHats.com where I blog about a variety
of topics, especially food! I'm happy to join you today here at A Sweet
Life. The recipe below is a favorite go-to recipe because it's quick
and the seasonings can be easily adjusted to complement many dishes.
Enjoy!

1 Tbsp olive oil
2 Tbsp sesame oil
4 cups green beans, washed dried, ends snapped (~ 12 oz. in weight)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
1 tsp soy sauce

In a saute pan or skillet, heat the olive oil and sesame oil over
medium-medium high heat.

Add green beans, stir to coat with oil.

Add all other ingredients, stir to coat beans well.

Continue to cook, stirring occasionally for 10-12 minutes. Be careful
not to burn. Green beans should be slightly firm but not crunchy.

Nutrition From: www.caloriecount.about.com
Serves: 4
Serving Size: 122 g
Nutrition per Serving:
126 Calories, 93 Calories from Fat, 10.3g Total Fat, 1.5g Saturated Fat,
0mg Cholesterol, 229mg Sodium, 8.1g Total Carbs, 3.8g Dietary Fiber,
1.6g Sugars, 2.1g Protein
Vitamin A 15% - Vitamin C 30% - Calcium 4% - Iron 7%
Nutrition Grade: B+

Good points:
No cholesterol
High in dietary fiber
High in vitamin A
Very high in vitamin C
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Old March 18, 2012   #24
Zana
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24 Hour Bean Salad

Recipe By :Elizabeth Peabody, Editor
Serving Size : 0 Preparation Time :0:00
Categories : !! Beans Casseroles & Soups !! Blueribbon
Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can wax beans -- (16 1/2 oz. size)
1 can green beans -- (16 1/2 oz.)
1 can red beans -- (small can)
1 cup onions -- sliced
1/2 cup salad oil
1/2 cup vinegar
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash cayenne pepper

DIRECTIONS
• Drain beans and add onions.
• Blend last six ingredients by shaking them in a jar.
• Pour over beans and onions.
• Toss lightly.
• Put in refrigerator and toss lightly before serving.

Description: "Joan Stovall"
Source: "State Fair of Texas Prize Winning Recipes: 1981"
S(scanned & formatted by): "by Deirdre Dee (zosha)"
Copyright: "State Fair of TX (1981) * 28010 * 214-585-9011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2240 Calories; 111g Fat (43.2%
calories from fat); 46g Protein; 282g Carbohydrate; 49g Dietary
Fiber; 0mg Cholesterol; 1118mg Sodium. Exchanges: 7 1/2
Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 22 Fat; 10 1/2 Other
Carbohydrates.

NOTES : Posted to BlueRibbonRecipes -- a place where all recipes are
winners. To subscribe send a blank email to: BlueRibbonRecipes-subscribe@yahoogroups.com
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Old November 12, 2012   #25
Zana
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Greek-Style Braised Green Beans

From: ArcaMax Publishing's "Variety Menu," by Faith Durand (10/28/2012)
(Faith Durand is a writer for TheKitchn.com, a nationally known blog for people who love food & home cooking.)

Notes from Faith: Greek-style green beans, a softer, spicier take on a dinner favorite! Green beans are sometimes touted as the elemental food of the garden, meant to be picked & eaten with a bare toss in the frying pan. But I think that this does most green beans a disservice. Yes, those baby beans, whip-thin with a delicate skin, are very nice when eaten nearly raw. But most mature green beans are really more delicious after a long, slow braise -- toothsome, but not mushy, with fibers broken down into savory flavors. These beans are my favorite way to enjoy fresh or frozen green beans, braised until tender with onion, garlic, white wine & a touch of spicy pepper & lemon.

The recipe is inspired by the Greek-style beans I used to eat at my favorite Greek restaurant. They taste like far more than the sum of their parts. The wine brings out summery flavors in this warm dish & they turn out soft but not mushy, firm but not crunchy. Use a pinch of chili pepper for spice, or two if you really want to warm things up.

When I want a spicy, tangy vegetable dish to eat as a side dish or on its own, over rice, these really hit the spot, with a lovely aromatic flavor that comes from long cooking.

Serves 4

Ingredients:
1 lb fresh or frozen green beans
1 tablespoon olive oil
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
1/2 to 1 teaspoon red pepper flakes, or to taste
2 large Roma tomatoes, roughly chopped
1 cup dry white wine
1/2 teaspoon cinnamon
salt & freshly ground black pepper
1 lemon, cut into wedges, to serve

Directions:
1. If the green beans are frozen, thaw at room temperature for about half an hour while prepping the rest of the ingredients. If fresh, wash them & snap off the ends, then snap each bean in half.

2. Heat the olive oil in a Dutch oven or heavy lidded pot over medium heat. Saut? the onion & garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper & tomatoes & saut? for another 5 minutes, until the tomato begins to break down. Stir in the green beans, toss them to coat with the onion & oil. Pour in the wine & bring to a simmer over medium-high heat. Cover & cook for 45 to 60 minutes, or until the beans are tender to your liking.

3. Stir in the cinnamon & season to taste with salt & pepper. Serve with lemon wedges on the side.
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Old November 12, 2012   #26
Zana
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Sauteed Green Beans

- 8.1g Carbs, 3.8g Fiber, 1.6g Sugar

From: www.asweetlife.org
By: Amy Johnson of She Wears Many Hats

This November the food community is joining us in our cause to raise
awareness about diabetes by contributing diabetes-friendly recipes to
ASweetLife. We're very happy Amy Johnson from She Wears Many Hats is
sharing this simple and delicious recipe for sauteed green beans.

My name is Amy from SheWearsManyHats.com where I blog about a variety
of topics, especially food! I'm happy to join you today here at A Sweet
Life. The recipe below is a favorite go-to recipe because it's quick
and the seasonings can be easily adjusted to complement many dishes.
Enjoy!

1 Tbsp olive oil
2 Tbsp sesame oil
4 cups green beans, washed dried, ends snapped (~ 12 oz. in weight)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
1 tsp soy sauce

In a saute pan or skillet, heat the olive oil and sesame oil over
medium-medium high heat.

Add green beans, stir to coat with oil.

Add all other ingredients, stir to coat beans well.

Continue to cook, stirring occasionally for 10-12 minutes. Be careful
not to burn. Green beans should be slightly firm but not crunchy.

Nutrition From: www.caloriecount.about.com
Serves: 4
Serving Size: 122 g
Nutrition per Serving:
126 Calories, 93 Calories from Fat, 10.3g Total Fat, 1.5g Saturated Fat,
0mg Cholesterol, 229mg Sodium, 8.1g Total Carbs, 3.8g Dietary Fiber,
1.6g Sugars, 2.1g Protein
Vitamin A 15% - Vitamin C 30% - Calcium 4% - Iron 7%
Nutrition Grade: B+

Good points:
No cholesterol
High in dietary fiber
High in vitamin A
Very high in vitamin C
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Old November 12, 2012   #27
Zana
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Sweet and Sour Green Beans

2 C. fresh green beans cooked
4 slices bacon fried crisp
1/2 C. onion diced
1 T. flour
1/4 C. vinegar
3 T. sugar
3/4 C. liquid from the beans
1 t. salt

Cook the beans in boiling water until tender.
Fry the bacon until crisp in a skillet.
Remove bacon and fry onions until tender.

Sprinkle flour over the onions and stir to mix.
Add remaining ingredients except beans and bacon.
Bring mixture to a boil.
Stir in beans and heat thoroughly.
Top with crumbled bacon and serve.

"Suzie Q"
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Old November 17, 2012   #28
Zana
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Sweet Pea Guacamole

Recipe By :Low Fat Living, Robert K. Cooper, Ph.D. with Leslie L. Cooper;
Rodale Press Inc.
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons canned chopped green chili peppers
1 tablespoon olive oil
1 pound frozen sweet peas -- thawed
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup finely chopped red onions
1 tomato -- chopped
Freshly ground black pepper

In a blender or food processor, combine the cilantro, lime juice, chili peppers
and oil. Add the peas, salt and cumin. Puree until smooth. Pour into a serving
bowl and stir in the onions and tomatoes. Season with the black pepper.
Refrigerate until ready to serve.

Yield: Serves 6;
Preparation time: 10 minutes.

Per serving: 97 calories, 2.6 g. total fat (23% of calories), 1.7 g.
monounsaturated fat, 0.3 g polyunsaturated fat, 0.3 g saturated fat, 4.6 g.
protein, 14.6 g. carbohydrate, 0.4 g. dietary fiber, 0 mg. cholesterol, 218 mg.
sodium.

Traditional guacamole is made from mashed avocados, which are very high in fat.
In fact, there is approximately 30 grams of fat in 1 avocado. Well, here's a
great alternative. In this recipe frozen sweet peas and cilantro are used to
create a unique yet somewhat familiar feeling.

And there's an added bonus: If you've made regular guacamole, you know it's hard
to get avocados when they're just ripe enough but not too ripe. With frozen
peas, of course, you never have that problem. For more spiciness, add extra
green chili peppers. You can use this guacamole as an accompaniment for any
Mexican dish or as a dip for baked tortilla chips.


Source:
"Baptist Memorial Health Care"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 88 Calories; 3g Fat (26.1% calories from
fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 302mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat.


Nutr. Assoc. : 0 0 902458 0 3468 0 0 920133 0 0
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Old December 2, 2012   #29
Zana
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Vegan, Gluten Free

Simple Lemon Garlic Green Beans with Crispy Onions
- 13g Carbs, 4.8g Fiber, 0.3g Sugar

From: www.floridacoastalcooking.com
Serves: 2


10 oz fresh green beans**
1 tsp coconut oil
1/8 tsp coarse sea salt
1 clove garlic, minced finely
2 tsp fresh lemon juice
2 Tbsp crispy onions, (Loebs)**Purchased ready made- Brand may vary by location

Heat 1 tsp coconut oil in large skillet; add green beans and salt; cook about 1 minute; reduce heat to medium low, add 1 Tbsp water and garlic; cover and cook 5 minutes. Uncover, stir; cook an additional 5 minutes; add fresh lemon; spoon onto plate and top with crispy onions.

Serves: 2
Nutrition per Serving:
90.5 Calories, 4.2g Total Fat, 2.7g Saturated Fat, 0.1Polyunsaturated
Fat, 0.1g Monounsaturated Fat, 0mg Cholesterol, 116.3mg Sodium,
313.2 mg Potassium, 13g Total Carbs, 4.8g Dietary Fiber, 0.3g Sugars,
2.7g Protein

Vitamin A 18.7 %
Vitamin B-6 6.4 %
Vitamin C 47.8 %
Vitamin E 2.9 %
Calcium 5.5 %
Copper 5.2 %
Folate 13.3 %
Iron 8.3 %
Magnesium 9%
Manganese 16.3 %
Niacin 5.4 %
Pantothenic Acid 1.5 %
Phosphorus 5.6 %
Riboflavin 8.8 %
Selenium 1.5 %
Thiamin 8.3 %
Zinc 2.4 %
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Old December 2, 2012   #30
Zana
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Diabetic Friendly

Curried Green Bean and Almond Salad

- 16.9g Carbs, 5.3g Fiber, 5.2g Sugar

From: www.peakmarket.com

1 lb green beans, trimmed & sliced
2 cup cooked chicken, cubed
1 cup red onion, thinly sliced
1/2 cup parsley, chopped
2 tsp curry powder
1/3 cup plain yogurt
3 Tbsp mayonnaise
1 Tbsp fresh lime juice
2 Tbsp almonds, toasted sliced

Cook beans in pot of boiling water until tender-crisp, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to a large bowl. Add chicken, onions and half of the parsley. Whisk together curry powder, yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper. Sprinkle with almonds and remaining parsley.

Serves: 4
Serving Size: 259 g
Nutrition per Serving:
234 Calories, 71 Calories from Fat, 7.9g Total Fat, 1.5g Saturated Fat,
0g Trans Fat, 58mg Cholesterol, 150mg Sodium, 16.9g Total Carbs,
5.3g Dietary Fiber, 5.2g Sugars, 24.9g Protein
Vitamin A 29% - Vitamin C 53%- Calcium 12% - Iron 15%
Nutrition Grade: A

Good points:
High in niacin
High in selenium
High in vitamin A
Very high in vitamin C
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