Adapted from Simply in Season, serves 4-6
Date made: 6/19/2011
1 lb green beans, trimmed*
3 slices bacon
2 Tbsp sugar
1 Tbsp white wine vinegar
1/2 tsp salt
1 small onion, sliced into rings*
1/4 c cold water
2 tsp corn starch
Cook green beans in boiling water until barely tender.
Drain, reserving 1/4 c cooking liquid, and set aside.
Fry bacon until crisp, and remove all up 2 Tbsp of drippings from the fry pan.
Drain bacon and crumble, set aside.
Add sugar, vinegar, salt, and onion to bacon drippings along with green bean cooking liquid.
Mix water and cornstarch together in bowl until dissolved.
Stir into fry pan, and cook until thick and clear, stirring constantly.
Add cooked beans and heat through. Sprinkle with bacon and serve.
Showing posts with label green beans. Show all posts
Showing posts with label green beans. Show all posts
Sunday, June 26, 2011
Great Green Vegetable Pasta
Adapted from Simply in Season, serves 4
Date made: 5/2/2011
1 c ricotta cheese
1/2 c milk*
1/3 c Parmesan cheese, freshly grated
1 clove garlic, minced
2 tsp dried basil
2 tsp dried parsley
1/2 tsp salt
12 oz penne pasta
2 1/2 c broccoli florets*
1 1/2 c zucchini, sliced*
3/4 c green beans*
1/2 c peas*
1/4 c green onions*
Stir together ricotta cheese, milk, Parmesan cheese, garlic, basil, parsley, and salt and set aside.
In large soup pot of boiling water, start cooking pasta according to package directions.
Stir in broccoli 6 minutes before pasta is done. Boil 3 minutes, and stir in zucchini and green beans. Boil 2 minutes, and stir in peas and green onions.
Boil 1 minute, remove from heat. Drain well, and return to soup pot.
Add ricotta cheese mixture to pasta and vegetables, and mix well.
Date made: 5/2/2011
1 c ricotta cheese
1/2 c milk*
1/3 c Parmesan cheese, freshly grated
1 clove garlic, minced
2 tsp dried basil
2 tsp dried parsley
1/2 tsp salt
12 oz penne pasta
2 1/2 c broccoli florets*
1 1/2 c zucchini, sliced*
3/4 c green beans*
1/2 c peas*
1/4 c green onions*
Stir together ricotta cheese, milk, Parmesan cheese, garlic, basil, parsley, and salt and set aside.
In large soup pot of boiling water, start cooking pasta according to package directions.
Stir in broccoli 6 minutes before pasta is done. Boil 3 minutes, and stir in zucchini and green beans. Boil 2 minutes, and stir in peas and green onions.
Boil 1 minute, remove from heat. Drain well, and return to soup pot.
Add ricotta cheese mixture to pasta and vegetables, and mix well.
Monday, May 2, 2011
Green Beans Amandine
Adapted from Joy of Cooking, serves 4
Date made: 5/1/2011
1 lb green beans, trimmed*
1/4 c almonds
dash of vinegar
1 Tbsp olive oil
salt and pepper, to tasted
Bring water to a boil in medium pot. Add green beans and cook until tender, 5-10 minutes. Meanwhile, heat oil in small skillet over medium heat.
Add almonds and toast for 2-5 minutes. Drain beans and add to almonds. Add vinegar, salt, and pepper, and mix well.
Date made: 5/1/2011
1 lb green beans, trimmed*
1/4 c almonds
dash of vinegar
1 Tbsp olive oil
salt and pepper, to tasted
Bring water to a boil in medium pot. Add green beans and cook until tender, 5-10 minutes. Meanwhile, heat oil in small skillet over medium heat.
Add almonds and toast for 2-5 minutes. Drain beans and add to almonds. Add vinegar, salt, and pepper, and mix well.
Subscribe to:
Posts (Atom)