Asian Style Spicy Green Beans

Asian Style Spicy Green Beans

adapted frim Bon Appetit, March 1998

The mildly spicy sauce on the beans would make them a great accompaniment  for any Asian flavored dish.

1/4 lb. steamed green beans, drained well.
1/2 tsp. toasted sesame seeds
1 Tbsp. hoisin sauce
1/2 Tbsp. soy sauce
3/4 tsp. chili-garlic paste
1 scallion, chopped

1. Heat a small skillet over medium heat.
2. Combine water and cornstarch in small bowl, until dissolved; set aside
3. Add hoisin sauce, soy sauce and chili-garlic paste to the skillet.
4. Add the green beans to the skillet; toss to coat.
5. Cook until the beans are heated through and the sauce thickens, about 2 minutes.
6. Toss in the scallions.
7. Sprinkle with sesame seeds prior to serving.

Enjoy!

Succotash Salad

Succotash Salad

adapted from Food Network

This salad is light, bright and delicious. Lima beans can easily replace fava beans in this recipe.

Makes 3 servings                                                        3 WW pp / serving

1/2 cup green beans, cut into 1 inch pieces
1/2 cup frozen fava beans, defrosted and outer shell removed
1 cups corn kernels
1/4 cup chopped tomatoes
2 Tbsp. minced red onion
1/4 jalapeno pepper, seeded and minced
3 fresh basil leaves, julienned
1 Tbsp. olive oil
1 Tbsp. water
1 Tbsp. red wine vinegar
1/4 tsp. honey
Kosher salt and Freshly ground black pepper

1. Bring a pot of salted water to a boil. 
2. Add the green beans and fava beans and cook until the green beans are bright green and the fava beans have softened slightly, 3 to 5 minutes. 
3. Transfer to an ice bath; when cooled pat dry with a kitchen towel.
4. In a small bowl, whisk the olive oil, vinegar, and honey
5. In a large bowl, combine the green beans, fava beans, corn, tomatoes, onion, jalapeno and basil; toss with vinaigrette.
6. Season to taste with salt and pepper before serving.

Enjoy!!

Vegetable Soup with a Beefy Broth

 Vegetable Soup with a Beefy Broth

adapted from Cooking Light Annual Recipes 2000

I very rarely use canned broths. By collecting vegetable scraps in a bag in the freezer you can easily make a home made broth / stock with the stuff that you would otherwise throw away. I then add chicken or beef base to change the flavor but the vegetable stock adds a deepness of flavor and added nutrients.  Don't have the time to make your own stock use the canned vegetable and add beef base or just use beef broth.

Makes 4 servings                                                       1 WW Blue point / serving

Cooking spray

1 cup chopped onion

3 cloves garlic, minced

1 cup chopped celery

1/2 medium zucchini, chopped

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried rosemary

3 1/2 cups vegetable or beef broth

1 Tbsp. + 3/4 tsp. beef base (omit if using beef broth)

2 1/4 cups frozen mixed vegetables (I like carrots, corn and green beans)

1/2 can (15 oz.) black beans

1 can (14.5 oz.) diced tomatoes, with juices

1/4 cup orzo pasta

1/4 cup fat free tomato sauce

1 cup shredded green cabbage

Kosher salt & freshly ground black pepper

1. In a soup pot coated with cooking spray, cook the onion and garlic for 2 minutes. 
2. Add the celery, zucchini, basil, oregano, rosemary, broth, soup base if using and beans. Bring to a boil.
3. Reduce heat to a simmer and cook for 30 minutes.
4. Add the tomatoes, orzo and tomato sauce. Bring to a boil and cook for 20 minutes or until the pasta is tender.
5. Add the frozen vegetables and the cabbage. Cook about another 5 minutes until the cabbage wilts.
6. Season to taste with kosher salt and freshly ground pepper before serving.

Green Beans with Slivered Almonds & Shallots

Green Beans with Slivered Almonds & Shallots

adapted from Rachael Ray in Season

Toasted slivered almonds and sautéed shallots make your green beans fancy.

Makes 3 servings                                                     0 WW Blue points / serving

1/2 lb. green beans (long thin haricots verts, if available)

Cooking spray

1 Tbsp. slivered almonds

1/2 shallot minced

1. Bring a pot of salted water to a boil.
2. Add the beans and blanch for 3 minutes, may take a little longer if using regular green beans; Drain.
3. In a small sauté pan coated with cooking spray, toast the almonds.
4. Add the shallots and beans and cook until the shallots have softened and the beans are warmed.

Enjoy!

Blistered Green Beans with Garlic

Blistered Green Beans with Garlic

adapted from Bon Appetit

I always make extra garlic chips because my husband likes to pick them out of the dishes. Scale back if you do not like so much garlic. It is rather spicy so if you do not like hot food reduce or eliminate the red pepper flakes.

Makes 3 servings                                                      0 WW Blue points / serving

Cooking spray

1/2 lb. green beans, trimmed

4 garlic cloves, thinly sliced

1 1/2 tsp. capers, drained and rinsed

1/2 tsp. crushed red pepper flakes

Kosher salt and Freshly ground black pepper

1. In a frying pan coated with cooking spray, cook with minimal movement until they begin to brown on the bottom, about 3 minutes.
2. Continue to cook about another 5 minutes, until they are cooked through, tossing frequently with tongs.
3. Add the garlic, capers and red pepper flakes and continue cooking until the garlic is golden, about 1 minute.
4. Transfer beans to a platter and spoon the garlic caper mixture on top.
5. Season to taste with salt and pepper before serving.

Enjoy!

Fresh Green Beans with Garlic

Fresh Green Beans with Garlic

adapted from Taste of Home April / May 2014

Makes 2 servings                                                      0 WW Blue points / serving

1/2 lb. green beans, trimmed

2 garlic cloves, sliced

1/4 cup homemade chicken stock or canned broth

Kosher salt & Freshly ground pepper 

1. Coat a skillet with cooking spray and sauté garlic until just golden. Remove from the pan and reserve.
2. Add a little more cooking spray and sauté the beans until tender crisp, about 4-5 minutes.
3. Add the stock. Bring to a boil and simmer uncovered until tender and the broth is almost evaporated, stirring frequently.
4. Return the garlic to the pan and season to taste with salt and pepper before serving.

Enjoy!

Garlic Roasted Green Beans

Garlic Roasted Green Beans

adapted from Weight Watchers' Five Ingredient 15 Minute Cookbook (2006)

served with pan seared salmon on wilted fennel

Makes 2 servings                                                      0 WW Blue points / serving

1/2 lb. whole green beans, trimmed (about 2 cups)
1 large garlic clove, thinly sliced
Cooking spray
Garlic Salt & Freshly Ground Black Pepper

1. Preheat the oven to 450F.
2. Place the beans and garlic on a rimmed baking sheet; toss to coat.
3. Bake in preheated oven for about 12 minutes or until lightly browned, stirring occasionally.
4. Season to taste with garlic salt and freshly ground black pepper.

Enjoy!

Stir Fried Chicken & Green Beans

Stir Fried Chicken & Green Beans

adapted from ww.com

Serve this dish over brown, white or cauliflower rice.

Makes 3 servings                                                     0 WW Blue points / serving

3/4 lb. boneless skinless chicken breasts, cut into 1/2 inch pieces

1 tsp. Szechuan pepper salt or 1/2 tsp. kosher salt & 1/2 tsp. freshly ground black pepper

1 c. green beans, trimmed

cooking spray

1 tsp. fresh minced ginger

1 garlic clove, crushed

1/4 tsp. Gochugura (Korean crushed red pepper) or crushed red pepper

1 Tbsp. soy sauce or more to taste    `

2 Tbsp. scallion greens, chopped

Sauté the chicken, green beans, ginger, garlic and pepper in a pan coated with cooking spray until the chicken and beans are cooked through.

Garnish with scallions before serving.

Enjoy!

Green Beans with Toasted Sesame Seeds

Green Beans with Toasted Sesame Seeds

adapted from Food & Wine 

You can toasted your sesame seeds yourself but they are readily available already toasted.

Makes 2 servings                                                    0 WW Blue points / serving

1 tsp. toasted sesame seeds

Cooking spray

1 garlic clove, chopped

2/3 tsp. chopped fresh thyme

2/3 tsp. chopped rosemary

1/2 lb. green beans, trimmed

1/4 c. homemade chicken stock or canned broth

Kosher salt & freshly ground pepper

1. In a medium skillet coated with cooking spray, cook the garlic, thyme and rosemary, stirring constantly until fragrant, about 30 seconds.
2. Add the green beans, cook tossing frequently for about 1 minute.
3. Add the stock, cover, reduce heat and cook stirring occasionally, until the beans are bright green, about 6 minutes.
4. Uncover, season to taste with salt and pepper. Continue cooking uncovered until the liquid evaporates, about another minute.
5. Remove from heat. Add the sesame seeds and season to taste with salt and pepper.

Enjoy!

Chicken Salad with Green Beans, Potatoes and Peppers

Chicken Salad with Green Beans, Potatoes and Peppers

adapted from Real Simple July 2009

This is an extremely simple salad that can be made from all leftovers if you have some potatoes available. I loved the appearance of the salad when it was plated in a deconstructed manner rather than tossed.

I also added some pickled asparagus, pickled okra, giardiniera and pepperoncini.

Makes 2 servings                                            1 WW Blue point / serving

1 small purple sweet potato, cut into 1/2 inch rounds (1/4 cup)
4 oz. green beans
1 cooked chicken breast or equivalent of leftover chicken, shredded
3 large romaine lettuce leaves, torn
1/3 bell pepper, sliced

Favorite salad dressing

Any other salad topping you would like to use.

1. Bring a small pot of salted water to a boil. Add the potato slices and cook until fork tender, about 10 minutes. Drain and move to an ice bath.
2. Place the green beans in a steamer basket.
3. Bring a couple of inches of water to a boil. Place the steamer basket in the pot cover and steam for about 5 minutes, until tender crisp. Move to the ice bath.
4. Divide the chicken, romaine, bell pepper, potatoes, and beans among bowls.
5. Serve with your favorite salad dressing.

Enjoy!

Sunday Dinner

By my lack of blogging you can probably tell life has been a bit buzy. Last week was a crazy busy week at work so it was time to take a step back and regroup. My husband and I went out for a lovely lunch yesterday and I am spending today in the kitchen doing what I love to do ..... cook.
Before our lunch date, I went grocery shopping and got a great deal on a bone in pork loin end roast which was the inspiration for today's meal. Looking in the pantry, I still had potatoes from the farm share so there was the first side. Green beans in the freezer and bingo we have a meal.

Roasted Pork Loin with Molasses and Balsamic Glaze

Ranch Mashed Potatoes

Green Bean Caesar Salad

Roasted Pork Loin with Molasses and Balsamic Glaze
adapted from Food & Wine December 2010

1 cup balsamic vinegar
1/2 small onion, coarsely chopped
4 thyme sprigs
2 cups chicken stock
1 cup unsulfured molasses
1 Tbsp powdered mustard
3 Tbsp Dijon mustard
1/4 teaspoon crushed red pepper
4 lb pork loin end roasts, bones removed and tied
Kosher salt
Freshly ground black pepper
1 garlic cloves, thinly sliced
1 rosemary sprigs

In a medium saucepan, combine the balsamic vinegar with the onion and 2 thyme sprigs and boil until reduced to 1/3 cup, about 10 minutes. Transfer the mixture to a heatproof cup. Add the stock to the same saucepan and boil until reduced to 1 cup, about 10 minutes. Strain the stock and return it to the saucepan. Strain the balsamic reduction and add it to the reduced stock. Boil until the liquid is thickened and reduced to 2/3 cup, about 12 minutes.
Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustards and crushed red pepper; let the glaze cool.
Place the pork roast on a rack in a roasting pan and season generously with salt and freshly ground pepper. Coat the roasts with the half of the glaze, brushing repeatedly because the glaze will slide off the meat.
Preheat the oven to 300°. Top the roast with the remaining 2 sprigs of thyme and the garlic and rosemary. Add 1/2 inch of water to the roasting pan and roast the pork for about 2 1/2 hours. After 30 minutes top the pork with half of the remaining glaze. After another 30 minutes, repeat with the remaining glaze. When the pork is ready it will be richly glazed and an instant-read thermometer inserted in the thickest part of the roasts registers 145°. Add water to the pan if it dries out and baste the meat with the pan juices from time to time during the last 1 1/2 hours of roasting.
ransfer the roasts to a cutting board and cover loosely with foil. Let rest for 20 minutes before carving. Drizzle with the reserved balsamic sauce and serve.

Ranch Mashed Potatoes
adapted from Cooking Light, NOVEMBER 2007

2 lbs cubed potato, peeled and cubed
1/4 cup reduced-fat sour cream
2 Tbsp chopped green onions
1/4 cup 2% milk
1 tsp white wine vinegar
3 Tbsp butter, melted
1/2  teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon dried dill

Place potato in a large pot and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Green Bean Caesar Salad
adapted from Bon Appetit January 1997

1/2 cup plain nonfat Greek yogurt
1/2 cup prepared Good Seasons Italian dressing, using the less oil method
2 garlic cloves, chopped
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce 
1/2 lb green beans, trimmed, cooked
2 heads romaine lettuce, torn into bite size pieces
4 tablespoons grated Parmesan cheese 

Combine first 5 ingredients in the bowl of a small food processor - blend well. Season to taste with freshly ground black pepper 
Combine beans, romaine, and 2 Tbsp cheese in large bowl. Add dressing and toss to coat. Sprinkle with remaining cheese. 

Savory Green Beans

I love green beans. Just give be a bowl with some butter salt and pepper and I am good to go. But I am trying to get away from the fat and calories so I am playing with some different ways to enhance flavor.
To get a rich beef stock or broth many recipes will tell you to use twice as much beef bouillon cubes or crystals to water or to reduce canned stock. I think this methods gets too salty. I like to use Penzey's Beef Soup Base (1 tsp. to 1/2 cup). It creates a very rich flavorful broth without all the salt.

Savory Green Beans

1/2 cup rich beef broth or stock
2 Tbsp. chopped green pepper
1 Tbsp. chopped shallot
1 tsp.dill seed
1/2 tsp. dill weed
Steamed green beans
Combine all ingredients except the green beans in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until the favors meld. Add the beans. Cover and simmer until heated through.

Veggie Stir Fry

Thanks to the farm share and my friend Judy who not only gave me vegetables from her garden but delivered them to me at Shriners, I had vegetable stir fry for dinner. needless to say Nick would not come near it with a 10 foot pole but that just means more for me!

Very unlike me I did not measure any of  the veggies. It was sort of a dump combination looking at what I had more of and what would go bad quickest. I used a combination of eggplant, zucchini, onion, red bell pepper, okra, baby bok choy, carrot, yellow beans, broccoli, shiitake mushrooms, pea tendrils, beet greens and a previously steamed sweet potato. I started the stir fry with 1/2 Tbsp Ming Tsai's Curry Ginger Oil and added a little vegetable stock when the pan was looking dry. I finished it with a sauce made of 1 part soy sauce, 1 part oyster sauce and 1/2 part chile-garlic sauce.

Soup and Quesadilla Dinner

Still working on those veggies from the Red Fire Farm CSA share last week and there are more to be picked up on Tuesday.

Vegetable Soup - Provençal  Style with Pistou

Soup

1 medium leek (white and pale green parts only), washed and thinly sliced

1 medium parsnip, cut into 1/2-inch pieces

1 small garlic clove, finely chopped

1 small  thyme sprig

Cooking spray

1 teaspoons extra-virgin olive oil

1/4 pound boiling potatoes, peeled and cut into 1/2-inch pieces

1/4 pound Swiss chard, leaves coarsely chopped

4 cups chicken stock

2 cups thawed frozen edamame (NOT in the pods)

1/4 pound zucchini, cut into 1/2-inch pieces

1/4 pound string beans, trimmed and cut into 1-inch pieces

1/3 cup orzo

Pistou:

1very small tomato

1/2 cup packed basil leaves

1/4 cup packed flat-leaf parsley leaves

1 garlic cloves, finely chopped

1 tablespoons extra-virgin olive oil

1/4 cup coarsely grated Parmesan

Cook leek, parsnip, garlic, and thyme sprig with oil in a pot coated with cooking spray until vegetables brown about 10 to 15 minutes. Add potatoes and 1/4 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add stock and bring to a boil, scraping up brown bits.

Stir in edamame, zucchini, beans, pasta, and chard leaves, and simmer, uncovered, until orzo is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.

Meanwhile make pistou:

Heat a dry small skillet heat until hot, then char tomato on all sides. Core tomato and purée with basil, parsley, and garlic in a food processor. Add oil and cheese until well. blended.

Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

Zucchini, Corn, and Black Bean Quesadillas

1/3 small zucchini  grated and drained on paper towels

1/4 cup corn

1/4 small onion  chopped

1/3 cups drained and rinsed canned black beans with jalapenos

1/8 teaspoon salt

Dash fresh-ground black pepper

1/4 teaspoon chili powder

2 oz reduced fat Mexican cheese blend

2 large flour tortillas

Cooking Spray

Combine the zucchini, corn, onion, beans, salt, pepper and chili powder in a bowl. Toss gently to distribute the seasonings and then stir in the cheese.

Preheat the oven to 200°. Put half of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

Place the quesadillas in a large nonstick frying pan coated with cooking spray. Lightly spray the top of each with additional cooking spray. Cook until the cheese melts and the tortillas are toasted. Remove from the pan and keep warm on a baking sheet in the oven while you make the next kind.

Smoked Sausage and Red Pepper Quesadillas
1/3 chicken andouille sausage link, thinly sliced
1 large flour tortilla
2 oz reduced fat cheddar cheese

1 Tbsp crumbled feta cheese
2 Tbsp chopped roasted red peppers, drained

Cooking Spray

Your favorite Salsa

Sauté sausage slices in heavy large skillet  until just brown, about 2 minutes. Set aside. Put the sausage, cheeses and peppers on one half of the tortilla. Spread the filling to the edge and then fold the tortilla over the filling. Place the quesadillas in a large nonstick frying pan coated with cooking spray. Lightly spray the top of each with additional cooking spray. Cook until the cheese melts and the tortillas are toasted.
Bake quesadillas until golden and cheeses melt, about 15 minutes. Cut into wedges; serve with salsa

BBQ Turkey Burgers with Asian Green Bean Salad

I am still trying to find new ways to use all the green beans I picked at Red Fire Farm on Sunday. Have I mentioned I love my farm share? All of the vegetables used in this recipe came from my farm share last week.

 

Barbecue Turkey Burgers with Creamy Cole Slaw

For the burgers

2 Tbsp cup Worcestershire sauce

2 Tbsp ketchup

1 tablespoons soy sauce

1/2 teaspoon chili powder

1/8 teaspoon ground cumin

1/8 teaspoon Tabasco

1 pounds ground turkey

1/2 small onion, minced

1/4 cup panko bread crumbs

1 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt

For cole slaw

2 Tbsp + 2 tsp reduced fat mayonnaise

1 tablespoons cider vinegar

1/2 tablespoon sugar

1/2 teaspoon Dijon mustard

1 1/3 cups finely shredded cabbage

1/2 large carrot, shredded coarse

1/2 small onion, chopped

4 whole wheat pita pockets

To make the coleslaw whisk together mayonnaise, vinegar, sugar, and mustard in a large bowl. Add the vegetables toss well to combine. Season to taste with salt and freshly ground pepper.

To make the burgers mix the Worcestershire sauce, ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, and salt and pepper to taste in a large bowl,  Add the turkey, onion, bread crumbs, and 1/4 cup sauce until combined well and form into 4 patties.

Prepare grill. Grill burgers on an oiled rack set 5 to 6 inches over glowing coals, 6 minutes on each side, or until cooked through. Serve with coleslaw in pita pockets.

Asian Green Bean Salad

Yield:  2 servings (serving size: 1 cup)

Salad:

1 ounces uncooked whole wheat soba noodles

1/4 pound green beans, trimmed

1/2 cups diagonally sliced carrots

1/4 cup thinly sliced red pepper

1/8 cup sliced green onions

1 Tbsp chopped fresh parsley

Dressing:

1 Tbsp rice wine vinegar

1 Tbsp low-sodium soy sauce

1/2 tablespoon dark sesame oil

1/2 teaspoons grated peeled fresh ginger

1/8 teaspoon sugar

Dash of freshly ground black pepper

1 1/2 garlic cloves, minced

1/4 jalapeño pepper, seeded and finely chopped (about 1 tablespoon)

Cook pasta according to package directions; add the beans during last 3

minutes of cooking. Drain, rinse with cold water and drain again. Transfer pasta and beans to a large bowl and add the carrots, peppers, onions, and cilantro or parsley.

To make the dressing, all ingredients in a small bowl. Whisk until blended. Add to salad; toss well.

Cover and chill.