Posts tagged ‘green beans’

September 17, 2011

The Amazing Three-Part Dinner

This lovely, and simple meal, consists of steamed chard, steamed green beans with butter, and roasted onions, red peppers, and chickpeas.

As easy as can be, if not super fast: cut three sweet peppers into strips, cut one white onion into small pieces, chunk a head of garlic.  Arrange all of these, and a can of chickpeas, on a baking sheet with olive oil, salt, and pepper, and roast at 400 for about half an hour.

Meanwhile, wash and clean the green beans.  Wash and chop the chard.  Heat a veggie steamer (or a colander over  pot of water) and toss the green bean in when it starts to steam.  Steam the greenbeans for four minutes, then add the chard right on top and steam for a further three minutes.  Remove from heat.  Separate the green beans and chard and spread butter and salt over the former.

Eat together with the roasted red peppers and chickpeas.

August 25, 2011

Experiments with Side Dishes

As a way to eat more of our veggies, we’re trying out making side dishes every now and then.  It feels weirdly grown up.  But maybe once you have a car and pay rent every month and have bills you pay and jobs and can tomatoes, you also cook and eat healthy side dishes.

I guess the real challenge is, can you guess which is the side dish – the butter steamed green beans (well, purple beans) or the chickpea and tomato stew?  The answer is the beans.  We’ve been cooking our green beans in a delicious and simple way:  wash them, melt a tablespoon of butter in a pan and add the beans.  For one of these we also added some broccoli.  Add a few tablespoons of water and cover.  Cook for about 10 minutes on medium heat, stirring occasionally.

And of course, the lovely thing about using purple beans is watching they turn green as you cook them.  If you can get them off the heat while they’re still a little undercooked and crunchy you can enjoy them warm and multi-colored:

As for the chickpeas: 1 can chickpeas, 1 pint of cherry tomatoes cut in half, 1/2 a white onion cut into small squares, 3-4 cloves garlic.  Cook all of these together in a sauce pan and season with a dash of balsamic vinegar, salt, and pepper.

August 9, 2011

Beet salad with goat cheese & green beans

This salad is complicated, but worth the trouble.  Not only was it completely delicious, it felt pretty righteous what with the amaranth, beets, beans, and greens.

So, you kind of have to do this one in steps but here are all the ingredients:

  • 5 medium/small beets, grated
  • 1 small sweet onion, chopped small
  • 1 leek, white part only, minced
  • 2 cups green beans, roughly chopped
  • 4 cloves garlic, chopped small
  • a mixture of salad greens, arugula, and amaranth greens.
  • goat cheese
  • 1 tablespoon butter
  • olive oil
  • dried oregano
  • salt & pepper
  • walnuts (optional)

Amaranth is actually the same plant as pigweed, a common farm weed. Cultivated amaranth is yummy and fairly spinach-like. It is nutrient dense and a nice purple and green color. It's also sometimes called Chinese spinach.

So, first, combine the grated beets with the leek and onion in a baking dish with a teaspoon of olive oil.  Add salt and pepper.  Roast at 400 for about 25 minutes.  Check and stir every so often.

Meanwhile, clean and prep the green beans and garlic.  Melt a tablespoon of butter and 2 teaspoons of olive oil in a frying pan with a light sprinkle of dried oregano, salt, and pepper.  Add the garlic and cook on low heat until it starts to turn transparent.  Add the green beans and stir constantly on slightly higher heat.  after five minutes add a few handfuls of water (probably 2-2 1/2 tablespoons) of water.  Stir to combine then turn the heat down a little bit and cover so the beans will steam.  It should take about seven minutes, stirring every few minutes.  Be sure the garlic and olive oil mix doesn’t burn-check often.

Combine all your wonderful salad greens in a big bowl.  You can splash a little balsamic vinegar on them if you like.

Now, the green beans and the beets should both be done.  Either combine them with the salad greens in the larger bowl, or mix them in your bowl individually.  Top with crumbled goat cheese and crushed walnuts.

In the end: wonderful slightly warm beets and green beans on salad with walnuts and goat cheese

in the beginning: grated beets waiting for onions and leeks