Tag Archives: green beans

What about Angels

Garlicky Green Beans with Confit Tomatoes

Turkish Stuffed Eggplant

I apologize for the repeat photo but none of the ones of the green beans straight on were in focus – so a repeat it is!  Since I had been falling behind a bit for my 52weeksfood challenge, I decided to do two challenges in one week.  The Turkish dish being the delicious stuffed eggplant I posted about this past Thursday, and the confit dish being today’s feature.  While I had heard of confits before (thank you Top Chef), I always assumed it required skills well beyond mine.  Nothing like being proved wrong and getting a delicious meal out of it!  BTW – this is not an appropriate side dish for people that don’t enjoy garlic.

Garlicky Green Beans

Serves 4-5, as a side

Ingredients

  • 3 tbsp olive oil, divided
  • 1/4 tsp fresh thyme
  • 1/2 tsp fresh rosemary
  • 2 basil leaves, diced
  • 3 plum tomatoes, halved
  • 4 garlic cloves
  • 1/2 red onion, diced
  • 1 lb green beans, ends snipped off

Instructions

  1. Preheat oven to 325.
  2. Toss the halved tomatoes in 2 tbsp of olive oil, along with the thyme, basil, and rosemary. Place flesh down in a roasting pan and cook for 45 minutes.
  3. Remove the tomatoes and set aside.
  4. Heat the rest of the olive oil in a deep skillet over medium heat. Add the garlic and red onion and cook for 10 minutes, before adding the green beans. Cook for another 10 minutes, stirring frequently to prevent sticking.
  5. Toss the tomatoes in - then Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/06/what-about-angels.html

The tomatoes can be done a day or two in advance – just add them a little bit earlier so that they can get heated up.  Taste wise they reminded me of sundried tomatoes, just a real concentrated WOW of tomato goodness.  The tomatoes would also go well on top of pizza, pasta, or as an alternative to brucshetta.

Keep It

Sesame Green Beans

Sesame Green Beans | #Vegan

Good morning from gorgeous sunny (seriously!!!) London!  Our trip has reached it’s halfway point and so far everything has been amazing.  There are so many recipes I can’t wait to test out when I get home, from sweet to savory all things I’m sure my hubby will love.  Today is another packed day on the agenda, starting with Hampton Court Palace (Henry VIII) and ending with a show at The Globe.  I still can’t believe how many things we have been able to do, and being just halfway there are still so many things to look forward to.

Today’s recipe is one of my favorite Asian-inspired sides – and perfect for spring when green beans are starting to pop up in large amounts.  Seeing the local produce, especially that in Cardiff, has me eager to go home to tend to my garden in hopes of producing similarly enticing.

Sesame Green Beans

serves 4-5, as a side

Ingredients

  • 1 tbsp vegetable oil
  • 1/2 tbsp sesame seeds, divided
  • 1/2 tsp garlic, shredded
  • 2 garlic cloves
  • 1 lb green beans, tipped and halved
  • 1 tbsp soy sauce
  • 1 tsp sesame sauce

Instructions

  1. Heat the olive oil in a large wok over medium heat. Once hot add 1 tsp of the sesame seeds and begin to toast stirring frequently to prevent sticking and burning. After 3 minutes add the ginger and garlic and continue to stir regularly.
  2. Once the garlic has started to turn golden, about 5 minutes add the green beans, soy sauce, remaining sesame seeds, and sesame sauce. Bring to a rapid simmer then cover and turn heat to low. Cook for 15 minutes, stirring halfway. Dish is ready when beans are slightly tender and malleable. Enjoy!
http://www.dancingveggies.com/blog/2013/05/keep-it.html

To turn this simple side in to a vegan feast simply add some tofu to the pan after the sesame seeds have finished toasting and double the sauce.   Eggplant and broccoli also go great in place of, or with, the green beans.   I’m sending this quick dish over to the Fabulous Ren and her awesome Simple and in Season challengehello May and welcome Spring!

Ever Wanted

Navratan Korma

Navratan Korma

Every now and then I tend to bite off more than I can chew when it comes to blog challenges, and this week’s r/52weeksofcooking is a prime example.  The theme this week was Indian which is a cuisine I’m familiar with and have done a few times in the past.  However I wanted to try something different so instead of my standard tomato based curry I decided to attempt a yogurt based dish, and then go the extra step in making it vegan.  I researched a variety of different dishes before finally deciding on Navratan Korma which translates to Nine Gems Curry.  For my nine gems I settled on: peas, green beans, Indian Eggplant, green bell pepper, tofu (or paneer), Indian red chilies, shallots, cashews, and carrots.  I debated about using cauliflower or broccoli but it’s still too early in the season for them and couldn’t find any at the local market.  Needless to say this is a very (very!!!) prep-heavy dish with lots of cleaning and cutting.

I started prep work with the tofu in order to give it time to press before moving on to the eggplant, for similar reasons, and then all the remaining vegetables.  To figure out the right spices I looked at a variety of online recipes before finally settling on the below combination.  For a more traditional dish use paneer in place of tofu, just keep it mind it will cook a lot faster than tofu and might require additional vegetable oil in order to brown.

Ever Wanted

Serves: serves 5-6

Ingredients

  • 2 tbsp vegetable oil
  • 1/4 tsp cumin seed
  • 1/4 tsp cardamon seeds
  • 1/4 tsp amchoor powder (mango powder)
  • 1/2 tsp tumeric
  • 2 garlic cloves, diced
  • 1 tsp ginger, shredded
  • 3 scallions, diced
  • 1/2 tbsp garam masala
  • 1 lb of tofu, well pressed and drained (can also sub paneer)
  • 4 Indian eggplants, sliced and salted
  • 1 cup spring peas
  • 1 cup green beans, tipped and halved
  • 1/4 lb carrots, cut in to 2inch pieces
  • 1 green pepper, diced
  • 2 Indian red chilis, diced and seeded (optional)
  • 1 cup coconut milk (plain or original - can also used canned version)
  • 1/2 cup plain yogurt (I used So Delicious Coconut - but Almond or Dairy would work as well)
  • 1/4 cup cashews (optional)

Instructions

  1. Heat the olive oil in a large saute dish over medium heat. Once hot add the seeds, spices, garlic, scallions, and ginger. Cook for 2 minutes or until cumin seeds start to split stirring frequently to prevent burning.
  2. Add the tofu and cook for 10 minutes, turning regularly so tofu browns on all sides. Add the remaining vegetables and stir well. Cover and cook for 10 minutes, stirring once to prevent sticking.
  3. Remove lid and add the coconut milk and yogurt. Bring mixture to a simmer and cook for 10 minutes, stirring frequently.
  4. Serve hot over coconut (or regular rice) or with fesh Naan topping the dish with cashews (optional)
http://www.dancingveggies.com/blog/2013/04/ever-wanted.html

I served the cashews only on top of mine since I couldn’t find a bag that was marked in such a way to indicate it was 100% peanut free.  This dish might have taken a while to get started but it’s incredibly quick to come together and delicious – making all the cutting worth it!  I also have a feeling this dish would work well in a slow cooker and look forward to testing that theory shortly.

Note: I’m submitting this to the So Delicious Dairy Free Recipe Contest

Bee Yourself

Green Bean Salad

Green Bean Salad

After my delicious pizza earlier this week it was time to get healthy again, and with that back to the basics.  I’ve never been too big on salads, they are the easy option for vegetarians and vegans which is why most restaurants think they can saw they have vegetarian entrees if they have salads on the menu.  However salads can be more than just greens and random wilted vegetables or in this case have no lettuce in them.  Beans are always on my must have list and with that something I always have in my pantry.  This salad was the perfect excuse to clean out the pantry of some beans since I tend to open multiple bags and forget about them.   The only thing I had to add to my grocery list were the green beans which are always in abundance thanks to a local hothouse, gotta love easy dinners!

Green Bean Salad

serves 5-6

Ingredients

  • 1 lb green beans, tips cut and halved
  • 1 1/2 cups garbanzo beans, soaked overnight and rinsed (or one can)
  • 1 1/2 cups cannelloni beans, soaked overnight and rinsed (or one can)
  • 1 green pepper, minced
  • 1 small red onion, diced

Instructions

  1. Bring a pot of water to a boil and drop in the green beans, cook for 5 minutes then remove and rinse in cold water.
  2. Pour the beans, pepper, and onion in a large bowl. Add 1/4 cup of the Garlic Feta dressing (or any other creamy dressing) and toss well. Serve chilled!
http://www.dancingveggies.com/blog/2013/02/bee-yourself.html

For the dressing I decided to use some of the leftover garlic feta dip from my Downton Abbey Viewing party, but any Greek Yogurt based dressing would go great with these beans.  To add more healthy and delicious stuff to the salad serve over a bed of kale or spinach or wrapped up in cabbage.

Nobody Else

Green Beans with Spicy Tomato Sauce

spicy_green_beans

Time for the January installation of Random Recipes!  This month the amazing Dom of Belleau Kitchen challenged us to try a recipe from a friend’s cookbook, which worked out perfectly.  For the past few weeks one of my coworkers had been talking about a new cookbook she got and how I had to give it a try.  After telling her about the challenge this month she brought the cookbook right in and started showing me all the recipes from it that I had to try.  Up until she brought in Jamie Oliver’s Great Britain cookbook I had no idea what the book would be, and got quite the kick out of it being a British cookbook since the challenge this month was inspired by UK based Dom being in the US visiting family.  I had my co-worker pick my recipe and she selected the Green Beans with Spicy Tomato Sauce which I had no objections with, outside of one slight dietary tweak.   I also had to figure out what a “knob” of butter was since that is not a standard US measurement.

Nobody Else

serves 4-5, as a side

Ingredients

  • 2 tbsp butter - "one knob" (I used soy butter)
  • 1 tbsp olive oil
  • 4 scallions, chopped until it starts to become dark green
  • 1/2 tbsp chili powder (or tabasco)
  • 5 large tomatoes, grated
  • 1 lb green beans, tips removed and halved

Instructions

  1. Melt the butter in a large saucepan, then add the olive oil and scallions. Cook for 2 minutes before adding the chili powder and grated tomato.
  2. Bring the mixture to a boil and then turn down to a simmer, cooking for 8minutes. Season to taste with salt and pepper.
  3. Meanwhile bring a pot of water to a boil and add the green beans, cook for 5 minutes, then pour the beans in to a water bath. Serve the green beans over the sauce and enjoy!
http://www.dancingveggies.com/blog/2013/01/nobody-else.html

I’m not sure how knob-like my knob was but this recipe was delicious!  Everything came together so quickly and the sauce had just the right amount of oomph.  I also have a feeling that this sauce would go great with zucchini or squash – maybe even tofu!   I can’t wait to see what other recipes this amazing cookbook has, hopefully my coworker will let me borrow it for a little bit longer.