I bought a little package of fresh green beans at the store today and thought I’d pair them with a little lemon. I rather liked the results; it was really simple to do and a refreshing change.
8 o.z. fresh green beans
1 Tbs butter
salt and pepper
Melt butter over medium to medium high heat add green beans season with salt and pepper and toss together. Cover and cook for about 7 minutes stirring occasionally. Meanwhile zest the lemon. Once green beans are desired tenderness remove from heat and season with lemon zest and juice from half of the lemon.
I had to put some of that red hot sauce Charles made to work with some stir fry. Some left over chicken and the veggies from the farmers market made it easy to throw together. I like to just throw together recipes with what I have on hand so adjust as desired if you have different veggies or sauces. Many times I use pineapple with the red hot sauce for a sweet and spicy effect today I just went for spicy.
Cut veggies to desired size. I like a combination of shapes and sizes some slices and some chunks. Heat oil in large skillet or wok; add celery, onion, and mushrooms. Saute for about 5 minutes over medium heat. Once nearly tender add zucchini and squash continue cooking for about 3 minutes. Add cooked chicken, soy, ginger and red hot sauce. Cook until heated through and veggies are desired tenderness about 2 more minutes. Serve with rice and additional soy and red hot sauce if desired.
Just a quick post today about the green beans I made last night with our meatloaf. I’d bought these at the farmers market a couple of days earlier and didn’t have a chance to cook them right away. I decided to do a bit of a sauté / steam method. Very tasty; still very crisp and the full flavor of fresh green beans. As a kid I didn’t like that taste but I do so enjoy it now. The mushrooms were the perfect complement.
Fresh Green Beans with Mushrooms
2 Tbs butter
1 large quart basket of fresh from the garden green beans
1 large Portobello mushroom
salt, pepper, and granulated garlic
Wash and trim green beans. In medium skillet melt butter and add mushroom cut into large chunks. Add green beans and cover; cook for 5 minutes over medium heat. Season with salt, pepper and garlic if desired; stir and cover; cook an additional 5 minutes or until desired tenderness.
I bought some broccoli at the farmers market today …. in retrospect I should have known it wasn’t the best idea. Broccoli doesn’t like this much heat and it’s been very hot. It tends to get bitter and I am not a huge fan of bitter. I did a little research on how to remedy this and combined the best ideas I could find. I must agree that it worked. I first blanched the broccoli with a little vinegar in the water … this probably did the job alone, but I decided I wanted a lemon butter seasoning so I went ahead with my plans. It came out very well; I must confess I purchased this fresh from the farm I did have to remove a couple of worms … they happen; I’d much rather pick out pests than contend with pesticides. After blanching I found the 2 rather easily. Soaking in salt water before beginning also helps so make sure and wash and check your veggies thoroughly.
12 o.z. fresh broccoli
1 quart water
1/4 cup white vinegar
1 tsp lemon zest
1 Tbs butter
juice of one lemon
Bring water and vinegar to boil. Add broccoli and boil for 1 – 2 minutes. Immediately drain and submerge in ice water for 2 minutes. Drain and set aside until ready to cook. In sauce pan melt butter, add lemon zest and lemon juice. Cook broccoli 4 – 5 minutes until heated through.
I still had half of a spaghetti squash leftover from my post the other day and decided I should make a tasty side dish. I went with butter and toasted garlic. We really enjoyed it; the squash still had plenty of body to it and the garlic added a delicious touch. Very quick and easy to make; of course you will need the par-baked squash to get started.
Spaghetti Squash and Toasted Garlic
1/2 spaghetti squash (about 1 1/2 cups)
2 Tbs butter ~ divided
1 large clove garlic ~ minced
1/2 tsp salt
1/2 tsp black pepper
1 dash cayenne pepper
Prep spaghetti squash. In medium skillet melt 1 Tbs butter; add garlic, salt, pepper, and cayenne. Simmer for about 2 minutes until garlic is toasted.
Add squash and remaining butter and toss together. Heat another minute until hot.
We love beets. When I was a kid I would only eat pickled beets and they had to be cold. As I’ve gotten older I’ve found they are so delicious just about every way I fix them. If you aren’t familiar with beets the first thing to remember is to leave a couple of inches of the green tops on them and not to cut them until you have roasted or boiled them for peeling ~ this helps preserve the color.
Beets with garlic and butter
1 lb fresh beets
2 Tbs butter
2 cloves garlic
salt and pepper
Begin by prepping beets. Trim excess tops from beets; leave about 2 inches of green.
Bring 2 quart pan of water to boil. Cook beets in boiling water for 10 minutes. Remove beets and submerge in cold water for 10 minutes; until cool enough to handle. Scrape or peel skin from beets; trim tops and ends.
Slice to 1/4 inch thick. In medium skillet over medium-high heat melt butter; add sliced beets, garlic, salt and pepper; sauté for about 6 minutes or until beets are tender.