Recipes 7/11 & 7/12

By admin|July 21, 2012|Information

Fancy Green Beans

2 Tbls teriyaki sauce

1 Tbls honey

1 Tbls butter

1 Tbls fresh lemon juice

1 1/2 pounds fresh green beans

2 slices bacon

1/2 C red bell pepper strips

1/2 C thin onion wedges

1/2 C whole cashews

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently. (From Paula Deen,

Vegetarian Chickpea Curry w/ Turnips

2 Tbls olive oil

1/2 onion, diced

2 cloves garlic, minced

1 Tbls ground cumin

2 Tbls curry powder

1 (15 ounce) can garbanzo beans (chickpeas), undrained

1/2 red bell pepper, diced

1/2 turnip, peeled and diced

1 C corn kernels

1/2 (15 ounce) can tomato sauce

1 pinch crushed red pepper flakes

1 pinch salt

1 pinch cracked black pepper

Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.


Braised Lentils w/ Cipollini Onions

2 to 3 Tbls olive oil

1 pound brown or green lentils, rinsed

3 cloves garlic, peeled

3 bay leaves, fresh or dried

4 C water

Kosher salt and freshly cracked black pepper

12 cipollini or pearl onions, stemmed and peeled

1/4 C duck fat

Coat a large high-sided saute pan over medium-high heat, with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, about 25 to 30 minutes. (Chef’s Note: If you need to add more water for the lentils to finish cooking, add a little at a time. There will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process. The flavor will be in the lentils instead of down the drain with the discarded cooking liquid!) Once they are cooked but still somewhat “al dente”, set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper, to taste. Re-taste, but hold off on re-seasoning until serving.

Add the duck fat to a large saute pan over medium heat. Add the onions, season with salt, to taste, and allow them to caramelize.

When you are ready to serve add the lentils to the sauteed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed. Transfer the lentil mixture to a serving bowl and serve. (From Alexandra Guanrnaschelli

Roasted Root Vegetable Medley

8 to 12 slender carrots, peeled and trimmed

8 to 12 baby turnips, peeled

6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves

1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices

1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters

1 or 2 large beets, peeled and cut into thick wedges

1 or 2 kohlrabi bulbs, peeled and cut into thick wedges

1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices

1 whole head garlic, separated into cloves, unpeeled

2 or 3 sprigs fresh rosemary, sage, or thyme


Freshly ground black pepper

Extra virgin olive oil

Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course. (From the

Steam-Grilled Scallions

12 scallions, rinsed, ends trimmed

2 cloves garlic, minced

2 Tbls butter, cut into small pieces

salt and ground black pepper to taste (optional)

Preheat a grill for medium-low heat.

Cut a sheet of aluminum foil to about 12×15 inches. Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper. Arrange butter over the onions.

Keeping the green onions flat, fold the foil to make a sealed cooking pouch.

Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes.


Spicy Stir-Fried Green Beans & Scallions

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar

1/2 teaspoon red pepper flakes

2 tablespoons peanut oil

3/4 lb green beans, cut on bias into 1 . 5

inch pieces

4 scallions, cut into 1 . 5-inch pieces

1 teaspoon peanut oil

3 garlic cloves, mashed

Mix soy sauce, vinegar, sugar, pepper flakes and 1 tablespoon water in a small bowl. Set aside.

Heat a heavy skillet (12″) over high heat until extremely hot. Carefully swirl 2 tablespoons oil to coat the bottom. Fry green beans, flipping every 30 seconds or so with a wide spatula, until slight charred and crisp tender – about 4 minutes. Add scallions, continue cooking in same manner until scallions are charred and beans are tender.

Make a well in the center of the pan; mash garlic and remaining 1 t. oil together. Fry until fragrant – about 5 seconds – and stir into vegetables. Add soy mixture and toss into vegetables to coat; Cook until liquid is reduced by about half, about 15 seconds.


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