I have compulsive grocery shopping issues. I always have. I have a pantry full of random boxes of bread mix I bought last year, canned whatever and anything else that won't spoil and happened to look like a bargain six months ago. I try to control this by centering recipes around the things I compulsively buy, but then I compulsively buy something else to go with those recipes. It's a vicious cycle.
So it was no surprise when I left the Farmer's Market a couple of weeks ago with thirty pounds of vegetables, half of which are now chopped up in my freezer because I had to unexpectedly leave town and my stove is broken.
Included in these thirty were four pounds of sugar snap green beans. (Note: This was before the broken stove.) I consulted my life guru, www.google.com, looking for ways to cook green beans, came up with some general ideas, and went to town. Here are my two favorites.
Easy Szechuan Green Bean Stir Fry
This is a total cheater recipe but still rocks. I use Szechuan stir fry sauce that I bought at Sevananda.
Stir fry 1-2 lbs of green beans, chopped to 1-2 inch length, along with some chopped red and green bell peppers and mushrooms. Cook in olive oil, soy or Bragg sauce, Szechuan stir fry sauce and minced garlic (I've recently switched to fresh over the little jars and WOW). When you have reached your desired texture, sprinkle a whole bunch of sesame seeds on top. Easy and awesome.
Goat cheese and almond delight
Stir fry 1-2 lbs of green beans, chopped to 1-2 inch length, along with some chopped almonds. Cook in olive oil (flavor of choice) and minced garlic. Squeeze lemon juice onto the beans while cooking. When you have reached your desired texture, stir in your desired amount of goat cheese. This one kind of wowed me. Goat cheese should be on everything.
I tried a fried green bean recipe, but haven't perfected how to make them "fried" without making them fatty and nasty. Maybe I will try breading and baking them when the oven is back in commission...
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