Tag Archives: Vegetables/Sides

Skillet Fresh Green Beans

February 21, 2014

green beans

Nothing too fancy to share with you today. Just good old green beans, prepared another favorite way. Between this recipe and the roasted green beans I posted not long ago, we’ve been eating a lot of them around here lately. But nobody is complaining, so that says something. These green beans are slowly simmered on the stove (with garlic and onion and chicken broth) while, ideally, the rest of your dinner is cooking. Try them with this stuffed chicken and some classic mashed potatoes. Yum.

Skillet Fresh Green Beans

INGREDIENTS

1 lb. fresh green beans, ends trimmed
1-2 Tbsp. butter or olive oil or a combination of the two
2 cloves garlic, minced
1 cup onion, chopped
1 cup homemade low-sodium chicken or vegetable broth
1/2 cup chopped red bell pepper (optional, I omitted)
~1/2 tsp. kosher salt
freshly ground black pepper, to taste

DIRECTIONS

1. Heat oil and/or butter in a large skillet over medium heat. Add the garlic and onions and cook for several minutes. Add the green beans and cook for another minute until they turn bright green. Add the chicken broth, red pepper (if using), salt and some freshly ground black pepper. Turn heat to medium-low and cover partway with a lid, leaving a large enough crack for steam to escape. Cook for 20-30 minutes, stirring once or twice, until the liquid evaporates and the beans are fairly soft, yet still a bit crisp. (If the pan dries out too quickly you can add more chicken broth during cooking.) Season to taste with salt and freshly ground black pepper before serving.

Serves 6.

(Adapted from The Pioneer Woman)

Roasted Broccoli

February 3, 2014

roasted broccoli

I’m about to hop on a plane. (Um, I wish it was that easy. I’m hauling a car seat and stroller and luggage and a lap child, so my getaway will be anything but graceful- or relaxing.) Clara and I are headed for Arizona. For some warmth and sunshine and catch-up time with one of my best friends. I’ve been looking forward to this trip for several years, not knowing if it would actually happen. Now it’s here, it’s happening! A late Christmas gift to myself. But I’ll admit that traveling with a toddler is like a reoccurring nightmare. I know what’s coming and I can only hope for the best. And yet here we go again. Dear friends and 70 degree days will be worth it.

I thought I’d share a quick recipe before I depart. Something I’ve made a handful of times recently because it’s such a simple delicious way to eat your broccoli. This broccoli is tossed with olive oil, salt, and pepper- some garlic if you wish- then roasted until tender yet crisp. Little bits of the broccoli darken and char- the best part. Eat it straight off the pan or dust with crushed red pepper and/or Parmesan for a special touch. (In full disclosure, Clara still prefers her broccoli steamed. But she’s under two and not to be trusted when it comes to such things.)

**Winner of last week’s cast iron skillet giveaway announced at the bottom of this post.**

Roasted Broccoli

INGREDIENTS

1 lb. fresh broccoli, cut into florets
2-3 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

optional:
minced garlic
freshly grated Parmesan or sharp white cheddar
crushed red pepper flakes

DIRECTIONS

1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil and coat it with cooking spray.

2. Place the broccoli on the baking sheet and drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. Toss to coat and spread the broccoli in an even layer. (Optional: Toss garlic with broccoli before roasting.)

3. Bake in preheated oven for 20-25 minutes, turning halfway through, until tender-crisp (the broccoli will brown in spots). Serve immediately. (Optional: Sprinkle with Parmesan or cheddar and/or red pepper flakes.)

(Adapted from Rachel Cooks)

Spiced Citrus Couscous with Almonds and Currants

December 20, 2013

spiced moroccan couscous

Here’s the promised couscous to accompany that beef and butternut squash tagine. It could also be paired with this recipe. Or serve as a bed for just about any grilled/roasted meat, fish, or vegetables. Or eat it on its own, just as is. If you make the full recipe (which, DISCLAIMER, makes much much more than pictured above), you’ll likely have enough to be eating it all of these ways over the next week. (I do prefer it with the tagine though, as it soaks up all the juices and the spices compliment each other nicely.)

We’re heading to Oregon for Christmas in a few days. (Flying on Christmas Eve actually- this makes me nervous.) If I don’t get a chance to check back in before then, please have a Merry Christmas and wonderful rest of the holidays!

Spiced Citrus Couscous with Almonds and Currants

INGREDIENTS

2 cups couscous, cooked according to package directions (I used whole wheat)
1/2 cup currants
1/2 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped
3 green onions, thinly sliced (or a shallot, minced)
1/4 cup extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
1/4 cup freshly squeeze orange juice
1 tsp. orange zest
1/2 tsp. ground coriander
1/2 tsp. ground allspice
salt and freshly ground black pepper, to taste (I used ~1/2 tsp. kosher salt)

DIRECTIONS

1. Cook couscous according to package directions. Spread cooked couscous out on a baking sheet and set aside to cool.

2. In a large bowl, combine the currants, almonds, parsley, and green onions. Stir in the cooled couscous.

3. In a separate bowl, whisk to combine the olive oil, lemon juice, orange juice, orange zest, coriander, and allspice. Pour over the couscous and toss to coat. Season to taste with salt and freshly ground black pepper.

NOTE: This dish can be made ahead of time. Bring to room temperature before serving.

Serves 8+.

(Adapted from Fine Cooking)

Roasted Green Beans

November 1, 2013

roasted green beans

This is hardly a recipe. More of a formula, really. Fresh green beans + olive oil + salt + pepper. So simple. So delicious.

I like green beans steamed and plain, without a touch of anything. But this way- roasted to perfection- I love them. Soft in the center, crisp on the edges. You’ll be popping them like french fries and wondering how something so good for you could be so crazy good.

Roasted Green Beans

INGREDIENTS

fresh green beans, ends trimmed
extra virgin olive oil, enough to coat
kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil and lightly coat with cooking spray (or line with parchment paper).

2. Drizzle olive oil over green beans and toss to coat. Sprinkle with kosher salt and freshly ground black pepper.

3. Bake in preheated oven for 12-15 minutes, stirring halfway through, until lightly caramelized and crisp-tender.

(Adapted from Food Network)

Mashed Potatoes with Gouda and Bacon

June 13, 2012

This will probably be the last recipe to come from my Richmond kitchen. We’re finally packing and we load up and pull out for good Saturday morning. I have mixed emotions about this move. Usually I’m all about new places and new people. But I’ve loved it here. It has only been four years but this is home. We’ve spent the majority of our married lives here, started a family here. I hope Chicago will be so good to us.

I plan on cooking and blogging again. As soon as things get settled and our life regains some sort of routine. Motherhood has been a big change, but it definitely won’t keep me out of the kitchen and away from you! So until then- I leave you with this creamy cheesy not-so-waistline friendly mashed potato casserole. Bacon, gouda, sour cream… I probably don’t need to tell you that it’s heavenly.

Mashed Potatoes with Gouda and Bacon

INGREDIENTS

8 slices bacon
5 large green onions, finely chopped
3 lbs. russet potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup butter
1/3-1/2 cup milk (to desired consistency)
2 cups (about 8 oz.) smoked gouda, grated
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Butter a 9×13 baking dish. Cook bacon until browned and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl and add green onions; toss to combine.

2. Place potatoes in a large pot and add enough water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until tender, 15-20 minutes. Drain.

3. Add the sour cream, butter, and milk to the pot. Using a potato masher, mash until almost smooth. Add more milk to thin if necessary. Stir in 1 1/2 cups smoked gouda and 1 cup of the bacon-onion mixture. Season to taste with salt and freshly ground black pepper. Spread in the prepared baking dish. Top with remaining cheese.

4. Preheat oven to 375 F and bake for about 30 minutes until the edges are bubbling and the top is golden. Top with the remaining bacon-onion mixture and serve.

Serves 6-8.

(Adapted from Bon Appetit)