When I was a kid we had green beans one way, out of a can baked in the oven with cheese melted over them. Fresh green beans far exceed canned beans and healthier since canned veggies tend to have a lot of sodium in them. We have been receiving beautiful multi colored beans the last few weeks and I wanted to experiment with different recipes. All three are delicious. My sweet 5 year old who is a self proclaimed green bean hater had not one, but two large helpings and now loves them.
For all three recipes start with washing your green beans, trimming the ends then blanching them. Bring a pot of water to a boil, add green beans for 3 minutes then place into a bowl of ice water.
Lemon Butter Garlic Green Beans
2 tbs butter
1/2 a lemon
Grated parmesan cheese
Melt the butter in a sauté pan. Add the garlic for 30 seconds then juice the lemon into the butter with garlic. Add the green beans and cook for about 4 minutes. Remove from heat and zest lemon over the top and add parmesan cheese.
Bacon Green Beans
Bacon cut into pieces
Cook bacon then drain almost all of the grease. Add garlic and green beans to the bacon and cook about 4 minutes. Drizzle with balsamic vinegar, mix together then remove from heat.
Spicy Green Beans
1 tbs soy sauce
1 tsp rice vinegar
1 tbs chili sauce
1/2 tsp honey (can use sugar)
crushed red pepper
Mix together soy sauce, rice vinegar, chili sauce and honey in a small bowl.
Add green beans, garlic and crushed red pepper to a pan and cook for about 4 minutes. Stir in sauce and and mix together with green beans. When sauce is heated all the way through remove from heat.
Remember how I mentioned I love food because it brings back memories or some feel good emotion? This is not one of those. I have no emotional connection to this recipe at all. This was a way to get my sweet and precocious 5 year old to eat zucchini without making a face or gagging noise. Plus I was kind of tired of grilled squash too. This recipe was perfect. Only problem was I could not stop eating them. Even Maggie ate more than one which makes this a family success.
2 cups grated zucchini
1/4 cup feta (more or less depending on your love of feta)
2 cloves garlic
Couple green onions chopped up
Fresh thyme and rosemary minced. (with fresh herbs it can be overwhelming if you use too much so just a little goes a long ways)
1 egg whisked
salt and pepper
Flour (you can use whole wheat, almond or whatever type of flour you tend to cook with)
After grating the zucchini place it between paper towels and try to get all of the moisture out. Or as much as possible. This will help with forming the balls.
Mix the zucchini, feta, garlic, onions, egg, herbs and salt and pepper together in a bowl.
Next add breadcrumbs and some flour. Start with about 1/4 cup each and keep adding until you can form balls that stay together.
Roll balls in flour to lightly dust the outside of them.
Fry in some oil until outside is golden on all sides and inside is warm. This should only take a couple minutes on each side.
Place on paper towels and sprinkle with additional salt and pepper if wanted.
These can be ate alone or dipped in a tzatiki sauce. (mix greek yogurt, shredded cucumber, lemon juice, diced tomatoes, red onion and garlic together.)
For the first time we had organic corn on the cob in the box this past week. Everyone in my family loves corn but sometimes I want something other than corn on the cob. I decided to try homemade creamed corn. Its easy and quick and even the kids had seconds.
4-6 ears fresh corn
1/4 cup butter
3 tbs water
1 tsp sugar
1 tbs flour mixed with 1 tbs water
1/2 tsp salt
3/4 c half and half or cream
Remove husks from the corn and rinse. Cut corn kernels off of the corn into a large bowl. With the back side of the knife scrape down the cob getting all of the "corn milk". (I am not sure if there is a technical name for it but thats what I call it.)
In a large skillet melt the butter over medium low to medium heat. Add the corn and everything in the bowl along with water and sugar and cook until corn is tender. This should only take a few minutes. Stir in the flour and water mixture and the pepper. Allow this to cook for a couple more minutes.
Slowly add in the cream or half and half. When this is mixed together add in some grated parmesan. I like to add parmesan to any kind of cream sauces. It seems to help thicken it up and I enjoy the flavor. Once it cooks down to the consistency you want take it off the stove and enjoy.
This is just a basic version for creamed corn. If you like spicy add a little chili powder with the pepper. Or better yet, sauté some finely chopped jalapeños in the butter with the corn. Do not be afraid to add or take away items from a recipe.