Haricots verts (just French for green beans) with herb butter:
Source: Epicurious.com
Qty Measure Ingredient
------------------------------------------------------------
5 Tablespoon butter, softened
3 Tablespoon shallots, finely chopped
3 Tablespoon parsley, finely chopped
2 Teaspoon tarragon, finely chopped
1 1/2 Teaspoon lemon zest
1 Tablespoon lemon juice
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 lb haricots verts
Instructions: Combine all ingredients except beans. Can make several days ahead if desired.
Steam beans for 3-5 minutes. Toss with herb butter.
Sunday, October 14, 2012
Thursday, October 11, 2012
Black bean soup
1 bag of dry black beans: I cook these 25 minutes in a pressure cooker and allow natural pressure release rather than quick release. It makes about 6 c of beans. SAVE THE COOK
ING WATER. Puree half the beans. As you puree, add some of the bean cooking water until it is a consistency you like; otherwise it is like pudding instead of soup.
In a good-sized stock pot, saute 1 large chopped onion and 4-5 garlic cloves until they are a consistency you like. I don't cook until soft, because I like a little crunch in the soup.
Add 1 T cumin, 1 T chili powder and about 1 t oregano, and cook for a minute more. Add the pureed and the whole beans and cook about 15 minutes until heated through. It's going to need salt; I use about 1-2 t, tasting frequently.
Fantastic for these cool, rainy evenings. The recipe is based on the Bush's Black Bean Soup recipe, which uses less cumin and chili powder, and canned beans. If you are really good at planning ahead, you can do the overnight soak of the dried beans, and cook 1-2 hours until the firmness you like, then follow the recipe as above.
1 bag of dry black beans: I cook these 25 minutes in a pressure cooker and allow natural pressure release rather than quick release. It makes about 6 c of beans. SAVE THE COOK
ING WATER. Puree half the beans. As you puree, add some of the bean cooking water until it is a consistency you like; otherwise it is like pudding instead of soup.
In a good-sized stock pot, saute 1 large chopped onion and 4-5 garlic cloves until they are a consistency you like. I don't cook until soft, because I like a little crunch in the soup.
Add 1 T cumin, 1 T chili powder and about 1 t oregano, and cook for a minute more. Add the pureed and the whole beans and cook about 15 minutes until heated through. It's going to need salt; I use about 1-2 t, tasting frequently.
Fantastic for these cool, rainy evenings. The recipe is based on the Bush's Black Bean Soup recipe, which uses less cumin and chili powder, and canned beans. If you are really good at planning ahead, you can do the overnight soak of the dried beans, and cook 1-2 hours until the firmness you like, then follow the recipe as above.
Tuesday, October 2, 2012
Garlic!!!! Got home in time to make this for dinner. With brown rice and a huge bowl of homegrown tomatoes. Ambrosia!
Oven-fried garlic chicken
From 365 Ways to Cook Chicken (great cookbook)
2/3 c bread crumbs (I use cornflakes since they are GF)
2/3 c Parmesan cheese
1/4 c minced fresh parsley (I used dried unless I have fresh in the garden)
salt and pepper
4 T butter
4 cloves garlic
2 boneless skinless chicken breasts
Blend bread crumbs, cheese, parsley and s+p. Gently cook butter and garlic over low heat until butter melts. Slather the chicken in the butter-garlic mixture then dredge in bread crumb-cheese mixture. Bake about an hour at 350.
Oven-fried garlic chicken
From 365 Ways to Cook Chicken (great cookbook)
2/3 c bread crumbs (I use cornflakes since they are GF)
2/3 c Parmesan cheese
1/4 c minced fresh parsley (I used dried unless I have fresh in the garden)
salt and pepper
4 T butter
4 cloves garlic
2 boneless skinless chicken breasts
Blend bread crumbs, cheese, parsley and s+p. Gently cook butter and garlic over low heat until butter melts. Slather the chicken in the butter-garlic mixture then dredge in bread crumb-cheese mixture. Bake about an hour at 350.
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