Meatless Mountain Green Beans with Potatoes

Meatless Mountain Green Beans with Potatoes

http://www.eatingwell.com/recipes/meatless_green_beans_potatoes.html

From EatingWell:  July/August 2013

In the southern Appalachian Mountains, green beans were cooked at the back of the stove in a bacon-seasoned broth with new potatoes added in the final part of the long, slow process. The result is a vegetable dish so imbued with meaty flavor that it was regularly served as the main part of an otherwise meatless meal with slaw, fresh tomatoes, sliced cucumbers, raw onion and cornbread. Here the meaty flavor in this vegetarian green bean recipe is created without pork by using smoked Spanish paprika and olive oil. Look for smoked paprika with other spices in well-stocked supermarkets.

8 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 2 hours

Ingredients

• 2 pounds green beans, trimmed, cut into 1-inch pieces (about 8 cups)
• 4 cups water, or as needed
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons smoked Spanish paprika, mild or sweet, plus more to taste
• 1 1/2 teaspoons salt
• 16 baby or new potatoes (about golf ball size), rinsed but not peeled

Preparation

1. Place beans in a large pot or Dutch oven. Pour in enough water to just barely cover the beans. Add oil, paprika and salt; gently stir to combine. Bring to a boil. Reduce heat to maintain a lively simmer, cover and cook until the beans are tender, about 1 hour. (Check the pot occasionally and add water a little bit at a time if the beans are in danger of cooking dry.) Taste the bean broth and stir in additional paprika, if desired, for a “meatier” taste, but do so in small increments; too much can impart a bitter taste.
2. Place potatoes on top of the beans and push down into the broth. Return to a simmer and cook, uncovered, until the potatoes are very tender, 20 to 30 minutes more.

Nutrition

Per serving : 121 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 20 g Carbohydrates; 3 g Protein; 5 g Fiber; 444 mg Sodium; 362 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1/2 fat

Garlic and Lemon Chicken w/Green Beans and Red Potatoes

~GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES~

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- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 tsp. Sea salt
- 1/2 tsp. freshly ground black pepper
- 3/4 lb. trimmed green beans
- 8 small red potatoes, quartered
- 4 Large skinless chicken breasts

DIRECTIONS:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm , Enjoy !!

Barbecued Vegetables

Barbecued Vegetables - These were really easy to make a great vegetable dish.  I used regular frozen green beans and I just cooked them in the microwave instead of blanching them.  Then I used a green pepper, a yellow onion, grape tomatoes and I left the mushrooms whole (I did an 8oz package).  If I were to make this again, I would double the sauce.  It isn't really a sauce when it's done but just adds some flavor to the veggies.

Barbequed Vegetables
jtwinzz

16 oz frozen french cut green beans                               
1 Bell Pepper (green or red) cut in thin strips
1 med. onion (yellow or white) thinly sliced                    
2 med. tomatoes, wedged
4 oz mushrooms, sliced (may use canned)                     
1-2  T.. butter, melted
2 t. Dijon Mustard
2 T. brown sugar
salt and pepper to taste
 
Blanch beans and drain.  Place beans in 9x13 baking dish.  Layer remaining veggies on top.  Make sauce by combining remaining ingredients, and drizzle over veggies.  Cover and bake for 20-25 min at 350.  (May cook in microwave if using micro. safe dish - cook about 10 minutes - check for doneness as microwaves vary)

Vegetable and Chickpea Curry

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

Ingredients
3 cups cauliflower florets
1 15-ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots
1/2 cup chopped onion
1 14-ounce can vegetable broth
2-3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves
Cooked brown rice (optional)

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

Sauteed Brussels Sprouts with hazelnuts and dill

Sauteed Brussels Sprouts with Hazelnuts & Dill

(junquegrrl, from Mark Bittman)

1 lb. Brussels sprouts

¼ cup olive oil or 4 Tbs. butter

salt & pepper

½ cup chopped hazelnuts

1 Tbs. balsamic vinegar

¼ cup chopped fresh dill

Trim the woody stem end off the sprouts and slice thinly or shred – like you would cabbage. Put half the oil or butter in skillet over medium high heat. When oil is hot or butter has melted, add the shredded sprouts and ¼ cup water. Sprinkle with salt and pepper, turn heat down to medium and cover. Cook undisturbed for about 5 minutes, or until nearly tender.

Meanwhile, heat remaining oil or melt butter in a small skillet over medium heat. Add hazelnuts and cook, stirring constantly, until fragrant but just barely browned, about 5 minutes.

When sprouts are ready (nearly tender, as above), uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water has evaporated and the sprouts are fully tender, another 5 to 10 minutes. Stir in the vinegar, garnish with nuts and their cooking oil/butter and dill, and serve.

[note: Bittman says this basic preparation can also be done with shredded cabbage, snow peas, snap peas, green beans, chicory… and that mint is also good instead of dill. But this the only version I’ve tried, and it is luscious. My husband said the leftovers were also delicious tucked into an omelet the next day.]

Sweet Potato with Fiddlehead Fern

JunqueGirl--"I made a really nice meal last night with one of the choicest and rarest of spring vegetables – the fiddlehead fern. The still-curled fronds of the ostrich fern only make an appearance at the farmer’s market for two weeks all year, so we grab ‘em up when they show. Could be made with green beans or asparagus.

I cubed a sweet potato and tossed with some olive oil, salt and pepper and put it in the oven to roast, and rinsed a can of pinto beans and left ‘em in the colander to drain. A big handful of fiddleheads got steamed to kill any unknowns (they’re foraged, so who knows?) and then sautéed in a mixture of olive oil and butter with some diced red onion to get them nice and browned. When they looked close to being done, I added the beans and let them warm up. Then I turned off the heat, tossed in the roasted sweet potato and dressed the whole thing in a honey, lime and chili powder vinaigrette I made. It was really tasty – the luscious green fiddleheads, hearty and nutty beans, the sweetness of the yam and the really bright, tangy vinaigrette… yum."

Charred Green Beans

Charred Green Beans
Via January/February 2012 Foodnetwork Magazine

Directions
Toss 1 pound green beans on a baking sheet with 6 smashed garlic cloves, 1/4 cup water and 1 tablespoon olive oil. Roast at 450 degrees F until the beans are tender and slightly charred, about 20 minutes. Toss with 2 teaspoons each chopped tarragon and whole-grain mustard, and salt and pepper to taste.

Roasted Green Beans

Roasted Green Beans

For about a pound of fresh green beans:

Wash beans and trim the stem end. Toss with 1-2 Tbsp of extra-virgin olive oil, kosher salt and black pepper to taste.

Spread on a parchment-lined cookie sheet as close to one layer as you can get.

Roast in the oven at 475 degrees F for about 15 minutes. No need to stir.

Stir Fry Green Beans and Chicken

Stir Fry Green Beans and Chicken (By: Robin Joss- allrecipes.com)

2 TBL soy sauce

3 TBL minced garlic

2 tsp brown sugar

2 tsp peanut butter

3/4 lb fresh green beans, trimmed

4 1/2 tsp olive oil

1 chicken breast diced

1 md onion sliced

- In bowl, combine soysauce, sugar, peanut butter; set aside.

- In large skillet, 2 tsp of oil and a few dashes of soy, garlic and chicken, cook- when almost done add onion and saute. Remove. Now put in rest of oil and 2-3 dashes of soy, stir fry the beans until desired crisp-tenderness, then remove from heat.

- Add sauce mixture, stir to coat. (If only doing the beans no chicken half the sauce mix..if you want)

Green Bean Salad

The green bean salad is one I've made a half-dozen times before. I make a simple vinaigrette with balsamic vinegar, olive oil, salt & pepper and a liberal amount of freshly grated lemon zest (zesting the whole lemon for about a half a cup of dressing) and toss it with 1" pieces of raw green beans and quartered kalamata olives. The salty, briny olives, lemony and tart dressing and sweet green beans are SO good together... usually. But I tried to be fancy and blanch the green beans first and it was just... wrong. Stick with the raw green beans.

(junquegirl)