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Oct 23, 2017
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Posts Tagged ‘green beans’

Baked: Roasted Green Beans

Friday, June 23rd, 2017

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Roasted green beans are a great way to add veggies to your diet. Roasting them with some simple seasonings results in nicely charred, full flavored beans that make a great side or even just a mid-afternoon snack. Drizzle with a bit of balsamic, a strong cheese like feta or Parmesan or your favorite herbs for a final flourish. You can do this with broccoli, cauliflower or Brussels sprouts, but green beans are my personal favorite.

 

Roasted Green Beans
2 to 3 servings

1 cup balsamic vinegar
1 to 2 Tbsp. honey
1 cinnamon stick
1 lb. green beans, washed and trimmed
3 Tbsp. olive oil
2 tsp. garlic powder
Sprinkle sea salt
Sprinkle freshly ground black pepper
Handful chopped basil, for garnish

• Preheat the oven to 425 degrees.
• In a small saucepan over low heat, gently reduce the balsamic vinegar, honey and cinnamon stick until the mixture is thick and coats the back of a spoon. Remove from heat and set aside.
• Toss the green beans in a bowl with the oil until evenly coated.
• On a wide baking sheet, spread the green beans in a single layer, then evenly sprinkle them with the garlic powder, salt and pepper.
• Roast 20 minutes, until nicely charred and crisp.
• Remove to a serving plate, drizzle with 1 tablespoon balsamic reduction, garnish with basil and serve immediately.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

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Meatless Monday: Vegan Green Bean Casserole

Monday, November 24th, 2014

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Your Thanksgiving green bean casserole can still hearken back to Aunt Susan’s classic recipe – without resorting to a pile of canned goods. Even vegans can enjoy this version, which subs creamed soup for puréed red potatoes and mushrooms that blanket fresh green beans in velvety goodness. And those fried onions you always stole from the top when no one was looking? We crisp up quinoa flakes and shallots to get that salty sweet crunch you know and love. Get the recipe here.

 

-photo by Carmen Troesser

Just Five: Chicken with Smoked Paprika and Green Beans

Wednesday, October 31st, 2012



My 14-year-old: “Mom, this is good. No, really. It’s good.”
Me: “Really? Not too spicy, not too weird?”
My 14-year-old: “Mom. For real. GOOD. Can I have some more?”
Me: //pumps fist in air//

And so went the conversation at my house after I made this dish. I was having a classic “working mom Monday” and did not have time to make a stop at the store to buy anything exotic for this dish. Therefore, skinless boneless chicken breasts (which my kids always request) and green beans were going to be my two main ingredients. And you know, sometimes simple is best (That’s what we tell ourselves when we are this close to putting ANOTHER frozen pizza in the oven, am I right?).

When I got home, I stared at the spice rack, looking for ways to doll up my two ingredients. I love the beautiful brick color of paprika, so I grabbed my smoked paprika, threw some oil in a skillet, slivered up some garlic and made a garlic-and-smoked-paprika-infused oil in which to cook the chicken and green beans. I still had one ingredient to play with. And here is where things can work with you or against you. Lemon? Honey? Wine? Chives? The dish was nice as is; the garlic was not too overwhelming, almost sweet, as was the paprika, so honey was out. I liked the idea of chives or other fresh green herbs, but it really needed an acid to brighten up the flavors. I went with sherry vinegar – not as sweet as balsamic and more complex than red wine vinegar. This dish may not knock your socks off, but it made a 14-year-old girl give her mother a hug AND a high five. And that, my friends, makes it a keeper in my book.

Chicken with Smoked Paprika and Green Beans
4 Servings

3 Tbsp. olive oil
4 large garlic cloves, thinly sliced
2 tsp. smoked paprika
Salt and freshly ground black pepper to taste
3 boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. green beans, trimmed
¼ cup sherry vinegar (Red wine vinegar is an acceptable substitute.)

• Pour the olive oil into a large skillet over medium-low heat. Add the garlic and paprika and saute for 1 to 2 minutes, or until fragrant.
• Season the cubed chicken with salt and pepper and then add it to the skillet, coating all of the pieces with the infused oil. Cook for about 4 minutes.
• Stir in the green beans and vinegar and cover the skillet. Cook for 3 minutes and serve.

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