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Posted: Aug/13/2009 2:53 PM PST
Was on the internet yesterday to find out how to blanch my grn. beans and found some great recipes!!! Though we could swap some recipes people could try and start our on food critic tasting forum, ok so here I go;
Stir Fried Grn. Beans with Pork
1-1/4 lb. grn. beans, washed and trimmed
12-16 garlic cloves, peeled and chopped
5 Tblsp. veg. oil
10 oz. lean ground pork
1/2 teas. paprika
1 teas. dark brown sugar
3 Tblsp. fish sauce or salt to taste
1-1/4 c. water
Put oil in wok and place over med-high heat. When oil is hot add garlic. Stir and cook until garlic turns golden brown. Add pork, cook until pork has lost its raw look. Put in the grn. beans, paprika, brn. sugar, fish sauce and 1-1/4 c. water. Cook, stir on med.-high heat for 8-10 mins. or until beans are tender.
Sweet and Sour Grn. Beans
1 lb. trimmed grn. beans
4 pieces bacon, cooked
3 Tblsp. chopped onion
1 Tblsp. white wine vinegar
1/2 teas. salt
Place the grn. beans into boiling water and cook, covered for 20 mins. or until tender. Cook bacon until crisp, drain bacon on paper towel. Add chopped onion in pan of bacon fat, cook until translucent. Add vinegar, sugar, and salt in with onions. Stir to mix well, make sure sugar is dissolved. Add grn. beans, cook till beans are warm. Crumble bacon on top.
Lemon Grn. Bean and celery Salad
1-1/2 lbs. grn beans, trimmed
1 Tblsp. extra virgin olive oil
1/4 c. thinnly sliced shallots
2 c. celery, sliced diagonally
3 Tblsp. lemon juice
1/3 c. chopped parsley
2 Tblsp. grated lemon peel
salt and pepper
Cook grn. beans in lightly saltyed water for 5-7 mins., or until tender crisp. Drain beans and plunge into bowl of ice water. Drain beans and paper towel dry. Heat oil in lg. skillet over med. heat. Add shallots and celery, cook and stir 3-4 mins.. Add grn. beans, lemon juice and parsley, toss to combine. Cook and stir 1-2 mins., or untilbeans are warm. Season with salt and pepper.
Grn. Bean Salad
Drop beans into boiling water and cook uncovered for 5-7 mins.. Drain beans, then plunge into ice water. While grn. beans are cooking combine:
3 Tblsp. of red wine vinegar
3 Tblsp. lt. olive oil
1/2 c. low sodium chicken stock
Whisk above ingredients, together then add:
1 Teas. finely fresh chopped dill
1 teas. finely chopped fresh flat leaf parsley
1/4 teas. dry summer savory
Pat dry grn. beans on paper towel. Place grn. beans in a bowl. Pour dressing over them, toss and eat.
Happy eating everyone!!!!! Tammy
Location: south central Ontario
Posted: Aug/16/2009 8:33 PM PST
Thanks, Tammy. They all sound yummy.
Posted: Aug/16/2009 10:41 PM PST
Your welcome mudpie, I'm gonna try them when I have enough. Let me know if you try them before I do!!! Tammy
Posted: Aug/19/2009 9:36 AM PST
Nice haul lady! All the recipes sound delicious! I have cut and pasted them all into my computer cook book. I will try them all, as my garden is now producing about eight cups of burgundy, green and yellow beans every three days! I will report back as I try them.
Word to the wise here.. once your bean plants have flowers on them they grow very very fast. Check daily. Beans are sneaky and you have to look under the leaves to find hidden beans before they get huge and tough.
I have doubts about one element of the STIR FRIED GRN. BEANS WITH PORK recipe. Browning garlic other than by roasting a whole head can make the garlic very nastily bitter...I will roast a whole head of garlic and use that, rather than frying it.
Roasting garlic: DO NOT peel or break up a whole head of garlic. Just cut a thin sliver off the top of a whole head of garlic to expose the cloves. Put it in a little oven-proof dish. Pour Extra Virgin olive oil into the middle till filled. Put it in a 325 degree oven till tender..It can take anywhere from 15 to 30 minutes. Just pinch the head of garlic with your fingers, if it's squishy, it's done. Then all you have to do is take off a clove and squeeze the contents into your recipe. No peeling necessary. It's so yummy this way, sweet and tender, that you can smear it on a piece of toast and eat it!
I will report back soon.
damselfly (aka gimpy2)
Posted: Aug/19/2009 1:05 PM PST
Thanks damselfly for the compliment on the recipes, I will try to post some mor recipes latter this week. I found another veggie recipe website and I will share some of the recipes here with all my garden guide friends!!! As for the garlic in the stir fry that is just how the recipe had it, do it how ever you would like to, it is up to you!!! Tammy
Posted: Aug/20/2009 11:56 AM PST
WOW! For the first time since Sunday, I went to check on my bean plants. Got a half bushel! More green beans than either burgundy or yellow wax beans. Guess I'll be pretty busy as there will probably be that much again in a few days.
REPORT/CRITIQUE: STIR-FRIED GREEN BEANS & PORK
Once the prep work is done, the recipe is easy and quick to make.
-I found it too bland, so added a squirt of Hriracha Vietnamese hot sauce.
-I found it visually uninteresting, so slivered a red bell pepper and added that.
-As I mentioned above, didn't want to fry the raw garlic, so roasted a whole head of garlic and used that. Since I thought pungency was needed added 3 more crushed cloves of raw garlic when the pork was cooked.
-Needs a little salt too.
-End result is pretty good...comes out like the green beans and pork from the chinese take out. Might try to add 1/4 cup chopped fried onion next time.
damselfly (aka gimpy2)
Posted: Aug/20/2009 6:20 PM PST
Thanks Damselfly for critique, and getting back to me so soon!!! I am glad your having a bumper crop of bush beans!!! Unfortunately the torrential rainfall might have killed my one high producing yield, came home and found it soaked in water!!! Still is not looking good for it yet, the leaves have really droped and turned yellow, don't know if it will survive!!! I am hoping the other one will make up for it!!! That's one thing good about recipes you can add or delete things to it!!! I am glad you add your own spiciness to it- but I would not be able to handle the spiciness, how about soy sauce since it is a asian dish, do you think that would work? Definitely peppers, red or yellow would give it color and flavor, so will definitely try that!!! I have not tried garlic like that before but I will have to try that too!!! So overall, if you had to rate what would you rate this recipe- from1- being terrible to 10- being the best dish ever, what would you rate it? Thanks for trying this recipe, adding and twicking it and critiqueing it!!! Will be looking forward to more of these recipes being critiqued!!! Tammy
Posted: Aug/21/2009 8:50 PM PST
Ham hocks and water - put in crock pot, cook all night
Add green beans, onion, splash of vinegar, salt, pepper
Cook all day
Eat for dinner
Posted: Aug/22/2009 3:28 PM PST
Thanks Damselfly for critique,
Unfortunately the torrential rainfall might have killed my one high producing yield, came home and found it soaked in water!!!
Due to my bum knees, I have raised vegie beds 10 feet long, just wide enough to reach the middle from either side. They are made of 8 in. X 8 in. by 10 feet beams.On the bottom and coming up the sides, industrial weight weed stopper ground cloth. 1 foot deep of one inch stone on that, then another ground cloth, then the soil. This takes care of the drainage problem, the weeds & makes it easy to tend and harvest the vegie plots.
That's one thing good about recipes you can add or delete things to it!!! I am glad you add your own spiciness to it- but I would not be able to handle the spiciness, how about soy sauce since it is a asian dish, do you think that would work?
I would go with 1/2 tsp. Sesame oil and/or 5 season spice. The latter is hard to come by.. there are knock offs everywhere, but the real McCoy comes from china-town. It has star anise, and four other spices, but not sure which and in what proportion. It is very pungent but not hot, so use sparingly or you won't taste anything else. Ask Aimee, she probably knows what's in it. As for soya sauce, I use the sauce made for Tempura instead. Lighter and less MSG
Definitely peppers, red or yellow would give it color and flavor, so will definitely try that!!! I have not tried garlic like that before but I will have to try that too!!!
So overall, if you had to rate what would you rate this recipe- from1- being terrible to 10- being the best dish ever, what would you rate it? Thanks for trying this recipe, adding and twicking it and critiqueing it!!! Will be looking forward to more of these recipes being critiqued!!! Tammy
I have been into gourmet cooking for a lot of years, so I have accumulated a lot of super recipes. I would rate this one as an 7 or 8, but definitely a keeper. Will post another note on The Dill one right after this one.
damselfly (aka gimpy2)
Posted: Aug/22/2009 3:41 PM PST
Critique on the GREEN BEAN SALAD
No, I didn't like this one. It may be my fault. I didn't have any dill bulb in my vegie plots, only dill weed in the herb garden so used that. After I tasted it, tried to tweek it several ways but it wasn't salvageable. Threw the whole thing out. Rated 0.
It might be different with the dill bulb in it.
damselfly (aka Gimpy2)