Sunday, September 9, 2007

Recipe: Sesame-Glazed Green Beans

1/2 lb. green beans, trimmed
1/2 c. water
1/2 red bell pepper, seeded and cut into julienne strips
1 T soy sauce
1/2 t. cornstarch
1 t. dry mustard
1 T honey
1 T dark sesame oil
1 T toasted sesame seeds (optional)

1. Put the green beans and water into a saucepan, and bring the water to a boil. Simmer the beans, uncovered, until they are almost tender and there is just a bit of water left, then stir in the red pepper strips. Simmer a little longer, until the beans are tender and all of the water has evaporated. Take the pan off the heat.

2. While the beans cook, combine the soy sauce, cornstarch, dry mustard, and honey in a small bowl. Put the green beans back over medium-high heat, and add the soy mixture. Toss until the vegetables are well coated, letting the sauce boil and thicken a bit.

3. Take the pan off the heat. Drizzle in the sesame oil, and sprinkle on the toasted sesame seeds, if you are using them. Serve the beans immediately.

Variation: For a kick, add 1/4 t. chile flakes to the soy mixture.

From: Vegetarian Planet via Susan

Recipe: Not Your Mother's Green Beans

1/2 c. pine nuts
3-4 c. water
1 lb. green beans

1 large shallot, peeled and minced, or 1/4 c. chopped scallions
1/4 c. raspberry or balsamic vinegar
1/4 c. olive oil
2 T chopped fresh parsley, chervil, or basil
salt and ground black pepper to taste

Toast the pine nuts (single layer on an unoiled baking sheet in an oven at 350 degrees) for about 10 minutes or until golden brown. While the nuts are toasting, bring the water to a boil in a small saucepan, and remove and discard the ends of the green beans. Ease the beans into the boiling water and cook them for about 3 to 6 minutes, or until just tender.

Combine the shallots or scallions, vinegar, oil, and herb of your choice in a medium bowl. Drain the beans thoroughly and immediately add them to the bowl, tossing them with the dressing. Stir in the toasted pine nuts. Add salt and pepper to taste. Serve warm, or chill for 20 minutes and then serve.

From: Moosewood Restaurant Cooks at Home via Susan

Recipe: Dilly Beans

1 1/2 c. water
2 c. stemmed green beans (about 3/4 lb.)
2 T chopped fresh dill
2 large garlic cloves, pressed
1/4 t. red pepper flakes
1/3 c. cider vinegar
1/2 t. sugar or honey
1 t. vegetable oil (optional)

Bring the water to a boil in a small pot. Cook the beans, covered, for 3 to 5 minutes. Drain the beans when they are still bright green and just tender, and place them in a bowl. Stir the dill into the warm beans.

Combine the garlic, red pepper flakes, vinegar, and sugar or honey in a suacepan and quickly bring to a boil. Simmer for 2 minutes. Pour the dressing over the green beans and mix well. Add the oil if you like. Serve immediately, or chill for about 20 minutes and serve later.

Covered and refrigerated, Dillly Beans will keep for 4 days.

From: Moosewood Restaurant Cooks at Home via Susan