Sweet chili lemon vinaigrette
Zest of a lemon
Juice of 1/2 of the aforementioned lemon
Pinch of red chili flakes
Pinch of dried parsley
Salt to taste
2 tsp brown sugar*
2-3 tbsp extra virgin olive oil
Whisk the lemon, sugar and chili together. Slowly drizzle in the oil while whisking.
Saute fresh trimmed green beans and thinly sliced carrots until tender or to your liking; toss in the vinaigrette and serve warm.
* note: I use white sugar and a drizzle of molasses because I can't keep brown sugar alive in my house.
( Recipe and ingredients under cutCollapse )
*Please don't think I'm a Conservative! I'm a card-carrying Guardian-reading leftie, but I use a lot of Telegraph recipes. This is because I believe it's a good idea to challenge my political beliefs by reading right- as well as left-wing news sources, but in practice I find all the right-wing news and comment articles too soul-destroying to read much of, so I mostly just read the food section. But it still counts.
Tin of Creamed Corn
Frozen Green Beans
Dash Sweet chilli sauce
Dash of Chicken Salt
I pretty much just mixed together everything together so that it was wet but not overly so from the eggs. Baked it for about an hour in a 180 oven. It tastes super good and its going to last me as a lunch for quite a number of days since I ended up using 9 eggs. I had a LOT of leftover rice. It's great for leftovers and its pastryless, so it's healthier. The amount of the ingredients can be varied depending on the amount of rice you have or the number of eggs you want to use.
- Current Location:Lounge, flat, suburb, city, country, world, universe
- Current Mood: happy
- Current Music:The Simpsons
We still have tons of green beans, tomatoes, cucumbers, squash, zucchini, cabbage, peaches, and apples.
If anyone has a recipe for sauerkraut, spaghetti sauce, and anything for cucumbers that isn't pickles (we still have 10 jars from last year), I would be especially grateful.
Thanks in advance!
- Current Mood: curious
2 pounds fresh green beans, ends trimmed
1 small purple onion, thinly sliced
4 ounces crumbled good quality feta cheese
1 cup coarsely chopped toasted pecans
1/2 cup olive oil
1/4 cup champagne vinegar
4 to 5 drops good balsamic vinegar, to taste
1 tablespoon chopped fresh basil
2 cloves garlic, minced
1/4 teaspoon salt, to taste
1/8 teaspoon pepper, to taste
Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds. Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving. Makes 8 servings.
Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
HARICOTS VERTS WITH LEMON
1/2 pound haricots verts (thin French green beans) [I used half a bag of the Trader Joe's, imported from France but cheap]
1 teaspoon fresh lemon juice [as much juice as I could squeeze with my hands from half a small lemon]
1 teaspoon finely chopped fresh flat-leafed parsley leaves (wash and dry before chopping) [Not having any fresh, I threw in a little dried parsley, which was kind of pointless]
1/2 teaspoon freshly grated lemon zest
coarsely ground black pepper to taste
In a large saucepan of boiling salted water, cook beans until crisp-tender (about 2 minutes [more if frozen]) and drain in a colander.
In a bowl toss beans with lemon juice, parsley, lemon zest, and pepper and season with salt.
[It tasted very good, and I'm not that fond of the "put lemon on it and eat it" school of cooking. Best of all, this is fat-free and has virtually no calories, but it's good for you.]