Thread: Green beans

On 20-Mar-2012, ChattyCathy <[email protected]> wrote:

> I was leafing through the RFC Cookbook for ideas and came across
> Sheryl Rosen's "Herbed Walnut Green Beans" recipe which looks really good
> - only one problem, don't have any walnuts - wrong time of year here.
> Sigh.
>
> Anybody else got another favorite way of preparing them? I've got as far
> as "topping and tailing" and chopping them up into 1.5 inch pieces (give
> or take)....

My favorite is a spicy stir-fry entree; when I make it, I use half the pork
the recipe calls for and a pound of trimmed green beans. I have no idea how
much 5 cups of green beans is by weight; but, a pound works just fine for
me.

* Exported from MasterCook *

Szechuan Green Beans with Ground Pork

Recipe By :Katie and Leeann Chin
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork -- lean
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper -- freshly ground
2 teaspoons peanut oil
5 cups green beans -- cut in halves
2 teaspoons fresh garlic -- minced
4 tablespoons hoisin sauce
2 teaspoons sugar
2 teaspoons crushed red pepper
4 teaspoons low-sodium soy sauce
hot cooked white rice, if desired

Combine the first 4 ingredients in a medium bowl. Heat oil in a large
nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic;
cook 3 minutes or until pork loses its pink color, stirring to crumble.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl,
stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until
thoroughly heated, stirring frequently.

Description:
"Szechuan cuisine refers to the hot, spicy dishes characteristic of the
vast Szechuan province in southwestern China. You can substitute lean
ground chicken or turkey for pork and asparagus for green beans."
Source:
"Cooking Light, APRIL 2006"
S(Internet Address):
"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=11 73759"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 277 Calories; 18g Fat (58.1% calories
from fat); 15g Protein; 14g Carbohydrate; 3g Dietary Fiber; 55mg
Cholesterol; 443mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2
Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve over rice or orzo.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


--

Change Cujo to Juno in email address.

ChattyCathy wrote:
>
>I was leafing through the RFC Cookbook for ideas and came across
>Sheryl Rosen's "Herbed Walnut Green Beans" recipe which looks really good
>- only one problem, don't have any walnuts - wrong time of year here. Sigh.

How about a different nut, pecans would work, so would hazel nuts...
or do them a la Chinese long bean recipe, lot's of garlic and
sprinkled with toasted sesame seeds, or chopped peanuts, or... I don't
think you need an exact recipe for green beans.

>Anybody else got another favorite way of preparing them? I've got as far
>as "topping and tailing" and chopping them up into 1.5 inch pieces (give
>or take)....

Okay, Chinese *short* beans... use what ingredients you have,
improvise:
http://chinesefood.about.com/od/vege.../greenbean.htm

On Tue, 20 Mar 2012 15:21:39 +0000, l, not -l wrote:

>
> On 20-Mar-2012, ChattyCathy <[email protected]> wrote:

>> Anybody else got another favorite way of preparing them? I've got as far
>> as "topping and tailing" and chopping them up into 1.5 inch pieces (give
>> or take)....
>
> My favorite is a spicy stir-fry entree; when I make it, I use half the pork
> the recipe calls for and a pound of trimmed green beans. I have no idea how
> much 5 cups of green beans is by weight; but, a pound works just fine for
> me.
>
> * Exported from MasterCook *
>
> Szechuan Green Beans with Ground Pork

<snipped and saved>

Sounds really good too. Thanks!


--
Cheers
Chatty Cathy

On Tue, 20 Mar 2012 11:39:56 -0400, Brooklyn1 wrote:

>
> Okay, Chinese *short* beans... use what ingredients you have,
> improvise:
> http://chinesefood.about.com/od/vege.../greenbean.htm

Jack has made them using this recipe for us in the past - and yep,
they're pretty darn good.

--
Cheers
Chatty Cathy

On 3/20/2012 11:39 AM, Brooklyn1 wrote:
> ChattyCathy wrote:
>>
>> I was leafing through the RFC Cookbook for ideas and came across
>> Sheryl Rosen's "Herbed Walnut Green Beans" recipe which looks really good
>> - only one problem, don't have any walnuts - wrong time of year here. Sigh.
>
> How about a different nut, pecans would work, so would hazel nuts...
> or do them a la Chinese long bean recipe, lot's of garlic and
> sprinkled with toasted sesame seeds, or chopped peanuts, or... I don't
> think you need an exact recipe for green beans.

I would use almonds or cashews or pistachios. I think they all would
work. I would never use walnuts or pecans as I hate them. And it's
hard to find hazelnuts that are not rancid, at least in my experience.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]

On Tue, 20 Mar 2012 16:56:35 +0200, ChattyCathy
<[email protected]> wrote:

> Anybody else got another favorite way of preparing them? I've got as far
> as "topping and tailing" and chopping them up into 1.5 inch pieces (give
> or take)....

You could try this one
Lemony Green Beans (Green Beans with Lemon Juice and Lemon Zest)
http://www.kalynskitchen.com/2010/07...ans-green.html
or this one
Blistered Green Beans with Ginger & Garlic
http://www.fortheloveoffoodblog.com/...th-ginger.html

I don't think it matters that you've cut the beans.

--
Food is an important part of a balanced diet.

On Tue, 20 Mar 2012 16:56:35 +0200, ChattyCathy wrote:

> I was leafing through the RFC Cookbook for ideas and came across
> Sheryl Rosen's "Herbed Walnut Green Beans" recipe which looks really good
> - only one problem, don't have any walnuts - wrong time of year here. Sigh.
>
> Anybody else got another favorite way of preparing them? I've got as far
> as "topping and tailing" and chopping them up into 1.5 inch pieces (give
> or take)....

I do something like this, minus the basil.

http://www.foodnetwork.com/recipes/g...ipe/index.html

I keep my tomatoes wetter. Sometimes I use Rotel tomatoes.

-sw

On Tue, 20 Mar 2012 11:39:18 -0500, Sqwertz wrote:


> I do something like this, minus the basil.
>
> http://www.foodnetwork.com/recipes/g...ipe/index.html
>
> I keep my tomatoes wetter. Sometimes I use Rotel tomatoes.
>
> -sw

This is something I'd really like to try too (including the basil, love
the stuff). Thanks for the link.

Is it safe to assume that you are not keen on basil?

--
Cheers
Chatty Cathy

On Tue, 20 Mar 2012 09:30:07 -0700, sf wrote:

>
> You could try this one
> Lemony Green Beans (Green Beans with Lemon Juice and Lemon Zest)
> http://www.kalynskitchen.com/2010/07...ans-green.html
> or this one
> Blistered Green Beans with Ginger & Garlic
> http://www.fortheloveoffoodblog.com/...th-ginger.html
>
> I don't think it matters that you've cut the beans.

Thanks,sf - more nice ideas.

Just an aside - if the prophecy that "Usenet-as-we-know-it-is-doomed"
comes true, I'll miss it. Big Time.

--
Cheers
Chatty Cathy

On Mar 20, 11:26*am, Kate Connally <conna...@pitt.nospam.edu> wrote:

>
> I would use almonds or cashews or pistachios.

Have you ever had unroasted pistachios? Delicious.
>
> Kate

--Bryan

On Tue, 20 Mar 2012 19:01:29 +0200, ChattyCathy wrote:

> On Tue, 20 Mar 2012 11:39:18 -0500, Sqwertz wrote:
>
>> I do something like this, minus the basil.
>>
>> http://www.foodnetwork.com/recipes/g...ipe/index.html
>>
>> I keep my tomatoes wetter. Sometimes I use Rotel tomatoes.
>
> This is something I'd really like to try too (including the basil, love
> the stuff). Thanks for the link.
>
> Is it safe to assume that you are not keen on basil?

Nope. I just don't use it in this dish. I don't usually have fresh
basil handy. I buy a bunch at a time every 3-4 months and use it all
in 3-5 days - this is just not one of the dishes I cook. Fresh green
beans an fresh basil just don't often coincide at my house.

Last time I bought basil I set it in fresh water in a cup on the
table. I kept glancing it every time I'd go into the kitchen and
noticed that more and more was missing each time - kept wondering
where I was using it. Turns out a big green caterpillar was hiding
under the leaves and eating it all. That Fat Bastard.

-sw

On Tue, 20 Mar 2012 10:09:03 -0700, Bryan wrote:

> On Mar 20, 11:26*am, Kate Connally <conna...@pitt.nospam.edu> wrote:
>
>>
>> I would use almonds or cashews or pistachios.
>
> Have you ever had unroasted pistachios? Delicious.
>>
>> Kate
>
> --Bryan

Agreed - unroasted pistachios are great! Only time I've not liked
pistachios was when I tried ice cream made with (unroasted) pistachios.
Admittedly the ice cream was store bought, but still... <blech>

--
Cheers
Chatty Cathy

On Tue, 20 Mar 2012 12:23:08 -0500, Sqwertz wrote:


> Last time I bought basil I set it in fresh water in a cup on the table.
> I kept glancing it every time I'd go into the kitchen and noticed that
> more and more was missing each time - kept wondering where I was using
> it. Turns out a big green caterpillar was hiding under the leaves and
> eating it all. That Fat Bastard.

<snork>

Fresh basil is one of the few herbs I've managed to grow at home with
(some) success - and there were no caterpillars to be seen.

But when I'm not in "green thumb" mode (which is often), we can usually
get fresh basil at our local produce/veggie markets here (almost year
round). IMHO, for certain dishes dried works too - and that's always
available at our local supermarkets here - any time of year.

--
Cheers
Chatty Cathy

On 3/20/2012 1:40 PM, ChattyCathy wrote:
> On Tue, 20 Mar 2012 12:23:08 -0500, Sqwertz wrote:
>
>
>> Last time I bought basil I set it in fresh water in a cup on the table.
>> I kept glancing it every time I'd go into the kitchen and noticed that
>> more and more was missing each time - kept wondering where I was using
>> it. Turns out a big green caterpillar was hiding under the leaves and
>> eating it all. That Fat Bastard.
>
> <snork>
>
> Fresh basil is one of the few herbs I've managed to grow at home with
> (some) success - and there were no caterpillars to be seen.
>
> But when I'm not in "green thumb" mode (which is often), we can usually
> get fresh basil at our local produce/veggie markets here (almost year
> round). IMHO, for certain dishes dried works too - and that's always
> available at our local supermarkets here - any time of year.
>
You might want to look at recipes for "dry fried" Szechuan Green Beans.
Even a simple sauce involving sugar, sherry, white pepper, salt and soy
sauce works well, My family knew this as "Shanghai Beans".

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 3/20/2012 1:48 PM, James Silverton wrote:
> On 3/20/2012 1:40 PM, ChattyCathy wrote:
>> On Tue, 20 Mar 2012 12:23:08 -0500, Sqwertz wrote:
>>
>>
>>> Last time I bought basil I set it in fresh water in a cup on the table.
>>> I kept glancing it every time I'd go into the kitchen and noticed that
>>> more and more was missing each time - kept wondering where I was using
>>> it. Turns out a big green caterpillar was hiding under the leaves and
>>> eating it all. That Fat Bastard.
>>
>> <snork>
>>
>> Fresh basil is one of the few herbs I've managed to grow at home with
>> (some) success - and there were no caterpillars to be seen.
>>
>> But when I'm not in "green thumb" mode (which is often), we can usually
>> get fresh basil at our local produce/veggie markets here (almost year
>> round). IMHO, for certain dishes dried works too - and that's always
>> available at our local supermarkets here - any time of year.
>>
> You might want to look at recipes for "dry fried" Szechuan Green Beans.
> Even a simple sauce involving sugar, sherry, white pepper, salt and soy
> sauce works well, My family knew this as "Shanghai Beans".
>
I had forgotten that I had the recipe on my computer, so here it is.

Shanghai string beans.

For 4, from The People’s Republic of China Cookbook by Noboku Sakamoto
(a great book but out of print.)

1 lb string beans
2 tsp sesame seeds (toasted)

Sauce

1 tab sugar
2 tab dry sherry (original used rice wine and 2 tabs oil)
¼ tsp white pepper
2 tsp soy sauce
¼ tsp MSG
4 drops sesame oil

½ tsp salt

Mix ingredients for sauce, parboil (2 minute) beans cut to 1 inch and
rinse with cold water.
Heat wok, spray with oil and add salt and beans. Stir fry for one
minute, add sauce and stir fry for another minute. Sprinkle with sesame
seeds.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Tue, 20 Mar 2012 13:54:29 -0400, James Silverton wrote:

>
> I had forgotten that I had the recipe on my computer, so here it is.
>
> Shanghai string beans.
>
<snipped and saved>

Thanks for this James, simple enough to do - and sounds really good.

--
Cheers
Chatty Cathy

On Mar 20, 7:56*am, ChattyCathy <cathy1...@mailinator.com> wrote:
> I was leafing through the RFC Cookbook for ideas and came across
> Sheryl Rosen's "Herbed Walnut Green Beans" recipe which looks really good
> - only one problem, don't have any walnuts - wrong time of year here. Sigh.
>
> Anybody else got another favorite way of preparing them? I've got as far
> as "topping and tailing" and chopping them up into 1.5 inch pieces (give
> or take)....
>
> --
> Cheers
> Chatty Cathy

Iguess I'm the purist in this group. My favorite way to make green
beans...the regular bush bean kind, is to tip the ends off
and blanch them. Then, as I need them for a meal, I put them in a
frying pan with a nice big pag of butter, sprnkly liberally with
Nature's Seasons and saute them till they are nice and hot and almost
starting to color. They stay crisp-tender and juicy
and the seasoning with the butter is perfect.

On Tue, 20 Mar 2012 10:09:03 -0700 (PDT), Bryan
<[email protected]> wrote:

>On Mar 20, 11:26*am, Kate Connally <conna...@pitt.nospam.edu> wrote:
>
>>
>> I would use almonds or cashews or pistachios.
>
>Have you ever had unroasted pistachios? Delicious.
>>
>> Kate
>
>--Bryan

Roasted pistachios are pretty yummy to, but of course Bryan has to be
extra special so he can have something all his own to say "But mine's
better!"

John Kuthe...

On 20-Mar-2012, ImStillMags <[email protected]> wrote:

> Iguess I'm the purist in this group. My favorite way to make green
> beans...the regular bush bean kind, is to tip the ends off
> and blanch them. Then, as I need them for a meal, I put them in a
> frying pan with a nice big pag of butter, sprnkly liberally with
> Nature's Seasons and saute them till they are nice and hot and almost
> starting to color. They stay crisp-tender and juicy
> and the seasoning with the butter is perfect.

Not too far from one of the simpler ways I use green beans. I steam them
until tender crisp, toss with a pat of butter and sprinkle on a little
lemon-pepper. I usually make my own lemon-pepper 'cause store-bought has
too much salt; just lemon zest and ground pepper.
--

Change Cujo to Juno in email address.