Posts Tagged ‘green beans’

Garlicy Cashew Green Beans or Broccoli

October 14, 2013

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There is a popular recipe for Spicy, Garlicy Cashew Chicken that appeared in the NYT.  Basically, the recipe calls for marinating and then grilling chicken in a paste of cashews, lime, jalapeno pepper, oil, garlic, soy sauce and brown sugar. I made the recipe (using boneless dark meat chicken), and the cashew paste very much reminded me of coated kale chips.

I got the idea of using the sauce to make vegetable skewers using broccoli and red pepper. I parboiled broccoli, tossed it with olive oil and salt and pepper and then coated it with the cashew paste. The broccoli was then grilled (I used a George Foreman grill). The results were fantastic. The nut mixture got crisp in spots and remained soft in spots. It added the kind of varied texture and savory intensity to the broccoli that a cheese topping usually does.

Anyway . . . . fast forward to this week. I ask my husband if he would like the cashew sauce on grilled green beans and he said “YES!” before I could even finish my sentence. This cashew sauce inspires that kind of enthusiasm.

Note: I grilled the green beans, but I think roasting the green beans would also work.

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Farro Salad with Mushrooms and Green Beans

June 2, 2013

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I have been wanting to experiment with farro for quite some time. Of course, when I finally found some farro in the supermarket, I couldn’t remember where I had seen interesting recipes using it.

I wanted a cold farro salad for Shabbos, preferably using the green beans and cremini mushrooms I already had on hand.  A little googling yielded not one, but two Green Bean and Mushroom Farro salad recipes (Closet Cooking and Melissa Kelley in Food and Wine). I went with the recipe that called for roasting the green beans and mushrooms and made a few changes (doubling the amount of mushrooms and roasting the vegetable with balsamic vinaigrette instead of just oil, salt and pepper).

The final salad was intensely savory, with a satisfyingly hearty chewiness from the farro, string beans and mushrooms. The bitterness and crunch of walnuts added a nice counterpoint, but the salad works without the nuts, too.

This is meant to be served cold, but it would also be lovely as a warm pilaf. If you don’t have farro, I think that barley would make a decent substitute, as it has a similar texture. This is something I would definitely consider making for Thanksgiving, as the flavor combination makes me think of the classic green bean casserole.

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Homemade Green Bean Casserole (Dairy Free)

December 15, 2011

I made this on Thanksgiving and my husband loved it so much I think it is going into the regular rotation. Basically, what you do is blanch some green beans, fry some shallots, and then make a mushroom sauce with cremini mushrooms, garlic, and sherry. After all that, you cook the whole thing until the flavors all meld and fuse and it is a creamy, unctuous, fragrant melange of earthy mushrooms, meltingly soft green beans, crispy shallots, and savory sauce.

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Almond Sesame Ginger Green Beans

May 31, 2010

This is a mash-up of a couple of recipes and my own imagination. My husband loves the sesame garlic green beans that you can get at kosher take-out places. This is my approximation, with the secret (to my husband) addition of some ginger and lemon to kick it up a bit. (more…)