Tag Archives: green beans

Indian Fish Curry

28 Apr

fish curryThis came from a friend, Elaine Stein, who got it from allrecipes.com and modified it slightly, using a little less cayenne pepper and adding the green beans, which is a great idea. Even with this amount of cayenne it was plenty spicy, so if you don’t like it hot, use just a dash of cayenne. I added the suggestion of using parsley for garnish if you like, instead of cilantro, which many people don’t really like.

The recipe looks complicated but it’s really not.

Ingredients:

Marinade:
2 tsp. Dijon mustard
¾ tsp. ground black pepper
¼ tsp. salt
1½ Tbs. canola oil
4 fillets firm white fish (cod works well), about 1½ lb.)

Paste:
1 onion, coarsely chopped
4 cloves garlic, coarsely shopped
1-inch piece ginger root, peeled and chopped
20 raw cashew pieces
1 Tbs. oil

Spices (mix in a small dish):
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 tsp. ground coriander
½ tsp. salt
1 tsp. sugar

Sauce:
½ cups chopped tomatoes
¼ cup vegetable broth or water
½ lb green beans, cut in half
¼ cup chopped cilantro or parsley for garnish

Directions:

Mix the mustard, black pepper, salt and oil in a zip-lock bag and add the fish. Marinate in the refrigerator for about 30 minutes.

Preheat oven to 350 degrees.

Mix the onions, garlic, ginger and cashews in a blender or food processor and pulse until the mixture forms a paste. Heat the 1 Tbs. oil in a skillet over medium-low heat and stir-fry the paste for1 to 3 minutes. Add the spice mixture and cook for another 5 minutes. Add the tomatoes and broth or water and heat through.

Layer the fish in a greased baking dish, top with the green beans and then sauce. Cover and bake for about 30 minutes, or until the fish flakes easily. Garnish with cilantro or parsley and serve with cooked basmati rice.

Serves 4

Green Beans with Orange Essence and Toasted Pecans

22 Oct

Green Beans with Orange Essence and Toasted PecansI clipped this recipe from the Costco magazine, but that information didn’t appear on the recipe and I couldn’t remember where I got it. When I checked by searching online, it turns out the recipe was developed by Cooks magazine in 2003. It’s kind of a “potchke” so when I make it again, I will use candied pecans from the store (Trader Joe has good ones) and save a lot of effort. The first time I made it our guests included someone who wasn’t eating gluten, so I substituted cornstarch for the flour, and it worked fine.

Ingredients:

¾ cup pecans, coarsely chopped
3 Tbs. unsalted butter or margarine
2 Tbs. maple syrup
Salt and pepper to taste
2 shallots, minced
⅔ tsp. grated orange zest
Pinch of cayenne pepper
2 Tbs. all purpose flour
1½ lb. green beans, trimmed
⅔ cup chicken broth
⅓ cup orange juice
1 tsp. minced fresh sage (or ½ tsp. dried sage)

Directions:

Toast the pecans in a 12-inch nonstick skillet over medium high heat, stirring occasionally, until fragrant, about 3 minutes. Off heat, stir in 1 Tbs. butter, maple syrup and a pinch of salt. Return skillet to medium heat and cook, stirring constantly, until the nuts are dry and glossy, about 45 seconds. Transfer to a plate and set aside.

Wipe out the skillet. Add the remaining 2 Tbs. butter to the skillet over medium heat. Add the shallots, orange zest and cayenne, and cook, stirring occasionally, until the shallots are softened, about 2 minutes. Stir in the flour until combined, then add green beans. Add broth, orange juice and sage. Increase heat to medium-high, cover and cook until beans are crisp-tender, about 4 minutes.

Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, season with salt and pepper to taste. Transfer to serving dish and sprinkle with pecans.

Serves 8

Vegetarian Chopped Liver

31 Mar

Vegetarian Chopped LiverI had seen variations on this recipe for ages and it always sounded disgusting – I mean, walnuts and canned green beans, really! Then I went to a cooking demonstration led by the wonderful Annabel Cohen. She made this dish and distributed the recipe. It was delicious! I’ve been making it ever since (modified slightly) and sharing the recipe. With a food processor, it’s very easy to prepare.

I make this for Passover. If your custom is not to eat green beans at Passover, you can substitute 12 oz. of mushrooms; slice them and cook till all the moisture evaporates and cool before processing. (Opening a can of green beans is a lot easier!)

Ingredients:

2 Tbs. vegetable or olive oil
1 cup chopped onions
3 cups walnuts (halves or pieces)
1 can (14-16 oz.) green beans, drained
½ tsp. salt, or more to taste
Pepper to taste
3 hard-cooked eggs

Directions:

In a large skillet, heat the oil and sauté the onions until they are golden brown. Add the walnuts and continue to sauté, stirring frequently, another 3 minutes or so until the walnuts are toasted (they’ll start to become fragrant). Remove from heat and cool for a few minutes.

Put the onions and walnuts in the food processor with the canned green beans and process until smooth, stopping to scrape the sides of the food processor once or twice. Add the salt and pepper. Cut the hard-cooked eggs in half and add them to the food processor. Pulse just until the eggs are chopped; you’ll want to see little flecks of egg in the mixture.

Cover with plastic wrap until ready to serve.

Serves 8 as an appetizer, more as a party spread

Green Beans Supreme

25 Jan

Green Bean SupremeIngredients:

½ lb. green beans
2 Tbs. olive oil
1-2 cloves garlic
¼ lb. mushrooms, sliced
½ red, yellow or orange pepper, diced

Directions:

Snap the ends off the green beans, but unless they are very long, leave them whole. Boil water in a medium saucepan and parboil the beans for 1.5 minutes; drain. Wipe the pan dry and heat the oil. Saute the garlic and mushrooms until the mushrooms release their liquid and soften. Add the pepper and cook for a minute or two, until the peppers soften somewhat; they should not be mushy but should retain a little crunch. You can do everything up to this point ahead of time. When you’re ready to serve, heat the vegetables until they start to sizzle, then add the green beans and cover the pot. Cook for just a few minutes, until the green beans are heated through.

Serves 4