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Saturday, October 11, 2008

My Favorite Vegetables

I love to do green beans this way. I don't recall where I first found the recipe but as is usual I added the things I like, omitted the things I don't, and changed the rest. Now, it's mine.

I like to do most vegetables this way - green beans, asparagus, broccoli, cauliflower, Brussels sprouts, just about any green (or cabbage-y) veg.

The first time I tried this recipe it was with a bunch of purple colored beans I had bought at the Farmer's Market. Remarkably, the beans turned bright green as they cooked. Could these be Jack's magic beans from the fairy tale?

Try these. I bet you'll like them.

Green Beans
(or asparagus, cauliflower, broccoli, etc).
minced garlic - a clove or two
crushed red pepper flakes - shake some into the pan
coarse salt and freshly ground black pepper
olive oil
Optional - hazel nuts, walnuts, pecans or pine nuts (the original recipe called for pine nuts and I found another that called for hazel nuts with walnuts as a substitute. I only use the nuts if it's green beans).

Usually, I just put everything in a skillet just big enough to hold it all, drizzle the oil over and let it sit there until I'm ready to start cooking. I get it ready in advance, have a martini or six, and then I just have to turn on the stove and watch the house burn down. No muss, no fuss.

Or you can heat the oil in a small skillet, add the garlic and red pepper flakes, being careful not to let them burn. Add the beans (or other veg) and saute over medium-high heat until the veg starts to brown and carmelize and become nicely glazed with the oil. Add the nuts about this time and stir and toss just until they toast - don't let them burn. Finish with salt and pepper to taste and serve hot.

When I'm doing Brussels sprouts I usually cut them in half so they cook through. I like it when the veg get really brown, even scorched in spots. For tougher veg like the sprouts, broccoli or cauliflower I might add a little water to the pan to help them steam and cook through.

These are delish. Enjoy them often. And for a real treat, do the beans with slivered almonds and serve alongside a pair of rainbow trout, dredged with seasoned flour and cooked in butter until done. Mmmmm.

Quotable Quotes; in the category You Must Remember This!

"It doesn't take much to see that the problems of three little people don't add up to a hill of beans in this crazy world."

from the film Casablanca


Fortuna said...

You want brussels sprouts? We don't need no steenkeeng saute pan. Cut the big ones in half, put them on a cookie sheet with a little olive oil, some coarse salt and pepper and stick 'em in a hot oven for 12 - 15 minutes or thereabouts. Give them a little toss half way through if you think of it. They'll get tender and toasty and brown and sweet. Do the same thing with carrots, too. And asparagus. And cauliflower.

madMad said...

Last night I put cut potatoes, onion and garlic on a cookie sheet and roasted at 450 about 20 min, tossing once. Added a bunch of aspergrass and a quartered tomato for another 10 min or so. The cod went in another dish cuz there was no more room on the pan (aspergarss was a last minute addition) and had the best fish and veg evah. I love roasty toasty veggies. The skillet does not heat up the kitchen as much as the oven does.