Green Beans Galore

My green beans are making up for the past two years when I've gotten none!  I made pesto tonight and tossed it with green beans and pasta.  No picture-honestly, it wasn't the most appealing -looking dish, but really yummy.  Bella had three servings!

I have found I like green beans best when they're blanched and then cooked.  They seem to stay greener and crisper that way.

Cook in boiling salted water for 5-7 minutes then dunk in icewater to chill.  You can then refrigerate then for later, or go ahead and cook with them right away-they'll need 2-4 more minutes of cooking time.

Italian Stir Fry

I've decided to start eating more seafood, so I stuck the handy Seafood Watch Pocket Guide in my coupon holder so I could choose environmentally friendly seafood.  Turns out its hard to find affordable, environmentally friendly seafood.  I don't know if they're Italian, but bay scallops were on sale last week, and they're on the "best" list, so they made it into the recipe.

This is a 100% original recipe.  I'm sure there are others like it out there - I just haven't seen them.  It was a big hit with the kids.  Bella and Shawn even liked the scallops!   It made just enough for one adult and three kids, but could easily be doubled.

You could substitute shrimp or chicken, and just about any vegetable - just make sure to add veggies that cook longest first.  

Italian Stir Fry

• 2 c green beans, trimmed and cut in half


• 1 c quartered mushrooms


• 9 oz pasta - I used Buitoni whole wheat linguine (I had a coupon)


• 8 oz frozen bay scallops


• 1 tsp dried thyme


• 1 c chicken stock - I buy organic Better Than Bouillion chicken base.  Its a lot more affordable than chicken broth in a carton, and I'm just not into making my own chicken stock.


• 2 T sundried tomato paste - look for it in a tube in the aisle with pasta and sauce.


• 1/4 tsp salt


• 1/2 tsp pepper


• 2 T heavy cream


• 1/4 c fresh basil

If using dried pasta, start a pot of water, and cook according to package.

Meanwhile, in a wok or large saute pan, heat 1 T olive oil over medium-high heat.  Add the green beans, and cook, stirring frequently, until beans have brown spots.  Add about 2 T chicken stock, cover, and cook 1 minute.  Remove cover and cook until stock has evaporated.  Add a little more oil, then mushrooms, and saute until they release their liquid and brown. 

If using fresh pasta, start a pot of water and cook according to package.

Rinse scallops under running water, then pat dry.  Add scallops and thyme to pan, and stir just until scallops are opaque and any liquid has evaporated.  The scallops will continue cooking in the sauce, so don't worry about cooking them all the way through.

Add the remaining chicken stock, salt, pepper, and sundried tomato paste.  Heat to boiling, and cook 1-2 minutes until slightly thickened.  Turn off heat.  Chop basil.  Don't do it ahead of time or it will turn black.  Add basil and cream and stir to blend.  Toss with pasta. 

Serve with freshly grated Parmesan or Romano - from the deli, not the green can!  Romano is less expensive than Parmesan, and very similar.

Thai Basil Chicken

Another compilation of internet recipes.  I planted Thai basil because I love the stuff, but I hardly ever use it!  Chicken tonight, plus I've found several more recipes that look good.  I went a little heavy on the lime, but I reduced the amount for the recipe.  I also only used the chiles in the marinade, because they're smokin' hot - it was the perfect amount of heat for a kid-friendly dish, but if you like spice, throw a few in with the green beans.   I served this over rice stick noodles, but rice would be great too.



Thai Basil Chicken Stir-fry

Slice 2 boneless, skinless chicken breasts into thin strips.  Toss with:

• 1 tsp fish sauce


• 1 T vegetable oil


• juice of 1/2 a lime


• 1 T minced ginger


• 1-2 cloves garlic, minced


• 2-3 Thai peppers, sliced

Whisk together:

• 1/2 c chicken stock


• 3 tsp fish sauce


• 3 tsp soy sauce


• 3 tsp sugar


• juice of 1/2 lime


• 1 tsp cornstarch

Chop 1/3 c peanuts, and prepare 2 c green beans.  Pull leaves from Thai basil stems to make 1/2 c.  Heat a large wok on high.  Add about 1 tsp sesame oil.  Add green beans, and stir-fry until beans start to brown, about 45 sec.  Add 2 T water, turn heat to medium, and cook until water is evaporated.  Add peanuts, turn heat to high, and cook another minute.  Remove beans and set aside. 

Add another tsp sesame oil.  Add half of chicken, draining marinade.  Cook , stirring frequently, until just cooked through.    Remove, and cook remaining chicken.  While chicken cooks, chop basil.  Add chicken stock mixture, chicken, basil, and beans, and heat until sauce thickens. 

Serve over rice or noodles.