Green beans are something that we have at every family dinner. It is a staple that my mother always fixes. She starts by saving her bacon grease from a couple of breakfasts. Then she puts the beans on, adds a little onion, and a bunch of bacon grease and cooks them for hours until they are good and tender. Mmmmm goood, fattening but good.
If Sara Jane would bring the green beans...
She would probably make "Sizzled Green Beans with Crispy Prosciutto and Pine Nuts."
Ingredients
2 pounds green beans trimmed
2 1/2 teaspoons extra-virgin olive oil divided
2 ounces prosciutto thinly sliced, cut into ribbons
4 cloves garlic minced
2 teaspoons minced fresh sage
1/4 teaspoon salt divided
Freshly ground pepper to taste
1/4 cup toasted pine nuts
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice
2 pounds green beans trimmed
2 1/2 teaspoons extra-virgin olive oil divided
2 ounces prosciutto thinly sliced, cut into ribbons
4 cloves garlic minced
2 teaspoons minced fresh sage
1/4 teaspoon salt divided
Freshly ground pepper to taste
1/4 cup toasted pine nuts
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice
Directions
Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
For the ingredients she would not just go to the store to buy them, no she would search online in a one hundred mile radius of her house, and find the local farmer who had what she needed in stock. Or she would have planned for it back in May, had a community garden work day to plant the green beans, and several more to water, weed, and tend to the beans in preparation for the big feast.
If Susan were to bring the green beans...
She would probably bring the classic "Green Bean Casserole"
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Now before she decided on this recipe she would first start the Internet search back in October for green bean recipes, she would then print out a couple that sounded good and try them out on Gabriel to see what his opinion was about the green beans, then ultimately deciding on the classic casserole.
If Leah were to bring the beans...
I would more than likely bring..."Canned Green Beans, Leah Style"
2 cans of green beans
smokie links
onion salt
Open cans and place them in a pot
cut up smokie links and add to pot
sprinkli some onion salt, stir and heat up.
Now I would probably remember Wednesday night after church that I needed to make the green beans, and I think that I have some at home so there is no need to go to the store while I am out. I then arrive home, get the kiddos in bed, check facebook, and then while on my way to bed look in the cabinet to realize that I used my last can Monday night and I indeed do need some. So then I reluctantly get dressed again and run to the store only to be with the rest of Columbus in Wal-Mart fighting to get a can a green beans.
Hmmm, I wonder who is going to get to bring the green beans?
2 comments:
Oh Leah, self-deprecation is so very attractive on you. You can cook, I know it!
We indeed had lovely green beans from the community garden, but they've all been consumed by now. David requests peas for Thanksgiving. I think I might add the proscuitto, though! Inspirational!
I love you, and I hope that your three sister series has a long life. You have Susan pegged though. That woman can tackle anything with Gabriel as a taste-tester! Remember all the recipes of faraway restaurant favorites she made when they moved to Michigan?
Yes, Sara Jane I can cook, it is just that I simply do not want to. Cooking is no fun to me, it just causes a big mess for me to clean up, and we all know I don't have time for that.
Post a Comment