Thyme for String Beans

Monday, August 27th, 2018
I Googled this question: Are string beans in season now? I also planned to Google wax beans, but the perfect answer for both came from the first question:
“Green beans have long, slender edible pods and are also called string beans or snap beans. Wax beans, another type of snap bean, are similar in flavor to green beans and named for their pale yellow color. Available nearly year-round in supermarkets, the peak season for fresh green and wax beans is May through September.”
So my easy recipe for these lovely beans is perfectly timed (thymed) for August,
right in season!
Utensils: Cutting board and knife, steamer basket and saucepan, serving bowl
Prep. Time: 10 minutes
Cooking Time: 5-7 minutes
Categories: Vegan, Gluten-Free, No Sugar Added
Ingredients
Water for pot and steamer basket
2 1/2-3 cups (organic) green and yellow string beans, trimmed
and cut into halves or thirds, if very long
2-3 slices red onion
1/4 cup olive oil (or avocado oil or macadamia nut oil)
juice of 1/2 a lemon or lime
1-2 Tbl. fresh thyme (leaves only)
Sesame seeds
Salt & Pepper to taste
Directions
1. Place water in bottom of a large pot. Insert steamer basket. Bring water to a boil.
2. While water is coming to a boil, wash, trim, and cut green and yellow beans. Add to pot and steam 5-7 minutes.
3. While beans are steaming, cut onion and remove leaves from thyme. (This can be done first if you are afraid that you will overcook the beans.)
4. Remove steamed beans and rinse in cold water, drain well.
5. Place steamed and drained beans in a large bowl for serving. Toss with olive oil, lemon or lime juice, thyme, salt and pepper. Sprinkle on sesame seeds and serve room temperature or refrigerate until ready to serve.
This is a great side dish for your end of summer picnics! Serves about 4-6 as a side dish, depending on what else you are serving as veggies.
P.S. here’s a little nutritional nugget for green beans (and I also think for wax beans, since they are in the same family.) Source: The World’s Healthiest Foods. Here’s the link: www.whfoods.com/genpage.php?tname=foodspice&dbid=134

“A one-cup serving of cooked green beans will provide about 45 calories and 10 grams of carbs…..For example, like their fellow legumes, green beans qualify as an important source of dietary fiber and dietary protein,as well as a source of key minerals like copper, magnesium, and iron.” 

 

Picnic Potato Salad (revisited)

Friday, July 13th, 2018

NOTE: Several years ago I posted a recipe for a potato salad with beets. Here’s the link: https://www.menupause.info/roasted-potato-beet-salad/. Today’s recipe that I made for our Fourth of July picnic last week is somewhat simpler, but still uses roasted potatoes and no mayonnaise. But feel free to add your own ingredients that you use for potato salad to make it more your recipe than mine! (My family really liked it without the mayo!) This dish can be made the day before and refrigerated til picnic time.

 

 

Utensils: Steamer basket and large pot, cutting board and knife, vegetable scrubber, cookie sheet, bowl for tossing/serving
Prep. Time: about 1/2 hour – 45 min.
Cooking Time: About 30 minutes: 10-15 for potatoes and green beans; 10-15 min. for oven
Categories: Vegan, gluten Free (GF), No Sugar Added (NSA)

Ingredients

3# Organic Fingerling Potatoes (Called Rainbow Gems) or New Potatoes, scrubbed, cut into chunks
2 cups organic green beans,washed, trimmed, cut into thirds to equal approx. 2 cups
1/4- 1/2 cup olive oil for salad + 1 -2 Tbl. for cookie sheet
salt & pepper to taste
Other herbs of your choice: dill, chives, za’atar
garnish with sesame seeds (optional)

Direction

  1. Pre-heat oven to 350-375 degrees F.
  2. Prepare potatoes as noted above and place in steamer inside large pot and steam for about 10 minutes. Potatoes should not be mushy. Allow to cool enough to handle. Keep water in steamer.
  3. Place par-cooked potatoes in bowl and toss with 1/4 cup olive oil. Place on cookie sheet. Bake for about 15 minutes, tossing at least once, then placing on low broil for about 5 minutes to brown.
  4. While potatoes are roasting, prepare green beans as noted above and steam for only about 5 minutes. remove and rinse under cold water to stop cooking process.
  5. When potatoes are browned to your liking (I like them crisp!), place them in the bowl and toss with additional olive oil, if necessary. Add green beans, salt, pepper, and herbs.
  6. Place in a serving bowl or same one used for tossing, top with sesame seeds, and serve warm or chilled.Yield: I made enough for 6 people and still there was enough salad to make “take home” containers.

 

These are the organic fingerling potatoes I used. Very colorful!

 

 

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