Hello,
You remember when you were growing up and your mom told you to "Eat your VEGGIES", and you made that face because they were green but not a bright green but a army green. I do remember those years the green beans were cooked up and the broccoli was falling apart. "Sorry Mom!!" Today when I tell my kids to "Eat your VEGGIES", they make that face I made but the green vegetables are bright green and not mushy.
When it comes to green vegetables such as asparagus, broccoli, sugar snap peas, and green beans many people like to steam them. I personally, prefer to blanch them in a nice big pot of salty water. The vegetables stay a nice bright color, keep their vitamins, and keep their shape when you blanch them. It does not take long to blanch a vegetable. Green beans take longer than broccoli, asparagus, and especially sugar snaps. The longest part of the entire process is waiting for the big pot of water to boil. Some personal suggestions: biggest pot is best, salted water, lid on pot until it boils, and do not over crowd your vegetables.
One of my favorite green bean creations is "Green Beans with Roasted Red and Yellow Peppers". After snipping the end of the green beans add them to the boiling salty water for about 5 minutes. I like to check them and stir them while waiting. To see if your beans are done, I like to take one out and try to snap it in half. If it breaks easily they are done, but if there is resistance give them another minute or two. When your beans are done to your liking drain them and run cold water over them to cool them if you do not plain to eat them right away, this will keep the color even brighter.
While you are waiting on your beans you should be roasting your peppers. Cut your peppers into thin strips (julienne) toss with olive oil and place on a cookie sheet and roast on high about 450F degrees. They should cook long enough to get the peppers soft with a little color. Once all the vegetables are done now it is time to mix them. Toss the beans with salt and pepper and olive oil and then add the roasted peppers. This is a great side dish to any meal, salmon steaks, chicken breast, steak, etc. I hope you enjoy!!
You can change this recipe to many ways leave out the peppers and add toasted almonds for "Green Bean Almondine" or some sauteed julienned carrots , etc. Just be creative and you would be surprised what you come up with.
Mo
You remember when you were growing up and your mom told you to "Eat your VEGGIES", and you made that face because they were green but not a bright green but a army green. I do remember those years the green beans were cooked up and the broccoli was falling apart. "Sorry Mom!!" Today when I tell my kids to "Eat your VEGGIES", they make that face I made but the green vegetables are bright green and not mushy.
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| "Green Beans with Roasted Red and Yellow Peppers" |
When it comes to green vegetables such as asparagus, broccoli, sugar snap peas, and green beans many people like to steam them. I personally, prefer to blanch them in a nice big pot of salty water. The vegetables stay a nice bright color, keep their vitamins, and keep their shape when you blanch them. It does not take long to blanch a vegetable. Green beans take longer than broccoli, asparagus, and especially sugar snaps. The longest part of the entire process is waiting for the big pot of water to boil. Some personal suggestions: biggest pot is best, salted water, lid on pot until it boils, and do not over crowd your vegetables.
One of my favorite green bean creations is "Green Beans with Roasted Red and Yellow Peppers". After snipping the end of the green beans add them to the boiling salty water for about 5 minutes. I like to check them and stir them while waiting. To see if your beans are done, I like to take one out and try to snap it in half. If it breaks easily they are done, but if there is resistance give them another minute or two. When your beans are done to your liking drain them and run cold water over them to cool them if you do not plain to eat them right away, this will keep the color even brighter.
While you are waiting on your beans you should be roasting your peppers. Cut your peppers into thin strips (julienne) toss with olive oil and place on a cookie sheet and roast on high about 450F degrees. They should cook long enough to get the peppers soft with a little color. Once all the vegetables are done now it is time to mix them. Toss the beans with salt and pepper and olive oil and then add the roasted peppers. This is a great side dish to any meal, salmon steaks, chicken breast, steak, etc. I hope you enjoy!!
You can change this recipe to many ways leave out the peppers and add toasted almonds for "Green Bean Almondine" or some sauteed julienned carrots , etc. Just be creative and you would be surprised what you come up with.
Mo
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