August – Easy Refrigerator Pickled Green Beans

August – Easy Refrigerator Pickled Green Beans

I don’t know about you but, for me, it has been far too hot to pull out my big canner. My kitchen has been warm enough the last week without adding to it. Hence this recipe for easy refrigerator pickled green beans. The pickled beans won’t last as long as regular hot water canned beans, but 6 months is plenty of time to enjoy the harvest. They also taste a lot fresher and have a better texture.

As I said in an earlier post, I came home from a week away to find about 10 pounds of green beans had been harvested in my absence. That’s a lot of green beans. We ate a good percentage of them immediately…roasted green beans with garlic and olive oil, simply steamed green beans with coarse salt and olive oil, and in a Greek green bean salad.

Fresh beans

Fresh beans – these were all bush beans

The purple ones turn greenish when cooked. They were among the earliest to mature in my garden and were very prolific.

Oven Roasted Green Beans with Garlic and Olive Oil

Oven Roasted Green Beans with Garlic and Olive Oil

I still had a fair amount of green beans left over after 3 meals. I certainly didn’t want to waste them or throw them into the compost heap.

We like minced pickled green beans on top of avocado toast, it adds a welcome sharp note to the richness of avocado (especially when topped with a soft poached egg). You can also chop them, add a good spoonful of sour cream, and use them as a sauce for steamed or boiled green beans. Or, eat them out of the jar with a slice of sharp cheddar.

This recipe makes enough pickled beans to fill 3-4 16 oz canning jars.

Ingredients
  • 6-7 cups of blanched green beans 
  • 1 c white vinegar
  • c apple cider vinegar
  • 3 c water
  • 1/4 c sea salt
  • 1 T sugar
  • 4 cloves garlic, peeled
  • 4 sprigs of fresh herbs such as dill, mint, tarragon or thyme
  • 1 tsp black pepper corns (I used smoked ones)
Method:
  1. Sterilize your jars and lids by placing them in boiling water for 10 minutes or running them through the dishwasher. Cool upside down on a clean dish towel.
  2. First, make the brine. Bring water, both vinegars and salt, and sugar to a simmer, stirring until all salt is dissolved. Remove from the heat and cool.
  3. Blanch the green beans by adding them to simmering salted water and cooking for 3 minutes. Drain and cool in a colander. I usually add a handful of ice on top of the draining beans and run cold water over them to stop the cooking. Spread them out on paper towels or a clean dish towel to cool completely.
  4. Place a garlic clove, herb sprig and 1/4 of the peppercorns in each jar.
  5. Pack the green beans into the jars as tightly as possible.
  6. Fill the jars with brine to within 1/4 inch of the top, close the jars tightly.
  7. Place in the refrigerator, they will be ready in about 2 weeks and will last for several months.

 

Quick Refrigerator Pickled Green Beans

Quick Refrigerator Pickled Green Beans

I had enough green beans for 3 pint sized canning jars with brine leftover. So I blanched the remaining snap peas from the harvest (only 1 minute this time). I added a slice of fresh ginger and sprig of mint to the one remaining pint jar and filled it with the snap peas. There was just enough brine to cover them to the top.

Snap and Snow Peas

Snap and Snow Peas

 

Quick Refrigerator Pickled Snap Peas

Quick Refrigerator Pickled Snap Peas

Maybe some of you also have a glut of beans from your yard or the farmer’s market…

Just in case you do, I am taking this to Fiesta Friday $343 over at Angie’s. This week I am helping by co-hosting. Head on over to join or check in on the virtual party. You’ll find lots of recipes, both sweet and savory, in addition to craft and decorating ideas.

August – Greek Green Bean Salad

This easy salad would also be excellent with other cooked vegetables, zucchini comes to mind. I came back from a week away with a plethora of both green beans and snap peas harvested by my assistant gardener husband, I used a mixture of both.

Greek Green Bean Salad

Greek Bean Salad

Add cooked white beans or garbanzos or even canned tuna for a complete meal. Since I have a family member that doesn’t enjoy feta, I added a slice when serving rather than mixing it into the salad. This salad is certainly vegetarian but could be vegan if you leave out the feta and anchovy.

Ingredients:

Green Bean Salad

  • 1 ½ pounds fresh green beans, or mix of green beans and snap peas
  • ½ of a medium red onion, minced
  • ½ cup feta cheese (optional)
  • 1 tablespoon fresh minced mint leaves (or oregano)
  • 1 cup cherry tomatoes sliced in half
  • ½ cup pitted kalamata olives, well drained
  • Additional mint leaves for garnish

Vinaigrette

  1. ¼ cup olive oil
  2. 2 tablespoons red wine vinegar
  3. 1 tablespoon fresh lemon juice
  4. 1 teaspoon dried oregano
  5. 1 teaspoon dijon mustard
  6. 1 garlic clove finely minced
  7. 1 finely minced anchovy (optional)
  8. Salt and pepper to taste

Method:

  1. Bring a pot of well salted water to boiling. Add the trimmed green beans and cook until crisp tender. The time will depend on the size and freshness of your beans, mine were cooked for 6 minutes.
  2. Drain in a colander and run cold water over them to stop the cooking. Spread on a layer of kitchen towels or paper towels until completely cool.
  3. Combine the vinaigrette ingredients in a small jar and shake until well mixed.
  4. Place the cooled green beans, cherry tomatoes, chopped red onion, chopped fresh mint or oregano leaves, and olives in a large bowl. Toss with the dressing and place the feta, either crumbled or sliced, on top.
  5. Garnish with additional fresh mint or oregano.

This salad can be made hours or even a day ahead. Bring to room temperature before serving.

Greek Bean Salad

Greek Bean Salad

It makes wonderful leftovers…if you have any left.

Greek Bean Salad

Greek Bean Salad

This would be a wonderful side for any kind of BBQ. We served it with a simple grilled chicken marinated in olive oil and lemon juice.

I am taking this to Fiesta Friday #342 hosted by Angie. Please add your own post to the link party and don’t forget to link your post to FiestaFriday.net and the cohost, so you can be featured. Your cohost this week is Jhuls @ The Not So Creative Cook

Have a wonderful weekend everyone.

May – Spiced Toasty Potatoes

May – Spiced Toasty Potatoes

Spicy toasty potatoes, full of flavor. Easy as well.

Spicy Toasty Potatoes

Spicy Toasty Potatoes

Ingredients:

  • 1 tablespoons coriander seeds
  • 1 tablespoons mustard seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds fingerling, red, or small Yukon gold potatoes scrubbed and halved or quartered lengthwise (you want small wedges).
  • Zest and juice of 1 lemon

 

Toasted Seeds

Toasted Seeds

Method:

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Place a small pan over medium heat for a minute or two, until hot. Add the coriander, mustard and cumin seeds and swirl the pan over the heat for 30 to 60 seconds, until fragrant. Remove to a small plate to cool before grinding into a powder in a spice grinder or mortar and pestle. You can also use already ground spices. Toast them for a much shorter time to bring out the best flavor.
  3. You will need 2 tablespoons of the spice mix, keep the remaining mixture in a small jar for the future.
  4. Put 2 tablespoons of the toasted spice mixture, olive oil, salt, and a few grinds of pepper in a large bowl and stir to combine. Add the potatoes and toss to evenly coat.
  5. Transfer the potatoes to the prepared baking sheet, spreading in a single layer. Bake, turning occasionally, for about 30-40 minutes, or until the potatoes begin to turn golden brown.
  6. Sprinkle the lemon zest over the potatoes and add a squeeze of juice.
  7. Transfer to a serving bowl and serve immediately.
Mustardy Chicken

Mustardy Chicken – and Spiced Toasty Potatoes “Don’t Touch”

This recipe adapted from one in the The Healthy Mind Cookbook by Rebecca Katz with Mat Edelson.

May – Middle Eastern Herb and Cauliflower Salad

May – Middle Eastern Herb and Cauliflower Salad

What is that grain in the salad? Is it rice, is it cracked wheat, is it couscous? Nope, none of that. This salad is grain and gluten free. It’s my favorite substitution, cauliflower! And this salad is wonderfully delicious as well as healthy; it’s full of chopped herbs plus cherry tomatoes and toasted almonds with a dressing of olive oil and lemon juice. It keeps well so you can make it ahead.

I can find already riced cauliflower in the grocery store, both Trader Joe’s and Safeway carry it. But it is easy to make at home in your food processor if you need to start from scratch (or have cauliflower growing in your garden…lucky you). I don’t recommend using the packaged already riced cauliflower if you are making mock mashed potatoes I think it has a high percentage of stem. It won’t result in a creamy rich amazing mashed potato substitute. You need to have mostly florets for that recipe. But, it is perfect for use in this recipe. The kernels hold their shape and crunch once cooked.

I roasted the cauliflower for extra flavor before mixing it with the other ingredients.

Middle Eastern Herb and Cauliflower Salad

If you are starting with a head of cauliflower, slice the head in half and remove the tough core. Roughly chop the florets. Working in batches, add the cauliflower to your food processor and pulse until the consistency of ‘rice’. Transfer to a large bowl.

Ingredients:

Cauliflower:

  • I head of cauliflower or a package of pre-riced cauliflower
  • 2 tablespoons of fruity olive oil
  • Zest of 1 lemon, preferably organic
  • Coarse salt and freshly ground pepper

Salad:

  • 1 pint of cherry tomatoes, halved
  • 1 cup of coarsely chopped flat leaved parsley
  • 1/2 cup of coarsely chopped cilantro
  • 1/4 cup of coarsely chopped mint
  • 4 scallions white and light green, chopped
  • 1-2 lemons, juiced to make about 1/4 cup of juice
  • 1/4 cup of olive oil
  • 1 garlic clove, grated
  • 3/4 cup of sliced almonds

Method:

  1. Preheat your oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
  2. Place the riced cauliflower in a large bowl and add the olive oil, lemon zest and salt and pepper. Mix well.
  3. Spread the cauliflower on the baking sheet and roast for about 15 minutes until tender and browning around the edges. You may need to leave it for a few additional minutes but check it so it doesn’t burn. Remove the sheet from the oven and let cool on the parchment paper.
  4. Spread the almonds on a small baking sheet and toast in the same oven for about 5 minutes, again check constantly as they will turn from nicely toasted to burnt in seconds. Remove and cool.
  5. While the cauliflower is cooking you can make the herb salad. Combine all the ingredients for the salad in a bowl and let the herbs and tomatoes marinate until the cauliflower is cool.
  6. Once cool, add the cauliflower to the bowl with the salad and mix well. The parchment paper works well as you can just lift it off the baking sheet. Taste to see if you need to add any additional lemon juice or salt or pepper.
  7. Chill until ready to serve, garnished with the toasted sliced almonds.

I found this salad kept well and was still good the next day for lunch.

You could turn this into an entire meal by adding some sliced feta or leftover chicken to the salad. It would be an excellent side with lamb chops or kebobs.

Middle Eastern Cauliflower and Herb Salad

I’m taking this to share with fellow bloggers at Fiesta Friday #274, over at Angie’s place (where she is feeling the need for spring cleaning). Please click over to meet other food, garden and craft bloggers. And guess what, I am co-hosting with Antonia @ Zoale.com

Have a wonderful weekend everyone!

January – Curried Carrot Soup in the Electric Pressure Cooker

January – Curried Carrot Soup in the Electric Pressure Cooker

I couldn’t believe how flavorful, creamy, healthy, quick and easy this soup was to make in the electric pressure cooker. Mine isn’t an Instant Pot, which I know is all the rage. But it is very similar and works exactly the same way. You could, of course, make it on top of the stove. It will still be delicious and I will include directions for that as well.

This soup is dairy free, gluten free and vegetarian; qualifying it  it as vegan. The creaminess comes from coconut milk with additional richness and flavor from peanut butter. Curry paste and ginger add a touch of spice.

Curried Carrot Soup

Ingredients:

(serves 4 generously, 6 not so much)

  • 8-10 large carrots, peeled and coarsely chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, peeled
  • 1 inch piece of fresh ginger, peeled and coarsely chopped
  • 1 14-ounce can of coconut milk
  • 1 1/2 cups of vegetarian broth or water
  • 1/4 cup of peanut butter
  • 1 Tablespoon Thai red curry paste
  • Salt to taste
  • Chopped cilantro for serving

Method:

  1. For the electric pressure cooker – add everything to the pot and set the timer for 15 minutes. When done, let it cool down naturally for 10-15 minutes. Then carefully release the pressure. When cool, blend until smooth. Taste and season with salt to taste. Top with cilantro for serving
  2. For the stovetop – saute the onions and garlic in coconut or other oil until soft. Add the carrots, coconut milk, broth, ginger, and curry paste. Simmer gently until the carrots are very soft. Add the peanut butter and stir to melt it. Cool before blending smooth. Top with cilantro.

Curried Carrot Soup

I am going to take this soup to Fiesta Friday #260 hosted by Angie, the co-hosts this week are:

 Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens