Recipes by Type

Sides

Pico de Gallo

1 cup whole Sun Gold tomatoes

1 cup whole Sweet Million tomatoes

1 cup whole Juliet tomatoes, or roma tomatoes

1/2-3/4 cup yellow onion diced small

1 cup fresh cilantro

2 jalapeños chopped, or green bell pepper if you don’t want it spicy

1-2 tablespoons fresh lime juice

1/2 teaspoon salt, optional

Cut Sun Golds and Sweet Million tomatoes in quarters, then cut in half. *

Dice Juliets or romas.

Chop cilantro.

Add everything together in a 2-3 quart mixing bowl tossing until distributed equally. Toss fairly gentle so you don’t break down the tomatoes too much.

As a salsa it serves about 6-8. For a taco topping this will tap about 30 tacos.

Note:

I like to cut the cherry tomatoes in quarters then lay them skin side down in a row of four pieces and cut in half.

An Alaska Fishing Tale

 

Almost every year since moving out of Alaska I have returned for a week or two in the summer to visit with friends and go fishing. This year was one of the few years when my crew of three, (wife, brother and sister) went somewhere other than the Kenai Peninsula. We decided a change in scenery would be good and the fishing better.

 

the home dock

the home dock at South Passage Outfitters

Fishing the Kenai River we have it good and easy. We stay at the same cabins or next door on most of our trips there in the last twelve years. It’s an easy walk to the river that takes one minute and the town of Soldotna is just five minute’s drive from the cabins when we need groceries or fishing gear. The fishing is usually good but in the last four years the once mighty runs of king salmon have diminished in a big way. Without the kings to fish for it has been easier to divert from our usual location.

a nice halibut

a nice halibut

 

This year we went way off the grid and picked a lodge in the Inside Passage area of Alaska. With the nearest town a thirty minute boat ride from the lodge we got away from it all. That is except for the numerous Humpback Whales, sea otters, seals, sea lions and seabirds too numerous to count. Fish Alaska magazine had spotlighted the area we were heading to in their May issue saying that it is hard to go fishless in the Gustavus area. While we were not in Gustavus our lodge was a mere hour away by boat and many of the fishing spots mentioned in the article were near our lodge. We figured on this being one of the best fishing trips ever.

 

The family that fishes together stays together.

The family that fishes together stays together.

On our first day we arrived around 11:30 in the morning and were eager to get started. As soon  our briefing was concluded we were shown the boat that would be ours for six days. I was to be our guide on this self-guided adventure in this new and exciting wilderness hotspot. Now all I had to do was find  fish in an area where there were no other fishing boats to lead us. Off we went in search of halibut that can get up to 900 pounds!

 

Waiting for a bite.

Waiting for a bite.

On our first try we were hampered by big tides that kept our anchor slipping and our bait floating up from the bottom a hundred yards off the back of the boat. Not a way to catch halibut. Digging into my memory of fishing in Seward I tried jigging in deeper water for the hidden halibut by Lemesuier Island two miles from our lodge. There I at least managed to get a bite that proved to be the one and only bite of the day. Going fishless the first day was not what I expected but I was undaunted as we headed back to the lodge for more information, dinner and some much needed rest. Our plane leaving Baltimore for an overnight stopover in Seattle was delayed five hours which left us with two hours rest in our hotel.  We  had hoped to get seven hours of sleep before the flight to Alaska the next morning. It’s tough being sharp after a four hour time change and two hours of sleep when running a boat in tricky Alaska waters.

 

Sea lion haul out spot.

Sea lion haul out spot.

The first full day dawned blue and sunny as my wife and I headed out just after dawn to catch halibut. I had seen a spot from the flight from our floatplane that I figured would yield halibut. We motored out for fifteen minutes on calm blue-green seas to this promising spot. All the way seeing Humpback Whales, and many otters for our wilderness entertainment. After anchoring up we didn’t have to wait but about fifteen minutes when my wife said, “I’m getting a bite”. I had just enough time to look at her rod tip before it went down hard. I quickly reeled up mine and grabbed her rod to fight this express train heading south and knew we had a big fish.

Me happily running a boat in Alaskan waters again.

Me happily running a boat in Alaskan waters again.

 

When I got it up to the boat we were both thrilled to see it was a nice eighty pounder and knew we were going home with plenty of fish on this trip. We caught four more, throwing two of the little ones back before heading to the lodge to get my sleepy siblings for the next fishing session. Over the next four days we caught over four hundred pounds of halibut, but released the biggest, a 170 pound monster, before finishing the week. We all came back with about forty-five pounds of halibut filets each.

 

a nice eighty pounder

a nice eighty pounder

The best parts of the trip other than the fishing were meeting and having meals with the other few guests at this lodge that takes on no more than eight guests per week. Seeing a big part of Alaska where we never had another boat closer than two miles from us except once was great too. The wildlife was fantastic! We got charmed by the calls of the baby sea otters squealing what sounded like a three year old human saying, “Mom”! over and over again as they begged for food and attention. Seeing and hearing the mighty Humpback Whales was exciting too, and we saw them every day. Curious seals would approach our boat while we were anchored up fishing halibut looking at us with their big brown eyes and comical whiskered faces from as little as twenty feet away.

 

Catching the Coonstriped shrimp.

My brother and I catching the Coonstriped shrimp.

The food was very good and while not fancy was delicious and plentiful. We ate king salmon, Coonstriped shrimp, and halibut all caught nearby. Peggy, one of the owners made several dishes I wanted to re-create when I got home including a cabbage slaw with Japanese rice wine vinegar, mayonnaise, and ground cumin that was excellent.  She also made a fresh pie made from blueberries picked in and around our cabins. There  was a hot bean dip with tortilla chips served just after we returned from hours of fishing one day that was delicious. I figured it was just canned refried beans with a little something added, but wanted to make my own creation when I got home, similar but better.

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Since it’s hot in our area with the peak of summer upon us I love cooking in a slow cooker. My bean dip recipe is so easy it just takes five minutes to get it going and when done cooking just a few more minutes to mash the beans and top with cheese for a side dish or a dip. Using the mild Oaxaca dried chilies I bought from Melissa’s Produce the flavor is amazing. It has a rich smoky aroma that pairs wells with shredded Asiago cheese or medium sharp cheddar on top. To get these great dried Oaxaca chilies most of us need to order online, but it’s well worth it. Try this bean dip with a cool glass of sangria for a nice pairing.

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In the near future I plan on cooking up some halibut tacos and serve these mashed beans on the side. With a freezer full of halibut I’ll post a new recipe or two in the coming weeks, I hope you give the beans a try and please share this tasty and healthy dish with family and friends.

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Slow Cooker Bean Dip

2 1/2 cups dried pinto beans

6 cups water

3/4 cups diced yellow or white onions

1 tablespoon minced garlic

2 dried Oaxaca chili peppers, or 2 tablespoons smoked paprika

1 t salt

Cook all ingredients in a slow cooker for 8 hours on low.

Strain liquid and reserve.

Mash beans with a potato masher, adding back some of the liquid until desired consistency is reached.

Serve with grated cheese on top.

Serves 8-12

Mash them up.

Mash them up.

Note:

This stores well in the fridge for up to a week. Just reheat in oven, stove top, or microwave adding a little water if needed.

You can mash all or half of the beans and use the remaining whole beans in chili or serve as a side dish.

To order Melissa’s Oaxaca peppers click on this link:

http://www.melissas.com/SearchResults.asp?Search=oaxaca&Submit=

Asparagus Rice Pilaf

In celebration of asparagus season I decided to develop an asparagus rice pilaf recipe for you asparagus lovers out there. I have been eating asparagus almost every day for over two weeks and still am not tired of it. I usually only buy locally grown so I expect the season around here is going to be over in about two weeks and I’ll be done with fresh asparagus until next year. I admit to buying the South American asparagus occasionally when I just have to have it, but I never said I was 100% locavore!

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Asparagus is so versatile you can put it in salads in its raw, grilled, or blanched form. To grill asparagus on over charcoal with a bit of olive oil, herbs and spices is true summer bliss. It goes great with Asian foods like a chicken and asparagus stir fry or even a hot sour soup with asparagus. In soups it really shines whether hot or cold.  I love the recipe I developed two years ago for a chilled asparagus soup using almond milk. You can find it here:http://www.fastandfuriouscook.com/category/soups/page/2/ The problem with most hot asparagus soups when dining out it the amount of heavy cream restaurants like to use.

a little help from Tucker

a little help from Tucker

What I had in mind was a rice dish using asparagus that would pair well with fresh Alaska salmon that is just showing up in local grocery stores and Costco. I served a nice salmon burger, and a side of stir fried bokchoy and Thai basil with the asparagus rice pilaf last night with great results. This rice dish would go well with grilled chicken, pork chops or shrimp. It’s fast, easy and healthy like almost every recipe I develop and hope you will give it a try and leave a comment on how it turned out. And by all means pair it with a hunk of grilled Alaska salmon and a chilled Pinot Gris, or Pinot Noir for a winning combination.

add the asparagus and cook a few minutes more

add the asparagus and cook a few minutes more

 

Asparagus Rice Pilaf

2 cups Uncle Ben’s Converted rice, or other similar rice

4 cups water

1 1/2- 2 cups asparagus*

1/2 cup minced yellow or white onion

1/2 cup fresh celery chopped

1/3 cup diced fresh carrots

1 tablespoon Better than Bouillon chicken base

1 tablespoon butter or olive oil

1/2 t turmeric, optional

1/4 teaspoon ground white pepper, optional

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In a 2 1/2 quart pot on high heat bring water, onion, celery, butter and chicken base to a boil.

Add carrots and rice and return to a boil.

Reduce heat to maintain a simmer and cook covered for 8 minutes.

Add asparagus and stir in well.

Lower heat a bit and cook 5 to 10 more minutes or until most water is absorbed.

Let sit for 5 minutes covered or serve right a way.

Serves 4-6

 

Note

*About a half pound of asparagus yields 1 1/2 cups of one inch pieces after trimming away the tough 2-3 inches from the bottom of the stalks.

Oven Roasted Potatoes

Through a series of events that I had not intended I ended up at the International Association of Culinary Professionals annual meeting in Washington DC. I was invited on a “press pass” to write about, photograph and enjoy this gathering of food writers, food photographers, food stylists, chefs and other foodie folks. Funny thing is I had never even heard of this organization that has been around for thirty seven years. The meeting was to be held in Washington DC this year making it an easy commute from my home. I went online and investigated their website for info on the organization and this year’s meeting.

oven roasted potatoes

 

I was introduced to Robert Shueller at Melissa’s produce before the event to test some of their products. I was sent a box with potatoes, Hatch salsa, shallots, pearl onions and other veggie delights. I also received their “Great Peppers Cookbook” and a cookbook on using Dutch Yellow Potatoes. I had used Melissa’s products for years but had no idea they had such a large product line. They have more fruits and veggies that you can imagine. Well over half of my meals at home and at restaurants are vegetarian so I appreciate companies like Melissa’s bringing us a wide variety of vegetables and fruits.

 

One of the most memorable moments for me was the keynote address by José Andrés where he spoke of the need to reduce our meat consumption and eat more vegetables. Here’s a professional cook like myself who has transitioned from a diet heavy in meat to a more vegetarian-like diet. He also spoke of his work in Haiti bringing clean efficient gas stoves to the locals who have been suffering from the toxic fumes of cooking with charcoal. José also spoke of the environmental damage inflicted on the island of Haiti from cutting down most of the islands trees to make charcoal for cooking. With a lack of trees to hold back the rains the farmer’s fields were susceptible to damaging erosion which then led to more particulates in the surrounding ocean damaging the coral reefs. This also led to less fish available to the local’s diets compounding the problem of feeding a family even further. Jose is one amazing human being!

 

3 simple ingredients

3 simple ingredients

On Friday I arrived in Washington, DC and picked up my pass. For the next four days it would be a blur of meeting food photographers, food stylists, chefs and bloggers to discuss our respective food worlds with. Sitting in on numerous sessions I learned a ton of new information to take my blog to the next level and hopefully bring you better quality photographs, as well as better written recipes. The professional food photographers generously shared tips with us mere mortals on how to step up our game. I  will now be using natural light more often to see if I can get a clearer picture thanks to the help from the professional photographers. The last day of the event I sat in on a session aimed at writing better recipes and expect my recipes to be improved thanks to that session.

This week’s post bring a new and appropriate giveaway. Melissa’s has generously agreed to send one lucky winner a box of products similar to what I received. You can’t imagine the variety of their product line, and if you are the lucky winner you will get a glimpse of it in your home. To be entered just submit a comment on this post. For an extra chance in the drawing comment on any of my Facebook posts over the week following the publishing of this post, and you will double your chances to win.

 

For this week’s recipe I want to share one of my kitchen secrets. I eat steak maybe twice a year, but have in my kitchen two or more steak seasoning spice blends that work wonders in many vegetable recipes. Here is one of my original recipes using McCormick’s Montreal Steak Seasoning on potatoes. Warning, they are addictive!

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Roasted Dutch Yellow Potatoes with Steak Seasoning

1 1/2 pound Mellisa’s Dutch yellow potatoes, or other type

2 tablespoons garlic infused olive oil, or plain olive oil

3-4 teaspoons steak seasoning*

Preheat oven to 350°

Scrub and wash potatoes then dry.

Cut lengthwise so you have 4 wedges.

Put wedges on cookie sheet pan and drizzle garlic infused olive oil over them.

Sprinkle half of the steak seasoning then mix well. Add the rest of the steak seasoning and mix well again to coat the wedges.

Bake for 20 minutes at 350°.

Remove from oven, stir potatoes then return to oven increase heat to 400°  and cook for 20 more minutes or until lightly brown and tender.

Serves 4-6

Note:

*I use one of 3 steak seasonings. Either Urban Accents-Chicago Steak and Chop, McCormick’s Montreal Steak Seasoning, or Kent Rathburn’s Steak and Chop Salt. All of them work well but I think McCormick’s is my favorite as it has more black pepper.

Sweet Potato Hash

One person’s idea of fast meal preparation is different from another’s. Many of you use your microwave oven often and I use mine about once a year. Without the use  of a  microwave to speed things up fast meal prep is a bit more difficult but doable. For example, take the humble crockpot. Many recipes for a crockpot meal take less than ten minutes to prep and when you get home just like magic you have a house that smells like mom has been in the kitchen cooking all day and it is ready to eat!

 

Stir fried meals are quick and easy if you buy your veggies and meats already cut up and ready for the wok. You would also have to have leftover rice to make this method fast or, god forbid use microwaved heat-and-eat rice. Overall a stir fry meal is healthy and fast.

 

bi-colored sweet potato hash

bi-colored sweet potato hash

 

You can take a steak or chicken breast that has been pounded out real thin and it cooks in five to six minutes on the grill or in a frying pan. With some steamed fresh or frozen veggies and a salad you have a winning combination that if seasoned right should taste great. Blackened catfish, salmon or tilapia also cook very fast due to the high heat used in the blackening method.

All of these should take about ten minutes which I believe most of us would consider a fast meal.

 

With all these types of fast cooking I believe you can eat well without going to the aid of frozen dinners, or eating too many canned foods. Life is too short to eat crap food! With that in mind I’ll share a fairly quick breakfast meal that even though it takes about twenty minutes it’s delicious and healthy. No recipe needed on this one that I’ll call Southwestern Sweet Potato Hash.

the humble sweet potato

the humble sweet potato

Just get about one sweet potato per two persons peeling and cutting it into bite sized bits. Put it into a pot and cover with water. Add a bit of salt and bring to a boil. Simmer until just about tender. While it’s simmering cut up bell peppers(or jalapeños if you like it hot), and onions. Sauté them in a bit of olive oil on low while the spuds are cooking.

 

If the onions and peppers are soft before the potatoes remove them to a plate. When the spuds are done drain them and add to the pan the onions and peppers were in with a bit more oil. Cook for about eight minutes stirring/flipping every three or so minutes. About five minutes into this add back to the pan the onion and green peppers. If you like add a few tablespoons of cooked and drained black beans. At this time add some ground cumin, paprika, and Lawrey’s Seasoning salt. Just before serving adjust salt and pepper if needed.

 

Your breakfast is just about ready now and if you want you can cook up some over easy or scrambled eggs to go with it. You might even want to add some grated cheese on top of the hash. Serve with a side of avocado slices and salsa. This filling and healthy breakfast was made from scratch by you in less than twenty minutes and is better than just about any breakfast joint’s food. Give it a try and let me know how your version turned out in the comments section. If I get more than ten comments on this one I’ll give away a $50 Whole Foods gift card to a winner chosen at random. If you don’t have a Whole Foods nearby I’ll change it to a local grocery store gift card.

What’s a Parsnip?

I recently bought a copy of the White House Cookbook to replace the one I had back in the 1970’s and 80’s. This one seems the same except instead that Ida Saxon-McKinley is replaced by an inset photo of Edith Boling-Wilson. The recipes crack me up with the less-than-specific directions, but it still proves useful in searching out ideas for farm fresh foods. Back in the 1880’s when it was originally written I suspect all food was either fresh, dried or canned as freezers were not in common use until around 1913, and even then only a few owned such a luxury.

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While flipping carefully through the brown and easily cracked pages I found several parsnip recipes. Parsnips are not a vegetable most of us know well, or eat often. They are related to carrots and have the same shape, but are white. Unlike carrots parsnips are not eaten raw often. Parsnips have a wonderful flavor similar to a turnip but milder and sweeter. Parsnips cook fairly quick and are versatile. You can add them to soups, roasts, mash them, sauté them, or stew them like in The White House Cookbook. Here is what the recipe from over a hundred years ago looks like:

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Stewed Parsnips

After washing and scraping the parsnips slice them about half of an inch thick. Put them in a saucepan of just enough water to barely cook them; add a tablespoonful of butter, season with salt and pepper, the cover closely. Stew them until the water has cooked away, watching carefully and stirring often to prevent burning, until they are soft. When they are done they will be of a creamy light straw color and deliciously sweet, retaining all the goodness of the vegetable.

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Curious about this recipe I proceeded to sort of follow it finding that if I would have cooked it until most of the liquid had evaporated I would have had very overcooked parsnips. It’s tough to cook out that much water with a pot that is covered! I also opted out on scraping my lovely organic parsnips wanting the nutritious skin to be intact. I found that the pound of sliced parsnips took less than 15 minutes from cleaning to serving which is pretty quick. I started them in cool water to cover with a bit of salt, pepper, and half the butter with a pot tightly covered and within eight or nine minutes they were soft. I poured off the water, then added 1 teaspoon butter and one tablespoon of chopped fresh parsley for color. I was pleased with the result and think you will be too. If you want some more color try cooking with sliced carrots(equal in amount to parsnips) in the pot and cut the carrots smaller then the parsnips so they cook in about the same amount of time. Parsnips go very well with just about any chicken, or pork dish as a side.

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Give it a try and let me know what you think of parsnips, and this recipe. As always feel free to share and comment.

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Fresh Tarragon with Pasta

Summer Herbs

The leaves are turning color on the cherry trees across the street from my house and falling rapidly. It’s funny how the cherry trees are one of the first to bloom and stand out in the spring and now again in the fall they are vying for attention again ahead of the other trees. Dog and I walk under them daily and get an occasional decorative leaf or two falling on us while we walk. Soon there will be other trees and bushes joining the rush to fall season.

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For now I’m still happily maintaining my garden and picking lots of tomatoes and hot peppers even though fall approaches. Most of my tomato plants are done for the year, but there are a couple of unknown heirlooms producing well. That’s the beauty of planting many types of tomatoes, you get to pick some throughout the season.

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With this abundance of  great tasting tomatoes I’ve been coming up with new ways to eat them. I have them with breakfast some mornings, especially if I’m eating eggs, and I also slice them up just for a snack at all times of the day. I’ve made, and posted gazpacho soup, gobs of salsa for chips and dip, and canned a bunch of diced tomatoes.

 

I figure I have two or three more weeks of tomato harvesting before I have to count on the local farms for fresh tomatoes. My herbs however will produce into October and beyond. One year I had fresh herbs right through November! As a chef it’s awesome to have a great little herb garden out back. For most of my life I lived in cold climates and had to resort to grocery stores for almost all my fresh herb needs.

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With my tarragon plant starting to look just a bit old I decided to start using more fresh tarragon. I made a fresh tarragon salad dressing this week and for today’s post decided to share with you a tarragon pasta dish that takes less than 20 minutes start to finish. If you don’t like tarragon just substitute fresh basil for this side dish and enjoy just the same.

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Fresh Tarragon with Pasta

12 ounces pasta of your choice, I like fettucine for this dish

2 1/2 quarts of water

1 tablespoon salt

2 tablespoons oil

8 ounces sliced white mushrooms

1 bell pepper diced, green, yellow, or red

1/2 yellow onion sliced

1 clove garlic minced

1 heaping tablespoon fresh tarragon minced

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Start pasta water, and salt boiling on high heat to get a head start. Cook according to directions on package.

In a sauté pan on medium heat cook onions, peppers and garlic for three to five minutes stirring often.

Add sliced mushrooms and cook for another eight to ten minutes.

If pasta is done it is time to add  most of the tarragon to the mushroom mixture and cook for just one minute on medium heat stirring. Save a bit of tarragon for a garnish.

Arrange pasta on serving platter or bowl and top with mushroom mixture.

Sprinkle a bit of the leftover tarragon on top and garnish the sides with fresh tomato wedges.

Serves four as a side and two as a main dish.

 

Vintage Corn Recipe

When I was 19 years old my grand parents in St Louis gifted me a copy of the 1898 White House Cookbook written by the first lady Ida Saxon-McKinley. For those who don’t know about these treasures of Americana, the White House Cookbooks instructed housewives of the day in everything from home remedies, cleaning, etiquette, and of course cooking. This was ages before Julia Childs was on the scene to teach us American cooks  recipes from Europe and beyond.

bi-colored corn, aka Peaches and Cream Corn

bi-colored corn, aka Peaches and Cream Corn

As a rookie cook I was amused by the cooking instructions from a time when pretty much all cooking was done on wood stove/oven appliances. The electric stove wouldn’t be in significant production until 1908 and even then it was rarely found in a home. So if you were baking biscuits the recipe would say something like “ bake in a fast oven until desired brownness appears” or something like that. There was no heat measured in Fahrenheit like we see in modern cookbooks, or exact time it took to cook.

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I prepared very few of the recipes in this antique cookbook over the twenty plus years I had the White House Cookbook in my possession as they just didn’t fit what I was cooking in restaurants or home. On a few trips to Marble, Colorado we would stay at some cabins from the 1930‘s that had wood burning stoves and I loved baking in the oven using wood for fuel like in my antique cookbook. It was a bit tricky as I had very few reps in this type of cooking but it always turned out well. I would think back to the directions in the White House cookbook and roast a chicken with vegetables and then bake a cobbler for dessert.

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The cookbook mostly provided me with an interesting review of cooking history, and I read it often. One of the exceptional recipes was a fried corn dish that became a favorite vegetable of the day at a restaurant I worked at in Frisco. The cooks loved it because it was so easy to make. The management loved it because it was inexpensive, and everyone loved the taste. This tasty dish is accentuated by todays super sweet corn varieties whether you are using Silver Queen, or Peaches and Cream Corn this recipe lets the fresh summer corn taste shine brightly.

adding the half and half

adding the half and half

I also have my grand parents to thank for leaving me their entire collection of cast iron cookware that I use to this day. Some pieces are over a hundred years old and still quite functional. For todays post I think it’s appropriate to cook this dish in a pan from that era. I hope you give it a try with your favorite fresh or frozen corn to see how easy and delicious this antique recipe I’ve adapted from the 1898 White House Cookbook is.

IMG_63591898 Sautéed Corn

 

3 1/2 to 4 cups fresh corn cut off the cob, about 3 large ears

1 teaspoon olive oil

3 to 4 tablespoons half and half

pinch or two of ground white pepper

salt to taste

 

Heat sauté pan or cast iron skillet for two minutes on medium low heat.

Add oil and corn and cook for five minutes stirring every 30 seconds or so on medium heat.

Kick up the heat to medium high and add half and half and white pepper cooking for one to two more minutes.

Add salt to taste and serve.

Serves four

 

Greek Style Green Beans

Six Little Tomatoes

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This week I had a seven hour session of home canning where I made Kurt’s Killer Salsa(http://www.fastandfuriouscook.com/kurts-killer-salsa/), Red Habenero Salsa(http://www.fastandfuriouscook.com/some-like-it-hot/), and diced canned tomatoes. It was a lot of work, but well worth it come winter when I open a jar of home cooked goodness from the garden that the grocery store can’t compete with.

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When all the tomato blood had cleared it was apparent that six little tomatoes escaped in the confusion. I was contemplating their fate when I thought of a trip to Greece a few years back and how I loved the fava beans cooked with tomatoes we had several times on that trip.

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Being short on fava beans I opted for frozen green beans to pair with my six little toms and cooked them up while they were still in their prime.

cook the beans and the tomato mix at the same time

cook the beans and the tomato mix at the same time

If you are like me and through gardening or over indulging at your local farmer’s market has you experiencing no room in your fridge, or counter space you need lots of ideas for cooking veggies. Well, look no further for a tomato and green bean combo as I have a solution to your problem that takes less than 20 minutes to make, and is delicious too!

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This is also a great veggie dish for re-heating so even if you are cooking for just two in your home this will provide you with green beans for two or more meals.

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Greek Style Green Beans with Tomatoes

 

1 pound green beans, fresh or frozen

2-2 1/2 cups diced fresh tomatoes

1/3 cup minced onion

1 clove minced fresh garlic

2 teaspoons oregano

1 tablespoon olive oil

 

If using fresh green beans, wash and cut into three inch lengths. This will take longer, but will be delicious with fresh beans.

In a pot with water to cover bring  green beans to a boil then cook for two more minutes covered.

Just after starting the green beans sauté onions and garlic in olive oil on medium low heat in a 12 inch sauté pan for five minutes stirring often.

Add tomatoes, and oregano to the sauté pan and continue cooking on medium low heat for eight minutes. If green beans are not done yet turn off heat to the tomato mix.

When green beans are done, drain and add to the tomato mixture and cook on medium heat for 2-5 minutes until desired tenderness is reached.

Add salt and fresh ground pepper to taste and serve with a garnish of fresh oregano if you have it available.

Serves 4-6.

 

Note:

Fresh oregano can be used but don’t add it until the last minute of cooking. Mince the fresh oregano, and increase to four teaspoons.

Of Fireflies and Beans

It was like walking in a dream with fairies and magic all around me the first time I laid eyes on fireflies. I was about ten years old and we were visiting relatives in Missouri for a camping trip in the Ozark Mountains. Since I lived in Colorado I had only heard tales of such magical creatures so it was quite a treat to see and catch them. When I moved to Maryland in 2008 I didn’t know I’d be treated to the same spectacle each spring.

 

For several nights over the last week when I’m outside walking my dog Tucker we are on alert for the first fireflies. Last night around 10pm we finally spied the first of what will soon be many. They were high up in the trees and it took some patience to spot them. Last spring when Tucker was just a frisky four month old puppy he delighted in trying to catch the fireflies on our last-of-the-night walks. It was pretty funny until he finally caught one and I put an end to that game. I don’t know if eating fireflies is unhealthy for dogs, but I know it’s unhealthy for the fireflies! I can’t wait to see what he thinks of them this year now that he is all grown up and almost fifteen months old. Soon they will come down from up high in the trees and be flying about us on our night time walks.

 

It’s this sort of thing that instills an awareness of nature and the coming and going of seasons. So many kids these days are removed from this awareness of the natural world and how it is all intertwined. We could lay part of the blame on grocery stores that stock fresh cherries in the Fall and Winter, as well as asparagus. Just forty years ago these foods only came available to most of us “in season”. I applaud the little firefly for being a remnant of times gone by where most people were aware of what seasons meant to our culture especially as it pertains to our eating habits. The firefly does not show up in winter! How preposterous it would be if it did. The firefly can remind us of what the natural world is about, and the important cycles of plants, animals, and insects.

 

Almost as crazy as buying fresh cherries and asparagus in winter is eating half the crap sold in grocery stores these days. For a healthy food that is always in season  I share with you one of the most amazing foods that’s available year round in fresh, frozen or dried form. Yes beans of many types are good tasting and good for us. Beans can be found in just about every grocery store in North America in one form or another. Beans are high in fiber and protein and come in many shapes and sizes. They are great as a side dish or as a main dish and are very affordable. You can flavor them with so many herbs, and spices that the choices are almost endless.

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Thanks to Urban Accents gifting me a selection of five of their products I’ve been playing around in the kitchen and want to share this easy crock pot recipe with you. I have known for several years that commercial steak seasonings are usually good for bean cooking.  I had used Urban Accents Argentina Steak Rub seasoning on beans before but I have a new favorite. I tested their Chicago Steak and Chop Seasoning in a couple of bean recipes and share one with you that takes under five minutes to prepare before walking away from your crock pot for hours. This great tasting bean dish will go well with grilled chicken, pork or beef as well as stand on its own as an entree when served over rice with a dollop of hot sauce. So give it a try and see if you agree that this is one easy and tasty dish. And by all means give the Chicago Steak and Chop a try on steak if that floats your boat!

Red Beans with Chicago Steak and Chop Seasoning

 

1 and 1/2 cups red beans, see note

7 cups of water

1 cup chopped yellow or white onion

1 clove fresh garlic minced

1 tablespoon plus 1 teaspoon Urban Accents Chicago Steak and Chop seasoning

 

Crock pot  method:

Put all ingredients in at once and cook on low for 9-10 hours. You can also cook on high for about 7-8 hours. I like to load the crock pot at night before going to bed and have the beans ready to pack in a thermos for lunch.

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Stovetop method:

Bring water and onions to a boil.

Add beans, garlic, Chicago Steak and Chop seasoning and simmer covered on low heat until beans are tender(about 3-4 hours). Add more water if needed.

 

Note: I like Christmas Pole Lima beans for this dish but red beans are good too and easier to find.

Even though Urban Accents gifted me the package of five of their products my opinions are my own and not influenced by them or anyone else. I write about what taste good to me!

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