Green Beans in Garlic Black Bean Sauce

These are not just any green beans, these are Italian snap beans. They are large flat beans that I brought home from Ed Lester Farms. I snapped the stems off and blanched them, at that point they really made a great snack. I would love to try them in a veggie dip next time. This week I used them in an Oriental style stir-fry. I have had a similar green bean dish on a Chinese buffet. So I wanted to try to make something similar. I was so thrilled with the way this recipe turned out. I absolutely love the savory sausage with the green beans. Dear sister loved it too. I will definitely try it again with other varieties of green beans too. I really enjoyed the flavor of the black bean sauce. It was salty and savory too. But be careful with this ingredient, it can be really salty if you use to much. I can't wait to try it in other recipes. I just may have to go back to the farm again this week to get more beans.

Green Beans in Garlic Black Bean Sauce

Serves 2

Ingredients

1-1/2 lbs. Italian green beans, stems removed

1 tsp. canola oil

1 tsp. sesame oil

5 oz. reduced fat breakfast sausage

1 large clove garlic, minced

1/2" piece of ginger finely minced

3 green onions, sliced white parts separated from green parts

1 tablespoon black bean sauce

1 tsp. garlic chili paste

1 tsp. low sodium soy sauce

Directions

Bring a large pot of water to boil. Add green beans and blanch for 2 minutes. Remove and place in ice water to stop cooking. Drain and set aside.

Place a wok over medium high heat, add the canola and sesame oil. Add the sausage, stir-fry breaking up the sausage until it is fully cooked. Add the garlic, ginger and the white part of the green onions. Stir-fry until fragrant, and then add the green beans.  Stir-fry a minute longer, then add the black bean sauce, garlic chili paste and soy sauce. Continue to stir-fry until well combined and beans are warm. Serve garnished with the sliced green onion tops.

Linking to:
Ms. enPlace: See You in the Gumbo
Jam Hands: Recipe Sharing Monday
Stone Cottage Adventures: Tuesdays with a Twist
Lori's Culinary Creations: Tickle My Tastebuds Tuesday
Family Home and Life: Wow Us Wednesday

Three Bean Salad

Here is the first of many posts to come on what I have cooked with the fresh veggies from Ed Lester Farms. The first thing I did was roast the bunch of beets we brought home. Then I washed and put away all the veggies. I removed the greens from the beets and turnips; then chopped, blanched and froze them for a future Gumbo Vert. The snap beans were up next.

I bought a large handful maybe a large grab would be a better description of each snap bean they had to offer. They had green, yellow or wax, and blue lake snap beans. The blue lake were almost purple. I thought they would make a beautiful three bean salad. But guess what those blue beans turn green when you cook them! I did not know that. I guess I learned something new this week. They did however make a delicious salad. I have been making this recipe for years with can beans. It is one of Dad's favorite salads. I made this one sans (without) salt. I did not miss it at all. It was so good! I loved the fresh beans too. I blanched them before pouring the hot dressing over them so they had a great texture. Just a little softer than tender crisp. I will definitely make this salad from fresh snap beans again.

Oh! I almost forgot, dear sister bought some creole onions. I had never heard of such a thing. They look like little red onions maybe 2" or 2-1/2" in diameter. They were the perfect size for this salad. I normally use half of a red onion. Creole onions taste spicy not sweet. They wilted in the hot dressing and were just delicious. I really could not tell a difference between the creole onion and red onion. However I really loved there small size.

Three Bean Salad

Makes 12 to 14 servings 

Ingredients

1-1/2 to 2 lbs. fresh green, yellow and blue lake snap beans, trimmed
1 cup apple cider
1 creole onion, sliced in half moons (or half a red onion)
3/4 cup sugar (or Splenda)
1/2 cup canola oil
2 garlic gloves, minced
1/2 teaspoon salt, or to taste (omit for low sodium diet)
1/2 tsp. Cajun seasoning (click here for a no-salt recipe)
Freshly ground black pepper
2 Tbsp. flat-leaf parsley, minced

Directions

Bring a large pot of water to boil. Add green beans and blanch for 5 minutes. Remove and place in ice water to stop cooking. Drain and set aside.

In a large bowl, combine the beans and the onion. In a small saucepan, stir the sugar (or Splenda), vinegar, oil, garlic and salt together and then bring to a simmer. Pour the hot liquid over the beans. Season with salt (if using), pepper and parsley. Marinate the beans at room temperature for 1 hour, tossing several times. Refrigerate. Serve cold or at room temp. This keeps well in refrigerator.

Notes: This recipe is also great using canned beans. Try using one can each green beans, wax beans, kidney beans and/or garbanzo beans. I use 15 oz. cans drained.

Linking to:
The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Lori's Culinary Creations: Tickle My Tastebuds Tuesday
Family Home and Life: Wow Us Wednesday

Ed Lester Farms

Saturday Mom, dear sister and I went to Ed Lester Farms in Coushatta, LA. Last year I discovered them on the very last day they were open for the summer. So this year I have been patiently waiting and watching their website for when their crops come in and they open. It was dear sister's first visit. She was so impressed. It is hard not to be. Everyone is so nice and helpful. It is such a beautiful setting under a huge old oak tree. Sister loved the music they play as you shop. They have benches and rockers to sit in if you need to rest. They really do everything they can to make your shopping with them comfortable. We bought more than we could handle, I think. Three kinds of green beans, pinto beans, leeks, new potatoes, turnips, beets, cabbage, creole onions, peaches, and cucumbers. Have a look at some of the photos I took with dear sister's phone and check back later for what I did with all the great produce.

See these posts for more about Ed Lester Farms 

and recipes to use all those beautiful veggies.

First Trip to Ed Lester Farms and Green Tomato Gazpacho

Grilled Caponata Salad

No Salt Seasonings

This post was going to be called chicken helper. I was going to fill a pill organizer with a spice blend for everyday of the week. That way this gift could transform ordinary chicken into something different everyday. But recently one of my family members was put on a no-salt diet. Truth be known several of my family members should be eating a low sodium diet. So this gift idea became a no salt sampler for a loved one. Once we identify the spice blends they like, we can make a big batch. (I will be sure to share the results real soon.) All these spices blends are tried and true blends that I use all the time. I just omitted the salt for this gift. If you want the original recipes go to the Spice page for a link to the previous posts. 

This was a fun gift to make. Each compartment of the pill organizer holds about a tablespoon of spices. It would be a great way to introduce someone to the world of spices and seasonings. You don't even have to make your spice blends. You could just share your favorite store bought blends with someone you care about.

No Salt Seasonings

Combine ingredients for each spice blend 

and place in one compartment of the pill organizer.

Italian Herb

3/4 tsp. dried rosemary

3/8 tsp. dried oregano

3/16 tsp. ground sage

3/8 tsp. dried minced garlic

3/8 tsp. black pepper

1/16 tsp. red pepper flakes

Sazón

3/4 tsp. ground coriander

3/4 tsp. ground cumin

3/4 tsp. paprika

3/4 tsp. garlic powder

Greek

1/2 tsp. dried oregano

3/8 tsp. onion powder

3/8 tsp. garlic powder   

1/4 tsp. cornstarch

1/4 tsp. black pepper

1/4 tsp. beef bouillon powder

1/4 tsp. dried parsley

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg

Sweet and Spicy (BBQ)

2 tsp. brown sugar

1 tsp. chili powder

1/3 tsp. ground cumin

1/6 tsp. black pepper

Ragin Cajun

1 tsp. paprika

2/3 tsp. black pepper

1/4 tsp. cayenne

1/4 tsp. dried thyme

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. file powder

1/8 tsp. ground white pepper

1/16 tsp. ground bay leaf

Curry

Click here for the Curry recipe. This recipe is made from 

whole spices and difficult to make a tablespoon at a time. 

I suggest making the entire recipe.

Jerk

3/4 tsp. light brown sugar

3/8 tsp. granulated garlic

1/4 tsp. ground allspice

1/4 tsp. black pepper

1/8 tsp. onion powder

1/8 tsp. ground nutmeg

1/8 tsp. ground cinnamon

1/8 tsp. red pepper flakes

1/8 tsp. dry mustard

Linking to:
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
My Pinterventures: Tasty Tuesdays
Far From Normal: Wake Up Wednesday
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop

Breakfast Rellenos Tacos

Chili Rellenos Tacos are not just for dinner any more! This morning I was doing a little experimenting with leftover grilled poblano peppers. It turned out so good I stopped munching and went to get the camera. See the bite missing from the taco screen left? These photos come to you mid-munch. The cheesy eggs in the smoky poblano is amazing! I love the fresh tomato, green onion and cilantro garnish too. You almost don't need the sour cream if the eggs are cooked moist but I love the tang and cooling effect it has on the pepper. This is a recipe I will keep experimenting with. I think there are so many more additions that would be good too. Bacon? Sausage? Re-fried beans? A squeeze of lime? The possibilities are endless. I think next time a see nice poblanos I will buy enough to cover the grill. You know grill a bunch! Create a stockpile of grilled poblanos for future tacos. I think that is a great idea, how about you? Chili Rellenos Tacos for breakfast, lunch and dinner. Chili Rellenos Tacos for all!

Breakfast Chili Rellenos Tacos

Serves 1

Ingredients

2 small flour tortillas
1 poblano pepper

1 tsp butter
2 eggs
a stem or 2 of cilantro, chopped
a dash or 2 of Choula hot sauce
sprinkle of black pepper

1 slice 2% sharp american cheese, chopped
1 slice tomato, halved
2 tsp. light sour cream
1 green onion top, sliced

Directions

To grill the poblano: Pre-heat grill to medium-high heat for 10 minutes. Place poblano on the grill. Grill for five minutes on each side on medium high heat. Remove poblano and cover with plastic wrap. When poblano is cool enough to touch, peel off the skin of the poblano. Cut poblano in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper. 

To prepare eggs: In a small bowl whisk eggs with hot sauce, some cilantro and black pepper. Heat pan over medium heat, add butter. When butter has melted add egg mixture and cheese. Cook stirring and folding until softly set, remove from heat.

To assemble the taco: Place tortillas on a plate, place a poblano half on each tortilla. Warm in the microwave 30 seconds on high. Fill each poblano with 1/2 of the scrambled eggs, top with half a tomato slice, 1 tsp. of sour cream, green onions and more cilantro. Fold tortilla around poblano and serve.

Are you reading this too late for Breakfast? 

Try these other recipes for Chili Rellenos Tacos:

Click here for the original Chili Rellenos Tacos (beef and chicken) recipe.

Click here for the Shrimp Chili Rellenos Tacos recipe.

Click here for the Mushroom Chili Rellenos Tacos recipe.

Linking to:

Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
My Pinterventures: Tasty Tuesdays
Far From Normal: Wake Up Wednesday
Buns In My Oven: What's Cookin' Wednesday

Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Lazy Gastronome: Taco Tuesday

Recipe Review: Cauliflower Tabouli

Last night I made dinner and brought it to Mom and Dad's. Dear sister met me there and we all sat down to a dinner of Roasted Chicken in a Bundt Pan, Yellow Rice and this Cauliflower Tabouli. It was amazing! I am so excited to find this recipe. It was in the latest Food Network Magazine. It made a ton of Tabouli. I know it serves at least 6 to 8, maybe more. I love that it is all veggies. I could snack on it all day long. I plan to reduce the olive oil a little bit next time, just to reduce the fat a little. Or I might add a cucumber too. I bet it would be a great addition. I think I just have to keep this in the frig all summer long. So delicious, fresh and good for you!

Cauliflower Tabouli

Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with 3 diced plum tomatoes, 2 bunches chopped parsley, 2 cups shredded romaine lettuce, 4 chopped scallions, 1/4 cup lemon juice, 1/2 cup olive oil and 1/4 cup chopped mint in a large bowl. Season with salt and pepper (I used my Spiced Salt Grinder).

Yogurt Pie

Recently I made a Banana Split Yogurt Pie for Mother's Day. It was an embellishment of a family recipe we have been making for years. I don't know where the recipe came from, but I do know we made it a lot. It was another recipe I remember making to help Mom out. I asked dear sister which flavors she remembered making most often. We both agreed orange, cherry and peach seemed to be most popular. Today Mom makes lemon frequently and sometimes lime. She uses a jar of lemon curd instead of the fruit. It is so creamy very similar to a lemon ice box pie. The possible combinations are endless. Especially with all the yogurt flavors out there. So I wrote the recipe pretty generic and have included some possible combinations.

Growing up we used full fat yogurt and whipped topping. Today I use light ingredients. The only difference I have noticed it that is freezes a little harder. So take it out of the freezer a little ahead of serving. If you forget, no worries serve it with a fork rather than a spoon it helps cut through the frozen pie. In my experience Greek yogurt works too. So go nuts! Be sure to come back and share your flavor creations.

Tried and True Flavor Combinations

Black Cherry Yogurt + Fresh Bing Cherries

Peach Yogurt + can or fresh Peaches

Lemon Chiffon Yogurt + Lemon Curd

Key Lime Pie Yogurt + Lime Curd

Blueberry Yogurt + Fresh Blueberries

Vanilla Yogurt + Bananas, Strawberries, Pineapple and Hot Fudge

Below are photos I took of Orange Creme Yogurt + Mandarin Oranges.
It is light, cool and creamy. A delicious dessert for summer.

Yogurt Pie
Serves 6

Ingredients

2 cartons of yogurt

1 cup fresh or can fruit

8 oz. light whipped topping, thawed

1 prepared graham cracker pie crust

Directions

Place yogurt in a mixing bowl, fold fruit into yogurt. Add an equal amount of whipped topping (about 1-1/2 cups or half of the carton) gently fold whipped topping into yogurt and fruit mixture. Pour into pie crust and spread evenly. Place pie in the freezer and freeze solid. When frozen, spread the top with the remaining whipped topping, and garnish with additional fruit.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
My Pinterventures: Tasty Tuesdays
Far From Normal: Wake Up Wednesday
Buns In My Oven: What's Cookin' Wednesday
Carole's Chatter: Food on Friday: Oranges, Mandarins & Grapefruit

Love Bake Good Cakes: The Ultimate List of Ice Cream, Frozen Yogurt and Milkshakes