Tag Archive: string beans


Ingredients:

8 chicken cutlets (thinly sliced)

1/2 lb. string beans (ends trimmed and rinsed)

1 cup sundried tomatoes in olive oil (chopped)

1 (8 0z.) can of artichoke hearts (chopped)

1/3 cup olive oil plus 1 tbsp.

3 cloves of garlic (chopped)

sea salt and black pepper

Directions:

  1. In a large pot, boil string beans in boiling water for 12 minutes. Drain well.
  2. In a large skillet, put olive oil. Add garlic. Brown for a minute and then add string beans, artichoke hearts and sundered tomatoes. Stir well. Sprinkle with sea salt and black pepper. Cook for about 5 minutes (keep stirring) and remove from heat. Keep covered in a bowl.
  3. Use same skillet. Add a tablespoon of olive oil. Add cutlets. Sprinkle with a little sea salt and black pepper. Cook on both sides.
  4. When all cutlets are cooked add string bean mixture back to the skillet. Make sure all is heated well. Serve hot.

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Ingredients:

2 tbs. extra-virgin olive oil (plus 2 tbs)

3 lbs. chicken breasts (boneless and skinless) cut into 1/2 inch bite size pieces

1 large onion ( chopped )

1 cup chicken stock

2  cups apricot all fruit spread or apricot preserves

1 1/4 lb. string beans (ends trimmed)

3 cloves of garlic (chopped)

sea salt

black pepper

Directions:

1. In a pot of water, boil string beans for 8 minutes and drain well. Set to the side.

2. In a large skillet add olive oil. Heat up and add chicken.

3. Season with salt and pepper.

4.  Brown the chicken for 5 minutes and then add onions. Cook 5 minutes more. Add a drop more of olive oil if needed.

5.  Add chicken stock. When stock comes to a bubble, add preserves and stir to combine.

6. Cover pan. Reduce heat and simmer for 10 minutes.

7. In another skillet, put 2 tbs. olive. Brown garlic and add string beans. Sprinkle with a little sea salt and black pepper.

8. Put string beans on a plate and put apricot chicken on top. (See photo)

Serve hot. Serves 4 people.

Shredded Ginger Pork With Mixed Vegetables

Ingredients:
10 pork cutlets (cut in strips)
1 medium red onion (sliced)
2 cloves garlic (chopped)
2 cups fresh snap peas
1 cup carrots (shredded, small pieces)
1 cup mushrooms (rinsed and dried) * cut in half if large
1 cup string beans (rinsed and cut in half)
2 tbs. fresh ginger (shredded)
5 tbs. sesame oil plus extra
3 tbs. soy sauce (low sodium)
1 tbs. fresh basil (chopped)
Directions:
1. Using 2 tbs. of sesame oil, cook pork strips (about 5 minutes) in a large skillet. Remove and put to the side.
2. In same skillet put 3 tbs. of sesame oil. Heat up for a minute and add garlic, red onions, carrots, mushrooms, string beans and snow peas. Stir frequently. Add 2 tbs. of soy sauce and stir. (If you need a little more sesame oil, add a little.)
3. When vegetables are tender, add cooked pork, basil and ginger. Drizzle a drop of sesame oil and 1 tbs. of soy sauce. Cook on a high heat for 3 minutes and continue to stir.
Serve hot.

Beef Stew

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Ingredients:

1 (3 lb.) chuck roast (trimmed and cut into 1 1/2 inch cubes) should be lean meat

1 large onion (peeled and sliced thin)

1/2 lb. string beans (ends trimmed)

6 carrots (peeled and cut into 1/4 inch circles)

1 can of peas (drained)

1 cup dry red wine (optional)

2 tbs. tomato paste

4 cups beef broth

1/2 cup all purpose flour

4 tbs. olive oil plus 3 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

Directions:

1. Put flour in a bowl. Put beef cubes in flour and tap off the excess flour.

2. In a large skillet, put 3 tbs. olive oil. Brown beef on all sides for about 7-8 minutes and remove. Beef should be just about cooked. Cover and keep warm.

3. In a pot of boiling water, boil string beans and carrots for 5 minutes and then drain well.

4. In a large pot, add 4 tbs. olive oil. Brown onion. Add string beans, carrots and peas. Stir quickly. Add beef and sprinkle with sea salt and pepper.

5. Add tomato paste and stir well.

6. Add beef stock and red wine. 

7. Bring to a boil. Once it is boiling, reduce to a medium simmer and cover pot.

8. Let cook for 30 minutes. Stir occasionally.

9. For the final 30 minutes, leave cover off, put on a low simmer and stir occasionally.

10 Vegetables and beef should be tender before serving.

Serve hot. 

 

Fried String Beans

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Ingredients:

2 lbs. fresh string beans (ends trimmed)

2 cups bread crumbs

1 cup grated parmesan cheese

4 eggs (beaten)

vegetable oil

Directions:

1. Boil string beans for 5 minutes in boiling water.  Drain well.

2. Dip string beans in egg and then in bread crumbs and grated cheese. Cover completely.

3. In a deep frying pan put vegetable oil. Fill up pan half way.

4. Heat oil. When it starts to bubble on the sides, add string beans. You can fry them in batches. (Probably 4 batches.)

5. Cook for about 3-5 minutes until they are golden brown. Remove with a strainer and drain on paper towels.

Serve warm

Dipping Sauce Recommendation:

1 cup of Ranch dressing

1 tsp. fresh wasabi (2 tsp. if you like it more spicy)

Mix together in a bowl. Keep cold until serving. (You can use any favorite dipping sauce.)

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