Haricots Frites... and Herbed Green Beans

Haricots Frites... and Herbed Green Beans

I originally got the inspiration for these beans from Rachael Ray, and then really just wound up doing my own thing and making them my own way- totally different from the original recipe.

Here’s the original (from Rachael Ray Get Real page 41)

 Haricot Frites (A fancy term for Green Beans)

Thin Green Beans
A Light Oil (Like Sesame, Peanut, Walnut)
Sesame Seeds

Blanche the beans, or steam them.  (Blanche means to cook them, then quickly cool them…or something to that effect)
Pat the beans dry on a paper towel.
Heat the pan, add some oil (“A couple times around the pan”, as RR would say)  Add the beans until they are charred and hot (3-4 Minutes) Sprinkle in some sesame seeds and stir around for another 30 seconds or so.  Add some Sea Salt and Pepper.


Now, how I make these green beans is hardly any way close to how Rachael Ray said to make them… Pretty much it’s just the act of sautéing them that I still do.

Here’s what I do:
Blanche the beans (I will use any kind of green beans I have- fresh or frozen is best)
Drain and pat dry.
Add Olive Oil to the pan, and some minced garlic (I just use the canned kind)
Add the beans, cook a bit, then add Basil (dry or fresh- I usually just use dry), and Sea Salt and Pepper.

These don’t take long to make, and can make a great addition to any meal.



Comments

Post a Comment

Popular posts from this blog

Broccoli Ginger Slaw

Image
Broccoli Ginger Slaw This recipe was originally called a “Detox Salad”   but that name sounds a little scary!   So, I decided to rename it!   Its good for pitch ins, was not too hard to make, and not too expensive… not to mention it’s full of good-for-you things!      2 cups broccoli (This was like a small head of broccoli)      2 cups cauliflower (small head) 1 cup red cabbage, chopped or shredded (I bought a small bad of pre-chopped red cabbage- much more cost and time efficient than buying and entire head for just a small bit) 1 cup carrots, shredded or chopped.   (2-3 carrots) 1-1/2 cups fresh parsley (A couple of handfuls)   2 celery stalks   ½ cup almonds (or a couple of handfuls)   1/2 cup sunflower seeds (a couple of handfuls)   1/3 cup organic raisins (a few small boxes)   3 Tbsp olive oil   ½ cup lemon juice (juice of a whole lemon.   A little lemon grate in it is good too.   1 tablespoon fresh ginger, peeled and grated   2 t
Read more

Bi-Coastal Salsa

Image
Bi-coastal Salsa Chop up these ingredients and put in a big bowl: 3 cloves garlic 3 green onions 1 small or ½ large red onion 1 small or 1 large Vidalia or sweet onion (1/2 jalepeno) 3-5 Tomatoes 1 green bell pepper 1 red bell pepper 1 orange bell pepper 1 yellow bell pepper (purple bell peppers are nice too, if available) ½ bunch chopped cilantro Mix together: 1-2 tbs red wine vinegar ¼ C lime juice (juice of 1 large  lime or two small ones) Grated lime peel Pepper ¼ tbs ground cumin 1 tsp oregano 1 tsp olive oil (or other salad oil of your choice) I adapted this recipe from two different salsa recipes.   One was from an LA Weigh Loss cook book, and another was from the South Beach cookbook… so, I named this “Bi-Coastal Salsa”! There is no cooking involved here, but the cutting can be tedious if it’s not your favorite thing to do. I like the peppers and onions to be chopped quite fine.   Putting them through a processor is an option, but
Read more

Pan Grilled Chicken

Image
For some people who might be beginning cooks-or for those who have never really taken the time to cook anything that doesn’t come from a box and with instructions, I will be glad to show you some simple and yummy basics- stuff that you won’t even need to have a recipe for. Some people are afraid of cooking meat-   I know I was at first.   I started off only cooking ground beef!   Here is something easy and fairly quick that you can do with chicken. I buy chicken breasts.   That way, I don’t have to mess with bones etc.   It is also the healthier part of the meat.   You can get them in big bags, frozen, or in smaller packages in the meat section not frozen.   If you have frozen ones, you should thaw them out a bit.   These days, you can do it in a microwave!   Check your settings. After you thaw them, if they are thick, cut them in half.   You can leave them partially connected, and just flay them out.   I don’t know what the correct term for that is, but that’s what
Read more