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Tuesday, July 8, 2014

Some Yummy Basics......Fresh Green Beans!

Hello Glitterinas!

Let's head right to the kitchen.

I have a friend who has decided 
she wants to learn to cook this summer!

Sooooo, I'll be sharing some great starter recipes in
the next few posts in her honor!

Green beans are a good place to start.....so here we go!

You can buy fresh green beans at farmer's markets this time
of year.....or maybe you're growing
them in your garden or are lucky enough to have a
generous friend who'll share their harvest!

Place your fresh green beans in a colander and rinse 
well in cool water.



Trim the ends from each bean.



I place the trimmed beans in a bowl as I go.


My chickens will get the "trims"....
not much, though.


Cover the bowl of trimmed beans and 
refrigerate until you are ready to cook them.


When you are ready, head over to the stove.....
bring a skillet of water to a boil.....add a pinch of salt.....


Gently place the green beans into the boiling water.
Cook for 6-8 minutes, stirring once or twice.




Drain the cooked beans and return the skillet to the heat.

Add 3 tablespoons of butter to the skillet and as the butter
begins to melt return the drained beans to the skillet.


Add 1 tablespoon of chopped garlic and another
pat of butter to the beans as they cook.


If desired, add some fresh ground pepper......


....and a tablespoon of truffle flavored oil.



Now, the cooking time on this step is 
based on preference.

Some like their beans a little "more done", so let
the beans cook until they are soft.

Some like their beans crisp, so let 
the beans cook in the butter and spices
for about 8-9 minutes.

Remove the beans to a platter for serving.

Tonight, I'm serving the beans with
Rosemary Garlic Stuffed Cornsh Hens
on wild rice.




Pretty and yummy!

Fresh green beans add a delicious and colorful
side dish to a family meal or a dinner party!

Enjoy!

Glitterinas, I hope you'll give these green beans a try.....and
let me know how they taste!

 Please stop by Pink Glitter again soon!

Until next recipe,
Tammy



Thankful for:
all our big ol' trees that make
cool shade on these hot days

















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