Monday, August 16, 2010

clueless cooking, continued

There is no way I'm going to be able to come up consistently with alliterative post titles, so I guess I'll have to go with something boringly sequential. Any ideas?

So, we had a whole bunch of green beans and bell peppers. The bell peppers were left over from my sister-in-law Jenn's farewell party last week and were supposed to be grilled by Kent, but her forgot. It's a six pack of red, yellow and orange, so I knew I had to think of a way to use them. I ended up sauteeing them in olive oil and we had them on our burritos, so they were a little fajita-ized. REALLY good. Noodle even ate her whole burrito, and she doesn't care much for beans. I think the peppers took away some of the beaniness for her. I also cooked the green beans: pour olive oil into the pan (I used our large cast iron griddle) and add green beans, turn heat up to 5.5. Add onions and garlic if desired. Cook for 5-6 minutes, then add 1/2 cup of water, cover, and cook for 5-8 more minutes. The lid I thought would cover the pan didn't, so I had to use a large plate instead. Salt & pepper to taste. This is a great way to prepare fresh green beans--they don't get soggy or mushy like they would if you just steamed them.

1 comment:

Mary said...

We love fajitas at our house. I usually add leftover rice and a can of black beans to the peppers and onions and then dump a packet of fajita seasoning on it. Yum!

When I pan cook fresh green beans, I saute in butter and then cook until they start to blacken a little. The texture isn't great, but the flavor is.

Glad you're having fun discovering these methods.