Have you noticed a lemon trend among my cooking creations? It’s mainly because our lemon tree is so full of them. They look like yellow lanterns. I love our lemons; they are fresh, very flavorful, and best of all, just outside my backdoor.
The other night I wanted a quick dinner, so we heated up some Trader Joe’s Diner-style Mac-n-Cheese. Couldn’t just eat that though, too guilt-inducing, so I added a little green in the form of green beans. in the time it took to heat the frozen dinner in the oven, we had our vegetable side dish. Cooking with green beans, more than any other vegetable requires instincts. They take longer than most vegetables to cook and can instantly turn too mushy if overcooked. You want the balance of crisp but cooked. Here’s a secret…just keep tasting them until it’s your desired done-ness. 🙂
Here’s what you need,
From the top:
A cleverly placed wedding photo mug…I couldn’t refuse
5 cloves of garlic, minced (no vampires here)
1 shallot minced (or 1/2 an onion)
Zest and Juice of one lemon
1 pound fresh green beans, trimmed and washed
Bring a pot of water to just under boiling.
Put the green beans in and blanch for 4 minutes or so, until they become a bright, beautiful green color. There’s no way around it, blanching is instinct, so go with your gut’s ability to discern beautiful colors, in this case Spring green.
Lift the beans out with a slotted spoon and place in an ice bath to stop the cooking process. Kris was washing a bunch of our lemons while I did this, and it made for quite a beautiful color contrast.
Add about 1 teaspoon EACH of dried thyme and sage. If you like it a pinch of cayenne pepper. Also add the lemon juice. Cook together for a minute, then add in the green beans and saute until tender but not mushy. After 5 minutes taste. Keep tasting a bean every minute until they are the tenderness you and your loved ones prefer. My guess, you’ll cook ‘um for 7-10 minutes.
Sorry, I forgot the finished picture, we were too hungry.
Paz y amor!