Tuesday, May 19, 2009

Week of May 18, 2009

I'm late with this week's menu . . . a long weekend always blows me out of the water and messes up my entire weekly schedule!!

Sunday: Take Out
Monday: Barbecued steaks, potatoes
Tuesday: Grilled Chicken Breasts, fries
Wednesday: Spaghetti and Meatballs, salad
Thursday: Yellow String Beans and Tomatoes (below), Home-made burgers
Friday: Spicy, Sauteed Chickpeas, Beef and Cilantro
Saturday: Pork Carnitas

I found this recipe for yellow string beans in my weekly newsletter e-mail from Life Organic, the company that delivers our weekly box of fresh organic food. I'm excited to try it because I have no originality when it comes to cooking beans . . . I usually just boil them slightly and serve them with a little olive oil, salt and pepper. Kinda boring.

Yellow String Beans and Tomatoes

1 lb. yellow string beans, trimmed of blossom ends and cut in half horizontally
2 Tbsp. olive oil
2 fat cloves garlic, peeled and chopped finely
1/2 large onion, peeled and sliced thinly
1 (14.5 oz.) can of diced tomatoes
Splash of white wine
Splash of rice or cider vinegar
2 tsp. fresh thyme leaves, chopped
salt and pepper to taste

Bring a pot of lightly salted water to a vigorous boil. Add beans and cook 6-8 minutes, just until they are crisp-tender. Drain and plunge into cold water to stop beans from cooking.

Heat oil in large skillet. Add garlic and stir constantly for one minute. Add onion and cook another 4-5 minutes, or until onion is soft. Add tomatoes and white wine and cook until heated through. Add beans back to skillet, along with vinegar, thyme and salt and pepper. Heat through and serve warm or cold.

Serve over salad greens for 4 dinner servings or as a side salad to 6 people.

1 comment:

Heather said...

Hi neighbour! Oh yum. Saw your hubby on the bus this morning and he told me about this great blog. Just printed off the Spicy, Sauteed Chickpeas, Beef and Cilantro recipe :-)