Green Beans Recipes

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Chicken Chow Mein Noodles Recipe

Chicken Chow Mein Noodles

01.11.10 by Jackie

I prepare Chicken Chow Mein with king mushrooms, tofu, broccoli, sugar snap peas, green beans, carrots and red bell peppers. The dish couldn't be simpler to make, and is definitely a family favorite. It's a great alternative to pasta, and it's an excellent way to make use of leftovers. I often combine the leftover chicken from my poulet roti with whatever vegetables we have on hand.

Chow Mein is one of the few dishes I can cook where it's very easy to make both vegetarian and meat versions simultaneously. I just set aside a portion of the dish before I add chicken to the rest.


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Wild Rice and Orzo Salad with Maple Vinaigrette Recipe

This dish is really three recipes in one. I combined my wild rice, kidney bean salad and orzo pasta salad recipes together to make a light and healthy meal. The maple vinaigrette helps tie everything together.

I usually make orzo pasta salad for parties and picnics, but we've been having a heat wave here and we all felt like eating something cool. The addition of kidney beans for protein and wild rice for fiber makes the dish more of a complete meal. If you have some leftover roast chicken, you can dice or shred it and add it to the salad as well.


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Salad Nicoise  Recipe

Salad Nicoise

09.02.09 by Jackie

If you're ever fortunate enough to go to Paris, you are bound to walk by many sidewalk cafés, brasseries, bistros and the like. As ubiquitous are the chalkboards that guard the entrances to these eateries, calling out the specials of the day. On almost all of them, you will find salade niçoise.

This is not the tuna salad that one traditionally finds in America, slathered in mayonnaise and sweet pickles. Salade niçoise hails from the Côte d'Azur; region of France, and is named after the city of Nice. It is a combination of tomatoes, potatoes, green beans, eggs and canned tuna packed in oil. It is typically topped with anchovies and Dijon vinaigrette.   Like many French dishes, the name may evoke visions of elegance and glamour, but in reality the dish is the result of the vegetables and proteins available in that region of France. Put another way, it's really just a fancy way of describing a tossed salad from Nice.

I personally love this dish, because it is easy to make and perfectly captures the flavors of  the Mediterranean. It won't replace the traditional American-style tuna salad, but instead provide you with a healthier alternative.


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Simple Green Bean Salad with Toasted Sliced Almonds and Pomegranate Vinaigrette Recipe

Green bean salad is probably the simplest, healthiest dish you can make. I usually serve it as a first course or as a side dish accompanying a roasted chicken or any other white meat.

As with other easy dishes, the key is to use good, fresh ingredients. I got some crisp haricots verts fins from the local market. Haricots verts fins literally means thin string beans in French; they are much more tender than regular green beans.

For an added contrast of texture, I added some toasted, sliced almonds and some coarsely chopped sun dried tomatoes to bring a tart, acidic flavor. 

What I love about this dish is that you can mix and match green beans with anything, such as wax beans (called haricots beurres in French). Just select an ingredient that will create an appealing color contrast: nuts, capers, feta cheese or even anchovies all work well.


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Mir's Special: Green Beans and Tofu Stir Fry Recipe

This recipe is really about 4 main ingredients: green beans, tofu, basil and garlic. The dish is infused with the flavor of black bean and chili garlic sauce and soy sauce. Tofu is like a sponge so it really absorbs the flavor and color of the fermented black bean and chili. It's a simple hearty dish recipe that satisfy every palate in my home. Even the meat lovers like it!

The dish is named after my father-in-law, Mir. I call him Daddy. He went to a Chinese Restaurant for a dinner meeting once and they serve this as an appetizer, kinda like a chips and salsa in a Mexican restaurant. It was much saltier and spicier than the recipe I've provided below. Anyways, he liked it so much he asked the waiter to bring him a whole plateful so he could have it for dinner. And thus Mir's Special was born.

 


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