Sunday, February 25, 2007
Cook up some green beans
Fresh isn’t always best when it comes to vegetables, especially this time of year. Since frozen vegetables are picked and processed at the height of freshness, they often contain more color, flavor and nutrients than fresh. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. As an added bonus, frozen vegetables like green beans don’t need to be washed or cut, which reduces preparation at mealtime.
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Seasoned Beans and Tomatoes
1 medium onion, diced
2 tablespoons vegetable oil
2 cups frozen green beans, thawed
1 14.5-ounce can diced tomatoes, undrained
1 tablespoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon pepper
In a skillet over medium heat, sauté onion in oil until tender. Stir in green beans, tomatoes, sugar, salt, cloves, and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat until beans are tender. Serve with a slotted spoon. Makes 4 servings.
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Spicy Green Beans
2 teaspoons olive oil
1/2 onion, finely chopped
3 cloves garlic, finely chopped
3 links spicy pork sausage, sliced
1/2 cup water
1 16-ounce package frozen green beans
Seasoning salt to taste
Heat oil in a large saucepan over medium heat. Sauté onion and garlic until tender. Stir in sausage and cook until evenly brown. Pour in water and bring to a boil. Stir in green beans; reduce heat to medium-low, cover and simmer until tender, about 30 minutes. Check water level often and add more as needed to prevent scorching. Season with salt to taste. Makes 4 servings.
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Green Bean and Pea Salad
3 cups frozen French-style green beans, thawed
1 16-ounce package frozen peas, thawed
1 cup chopped celery
1/2 cup chopped green pepper
1/3 cup finely chopped onion
1/4 cup diced pimientos
3/4 cup granulated sugar
1/3 cup cider vinegar
2 tablespoons water
1/2 teaspoon salt
In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water, and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3 to 4 hours. Serve with a slotted spoon. Makes 8 servings.
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Pantry Pointers
A bag of frozen peas makes an excellent ice pack because it molds to your body. Wrap it in a towel to insulate the cold before using. The peas can be refrozen and used many times as long as they are labeled properly so that they are not mistakenly eaten.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com