Posts in "Green Beans"
Garlic Caper Green Beans
So my brother Albert, much like many others out there right now, is on a serious job hunt.

In order to update his resume and social media pages, it was decided that we should get him a new profile picture.

And of course, the only way to do that is to have a serious photo shoot all around the house to select the right one. In only took us thirty-eight tries.

I would love to show you the winners and the losers, but Albert is a little blog “sensitive.” Although they are available if you want to shoot me an email.

This recipe has nothing to do with Albert’s photo shoot but it was damn good.

You will need…

1 ½ pound green beans


4 garlic cloves


2 tablespoons capers


1 lemon, zest and juice
1 tablespoon olive oil
Salt and pepper to taste

Start by bringing a large pot of water to boil.

When the water is boiling, add in the green beans and cook for about 6 minutes. Just so they beans are slightly tender.


Drain the beans and move them into cold water.


While the beans are cooking, combine the lemon zest, garlic and capers in a food processor. 


Blend until it the combo makes a paste.


Heat the olive oil over medium high. When the garlic is hot, add in the garlic and caper paste and cook for about 2 minutes.


Add in the juice of the lemon and simmer the liquid.


After the liquid has simmered for about 1 minute, add in the beans and toss well. Cook until the beans are hot.


Season with salt and pepper serve.


Love and Beer Floats
Angela

Garlic Caper Green Beans
1 ½ pound green beans
4 garlic cloves
2 tablespoons capers
1 lemon, zest and juice
1 tablespoon olive oil
Salt and pepper to taste

Start by bringing a large pot of water to boil.
When the water is boiling, add in the green beans and cook for about 6 minutes. Just so they beans are slightly tender.
Drain the beans and move them into cold water.
While the beans are cooking, combine the lemon zest, garlic and capers in a food processor. Blend until it the combo makes a paste.
Heat the olive oil over medium high. When the garlic is hot, add in the garlic and caper paste and cook for about 2 minutes.
Add in the juice of the lemon and simmer the liquid.
After the liquid has simmered for about 1 minute, add in the beans and toss well.
Season with salt and pepper serve. 
Balsamic Roasted Green Beans and Mushrooms
Well, let’s log another three day weekend in the books.

And for those of you who did not have a three day weekend…

HAHAHAHAHAHAHAHAHAHAHA. SUCKS FOR YOU!

Sorry. I’m done.

I had an awesomely fun weekend. In fact, I’m pretty sure that I had TOO much fun.

TOO much fun is what happens when at kickball, your overly social self and your overly social boyfriend meet an also overly social liquor sales rep.

This results in hours of not so sober kickball followed by even more hours of REALLY not so sober bar hopping.

Which in turn, results in resting your sore muscles and aching head for the next two days.

And who the hell gets sore from playing kickball? By the way, did I mention I have dropped softball for kickball? Way less risk of taking a ball to the face and way higher chance of drinking beer while playing in the outfield.

But I digress.

I left you without a tasty morsel for three days. What a jerk.

I’m sorry.

Here is a yummy side dish for you and your patience. And if you made it to the end of my ramblings today, you are very patient.

You will need…

8 ounces mushrooms sliced into ½ inch slices (I love these baby bellas they have at most stores)


1 lb fresh green beans, ends cut off and snapped in half


1 ½ tablespoon olive oil
1 tablespoon balsamic vinegar


2 tablespoons parmesan cheese


Salt and pepper to taste

Start by preheating the oven to 450 degrees F.

If you want to save yourself some mess, line your baking sheet with aluminum foil.

In a bag, combine your mushrooms and trimmed green beans (should be bite sized).

In a small bowl, combine the balsamic vinegar and oil well.


Pour the mixture into the bag over the beans and mushrooms. Close the bag and shake well so that everything is coated.


Dump the mix onto the baking sheet and spread it out so they are all in one layer.


Roast for 20-30 minutes. Keep an eye on them after 20 minutes. I personally like my beans a little crunchy so I only cooked mine for 20 minutes, but if you like yours a little more soft, cook them the full 30.


Remove the veggies and season with salt and pepper.

Put them in a serving bowl, sprinkle with parmesan and serve.


Love and Beer Floats
Angela

Balsamic Roasted Green Beans and Mushrooms
8 ounces mushrooms sliced into ½ inch slices (I love these baby Portobellos they have at most stores)
1 lb fresh green beans, ends cut off and snapped in half
1 ½ tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons parmesan cheese
Salt and pepper to taste

Start by preheating the oven to 450 degrees F.
If you want to save yourself some mess, line your baking sheet with aluminum foil.
In a bag, combine your mushrooms and trimmed green beans (should be bite sized).
In a small bowl, combine the balsamic vinegar and oil well.
Pour the mixture into the bag over the beans and mushrooms. Close the bag and shake well so that everything is coated.
Dump the mix onto the baking sheet and spread it out so they are all in one layer.
Roast for 20-30 minutes. Keep an eye on them after 20 minutes. I personally like my beans a little crunchy so I only cooked mine for 20 minutes, but if you like yours a little more soft, cook them the full 30.
Remove the veggies and season with salt and pepper.
Put them in a serving bowl, sprinkle with parmesan and serve.