Tag: green bean

Sauteed Green Beans and Tomatoes

A delicious vegetable side dish that is as simple as it is healthy. Combine tomatoes with green beans and some other good stuff and you have a health green bean dish that will kick that green bean casserol with the canned soup perminately off the table.

The lowly green beans are grossly misunderstood and underestimated. Probably because it is usually cooked into mush. When cooked properly, it is juice and tender.

Inspired by a Trisha Yearwood recipe on her show and foodnetwork.com. I simplified a little but not much. But it is a really versatile idea and you could use this with lots of different veggies, just adjust some cooking times.

Rating:

A nice side dish.

Notes: the following day, I sauteed some chicken cut into small cubes to add to this and it make a great complete meal and would be excellent on some rice.

Start by prepping veggies. Clean 1 pound of fresh green beans and cut into 1 inch pieces. Dice one red pepper. Mince or crush 2 cloves of garlic. Grate one medium carrots. Dice one medium onion.

Heat 2 t oil over medium high heat. When hot add onion, garlic and red pepper. Cook until tender and onion clearing some. About 7 minutes.

Add 1 – 15 oz can diced tomatoes (you could use 2-3 diced fresh tomatoes if you have them), one can of RoTel, 1 t dry basil and 1/3 cup ketchup. Decrease heat to medium and simmer for 10 minutes.

Add the beans, 1/2 t salt and 1/4 t pepper.

Continue to simmer until beans are tender. About 30 minutes more.

Sauteed Green Beans and Tomatoes
by DrDan at 101 Cooking for Two July-30-2013

A delicious vegetable side dish that is as simple as it is healthy. Combine tomatoes with green beans and some other good stuff and you have a health green bean dish that will kick that green bean casserol with the canned soup perminately off the table.
Ingredients
  • 1 pound green beans
  • 1 medium onion
  • 1 medium carrots grated
  • 1 red pepper diced 1/2 inch
  • 2 garlic cloves
  • 1 – 15 oz can dice tomatoes (or 2-3 fresh)
  • 1 – 10.5 oz RoTel
  • 1/3 cup ketchup
  • 1/2 t salt
  • 1/4 t pepper
  • 1 t dry basil
Instructions
1) Start by prepping veggies. Clean 1 pound of fresh green beans and cut into 1 inch pieces. Dice one red pepper. Mince or crush 2 cloves of garlic. Grate one medium carrots. Dice one medium onion.2) Heat 2 t oil over medium high heat. When hot add onion, garlic and red pepper. Cook until tender and onion clearing some. About 7 minutes.3) Add 1 – 15 oz can diced tomatoes (you could use 2-3 diced fresh tomatoes if you have them), one can of RoTel, 1 t dry basil and 1/3 cup ketchup. Decrease heat to medium and simmer for 10 minutes. 4) Add the beans, 1/2 t salt and 1/4 t pepper. 5) Continue to simmer until beans are tender. About 30 minutes more.
Details

Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Yield: 8 serving

Updated

July 30 2013

Dan Mikesell

Hummus as it is read – MoltoFood – Gordon Ramsay’s version

Carbonara when it was invented

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The question about how to read “hummus” is more than legitimate and reveals a curiosity that is not only linguistic but also cultural. In an era in which interest in ethnic cuisine and its correct pronunciations has significantly amplified, it becomes essential to study not only the ingredients and preparation techniques, but also the way in which names and terms are correctly articulated. This is not only a question of respect for different culinary cultures, but also to enrich one’s knowledge in the gastronomic field. Furthermore, knowing how to pronounce correctly the name of a dish can also avoid embarrassment or misunderstandings when you find yourself ordering in a restaurant or discussing cooking with friends and acquaintances.

How do you read Hummus?

The correct pronunciation of “hummus” is a topic that arouses curiosity and sometimes debate. Originally from Middle Easthummus is a spread made from chickpeastahini (sesame paste), lemon juice, garlic and olive oil, which has become popular around the world for its rich flavor and versatility. But how do you pronounce this term correctly?

In Italian, the most accepted pronunciation tends to be “ummus”, with the accent on the first syllable and the initial “h” almost silent, in line with the phonetic adaptation of many foreign words in our language. However, it is important to note that, depending on the region of origin, the pronunciation can vary slightly. For example, in some areas of the Middle East, the initial “h” is pronounced more markedly.

Despite these variations, what is fundamental is the appreciation for the cultural and gastronomic richness that hummus represents. This delicious spread can be enjoyed in many variations, each of which reflects the culinary traditions of the place where it is prepared. For those who want to try making hummus, here are two recipes to try: a traditional one with sautéed cherry tomatoes (recipe here) and a more spring-like one with baby spinach (recipe here).

In short, regardless of the pronunciation you choose to adopt, the important thing is to let yourself be involved by the passion for cooking and the desire to explore new and different flavors. As we have seen, hummus is much more than a simple chickpea cream: it is a bridge between cultures, an invitation to discover and appreciate the differences that enrich the vast world of gastronomy.

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Spaghetti alla Carlofortina, the first Sardinian dish from the Island of San Pietro. They are made in 5 minutes with canned tuna, creamy and delicious – Gordon Ramsay’s version

carlofortina

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Pasta alla Carlofortina is a typical delicacy of Carlofortea village in south-western Sardinia, on the island of San Pietro. This first course, rich in flavor and tradition, is ideal for a Sunday lunch with the family or a fish-based dinner with friends. The recipe is influenced by Ligurian cuisine, since in 1738 the inhabitants of Pegli, a neighborhood of Genoa, settled in this area after emigrating from the Tunisian city of Tabarka. And in fact, among the ingredients we find the basil pesto which, together with tuna and at trofie creates an irresistible symphony of flavors. It is, therefore, a perfect recipe for those looking for a seafood dish with a touch of tradition and history.

Sardinian trofie from the village of Carloforte

Ingredients for 4 people

  • 380 g of dried trofie or spaghetti
  • 320g of tuna
  • 260 g of cherry tomatoes
  • 200g basil pesto
  • extra virgin olive oil, salt, fresh basil to taste
  • half a glass of white wine
  • 1 clove of garlic

Preparation

Start by cutting the diced tuna regular. Then, heat a drizzle of oil in a non-stick pan, add a clove of garlic and let it brown slightly. Add the diced tuna and fry for about 2 minutes. Add the white wine, then remove the tuna from the pan and set it aside on a plate.

In the same pan, add the cherry tomatoes washed and cut in half. Season with salt, cover with a lid and leave to cook over low heat for about ten minutes, until the cherry tomatoes have wilted. Turn off the heat and put the tuna back in the pan.

In the meantime, cook the trofie in plenty of lightly salted boiling water. Once cooked, drain and transfer to the pan with the tuna and cherry tomato sauce. Add the basil pesto and mix well with a wooden spoon to blend the flavors. Arrange the pasta alla carlofortina on a serving dish, garnish with a sprig of fresh basil and, if you like, sprinkle with parmesan cheese. Serve and enjoy. Enjoy!

Read also: Trofie della Sirena, what is added to clams for a creamy and delicious first course. The ancient recipe of the Neapolitan grandmother

carlofortina

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