MEDITERRANEAN BRAISED GREEN BEANS

Hello again loyal follower(s)

       Monday was a first for me, I made two recipes at the same time; Salisbury Steak (see last blog) and Mediterranean Braised Green Beans.  The bean recipe was a new recipe, and I followed it very closely, or sort of closely.
      Again Cyndy and I critiqued the results while soaking in our hot tub around midnight.  we both felt there was too much olive oil (5 ounces) and the sauce was good except it was too watery.  The recipe was for 4-6 people (they would have to have large appetites).
    Therefore I have rewritten the recipe for two older adults.

Recipe follow at end of blog:

If this recipe turns out as well as I suspect it will then be added to my favorites.

   Last night Cyndy and I  saw Guys and Dolls at the Dixie State College.  It was a good production, with exceptional casting.

     I have written about a great (favorite) pancake recipe for Flax and Whole Wheat flours.  Lately I have been having trouble with my pancakes, until I remembered that Baking Powder has a limited  shelf life.  Our container of Clabber Girl  double duty baking powder was personally signed by Abe Lincoln and could no longer pass the test below.
"Moisture and heat can cause baking powder to lose its effectiveness over time, and commercial varieties have a somewhat arbitrary expiration date printed on the container. Regardless of the expiration date, the effectiveness can be tested by placing a teaspoon of the powder into a small container of hot water. If it fizzes energetically, it is still active and usable." (from Wikipedia)

    It appears that my curly hair is slowly reverting to it's normal mess.   The curls have been fun but will probably last for a couple more months.

À bientôt
Mr Nut

MEDITERRANEAN BRAISED GREEN BEANS

Modified from Cook's Illustrated, September-October 2012

Serves maybe four old folks as a side dish.  

To quickly create braised green beans that are ultra-tender but not mushy or blown out, we first cook them in baking soda and water, to partially dissolve the pectin in their cell walls and let water enter to soften their fibrous skins. We then add tomatoes to neutralize the soda and let them simmer gently in a low oven.

A dollop of yogurt spooned over the beans adds nice tang. To make a light entrée, serve the beans with rice or crusty bread.

INGREDIENTS

1 tablespoons extra-virgin olive oil 

1/4  cup finely chopped onion

1/2 teaspoon minced garlic

Pinch cayenne pepper

1/2  cups water

1/8  teaspoon baking soda

1/2  pound green beans , trimmed and cut into 2- to 3-inch lengths

1  teaspoon tomato paste

5 ounce) diced tomatoes , drained, chopped coarse

1/4  teaspoon salt

1/8  teaspoon pepper

1/8  cup parsley flakes

Red wine vinegar

INSTRUCTIONS

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. 
2. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add 1/4 cup onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 1/2 teaspoon garlic and pinch of cayenne pepper and cook until fragrant, about 30 seconds. Add 1/2 cup water, 1/8 teaspoon baking soda, and 1/2 pound green beans and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. POUR OFF ABOUT HALF THE LIQUID, then stir in 1 teaspoon tomato paste, 5 ounces tomatoes and their juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper.
3. Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans can be easily cut with side of fork, 40 to 50 minutes. Stir in 1/8 cup parsley flakes and season with vinegar to taste. Serve warm or at room temperature.