My secret blog this month was Mom’s Crazy Cooking – a blog filled with quick and easy recipes (as well as some fancier fare). I’m on an extremely limited diet right now, and I thought it would be impossible to find a recipe that I could both make and eat. (There’s always the kiddo to feed, of course.) But, I found one the fit the bill with only 1 tiny change – Green Beans with Pine Nuts.
Okay, some might consider the fact that I can’t eat pine nuts a rather “major” change. But, when you’re used to modifying every recipe, swapping out a seed for a nut is really no big deal.
One of the best things about the Secret Recipe Club is that I’m introduced to different ways of cooking. My go-to method for cooking green beans has always been to blanch them first. This recipe foregoes the blanching step, and simply skillet cooks them with some onions, salt, pepper, and oil. Truth be told, I hate blanching. I hate boiling a big pot of water in the summer. I hate that it takes so long. And, I hate that it makes extra dishes. (In fact, I hate that part so much I usually blanch in a skillet these days.)
Despite hating the process so much, it never occurred to me just not to do it. But, thanks to Tina, I now have a new favorite go-to way to cook green beans in the summer.
I’m thinking next time I might use sesame oil and lots of ginger and maybe a bit of garlic, too.
Quick Green Beans
1 1/2″ slice red onion, chopped
1 T. olive oil
1/2 lb green beans, trimmed and snapped in half
2 T. water
salt and pepper
1.5 T. hemp seeds (or other seed or nut)
In a skillet, sauté the onions in the olive oil until soft. Add the green beans and cook for 5 minutes, stirring often. Add the water and salt and pepper. Cook until tender. Mine took about 4 minutes. Top with hemp seeds and serve.