I especially love cooking in the summer when there are so many options for local, fresh veggies. So here is one of my favorite, go-to recipes. It was adapted the Pioneer Woman recipe (also something that I love!...her site is awesome)
I came across her blog a few years ago when I first got into photography.... what is better than combining pictures and cooking! Anyways... her cooking includes a little too much butter and bacon for me to cook all the time, but I love her stuff, so I've been altering some of her recipes to make the a bit healthier. So for this recipe I changed out butter and bacon fat for a bit less olive oil and usually I use more veggies and less salt.
Here's the Fresh Green Bean Recipe
- 1 pound Green Beans
- 1 Tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic
- 1 cup Chopped Onion
- 1 cup Chicken Broth
- 1/2 cup Chopped Red Bell Pepper ( usually use way more)
- 1/2 teaspoon (to 1 Teaspoon) Kosher Salt (can Substitute Regular Table Salt; Use 1/4 To 1/2 Teaspoon)
- Ground Black Pepper To Taste
This is a simple recipe.... just saute the veggies and then add it the stock. To cook faster I pop a lid on to help steam things, but to start a bit of caramelization at the end I take the lid off. If the liquid evaporates too fast I just add more stock.
So in addition to these yummy beans we also had BBQ'd chicken legs because my kids will eat anything that they class as "meat on a bone" and then I made fresh spelt pasta. The recipe is part of the Cooking with Justine series from the last Mommy's Wellness Challenge, but I have a sneaking suspicion that it didn't ever get posted! So I'll share Justines pasta recipe and do my best to get the entire Lasagna recipe up on the blog eventually.
- 2 cups spelt flour
- 3 eggs
- pinch of salt
- 2 tbsp Olive oil
In a bowl measure out flour and salt. Combine and make a well in the middle of the flour. In a separate bowl, crack the eggs and add olive oil, whisk with a fork. Pour eggs into flour well, begin mixing together using a fork. Work until large clumps form. Dump out onto clean counter and begin to knead until dough comes together. Continue kneading until dough becomes elastic, a few minutes. Form a ball and cover with plastic wrap, let sit for at least 20 minutes.