Dry-Fried Green Beans

Dry-Fried Green Beans

A Sichuanese recipe involving blistering beans in a shallow dry fry method is a quite new technique to me; but the result is quite outstanding.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 15 min.
Difficulty level is: Easy

From: Chinese Soul Food

Ingredients
• ¾ pound green beans (haricots or regular)
• 1/3 cup plus 1 tbsp vegetable oil
• 4 ounces unseasoned ground pork or ground beef
• 1 stalk green onion, finely chopped
• 1 tbsp minced fresh ginger
• 1 large garlic clove, finely minced
• 2 tbsp soy sauce, plus more as needed
• 1 tbsp water
• 1 ½ tsp sugar

Assembly
1. Trim green beans and cut them in half.
2. Line a baking sheet with a few layers of paper towel and set aside.
3. Preheat wok over medium-high heat until smoke rises from the surface.
4. Add oil and heat for 30 seconds to a minute, or until it starts to shimmer.
5. Cooking in batches add beans in a single layer and quickly stir-fry until beans start to blister.
6. Once beans look wrinkled remove with a slotted spoon and place on baking tray.
7. Repeat until all green beans are cooked.
8. Add the remaining 1 tbsp of oil and ground pork until cooked though

Please Enjoy

My thoughts
I had never heard of the term dry-frying yet I think this is the way all green beans should taste and look. The slightly blistered green bean carries quite the punch. This makes a great carb-free dish or remove the ground meat and you have a vegetarian dish. A little salty a little savoury all umami.

Salmon Salad

Salmon Salad - Candy Coated Culinista

Clean eating at its finest. Such a simple and wholesome recipe that is great for lunch or dinner.

Yield/Serving: 2
Prep Time: 30 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
Salad

• Salmon fillet
• Salt, to taste
• Black pepper, to taste
• Dried oregano, to taste
• Dried basil, to taste
• Green beans, trimmed, handful
• 12 Gem baby potatoes, halved
• 8 Grape tomatoes, halved, handful
• Spinach leaves, stems removed, handful
• Orange bell pepper, sliced
• Cilantro, removed from stem
• 8 Klamata olives
• 1 tsp Capers
• ¼ of Red onion, thinly sliced in half moons
• ¼ of an English Cucumber
Lemon Poppy Seed Dressing
• 2/3 cups extra virgin olive oil
• Juice from 1 lemon
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp poppy seeds
• Pinch of sea salt
• Pinch of black pepper

Assembly
Salmon Salad

1. Using a frying pan pour a little extra virgin olive oil and heat over medium-high heat.
2. Season salmon with salt, pepper, oregano and basil.
3. When oil has reach temperature place salmon fillet skin side down about 80% of the way, then flip using a spatula, and cook the flesh side the remaining way through.
4. Place on a plate and set aside.
5. Using a small pot filled with salted water over high heat, steam green beans and then immediately place in a ice bath and set aside.
6. In a medium sized pot of salted water over high heat, boil potatoes until cooked through.
7. Prep tomatoes, spinach, cilantro, olives, capers, red onion and cucumber.
Lemon poppy Seed Dressing
1. In a small bowl pour in all ingredients and stir well together.
2. Let chill in fridge for 1 hour.
3. Serve.

Please Enjoy

My thoughts
This takes a little time to assemble; but this is a great healthy recipe that I will make time and time again. Fresh salmon served on a bed of veggies with a citrusy homemade dressing is just sublime.

Creamy Blue Cheesey Potatoes with Chives & Haricots Warm Salad

Creamy Blue Cheesey Potatoes with Chives & Haricots warm salad – Candy Coated Culinista

Nothing beats a warm salad and this recipe will not disappoint and if your reading this hating Blue Cheese I urge you to give this a try.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 pound baby yellow skinned potatoes, halved & boiled
• 1 pound green haricots, ends trimmed
• Blue cheese, small wedge crumbled
• Chives, finely chopped
• Thyme, 6 sprigs

Assembly
1. In a large pot over high heat salted boil potatoes until tender; then drain and set aside.
2. Prepare haricots and steam until just cooked.
3. Place haricots in an ice bath to shock them and stop the cooking process.
4. Drain haricots and add to a platter along with the potatoes and crumble blue cheese over top.
5. Sprinkle chives and thyme and serve.

Tips
• If you must, you can swap out to another crumbly cheese if desired.

Please Enjoy

My thoughts
This is a beautiful way to enjoy some in season haricots. I remember a time I hated blue cheese and just like olives, anchovies and sushi I became a fan once I became an adult and my palette matured. The salty creaminess with that slight medicinal taste makes the perfect coating for the vegetables. One can’t eat loads of blue cheese in one sitting; but this recipe gives the perfect balance that I craved again the next day. I wish I had made more.

Green Bean Maple Bacon Baskets

Green Bean Maple Bacon Bundles - Candy Coated Culinista

Green Bean Maple Bacon Bundles – Candy Coated Culinista

I believe maple and bacon go great with anything and I tested that theory with these green beans for Sunday dinner.

Yield/Serving: 5
Prep Time: 5 min.
Cook Time: 20 – 25 min.
Difficulty level is: Easy

Slightly altered from Williams Sonoma

Ingredients
• 3 slices of bacon, cut into half
• 6 tbsp unsalted butter, melted
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 pound green beans, trimmed
• 1 tbsp pure Canadian maple syrup

Assembly
1. Pre-heat oven to 350°F line a baking sheet with parchment paper.
2. Using a frying pan, fry bacon until it just begins to brown and place on a paper towel to drain.
3. On low heat melt butter and add garlic and onion powder.
4. Once butter had melted add maple syrup and set aside.
5. Made green bean bundles and wrap with bacon and then brush butter mixture on green beans and bake for 20 to 25 minutes.

Please Enjoy

My thoughts
These didn’t look like the picture at all as the green beans were shriveled versus firm in the picture. This is probably because I didn’t blanche the beans first. Either way this was such a great side and so flavorful. I will make this again blanched first or not.

Buttery Balsamic Green Beans

Buttery Balsamic Green Beans - Candy Coated Culinista

Buttery Balsamic Green Beans – Candy Coated Culinista

Sweet, buttery, tart and salty and on a beautiful vegetable… this can’t get any better.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• Green beans, 2 handfuls
• 2 tbsp Vegetarian margarine
• 1 tbsp Agave Nectar
• 1 tbsp Raspberry Balsamic Vinegar
• 1/3 cup Dried Cranberries
• Feta Cheese, to taste

Assembly
1. Using a saucepan; bring water to a boil.
2. Add green beans into a steamer basket cover and reduce to medium heat and steam until just cooked.
3. Place steamed green beans in a bowl and add margarine, agave nectar and raspberry balsamic vinegar and coat.
4. Add dried cranberries and mix.
5. Plate and sprinkle feta cheese on top and serve.

Please Enjoy

My thoughts
I made this recipe with what was in my panty and fridge and this turned out amazing. I love how some of my best recipes come from just what is on hand at the time. I have already made this simple recipe twice already and I will continue to make this time and time again. The dressing is a great way to get that picky eater to at least take a few bites of a not so favorite vegetable. I did however have to take their portion; because I just knew it all wouldn’t be eaten. A valiant effort was made and it was appreciated.

Green Beans with Mustard Seeds

Green Beans with Mustard Seeds - Candy Coated Culinista

Green Beans with Mustard Seeds – Candy Coated Culinista

Yield/Serving: 4
Difficulty level is: Easy

From Seven Spoons

Ingredients
• Sea salt
• 255g green beans, trimmed
• 2 tsp extra virgin olive oil
• 1 ½ tsp mustard seeds
• 1 small onion, minced
• 1 clove garlic, minced
• A couple handfuls of baby kale or spinach leaves

Assembly
1. Set aside a large bowl with ice and very cold water.
2. Boil a large pot of water and generously salt.
3. Blanch green beans and transfer to ice water bath.
4. Using a large frying pan over medium-high heat; heat oil and fry mustard seeds.
5. Add in the onion once the mustard seeds start to pop and cook until translucent, about 5 minutes.
6. Stir in garlic for 30 seconds.
7. Drain the green beans and add to frying pan and cook for 2 to 5 minutes.
8. Add in the spinach at the last moment and serve.

Please Enjoy

My thoughts
This recipe could have used more mustard for me. I think I’d add some Dijon mustard also for some extra mustard punch. This is a simple vegetarian side that can be made in a matter of minutes.

Skillet Roast Chicken with Vegetables

Skillet Roast Chicken & Vegetables - Candy Coated Culinista

Skillet Roast Chicken & Vegetables – Candy Coated Culinista

I am finally starting to love my skillet, don’t get me wrong I still find cooking certain proteins on it a little challenging; but every day it get better and today I am trying to bake a whole bird using the skillet.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 small whole chicken
• Season salt
• Paprika
• Sea salt
• Black pepper
• Garlic powder
• Onion powder
• 3 tbsp, extra virgin olive oil
• 4 medium potatoes, cut into wedges
• 4 stalks celery, rough chop
• 4 carrots, rough chop
• 1 small onion, sliced
• Handful, green beans
• 2 fresh sprigs, rosemary
• 8 chives
• 6 cloves garlic, rough chop

Assembly
1. Preheat oven to 400°F.
2. Season whole chicken rubbing seasoning onto chicken.
3. Pour olive oil into skillet and place potatoes on the bottom of the pan.
4. Place celery, carrots, onion, and green beans around the side, leaving space for the whole chicken in the middle.
5. Stuff the rosemary, chives and garlic into the cavity of the chicken.
6. Place chicken into the middle of the skillet and bake for 15 minutes.
7. Then reduce temperature to 375°F and bake for about 45 minutes.
8. The internal temperature should be between 150°F – 165°F, or cut into the thigh meat at the joint and if the juices run clear it is ready.
9. Let rest for 10 minutes and serve with vegetables.

Please Enjoy

My thoughts
This is my best roast chicken to date. It was so fragrant, juicy and succulent and I could smell the rosemary, chives and garlic throughout the chicken. Cooking the whole recipe in one pan made me so happy as I really dislike using multiple pot and pans, but most times it is needed. The only thing I would change is putting the potatoes in first let cook and then the whole chicken followed by the carrots, celery and green beans.

Skillet Roast Chicken & Vegetables - Candy Coated Culinista

Skillet Roast Chicken & Vegetables – Candy Coated Culinista

Roasted Rosemary Rutabaga & Veggies

Roasted Rosemary Rutabaga & Veggies - Candy Coated Culinista

Roasted Rosemary Rutabaga & Veggies – Candy Coated Culinista

When Thanksgiving and the autumn season rolls around I always want to incorporate rutabaga into something and this simple side dish fits the bill.

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 1 hour.
Difficulty level is: Easy

Ingredients
• 1 rutabaga, peeled and cut into a thick julienned
• 2 carrots, peeled and julienned
• Green beans, generous handful
• Fresh rosemary, off the stem and chopped a little
• Sea salt, to taste
• Black pepper, to taste

Assembly
1. Preheat oven to 350°F.
2. Line a roasting pan with aluminum foil.
3. Place vegetables on roasting pan and sprinkle with rosemary and toss.
4. Bake for 1 hour.
5. Plate and serve.

Please Enjoy

My thoughts
Roasting veggies couldn’t be easier. Once I finished peeling the rutabaga all I did was coat the vegetables and tossed them in the oven. The green beans and rutabaga were still crunchy and I could taste the rosemary. This is a great no fuss side dish.

Roasted Rutabagas, Green Beans & Carrots - Candy Coated Culinista

Roasted Rutabagas, Green Beans & Carrots – Candy Coated Culinista

Valentine’s Day Sticky Fig Lamb with Beans & Moroccan Couscous

Sticky Fig Lamb with Beans & Moroccan Couscous - Candy Coated Culinista

Sticky Fig Lamb with Beans & Moroccan Couscous – Candy Coated Culinista

This is an exotic, scrumptious and romantic meal that can be served for Valentine’s day or for a dinner party.

My picture was included in the Valentine’s Day Food Newtork Canada Cooking Club Challenge gallery.

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• ½ cup Moroccan Couscous
• ½ cup chicken broth
• 2 handfuls of green beans
• 8 Lamb loin chops
• Salt, to taste
• Black pepper, to taste
• 2 tbsp extra virgin olive oil
• 6 tbsp Fig Cabernet & Wine Jelly
• 2 tbsp balsamic vinegar
• ½ small red onion, thinly sliced
• Handful of grape tomatoes, halved
• 2 green onion, finely chopped
• small handful of mint leaves,
• 1 tbsp sultana raisins
• 1 tbsp pine nuts
• 1 tbsp dried apricots, finely chopped
• Dash of extra virgin olive oil
• Salt, to taste
• Black pepper, to taste

Assembly
1. Boil a ½ cup of chicken broth and once boiled pour couscous along with broth into glass bowl until absorbed.
2. Trim green beans and steam.
3. Season lamb with salt and pepper and cook in a frying pan along with olive oil on medium-high heat for 3 minutes on each side (for medium rare) and brush jelly onto lamb.
4. Add the balsamic vinegar in the last minute or two of cooking.
5. Remove lamb from pan and let the remaining juices cook until sticky.
6. Fluff up the couscous with a fork and add the red onions, tomatoes, green onion, mint, raisins, pine nuts and apricots along with a dash of extra virgin olive oil, salt and pepper.
7. Plate two lamb loin chops along with the green beans and couscous and serve.

Tips
• Figs aren’t in season right now so I managed to find a fig jelly (PC Fig Cabernet and Wine Jelly).

Please Enjoy

My thoughts
The lamb was perfectly cooked and along with the fig and wine sauce it tasted delicious. The Moroccan couscous was savoury and light. This is a perfect Valentine’s Day meal, not too heavy and the perfect portion size.

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