Recipe: Beer-Fried Green Beans

Beer-Fried Green Beans, Courtesy: www.foodnetwork.com
Beer-Fried Green Beans, Courtesy: http://www.foodnetwork.com

I first saw these on the menu at a local pub and I was immediately intrigued.  A deep-fried vegetable sounded odd, but yet interesting. I ordered them and I have been a fan ever since.  Make you own deep-fried green beans using the recipe below.

Ingredients:
Peanut oil, for frying
1 cup beer
1 cup all-purpose flour
2 tsp. salt, plus more for seasoning
1/2 tsp. ground black pepper, plus more for seasoning
1 pound green beans, ends trimmed

Directions:

  1. Preheat oil to 375 degrees F.
  2. Whisk the beer, flour, salt and pepper until smooth.
  3. Dip green beans into batter to coat, letting excess drip off.
  4. Fry in the peanut oil in batches, until they are golden and crisp.
  5. Remove from oil with a spider strainer to a paper towel lined sheet tray.
  6. Sprinkle with salt and pepper.

Food Mingle Blog Alternative and Substitutions:

  • Instead of peanut oil, you can use any other high smoke point oil, such as canola oil, soybean oil or sesame oil.

Yield: 4-6 servings

Source: http://www.foodnetwork.com, Courtesy: Patrick and Gina Neely, Show: Down Home with the Neelys, Episode: Fill ‘Em Up

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Recipe: Mushroom Barley

Mushroom Barley, Courtesy: www.foodnetwork.com
Mushroom Barley, Courtesy: http://www.foodnetwork.com

This recipe uses quick cooking barley, which can be purchased boxed at your grocery store.

Ingredients:
2 onions, sliced
2 Tbsp. olive oil
3/4 pound crimini mushrooms, sliced
2 Tbsp. butter
1 1/2 cups quick-cooking barley
Chicken Broth
Dill
Salt

Directions:

  1. Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes.
  2. Saute 3/4 pound sliced crimini mushrooms in 2 tablespoons butter.
  3. cooking barley in chicken broth as the label directs
  4. Toss with the mushrooms, onions, some dill and salt.

Food Mingle Blog Alternatives and Substitutions:

  • Add some finely chopped garlic to the pan with the onions and let it caramelize. It will add some depth of flavor.
  • The mushrooms should be washed well – to do so, clean them with a damp cloth. Do not use running water to clean them and do not submerge them in water – they will simply absorb the water and dilute the dish.

Yield: 4 servings

Source: http://www.foodnetwork.com

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Recipe: Farro with Bananas, Walnuts, and Dried Cranberries

Farro with Bananas, Walnuts and Dried Cranberries, Courtesy: www.marthastewart.com
Farro with Bananas, Walnuts and Dried Cranberries, Courtesy: http://www.marthastewart.com

Farro is a grain with a nutty flavor similar to brown rice. In fact, it is often used as a substitute for pasta or rice. Unlike some other grains (quinoa, for example), farro is not gluten-free.

 

Ingredients:
5 cups water
1/4 tsp salt
1 cup farro
1 cup skim mild
8 slices of banana
1/4 cup chopped walnuts
1/4 cup dried cranberries
1/4 cup honey

 

 

Directions:

  1. Bring water and salt to a boil.
  2. Whisk in grains.
  3. Return to a boil.
  4. Reduce heat to low.
  5. Simmer, stirring often, for 35 to 40 minutes.
  6. Top with skim milk, banana, walnuts, cranberries, and honey.
  7. Serve immediately.

Food Mingle Blog Alternatives and Substitutions:

  • You may substitute other nuts for the walnuts – for example, pecans.

Yield: 4 servings

Source: http://www.marthastewart.com – Martha Stewart Living, January 2011

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Recipe: Herbed Quinoa with Parsely, Chives and Butter

Berbed Quinoa, Courtesy: www.marthastewart.com
Herbed Quinoa, Courtesy: http://www.marthastewart.com

Quinoa (pronounced “keen-wa”), is a quick-cooking grain which soaks up the flavor from the liquid in which it is cooked.  This gluten-free food, is easily digestible and nutritious, with relatively high levels of protein, dietary fiber and several B vitamins and essential amino acids.  Most often, it is served as a savory side dish, although it can be sweetened and served as a dessert or breakfast dish.

Ingredients:
1 cup quinoa, rinsed and drained
1 1/2 cups low-sodium chicken broth, skimmed of fat
1 large bunch flat-leaf parsley, (about 4 ounces)
1 bunch chives, (about 1/4 ounce), snipped into 1/4-inch lengths
1 Tbsp. unsalted butter
Salt and freshly ground black pepper, to taste

Directions:
  1. In a medium saucepan, combine quinoa and stock; bring to a boil.

  2. Cover, and reduce heat to low.

  3. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes.

  4. Remove from heat.

  5. Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside.

  6. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. (see note below).

  7. Transfer purée to a double layer of cheesecloth laid over a small bowl.

  8. Squeeze all liquid from the purée, discard solids, and set parsley juice aside.

  9. Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until ccombined.

  10. Adjust seasoning with salt and pepper, and serve.

Food Mingle Blog Alternatives and Substitutions:
  • I didn’t make the parsley juice – that seemed to be overkill to me, so I skipped it. I did add the chopped parsley leaves, which added a fresh flavor.

Yield: 4 servings

Source: http://www.marthastewart.com

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Recipe: Black Beans and Kale with Feta Cheese (Gluten-Free, Vegetarian)

Black Beans and Kale with Feta Cheese (Gluten-Free), Courtesy; www.bettycrocker.com
Black Beans and Kale with Feta Cheese (Gluten-Free), Courtesy; http://www.bettycrocker.com

Kale seems to be all the rage these days. Toss is with black beans and you’ve got a healthy and satisfying side dish.

Ingredients:
1 tsp. olive oil
1 yellow onion, thinly sliced
2 Tbsp. water
1 bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)
1/8 tsp. salt
1 can (15 oz) black beans, drained, rinsed
1 tsp. fresh thyme leaves
2 cups hot cooked brown rice
2 oz gluten-free reduced-fat feta cheese, crumbled (1/2 cup)

Directions:

  1. In 10-inch nonstick skillet, heat oil over medium heat.
  2. Cook onion in oil about 5 minutes or until translucent.
  3. Reduce heat to low; cook about 5 minutes longer or until light brown and very soft.
  4. Add water; increase heat to medium.
  5. Simmer about 2 minutes or until water is absorbed.
  6. Increase heat to medium-high; add kale and salt.
  7. Cook about 5 minutes or until kale wilts.
  8. Add black beans and thyme; cook 3 to 5 minutes or until heated through.
  9. Serve over rice; top with cheese.

Food Mingle Blog Alternatives and Substitutions:

  • I agree with the hint on the website which suggests squeezing fresh lemon juice over the top just before serving. This brightens up the flavor and adds freshness.

Yield: 4 servings

Source: http://www.bettercrocker.com

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