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Since green beans are in the market n...

Nancy_H's picture


(This is from "Moosewood Restaurant Cooks at Home", and it's very good.)

1/2 cup pine nuts; 3-4 cups water; 1 Lb. green beans

1 large shallot, peeled & minced (you can also use 1/4 cup chopped scallions, but personally I think the shallots are better.); 1/4 cup raspberry OR balsamic vinegar; 1/4 cup E.V. Olive oil; 2 Tbl. chopped fresh parsley, chervil, OR basil; salt and ground black pepper to taste.

Toast the pine nuts (unoiled baking sheet @ 350 ab. 10 min.) or til golden brown.

While the nuts are toasting, bring the water to a boil in a small saucepan & remove & discard ends of beans. Ease them into boiling water & cook for ab.
3-6 min.- or until just tender.

Combine the shallots, vinegar, oil, and herb of your choice in a medium bowl. Drain the beans thoroughly, and immediately add them to the bowl, tossing them w/ the dressing. Stir in the toasted pine nuts. Add salt & pepper to taste. Serve warm, or chill 20 min. & then serve. (I've only served them warm.)

Whoops, ran out of input steam. I'll type the second recipe in tomorrow.Why am I suddenly a guest user? I keep bouncing back & forth, and I dont' know why!

nihon_no_cook's picture

(post #25629, reply #1 of 16)

Nancy - did you "sign in" when you opened up the Cooks Talk site? If you aren't signed in, it doesn't know who you are, so it labels you a guest user

Nancy_H.'s picture

(post #25629, reply #2 of 16)

Thanks, nihon.

dixie_'s picture

(post #25629, reply #3 of 16)

Speaking of signing in - I get here two different ways. When I log in through AOL "favorite place" I don't always have the option of signing in (but sometimes do). So I have to go to Netscape to sign in and the messages are listed in different order, etc. I think I am just dumb about some of this stuff.

Nancy_H.'s picture

(post #25629, reply #4 of 16)

dixie, You're a genius next to me, so always stay next to me! There's still so much I don't get. I thought once you were registered, that was it. I didn't know you had to sign in each time. Now that I know, I tried to sign in to this topic to respond to you, and nothing happened. I would click login, and it would just send me back to the login page w/ everything blanked out. I kept re-filling it in, and it kept blanking out. I never did get signed in. And I've never seen the preferences that the tutorial talks about. I've stopped asking questions, because I don't want anyone to throw rocks at me. I'm hoping the stuff I still don't get just gets revealed to me as I go along, as some of it has. You've probably never heard of some of the questions I have. You're way ahead of me!

Meanwhile, here's the second recipe. (At least I can post).


1 Lb. slender green beans, ends trimmed; 1 Tbl. sesame seeds; 2 Tbl. hoisin sauce; 1 Tbl. soy sauce; 1 1/2 tsp. Chili-Garlic sauce (or Chile-Garlic sauce!); 3 Tbl water; 2 tsp. cornstarch; 2 green onions

Cook green beans in large pot of boiling salted water, until crisp-tender, ab. 4 minutes. Drain green beans well.

Stir sesame seeds in large non-stick skillet over high heat until golden, about 1 minute. Transfer seeds to small bowl.

Add hoisin sauce, soy sauce, & chili-garlic sauce to skillet. Add green beans, and place skillet over med-high heat. Toss beans until sauce thickens and coats beans, ab. 2 min. Mix in green onions. Transfer to a shallow bowl. Sprinkle w/ sesame seeds.

Got this from my dad who got it from I don't know what magazine. Quick and tasty.

Jean_'s picture

(post #25629, reply #5 of 16)

Nancy, these sound wonderful, but where do you live that you are getting fresh green beans this time of year? I love new veggie recipes--got any more?? Hint,hint------Thanks a bunch!!

Jo_'s picture

(post #25629, reply #6 of 16)

I thought of your post when I went shopping this morning and saw some really good looking green beans. I have no idea where they are from (South America, and should I be worried about pesticides?). Well, I bought some.

I'll try your recipe tonight, Nancy. Here's one I've done several times and it is really easy and even kids love it. I think it's based on Thomas's New Vegetarian Epicure. Just toss the trimmed beans in olive oil, s&p and pesto (not much) and roast them at 425 for 20 to 30 minutes or to your taste. (I always throw in some unpeeled garlic cloves for me and my husband.)
The beans get shriveled and browned but oh boy are they good. Even good at room temperature in a salad, or AS a salad. I love roasting because it's so easy.

dixie_'s picture

(post #25629, reply #7 of 16)

Nancy H..Your recipe sounds great, and yes I have thought of all the questions you have. I still don't get a lot of this either. I feel so proud when I can get bold print or italics. I do not understand "read subscriptions". I get a bunch of junk thrown into where you would normally type in a link, but nothing else happens. I try
b go,
still nothing. Maybe I, too will understand more as I go along. I won't leave you, if you won't leave me. I still think it has something to do with which browser I am using (if browser if the correct word - I am not even sure of that).

Adele_'s picture

(post #25629, reply #8 of 16)

Jo- that sounds really good & would be perfect to throw in the oven when roasting a chicken or whatever. My question to you is- What kind of pesto do you use??? I have tried several types in jars & have not been happy with them. Do you make your own???

My quick & easy green bean recipe is:

Blanch the beans. Let dry REALLY WELL, ( I throw them on a kitchen towel & pat) Then, in pan, saute garlic (lots & lots) in olive oil- when garlic is ready, toss in the green beans & coat well- then serve!! They stay nice & crisp & bright green! (I have also added sliced (cooked) portobello mushrooms) A friend suggested adding sliced almonds - but I don't care for that.! Bye

Nancy_H.'s picture

(post #25629, reply #9 of 16)

Well, I wish I could say that I'm really in the tropics, but it ain't so. (I've never actually seen a green bean in the tropics - maybe I just feel like being there right now). I'm in California. I suspect these might be imported. My dad served some this week-end on a visit to him, and it put in mind that Spring is just around the corner. (It's actually sunny here today), and I'm looking forward to lots of fresh vegies. Thought you all might want to get geared up w/ some new ones for your repertoire.(Is your repertoire Copper-clad?) I do have some good vegie recipes. Let me know what your favorites are and I'll input some recipes for them. (I don't know where I got the idea to do this for you - it just came to me somehow!)

Nancy_H.'s picture

(post #25629, reply #10 of 16)

Thanks for the support. I'm hanging in there, and if I learn anything I think you might like too, I'll pass it along.

Andrea_'s picture

(post #25629, reply #11 of 16)

*'re not alone Dixie and Nancy! I have the same problem Dixie, when I log in through AOL under "Fav Places", I ALWAYS have to post as a guest. For the life of me, I still can't figure out how this formating stuff works. I really love this site and enjoy chatting with all of you - - regardless of all the computer mumbo jumbo! I'd like to share:


2 cups water; 16 large garlic cloves (unpeeled - I use about 10); 1 T. olive oil; 3/4 lb. green beans, trimmed; 1 quart water; 1 T. sugar; 1/2 t. salt; 3/4 lb. baby carrots, peeled; 2 T. butter; salt and freshly ground pepper.

Position rack in center of oven and preheat to 275. Bring 2 cups water to boil in small saucepan. Add garlic. Boil 3 minutes. Drain and peel garlic. Heat oil in heavy small ovenproof skillet over medium heat. Add garlic. Cover skillet loosely with foil and place in oven and bake 30 min. Remove foil and bake garlic until golden brown about 15 min. Cook beans in large pot of boiling water (salted) until just tender, about 4 min. Drain. Refresh under cold water;drain and set beans aside. Bring 1 qt. water to boil in medium saucepan with 1 T. sugar, and 1/2 t. salt. Add carrots and cook until just tender, about 10 min. Drain and cool. (Can be made 1 day ahead. Combine garlic, beans and carrots. Cover and refrigerate). Melt 2 T. butter in heavy large skillet over medium high heat. Add garlic, beans and carrots and saute until heated through. Season with salt and pepper. Hi Nancy!!!

Juli_R's picture

(post #25629, reply #12 of 16)

Where in California? I'm in San Diego -- it's chilly today, maybe in the low-60s (sorry guys, that's pretty cold to me).

It's been such a mild and warm winter that you could be seeing California produce. I'm excited because the spring produce is starting to trickle into the markets here. Strawberries have already dropped to $5 for 3 pints.

Thanks for the recipes; they sound great.

Nancy_H.'s picture

(post #25629, reply #13 of 16)

I'm in the San Francisco Bay Area, Juli. I hope you're right. I'm going to check w/ the green grocer & find out. That would be great!

Nancy_H.'s picture

(post #25629, reply #14 of 16)

Wow - I feel so un-alone now. Thanks! I'm so glad you shared a recipe too. These all sound great, don't they?

I also am always a guest lately,and I've never seen the subscriptions and how to get preferences etc. or how to get my e-mail on my "picture" etc.

But I love this site! So many great ideas, recipes, helpful advice, great people etc. The rest is secondary.

Nancy_H.'s picture

(post #25629, reply #15 of 16)

Oh yes, I do know - it must have been your hint, hint... (I'm replying to myself now - is that a bad sign?) So here goes: a broccoli recipe that's quick, simple, and good! (from Dr. Andrew Weil.)

Trim the end off a large bunch of broccoli, cut off the main stem, peel it beneath the fibrous layer, and cut into edible chunks. Separate the head of broccoli into bite size pieces and peel a bit of the skin from the stems to make them more tender. Wash the broccoli and place it in a pot (I use non-stick) w/ 1/4 cup cold water; 1 Tbl. E.V. olive oil, salt to taste, and several cloves of chopped or mashed garlic (I think chopped works better). Bring to a boil, cover tightly, and let steam until the broccoli is very crunchy-tender, no more than 5 minutes.Remove the lid & boil off most of the remaining liquid. Serve at once. (You could also serve this mixed w/ penne or rigatoni, or season it w/ red pepper flakes -put in when you're steaming) or add parmesan. Good by itself though.

Hope it's ok to put broccoli in what's become a green bean forum, but you asked!

Juli_R's picture

(post #25629, reply #16 of 16)

Nancy, do you sign in everytime you enter the discussion site? If you sign in and it pops you right back into the main discussion page, you've signed in correctly. I think that if it keeps asking you for your name and password, you might be entering your name or password slightly differently than you did when you originally registered. I'd first try the "forgot my password" option and if that doesn't help, email Sean.

"Preferences" shows up on the bottom of the main discussion screen (where all of the topics are listed). You may have to be signed in to have preferences appear.

"Subscriptions" is listed in the same general area.