September 2011


So last week I got some Italian Flat beans in my CSA distribution.  I started nosing around my cook books and on the internet to find a recipe, but I didn’t find any that made me feel like trying them without tweaking them.  So, I came up with my own, which I was told tonight was a keeper.  🙂

3/4 lb Italian flat beans – ends snapped off and beans cut in two

2 red bell peppers, chopped

1 clove of garlic, minced

balsamic vinegar

pine nuts

extra virgin olive oil

 

Steam the beans for 8 minutes.  While the beans are steaming cook up the bell peppers in the extra virgin olive oil (once around in the pan) for about 2 minutes.  Add minced garlic and sautee for another minute.   Put into a bowl and set aside.

Once the beans are done, mix into pepper and garlic combination.  Mix well.  Add balsamic vinegar (eveball it to an amount you would like) and a handful of pine nuts.  Mix well again and serve.

Easy and yummy!!!

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I haven’t posted in a while.  It has been a busy couple of weeks.  We finished staining the deck, painting the house, and mom had a total reverse shoulder replacement with bone grafting.  Dinner has been healthy, but nothing really new and inspiring.  Now I am going back to work after a week of vacation and I have to figure out how to cook healthy meals while I am not home home and mom can not help out.  (My commute to work is about 1 1/2 hours each way.  Also, we are short handed, so I am taking on more responsibility which means less time to putter around with cooking.)

So, for my first crock pot creation this past weekend I made a chicken cacciatore -esque dish.  I served it over brown rice instead of pasta.  All the veggies and herbs are from my CSA except for the celery.  The recipe below was just a little too much for mom and I.

2 small-medium onions, sliced

2 medium tomatoes, chopped

1 green bell pepper, chopped

1 rib of celery, chopped

2 – 40z boneless, skinless chicken breasts

1/4 c. chicken stock

fresh basil

fresh oregano

fresh parsley

Arrange sliced onions on the bottom of the crock pot dish.  Put the chicken breast on top of the onions.  Place tomatoes, green peppers, and celery on top of the chicken.  Pour the chicken stock over the top.  Put fresh basil, oregano, and parsley sprigs on top.  Cook on low for 8 hours.

Mom and I both enjoyed this served over brown rice.