String Recipes

SAUTEED STRING BEANS

Steps:

• Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking 5 minutes, until heated through.

STRING BEANS WITH GARLIC

Steps:

• Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
• Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.

ITALIAN STRING/GREEN BEANS

Steps:

• Wash and trim fresh string beans.
• Add string beans to a pot of boiling water.
• Cook until soft and drain water.
• In large frying pan, heat butter and olive oil over medium heat and add minced garlic.
• Let garlic sautee in butter and oil until a light golden brown and add string beans.
• Stir, coating all the string beans with butter and oil.
• Sprinkle string beans with bread crumbs and stir, coating all of the string beans.
• (If it's a little dry add some more oil) Sprinkle with parmesan cheese, oregano, salt and pepper.
• Serve immediately.

SAVORY STRING BEANS

Steps:

• In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. Add beans, water, onion and seasonings to drippings; bring to a boil. Cook, uncovered, until beans are tender, 15-20 minutes. Discard bay leaf. Stir in bacon.

VEGGIE STRING SAUTE

Steps:

• Prep: 3/8 Inch is the preferred julienne.
• Cut the onion in half from top to root and peel off the outer layer. Slice thinly, about 1/4 inch or less.
• Remove the stem end and seeds from the pepper and slice thinly into about 1/4 inch or less strips lengthwise.
• Peel and smash and rough chop the garlic cloves.
• Hold these prepped items together in a plate or bowl.
• The next steps are a lot of knife work. If you have a mandoline to julienne the veggies into strings it helps. A food processor with a julienne disk could also work.
• Peel the carrots and cut into 3-4 inch long sections. Cut into a fine julienne ( about 1/4 inch or less). Hold in another bowl or dish.
• Cut the Squashes into a similar length and size of julienne, leaving out the seedy core parts. Hold these together.
• Strip the herb leaves from the stems and chop roughly. Hold in a tiny bowl.
• Cooking:.
• Heat half the olive oil and butter in a large frying or saute pan.
• Sautee the onion, pepper, and garlic until the onion is just translucent. Add a pinch of salt and fresh ground pepper while sauteeing, est. 3-5 minutes. Remove to the plate you held the prep on.
• Add the rest of the butter and olive oil to the pan.
• Saute the carrots until somewhat soft, est. 3 minutes.
• Add the squash and contintue to saute until they are just crisp/tender, another 3-4 minutes. Add a pinch of salt and fresh ground pepper.
• Add the onions, peppers, and garlic to the saute pan. Taste and adjust for seasoning.
• Squeeze the juice of the lemon or lime over the veggies, and add the rough chopped herbs. Saute for 1 min or less.
• Serve as a side or toss with cooked pasta.