a little of each

A family's cookbook

Green Beans with Warm Mustard Vinaigrette May 16, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:29 am
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2 pounds fresh green beans, ends trimmed
2 shallots, minced
2 Tbl Dijon mustard
2 Tbl balsamic vinegar
1/2 cup olive oil
1/4 cup Fresh dill, chopped
salt & pepper



1. Heat a large pot of water to boiling. Add the green beans and cook until crisp tender, 2 to 4 minutes. Drain well.

2. While the beans are cooking, place the shallots, mustard, vinegar, oil, salt & pepper in a small saucepan. Heat, whisking constantly, just until mixture is hot to touch.

3. Toss the hot green beans with the dressing to coat. Quickly add the dill and toss to combine. Serve at once.


Stringbeans with Shallots March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:59 pm
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1 lb fresh or frozen stringbeans

2 Tbl unsalted butter

1 Tbl olive oil

3 large shallots diced

½ tsp salt and pepper



Blanch stringbeans in boiling salted water for 1 ½ minutes. Quickly drain and immerse in ice water. Heat butter and oil in a large sauté pan. Sauté the shallots on medium heat for 5 to 10 minutes, tossing them occasionally, until they are lightly browned. Drain the string beans and add them to the shallots in the sauté pan. Add the salt and pepper, tossing well. Heat only until the beans are heated though.


Simple Steam-Sautéed Green Beans

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:56 pm
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This recipe, found in one of Adam’s cookbooks, is for fresh green beans and has some easy, tasty variations.


Basic Ingredients

1 lb fresh green beans, stem ends trimmed

4 Tbl butter

1/3 cup water

½ tsp salt

black pepper



Trim stem ends from green beans and snap beans in half. Add green beans, 1/3 cup water, 2 Tbl butter and salt to a medium-sized pot. Cover and cook over medium high heat until steam escapes under lid. Set timer for 5 minutes and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and green beans start to sauté, 1 to 2 minutes longer. Turn off heat and stir in remaining 2 Tbl of butter and pepper to taste.




Almonds and Parsley

¼ cup toasted slivered almonds

¼ tsp grated lemon zest

2 Tbl chopped fresh parsley


Pecans and Blue Cheese

¼ cup toasted chopped pecans

¼ cup crumbled blue cheese


Pine Nuts, Garlic and Basil

1 clove garlic, minced

¼ cup pine nuts, toasted

2 Tbl fresh basil, chopped


Bacon, Vinegar and Thyme

2 slices of bacon, cut into 1 inch pieces, fried

1 small onion, diced and sautéed about 5 minutes

1 clove garlic, minced

½ tsp dried thyme or 1 ½ Tbl fresh

1 Tbl balsamic vinegar


French Green Beans Tossed with Fried Garlic

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:54 pm
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From “The Dinner Doctor.” Serves four.



1 Tbl olive oil

1 Tbl butter

4 cloves garlic, thinly sliced

1 (9 oz) package frozen French-cut green beans or fresh beans cut into small segments


1 Tbl fresh parsley, chopped



Heat the olive oil and butter in a small saucepan over medium heat until the butter melts. Add the garlic and cook, stirring, until it browns, about three minutes. Turn off the heat and set the pan aside. Heat the green beans in a microwave-safe bowl on high power until the beans are hot, about four minutes. Season the beans with salt and pepper and pour the garlic and oil mixture over them. Stir to combine and garnish with the parsley.


Blue Cheese Green Beans

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:51 pm
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2 oz blue cheese, crumbled

3 tsp half and half

2 tsp white wine vinegar

1 tsp grated Parmesan cheese

½ tsp oregano

¼ tsp coarse ground pepper

1/8 tsp sugar

¼ cup olive oil

1 lb fresh green beans

¼ tsp salt

4 slices bacon, fried and crumbled



Combine one oz blue cheese, half and half, vinegar, Parmesan cheese, oregano, pepper and sugar in blender. Process until smooth. With blender running, add oil in a steady stream until just blended. Set aside. Prepare green beans by washing, trimming and removing strings. Steam until tender; drain. Arrange beans on a serving platter. Sprinkle with salt and pepper. Pour blue cheese dressing over beans. Top with remaining crumbled blue cheese and bacon.