Thai Green Curry of Eggplant, Chickpeas, and Green Beans

19 02 2010

This is an easy curry if you have Thai green curry paste on hand that you can buy in jars in the Asian section of the grocery store. Of course, you can use any vegetables you have on hand. If you find kafir lime leaves, add one or two to the stew for a nice flavor. These leaves are used in the same way we use bay leaves to flavor stocks. Serve over brown jasmine rice. Read the rest of this entry »


Armenian Green Beans

15 02 2010

So far, my youngest, Gaelen used to be quite picky and I could only convince him to eat broccoli, green beans and salad as his greens. This is one of his favorite green bean recipes.

2 tbsp vegetable oil

2 cups chopped onions

3 cups green beans, whole or cut in half

4 medium fresh tomatoes, chopped or 1 ½ cups undrained canned tomatoes, crushed

3 tbsp lemon juice

1/8 tsp dried thyme

¼ tsp dried marjoram

¼ tsp dried basil

salt and black pepper to taste Read the rest of this entry »

Greek Style Green Beans

13 01 2010

Serves 4

This is a slow cooking method for green beans. They come out brown and caramelized and slightly shriveled. They may not look pretty but they taste great, saturated with flavor. Read the rest of this entry »