Life is plugging along here in Minnesota. The summer weather has been perfect: warm temperatures without being too hot, light breezes, and sunshine. There have been so many thunderstorms at night, though. I'm slowly getting used to the Midwest thunderstorms; they are very different from the Northeast. Firstly, they seem to be much more dangerous with really damaging winds (blowing away all sorts of outdoor furniture and bringing down tree branches), un-ending dramatic lightening, and more frequently than I'm comfortable with, tornadoes. I'm starting to not go into panic mode every time the radio breaks to say that there is a tornado warning for a part of Minnesota, but I still do close a lot of the doors to keep the cat near me in case I hear that the warning has spread to our county. That way, I figure I can grab the cat and head down to the basement. Thunderstorms in the Northeast were much louder, though. I miss the thunder that makes the windows shake. Here, there seems to be more lightening, less thunder.
Since coming back from vacation, the hubby and I have been trying to eat as many vegetables from our garden as possible. This week the green beans and shallots were ready. I found this recipe online almost a year ago on Martha Stewart for green beans, shallots, and bread crumbs. I had wanted to make it for Thanksgiving, but ended up not and opting instead for the classic Campbell's green bean casserole. The Martha Stewart recipe has many of the fabulous flavors of the Campbell's recipe, but without the creaminess (and calories) from the cream of mushroom soup. The Martha recipe is overall nicer because it's healthier, hightling olive oil instead of cream, and easier to make. Plus, you don't have to turn on your oven - which, if you're like me and don't own an air conditioner, is a big plus in the summertime.
So, we'll continue to enjoy this recipe until our green beans stop producing, which will all this nice daytime sunshine and nighttime rain, will hopefully be months away!
Green Beans with Shallots and Homemade Breadcrumbs
Adapted from Martha Stewart
2 pounds green beans
1/4 cup olive oil
2 shallots, thinly sliced
1/2 cup homemade or store-bought breadcrumbs (see below for homemade ingredients)
salt and pepper to taste
For homemade breadcrumbs
3 medium slices of homemade bread (your recipe of choice - I use a bread machine)
1/4 cup olive oil
2 teaspoons garlic powder
1 Tablespoon Italian seasoning (combination of oregano, marjoram, thyme, rosemary, and sweet basil)
1.) To make breadcrumbs, pre-heat oven to 350 degrees. In the meantime, take the 3 slices of bread and toast them in a toaster or toaster oven until golden (medium). Then, cut them into 1/2 inch squares. Place the breadcrumbs on a baking sheet. Drizzle lightly the olive oil and add the garlic powder and Italian seasoning. Once the oven is heated, place the breadcrumbs in the oven for about 5 minutes (to dry them out further). Avoid letting them burn in the oven.
2.) Blanch the beans: Rinse the beans well. Fill a medium-sized pot halfway with water, place it on the stove over medium-high heat. Once the water is boiling, toss in the beans and cook for 2 minutes (no more than 2.5 minutes). The beans should be bright green. Immediately, drain the beans and run them under cold water. The cold water stops the beans from cooking and prevents them from becoming mushy. (Alternatively, you could prepare an ice bath and then place the drained beans in that instead of running them under cold water). Drain again and pat the beans dry.
3.) Heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring occassionally, until they are golden (about 5 minutes). Add in the green beans and breadcrumbs. Stir. Cook a couple minutes more just to heat the green beans a little.
4.) Season with salt and pepper to your liking. Serve.
