Tuesday, February 8, 2011

Stir Fried Green Beans

Sunday Menu – Roasted Chicken, Lemon Rosemary Potatoes, Stir Fried Green Beans
Farm Share Produce – Green Beans, leafy Fennel tops (both frozen from summer)

Roasted Mustard Chicken
I didn’t have fresh tarragon, so I used the Fennel tops frozen from summer to stuff the cavity of the bird. The sauce was really good and this recipe made for a moist chicken. I used chicken broth and not water for the sauce.

Stir Fried Green Beans
Based on http://www.marthastewart.com/recipe/stir-fried-green-beans

2 T olive oil
2-3 cups frozen greens beans (fresh can be used too)
1 jalapeno, ribs and seed removed, cut into one inch strips
2 dried chiles, rehydrated in hot water and chopped
1 T lemon juice

Heat the oil over medium-high heat. Add the green beans, jalapeno and chiles. Season with salt and cook covered until green beans defrost and/or warm through, about 5 minutes. Continue to cook uncovered until green beans begin to brown, another 3-5 minutes. Remove from heat, toss with lemon juice and taste for salt.

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