Monday, September 19, 2011

Green Bean with Ginger and Tomatoes

The dinner with my friend to share Indian food was a success!  I have tons and tons of food magazines and they all these laid out menus, right?  Well I’ve never followed one of those until now.  I made the whole dinner menu from Feast on Flavor from Everyday Food volume 85.  I had told you I was going to make the Spiced Potatoes and Onions, those were just okay.  My favorite dish of the night was Green Beans with Ginger and Tomatoes.  
Friday Night Menu – Tandoori Chicken, Basmati Rice, Spiced Potatoes and Onions, Cucumber Raita, Green Beans with Ginger and Tomatoes, and the most scrumptious cake our guest brought from our favorite, local Italian Bakery
Farm Share Food – Onions, Tomatoes
Green Beans with Ginger and Tomatoes
Everyday Food volume 85

Printable Version
1 T olive oil
2 T ginger, minced
½ t ground coriander
1 pound green beans, trimmed
Salt and Pepper
3 medium tomatoes, cut into ¼ inch wedges
1 T lime juice
In a large skillet heat oil over medium-high heat.  Add ginger and garlic and cook, stirring constantly, until fragrant – 1 minute.  Add green beans.  Season with salt and pepper.  Stirring occasionally until green beans begin to soften, 5 minutes.  Add tomatoes, cook  until tomatoes begin to release their juice, 3 minutes.  Add ¼ cup water, reduce heat to medium, cover and cook 4 minutes.  Uncover, increase heat to high and cook until liquid is reduced, about 5 minutes.  Stir in lime juice, season to taste with salt and pepper.  Serve warm or at room temperature.

No comments:

Post a Comment