Mediterranean Green Beans and Orzo with bonus leftover casserole

What a way to enjoy the green beans from your garden (or local farmer's market)! This dish can be made with no meat, or you can replace the chicken I use with tofu, shrimp, chunked cod, etc. And the casserole is a great way to revive leftovers, suitable for brunch, lunch, or dinner.

Scroll to the end for my 30-second tzatziki, which I think is appropriate with either preparation, as well as most other savory foods.

Mediterranean Green Beans and Orzo

Serves 6-8, or see alternative leftover casserole, below

2 teaspoons olive oil
½ yellow onion, diced
1 chicken breast, trimmed and cut into 2-inch chunks (optional; leave out our replace with protein of your choice)
2 large garlic cloves, minced
1 lb. fresh green beans, trimmed and cut into 1-2 inch pieces
1 (15 oz.) can diced tomatoes, with juice
¼ cup red wine
1 teaspoon salt, plus more to taste
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1 teaspoon fresh mint, chopped
½ cup crumbled feta
Freshly ground black pepper to taste

For the orzo:
1 lb. orzo
1 small garlic clove, minced
Juice and zest of one lemon
1 teaspoon olive oil
Salt and red pepper flakes to taste

Bring a well-salted pot of water to boil; cook orzo al dente according to package directions.

Meanwhile, in a large skillet, warm the oil over medium heat.  When it shimmers, add the onion and chicken, along with a sprinkle of salt, and sauté until onion is translucent and chicken is mostly cooked through, about 8 minutes.  Toss in the garlic and cook, stirring constantly, until fragrant, about one minute.  Add the green beans, tomatoes, red wine, teaspoon salt, and fresh and dried herbs.  Stir to incorporate, cover, and lower to simmer.  Cook until green beans are crisp-tender, about 20 minutes.  Season with more salt if desired and pepper.

Drain the orzo and stir in the garlic, lemon zest and juice, olive oil, and salt and red pepper.  Fold the crumbled feta into the green beans just before serving.  Serve with 30-second tzatziki* and lemon wedges. Perhaps it will look something like this:

BONUS LEFTOVER BRUNCH CASSEROLE

Mix leftover green beans and orzo together in a large bowl. Grease a baking dish and preheat the oven to 375°F.

In a small bowl whisk together 1 egg, ¼ teaspoon prepared mustard, and 1 tablespoon milk (dairy or alternative), along with salt and pepper to taste; do one of these egg mixtures for each cup of leftover green beans and orzo (so, three cups of combined leftovers=3 eggs, ¾ teaspoon mustard, 3 tablespoons milk…).  Stir the egg mixture into the bowl of leftovers and combine well. Spread evenly into the baking dish and bake in the oven until egg is cooked through, about 45 minutes.

OPTIONAL: When the dish is done, remove from oven and sprinkle evenly with a thin layer of shredded mozzarella.  Broil on high about five minutes, or until browned on top.

Serve with a simple side salad of fresh greens, slivered almonds, blackberries, and sliced fresh apricots dressed with seasoned rice vinegar and salt and pepper, like so:

*30-second tzatziki

1 cup Greek or other thick, whole-fat plain yogurt
1 small garlic clove
½ teaspoon salt
1-2 tablespoons peeled, diced cucumber
Black pepper to taste

Place the garlic and salt in a mortar and pestle and crush into a paste.  In a small serving bowl, combine all ingredients, including garlic paste.  Taste for seasoning and add more salt or a dash of lemon juice if desired.

Green Bean and Potato Salad

I like the vinegar in German Potato Salad, but not the bacon.  I like the eggs in American mustard-style potato salad, but pretty much nothing else.  Oh, and I like green beans.  So, you can imagine how this recipe came about.

This works well hot, cold, or at room temperature, as a side or just as a light lunch with a nice, crisp lager.  You could throw in capers or olives for an extra bit of sour, swap our the dill for any other fresh herb (dried doesn't seem to work), or trade the green beans for broccoli or asparagus.

Green Bean and Potato Salad

Serves 6-8 as a side

2 lbs. baby red potatoes (or any other fingerling)
1 lb. green beans, cleaned and trimmed
4 hard boiled eggs, peeled
1/8 cup diced red onion
3 tablespoons chopped fresh dill or herb of your choice
2 tablespoons mayonnaise
3 tablespoons grainy mustard
4 tablespoon cider vinegar
Salt and freshly ground black pepper to taste

Clean potatoes and cut in half or quarters to yield a somewhat uniform size.  In a large saucepan or Dutch oven, bring very salty water to boil and add potatoes.  Lower heat to a gentle boil; after 5 minutes, add green beans and continue to cook until everything is tender but not falling apart, about fifteen minutes.  Drain and set aside.

Slice peeled eggs in half and remove yolks.  Place yolks in a bowl with mayonnaise, mustard, vinegar, and salt and pepper to taste.  Mash with a fork until mostly smooth.  Chop egg whites and add to the dressing along with onion and dill.  Stir in potatoes and green beans and adjust seasoning if necessary.

My favorite leftover tricks: things with pancakes

Anything savory in your leftover pile works well with bread and eggs--sandwiches, quiches (large or small), or just a pile of scrambled eggs make good vehicles for meat and vegetables.  Soups are a common standby (and those mashed sweet potatoes would make a great thickener for a broth), and chopped meat and veggies can easily go into a lasagne or be stir fried with some leftover rice or tossed with vermicelli or ramen. But nothing says "leftover fun" like Korean drunk food.  Pa Jun is an eggy pancake usually filled with green onions and gobbled up late at night to soak up the alcohol poisoning that might otherwise ensue after a wild night of karaoke.  It's also comforting, simple to make, and breathes new life into your leftover holiday meal.  

Pa Jun (Korean pancake) with leftovers

Serves 4 with a side salad

2 cups flour
2 eggs, beaten
1.5 cups water
1 cup diced leftover meat and vegetables
1 tsp salt
Oil for cooking

Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.

Heat a saute pan over medium heat and coat with a thin layer of oil. Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan). Cook for 3-4 minutes until set and golden brown on bottom. Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.

Serve with soy sauce and Sriracha on the side.  

*     *     *     *     *     *      *     *     *     *     *     *     *

Crepes are an equally logical vehicle for your leftovers--be sure to stir in some sauce or gravy if you have it, and combine whatever leftovers you like together.  Those green beans with gorgonzola and bacon would be surprisingly good with a touch of cranberry sauce, by the way--get creative.  Crack open a work  beer to inspire you in the kitchen. If you make the crepes with chick pea flour, they'll have a pleasant, nutty taste and pack an extra protein punch.

Basic crepes

Serves 4

1.5 cup flours in any combination: chicke pea, whole wheat, unbleached white...

2/3 cup water

1 tablespoon lemon juice
1 egg
1 teaspoon salt

Combine all ingredients, adjusting flour content to produce a runny batter that will create a thin crepe.  Cook over medium heat in a large hot skillet that has been liberally prepared with cooking spray until golden on each side.  Each crepe should fill the skillet, yielding a total of four. 

Meanwhile, gently heat leftover filling(s) in the microwave or in a saucepan over medium-low heat: plan on 1 to 1.5 cups of filling per crepe.  To assemble, lay one crepe on a plate, spoon one fourth of the filling in a line slightly to one side of the center of the crepe, and roll.  

Some crepe fillings from our leftover menu:

Green beans with bacon and gorgonzola + cranberry sauce
Thai mashed sweet potatoes + roast meat (+ cranberry sauce)
Roasted vegetables with or without roast meat

'Tis the season: feeding a crowd of sleazy people who have suddenly amassed at your doorstep for the holidays (aka, your family)

I love my family, and I love having them over for a big meal, but sweet Jesus do I hate spinning in circles in my kitchen for hours, dirtying every non-dishwasher-safe pot and pan that I own. Can't I love them without becoming thoroughly exhausted by noon?  Yes, I think I can.

The night before, you can whip up a simple, preservative-free Cranberry Sauce.  Boil 1 bag fresh cranberries (pick out the squashed duds) with 1 cinnamon stick, 1 cup packed brown sugar, 1/2 teaspoon cloves, and 1 cup of either orange juice of apple cider.  Cover and lower heat to medium, stirring occasionally until berries have all burst and the sauce starts to thicken, then remove from heat.  When it's cool, refrigerate; you can either serve it at room temperature (put it out when you start cooking the next day) or hot for the feast.

You can also make your pies the night before.  Then, on the big day...

Grill some pork (or ham).  Let the men do it--they like sitting outside near open fire for some reason.  And if you brine it the night before, it really doesn't take that much time to cook.  This frees up the oven to...

Roast potatoes.  Throw in whatever other veggies people will eat, too.  Brussels sprouts, cauliflower, cubed squash, and carrots are all fair game, and the roasting often sweetens things up, making unpopular bitter vegetables like the above more palatable to cabbage-family haters.  Then, on the stove top you can quickly make...

Thai Red Curry Mashed Sweet Potatoes.  Peel, cut, and boil 4-6 medium sweet potatoes until soft (you can also throw in some butternut squash if you want).  Drain and add 2 teaspoons red curry paste, 1 teaspoon lime juice, 1 cup coconut milk, and salt and black pepper to taste.  Mash the hell out of 'em.  And if you have a steamer insert, you can steam 2 pounds of fresh

Green Beans right over the boiling potatoes.  In the oven that is lovingly roasting your vegetables, you can bake 6 strips of bacon until crisp and crumble them over your cooked green beans.  First, toss the bright green, al dente beans with 1 clove smashed garlic, 1 tablespoon lemon juice, and salt and pepper to taste.  Then drizzle a little of the bacon grease over it, stir, and top with crumbled bacon and crumbled gorgonzola.

You'll have so much free time, you'll be able to mull some cider and sip happily with a heavy pour of rum (or, the favorite add-in at the Byrnes-Riner house, tequila): dump a gallon of apple cider into a Dutch oven or similarly large vessel, and add 1 large orange studded generously with cloves (great project for someone stationary who's not helping enough), 2 cinnamon sticks, and 1 dried star anise (optional).  Simmer over medium-low heat until it's good and hot, and let it cook for as long as you like--the flavors get stronger with time.  Add the rum or tequila directly to your cup to avoid cooking off the precious alcohol.

Then the fun begins all over again with leftovers...stay tuned for those. Happy holidays!

Savory Crepes Primavera

I borrowed the basic crepes recipe from my friend, Tiffini, who uses chick pea flour, giving a nice protein boost to this meal.  Use whatever vegetables you have, and don't be stingy!

Savory Crepes Primavera

 

Serves 4

 

Crepes:

 

1 cup flour (for a protein kick, use chick pea flour)

2/3 cup water

1 tablespoon lemon juice

¼ cup grated zucchini, drained

1 tablespoon minced red onion

1 teaspoon dried oregano

1 teaspoon salt 

1 tablespoon crumbled feta

Freshly ground black pepper to taste

 

Combine all ingredients into a runny batter; cook over medium heat in a large hot skillet that has been liberally prepared with cooking spray until golden on each side.  Each crepe should fill the skillet, yielding a total of four.  Place in a baking dish and keep warm in the oven at about 250°F.  

 

Vegetable filling:

 

1 large onion, sliced into half-rings

4 large yellow, orange, or red bell peppers (or any combination), sliced into 1-inch strips

1 tablespoon Olive oil

Salt

½ cup green beans, blanched and Frenched (pull apart at the seams)

1 tablespoon balsamic vinegar

1 tablespoon capers

 

Sour cream for serving, optional

 

Wipe out skillet and heat the oil in it over medium heat.  Add onion, peppers, and the salt and cook about 20 minutes, stirring frequently, until onion is very soft and peppers start to wilt.  Add the balsamic vinegar and green beans, cover and reduce heat to low, and cook another 15-20 minutes or until vinegar is mostly reduced.  Stir in capers and remove from heat.  

 

To assemble: Place one crepe on each of four plates.  Place equal amounts of the vegetable filling in a vertical line in the middle of each crepe; fold over the sides to create a loose burrito.  May be served with sour cream on the side.  

Dark Lord of Vegetables

From now on, you will please refer to me as Queen of the Socialist Tubers and Bringer of the New World Order.


Merry Christmas, Everyone!  Even you, Sarah Palin!

http://www.slate.com/id/2278621

Turkish Green Beans

I have a glut of green beans this time of year, and as a result I am freezing, pickling, and trying to come up with as many recipes as I can to enjoy the fresh ones without getting sick of the same old thing. I grew up eating green beans that were boiled until they turned khaki in a pot with a whole onion (it disintegrated) and a big hunk of bacon (it added flavor but turned to rubber in the process). Strange waste of food.



One of my favorite things to do is simple and can serve as a side dish or, poured over pasta or rice, makes a hearty meal. It’s actually loosely based on a Turkish friend’s reminiscence of her mother’s green beans, a favorite way to get through Foundation of Folklore at IU (thanks, Lena).



Turkish Green Beans

1 pound fresh green beans, rinsed, trimmed, and cut into bite-size pieces
1 – 14.5 oz. can diced tomatoes, or 3 large fresh tomatoes, diced, with juice
2 garlic cloves, minced
1 large bunch fresh oregano or 1 teaspoon dried (1 tsp. herbes de provence works nicely, too)
Olive oil, salt, and black pepper to taste
2 oz. feta cheese, optional



Steam green beans in a medium saucepan with a steamer basket until they are crisp-tender and a bright green color. Drain and replace to pot. Add tomatoes, garlic, oregano, and salt; stir and heat on medium-low until tomatoes are warm and start to release liquid, about 5 minutes. Drizzle with olive oil and season with black pepper. Crumble feta cheese over the top if desired.