Sweet and Sour Chicken

Prep Time: 25 minutes
Cook Time: 18 minutes

Grade: A-
Make Again: Yes

Recipe Source: Everyday Food (January 2011)

I haven't done a stir fry in a while, and I miss them. This is a simple and light version of sweet and sour (no frying).

It differs from Cook's Illustrated stir-fries in that you dump the veggies and chicken into the pan at once. That makes it easier, but it also resulted in green beans that were a little overcooked. Not bad, but not as bright green and crisp as they could have been.

When I first tasted the chicken, I was unimpressed, and thought that it was more bland because there was no marinating of the chicken. But when I tasted the full dish with veggies and sauce, I liked it more, and overall I found the dish very satisfying.

I think CI/ATK stir-fry recipes are a bit better, but a little more work, so this one will do in a pinch when there is less time. I could have shortened the time more by overlapping the cooking with prep, by at least heating up my pan while still prepping. However, I have found cleaning the kitchen before I start cooking with stir fries is a very good idea, otherwise I end up with a disaster.

Spicy Stir-Fried Sesame Chicken with Green Beans

Prep Time: 25 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2004)

This is very, very good. The sauce was spicy but not too hot and very flavorful. The recipe uses the technique of velveting the chicken which makes it extra good. It almost tastes like like it was fried, but is not greasy, because of the cornstarch mixture. And it keeps the chicken very moist.

I skipped the mushrooms, and used extra green beans and some scallions instead. I will definitely be making this again soon, since it is easy and I get great beans at the farmers market.

Roasted Sesame Green Beans

Prep Time: 8 minutes
Cook Time: 15 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (November 2005)

I didn't love these as much as I loved the Maple Mustard version, but they were still good and I will make them again probably. I might like just a bit more honey on them.

One thing I need to remember is that the garlic mixture started to overcook after a few minutes, so I didn't need to continue roasting for the recommended 10-12 minutes. I was using pretty fresh beans, and not winter grocery store beans, and they didn't need all that roasting anyway. If I was doing this with tougher beans, I would wait to put the garlic mixture on later.

Roasted Maple-Mustard Green Beans

Prep Time: 15 minutes
Cook Time: 20 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (November 2005)

These are delicious and easy. A good way to prepare supermarket green beans.

French Potato Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 10 minutes

Grade: A+

Make Again: Yes

Recipe Source: Best Light Recipe (Modified)

This is a very good recipe that I modified just a little because I don't have all the herbs required for this recipe (and don't think they are needed.) I also like reducing the potatoes a bit and adding in a bunch of green beans to get some extra veggies in. Instead of the 2 lb of potatoes, I used 1.5 pounds plus 3/4 pounds of green beans.

Southern Style Green Beans with Bacon

Prep Time: 22 minutes
Cook Time: 18-22 minutes

Grade: B

Make Again: Maybe

Recipe Source: Cook's Country (June 2004)

This was fine, but not my favorite green bean recipe. And since it isn't quick, I'm not sure I would go for this one again.

Sichuan Green Beans

Prep Time: 20 minutes
Cook Time: 15 minutes

Grade: B+

Make Again: Maybe

Recipe Source: Cook's Illustrated (January 2007)

I didn't love this as much as I thought I would. However, the leftover flavors tasted better to me, so I may try to make this again. It was just a little bit more work than I was expecting, I think.

Spicy Stir-Fried Green Beans

Prep Time: 13 minutes
Cook Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (January 1999)

This is another favorite recipe. I almost always stir in some rice right into the green beans, right after adding the liquids, and make it into a light fried rice type recipe. I use only 1 tablespoon of oil for this recipe and it still works great. I usually make this a vegetarian entree and only get 2 servings from this. I should try adding a little scrambled egg and nuts to make it even more filling.

This last time I made this, I didn't have scallions, so I used a thinly sliced shallot, which worked well and was maybe even more delicious.

Pasta with Pesto, Green Beans and Potatoes

Total Time: 26 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (July 2003)

I had Pesto in the freezer, so I didn't have to make it for this recipe. However, even if I did have to make the Pesto it would still be a quick recipe. I had a lot of down time while making this.

The only think I change is to add a little more green beans (12 oz) and to add them with about 4 or 5 minutes left. The trickiest part of this is getting everything cooked at the same time. Usually something is slightly overcooked, but not so that is is bad.

Tomato-Braised Green Beans with Basil

Prep Time: 10 minutes
Cook Time: 15 - 20 minutes

Grade: A

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

Wow, this recipe was really good. I like green beans just fine, and try to make them once a week during the summer. But this recipe was better than I expected. The flavors were really good and the green beans were nice and tender.

As I was trying this, I realized that it would be really good with pasta, so I cooked some wheat-blend pasta and it was delicious. I have a feeling that is how I will use this recipe the most. It will be a much used summer recipe for me, I believe. To make with pasta, though, I need to remember to cut the beans into smaller pieces. I used less oil than the recipe called for (2 teaspoons instead of 2 tablespoons) and it was still delicious.



My version for putting on pasta: (Serves 2 as a main dish)

2 teaspoons olive oil
1 small onion, minced
2 small cloves garlic, minced
1 pound green beans, ends trimmed and cut in half
3/4 cup petite diced tomatoes with juice
1 tablespoon minced fresh basil
4-6 oz whole-wheat blend pasta
salt

1. Heat oil over medium heat in 12" skillet with a cover until shimmering.

2. Add onion and cook until golden, about 5 minutes.

3. Meanwhile, start pot of water boiling.

4. Add garlic and cook until fragrant, about 30 seconds. (Take off heat to avoid burning.)

5. Add tomatoes and green beans, and a pinch of salt. Reduced heat to low, and simmer for 15-20 minutes, stirring occasionally.

6. When water is boiling, add 2 teaspoons of salt and pasta to water and cook until al dente. Drain when done, saving a little pasta water in case it is needed for sauce.

7. When green beans are tender, with a little bit of resistent to the bite, stir in drained pasta and the basil. Season with salt and pepper and serve.

Sautéed Corn, Green Beans, Bacon, and Scallions

Prep Time: 20 minutes
Cook Time: 12 minutes

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (September 2003)
(See my index of EF favorite recipes here.)

This is one of my favorite summer recipes, using up the great corn and green beans that I can get at the farmer's market weekly. It is simple and highly flavored. Prep time would be a lot quicker with frozen corn and green beans, and this would probably still be good. But I save this recipe for the summer and fresh produce.

I have modified this recipe as follows, to make a little lighter and healthier. I don't love green beans on their own, but adding them into this combo is delicious. It lets me get a serving of veggies with this side dish.

You could saute the beans instead of cooking in boiling water, and save dirtying a pot, but it takes longer for them to cook, and timing becomes more of an issue, so I prefer starting them separately.

Sautéed Corn, Green Beans, Bacon, and Scallions (my version)

4 slices bacon, cut into 1-inch strips
3 cups corn kernels (best if cut off of fresh corn cobs)
12 oz green beans, trimmed and cut into 1" lengths
Coarse salt and ground black pepper
Pinch crushed red pepper
3 sliced scallions

1. Heat 1 quart of water over high heat to bring to a boil. When boiling, add 1 teaspoon of salt, and the green beans. When just tender, drain beans.

2. Meanwhile, cook strips in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. When crisp, remove with slotted spoon and drain on paper towels. Remove all fat, and add back 1 - 1 1/2 tablespoons of bacon fat.

3. Add corn kernels; season with coarse salt, ground black pepper, and a pinch or two of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in 2 to 3 thinly sliced scallions, green beans and bacon. Serve immediately.

Sauteed Green Beans and Red Onion

Prep Time: 10 minutes
Cook Time: 15 minutes

Grade: B+

Make Again: Yes

Recipe Source: Everyday Foods (April 2004)

I give this recipe a B+ because I don't end up craving this recipe, but perhaps that isn't fair. I don't generally crave green beans. As far as simple vegetable recipes go, this is a very good one, and the red onion and balsamic vinegar add a lot of flavor. I find that 1 tablespoon of oil is enough, and 2 tablespoons would actually make this too greasy for my tastes.