There are very few things on this planet (other than most of the weird things Andrew Zimmern eats) that I don't like. With that in mind, one of those few things are string beans. However, there was a little bit of lasagna left over from last night's dinner so I decided to try and make string beans (snap peas) so that I would like them as a side dish. I don't think there are many people that won't like them my way :O) Unless of course in some twisted way they don't like bacon, well then there is no helping that. :O)
String Beans dina's way
2 tblsp. olive oil
1 tblsp. butter
1/2 cup chopped bacon
3 small shallots
1 quart fresh snap pea or string beans, cleaned
Heat olive oil and butter in a large heavy bottomed skillet. Add shallots and bacon. Cook till bacon is done, not crispy or chewy, but to your liking. Add beans/peas and saute till heated through or to the tenderness you prefer. I like them a little crunchy.
Yes, it was that simple.
Although I love them, I know people who don't like Brussels Sprouts. So the other day my daughter showed me this website called Food Porn and there was a picture of Brussels Sprouts roasted and smothered in Chorizo and Parmesan cheese. There was no recipe, but they sure looked delicious. With this picture in mind, I went out on a limb and attempted them...they turned out great!
Roasted Brussels Sprouts with Chorizo and Parmesan
1 lb. Chorizo, remove from casing
1 lb. brussels sprouts
2 tblsps. olive oil
Parmesan cheese
Remove Chorizo from the casing, break it up and cook in a heavy bottomed frying pan till almost done, stirring often to break up pieces.
Clean Brussels Sprouts. Layer in the bottom of a baking dish. Drizzle with olive oil, top with sausage and bake at 350 degrees until the Brussels Sprouts are to the tenderness you like, about 45 minutes. Shave Parmesan on top and serve hot.
Working most of the weekend, so cooking will sadly be at a minimum. I hope my pots, pans and stove don't miss me as much as I will miss them.
Hugs,
dina
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