Cooking Challenge: Green Beans

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Dilly Beans
From Church cookbook

Yield: Makes 2 quarts
INGREDIENTS

2 (1-quart) canning jars with brand-new lids and rings (see “Notes on Canning and Preserving,” below)
2 pounds fresh green beans, trimmed
4 large sprigs fresh dill
1 teaspoon celery seeds
4 garlic cloves, halved lengthwise
2 whole small dried chile peppers ..(.I do not do spicy and use red sweet peppers instead)
¼ teaspoon peppercorns .....( I use small sprinkle of to decrease the 'spiciness)
4 cups cider vinegar
1 cup water
6 tablespoons pickling salt (see “Notes on Canning and Preserving,” below)
Very Yummy...Big seller at church fair!
Directions

1. Lay a hot sterilized canning jar on its side, and slip in half of the green beans. Stand the jar up, and add 2 dill sprigs, ½ teaspoon celery seeds, 2 garlic cloves, 1 dried chile pepper, and 1/8 teaspoon peppercorns. Repeat with the other jar.

2. Bring the vinegar, water, and pickling salt to a full rolling boil in a medium saucepan over high heat. Pour the hot liquid into the two jars, dividing it evenly. Wipe away any spills from the jars’ lips. Screw on the lids and rings, and let them cool completely at room temperature. Let the pickled green beans stand for at least 4 weeks before serving.

Nutritional information is based on the entire recipe.

Calories 311 kcal
Fat 2 g
Saturated Fat 0 g
Sodium 7039 mg
Cholesterol 0 mg
Total Carbohydrate 64 g
Dietary Fiber 24 g
Sugar 30 g
Protein 16 g
Magnesium 234 mg
Potassium 2013 mg
Vitamin A 11 % daily value
Vitamin C 184 % daily value
Calcium 35 % daily value
Iron 54 % daily value


Notes

• Always use brand-new lids and rings. If you are reusing the jars, make sure they are free of nicks and cracks. After filling a jar, wipe away any spilled canning liquid from the jar’s lip with a clean, hot, moist kitchen towel before sealing.

• To sterilize the jars, rings, and lids, boil them in water to cover for at least to minutes, and remove from the water with kitchen tongs. Or wash in a dishwasher and use as soon as the drying cycle has ended. Always put up your pickles in hot jars.

• When filling up the jars with cooking liquid, leave a ¼-inch headspace between the level of the liquid and the top of the jar.

• Cool the pickles at room temperature; the long cooling period will seal the lids properly.

this just might be a good alternative to the heavy mushroom sauced green bean casserole my son loves. I will try it!

Creamy Chicken with Vegetables (Crockpot)

2-4 boneless, skinless chicken breasts
8 red potatoes, halved
½ lb baby carrots
large onion sliced
lipton onion soup seasoning
1 can cream of chicken or cream of celery soup
20 fresh green beans


Put all ingredients in a crock pot. Cook on low 4-5 hours. Can serve alone or over rice. (Nutritional info is w/o rice)

Serves 4

Calories: 398
Carbs: 53
Fat: 5
Protein: 33
Calcium: 11

Stir Fried Green Beans

INGREDIENTS:
Fresh Green Beans
Fresh ****ake Mushrooms sliced
Salt & Pepper to taste
Soy Sauce to taste
1 tbsp Sesame Oil

DIRECTIONS:
Par boil green beans for 3 min, no longer!
Place green beans, mushrooms into a very HOT wok (sprayed with a non-stick cooking spray). Drizzle with sesame oil & season with salt, pepper and soy sauce. Stir Fry until desired tenderness is reached. (I cook mine for about 3-5 minutes)

CALORIES & HOW MANY IT SERVES: Will depend on how much you make. I've never really "measured" this recipe before. But I do go easy on the sesame oil... a little goes a long way for flavor!!

OPINIONS ON HOW IT TASTED: This is one of our favorite recipes! The green beans still taste fresh & not mushy like canned green beans. :flowerforyou:

Mixed Vegetable Bake

1 quart green beans
2 cups raw carrots, shredded
2 cups celery chopped
1 1/2 cup raw onion chopped
3/4 cup green pepper strips
1 quart tomatoes
2 1/2 tsp salt
3 tbls minute tapioca

Spray a 4 quart casserole dish. Place veggies in dish in order listed except tomatoes. Mix tomatoes with salt and tapioca.
Pour over veggies. Bake @ 350 for 1 1/2 hours.


I use the DelMonte french style green beans with no salt added. The veggies don't have to be put in the dish in the proper order. you can even mix them all together and pour in casserole. Very flexible recipe. The original recipe called for 1 tbls sugar and 6 tbls melted butter to be added to tomato mixture also. I leave these out and cant tell the difference. This makes about 10- 1 cup serviings. Approx. 56 calories a serving, 13g carbs, 2g protein, 635mg sodium, 14g fiver, 0 fat.

I love this recipe. You can add other veggies depending on what you like. It is delicious and healthy.


I

Homemade Salt & Vinegar Chips (and green beans!)
Source: http://ohsheglows.com/2010/07/30/homemade-salt-vinegar-chips/

Ingredients:

Approx 4 cups (or more) white vinegar
4-5 medium potatoes, sliced into 1/4 inch rounds
1-1.5 tsp coarse sea salt
Very small sprinkle of freshly ground black pepper
2 tsp Extra virgin olive oil
3 handfuls fresh green beans, trimmed

Directions:

Wash and slice up the potatoes into 1/4 inch rounds. Place in a medium sized pot. Wash and trim green beans and place in the same pot. Pour vinegar into pot until all the potatoes and green beans are covered by the vinegar. Bring to a boil and then reduce to medium heat for 5 minutes. Remove from heat and let sit in pot for 30 minutes. After 30 minutes, take a greased baking sheet and lay the potato rounds (not green beans yet!) flat on the sheet. Drizzle oil and mix with hands. Sprinkle salt and pepper on top. Bake for 30-35 minutes at 425F. After 30 minutes of baking, flip carefully and then take the green beans and place on the baking sheet. Drizzle oil and sprinkle more salt. Bake for another 10-15 minutes, watching carefully not to burn the potatoes or beans. Serve with ketchup and more sea salt if preferred. Enjoy!

Haven't made these yet, and won't have time today, but I have green beans in the fridge and some serious plans to do so once I get my act together this weekend... Very very busy, unfortunately :ohwell:

Great recipes everyone. Thanks!

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