Make new friends, but keep the old…
My dinners these days often revolve around two central questions: what produce do I have in my fridge, and more importantly – what’s about to go bad? Today’s answer to the latter: green beans. I love me some fresh green beans, but the word “fresh” wasn’t really true any more in describing these particular beans. Still, I bravely picked through the container and separated the questionable beans from the salvageable ones. (If I die of green bean poisoning tomorrow, you read it here first).
Luckily for my green beans, I just picked up the sequel to one of my all time favorite cookbooks. I’m a huge fan ofby Terry Walters, and the new Clean Start looks to be even more exciting. Since I’ve of course already read the book cover to cover (yes, I read cookbooks for fun), I knew my green beans had a solid future.
They would become Green Fries.
I don’t think I’ve ever really fried anything, aside from the brief stretch of time when I actually owned a little deep frier. I’ve never fried on the stove-top, though. I tend to avoid frying things (pesky calories and all). Tonight, though, I had some green beans, and I had a new cookbook, and doggone it, I felt like frying something.
For the record, a) frying stuff is dangerous. I could’ve used a reminder before I embarked upon this journey. b) Fried green beans are good, but I’m not sure they’re better than roasting them to eat as fries. The texture is a little better, but might not be better enough to be worth the trouble (and calories) of frying. That said, I still ate a ton of them.
So, green bean fries are my new friend (roasted or fried!)
To go with my green bean fries, I made an old favorite standby – chickpea cutlets from. So easy. So good. Such awesome leftovers. And I actually remembered to add the spices this time.
And I grilled a corn-on-the-cob.
Word to your mother. Now go be a good scout and eat some plants.