- 1 pound green beans, cleaned, trimmed
- 2 teaspoons olive oil
- 1 1/2 cups fresh salsa
- 1 tablespoon white wine vinegar
- 1/4 pound crumble feta cheese
- Blanch the beans in boiling salted water for 3 minutes. Drain and refresh under running cold water.
- Heat the olive oil in a large skillet. Add the salsa and bring to a simmer. Add the vinegar and green beans. Simmer for 4 minutes. Transfer to a platter and spring the cheese over the sop.
- Serves 6 to 8
Here is a simple little recipe that I found in the San Francisco Chronicle (1992 or thereabouts) that is a "keeper" because it is so good...and a good way to make green beans deliciously different:
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I was just tallying up the years I have know Maryann and was shocked (just shocked) to realize that we have know each other for almost 40 years. Gulp. Maryann was one of the first friends I made when I "came out." It was such a transitory period of my life...a time of old friends stopping being friends...and new friends appearing. Because I was so uncertain about so many things in my life at that point, I used to say to her something along the line of "If we still know each other next year, let's do ______ "(fill in the blank). That comment used to drive her nuts. Now we have known each other almost 40 years...so Maryann, I guess I can no longer say "If we still know each other next year" because we both know beyond a doubt that we will. Over the years that have been so many events that have become stories of laughter at the things we have done. I could spend the whole morning telling all of you these stories. However, for today's purpose suffice it to say that I fondly remember: 1) Making snow angels while dressed in a suit and topcoat because MA was doing the same while in a smart cocktail dress and fur jacket. 2) Mai Tai fueled evenings at Don The Beachcomber (in St. Paul, MN). 3) The very infamous Christmas sing-along tape (which is now a CD). Yes, there are more stories but I stop here for today...and share with you her recipe for "Asian Slaw." 1 - 3 oz pkg Chicken Ramen Noodles 3-4 oz sunflower seeds 1 bunch green onions, chopped 1/2 cup oil 1/2 cup vinegar 1/2 cup sugar 1 - 16 oz pkg cole slaw Crush the ramen noodles in a bowl, stir in the seasoning packet, sunflower seeds, green onions, oil, vinegar and sugar. Mix 'til sugar is dissolved. Place the coleslaw mix into a large salad bowl, pour dressing mix over and toss lightly to combine well. Refrigerate at least one hour before serving. The story behind the recipe: So you think this sounds too easy...try it! This recipe doubles or triples easily...but the original quantities make for a huge amount of servings... 3 - 4 cups, zucchini, cubed
1 medium red onion, sliced 2 cups fresh mushrooms, sliced 2 large tomatoes, coarsely chopped 1 - 2 cloves garlic, minced 1 - 2 tps oregano 1 cup sharp cheddar cheese, grated 1 cup mozzarella cheese, grated Extra cheese for topping. Combine all ingredients and place in a greased baking dish (9x13). Top with extra cheese. Bake, uncovered, at 350F for 30 minutes. Do not overbake. (trust me when I say do not change anything) |
AuthorFamily, friends and home are the treasures that bring me the most pleasure. Through my blog, I wish to share part of my life and heart with readers. Archives
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