Wednesday, July 15, 2009

Green Beans

It's that time of year when things are producing quickly. Last weekend I pulled up my peas. Some of the plant were six feet long! I have never seen such tall plants before. They produced very well too. I think it was because of all the rain and cool weather this year. Underneath I had planted green beans. My peas had collapsed over the green beans because they were so heavy so some of the plants look a little sad. However, a lot of the bean plants already had beans ready to pick. I also made a trellis up the side of the shed next to the garden and planted pole beans. They are as happy as can be in that location. I love to eat beans in a lot of ways: steamed, stir-fried, etc.

One of my favorite bean recipes is a "copycat" recipe. If you go to TGI Fridays order the fried green beans, or make them at home. It's not the healthiest way to eat them, but they are so good! I got the recipe here: I also like the dip in grilled turkey burgers. It makes a great sauce.


Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing
1/4 cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper

Green Beans
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6-8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumb
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil


1. Combine dip ingredients in blender. Blend until smooth.
2. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
3. Place beans in the broth.
4. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
5. Mix beaten egg with milk in a shallow bowl.
6. Measure 1 cup of flour into another shallow bowl.
7. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
8. Take a handful of beans out of the water and shake off excess liquid.
9. Coat the beans with the flour, shaking to remove excess flour.
10. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.
11. Place the beans on a plate until all are coated.
12. Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1 1/2 inches.
13. Fry until golden brown, about 1 1/2 minutes.
14. Drain on paper towels.
15. To serve, place on a large platter and serve with the wasabi cucumber ranch dip. Enjoy!

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