Tag Archives: side dish

Finger-lickin' Roasted Green Beans

Hello my friends!

As a continuation of my Tasty Kitchen recipe-snatching rampage, I bring you these green beans. They are adapted from this recipe, and originally called “Roasted Green Bean Fries” because they kind of taste like French Fries.

I call these ‘finger-lickin” because I consumed well over half a pound of these with much licking of fingers in between grabbings. So if you thought ‘finger-lickin” was just a cute phrase, please also know that it was a messy and delicious reality. And unsanitary, too, if you believe in cooties.

Under normal circumstances, I estimate they would serve 3 adults as a side dish. However, anything this delicious simply cannot be categorized under the header ‘normal circumstances,’ so to be safe I would assign 1/2 lb to each human being.

Quick warning: the first time I made these, I used a blurp of olive oil without measuring. I mean, who actually measures out their cooking oil? Well, my ‘blurp’ turned out to be waaay too much, and the green beans were quite oily. Delicious as well–don’t get me wrong–but just too dang oily. So take a second and measure out that teaspoon–it really makes a difference. You’re going for a very thin coating here.

Ingredients

(Serves 3)

1 lb fresh green beans

1 tsp olive oil

1/4 tsp salt (1/2 tsp = too much)

1/2 tsp pepper

Optional: freshly squeezed lemon juice or spicy dipping sauce

Preheat the oven to 425. Wash the green beans, snap off the stems, and put them on a baking sheet.

Pretend I took a picture of me pouring in the teaspoon of olive oil and tossing them about.

Add the salt . . .

. . . and the pepper.

Now get your hands in there and get ’em dirty!

Toss those babies until they’re all evenly coated. Here we go.

Bake them for 15 minutes, turn them over, and bake them for another 15.

Serve! If you’re trying to dress them up as a treat for the kids, serve ’em with ketchup for the illusion of fries. You can also add a little more salt to taste if necessary. For the adults, you can squeeze on some lemon juice for a punch of freshness to the ole buds.

Or you can serve them with a fun spicy dipping sauce such as this one–that would be fanstastic. Any way you spin it, they’re delicious.

And they also couldn’t be easier. I was inspired to write this small poem about them. I dedicate it to my husband, with whom I promise to share these green beans til the end of time:

I’d eat these green beans day or night

I wouldn’t share without a fight;

they’re tasty, green and oh so great

I’ll pile them high upon my plate.

But since I’m married to this man

whose name is neither Cran nor Stan

I’ll share them so I don’t get fat

forever and ever and ever. Stat.

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Cacio e Pepe

This simple little Italian number is literally translated ‘cheese and pepper.’ And it couldn’t be easier!

I must warn you, folks–it is spicy. Black pepper-style spicy. I hope your tongues can handle it, but if not, click on over to my Penne Rosa for a milder but equally delicious experience.

I already know this is a great dish to make when my husband is out of town, because it’s freshly made with minimal ingredients and minimal effort. And when he’s not around, well, let’s just say I’m reluctant to make much of an effort in the kitchen. Just the thought of turning on the stove makes me feel downright lazy. So let it be known I will turn to this!

The original recipe was hitting my personal saltiness limit, so I downed the amount of salt–but taste it and add more salt if your taste buds demand it.

Ingredients

(Serves 4)

1 lb thin spaghetti noodles

1 c reserved pasta water

1 c grated Pecorino Romano cheese

1 1/2 tsp salt

4 tsp cracked black peppercorns

2 TBS butter

First, let’s examine and rejoice in the simplicity of the ingredient list. Such a humble looking group! But destined for greatness nonetheless.

Boil the pasta in salted water (salted = important!) until al dente.

While it’s doing it’s thang, bash up the peppercorns with a mortar and pestle.

If you don’t have one, put the peppercorns in a closed ziploc bag and go at ’em with a rolling pin. Where there’s a will, there’s a way, say I.

Now let’s grate up a hefty pile of Pecorino Romano. I used to cut the skin off my finger with my regular grater and bleed all over my ingredients until Santa rewarded my year of goodness (hah!) with a microplane zester. The grated cheese was practically leaping off the block. This thing is a contraption of genius.

How I love it.

Reserve 1 cup of the pasta water, and drain the noodles.

In the same (now empty) pot, add the pasta water and 2 TBS of butter.

Over medium heat, melt the butter and then add the pasta back in.

Toss to coat it in the sauce. Now add half the cheese (ouch–can someone say ‘overexposed’?) . . .

. . . half the pepper . . .

. . . and all the salt.

Mix that good stuff around.

Serve into bowls, and top each one with the remaining cheese and pepper.

Great job! You just made an Italian original.

I must say–it would be so easy and SO fantastic to add some veggies to this. Some freshly chopped Roma tomatoes. Some sauteed zucchini. Some diced artichoke hearts. Or even some protein–shrimp! Chopped up grilled chicken! Grilled salmon! This dish can be your canvas for a limitless array of ingredients. Take hold of the power as the kitchen artiste!

Make it today. Or tomorrow! Or never! I love you regardless!

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