I can’t believe it’s September already. This year has flown by but then don’t we always say that….
My father explained it to me when I was a child. He said that when one was 5 years old, the 3 months of summer represented 5% of one’s total life. When one was 50 years old it represented 0.5%. That’s a much smaller percentage…. No wonder it seems to go by faster.
All that to say that this is the September edition of the Secret Recipe Club.
Summer is a great time to be exploring Dancing Veggies. As Amanda is vegetarian her blog is chock-a-clock with great veggie recipes – perfect when my potager is exploding.
I was a bit surprised when she referred to this recipe for Sesame Green Beans as I great recipe ‘for spring’. She obviously lives somewhere (Wales, I think) with a much longer and different growing season then we have. I’ve never eaten a fresh green bean before mid-July at the earliest. But, then I am usually still picking and eating them in mid-September.
For a change I stayed pretty true to her recipe – adding shallots because I have them, and cutting it down to 2 servings. I also used a mix of purple and green beans – because I have them….
Sesame Green Beans
Total time: 30 minutes
- 7oz (200gr) green beans, trimmed and cut
- 2 medium shallots, sliced vertically
- 1/2 tsp minced ginger
- 1 clove garlic, minced
- 2 tsp olive oil
- 1 tsp sesame or walnut oil
- 1 tsp butter
- 2 tsp soy sauce
- 1 tbs sesame seeds, toasted
- Heat butter and oils in a small skillet.
- Add shallots and stir-fry until starting to brown, about 5 minutes.
- Add garlic, ginger and stir-fry briefly, about another minute.
- Add beans, soy sauce, reduce heat, cover and braise until beans are tender, about 15 minutes.
- Uncover and add half of the sesame seeds.
- Put into a serving bowl, top with remaining sesame seeds and serve.
- To toast sesame seeds:
- Put them into a dry, nonstick skillet over medium heat.
- Toss or stir them about in the pan until lightly golden, about 5 minutes.
Now – what else looked good? Now that I have a slow cooker her Slow Cooker Sweet Potato and Lentil Soup is going on my to-do list.
I have some lovely, golden acorn squash that are ready to pick that will be perfect for her Acorn Squash with Quinoa.
It’s mushroom season in another few weeks so we can plan on Creamy Mushroom Risotto.
I really liked her recipe for Egg Foo Young – she uses broccoli in it.
And for sweets – Cranberry Oatmeal Cookies, for Christmas, of course…. the only time I make cookies.
I’ve been looking for inspiration lately….. I think I found it.