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Green Beans

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NEWS
May 24, 2012
2 medium garlic cloves, sliced thin 2 teaspoons extra virgin olive oil 1/4 teaspoon of salt or more to taste 1 pound green beans, cleaned and trimmed   1. Put olive oil, garlic, and salt into shallow serving dish and mix. 2. Put beans into boiling water for 6 minutes (important to time this). 3. Drain well and put into serving dish. Turn the beans in the olive oil mix until they are well coated. Taste for salt and adjust if needed. From kitchen of Giuliana and Bob Pierson Per serving (based on 8)
FOOD
March 4, 2016
Makes 4-6 servings Kosher or sea salt 1 pound of Chinese long beans or green beans, sliced into 2-inch pieces 1 tablespoon low-sodium soy sauce, or more as needed 1/4 cup no-salt-added homemade or store-bought vegetable broth 1/2 teaspoon light brown sugar 2 tablespoons peanut oil 1/2 cup dry-roasted, unsalted peanuts 4 cloves garlic, minced or pressed 3 or 4 dried arbol chili peppers, stemmed and thinly sliced (seeded,...
FOOD
May 28, 1995 | By Faye Levy, FOR THE INQUIRER
As the weather warms up, the price of green beans comes down just in time to help complement a splendid Memorial Day spread. Since they cook in just a few minutes, they are invaluable to the busy holiday cook searching for a satisfying side dish. Although they are lean, with only 30 to 40 calories per cup, they contribute Vitamin A, Vitamin C and potassium to our diets. To cook beans quickly, first put a pot of water on to boil, using enough so the beans can swim around easily.
FOOD
September 6, 2012 | By Stephanie Witt Sedgwick, Washington Post
The flavors are Greek; the cooking method is Chinese. The fusion results in a dish full of flavor. It's also a dish that seems to improve as its sits and doesn't need to be piping hot. Serve over rice, noodles, or toasted slices of Italian bread.   Greek Chicken, Tomato, Green Bean Saute 4 or 5 servings Salt 1 pound green beans, trimmed; cut into 1-inch pieces 2 tablespoons mild olive oil 1 pound boneless, skinless chicken breast halves, trimmed; cut into strips 1/4-inch thick, 1-inch long 1 medium (4 or 5 ounces)
FOOD
May 21, 1997 | By Marie Simmons, FOR THE INQUIRER
In her impressive new cookbook, A Fresh Taste of Italy (Broadway Books, $30), Michele Scicolone shares many of her favorite Italian recipes. Some are authentic regional classics, others are imaginative restaurant specialties and others are old family favorites. Her grandmother's recipe for Chicken With Vinegar and Hot Pepper is one of these family favorites, and as Scicolone explains, "It is a Neapolitan-style recipe passed down from my grandmother and a dish she remembers fondly from her childhood.
ENTERTAINMENT
May 26, 1989 | By John Corr, Inquirer Staff Writer
"Zychotic" music and exotic food. Yes, here it comes again, folks, Memorial Day weekend and Jambalaya Jam, one of the most popular riverfront festivals in the country. It packs a lot of people (65,000 last year) and a lot of fun into the Great Plaza at Penn's Landing for a long weekend that features flavorful foods from New Orleans and Philadelphia and music that is called zydeco, Cajun, rhythm and blues, gospel, Dixieland, jazz and blues. And this year, there's an enormous tent to provide shelter from the sun and/or rain, some new bands and an area for the demonstration and sale of crafts from Louisiana.
FOOD
February 20, 1994 | By Andrew Schloss, FOR THE INQUIRER
Given the fact that cattle have only four legs and chickens have not evolved an extra drumstick in the last millennium, one would think there could be no new cut of meat. But a brief inspection of the meat case at the local supermarket proves otherwise. What nature fails to provide, meat marketers have created in a mad scramble to redefine meat to a public that increasingly fears fat and no longer believes in the undisputed sanctity of protein. One of the least promoted but most promising of the new breed is Turkey London Broil.
FOOD
March 4, 2016
Thai Curry Chicken and Vegetables . . . 3 Stir-Fried Green Beans With Peanuts and Arbol Chilies . . . 4 Green Apple Relish . . . 4 Slaw With Pears, Toasted Hazlenuts and Buttermilk Dressing . . . 4 Lamb and Phyllo Cigars . . . 4
FOOD
June 9, 2011 | By Joe Gray, Chicago Tribune
Beans and ham go together like country cousins - pork and beans, as in bacon-spiked baked beans; navy bean soup with nuggets of ham; and one of my favorites from my grandmother's kitchen: steamed green beans, fresh-picked from her farm's garden, studded with morsels of salty ham. This dish plays with that dynamic duo, substituting pieces of crackly prosciutto - made so by rendering in a skillet - to pair with the plump green beans. Toasted pine nuts play their flavor off both green beans and the cured ham. Parmesan and a drizzle of olive oil bring it all together.
FOOD
April 2, 2009
Beans better battered Green beans are so slender and snappy, I've always thought of them as Mother Nature's french fries. The concept takes a giant leap foward into the fryer, though, with these amazingly addictive beer-battered beans at Prohibition Taproom, the hiply hidden 13th Street gastropub in the "loft district" from the folks behind nearby Cafe Lift. It isn't simply the fact of frying that makes them so good - it's the tenacious cling of the crust and the sneaky cayenne sparkle that lights the floral and bitter hops of the I.P.A.
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FOOD
March 4, 2016
Makes 4-6 servings Kosher or sea salt 1 pound of Chinese long beans or green beans, sliced into 2-inch pieces 1 tablespoon low-sodium soy sauce, or more as needed 1/4 cup no-salt-added homemade or store-bought vegetable broth 1/2 teaspoon light brown sugar 2 tablespoons peanut oil 1/2 cup dry-roasted, unsalted peanuts 4 cloves garlic, minced or pressed 3 or 4 dried arbol chili peppers, stemmed and thinly sliced (seeded,...
FOOD
March 4, 2016
Thai Curry Chicken and Vegetables . . . 3 Stir-Fried Green Beans With Peanuts and Arbol Chilies . . . 4 Green Apple Relish . . . 4 Slaw With Pears, Toasted Hazlenuts and Buttermilk Dressing . . . 4 Lamb and Phyllo Cigars . . . 4
FOOD
May 24, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
Valerie Erwin greeted us warmly when we arrived at her Geechee Girl Rice Cafe in Mount Airy: "Hello, hello! Welcome!" she said. After reading about the cooking lessons at St. Martin de Porres school, chef Erwin invited the girls to dinner at her restaurant. And she got right down to business, hanging coats, stashing handbags, and instructing the girls to tie back their hair before ushering us into the kitchen. "Are we working?" Kayla Reid asked. "I don't know, we'll see," I said.
NEWS
April 22, 2013 | By Patricia Mans, For The Inquirer
Sociable, happy, and energetic are words often used to describe Johnanya, a delightful 6-year-old with a bright smile and beautiful hazel eyes. She is in kindergarten, where her favorite subjects are reading and art. She gets along well with her teachers and classmates. Johnanya says that the things she likes to do most are laugh, play, and "be good. " She also likes a good joke. Johnanya enjoys making arts and crafts projects and listening to a good story. Her favorite foods include collard greens and green beans.
FOOD
March 22, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
A cheer went up when our second menu was announced: "Wahoo! Meat loaf!" After the success of the first cooking lesson at St. Martin de Porres School in North Philadelphia, I was encouraged - but also challenged by the calculus for the future: I wanted to demonstrate healthy, simple, inexpensive meals, but they needed to be prepped, cooked, eaten, and cleaned up in about 90 minutes. It's the same challenge facing families trying to get dinner on the table every night, with the added dimension of explaining, teaching, and supervising five fifth- and sixth-grade girls.
NEWS
December 13, 2012 | By Bonnie L. Cook, Inquirer Staff Writer
James S. Williams, 85, of Hatboro, a retired dentist and orthodontist known to his patients in Olney as "Dr. Jim," died Saturday, Dec. 1, of a heart ailment at Chestnut Hill Hospital. Born at Germantown Hospital, Dr. Williams attended Olney High School, but contracted scarlet fever and transferred to Mercersburg (Pa.) Academy, from which he graduated in 1945. He joined the Navy and trained at the Pennsylvania Maritime Academy. He earned a bachelor's degree in zoology from the University of Pennsylvania in 1951 and graduated with a degree in dentistry from the Dental School of the University of Pennsylvania in 1954.
FOOD
September 6, 2012 | By Stephanie Witt Sedgwick, Washington Post
The flavors are Greek; the cooking method is Chinese. The fusion results in a dish full of flavor. It's also a dish that seems to improve as its sits and doesn't need to be piping hot. Serve over rice, noodles, or toasted slices of Italian bread.   Greek Chicken, Tomato, Green Bean Saute 4 or 5 servings Salt 1 pound green beans, trimmed; cut into 1-inch pieces 2 tablespoons mild olive oil 1 pound boneless, skinless chicken breast halves, trimmed; cut into strips 1/4-inch thick, 1-inch long 1 medium (4 or 5 ounces)
FOOD
July 27, 2012
Go all coffee geek by roasting your own beans. Fante's sells a variety of unroasted (green) beans from such locales as Costa Rica, Ethiopia, and Brazil. Pop them into a 425-degree oven; 12 minutes results in a medium roast. Let rest overnight, grind, and drink, or make your own blends. - Ashley Primis Brazil Santos unroasted beans, $6.29 per pound at Fante's Kitchen Shop, 1006 S. 9th St., 215-922-5557, fantes.com .
ENTERTAINMENT
July 12, 2012
6 to 8 ounces cooked steak, sliced ¼ inch thick (rib-eye, hanger or skirt) 2 or 3 small potatoes boiled (or cooked in microwave) and sliced ¼ inch thick ¼ cup cucumber, peeled and seeded if necessary, or cooked green beans ½ red bell pepper, seeded and cut into narrow strips Generous handful of watercress, baby spinach, or mixed salad greens   1. To assemble combine all ingredients in a large bowl or arrange all...
ENTERTAINMENT
July 10, 2012 | Wires
Q: For the last two months, I have been taking a green coffee bean extract recommended by Dr. Oz on his show. So far, I've lost 10 pounds without even trying. What's your opinion of it? A: Generally, if something seems too good to be true, it probably is. But this stuff may actually work. Excitement about the weight-loss magic of green coffee bean extract began this year, after a "randomized, double-blind, placebo-controlled, linear dose, crossover University of Scranton study.
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