I just picked up a new cookbook – Clean Start by Terry Walters – and this is the first recipe I’ve tried from it. The cookbook is full of really great seasonal recipes using real, whole foods. I can’t wait to start going to the farmer’s market on a regular basis and get my garden going so I can try all of these recipes! I am also extra excited because as a very late Christmas present from my aunt I got a super cool insulated market tote (picture below). I’ll be shopping both fashionably and sustainably this Saturday.
My new gear:
Anyways, here’s the recipe:
1 pound green beans
1/4 cup grapeseed oil
1/4 teaspoon coarse sea salt
1/4 teaspoon wasabi powder
I didn’t have any wasabi powder on hand so instead, I used 1/4 teaspoon of cumin and a dash of cayenne pepper. In retrospect I wish I would have used more cayenne. I my food pretty spicy though, so if you like less spice factor, this combo would be perfect for you. There was only a very mild zip to it.
Start off by rinsing and trimming your beans and then pat them dry. If you have kids in the kitchen this a great way for them to help! If you leave them wet, you will have more oil splattering when you fry them, which not only stings your hands but also makes a great mess to clean up. Make sure you have a plate lined with a paper towel next to the stove to place your fried beans on. Paper toweling is important to soak up the excess oil.
Pour the grapeseed oil into a medium Dutch oven over high heat. Once the oil is hot, use a tongs to place small batches of beans into the pot. Cover it right away to avoid the stinging and mess (probably not a good idea to let kids help with this step if you have young chefs in the kitchen)! Cook the beans for 30 seconds or until bright green; shaking the pot every 10 seconds.
Remove the beans from the pot with a tongs and place them on the paper towel lined plate. Again, be quick here!
In a separate bowl, combine your spices. Then sprinkle them over your beans and toss to coat. I just put everything in a tupperware bowl and shook it up… also a fun way for kids to help! This will make about 4 servings.
These fries would be a great substitution for conventional fries – a tasty way to get veggies in while also adding variety to your diet and making a healthier choice. They are even great the next day. I had them for breakfast with poached eggs on top. Yum!