Making the case for braising your vegetables...
...and braised honey carrots & italian style green beans
Hi, friends! Today we’re talking about cooking vegetables. More specifically, long-cooking your vegetables.
I’m pretty sure there’s a whole generation of people out there who grew up having to force down a plate full of mushy vegetables before they could be excused from the dinner table - a whole group of people whose mothers boiled every vegetable absolutely to death, a group who hopefully had a dog under the table willing to take one for the team. People who had to re-learn how to like a veggie. (Except my mother-in-law. She’s been scarred for life and still won’t touch a cooked vegetable. But we love her anyway!)
Somewhere along the way, someone decided that boiling the heck out of our vegetables wasn’t the only cooking method (and yay for that person, am I right?!?). These days we see a lot of quick sautés or sheet pan roasting aiming to achieve those key words “crisp-tender” or “browned edges”. And while I love a snappy asparagus or an almost charred brussels sprout, I’m here to argue that long cooking or boiling vegetables isn’t necessarily bad, but perhaps in the past, was just done badly.
In fact, Bon Appetit makes the same point in an article on how to “cook your vegetables to death” telling us which vegetables work best for a long cook and what flavorings to use. And in this write-up from The Kitchn, we learn about the power of braising vegetables, using less cooking liquid which can then develop into a sauce or glaze.
Both of this week’s recipes below fall into the “braising” category, and both make regular appearances in our family dinners. (And both would be wonderful with last week’s Buttermilk-Mustard Roasted Chicken!) A couple of other “bonus points” - one, a skillet braised vegetable is great when my oven space is already taken up by a sheet pan or a casserole, and two, it’s one of those things that I don’t necessarily have to stand over and monitor, so when I get called into the other room to help with homework, I probably won’t burn it!
The Braised Honey Carrots are actually quite a fast side dish, and have just the right amount of sweetness. The recipe can easily be scaled up (just use a bigger pan) and would make a great addition to your Easter menu.
The Italian Style Green Beans have a garlicky tomato sauce with just a touch of acidity which is a great compliment to any other rich, heavy foods that might be on your plate. I love these green beans with a roast and mashed potatoes or beside a pile of fettuccine alfredo.
So here’s to slow cooking your veggies - not cooking them to death, but giving them life!
MONDAY - Chicken and Rice Soup with Grilled Cheese Sandwiches
A simple chicken and rice soup is perfect since the bottom dropped out on the temperature again. I’ll actually make it on Sunday afternoon so it’s ready to go.
TUESDAY - Honey Dijon Chicken Drumsticks, Baked Potatoes, Asparagus
I got some drumsticks on super sale a couple of weeks ago and stuck them in the freezer. I’ll bake them in a quick honey-dijon sauce,, and the skin will get nice and crispy. Baked potatoes can go in at the same time for a mostly hands-off dinner. And yay for asparagus season! Probably just a quick saute with salt and pepper will do the trick.
WEDNESDAY - Spaghetti and Meatballs
Meatballs and marinara sauce are already in the freezer, so I just need to add some pasta and a salad!
THURSDAY - Mexican Chicken and Rice
Chicken thighs in a Mexican inspired rub cook in the same skillet as the rice. We’ll top it with a drizzle (maybe a heavy drizzle) of cheese sauce for a Pollo con Queso restaurant dupe.
FRIDAY - Friday night pick-up!
SATURDAY - Dinner at Yaya’s (the in-laws!)
Grilled chicken with rice and salad. She marinates the chicken in Italian dressing, and it always comes out so good!
SUNDAY - Dinner at Dad’s
Dad’s famous schnitzel with mashed potatoes and braised red cabbage.
LUNCHES for this week - Leftover Soup and Greek Couscous Salad
The chicken and rice soup will give us a couple more lunches, then I’ll swap over to a couscous salad inspired by something dad had while traveling - pearl couscous with diced peppers, cucumbers, tomatoes, and edamame in a light lemon vinaigrette.
EXTRAS for this week
I had a wonderful herb and honey whipped feta dip with warm, soft pita while out to dinner with a friend, and now I can’t stop thinking about it. Time to try my own version!
Braised Honey Carrots
Makes about 4 servings.
· 6-8 medium Carrots, peeled
· 1 tablespoon Butter
· 2 tablespoons Honey
· ½ cup Chicken or Vegetable Broth
· ½ teaspoon kosher Salt (Morton or store brand)
· A few grinds of fresh Black Pepper
· Fresh Dill or Parsley for serving
Trim the ends of the carrots. Slice in one in half crossways and then slice each half lengthwise. Lay the carrot pieces, cut side down, in a medium-large skillet.
Place the tablespoon of butter on top and drizzle with the honey. Then pour in the broth and season with salt and pepper.
Over medium-high heat, bring carrots to a simmer. Reduce heat to medium-low, cover, and cook for 10 minutes.
Remove lid, continue to keep a simmer for another 5-10 minutes until liquid has reduced to a syrup.
Sprinkle with fresh chopped dill or parsley when serving.
Italian Style Green Beans
Makes about 6-8 servings.
· 2 tablespoons Olive Oil
· 2 medium Onions, sliced
· 4 cloves Garlic, thinly sliced
· 1 can (28 ounce) Diced Tomatoes
· 1 cup Chicken (or Vegetable) Broth
· 1 teaspoon kosher Salt (Morton or store brand)
· ¼ teaspoon ground Black Pepper
· 2 teaspoons Italian Seasoning
· 1 teaspoon Sugar
· 1 tablespoon Balsamic Vinegar
· 1 Bay Leaf
· 2 pounds fresh Green Beans, ends trimmed
In a large (10 inches or more), deep-sided pan, heat the olive oil over medium-high heat. Sauté onions with a pinch of salt for 8-10 minutes, until cooked through and just starting to brown. Stir in garlic and cook another minute.
Add tomatoes, broth, salt, pepper, Italian seasoning, sugar, balsamic vinegar, and bay leaf. Stir well to combine and bring to a simmer.
Add green beans to pan and stir well. (Tongs usually work better than a spoon.) Cover and continue simmering for 40-45 minutes until green beans are tender. Stirring occasionally, reduce heat as needed to maintain a simmer, but not a boil.
Serve immediately.