Saturday, August 24, 2013

Weekend Cooking: Green Beans to Quell the Inevitable Tomato Revolt

Sooner or later I know I'm going to hear it. “Just don’t make anything with tomatoes, please!”

At this point of the year, tomatoes, which were only five weeks ago the tantalizing taste of summer, have become something I can never quite believe they will turn into to when I’m craving them in the dead of winter. They’re boring. We’ve eaten them with salt, grilled them, tossed them, roasted them, stuffed them, layered them with mozzarella and basil, ratatouilled them, even canned 16 quarts of them! Inevitably, there comes a juncture in every summer where the girls get tomatoed out. And I have to think of something totally different to jump start their tired summer palates.

This year my inspiration to beat the Too-Many-Tomato Blues came in the form of some green beans, a couple of hot peppers and a fantastic bag of paprika that one of my students’ moms brought me from Hungary not too long ago. My original plan involved yogurt* – and I still think that would be an excellent (and let’s face it, lighter) choice. But seeing as my husband used the yogurt to make the chicken tenderloins, mayo became Plan B in my Eastern European green bean effort. I knew I had a winner on my hands when I asked my younger daughter to take a taste, and she went back for 4 green beans while she was supposed to be setting the table. After his taste, my husband actually told me to take a picture and write it down for the blog, which was a pretty big surprise. So on his recommendation, I’m sharing my totally inauthentic Hungarian green bean recipe – and there is not a tomato in sight!

Col’s Green Beans with Paprika Mayo

1 large onion, sliced
2 Hungarian wax peppers, seeded and cut in long slices
1 quart container fresh green beans
1 T grapeseed oil
3 T light mayo
1 t dried dill
1-2 t Hungarian paprika (hot or sweet, according to taste)
1 t sugar
Juice of half lemon
1 t cider vinegar
Salt and pepper to taste

1) Put the oil in a large, non-stick skillet on medium heat. Add the onions, peppers and green beans, stirring every few minutes to keep them from getting too dark on one side. After about 15-20 minutes, the onions will be dark, and the beans will be crisp tender.

2) While the beans are cooking, combine the rest of the ingredients together to make a thick sauce. When green beans are done, remove from heat for 1-2 minutes, then toss with paprika mayo, or simply serve the mayo on the side for dipping.

*If I had gone with the yogurt I probably wouldn't have needed all the acidity I did, so I'd taste before adding the lemon juice and vinegar.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog's home page. Thanks to Beth Fish Reads for hosting!

17 comments:

  1. Mmmm. Sounds good! Our tomatoes haven't ripened yet, so I resorted to a farm stand for some yesterday. On the other hand, we have a bumper crop of green beans!

    ReplyDelete
    Replies
    1. I promise you won't have to be tired of tomatoes to like these green beans :)

      Delete
  2. We never tire of tomatoes but that looks good to me!

    ReplyDelete
    Replies
    1. Thanks, Kathy. I'm with you, but my daughters seem to have a tomato threshold -- I can't figure it out!

      Delete
  3. Wow, my sons would love this. I may make them for Sunday dinner tomorrow.

    ReplyDelete
    Replies
    1. It definitely had teenager appeal in our house!

      Delete
  4. Sounds yummy! I had green beans today -- but with tomatoes! I roasted the green beans, cut up a fresh dark tomato from my garden, and tossed it all with a balsamic-garlic-rosemary dressing. Pretty tasty! But maybe not if you're sick of tomatoes.

    ReplyDelete
    Replies
    1. Sounds delicious to me. All my kids need is a break for a few days, and they'll be ready to try this!

      Delete
  5. I like that Hungarian paprika.....hey, I am not tired of tomatoes :-)
    Your green beans look great!

    ReplyDelete
    Replies
    1. Thanks -- you could always add tomatoes to the recipe and tell me how it goes!

      Delete
  6. I could never eat too many tomatoes-send them my way.

    ReplyDelete
    Replies
    1. I agree myself -- by my kids really seem to crave a lot of variety in their meals. Weird, I know, since so many of my friends tell me their kids prefer familiar things.

      Delete
  7. And.... I was just thinking about what to do with the green beans tonight. And oh, gee, I have all the other ingredients (including the yogurt) in the house.

    ReplyDelete
    Replies
    1. Let me know how you like it with yogurt. That would definitely be my preference!

      Delete
  8. With the start of spring still a few days away in my part of the world, I am dreaming of those days when I will be bored with tomatoes - right now I would kill for a decent tomato!! Green beans too! On the plus side, asparagus will be starting to hit the market within the next month, so there is that :-)

    Thanks for stopping by my blog - I do hope you'll visit again.

    ReplyDelete
  9. This sounds DIVINE! I might try to make it this week. I so envy you the paprika -- our spices we brought back from Turkey are so amazing -- but paprika wasn't one of them!

    ReplyDelete

I absolutely love comments. Thanks for taking the time to share! Col