GREEN BEANS WITH BACON and other tasty ways with vegetables..RECIPES & Tips (200YRS OLD PLUS)

As we welcome Fall I feel it is time to make more substantial vegetable dishes that are packed with flavors, here are some examples of 200 yr old Pennsylvania Dutch ideas...slightly updated.


Green Beans with bacon:
1 pound cooked (steamed) green beans
2 cups diced potatoes
1/2 pound bacon
juice 1 lemon
1 cup minced onion or scallions
1 cup stock/water

Method:
Chop the bacon and brown well in a skillet and then remove the meat and place on kitchen paper to drain.
Add the minced onion and potatoes to the bacon fat and saute for 5-8 mins, turning several times to brown.
Add the stock, bring to boil and then high simmer and cook, tightly covered for 20 mins. (or until the potatoes are cooked)
Add the beans and cooked bacon and cook for 10 more minutes.
Remove from pan and put into warm serving dish and sprinkle with lemon juice.

Dutch warm slaw:
1 green cabbage
1 large egg
1/4 cup apple vinegar or lemon juice
2 tsp sugar
1 tsp sea salt
1 tsp dill (optional)
cracked pepper to serve


Method:

Finely shred the cabbage, place in a heavy bottomed sauce pan..set aside for 20 mins then cover the pan and place over low flame and steam  SLOWLY until the cabbage is very tender.
Beat the egg with the rest of ingredients and pour over the cooked cabbage, heat slowly for 5 mins then serve at once.

Creamed Spinach:
Nutmeg is a  MUST for this

3 cups Field spinach (do not use baby spinach), washed and placed in a heavy bottomed skillet
1 tsp sea salt

Tightly cover and steam for 3 mins (DO NOT ADD ANYMORE WATER)
Then chop the spinach finely..AND SET ASIDE.

cracked pepper
1/4 tsp ground nutmeg
2 tbsp butter
2 clove garlic minced
2 tbsp all purpose flour
1 cup milk or single cream 

Method:

Heat the butter in a heavy bottomed saucepan,  add the minced garlic saute for 1 minute then add the flour and  cook to blond roux.
Slowly add warmed milk or cream, stirring constantly over very low heat until a thick sauce forms.
Combine the chopped spinach and season to taste, adding the nutmeg.
Serve at once.

String beans with bacon and tomatoes/Cut Schnitzel Beans
This is a hearty dish that with bread can serve as a  supper dish

2 pounds string beans cut into small pieces
1/2 pound bacon chopped into small pieces
1 tbsp shortening
2 cups chopped onion
1 cup chopped fresh tomatoes
1 tsp sea salt
1 cup hot water
cracked pepper

herbs and spices of choice

Method..the cooking time IS 2 hours 

Fry the bacon in  heavy bottomed Dutch oven, until golden brown, add all the other ingredients and  bring to boil then reduce to low simmer for 1 hour.
Add any hot water as needed and continue to simmer for a further 1 hour, adding more boiling water as needed.

 

CHILI VERDE ...FANTASTIC FALL/WINTER RECIPE THAT CAN BE ADAPTED FOR A SLOW COOKER

Here is a great, lighter version, recipe for a green chili that uses pork, but you may use any meat or keep it vegetarian and use tofu/tempeh or cooked beans instead.

SERVES 4 HEARTY PORTIONS WITH RICE AND TORTILLAS, PICO DE GALDO AND SOUR CREAM/CHEESE


2 1/2 pounds stewing pork, well trimmed and cut into bite sized pieces

2 cups minced onion

4 cups water

2 cups chopped carrots

2 bay leaves
1 whole garlic bulb sliced across the top plus 3 garlic cloves smashed

1 pound canned tomatillos or canned tomatoes

2 chipotle peppers minced
OR 2 hot peppers ( jalapeno/Anaheim)
1 cup chopped green sweet pepper

3 tbsp vegetable oil

1 cup stock/water or beer

1 tsp ground cumin

1tsp mild chili powder

1 cup minced cilantro


Method:

Ina heavy bottomed Dutch oven/covered casserole..heat the 2 tsp oil and saute the pork pieces, in batches, until they are caramelized.
Add the bay leaves, onions and the split garlic bulb and cook for 4 mins on medium heat.
Add the  4 cups water and bring to boil, removing any scum that rises.
Reduce to low simmer and cook for 1 1/2 hours or until the meat is tender.


Meanwhile, place the 2 cloves garlic, canned tomatoes, bell pepper and chilies in a blender or food processor and create a puree.

In a deep skillet  heat the oil and add the tomatillo mix, and bring to boil, then add the spices and stock.  Carefully remove the cooked pork from the Dutch oven and place in the tomatillo sauce.
Simmer for 20 mins or until the flavors are combined.

Garnish with the minced cilantro and serve with warm tortillas, lime wedges, sour cream & salsas.

Variations use any boneless/skinless meat.
 of course if using tomatoes instead of canned tomatillos the chili is red not green.