Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, February 22, 2012

Zesty fresh green beans—an inventive veggie side

What to do to make the prosaic but healthy green bean a little more appealing and diverse? Fresh green beans are terrific sides—popular with little ones learning to eat their veggies as well as with veteran eaters of the color green. But dressing it up? Seems as though I’m forever short on ways.

The recent Prevention magazine feature that touted “fast and fresh ideas for citrus” gave me some help by suggesting Lemony Green Beans. This played into my hand perfectly since I was armed with a bag of fresh lemons that I acquired in the West, as I’ve bragged about recently.

Sometimes my green beans turn the color of paste as they’re cooking, but the mode of preparation suggested here kept them a brilliant emerald. I cooked them in boiling water for only 5 minutes and then sauteéd them in olive oil in a skillet for two more minutes. Tender and bright to perfection! Tossing in the nuts and lemon zest and then bathing them in a small amount of fresh lemon juice was the crowning step.

A winner of a side—bold and colorful on the table, crunchy and lemony to the taste.

Lemony Green Beans

1/2 pound fresh green beans
2 teaspoons olive oil
1/4 cup chopped hazelnuts (I used unsalted cashews)
1 1/4 teaspoons lemon juice
1 1/4 teaspoons grated lemon zest
salt (I used salt substitute) and pepper to taste

Cook green beans in boiling water until tender, about 5 minutes. Drain. In skillet heat olive oil over medium heat. Add beans and nuts. Cook 2 minutes. Remove from heat. Stir in lemon juice and lemon zest. Season. Makes 4 servings. (Source: Prevention magazine, December 2011)

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