green beans | Bewitching Kitchen

We are sometimes on a mission to cut calories or fat, and this holiday season was one of moderation for us, perhaps because cooking in a tiny kitchen forced us to minimize the excesses. ;-). With this goal in mind it doesn’t get any better than a light and healthy lunch, and this salad feels like a complete meal that will satisfy you until dinner. The inspiration is from Tyler Florence’s book, Tyler’s Ultimate. It was originally made with rice and served with a lemony, oven-baked chicken curry. However, my Brazilian genes resisted the idea of serving cold rice as a salad, so instead I used orzo, and I also modified the seasoning. Make a large batch and you’ll enjoy it for several days!

MANGO-ORZO SALAD WITH GREEN BEANS
(adapted from Tyler’s Ultimate)

1 cup orzo pasta
1/2 pound green beans
1 mango, diced
2 T fresh cilantro leaves
1/2 cup roasted, lightly salted cashews
1 T olive oil
zest and juice of 1/2 lemon
salt and pepper to taste

Cook the orzo in plenty of boiling water, drain and place on a baking sheet to cool quickly. Drizzle a little olive oil and lemon juice to prevent it from sticking.

Trim the green beans and cut in 1 inch pieces. Cook in boiling salted water for 4 minutes, then drain and plunge in ice water to stop cooking and set the vibrant green color.

Make the dressing by whisking the olive oil with lemon juice, season lightly with salt and pepper, and reserve. Assemble the salad by mixing in a large bowl the cooled orzo, green beans, cashews, and diced mango. Add the minced cilantro leaves, drizzle the dressing all over, adjust seasoning, and serve.

ENJOY!

to print the recipe, click here

Comments: In many regions fresh mango may not be easy to find right now, but if you can locate it then don’t miss the opportunity to try it in a salad like this. The mango we bought was not as ripe and juicy as the best examples from my childhood in Brazil, but in this recipe it worked just fine.

This salad has it all: carbs from the orzo, vitamins and fiber from the green beans and mango, omega oils from the cashews, that together with the green beans, add a pleasant “crunch.”

Some people even enjoyed it heated in the microwave as a side dish with their steak. 😉 It was also delicious that way. If you want to serve it hot, consider adding the diced mango and the cilantro at the very end.

HAPPY NEW YEAR!

ONE YEAR AGO: Beef Wellington (when you have romance in your mind…)

I’ve grated cheese, old bread, chocolate, lemon peel, and ginger root… I’ve grated zucchini, potatoes, and apples. Tomatoes? Never thought I ever would. But a dear friend of mine (hi, Heather!) did just that and raved about it. She is such an awesome cook, I never hesitate to follow her recommendations. The recipe was published in the food section of the New York Times last month.

PASTA WITH GRATED TOMATO SAUCE AND GREEN BEANS
(from The New York Times, August 2010)

3/4 pound ripe, locally grown tomatoes
1 garlic clove, finely chopped
Salt and freshly ground pepper to taste
2 teaspoons balsamic vinegar
1 tablespoon extra virgin olive oil
6 ounces green beans, trimmed
3/4 pound farfalle pasta
2 tablespoons basil leaves, slivered
1/4 cup freshly grated Parmiggiano cheese for serving

Begin heating a large pot of water. If you happen to be cooking in the nano-kitchen, this step should be started 2 hours before dinner, give or take 10 minutes. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl, discard skin. Stir in the garlic, salt and pepper, balsamic vinegar and olive oil.

When the water comes to a boil, salt generously and add the green beans, cooking them for four minutes. Transfer to a bowl of cold water, drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into two-inch lengths (I cut smaller), and add to the bowl with the tomatoes.

Cook the pasta in the boiling water until al dente. When it’s done, drain and toss with the tomato mixture, basil and cheese.

(Makes 4 servings)

ENJOY!

to print the recipe, click here

Comments: These gorgeous heirloom tomatoes were my first acquisition in the market in Los Angeles. I’ve made plenty of raw tomato sauces before, normally using a food processor or blender, sometimes just dicing them by hand. Grating is easy, fast, and produces a very interesting texture. The skin of the tomatoes act to protect your hand during grating – just don’t get overly excited – once you feel it laying flat on the surface of the grater, you are done. I did not bother removing the seeds, but if you want an even smoother texture, squeeze them gently to de-seed, and then grate the flesh. I am looking forward to using this basic tomato sauce with asparagus, capers, black olives…

Those following my adventures might be wondering how on Earth could I cook pasta without a stove? Well, we found a little something in the house, still in its box, never used. It takes its sweet time to boil water, but beggars can’t be choosers, can they?

ONE YEAR AGO: Peach Pie