No creamy soup and wilty onions here: Tyler’s green bean casserole tops the veg with herb- and Parmesan-coated croutons and mixed fresh mushrooms in lieu of the canned stuff. Trust us: There’s a reason it’s our most-popular green bean casserole recipe.
Continue Reading No Ordinary Green Bean Casserole
In preserving, as with most things, it’s all about the right tool for the job. To the untrained eye, one mason jar may look more or less like another, and while it’s true they all get the job done, each has its strengths. For example, wide-mouth jars with shoulders are particularly good for when you need to pack things in and not have them float, like pickles or whole fruit. I have a cache of more than 50 quart jars that we use almost exclusively for our annual tomato-canning extravaganza. And while you can never have enough half-pint jars for jams, I also really love the tiny 4-oz. jars expressly because they make quick, cute and inexpensive gifts.
But there are two jars that have particular use: The Ball 12-oz. quilted jars and 24-oz. pint-and-a-half jars. Each of these is 50% larger than their standard counterparts (half pint and pint, respectively), and each has a straight, cylindrical profile. This, then, makes them perfect for canning long, narrow things, like asparagus — and green beans.
When I’m feeling a bit peckish, I don’t grab candy. Salty snacks and crackers have a siren song, but even then I can navigate those waters. No, my ultimate go-to bite is a pickle. It ticks all the boxes: Cool, juicy, salty, tangy. And if it can be a bit spicy, so much the better. Dilly beans tick all the boxes. You can settle in front of the tube with a big bowl of popcorn; I’ll curl up with a jarful of these slender, spicy spears.
Continue Reading Bean There, Jarred That
Cooking up Asian-themed recipes is a staple in our kitchen. There hardly goes a day when we don’t have a meal that has some type of Asian-inspired flavors and spices. These dishes are second nature to us; from the techniques to the ingredients, it all comes rather easy to us.
Unfortunately, we have friends who are so intimidated by Asian recipes that they would rather go out to eat than to even try cooking. Perhaps it’s the thought of exotic spices and ingredients that keeps them from whipping up even the simplest recipes. But it’s definitely understandable when there are recipes that require a long list of unfamiliar ingredients, spices and cooking tools.
One of our goals is to always create Asian recipes for the novice cook. Starting from a simple recipe, the cook can continue to be encouraged to pursue the more extensive Asian recipes. All it takes is some quality five-spice powder to make a simple green bean dish Asian-inspired.
Continue Reading Five-Spice Green Beans