Wednesday, June 17, 2009

Green Beans, Mushrooms, & Sweet Potatoes

I'm sure these dishes will publish in reverse order:  "steaks" after Green Beans & Sweet Potatoes.  They do go together, however!  If this is too much cooking, try adding Rosemary potatoes instead, published on 4-8-09, which are easier, since they bake in the oven after shorter prep time!  The sweet potato dish will go better with the eggplant, but the potato dish would be good, too!

This is the other part to my "comfort food" dinner, one that at least looked like my childhood memories!  Ha!  If I add a salad, I even have my "3" sections on my plate!  (And, although this goes better with a salad and citrus dressing, published at the bottom of the Eggplant Steaks recipe, have I mentioned recently that I love Balsamic Vinaigrette?  1/3 c. balsamic vinegar, 2/3 c. olive or canola oil, 1/4 tsp. salt, and 1/8 tsp. pepper gives you a great dressing!  If it's too tart--all balsamics are not created equal, so to speak!--add 1/4-1/2 tsp. sugar or xylitol.  Costco sells a balsamic that's sweet and smooth and imported from Italy!)

I fed the eggplant steaks and the green bean/sweet potato dish to my carnivorous father and brother, and there were no leftovers!  Ha!

You can use yams, but sweet potatoes are more easily digestible than yams for most people.

Serves 4-6, depending on the appetites.

1 large sweet potato or yam, or 10-12 fingerling sweet potatoes or yams
1 Tbs. canola oil
1 garlic clove, minced
1 lb. fresh green beans, cleaned, or 1 lb. frozen
6-8 oz. fresh mushrooms, sliced
1 Tbs. fresh thyme, or 1 tsp. dried leaves, crushed when adding (dried leaves will be added earlier in the cooking process than fresh, so they have a chance to soften!)

Heat water under a steamer in a large saucepan or soup pot.  Quarter the large sweet potatoes or yams lengthwise, and cut them into 1/2"-3/4" pieces.  (Similar size allows for even cooking.)  Or cut the fingerlings into 1/2"-3/4" pieces, halving them if the pieces are fairly large.  Place them in the steamer basket, and steam until fork tender.

Meanwhile, heat the canola oil in a large skillet.  Add the garlic, and cook a minute or two, or until the garlic is fragrant.  Add the green beans (and the dried thyme, if you're using it--do not add the fresh yet!), and cook until the beans start to become a brighter green, just a few minutes.  Add the mushrooms, and cook until most, if not all, of the water has evaporated from the pan.  Add the cooked sweet potatoes and fresh thyme, and stir until well mixed.  Continue heating over low heat, stirring occasionally to avoid burning, until the sweet potatoes begin to break down, coating the green beans and mushrooms with a little color.  Immediately remove from heat; you don't want complete mush!

To serve with the eggplant steaks:  put the eggplant on a plate, spoon a little sauce over them, put the green beans, mushrooms, and sweet potatoes on the side, and enjoy!  MMMMMM!  Comfort food!!!

No comments:

Post a Comment

Leave a comment! (Come on. You know you want to. Everybody's doing it.)