Green Beans with Sticky Soy Cashews

I don't know about you, but I am pretty excited for spring & summer to hurry up and get here. I love the long days, the warmer weather, the sunshine and best of all, I love the spring and summer produce that comes with the warm weather. Around here we also get some pretty awesome farmers markets such as the White Rock Farmers Market. It hasn't started up yet, but it will probably start up some time in May and I can't wait!! The reasons I'm talking about spring, summer and farmer's markets is because you can find such great produce there. My favorite produce is fresh green beans. I absolutely love them! You can do so many things with them and they never fail to make me feel like its spring/summer time. I made these green beans with sticky soy cashews a few weeks ago and they were absolutely delicious. You simply must try out the recipe! Green Beans with Sticky Soy Cashews Recipe from Meals in Heels by Jennifer Joyce

Ingredients:

• 2 tsp sesame oil


• 80g (1/2 cup) unsalted cashews, roasted


• 1 tbsp honey


• 1 tbsp soy sauce


• 300 g green beans, trimmed


• 1 tsp black or white sesame seeds, toasted

Method:

1. Heat half of the oil in a frying pan over high heat. Add the cashews, honey and soy sauce and toss for 30 seconds or until all the liquid has evaporated. Pour onto a baking tray to cool.


2. Bring a saucepan of salted water to a boil, add the green beans and cook for 2 minutes. Drain and refresh in cold water. Drain again and pat dry with a tea towel.


3. Heat the remaining oil in a large frying pan over medium heat. Add the green beans and over medium heat. Add the green beans and warm through. Add the sesame seeds and sticky cashews to the pan and mix through.

Pretty easy huh? I hope you enjoy these as much as we did! Spring & Summer are just around the corner and these green beans will make you feel like they're already here.

Happy Cooking my Friends!

Ginger Flank Steak with Wasabi Smashed Potatoes & Sesame-Soy Green Beans and Peppers

Sick of your same-old same-old week night dinner routine? Think you can't whip up a great, new recipe on a weeknight when you're tired after work? Think again!!! Rachael Ray is here to save the day with some more of her "30 Minute Meals". You will be in and out of the kitchen in 30 minutes flat and dining on a great meal that will get you out of your week night dinner rut. I guarantee it!

Give this recipe a try this week and let me know what you think! If you like it and find these kind of recipes helpful in getting you through the week, let me know and I will definitely post more. :)

Ginger Flank Steak with Wasabi Smashed Potatoes & Sesame Soy Green Beans & Peppers

Rachael Ray's Big Orange Book

Ingredients:

• 3 inches of fresh gingerroot, peeled and grated
• 1/4 cup plus 3 tbsp tamari (aged soy sauce)
• zest and juice of 2 limes
• 5 tbsp vegetable oil
• 2 tbsp grill seasoning (i.e. montreal steak spice)
• 2 lbs flank steak
• 2 1/2- 3 lbs idaho potatoes (4 large potatoes), peeled and cut into chunks
• salt
• 1/4 to 1/3 cup heavy cream
• 1 to 2 tbsp wasabi paste (how hot do ya like it?!)
• 3/4 lb green beans, ends trimmed
• salt
• 1 red bell pepper, seeded and thinly sliced
• 2 tsp sesame oil
• 1 tbsp sesame seeds
• 4 scallions, trimmed of root ends
• a handful of fresh cilantro leaves

Method:

1. Preheat a grill pan or indoor/ outdoor grill to high.
2. Combine the ginger, 1/4 cup of the tamari, lime juice, 3 tbsp of the oil, and grill seasoning in a shallow dish. Add the meat to the marinate, turn to coat evenly, and let stand for 10 minutes.
3. While the flank steak marinates, place the potatoes in a pot and cover with water. Bring to a oil, salt the potatoes, and cook until tender, 10-12 minutes. Drain the potatoes and return them to the hot pot. Use a potatoe masher to mash the potatoes with the cream and wasabi to your preferred consistency and heat level. Adust the salt to taste.
4. Remove the steak from the marinade and pat dry. Grill meat for 6-7 minutes on each side, for medium-rare to medium. Let the meat rest for 5 minutes, then thinly slice on an angle against the grain.
5. While potatoes and meat cook, cut the green beans into 2-inch pieces on an angle, and place in a skillet. Add an inch or two of water, salt it, and bring to a boil. Cook the beans for 5 minutes, then drain. Return the skillet to the burner and ad the remaining vegetable oil. Heat the pan over high heat until the oil smokes. Add the beans and bell peppers and stir-fry for 2 minutes. Add the remaining tamari and sesame oil, toss, and transfer to a serving dish. Sprinkle with sesame seeds. Finely chop the scallions together with cilantro and lime zest.
6. Serve the meat over a mound of smashed potatoes and garnish with a generous sprinkling of chopped scallion-cilantro-lime zest. Serve the sesame-soy green beans and peppers alongside.

Hope you have all had a great weekend and managed to find some time to relax! I ran an 8km race this morning with some of my co-workers. It was a beautiful day and I had a great time running with some awesome people. What did you do this weekend? Whatever you did, hope it was great. :)

Happy Cooking my Friends!