Wednesday, September 21, 2005


Green Bean Salad With Ginger-Miso Dressing

Fast food. Its so popular (and popular to bash on) that even revered chef/television personality Jacques Pepin wrote a book on what he considers quickie cuisine. And while it certainly brings to mind greasy fries and fat laden burgers, it really should just mean, food you can start in on almost as soon as you decide you want to eat.

I have been known to have a little daydream about starting a healthy fast food drive through, (all about brown rice maki and ostrich burgers) but alas, I am not the restaurant-starting type. (If there is one thing they drill into your head in cooking school, its that restaurants fail more often than not) So in light of not having a convenient place to grab a healthy meal when a craving hits, it to always make sure I have fresh (look up, see the title of this site? There's a reason for that) foods ready to eat that satisfy my soul and my palate and my stomach and my sense of well being all at once.

This recipe, which I keep on hand in the warmer months fits the bill to a "T." (PS - I am sitting outside at the Coffee Bean and Jami Gertz just walked by. She is looking GOOD! Go Jami!) Try it, and enjoy

1 pound green beans
1 small red bell pepper
1/4 cup sliced water chestnuts
sesame seeds for garnish
1 tablespoon miso
2 teaspoons olive oil
1/2 teaspoon brown sugar
1/2 teaspoon mirin (or sake if you want)
1 clove garlic
1 teaspoon finely minced ginger (not shown)

Bring a large pot of salted water to a boil. Add the green beans and cook until just crisp-tender. Remove and drain immediately, then run under cold water to stop the cooking (or you can add them to a bowl of ice water) Drain and pat dry with a towel, the dryer the better so the sauce clings.

In a small bowl, combine the miso, oil, sugar, mirin, garlic and ginger. Stir to combine.

Toss the beans with the red pepper, water chestnuts and dressing. Garnish with sesame seeds. Refrigerate until cold. Will keep four days refrigerated.

Excellent additions include: Green onion, flaked salmon, cubed tofu or shredded carrot


Did you know Pepin means umbrella in French?

Hailing from Southeast Asia, water chestnuts are actually roots of an aquatic plant that grows in freshwater ponds, marshes, lakes, and in slow-moving rivers and streams.

This just in from KEYC TV (where ever that is) Bovine tuberculosis has now been confirmed in three beef cattle herds in Roseau County, in northern Minnesota. The state board of animal health says cattle from two smaller operations that bordered an infected herd also have tested positive for TB. The first cow infected with the disease was detected in July, the first time the disease had been found in Minnesota cattle since 1971. Ron Eustice, executive director of the Minnesota beef council says beef consumers need not worry. The infected herds will be killed and disposed of. The USDA is working on the details, and the herd owners are cooperating

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I totally know what you mean - I always think that whoever comes up with a healthy fast-food chain is going to be a millionaire! Lately, I've been running around and really busy and when I need to grab a quick bite, I feel like there are no choices for me. Today I went to Whole Foods and got some salads from their salad bar. Yummy, but you still have to park, go inside, etc.

Great recipe, too!
Heya Rachael - This looks so good I featured it over at A Veggie Venture. Thanks for the inspiration! Alanna
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