Monday, February 8, 2010
Creole Green Beans
Image from flickr. Mine didn't look this pretty, but they tasted good.
I have some salsa left over from when I made chili and need to find a way to use it up. Yes, I know salsa goes great with tortilla chips, but I'm trying to eat healthy foods. I need to find something else. Here's a recipe for Creole Green Beans that calls for half a cup of salsa. OK, let's try it. 15-minute prep...that means it will take me at least 30.
First, I need 2 small onions, chopped. Is it weird that chopping onions only bothers one of my eyes? A few years ago, I had an intraocular lens implanted in my right eye and it's the only one that's stinging. The food processor in the corner mocks me as I dab at my eye with a cool cloth. "You could have used me to chop those onions. La idiota." Did it not see me tossing clutter? (I did my 15 minutes today.) It could be next...
I have to saute the onions in 1/4 cup butter. How long? Until they are golden brown? Until I'm tired of cooking them, which is now. I picked two of the smallest I could find, but this seems like an awful lot of onions to go with 4 cups of green beans. Wait a minute. This recipe is for a 2-quart slow cooker. I need to double the recipe anyway because mine is much larger. Let's make that 8 cups of green beans.
Next, I have to combine the onions with the remaining ingredients in the slow cooker. I need a full cup of salsa instead of half, which is almost exactly how much I have left. 2 to 3 Tbsp. of brown sugar doubled is 4 to 6. I choose 4. One half teaspoon of garlic salt is optional. I'll add it, but not doubled. Finally, I have to cook them on low for 3 to 4 hours. After they've been cooking for a couple of hours I'll put some chicken, skin removed, in the oven with some Zatarain's Creole Seasoning.
Dinner was yummy. I'm learning.