Wednesday, April 17, 2013

Fancy Sauteed Green Beans

Last Tuesday, Mike and I celebrated our 2 year anniversary. I can't believe it's been 2 years already. Time definitely flies! We had SUCH a fun wedding! I seriously would not have done anything differently. It was perfect, unique, and definitely represented who we are. People still talk about it, so I know it was a success :)

For our anniversary, I decided to surprise Mike and recreate what we ate for dinner the night of our wedding. The food at the Hyatt was no joke - it was pretty amazing. We did a sit down dinner and had the choice of chicken, grouper, or filet. I had the grouper and Mike had the filet however, grouper is not so easy to find right now, so I ended up making a filet for me too. We also had roasted potatoes, a veggie medley, and pretzel rolls. I looked back on pics to refresh my memory - I even wanted the potatoes to look the same. The veggies were some sort of medley that had green beans, yellow squash, carrots, and tomatoes. I had no idea how they were cooked, so I winged it...and they were SO good! Unfortunately, I was too focused on coming up with the recipe, that I forgot to measure everything. I used my best judgement in this recipe, but the good thing is that you can add or take away the ingredients to your liking and it will still taste good. I also made it for 2 people, so just adjust the ingredients to make more.

Sauteed Green Beans:

- Fresh green beans (enough for 2 people), washed and trimmed
- One small yellow squash, very thinly sliced
- 1 to 2 carrots, very thinly sliced
- 1/2 cup of grape tomatoes, cut in half
- Half of a small onion, thinly sliced.
- 1/3 to 1/2 cup low sodium chicken broth
- One tablespoon unsalted butter
- One tablespoon olive oil
- One clove of minced garlic

*For the carrots and squash, I used a vegetable peeler to slice them, so they were very thin and "ribbon-like."

Steam green beans in the microwave or stove top for a few minutes, until crisp-tender.
In a large pan, heat the olive oil and butter over medium heat.
Add the onion and cook for 1-2 minutes. Add garlic and cook about 1 minute more.

Add the carrots, squash, and tomatoes and saute, stirring for 1 minute.

Add the green beans and chicken broth. Cover, and cook for 5 minutes. Season with salt and pepper to taste.

The finished product was great! Dinner was delicious and Mike was surprised. Not shown are the crab cakes we had as appetizers (they were one of the apps served during cocktail hour and happened to be our favorite).

And yes, we did eat a piece of our ORIGINAL cake! Goes to show that a boat load of saran wrap and a good freezer will work wonders :)

Almond cake with dulce de leche filling...we couldn't decide on flavors since we liked them all, so each tier was a different flavor!

1 comment:

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