Southern Style Green Beans

Before we get cooking let's talk about last night's episode of Glee.  Loved it!!  Food and religion together. 


The theme was how we all struggle with faith from time to time.  In short Finn saw the image of Jesus on a grilled cheese sandwich made in a George Foreman grill.  Feeling that he was experiencing a higher power he cut the sandwich in half ensuring he would not harm Grilled Cheesus (Grilled Cheesus??, LOL!).   In awe of the image on the sandwich Finn began praying to Grilled Cheesus and wished for 3 things like Jesus was a genie.  All three wishes/prayers involved other characters on the show and they all came true.  Finn was becoming almost radical about his religion until Ms. Pillsbury (Emma) told him that Grilled Cheesus did not answer his prayers.  Things worked out the way they did because of the choices each individual made she said.  All of the characters on the show struggled with their faith in their own ways.  Some believing and some not.  Everyone asking  - Does God really exist?  I think Emma summed it up best when she said " The big questions are really big for a reason.  They're hard.  And you know what, everybody struggles with them." 


I have seen God at work in my life at times and other times have wondered where He was.  But deep down I know He is always there guiding my life just where it needs to go.  Even when my free will screws it up!   This Glee episode is definitely going to start many discussions about God, Jesus, and faith over the next few days.  Which is probably a good thing.


I have to admit during the show I kept thinking....... grilled cheese (licking my lips).  You know a good ol' comforting grilled cheese with some southern style green beans sure would be good!!!  My mind is demented like that.  Always thinking about food.  I just made green beans the other night with the intention of posting the recipe.  I think I just have southern style cook em till there's probably no nutrition left in them green beans on the mind.  And cheese, it's always floating around in my mind.  Everything is better with cheese.  It's an inherited trait!  I am my fathers daughter.  


If you've never had green beans cooked this way you're in for a treat.  They are slightly salty, soft, almost creamy, with a hint of sweetness.  Even hubby who generally won't eat a green bean with a 10 foot pole loves them.  


PRINTABLE RECIPE


Southern Style Green Beans
Here's what you'll need:
1 pound of green beans (fresh or frozen)
3 or 4 slices of bacon cut into 1 to 2 inch pieces
1/2 of a small to medium sized onion roughly chopped
1 teaspoon of sugar
1 teaspoon of salt
1/2 teaspoon of pepper
water

Place a medium to large saucepan on medium heat and throw in the bacon.  When the bacon starts to render some fat throw in the onion.  Let it cook until the bacon browns up and the onions soften. Drain off the grease and return the bacon and onion to the saucepan.

Now add the green beans, salt, sugar, pepper and enough water to cover them.

Bring everything to a good simmer, partially cover with a lid, and let it go for at least 1 hour.  I usually simmer for around 1 1/2 hours and some southern cooks will let it simmer until almost all of the liquid is cooked down. When finished taste and add more pepper or salt as needed.

Experiment with the seasonings and make it your own!

Quote of the day

People take different roads seeking fulfillment and happiness.  Just because they're not on your road doesn't mean they've gotten lost. ~Dalai Lama

Submit your favorite quote here.

Make it a great day!

Cheers,

Shannon

How to Slice a Tomato

If there is one particular thing that has perplexed me in the kitchen for years it is how to deseed and slice a tomato without mutilating it.    Funny isn't it?  You would think this is one of the easiest things to do, right?  Well, not for me.  If I was ever a guest in someone else's kitchen and they said "Would you mind slicing up a tomato" I wanted to run, to hide, to do ANYTHING but slice that tomato.  I would instantly feel like a klutz.  I would start praying dear Lord please help me do this, let no one pay attention to the seedy squished tomato, and please let a valium magically appear!!  Well friends, no more will a little ol tomato intimidate me!  I've got this one whipped and so will you.


Here we go.


First pick out some gorgeous ready to eat tomatoes and then cut out the core.  Take a small knife insert by the stem at a slight angle and cut about 1 inch into the tomato.  Now make a circle around the stem and the core will pop right out.

There is some debate about what kind of knife to use to slice a tomato.  Serrated or Non-serrated?  I picked up a non serrated knife because my tomato was a bit firm, but if the tomato was a little soft I would have used a serrated knife. If you are using a non serrated knife just pierce a little hole with the end of the knife first before slicing.  One thing is for sure either way it must be sharp.  Just use what you have!


Next for a round tomato like mine cut the tomato in half around the circumference.  If you are using a plum tomato cut in half from top to bottom.   Now see all those seeds (in your tomato not the photo).  Just poke your finger in each hole and the seeds will pop right out into the sink.  If you prefer you can use a knife or small spoon, but it is much faster using your fingers.

Now slice up that tomato.

Gorgeous deseeded sliced tomato!!!  Welcome to my sandwich!




Tomato Tips

• Store tomatoes stem side down on the counter or in the pantry.  Keep them at room temperature and away from direct sunlight.  Never refrigerate.  Refrigeration will make them pulpy and destroy the flavor, YUCK!
• To ripen place tomatoes and an apple in a paper bag pierced with a few holes and let sit for 2 to 3 days at room temperature.
• Need to peel that tomato?  Cut an X on the bottom of the tomato, drop in boiling water for 30 seconds to 1 minute, remove from water and place in ice cold water to stop the cooking.  When cooled use a paring knife to grab the skin at the X and peel.  

Go tackle a tomato!

Too-da-loo,

Shannon