Day 270: Green Bean, Carrot & Apple Medley

This gets high marks for "great color" and likelihood of "on-hand ingredients". But I was hoping for another magical combination like, say, tomatoes and spinach with peanut butter or carrots with chutney or cabbage with apple or beets with red onion or tomatoes with stale bread or tomato with zucchini or broccoli with oyster garlic sauce or green beans with pine nuts or peppers with anchovies or cauliflower with capers or squash and pear or mashed potatoes and carrots. (Wow! When you've been doing this for more than nine months, the magical combinations begin to add up!) And that didn't happen. Still it was 'good enough' and no-fat and high-fiber, low-cal and low-carb too. And I wonder, with the apple-juice sweetener, if it might be a kid favorite? NEXT TIME: I'd skip the apple entirely. GREEN BEAN, CARROT & APPLE MEDLEY Bookmark or print this recipe only Hands-on time: 15 minutes Time to table: 15 minutes Serves 8 1 cup water 1 pound frozen French green beans 1 pound carrots, peeled, sliced thin in coins 6 green onions, chopped 2 teaspoons sugar (skip this next time) 1/2 teaspoon dried thyme (I used powdered, another time I'd use Italian seasoning) 1 teaspoon kosher salt (next time, use 2 teaspoons, maybe even a tablespoon) 2 teaspoons cornstarch 2/3 cup apple juice (I used cider) 1 apple, cored and chopped (optional) Salt and pepper to taste In a large pot, start bringing the water to a boil. Even before the water boils, add the beans and carrots as they're prepped. Add the green onion and seasoning. When the water comes to a boil, cover and adjust the heat to retain a simmer. Cook for 8 minutes (I was quite surprised how quickly the carrots cooked.) Drain and return to hot pot on MEDIUM. Meanwhile, in a small bowl, mix the cornstarch, apple juice and apple until smooth. Pour into the cooked vegetables and stir well to coat. Add the apple if using and let cook, stirring occasionally, until the cornstarch mixture begins to bubble a bit and the apple is warmed through. Add salt and pepper (it took a considerable amount of both), serve and enjoy. NUTRITION ESTIMATE Per Serving: 56 Cal (4% from Fat, 11% from Protein, 85% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 4 g Fiber; NetCarb9; 49 mg Calcium; 1 mg Iron; 338 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points CREDIT WHERE CREDIT'S DUE South of me is an independent grocery called Sappington International Farmers Market whose owner Tessa Greenspan sends out an occasional with coupons and recipes. For St Louisans, it's worth the trip for good prices and a great selection of international foods, especially Bosnian and Croatian items. Plus there's the model train that runs on a track above the store, a sure attraction for kids!
(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.