Green Bean Amandine: Crisp-Tender Green Beans Topped with Sautéed Mushrooms and Toasted Almonds.
Was it a good weekend, dear reader? We celebrated with family and friends, ate a bit too much (delicious) food, and enjoyed a lovely service at church. It was one of those weekends you wish happened more often, and also one of those weekends you need just a day or two to recover from. I’m not as ahead as I have been during other seasons in the history of this blog, so while I have several recipes photographed and edited, I find I’ve been balancing my time such that writing time is harder to come by. Such is life!
In most ways this has been a good balance. I’ve been making a conscious effort to try to fit in some yoga or running or walking to help me de-stress. I’m trying to unplug for a little while each night. I’m reading more books. I’m trying to learn a little about self-care. I don’t know why or how it started, but I often feel like I need to take the martyr stance as a mom. I feel like it’s my job to put everyone else first all the time, and then if there’s anything left of me to take care of, I might almost think about it. It hasn’t been a healthy place to be, and I’m trying to get over some of the guilt I’ve had escaping upstairs to paint my nails or slipping outside for a walk when there are still dishes on the counter. I don’t know where the guilt came from, but I’m working on it. As most things are, it’s a process.
Part of my efforts have included simplifying meals as much as possible. We’ve had more repeats lately than we’ve had in the history of our marriage. I’ve also made an effort to include lots of whole foods, prepared simply and deliciously. The sort of meals that help you feel like home, but also help you feel good–vibrant, happy, full of energy. Green Bean Amandine is one of those meals.
Growing up, we’d eat this with canned green beans and lots of toasted almonds. It was one of my favorites. As my tastes have changed a bit, I prefer fresh or frozen green beans, and I can’t resist adding mushrooms. The recipe below is our home-base–steamed (or blanched) green beans, toasted almonds, and sautéed mushrooms. Sometimes we add a splash of balsamic vinegar or a squeeze of lemon juice. Other times, I might toss in a minced clove of garlic in with the mushrooms. If I have them on hand, I might finish the dish with a sprinkle of fresh herbs. In my dairy days, I used butter for sautéing the mushrooms, but these days, I love olive oil. Feel free to change the recipe as much as you please. Seriously… Don’t like green beans? This method would work with asparagus. Hate mushrooms? Skip ’em. However you fix it, do be sure to eat it alongside something tasty–maybe some fish or chicken, or a nice baked sweet potato. You could even toss this with some cooked brown rice and make it a full meal itself.
What are your favorite healthy comfort foods? I’m on the hunt for tasty, comforting inspiration!Print