2005: Simple butter can be sublime. But tonight, by pure accident, I learned the virtue of 'doctored butter' when using up a shallot, lime and jalapeño butter leftover from last week's fish. (It worked great for an omelet too.) Other 'doctored' butters come to mind. Garlic and ginger. Lemon and wasabi. Let your imagination -- and your pantry -- inspire you!
2007: In the early months of A Veggie Venture, I cooked one bag of frozen vegetables after another: such was my habit, 'before blog'. It really wasn't until much later, when I was tallying 'favorite' recipes, I realized how few there were from the first couple of months. And virtually none started with frozen vegetables. I still like frozen vegetables, but these days, whenever I can, turn to fresh vegetables for enjoyment. These simple beans were simply delicious.
FOR INSTANCE IV (doctored butter)
Tonight, For Instance,
Green Beans with Jalapeño Lime Butter
Active time: 5 minutes (longer if you need to mix the butter, too, about 15 minutes to make the butter and use fresh beans)
Time to table: 30 minutes
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon minced shallot
zest of a lime
2 teaspoons lime juice
1 teaspoon minced jalapeño pepper (2007: I used pickled jalapeño)
1/2 teaspoon salt
1 pound frozen green beans (or 2007: fresh beans)
Salt & pepper to taste
Mix all ingredients except green beans. Cover and refrigerate until ready to use.
Steam or boil green beans according to package directions. Combine with ONE TABLESPOON doctored butter. Season to taste and serve.
Per Serving: 64 Cal (39% from Fat, 12% from Protein, 49% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 9 g Carb; 3 g Fiber; 49 mg Calcium; 1 mg Iron; 78 mg Sodium; 8 mg Cholesterol, Weight Watchers 1 point