If you don’t have apple cider in your fridge this time of year, you are adulting incorrectly. I suppose it’s past prime apple season, but it’s still a perfect winter warmer. Not only is it delicious on it’s own (or with a smidge of brandy), but it’s great for cooking, too!
We eat a lot of vegetables in our house, but I feel like I’m always doing the same thing with them. Sauté in olive oil, salt and pepper, serve. Repeat. If you want to add a little excitement to your hum-drum vegetables, add cider! This is a quick, simple twist on green beans, which add just a little bit of sweetness. If you don’t have cider, don’t be afraid to use white wine. I did the last time I made these, and they were fantastic!
32 oz green beans
1 small onion, finely chopped
3/4 cup apple cider
salt and pepper
1. Bring a medium saucepan filled with water to a boil. Add green beans and boil for 4-6 minutes, or until tender, but with a bite. Remove from heat and drain beans. Set aside.
2. Heat a small skillet over medium-low heat. Add a drizzle of olive oil and the onions and cook until beginning to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium-high and cook until liquid is reduced and syrupy, about 5 minutes.
3. Add beans to the pan with onions and cider. Toss to coat, salt and pepper to taste.
Day 2 of mashed potato week! Yesterday I shared a basic rich and creamy mashed potato recipe with a surprise ingredient – mayonnaise. These jalapeno and cheddar mashed are very similar, just adding more flavor.
The first time I made the rich and creamy mashed potatoes for my family’s Christmas dinner, I was at my parent’s house. I brought a lot of ingredients and some equipment I knew they didn’t have. On my list of the things to bring (in my mind) was my potato ricer. Guess what I forgot? My potato ricer. Not that I don’t like a chunky mashed potato, but the very name of the recipe indicates that it wasn’t chunky. I planned to just use their hand mixer, when I spotted their Ninja. If you’ve never used one before, they are fantastic. Not as pricey as a Vitamix, but it works wonders! I fell in love with my parents’, and then Momma Marsha gifted me one last year. It’s the best! Anyway, I used their Ninja to blend the potatoes, and they turned out fantastic!
When I made the jalapeno and cheddar version of mashed potatoes, I used my Ninja again. It’s so much easier than the potato ricer – my arm always gets tired when you’re doing large batches 😦 As you know, I’m not a cheese fanatic, so I didn’t try these, but they sound fantastic with the jalapeno and cheddar combination. Of course, I had to use my official taste tester, the hubs, and he said they were good. That’s as best of a description I can really give, because that’s all he said, but I’m guessing he really liked them as he’s taken them two days in a row for lunch.
4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 stick unsalted butter
1 1/4 cup milk
1/2 lb shredded sharp white cheddar cheese
1 cup low-fat mayonnaise
1 large seeded jalapeno, minced
salt and pepper to taste
1. In a large saucepan, cover potatoes with water and bring to a boil. Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes. Drain potatoes.
2. In the same saucepan, melt butter in milk over moderate heat. Stir in white cheddar until melted. Remove from heat and press the potatoes through a ricer into the saucepan and mix well. Fold in the mayonnaise and jalapeno and season with salt and pepper to taste.