Hello Big Apple… We’re Back! by L

My little ones and I made the 9 hour journey back to my hometown, The Big Apple, aka New York City! I should be a little more specific and mention that my roots lay in the borough of Queens. It isn’t famous for its’ farmers markets, but nonetheless, it is full of various markets/shops that sell ingredients from all corners of the world.

Farmer’s Market at Atlas Center in Middle Village, Queens

Queens does have a few farmers markets. Fortunately, there just happens to be one that’s not too far away from my neighborhood. The major difference between visiting the markets when I’m back in NYC vs. Prague, is that I have to travel a bit further. The distances usually require a car trip or a few transfers on the subway. In Prague, MY markets are just a few footsteps away, *sigh.* The day I visited our local Queens market, it was sadly, the last day of the season. What do you think I saw plenty of?

Apples!

Apples! I especially liked how each crate described the variety of apples for sale. Furthermore, I found comfort and pleasure in the opportunity and ability to be able to decode the signs and talk freely with the vendors. This is definitely something I struggle with as an ex-pat living in Prague. Learning the local language, Czech, is a major challenge even for the polyglot that I am.

One of the most exciting and familiar things I picked up at the market was a bag of Apple Cider donuts. These sweet treats marked my autumn homecoming and I couldn’t wait to get back home, change into my cozy fleece pants, warm up a cup of tea, snuggle up on the couch and indulge in my moist, cinnamon, calorie-rich, old-fashioned type of donut. Hello NYC! It’s great to be home!

Sweetness in the bag!

I am feeling especially thankful for this year’s visit. The last time I celebrated an American Thanksgiving here in the States, was well over 7 years ago. Although, my Filipino family doesn’t really partake in the common Thanksgiving traditions, we have over the years adapted our table to feature some of the traditional Thanksgiving dishes.  Of course, there is a turkey with stuffing waiting to be carved into, two or three kinds of pies for dessert and cranberry sauce in bowls, but if you were a guest at my grandma’s house, you would also have to make space on your plate for some Filipino dishes in between the yams topped with marshmallows and creamy mashed potatoes.

The recipe that I am featuring in this post, however, isn’t a Filipino one this time around. I was planning to cook something for this year’s Thanksgiving meal, since it was my daughters’ introduction to this all-American holiday. However,  it needed to be a simple recipe and something that my girls could eat.

It was refreshing to see bunches of kale being sold at the market. I can usually snag one or two at the Naplavka market in Prague 2, however that takes a bit of work.  I have to ask the vendors about it ( I somehow manage in my weak Czech,) as it isn’t always displayed. Usually, the vendor runs behind the stall and magically comes back with some kale. Tracking down these healthy greens  can be an elbow shoving mess and when a kale lover like me finally gets some, it’s like gold.

Kale and Company

Here in Queens, it’s a breeze to buy kale. There was no need to tackle anyone or go on some adventurous hunt for those curly leafy green stalks. In fact,  I got so kale-happy when I saw bunches of them stacked up at the market, that I went home with an exaggerated amount. It didn’t take long for me to get sucked back into the act of consumerism.

Back in my parents’ kitchen, I decided to make a batch of garlic mashed potatoes to add to our array of side dishes. At some point,  I came up with this grand idea to sneak in some greens and ended up making a bowl of Garlic Mashed Potatoes with Kale. It was the first time that most of my family members would be trying kale. I thought that, maybe, it might become a new tradition of ours, or a legacy I leave behind at my family’s Thanksgiving table or just a dish that we once shared on Thanksgiving in the year 2012.

Happy Thanksgiving from NYC!

Garlic Mashed Potatoes with Kale

Kale:
1/2 onion chopped

1/2 bunch of kale, washed and chopped

1/2 cup vegetable or chicken broth (add more if necessary)

Heat a shallow frying pan with 1-2 tablespoons of oil

Add onions and cool until transparent.

Then add kale and stir in well with the onions.

Add the broth and lower the heat.

When the kale is tender, set aside to cool.

Garlic Mashed Potatoes

8-10 potatoes, peeled and cut into quarters

8-10 peeled cloves of garlic

1/2 cup butter

1/2 cup milk

salt and pepper to season

Boil potatoes and garlic in enough water to cover.

When cooked, drain potatoes.

Soften the butter and warm the milk a bit.

Mash the potatoes with a masher.

Add the warm milk and butter.

Continue to blend the ingredients.

If you want a smoother mash, use a hand blender.

Add the kale mixture.

Combine well and season with salt/pepper.

Happy Thanksgiving from The Prague Basket!

It’s Turkey day!

That’s a nice bird… weighing in at 7kg, this turkey was the perfect size for our annual International-American Thanksgiving dinner. As usual, Nikki pre-ordered the turkey from Robertson’s British Deli . You can conveniently order online, chose which location you want for pick up or have it delivered for a small fee. It is painless experience for a fresh, whole turkey! Following her Dad’s tried-and-true turkey roasting instructions including giving the turkey a nice cold bath, drying with paper towels, and then rubbing the skin with oil, garlic, and herbs, the turkey was delicious! But what Nikki enjoys most with her turkey is the cranberry sauce.

Cranberry Success!

Every year, she make it from scratch, with whole, fresh cranberries. This year was no exception, but it was NOT an easy feat locating fresh cranberries in Praha. Trying the farmer’s market, four local potraviny’s, Billa in Dejvicka (where she has bought them before), success didn’t come easy. By the week of Thanksgiving, TESCO was our only hope, and lucky for Nikki they came to the rescue and to her front door via online delivery! Now you know, we do our best to feature local, market finds on this blog, but finding whole, fresh cranberries in Praha was cause enough for celebration this week.

Granny’s Deviled Eggs

Another holiday favorite are Deviled Eggs. The secret in Granny’s recipe is adding just a pinch of sugar to the salty, mustard-yoke filling. And sprinkled with paprika for color, the plate looks as beautiful as these eggs taste!

Gluten Free Green Bean Casserole

Now amongst the usual bread stuffing, homemade rolls and the roasted or mashed potatoes, there is always a green bean casserole at our Thanksgiving table. Made with cream of mushroom soup and french fried onions, the traditional recipe is not friendly for gluten free friends. So last year, Allison found a version of this traditional dish that was easily modified to be both gluten free and oh so yummy!

We at the Prague Basket are thankful this year for friendship, family, and of course, food… especially this week as many traditional and family recipes were shared at our tables.

A few of our 2012 Thanksgiving Recipes:

Granny’s Deviled Eggs

Homemade Cranberry Sauce

Green Bean Casserole

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Eggless Pumpkin Chocolate Chip Scones by Nikki

freshly canned pumpkin

Today is November 23 and it is American Thanksgiving Day- my favorite holiday. Many people ask why it is my favorite and my response is the same- it is one day to truly celebrate gratefulness. For me, Thanksgiving has always been a celebration of family, friendship, food and of course, the life blessings I have received and am currently thankful for. It is the time of year when I begin to look back at the current year, reflect on the ups and downs, the accomplishments, the failures and begin to let next year’s goals take shape… yes, I am that goal setting type person!

butter and flour

So much about November has to do with pumpkins… pumpkin pie, pumpkin cookies, pumpkin bread, pumpkin cake or muffins, pumpkin patches, pumpkin lattes, pumpkin stuffed shells and recently, warm pumpkin dip! As November soon comes to a close and December and the winter celebrations begin, I am featuring one more pumpkin based recipe on The Prague Basket!

pumpkin pie spiced puree and cream

My classroom of 16 Kindergarten children are currently inquiring about bread, where it comes from and how a bakery works as a team to create breads of all kinds. I happen to have a child in my classroom with a severe allergy to eggs. Baking without eggs is fairly new to me, but I have been experimenting with eggless baking to safely and authentically guide the learners through the baking experience.

These scones are so easy to put together and not too terrible for your waistline. Because I made them for my breakfast club friends, I used chocolate chips, but I imagine they would be tasty with dried cranberries, nuts or seeds, or possibly a cinnamon glaze for the top! Today, on American Thanksgiving, I am not only thankful for my family and friends but also for the opportunity to learn and explore a new side of baking- NO egg style!

Pumpkin Chocolate Chip Scones

Ingredients:

1 cup (120 grams) whole-wheat flour
1 cup (125 grams) all-purpose flour

1 tablespoon (15 grams) baking powder, preferably aluminum-free

1/4 cup (50 grams) sugar
1/2 teaspoon fine grain sea salt
6 tablespoons (85 grams) unsalted butter, chilled
1/2 cup (91 grams) chocolate chips (or dried cranberries)
3/4 cup (190 grams) pumpkin puree (flavored with pumpkin pie spice to taste)
1/3 cup (80 ml) heavy cream

Directions:

Preheat oven to 425F / 220C degrees.

Line a baking sheet with parchment/wax baking paper.

In a bowl, whisk flours, baking powder, sugar, and salt together.

Add butter and mix together initially with a wooden spoon.

Switch to using your hands and mix until the “dough” begins to look shaggy!

Using a spatula, add the pumpkin puree and cream and fold into the dough.

Note: Fresh pumpkin puree will add more moisture than canned puree. You will most likely need a bit more flour to keep the dough from becoming too sticky… I used about 1/4-1/2 cup extra!

mmm… scone dough

When the dough comes together, place onto a lightly floured surface.

Roll or flatten with hands into a circle about 1 inch (2.5 cm) thick.

I generally use my hands to flatten the dough!

ready to cut

I used a circular pastry cutter to make circle scones…

if you prefer, you can flatten dough into a rounded rectangle and cut them into triangles or small squares with a knife.

scones, scones, scones

For a finishing touch, I paint a little cream on the top of each scone and sprinkle with just a hint of golden sugar!

Place scones on the baking sheet and bake about 12-15 minutes depending on size and thickness.

Enjoy!

Adapted from the Whole-Wheat Raspberry Ricotta Scone recipe in The Smitten Kitchen Cookbook by Deb Perelman.

Guest post: Warm Pumpkin Dip by Michelle

For those of you who follow The Prague Basket’s scrumptious posts, you’ll notice a theme in the last few weeks: pumpkins!  Our farmer’s markets are overflowing with bright, orange pumpkins here in Prague.  Not only that, but it’s also easy to find another one of my favorite ingredients: garlic!

Since I started experimenting in the kitchen, one ingredient I never skimp on is garlic. When a recipe calls for 2 cloves, usually 4 or more appear in my food.  So, when I moved to Prague last year and started using the garlic from the market, I was surprised when my husband exclaimed, “Wow, how much garlic did you use?”  Well, in my mind, it was the “normal” amount, except the garlic here is anything but normal.

The Czech garlic (Český česnek) for sale at my local farmer’s market has a beautiful purple hue to the flaky layers of skin.  The cloves are large, and you really don’t need to add any more than your recipe calls for. The flavor is strong, and it fights the strongest of vampires!  Here’s an adapted recipe that combines the fall flavors of fresh pumpkin and strong Czech garlic.

 

Ingredients:

4 cups pumpkin puree

olive oil

1.5 cups chopped red or white onions (I like a mix)

1 small red pepper

1 small green pepper

3 cloves Czech garlic

cayenne and black pepper to taste

½ cup firm or Greek yogurt

seeds: sunflower or pumpkin chopped

nuts: walnuts or pecans, chopped

optional: feta cheese

This recipe was originally from a Moosewood cookbook, and calls for butternut squash and feta. I use bright orange Hokkaido pumpkin instead, and have been leaving out the feta.  You can add feta when you mix the pumpkin with the sauté veggies, or in the last 10 minutes of baking so that it stays a bit crumbly.

Directions:

Preheat the oven to 375 F/ 190 C.

Sauté the onions in the olive oil, 4-5 minutes or until soft. Add the peppers, garlic, and season with the cayenne and black pepper.  Sauté another 3-4 minutes until mixture is soft.

In a bowl, mix the pumpkin and yogurt. Fold in the sauté mix a little at a time. Once the mixture is evenly mixed, spread into an ungreased baking tray. I use an oval 9 X 12 pan, but a 9X9 square works well. Sprinkle the top with the chopped seeds and nuts.

Bake uncovered for 30-40 minutes or until bubbly. Serve warm with veggie sticks, blue corn chips, or dark rye crackers.

Homemade Caramel Sauce for Caramel Apples – Gluten Free by Allison

I was on my way to purchase some flowers and walked past these apples at the Holesovice market, glanced at them as I continued right on by and then I took a few steps back to stop and admire them. I had to take a closer look and truly appreciate their gorgeous colors up close. How could I resist from buying some of these beauties? Well, I just couldn’t! I walked away with several bags full of crisp beautiful apples of varying shades and combinations of green, red and golden yellow all grown here in the Czech Republic. Now I can be a bit of a harsh critic when it comes to apples. I’m from Washington after all! But I do have to say that I have thoroughly enjoyed the apples in different ways over the last week or so.

 

Truth be told, I’ve been craving caramel, not just any kind of caramel, but homemade caramels. My Aunt D and my Grandma have made some amazing caramels for the holidays over the years and since I’ve been gluten-free, most good quality caramels available to purchase are covered in chocolate that contains gluten! So it was high time for a sweet treat.

 

 

Caramel-flavored sweetened condensed milk can too be yours at Albert here in the Czech Republic. Couldn’t believe my eyes when I saw it for the first time months ago. It even says directly on the can (the English translation is: “suitable for gluten-free diet”)!

 

 

 

Homemade Caramel Sauce for Caramel Apples

Ingredients

250 grams/1 cup of salted butter ( I use Madeta Maslo in the light blue package)

2 1/3 cups brown sugar

1 cup light corn syrup

397 grams/14 oz. sweetened condensed milk (I used salto, caramel flavored sweeted condensed milk)

2 1/2 tsp. vanilla

Combine first four ingredients into a heavy saucepan. Bring to a boil over medium-high heat and stir constantly until the mixture reaches between the soft ball stage and the firm ball stage on your candy thermometer. I cooked it until 250 degrees Fahrenheit and it turned out perfect to my liking! Remove from heat and stir in the vanilla and quickly stir to combine. Poke apples in the center with wooden sticks or chopsticks and swirl the apple around in the warm caramel until coated. You can add extra toppings such as nuts, sprinkles, coconut, or candy to make it more festive and colorful if you’d like while warm. Let cool and enjoy!

 

 

An EGG-cellant veggie scramble! by Nikki

Farm Fresh Eggs and Green Grapes

As the days quickly grow dark in the late afternoons and the air becomes more and more crisp, I find myself longing for the markets I visited this summer- in the warm weather and sunshine! While in Croatia with three friends, we discovered a large open air market in the center of Split.

fresh summer produce in Split, Croatia

The colors of the summer fruits were vibrant and the smell of watermelon and nectarines were sweet in the air. On our last day in Split, before heading to Dubrovnik, Mel and I decided to wander through the open air market before hitting the beach for the rest of the afternoon. We were wandering to enjoy the warm weather, the excitement of the market and of course, to purchase something to snack on during our bus journey the following day.

Red and green grapes GALORE!

I picked up two bunches of green grapes. Their fragrance was slightly floral but tasted wonderful and were refreshing on our hot, stuffy bus ride along the coast! After we picked out our fruit, we wandered through a less crowded strip of the market, where we stumbled upon a more permanent stand selling fresh eggs. Knowing we would need a good breakfast before our bus ride the next morning, we picked up 6 eggs… which we enjoyed scrambled with cheese!

the friendly egg lady

Whether it is warm or cold outside, I am always a fan of eating eggs for breakfast… but let’s just be honest, I enjoy eggs MOST on a lazy weekend morning! Why? Because I can take my time to scramble them together with a variety of ingredients. I can relax in the kitchen, with a mug of Earl Grey in hand, Frank Sinatra singing to me through my iTunes, and prepare this healthy, morning meal in my pajamas!

eggs for a scramble

For this simple egg scramble, I used random vegetables I had in the fridge, butter for the pan and seasoned it with green onion, a little garlic salt, paprika, and ground pepper. It is simple… it is delicious… it is an EGG-cellent idea for a lazy morning!

An EGG-cellant Veggie Scramble

The Lazy Morning Veggie Scramble

ingredients: 3 medium or 2 large eggs- preferably fresh from your farmers market or very own hens!

3-5 cremini mushrooms, half a medium zucchini (green or yellow will do!), green onion, fresh basil leaves, fresh flat leaf parsley,

seasonings: garlic salt, ground pepper, paprika,

optional: preferred cheese, a variety of veggies, and of course, bacon is always a good option for meat lovers!

Directions:

First, I usually scramble the eggs with a little milk and set aside.

Then prepare all vegetable saute ingredients.

In a warm pan, melt a pat of butter (or the heart-healthy option is using a soup spoon of olive oil) with a dash of garlic salt, paprika and ground pepper.

Next, add onions and saute for 1-2 minutes then add the veggies and saute until tender.

Notes: I often add the basil leaves and saute with veggies for the last 2 minutes.

ALSO- If using bacon or other meat based additions, use a seperate pan to prepare the meat according to directions then add to the scramble as the last step!

When the veggies are ready, remove them from the pan and set aside. Put the pan back onto the stove, add the eggs and scramble to desired texture… I like mine fluffy!

When the eggs are 1 minute from feeling ready, add the veggie saute back into the pan stir together for 1 minute.

I like to serve mine sprinkled with fresh, chopped, flat leaf parsley, another sprinkle of ground pepper, and grated parmesan… Enjoy!

mmm… fresh EGGS!

Arroz Caldo Comfort by L

Last week, every family member’s immune system under our roof, was attacked by some terrible and nasty germs. Stomach virus, bronchitis and respiratory infection were the evil characters that crept into our systems and viciously brought us down. Fortunately, one member of our household was able to fight off all the naughty culprits and take extra special care of us. That was Lola (that’s Grandma in Filipino.)

Arroz Caldo (with Chicken on the left, with Tofu on the right) topped with fried pieces of garlic

One of the foods I crave when I’m sick is my mother’s Arroz Caldo. Yes, these are Spanish words that you are reading, but it’s also the name of a dish in the Philippines. A literal translation would be “rice broth.” For me, it’s the ultimate comfort food for all kinds of ailments and I begged my mom to cook it for us. It may look like an ordinary bowl of porridge, but it’s not. The heavy amounts of slivered ginger, finely minced garlic and homemade chicken broth will quickly nurse you back to your regular self. Ginger can soothe that sore throat, garlic helps boost your immune system and the chicken broth, well, we all know what a good bowl of chicken soup can do for the soul, right? (My dear vegetarian friends, don’t feel left out! There is also a veggie version of this, and a stock of fresh vegetable broth has all those healing properties and more!)

Lola choosing her bird

Lola D purchased a whole chicken from the Andel farmers market that takes place every Friday in the Prague 5 neighborhood. She also picked up some local garlic, but the sweet glutinous rice and ginger used in the recipe, were bought at specialty shops around town. My mom is a big believer in the magic of garlic, so she never holds back (remember that she didn’t fall ill, hmmm?) However, if you have no need to fend off vampires, feel free to decrease the amount.

Local Czech garlic

For my one year old daughters, Lola made a milder version (less gingery and peppery) to keep them nourished during their phase of discomfort. As the season continues to change with viruses and infections lurking through the air; searching to invade and disrupt our immune systems, I hope that you will be well protected. However, if you are in need of some extra armor or a remedy, a bowl of Arroz Caldo should do the trick!

“Gimme my porridge!”

Arroz Caldo  (feeds 6-8)

1 small chicken, cut into pieces

1/4 cup of thinly sliced ginger

1 head of garlic and then another 10 cloves, all minced

1 onion, chopped

3-4 tablespoons of vegetable oil

1 tablespoon of fish sauce (patis in Tagalog) OPTIONAL

1 cup of sweet glutinous rice

1 cup of jasmine rice

8-10 cups of water

1-2 strands of saffron

salt and pepper to taste

Cut the head of garlic in minced pieces.

Heat oil in a small frying pan.

Fry until golden brown.

Drain and set aside.

In a large pot, heat oil and add the 10 cloves of minced garlic and ginger.

Cook until slightly golden.

Add onion. When it is translucent, add the chicken.

Turn heat to low and continue to saute for about 15-20 minutes.

The chicken should “sweat” and begin to add some juices to the mixture.

Afterwards, add both types of rice, patis if you are using and then 8-10 cups of water.

If you want a thick porridge, stick with the lower number. If you want a more soupy porridge, use 10 cups of water.

Add saffron.

Let it boil and then lower the heat.

Cook until rice is thoroughly done, about 40 minutes.

Season to taste.

Serve with sprinkles of roasted garlic, extra fish sauce, or lemon or soy sauce or vinegar or a combination of any of these condiments.

(Note for Vegetarians: Use vegetable broth instead of chicken and cups of water. Take a block of tofu and chop into pieces. Fry in 2-3 tablespoons of oil. When porridge is ready to serve, top with fried tofu, ginger and any of the above mentioned condiments.)

Warm Roasted Butternut Squash Salad by Allison

Warm Roasted Butternut Squash Salad by Allison

I’m a sucker for squash. Really truly! The first year I arrived in Prague, there didn’t seem to be any butternut squash around the city. Maybe it is because I wasn’t “in the know” and didn’t know where it was available. The next year, it miracously arrived at Tesco in random spurts. I’d hear a co-worker talking about making butternut squash soup for dinner and I’d ask where they picked it up and by the time I got there 24 hours later, there was no trace of those tasty butternut squash left in the produce aisles. But now, thanks to the farmers and farmers markets, we seems to have an abudance of this lovely orange squash to consume! Lucky us!

I like making this warm salad on a crisp autumn day when the oven warms the kitchen and the aromas from the oven fill the rooms in my apartment. I picked up a large butternut squash from the Holesovice market along with some red peppers, garlic and goat chesse for this dish.

Warm Roasted Butternut Squash Salad

adapted from Smitten Kitchen

Ingredients

1/2 large butternut squash peeled, cored and cubed into 1 1/2 ” pieces

3 red peppers, deseeded and deveined, cut into chunks

1 can of rinsed chickpeas (15 oz)

2-3 garlic cloves, minced

olive oil for drizzling

salt and pepper

fresh goat cheese for the top

flat leaf parsley, 3 Tbsp. chopped finely

Directions:

Pre-heat oven to 220 degrees Celsius.

Combine butternut squash cubes, red pepper cubes, chickpeas and garlic in a bowl and drizzle with olive oil. Sprinkle with salt and pepper. Spread on a roasting pan and roast uncovered for 20-25 minutes or until soft. Remove from oven and add parsley and goat cheese. Mix and enjoy!

Love is an essential ingredient… by Nikki

Mama Hume’s Sour Cream Wax Beans

I really do think love is an essential ingredient- maybe even the most important in any dish created in your kitchen. Now, I agree there are evenings when you just need to put dinner on the table and love seems to be replaced with the feeling of hunger! But I believe regardless of the urgency to feed or the extravagance of the meal, the kitchen is a place of love… if not for the food then FOR the people who eat it and FROM the people who create it!

I have been living in Prague for nearly four years, and without a doubt the one thing I miss most about Portland are family dinners. My mom and dad are both very creative in the kitchen. While one seems to enjoy preparing savory meats, complimentary sauces and an incredible cup of espresso the other has a knack for baking, canning, and pairing the BEST side dishes to compliment ANY main. My interest in creative cooking comes initially from my family kitchen where dad would fry up bacon and fling pancakes across the kitchen. You would hear, “hold up your plate” and there would come a pancake flying through the air and land on your plate- hot and ready to slather with pure maple syrup! My family kitchen is where Mom would fill the house with aromas of various cookies at Christmas time and apple pie or homemade lasagna on request. Each of us kids has a favorite meal or baked treat that is requested for birthday dinners, special occasions or just because we want to enjoy them… that is how much LOVE comes from my family’s kitchen!

Mama Hume- my heart!

In 2010, my mama visited me in Praha. It was a very special time for us as I was able to show her my new city. While she was here, we explored Italy together, where we (of course!) enjoyed MANY great meals and plenty of vino! But one of my favorite evenings was eating in after a day exploring Prague. I made soup and mom made sour cream green beans. Well, the other day, I stopped in at one of my favorite local potrivinys to pick up a couple pumpkins for roasting. While browsing, as I usually do, I saw these fresh yellow wax beans. It must have been a VERY late crop because summer has been over for some time now, but that was all the more reason for me to purchase these beauties. And as I walked home, I could only think of one thing: Mama Hume’s Sour Cream Green Beans!

I LOVE this simple but very flavorful dish. They are to be enjoyed by all, but if you are NOT a vegetarian, it is a compliment to a good steak, as well. If you are looking for a new way to eat green or yellow, string or wax beans give this a try… and feel the LOVE in YOUR kitchen- from me AND my mama!

Yellow Wax Beans from a local Praha potraviny

 

Mama Hume’s Sour Cream Wax Beans

Recipe by my mama – Janine Hume

Ingredients: 1-2 handfuls of fresh yellow or green, string or wax beans, 1/3 cup sour cream, 1 tablespoon butter,

salt and pepper to taste

YUM!

Directions:

1. Put 1/2 cup water in a saute pan with lip (and lid!) and put on stove at medium heat.

2. Snap the ends off the beans, cut or snap in half and toss into the pan with water.

3. Steam beans until tender, or to desired firmness.

4. Strain beans then put butter, sour cream, salt and pepper into warm pan.

5. Add drained beans back to pan and fold together with sour cream/butter mixture

6. Remove from heat, serve and enjoy warm!