Greek-style braised green beans

Ooooh you absolutely have to try these green beans! They are just so good. The recipe is from The Kitchn, a great blog.

1 pound green beans, washed and snapped in half
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
1 teaspoon red pepper flakes, or to taste
2 Roma tomatoes, chopped
Olive oil
1 cup white wine
1/2 teaspoon cinnamon
Salt and pepper
1 lemon, cut into wedges

Wash and snap the green beans, then chop the onion and garlic. Heat a little olive oil in a heavy lidded pan and fry the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and fry for another five minutes, gently.

Add the green beans and wine. Add a little water if it seems too dry. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook for about 45 minutes, or until the beans are tender. Stir in the cinnamon, and season with salt and pepper. Serve with lemon wedges on the side.

Couscous with swiss chard, raisins, and feta

This recipe came from an unlikely source: Rachel Ray's website! This is not a website that I normally look at, but one of my favorite cooking blogs linked to this recipe, and it turned out to be delicious.

This is not the best picture, because I'm not a professional food photographer, but you can see some of the key points here: this dish is wonderfully colorful and filled with wonderful delicious ingredients. My bunches of swiss chard are apparently large, and the greens swamped the couscous a bit, but that was totally fine.

This dish takes about 15 minutes to make, and the end result is both tasty and nutritious.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 1 1/4 cups israeli couscous
• One 14-ounce can vegetable broth
• 2/3 cup golden raisins
• Salt and pepper
• 1 bunch swiss chard, stems and leaves chopped separately
• One 15-ounce can chickpeas, rinsed
• 2 ounces crumbled feta cheese

Directions:

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.

2. Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Serves 4