Spike William is our new kitten and he was born January 30th, 2013.

Sunday, July 19, 2009

WCB: In Honor of Sher

Weekend Cat Blogging is at Paulchen's Food Blog this weekend
and here is a picture of China Cat and Willow out in the screened-in porch
being cute little catloafs!
I am making Sher's recipe for Roasted Green Beans, Tomatoes and Onions. My daughter and her husband have a good sized plot in their backyard for growing vegetables. I think that her husband has already enlarged the plot three times! When we were out there visiting, they gave us some green beans that they had grown. Looking through Sher's recipes I thought this one was perfect to make, as I had the green beans and also had some tomatoes from our backyard. I had hoped to use some of our oregano that is in a pot out front but it's not big enough so I used dried oregano. The roasted vegetables smelled wonderful - and tasted great!
Roasted Green Beans, Tomatoes and Onions
adapted from Sher's Recipe at What Did You Eat?

2 lb. green beans, trimmed
1 large white onion, chopped
3 large tomatoes, chopped
4 tsp. minced fresh oregano or 2 tsp. dried oregano
Salt and freshly ground pepper, to taste
1/4 cup extra virgin olive oil

Preheat your oven to 425 degrees fahrenheit.

To prepare the green beans, bring a large saucepan of water to a boil over high heat. Add a pinch of salt and the green beans. Cook the green bean until they turn bright green and are just tender, 1 to 2 minutes. Timing depends on the age and size of the beans. Drain the beans and plunge them into a bowl of ice-cold water to stop the cooking. Drain and set aside.

Combine the chopped onion and tomatoes in a heavy large baking dish. Add the green beans and oregano, and season with salt and pepper. Drizzle the olive oil over the vegetables and toss to coat. Cover with aluminum foil and roast until the beans are tender-crisp, about 20 minutes. Uncover the dish and continue roasting until just tender, 15 to 20 minutes more (for a total roasting time of 35 to 40 minutes). Stir the beans 3 or 4 times during roasting. Taste and adjust the seasonings with salt and pepper. Transfer the bean mixture to a serving bowl or platter and serve hot or at room temperature, with capers sprinkled on top.

It's time Weekend Cat Events
The Friday Ark is at The Modulator
Weekend Cat Blogging #215 is being hosted by Othello
at Paulchen's Food Blog - In Honor of Sher
Bad Kitty Cat Festival of Chaos Edition 106
is being hosted by Mom Robyn and the Hotties
The Carnival of the Cats #278
is being hosted by Mr. Tigger at The M-Cats Club


Eric and Flynn said...

China Cat and Willow look cute side by side. We love your header!

Othello said...

Thanks for joining in, de WCB round up is completed noe, a little late but complete :)

We miss Sher a lot too!

China Cat and Willow you both look so sweet and purrty!


CatHerder said...

stumbled across your blog....and i must say....i feel right at home >^..^<

Helena said...

Oooo I'm hungry now!!!

"catloafs"- LOL!

Helena said...

ps I have a friend in Missouri, in Ridgeway.

Poppy Q said...

They are sweet looking catloafs.

I think most vegies taste nice done in the oven with a bit of olive oil and some herbs. I must try your recipe, it sounds tasty!