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Monday, January 17, 2011

Sweet & Tangy Carrots, Country Green Beans, Pan-fried Potatoes

1 can green beans
2 slices bacon
1 cup baby carrots
brown sugar
vinegar (I used a combo of red wine and rice)
about 1 T. maple syrup (optional)
2 medium potatoes, cut into 1/2 inch cubes
vegetable oil
fresh-ground sea salt
fresh-ground pepper

Put green beans in a small saucepan with a lid on medium-high heat. Roughly chop a couple strips of bacon and stir into green beans. Bring up to a boil, then put a lid on it and turn down to low. If you can, start this in advance... it doesn't take a very long time to cook, but it's one of those dishes that gets better the longer you can let it simmer.

This is the point I would put the chicken from the above recipe (Southwest Chicken) in the oven.

Place carrots in another small saucepan over medium heat. Add vinegar and water to taste, just enough to cover carrots. I also threw in a tablespoon of apple jelly just because I had it, but that's optional. You can be creative with the flavors in this. Add the maple syrup, and add brown sugar to taste. Play with the flavors until you like the balance of sweet and vinegary. You just need enough liquid to cover. Once the liquid starts bubbling, put a lid on it and turn it down to low as well. Once you're done with the potatoes, take the lid off and simmer a few more minutes.

Preheat a medium skillet over medium-high heat. Add 1 T. of butter and a T. or so of vegetable oil. Once the butter has melted, add potatoes. Stir to coat, then fry, stirring occasionally and shaking the pan. Fry until the potatoes are crisp and browned on the outside, about 10-15 minutes, depending on how small you cut them. The insides should be tender.

Season all three sides to taste with salt and pepper. I didn't use pepper on the carrots, but I used a ton of it on everything else!

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