Over the next couple of days, I’m gonna share a couple of recipes that have no special ingredients, you probably grew up eating, are very tasty and are pretty inexpensive to make.  My family loves these dishes and they are great go-to additions when you have a crowd to feed.  Now, for any of you “foodanistas” out there….if this is too boring for you, just pass on these postings.  There’s a tendency in cooking these days that says we should all be so skilled and proficient you’d think we’d need a degree from a French cooking school to put a meal on the table!  Really?  And then, many people are weighing in with opinions (a lot of them negative) about whether or not a recipe has “balance, depth, complexity”…bla, bla, bla, whatever.  We are not on a TV show, so let it go – who’s competing?
Here’s the deal…cook what you like and what feels comfortable.  From time to time, just explore different flavors and try a new recipe that sounds yummy.  I think cooking should be about what feels right, makes us happy and gets our families to the table.  There you have it….for today, my ranting is over but you never know….

Roasted Potatoes With Green Beans

Potatoes
20-25 baby Yukon Gold Potatoes
2 cloves of garlic – crushed
olive oil
course salt/fresh cracked pepper
Heat grill to medium high heat or oven to 400 degrees.  Tear 2 large sheets of aluminum foil and make into double thickness.  Place potatoes and garlic cloves down the center of the foil. Drizzle with olive oil.  Generously sprinkle with salt and pepper.  Seal up and place on center of grill.  Cook for 20 minutes on 1 side and turn to cook for 15 minutes on the other side.  Remove but keep sealed until ready to serve.
Green Beans
1/2 lb. of fresh young green beans washed and trimmed
In a large pot, bring approximately 5 cups of water to a steady boil and season with salt.  While doing do, prepare a “water bath” – a bowl with ice & water.  This is what you’ll put your greens beans in when they’re finished cooking. This process is called blanching, cooking a vegetable part way so as to bring out peak flavor and color.  Cook beans in boiling water for  7-8 minutes.  Remove and put in water bath until cool. Drain
The Big Finish!
Heat 3 tablespoons of butter with 1 to 2 tablespoons of olive oil in a large pot.  On med-high heat add green beans, bring up to heat (sauteing) and season with s/p.  Gently mix in potatoes with garlic and any juices. Make sure green beans and potatoes are heated thoroughly – ENJOY!