K.I.S.S.

The K.I.S.S. rule can be applied to many things, and it is often a very good rule to follow in life in general.  The first three letters stand for “Keep It Simple”.  The last “S” can be substituted for a multitude of things, depending on the circumstances.  For today, I am going to use it for “sometimes”.  As you all know, I love to cook and to play in the kitchen, but there are times when either I just don’t have the time to do so, or I just don’t feel like it, and sometimes, life just happens.  Fortunately, the days where I don’t feel like it are very few and far between.  Back in my catering and restaurant management days, one of the best things we could learn was to just roll with the punches, and be flexible.  I had to learn to change my plans in the blink of an eye, and just go with it.  This life philosophy has been very useful and has served me well my whole life.  The results will be what they will be.  Just accept it and move on.  I was planning on cooking a wonderful meal, but my husband brought home some fried chicken instead.  That’s fine; no problem.  I love fried chicken.  So since I was not cooking a fancy meal, I applied the K.I.S.S. rule to dinner and kept the whole meal simple.

As I have told you many times, we eat a wide variety of vegetables all the time, and I almost always have vegetables with my vegetables.  One of my favorite ways of eating green beans is to top them with mushrooms, garlic, and either tomatoes or red peppers.  I use this for asparagus a lot too.  It’s fresh, colorful and very tasty, plus it is a good way of getting your vegetable intake for the day as well.  So for our simple meal of fried chicken, I also served up green beans, topped with the above and loaded potato skins.  Loaded Potato Skins  Not the healthiest of meals, but sometimes we look for comfort over healthy.  I served it with my favorite everyday chardonnay, and it was just good, down-home comfort food that really hit the spot.

Like a lot of people, I love to top my loaded potato skins with ranch dressing.  I think it just brings out all the flavors and really makes everything come alive.

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Jeanne’s Topped Green Beans

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This recipe is so simple and yet so tasty.  I cook green beans like this a lot.  This is just enough to serve the two of us, with a bit leftover for Larry’s lunch.

 

1/3 lb green beans, stems and ends removed

4-5 mushrooms, sliced thin

1/4 red onion, diced small

1 TBSP garlic

1/4 red pepper, diced small

salt & pepper to taste

olive oil

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Cook the green beans in boiling water for about 5-7 minutes, or until they are mostly tender, with just a bit of snap left to them.  Once they are cooked, remove the green beans from the boiling water and set aside.

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While the beans are cooking, saute all the other vegetables in olive oil until they are soft and tender, and the onions are translucent, about 5 minutes.  Once everything is done, add the topping to the green beans (or asparagus) and enjoy.  You can also add cooked bacon as well.  I add bacon a lot, but because I used bacon for the potato skins, I did not want to add more bacon to the topping as well.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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