Happy Labor Day everyone! I hope you and your family are enjoying this day together! It's also Monday and that means it's time for The Kids Cook Monday. The Kids Cook Monday is part of Healthy Monday, a non-profit public health organization founded in 2005 in association with Johns Hopkins University, Columbia University and Syracuse University. "This is a weekly opportunity for families to take health into their own hands".
What better way to start your Monday off in a healthy way than with fresh vegetables. I stock up with a variety of frozen and canned vegetables. But I try to use fresh vegetables as often as I can. With a tiny bit of extra effort you can make some very tasty side dishes that your whole family will love.
This was super simple to make and my daughters had no trouble preparing the green beans on their own. If your kids are younger, they would love to sit at the counter with you and snap the beans in half. These beans are crisp tender and just something extra special than your plain frozen or canned green beans. My daughters had more than one helping and the bowl was empty when dinner was over. (yippee!)
Japanese-Style Sesame Green Beans
Recipe by Cooking Muse on Allrecipes.com
1 tablespoon canola oil1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oil, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Mom's Cooking Club Lesson: This recipe only takes 5 ingredients and cooks quickly. Try finding recipes like this one that use fresh vegetables as well as being easy and quick to prepare. Your kids will enjoy the variety and new flavors that vegetables can become.