I will say this quarantine has for sure got me creative in the kitchen, loving the raw & realness that is coming with it as well! I think it is allowing us to use what we have & knowing we will need to make it work. I think before I would have gone to the grocery store each week because “I didn’t have enough food for the next week.” The truth of the matter was I DID have enough food, I just didn’t really look at what I had to begin with & plan from there…. I didn’t realize what I took for granted.
This whole shift has really helped me analyze need vs. want. Especially when it comes to food & being a food blogger.
Also I think it all just becomes so trivial when you think of all the people doing everything they can day in day out to make sure our loved ones are healthy. Therefore, we can do what we can to stay home, we can make what we have at home work. So this is where I came up with this one pan meal. I loved it so much & it speaks to being able to do this together. I sure hope you all try this out, because it has become a very big favorite. ESPECIALLY when we paired it with the Irish potatoes that have been such a hit. Enjoy guys!
Where does “Green Bean Almondine” come from?
It is a classic French dish that means green beans with almonds. Why it was so popular is because unlike a lot of French dishes, this one is quite easy! Very minimal ingredients and easy to put together for a week night dinner. This green bean almandine is elevated with lemon, shallots, garlic and chicken sausages. Making wonderful additions to this perfect classic French recipe!
What Honest Grub, Honest Foodie should you pair it with?
Chicken Sausage Almondine
Equipment
- 3-5qt Saute Pan
Ingredients
- 1 bag green beans
- 1/2 cup sliced almonds
- 1 lemon juiced
- 4 links chicken sausage sliced into 1/4 inch rounds
- 4 cloves garlic minced
- 1 1/2 tbsp unsalted butter
- 1/4 tsp paprika add more to taste
- 1/4 tsp pepper add more to taste
- 1/2 tsp salt add more to taste
- red pepper flakes pinch
Instructions
- In a medium lipped skillet ( as seen in picture & linked here) fill it with water, leave about 1-2 inches from the top. Bring to a boil, then add in the green beans. Blanch for 4 minutes, the immediately add to a strainer & run cold water over them until they become bowl & set aside in strainer.
- In the same skillet, wipe out with the towel to dry. Then place back on frying pan at medium heat, add in the butter & the almonds, turn back down to medium low heat. then mix around with a spatula to coat almonds. Cook until almonds get nice & toasty brown.
- Next add in the shallots & garlic with the butter & almonds. Cook for another 2-3 minutes, until they all start to meld together, then add in the sliced chicken sausage rounds. Turn down lower if you are afraid the almonds with start to burn, cook them all together for about 4-6 minutes. Then add in the green beans. Season with paprika, salt & pepper, pinch of red pepper flakes.
- Squeeze over the green bean mixture the lemon juice & continue to cook down for another 2-3 minutes. Continue to mix with spatula, add anymore seasonings if need be. Then make sure all lemon juice is absorbed. Add onto plate with choice of side… ours is this AMAZING Irish nacho recipe linked here… enjoy guys!! A combo for the books, I'm telling you, nothing but raved reviews. 🙂
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