Friday, February 5, 2010

Snowy February Friday

Hi. Jack didn't nap today, and Mommy is tired. Since he wasn't doing the nap and I wasn't getting any work done, I felt like we should be somewhat productive in the late afternoon. So on went the winter coats and out the door we went. On our way to the ATM, we cruised past Snippets, and Jack said, "haircut?" If a two-year-old is asking for a haircut, I thought I should probably take him up on the offer.

Two lollipops later, I had a well-coiffed little boy. And he was a prince during the whole hair-cutting process. We may be on to something! Back into the car with two more errands to run, the last being a stop at Whole Foods. Jeremy and I typically do some sort of take-out on Friday nights, but tonight, it was easiest to pick up a roast chicken and some fresh vegetables. 

So tonight's dinner wasn't a full-fledged home-cooked dinner but that's okay. We made mashed potatoes (the secret is a dollop of sour cream, which I learned at Thanksgiving, courtesy of my mother-in-law) and some yummy roasted maple-mustard green beans (and carrots). This recipe was first made famous by Mark's epic meal and was much appreciated at my family's Christmas table (especially by Uncle Geoff).

Roasted Maple-Mustard Green Beans
Adapted from Cook’s Illustrated

Serves 4.

1 T. maple syrup
1 T. Dijon mustard
1 T. grainy mustard
Pinch cayenne pepper
1 pound green beans, stem ends snapped off
2 medium carrots, peeled and cut into matchsticks about 2 inches long and ¼ inch thick
1 T. olive oil
1 T. minced fresh parsley

1. Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.
2. Line rimmed baking sheet with aluminum foil; arrange beans and carrots on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

3. Remove baking sheet from oven. Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer. Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes longer.
4. Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.

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