i only wish i had a bag of the spaghetti sauce from my fridge or the leftover stew Hubby was tired of eating to swap her with. i prefer to cook large, and i prefer to freeze, but sometimes i don't freeze enough and the leftovers get a little boring. i think most folks have this problem. the only solution i could see is having someone to do regular 'leftover swaps' with. a close friend or neighbor or sibling perhaps. I am going to see what my mother think of this idea and maybe give it a shot.
Anyway, perogies and these green beans were a perfect pair and the beans only took two shakes of a lambs tail to make.
Green Beans & Bacon
1/4 lb Bacon Ends (or 4 Slices)
1 1.2 lbs Green Beans
One Large Onion
salt, pepper, garlic powder
1 Cup Broth ( I used Pork)
Heat the olive oil in the pan then add the onion (sliced in thin half moons), salt and pepper. let cook five minutes before adding a handful (1/4 lb?) of the bacon ends and the garlic powder. let the bacon crisp up and cook in the pan 10 minutes, then add broth and scrap the bottom of the pan to get the crispiest yummiest bits in your mix. add green beans and place lid on top of pan. stir occasionally and add liquid if the pan is dry and the green beans are not yet soft 10-15 minutes.