To make really good tasting chicken soup, you need a rich tasting broth. I usually start with the remains of a whole 4 lb chicken that I have either cooked on the grill or in the oven. Remove as much meat as you can, reserve 2-3 cups for the soup and use the remainder of the chicken meat for other dishes. To make the broth even richer, roast the chicken bones in the oven.
Place an oven rack in the bottom third of the oven; preheat to 450°F. Spread the bones in a large roasting pan and place the pan in the oven on the lower rack and roast the bones until deeply brown, 45-60 minutes. Transfer the bones to a Dutch Oven or soup pot. Spoon the fat from the juices in the roasting pan and discard. Place the roasting pan on the stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups of water. Bring to a simmer, scraping up the browned bits with a wooden spoon. Pour into the pot with the roasted bones.
Add the following:
2 scrubbed carrots, cut in half
1 onion quartered or 1 bunch of scallions
2 celery stalks, cut in thirds
1 large garlic clove, peeled
3 sprigs of fresh thyme
1 large bay leaf
Add these ingredients to the stockpot with the roasted bones and add enough cold water to cover by 3 inches. Bring to a boil, lower the heat and simmer uncovered for 4 hours.
Remove and discard the large bones and vegetable pieces. Strain the stock in a fine mesh colander lined with a piece of cheesecloth.
Discard the vegetables and bones. Add ½ teaspoon of salt and ¼ teaspoon of black pepper to the souppot.
You can add more seasoning later depending on how you will use the stock. You now have a clear, flavorful stock to make some great soups.
Below are recipes for some of my favorite chicken soups:
Mexican Chicken and Vegetable Soup
3 medium poblano peppers
1 tablespoon olive oil
1 large garlic clove, minced
1 cup celery, chopped into 1/2 inch cubes
1 cup chopped orange or yellow bell pepper
1 cup sweet onion, chopped into 1/2 inch cubes
1 jalapeno pepper, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
8 cups homemade chicken broth, recipe above
14 oz container chopped tomatoes, no sugar or salt added
1 cup green beans, trimmed and cut into 2 inch lengths
2 cups okra, trimmed and sliced into ½ inch rounds
3 seeded and chopped plum tomatoes
2 cups shredded or chopped cooked chicken
Toasted tortilla strips (see recipe below) and cheddar cheese for garnish
Roast the poblano peppers over a grill or under the broiler. Cool and remove the skin. Chop and set aside.
Heat the oil in a large soup pot or Dutch Oven and add the garlic, celery, onion, bell pepper and jalapeno pepper.
Cook over low heat until tender.
Add the chili powder, cumin and salt. Stir well. Add the chicken broth and canned tomatoes. Bring to a boil.
Add the green beans,okra, plum tomatoes and diced poblano peppers.
Lower the heat and cook for 30 minutes or until the vegetables are tender. Add the cooked chicken and heat.
Serve with toasted tortilla strips and cheddar cheese as a topping for the soup.
Baked Tortilla Strips
8 corn tortillas (6 inch)
Heat the oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into thin strips; place in a single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool and use to add to the soup.
Chicken Vegetable Soup
3 cloves garlic, finely chopped
8 ounces button mushrooms, thinly sliced
7 stalks celery, cut into 1/2-inch diagonal slices
4 medium carrots, cut into 1/4-inch diagonal slices
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
6 cup homemade chicken broth, recipe above
2 cups cooked chicken
1 cup cooked noodles, optional
1 cup freshly grated Parmesan (for serving)
Add the oil to the soup pot and heat over low heat. Add the onions. Cook, stirring often, for 8 minutes or until softened.
Add the garlic and cook for 1 minute.
Add the mushrooms, celery and carrots. Cook, stirring occasionally, for 15 minutes.
Add the salt, black pepper, paprika, cayenne pepper and parsley.
Continue cooking, stirring occasionally, for 10 minutes more or until the carrots and celery are almost softened.
Add the broth and chicken mixture to the vegetables in the soup pot.
Taste for seasoning and bring to a boil, lower the heat and simmer for 30 minutes.
Add cooked noodles, if using and extra cooked chicken, if desired.
Italian Escarole Bean Soup
½ yellow onion, diced
3 celery stalks, diced
1 tablespoon minced garlic
2 cups dried white beans (cannellini), soaked overnight in water to cover and drained
2 tablespoons olive oil
16 cups chicken broth, recipe above
1 tablespoon dried Italian seasoning
2 heads of escarole, washed and cut into small pieces
1 cup diced, cooked spicy Italian sausage
1 tablespoon kosher salt
Parmesan cheese for serving
Heat oil in a large Dutch Oven and add the onions, celery and garlic. Cook until tender.
Add the Italian seasoning, the drained cannellini beans and the chicken broth.
Bring to a boil, lower the heat to a simmer and cooked the beans for 30 minutes. Add the sausage, salt and escarole.
Let simmer until the escarole wilts. Ladle into soup bowls and top with Parmesan cheese.
2 tablespoons olive oil
3 cloves garlic, minced
1 carrot thinly sliced
1 celery stalk, thinly sliced
2 cups water
4 cups homemade chicken broth, recipe above
1 piece of Parmesan cheese rind
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini
6 oz fresh spinach or any seasonal greens
2 teaspoons Italian seasoning
Grated Parmesan, for garnish
Remove stems and wilted leaves on the greens. Wash well in several changes of cold water and chop.
In a large pot, heat the oil over low heat. Add the garlic and cook, stirring, for 1 minute.
Add the water, broth, Italian seasoning, Parmesan cheese rind and salt and bring to a boil.
Reduce the heat and simmer, covered, for 10 minutes.
In a large pot of boiling, salted water, cook the tortellini until al dente, about 4 minutes for fresh or 12 minutes for frozen. Drain.
Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the cooked tortellini.
Serve the soup sprinkled with grated Parmesan.
The market was full of lovely produce this week and, therefore, very difficult to decide what to purchase. I settled on several baskets of beautiful tomatoes and bright green Swiss chard. Redfish is in season here and it is a fish we like a lot, so this recipe was made with redfish. You can use any white fish fillets that you like. You may also add rice if you want another side. The parsley butter adds a lot of flavor and it can also be used on other meats. It is even a good on vegetables. The muffins make a good addition to this dinner. This dinner is also gluten-free and would work perfectly if you had a family member or guests that needed this special diet. On the other hand, this dinner is delicious for anyone.
Fish Fillets With Parsley Butter and Roasted Tomatoes
1 tablespoon olive oil
1 lb white fish fillets of choice
1 tablespoon Parsley Butter, per fish fillet
Roasted Tomatoes, recipe below
Kalamata Olives, pitted
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
1/2 cup salted butter at room temperature (If you use unsalted butter, add ½ teaspoon of salt)
1/4 cup fresh, finely chopped parsley
2 tablespoons grated onion
2 teaspoons grated garlic
1/2 teaspoon black pepper
1 tablespoon olive oil
For the Parsley Butter:
Be sure the butter is at room temperature and soft enough to mash with a fork.
In a small bowl mash the butter and add the remaining ingredients. Mix very well, cover and chill until it is time to cook the fish.
For the Spice Rub:
In small bowl, combine the black pepper, paprika, onion powder and seasoning salt.
To cook the fish:
Pat the fish fillets dry with paper towels. Sprinkle the Spice Rub on both sides of the fish fillets.
In a large frying pan, heat the oil over medium. Cook the fillets about 4 minutes on one side.
Remove the fish to a serving plate and place 1 tablespoon of Parsley Butter on each piece of fish.
In the same pan place the roasted tomatoes and olives. Heat until warm and spoon next to the fish on the serving plate.
Note: The Parsley Butter will keep at least 2 weeks in the refrigerator.
Make this recipe early in the day or even the day before and refrigerate them in a covered container.
2 pints miniature mixed heirloom tomatoes
2-3 garlic cloves, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried basil
Heat the oven to 400°F.
Combine all the ingredients in a single layer in a baking pan.
Roast for 60 minutes, stirring occasionally, until the tomatoes are caramelized and have released their liquid. Pour into a serving bowl.
Use as a side dish, as an ingredient in a main dish or on pizza. Drizzle some of the thickened balsamic sauce on each serving.
Sautéed Swiss Chard
2 cloves of garlic, minced
1/2 medium onion finely chopped
2 bunches of swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste
Drain the washed chard very well. With a knife, remove and discard the chard’s stems that run up the middle of each leaf.
Cut the leaves into smaller pieces.
Heat the oil over medium heat in a large skillet. Add the onion, garlic and black pepper.
Heat, covered, for 3-5 minutes, stirring occasionally until the onions are tender.
Add the chard leaves and cook, covered, another 3-5 minutes until the leaves are wilted and brightly colored.
Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.
Add salt to taste and serve.
Gluten Free Lemon Poppy Seed Muffins
12-15 muffins depending on the size of your muffin tin
2 cups almond flour
1/2 cup sugar
1/3 cup coconut flour
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 cup salted butter, melted
3 large eggs, room temperature
1/2 cup unsweetened almond milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
Preheat the oven to 325 degrees F and line a muffin tin with paper liners.
Spray the inside of the liners with cooking spray to make for easier removal.
In a large bowl, combine the almond flour, sugar, coconut flour, poppy seeds and baking powder.
In a large measuring cup or medium mixing bowl, combine the melted butter, eggs, almond milk, lemon juice, lemon zest and vanilla extract.
Add the liquid ingredients to the dry ingredients and stir well to combine.
Divide the batter among the prepared muffin cups filling them ¾ of the way and bake 25 to 35 minutes, until tops are just golden brown and the muffins are set. Remove to a wire rack and let cool.
Fall vegetables are starting to appear in the markets – lots of different types of squash, beets, cauliflower and cabbage are typical at this time. Hot Dogs or Franks say fall and hot dogs can fit into a healthy diet, if you read the label to make sure you are getting the right type. Check for high sodium and sugar levels in the nutrient list. Ideally, one hot dog should have less than 100 calories, no more than 6 grams of fat (and no more than one-third of that as saturated fat), and no more than 300-400 grams of sodium.
I like to purchase Applegate Farms Uncured Organic Beef Hot Dogs. They contain beef, spices and that’s about it. These hot dogs are free of nitrates and have only 70 calories, 6 grams of fat and 330 mg of sodium. Yes, they taste good and yes, they taste like a hot dog. So when the hot dog craving happens choose wisely. I like to skip the bun and prefer the way they taste cooked in sauerkraut.
Cauliflower fritters are a great way to use up any leftover cauliflower. This recipe makes a delicious side dish.
Franks and Sauerkraut Saute
Serve with your favorite pumpernickel or rye bread.
4 uncured (nitrate free), natural/organic all beef hot dogs
1 tablespoon butter
1 cup chopped red or white onion
½ cup chopped green bell pepper
1 clove garlic, minced
1 teaspoon paprika
2 cups sauerkraut, rinsed and drained
Heat a deep skillet with a cover over medium heat.
Melt the butter, add the onion, bell pepper, garlic, and paprika, cook until the onion is soft, about 5 minutes.
Add the sauerkraut and caraway, simmer, covered, 15 minutes.
Add the hot dogs and bring to a low boil, reduce heat, cover and simmer for 15 minutes more.
2 cups cooked cauliflower florets
1 egg, beaten
1/4 cup green onions or shallots, minced
3 tablespoons shredded cheddar cheese
1 tablespoon all-purpose flour or almond flour
1/2 teaspoon garlic powder
1 tablespoon chopped fresh parsley
Sour cream for serving
In a shallow mixing bowl mash or finely chop the cooked cauliflower. Squeeze out any moisture. Add egg, flour, cheese and spices.
Place a skillet over medium heat. When hot, add 1 tablespoon of oil. Place four 1/4 cup fritter mixture in the pan and cook 3 minutes per side.
Don’t turn the fritters until the bottoms are well cooked. Drain on paper towels.
Repeat with the remaining fritters and add more oil if needed. Serve with a little sour cream on top of each fritter.
Old Fashioned Baked Beans
I make a big pot of these beans and freeze them in 1 to 2 cup containers, so they are handy for a quick meal. Of course, you can use canned beans but homemade tastes so much better.
1 pound navy beans
1 large yellow onion, diced
3 medium cloves garlic, minced
1 cup ketchup
1 tablespoon dry mustard
3 pieces thick bacon
1 teaspoon freshly cracked pepper
1/4 cup brown sugar
1/4 cup dark molasses
1/4 cup honey
1 bay leaf
1/4 cup real maple syrup
1/4 cup Dijon country mustard
3/4 teaspoon kosher salt
Rinse beans in a colander under water to remove any stones or impurities.
Place the rinsed beans in a large pot or bowl and fill with water to completely cover the beans.
Set aside, loosely covered, on the kitchen counter, overnight.
Preheat the oven to 300 degrees F.
Cook the bacon in an ovenproof Dutch Oven. When crisp, remove to a paper towel to cool and, then, cut into small pieces.
Drain the beans and place in the Dutch Oven with the onions and the garlic. Mix well.
Add all the remaining ingredients, including the chopped bacon and stir until all contents are well mixed.
Add enough water to cover the beans, about 3 cups, depending on the size of your pot.
Cover the pot and place in the oven. Cook for 4-5 hours – stirring several times during the baking period.
Remove the lid after 3 hours and continue baking for the next hour – to allow the liquid to evaporate into a thick sauce.
Add the kosher salt. Taste the beans and add more salt, if needed.
We have salmon for dinner on a regular basis because we like and appreciate that it is a healthy food option. I am not a fan of cooking something the same way all the time, so I am always trying new ways to prepare this fish. I experimented with some different spices and seasoning, added nuts and came up with the recipe below. We really liked this version. We are also trying to incorporate more seasonal vegetables in our meals and trying to prepare them in healthier ways. Oven baked zucchini fries were delicious and turned out crispy with the Parmesan coating. Spaghetti Squash is in season and makes a delicious side dish with Italian flavors.
2 salmon fillets, about 6 oz. each
Seafood seasoning ( such as Old Bay)
4 tablespoons finely chopped raw pecans
1 teaspoon Dijon mustard
1 teaspoon mayonnaise
Thaw salmon overnight in the refrigerator, if it is frozen.
At least 30 minutes before you plan to cook, take the salmon out of the refrigerator.
Coat a small baking dish with olive oil cooking spray, place the fish in this dish and let the fish come to room temperature.
Sprinkle the fish lightly with the seafood seasoning.
Preheat the oven or toaster oven to reach a 425F/220C temperature a half hour before you plan to cook.
Mix together the Dijon mustard and mayonnaise in a small bowl and use a rubber scraper to spread it over the surface of the salmon.
Press the pecans onto the top of the fish with a little pressure so they stick to the topping.
Roast the salmon for about 15 minutes. (Don’t overcook; the fish will continue to cook for a few minutes when you take it out of the oven.)
Zucchini Parmesan Oven Fries
2 medium zucchini
1 egg, beaten
1 cup grated Parmesan cheese
Cut each zucchini in half and each half into quarters.
Place the zucchini in a plastic zip-lock bag and add a little salt. Seal and shake the bag to coat the zucchini pieces.
Place them on paper towels to drain for several hours. Reserve the plastic bag.
Oil a large baking sheet with sides. Use the same oven temperature as the salmon.
Place the egg in a shallow dish and the Parmesan cheese in the bag that held the zucchini quarters.
Dip the zucchini in the egg and place in the bag with the cheese. Shake the bag and place the zucchini on the prepared baking sheet.
Repeat with all the zucchini.
Place the pan in the oven 10 minutes before the salmon will need to go in the oven.
Bake 10 minutes and turn the squash over when you place the salmon in the oven. Bake for 10-15 minutes more or until they are crispy.
Spaghetti Squash Aglio e Olio
Spaghetti squash makes an excellent substitute for thin noodles. It is best to cook the squash earlier in the day or the day before.
1 spaghetti squash, about 3 lbs.
Preheat the oven to 375°F and halve the squash lengthwise. Use a spoon to scoop out and discard the seeds from the middle of each half.
Arrange the squash in a baking dish, cut sides down. Pour 1 cup of water into the dish and bake until just tender, 30 to 35 minutes.
Run a fork through the flesh to separate the spaghetti like strands. Turn them into a storage container.
When ready to cook:
Heat 2 tablespoons of olive oil in a large skillet and add 2 crushed garlic cloves.
When the garlic turns golden, remove it from the pan and discard.
Add the spaghetti squash and toss in the oil. Add crushed red chili flakes, black pepper and salt to taste. Serve immediately.
Do you ever entertain at lunchtime? Every once in a while, it is fun to ask friends over for a special lunch on a weekend. There are so many good things you can make for this meal while keeping it simple, delicious and mostly made ahead to allow you time with your friends.Finish the lunch menu with a platter of delicious fruit and that is all you really need.
Mini Carrot Muffins
Make these muffins well in advance and keep in the freezer. Heat in a moderate oven for about 15 minutes before serving.
1/1/2 cups all-purpose
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup shredded carrots
3 tablespoons canola oil
2 tablespoons butter, melted
2 tablespoons low-fat or almond milk
1 teaspoon vanilla extract
1 large egg, lightly beaten
½ cup chopped pecans
Preheat oven to 400°F.
Place the beaten egg, brown sugar, milk, vanilla, oil and butter in a large mixing bowl. Combine thoroughly.
In a large measuring cup or medium mixing bowl combine flour, salt, cinnamon and baking powder.
Add to wet ingredients and mix until just combined. Stir in carrots and pecans.
Divide batter evenly among 24 miniature muffin cups coated with cooking spray. A cookie scoop works well for this.
Bake at 400°F for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.cool five minutes in the pan and then remove to a wire rack to cool completely.
Tomatoes Stuffed With Shrimp Salad
The shrimp salad can be prepared the day before you are having lunch. Cook the shrimp and place in a covered container. Make the dressing and store it in the refrigerator. The next morning, combine the shrimp and dressing and store in the refrigerator until is time to serve. Then fill the tomatoes just before serving.
1 pound large shrimp (21-25)
1/4 cup mayonnaise
1 tablespoon orange zest
1 tablespoon freshly squeezed orange juice
1 tablespoon good white wine vinegar
1 teaspoon minced fresh dill
1 tablespoon capers, drained and chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped bell pepper
2 tablespoons finely chopped celery
Salt and pepper
Preheat the oven to 400 degrees F.
Peel, remove the tails and devein the shrimp.
Place them in a baking dish with the olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper and toss together.
Spread the shrimp out in one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
To make the dressing.
In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper.
When the shrimp are cool, add them to the dressing and toss. Add the dill, capers, and vegetables and toss well.
Cover and chill until serving time.
Hollow out the tomatoes and fill with the shrimp salad and serve.
Summertime Corn Chowder
The chowder can be made weeks in advance and defrosted overnight. I keep several soups in the freezer for just such occasions.
For the corn stock ingredients
12 corn cobs (corn kernels removed and set aside for the chowder)
2 chive stalks
2 stems fresh parsley
2 stems fresh thyme
1 bay leaf
Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.
Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.
If you do not have 6 cups add water to make the 6 cups. Set aside the broth.
For the chowder ingredients
2 tablespoons butter
2 leeks, white and light green sections, chopped
3 celery stalks, cut into 1/2-inch dice
3 carrots, diced
1 bell pepper, stemmed, seeded and cut into 1/2-inch dice
1 jalapeno pepper, finely diced
1 lb potatoes, peeled and diced
6 cups fresh corn kernels, divided
1 sprig fresh thyme
1 teaspoon chili powder
1 cup half-and-half or evaporated canned milk
6 cups corn stock or vegetable broth if you don’t make the corn stock
Kosher salt and black pepper to taste
Grated cheddar cheese, chopped chives or crumbled bacon, for garnish
Heat the butter in a Dutch oven or large soup pot.
Add the leeks, celery, carrots, bell pepper, jalapeno and potatoes to the pot and saute for ten minutes until soft.
Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.
Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.
Take the pot off the heat and puree the contents with an immersion blender.
Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.
Return the pot to the heat and simmer the soup for about 30 minutes.
Eggplant is probably my family’s favorite vegetable and it is certainly a major food in Italian cuisine. It is versatile and can be prepared healthy or anyway you like it. I prefer to bake the eggplant slices instead of frying them and then I can use them in any number of ways: parmesan, lasagna, “meatballs” or as below – rollatini. This dish is delicious as a main entrée or as an appetizer. Grilled Italian sausage is an excellent side dish as are the green beans.
If you choose, you can also coat the eggplant slices in egg and breadcrumbs and bake as described below. If you want less carbs, leave out the crumbs.
2 large eggplants, peeled and cut lengthwise into very thin slices, to get about 14-15 slices
2 1/2 cups ricotta cheese
1 cup shredded mozzarella
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
Salt and pepper to taste
3 cups prepared marinara sauce, homemade or store-bought
Brush the eggplant slices with olive oil and place them on a large baking sheet.
Roast (or broil) in a 400-degree F oven for 20 minutes, turning the eggplant slices halfway through cooking.
Place on paper towels to cool.
For the filling:
Combine the ricotta, Parmesan cheese, shredded mozzarella, egg, parsley, salt and pepper and mix well.
When the eggplant has cooled about 10 minutes, place about 2 tablespoons of the filling mixture on each slice.
Spread it over the eggplant slice and then roll up into a cylinder. Repeat with all the eggplant slices.
Coat the bottom of a 9×13 inch baking dish with 1 cup of the marinara sauce. Place the eggplant rolls in the baking dish.
Pour the remaining sauce over the top of the eggplant rolls. Cover the dish with foil and bake in a 400-degree F oven for 30 minutes.
Let rest a few minutes before serving.
Grilled Italian Sausage
1 ½ lbs Italian pork sausage
Heat an outdoor grill for both direct and indirect cooking. Oil the grill grates.
Brush the sausage lightly with olive oil.
Place the sausage on the indirect side of the grill and close the cover.
Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve.
Skillet Green Beans
1 pound green beans, washed, trimmed and cut in half
1 tablespoon olive oil
2 large cloves garlic, peeled, smashed flat with the side of a knife
A little coarse salt
1/4 cup water
Black pepper to taste
Heat the skillet on medium and add the oil.
Add garlic and cook 30 seconds or until lightly golden, stirring.
Add the beans, turn a few times to coat well with the oil. Sprinkle with salt.
Stir in the water. Cook 1 minute, stirring occasionally.
Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.
Uncover and increase the heat to high.
Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.
Taste and adjust the salt as needed. Add black pepper and transfer to a serving dish.