More Thyme Than Dough Branches Out


This week More Thyme Than Dough is going to be featured on the cooking and recipe site Wetawa . Wetawa is a food community for people who enjoy food and are looking for answers to their food questions.

I will be the Featured User this week. The Focus for the week will be, Cooking On a Budget. I will answer Wetawa visitor’s questions on this topic and share an appropriate recipe if I can.

Wetawa is a very interesting site. Where as I simply write what is on my mind, and share recipes I think you might enjoy, Wetawa is more of a Reader’s site. You go and ask a question you have and other visitors, or a guest blogger like myself, answer the question. It is a neat concept.

I encourage you to go visit the site. And if you have a question you want answered, leave it there. This site is a great resource for you, so I am also adding Wetawa to My Favorites Blog Roll.

I am honored to have been asked to participate and pleased to be a Guest Blogger.

Featured Recipe    Sweet and Sour Green Beans

I love green beans. I have several really great green bean recipes. This is one of my favorites.

This is a great side dish for the recipe I am going to share with you tomorrow. I laughing call it Sticky Thighs. But it is really just Honeyed Teriyaki Chicken.

This recipe is from Martha Stewart’s Everyday Foods 

This is what you will need for 4 people:

4 slices bacon

1 large onion

1 pound green beans

¼ cup cider vinegar

¼ cup sugar

¼ cup water

Salt and pepper to taste

Here is what you do:

Fry the bacon in a large skillet until crisp.

While the bacon is frying wash the beans and trim the stem edge off the beans.

Chop the onion.

When the bacon is crisp remove to a paper towel lined plate.

When the bacon in cool enough to touch, crumble it. Set aside.

Add the onion to the bacon grease in the skillet. Season with the salt and pepper.

Cook the onion stirring occasionally until the onion begins to brown, about 3-5 minutes.

Then add the green beans and the ¼ cup water. Toss occasionally until beans are bright green and tender. I do not like soggy veggies. I like crisp-tender. It generally rakes about 10 minutes to get the beans crisp-tender. But if you like your beans a bit softer, you may want to cook a minute or two longer.

Now add the sugar and the cider vinegar.* Mix well and cook until a syrupy sauce forms, about 2-4 minutes. Toss the beans to coat.

Place the beans in a bowl and top with the crumbled bacon.*

*NOTE: Martha would have you put the bacon in the beans right before you add the sugar and the vinegar. I wait till just before serving so that the bacon stays crisp. When I put the bacon in when Martha suggests the bacon gets to soggy for me.

Serve immediately.

Since tomorrow’s recipe takes about 30 minutes to roast in the oven you would have plenty of time to make this green bean recipe while the chicken is cooking, and have the green beans done just as the chicken is ready to come out of the oven. I love when the timing works out like that!!

Bon Appetit!!!!


4 slices bacon                          $1.00                          

1 large onion                           $0.57

1 lb green beans                      $1.99

¼ cup cider vinegar                 $0.14

¼ cup sugar                            $0.08

¼ cup water

Salt and pepper

Total cost = $3.78
Cost per person = $0.95

Certainly a budget friendly side dish!!!

Quote of the Day

The happiest people don’t necessarily have the best of everything but they make the most of everything.


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