Quick side dish: breaded green beans

My parents were renovating the kitchen last week (actually, they still didn't finish, but at least the oven is plugged and accessible), so I couldn't cook anything.  Bad luck; I may not make it to the 15 recipes I promised.

I heard, once, that the only practical innovation in world cuisine that polish kitchen has made was the custom of topping the veggies with breadcrumbs. I strongly disagree with that, but it occurred to me lately that maybe some people don't know about this simplest way to serve veggies ever. Polish kids tend to eat them just for the crumbs.

The recipe is very simple, actually a no-recipe. first, cook your green beans (or other veggie; it is traditionally used with cabbage, cauliflower and other stinky things) - I like to steam mine - and heat a pan. Put some oil on it, I use olive oil for the taste, then begin to stir in the breadcrumbs. Some people add salt and pepper, I like to experiment with tastes and often produce very spicy crumbs. Fry them until golden brown, stirring constantly to prevent from sticking. Now top your green beans with it and serve warm as a side dish.

BTW, if you like green beans, here's a recipe I recently found and it's amazing; I cooked my beans in dried sage infusion and they came out fantastic.

Apples with marjoram

This is my favorite side dish: caramelized onions, sautéed apples, all covered in marjoram and lightly salted. My mom always made it for liver dishes; I always hated liver and ate apples only. Today I make them to eat with baked dishes and casseroles or root vegetables; they go well with beans.
I use sour apples and big, juicy onions.


Apples with marjoram, serves 4


1 kg apples
2 big onions (there should be about 1 cup of diced  raw onion)
4 tablespoons dried marjoram
olive oil ( I use it for the taste, the most common option is sunflower or rapeseed oil)
a pinch of crushed allspice and some salt

First, dice the onion and cut peeled apples in cubes. Heat the oil you use on a pan and add marjoram and allspice; stir and add the onions. When translucent, add the apples and stir to cover them in herbs. Sprinkle with salt, wait till they start to pour out their juice and cover, so they steam in low heat (you may add some water to start). Sauté until tender, uncover and let the juice evaporate. Serve warm as a side dish to a savory, salty meal.


I'm having trouble with the photo, so I'll try adding it later, from another computer.