*First and foremost, I want to say my heart goes out to everyone in Boston, especially those affected by yesterday's tragedy. Rather than feel angry and confused about the bad people in this world, I am trying to focus on the good - those who run into a smoke filled crowd, those who donate blood and heal wounds. And as a mother, this quote can help us all stay positive. Ok, moving on...
One of our favorite restaurants in Santa Monica is M Street Kitchen. Kid AND adult friendly. Cocktails, sports TVs, delicious food, a "kids-eat-free happy hour" with healthy, appropriately-sized portions and THE BEST adult happy hour burger. Then there's the bakery - with homemade English muffins, sea salt chocolate chip cookies and brown butter rice crispy treats. It's all stupid good. If you're ever in LA, go there, for breakfast, lunch or dinner.
One of our favorite appetizers is something called Three Green Bites. It's edamame, tempura green beans and shisito peppers. I decided to recreate it at home (with avocado in place of the peppers) by frying up my own tempura green beans. It was so easy and they are so good. And trust me, if your kids don't like green beans, they will eat these. Hey, whatever works.
Tempura Green Beans
(Makes enough batter for many, many green beans)
Vegetable oil
Green beans, cleaned and trimmed (I like to use French-style cause they're skinnier)
1 cup all-purpose flour
1 cup light beer (or you could use club soda)
Salt
Soy sauce for dipping
Place 2 inches of vegetable oil (approx. 4 cups) in a deep pot. Heat oil (over medium-high) until it reaches 350 degrees. In a shallow bowl, whisk together flour and beer until combined. Coat about 15 green beans at a time in batter.
Using tongs, place green beans in oil one by one to avoid them sticking together. Fry for a couple of minutes, until golden brown.
Remove with tongs and place on a paper towel to cool. Sprinkle with salt to taste.
Serve with soy sauce for dipping (good for all the green bites).
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