Author: its_admin
Green Beans with Roasted Tomatoes and Cumin
Serves 8
Ingredients:
- 2 cups sliced red onion
- 1 garlic clove, sliced
- Cooking spray
- 4 large tomatoes, peeled and halved (about 2 pounds)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon cumin seeds, lightly crushed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper
- 1/4 teaspoon balsamic vinegar
- 1 1/2 pounds green beans, trimmed
- 1 tablespoon olive oil
Preparation: Preheat oven to 375 degrees F.
Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut sides up over onion. Combine thyme, cumin, salt, black pepper and red pepper; sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375 degrees for 40 minutes or until onion is browned and tomatoes are tender. Cool. Place mixture in a food processor; pulse 6 times or until mixture is slightly chunky. Stir in vinegar.
Cook beans in boiling water in a medium saucepan for 7 minutes or just until tender. Drain. Return to pan and toss with olive oil. Add tomato mixture and cook for 2 minutes or until thoroughly heated.
NUTRITION FACTS
Serv. Size: 3/4 cup
Amount Per Serving
Cals: 64 From Fat: 30
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 159mg
Total Carb: 10.9
Dietary Fiber: 4.3g
Sugars: na
Protein: 2.6g
Green Beans with Lemon and Pine Nuts
Serves 8
Ingredients:
- 1 1/2 pounds green beans, trimmed and cut diagonally into 1/2 inch pieces
- 1/4 cup pine nuts, toasted
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 1/2 teaspoons fresh lemon zest, finely grated
- 4 teaspoons extra virgin olive oil
Preparation: Cook beans in a 4-quart saucepan of boiling water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil and salt and pepper to taste.
Notes: Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.
Green Beans with Garlic Vinaigrette
Toast the almonds at 350 degrees F. for 5 to 10 minutes.
12 servings
Ingredients:
Vinaigrette:
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
Beans:
- 2 1/2 pounds green beans, trimmed
- 1/3 cup sliced almonds, toasted
- 1 tablespoon fresh thyme leaves
Preparation: To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.
To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well, place beans in a large bowl. Add lemon mixture, toss well to coat. Sprinkle with almonds and thyme.
NUTRITION FACTS
Serv. Size: 1 cup
Amount Per Serving
Cals: 54 From Fat: 38%
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 113mg
Total Carb: 7.7g
Dietary Fiber: 3.6g
Sugars: na
Protein: 2.4g
Green Beans Braised with Tomatoes & Basil
Serves 6
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 cup finely-chopped white onion
- 2 garlic cloves, minced
- 1 1/2 pounds green beans, trimmed
- 2 large plum tomatoes, finely chopped (about 1 cup)
- 1 cup (packed) fresh basil leaves
- 1/2 cup water
Preparation: Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
Green Bean and Red Onion Saute
This easy-to-prepare, colorful side dish is perfect for holiday entertaining.
Serves 14
Ingredients:
- 5 cups water
- 1 pound fresh green beans, trimmed and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 3 red onions
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Preparation: Bring water to a boil in a large saucepan; add green beans and cook 3 to 4 minutes or until crisp-tender. Drain; keep warm.
Cut each onion into 8 wedges. Heat oil in a large non-stick skillet over medium-high heat. Add onion wedges; sauté 8 minutes or until browned.
Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar, brown sugar, salt and pepper.
Stir in beans; cover and cook 2 minutes. Serve immediately.
NUTRITION FACTS
Amount Per Serving
Cals: na From Fat: na
Total Fat: na
Cholesterol: na
Sodium: na
Total Carb: na
Dietary Fiber: na
Sugars: na
Protein: na
Gourmet Green Bean Casserole
A new twist on a traditional holiday and potluck favorite.
Serves 8
Ingredients:
- 6 tablespoons butter, divided
- 1 medium onion, cut into 1/4–inch dice
- 1 red bell pepper, seeded, cut into 1/2–inch dice
- 1 pound button mushrooms, quartered
- 2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1-1/2 pounds fresh green beans, trimmed, cut into 2-inch pieces
- 6 tablespoons all-purpose flour
- 2 cups milk
- Pinch cayenne pepper
- Pinch nutmeg
- 1 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup vegetable oil
- 4 shallots, cut crosswise in 1/4–inch pieces
Preparation:
Melt 2 tablespoons butter in large skillet over medium heat. Add onion and cook until almost softened. Add bell pepper and mushrooms; cook until softened. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
Bring saucepan of water to a boil. Add beans and cook until just tender, 3 to 4 minutes. Drain and plunge into ice bath to stop cooking. Drain and toss with mushroom mixture.
Melt 4 tablespoons butter in a medium saucepan over medium heat. Add 1/4 cup flour; whisk constantly until golden. Pour in milk and continue whisking until mixture has thickened. Stir in cayenne, nutmeg, remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat. Pour over bean mixture and toss to combine.
Spread half the green bean mixture on the bottom of a buttered 9” x 13” pan. Sprinkle with half the grated cheese and top with the remaining half green bean mixture. Combine the remaining Parmesan and breadcrumbs, and sprinkle over the top of the casserole.
Heat oil in a skillet and toss shallot rings with remaining flour. Fry shallots in batches, turning frequently until golden brown. Transfer to paper towels to drain. Place in airtight container until ready to serve.
Heat broiler. Position covered casserole about 8 inches from heat. Cook until mixture is bubbly and heated through. Uncover and cook until top is golden brown. Sprinkle with shallots and serve immediately.
French-cut Green Beans with Dill Butter
4 servings
Ingredients:
- 2 tablespoons butter, divided
- 1/2 cup water
- 1 pound fresh, French-cut green beans
- 1 tablespoon Fresh dill or 1/4 teaspoon dried dill
- Coarse salt and ground pepper
Preparation: Bring 1 tablespoon butter and water to a boil in a large skillet. Add green beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes.
Toss with 1 tablespoon each butter and chopped fresh dill. Season with salt and pepper. Serve warm.
NUTRITION FACTS
Amount Per Serving
Cals: 86 From Fat: na
Total Fat: 5.9g
Cholesterol: na
Sodium: na
Total Carb: 8.1g
Dietary Fiber: 2g
Sugars: na
Protein: 2.1g
Berry Bean Blast
Ingredients:
- 1 can (15 ounces) navy beans or great northern beans, drained and rinsed
- 1 1/2 cups orange juice
- 2 cups quartered strawberries
- 1 to 3 tablespoons honey
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 to 8 ice cubes
Preparation:
Process all ingredients, except ice cubes, in blender until smooth. Add ice cubes and blend until smooth. Serve in glasses.
Notes: May be made 1 to 2 days in advance, refrigerate, covered. The drink will thicken in the refrigerator. Stir in orange juice or cold water for desired consistency. If frozen strawberries are used, ice cubes will not be needed.
NUTRITION FACTS
Amount Per Serving
Cals: 219 From Fat: 4
Total Fat: 1 g
Cholesterol: 0mg
Sodium: 478mg
Total Carb: 44g
Dietary Fiber: 2g
Sugars: na
Protein: 9g
Citrus Green Beans with Pine Nuts
4 servings
Ingredients:
- 1 pound green beans, trimmed
- 2 teaspoons extra-virgin olive oil
- 3/4 cup sliced shallots (about 2 large)
- 1 teaspoon grated orange rind
- 1 tablespoon fresh orange juice
- 1/4 teaspoon black pepper
- 1/8 teaspoon coarse sea salt
- 1 tablespoon pine nuts, toasted
Preparation:
Cook green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain well.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute 2 minutes or until tender. Add green beans; stir well. Add rind, juice, pepper, and salt; saute 2 minutes. Spoon onto a platter; sprinkle with nuts.
NUTRITION FACTS
Serv. Size: 1 cup
Amount Per Serving
Cals: 86 From Fat: na
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 76mg
Total Carb: 12.8g
Dietary Fiber: 4.5g
Sugars: na
Protein: 2.5g
Idaho Chili Mac
Makes 10 servings.
Ingredients:
- 12 ounces ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 4 cloves garlic, chopped
- 2 cups cooked elbow macaroni
- 1 (16-ounce) can kidney beans, rinsed and drained
- 1 (8-ounce) can whole kernel corn, drained
- 1 (8-ounce) can tomato sauce
- 1 (14-1/2 ounce) can chopped tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 3/4 cup shredded cheddar cheese for topping
Preparation:
Brown beef and drain, sauté garlic add onion and bell pepper and saute until softened. Drain off fat. Add remaining ingredients except cheese; stir well. Simmer 15 minutes, stirring occasionally. Spoon into serving bowls and top with shredded cheese.
NUTRITION FACTS
Amount Per Serving
Cals: 223 From Fat: 30
Total Fat: 8.3g
Cholesterol: 31mg
Sodium: 516mg
Total Carb: 24.7g
Dietary Fiber: 2.48g
Sugars: na
Protein: 13.7g