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Green Beans Gremolata

Green Beans Gremolata

by Pam on October 13, 2013

This is another recipe I found in the Barefoot Contessa Foolproof cookbook. I served these tasty green beans with the Lemon and Mustard Chicken Thighs[1] and the Lemony Spinach with Feta and Pine Nuts[2]. They tasted fresh and delicious. I loved the flavor of the garlicky gremolata and pine nuts with the tender green beans. We all enjoyed this side dish – even my kids.

Bring a pot of water to a boil. Add the green beans and blanch them for 1-2 minutes (I used haricot verts, if you use green beans, blanch for 2-3 minutes), until tender but still crisp. Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color. Drain once the beans have cooled down then set aside on paper towels to drain the water.

To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

Heat the olive oil in a sauté pan over medium high heat. Add the beans to the hot pan and season with sea salt and freshly cracked pepper, to taste, then sauté, stirring often, for 2 minutes, until coated with olive oil and heated through. Place the green beans on a serving platter then sprinkle with the gremolata. Serve immediately. Enjoy.



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Green Beans Gremolata




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.



Ingredients:

1/4 lb green beans or haricot verts
1 clove of garlic, minced
1 tsp lemon zest
1 tbsp fresh parsley, chopped
1 tbsp Parmesan cheese, finely grated
1 tbsp toasted pine nuts
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste

Directions:

Bring a pot of water to a boil. Add the green beans and blanch them for 1-2 minutes (I used haricot verts, if you use green beans, blanch for 2-3 minutes), until tender but still crisp. Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color. Drain once the beans have cooled down then set aside on paper towels to drain the water.

To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

Heat the olive oil in a sauté pan over medium high heat. Add the beans to the hot pan and season with sea salt and freshly cracked pepper, to taste, then sauté, stirring often, for 2 minutes, until coated with olive oil and heated through. Place the green beans on a serving platter then sprinkle with the gremolata. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Barefoot Contessa – Foolproof

References

  1. ^ Lemon and Mustard Chicken Thighs (www.gordon-ramsay-recipe.com)
  2. ^ Lemony Spinach with Feta and Pine Nuts (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Green Beans with Bacon Vinaigrette

Green Beans with Bacon Vinaigrette

by Pam on November 18, 2013

I found this recipe on Real Simple[1] and thought it would make an excellent addition to our early Thanksgiving meal that I made on Sunday. I loved the tangy flavor of the vinaigrette with the crisp-tender green beans. They paired nicely with the rest of the meal and everybody said they were tasty.

Bring a pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.

Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt and freshly cracked pepper, to taste. Add the green beans back to the pan and toss to coat evenly and re-heat the green beans. Pour into serving bowl. Enjoy.



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Green Beans with Bacon Vinaigrette




Yield: 8

Prep Time: 5 min.

Cook Time: 10 min.



Ingredients:

3/4 lb green beans, trimmed
3 slices bacon
1 shallots, sliced
1 tbsp cider vinegar
1 tsp balsamic vinegar
1 tbsp whole-grain mustard
1 tbsp olive oil

Directions:

Bring a pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.

Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt and freshly cracked pepper, to taste. Add the green beans back to the pan and toss to coat evenly and re-heat the green beans. Pour into serving bowl. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Real Simple

References

  1. ^ Real Simple (www.realsimple.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Easy Tomatillo Huevos Rancheros

Once in a while, I crave something different for breakfast; something with a little flavor and spice to wake up my taste buds. And that’s when Huevos Rancheros land on the menu in my home. But this time, rather than making them the traditional way, I had some tomatillo salsa lying around and I thought why not simmer the eggs in there.

Turned out brilliant, and I only dirtied one pan – even better. But the best part was this took less than 10 minutes to make, so all in all it turned out to be a great morning.

And by the way, I’m excited to have partnered with Eggland’s Best[1] for my first sponsored post with them. I’m sure you can tell if you’ve been following me for a while that I only work with brands I would use in my own kitchen and I have always loved Eggland’s Best so this was a no-brainer. Plus, I’m sure a lot of you are curious as to what makes their eggs different than other eggs on the supermarket shelf. Aren’t they all the same you may wonder?

A few things actually set them apart. First their diet (the chickens are fed an all-natural diet of healthy grains, rice bran, alfalfa, sea kelp, canola oil and vitamin E, they are never fed recycled food, animal by-products or processed foods) and because of this they have less saturated fat, more vitamins, double the omegas and more Lutein than ordinary eggs found in the supermarket. Makes total sense, plus they never use hormones, antiobiotics or steriods on their chickens, which is always important to me.

This dish is gluten-free and perfect for Meatless Mondays as a lunch or dinner. To make it a main meal I would serve this with a big ole salad or some Fiesta Lime Rice on the side. Enjoy!

Easy Tomatillo Huevos Rancheros
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 tostada • Old Points: 4 pts • Points+: 5 pts
Calories: 185 • Fat: 10 g • Carb: 12 g • Fiber: 1 g • Protein: 11 g • Sugar: 2 g
Sodium: 623 mg (without the salt) • Cholesterol: 194 g

Ingredients:

  • 4 corn tostadas
  • 1/2 tsp olive oil
  • 1 scallion, minced
  • 1 cup prepared tomatillo salsa (salsa verde) (look in the Mexican aisle) 
  • pinch cumin
  • 4 large Eggland’s Best eggs
  • 2 oz shredded cheese (I used Cabot Pepper Jack Light)
  • 1/2 cup shredded iceberg lettuce
  • 1 small diced tomato
  • 8 cilantro leaves

Directions:

Heat the tostadas according to package directions. Set aside.

Heat oil in a large skillet over medium heat and add scallions, cook 1 to 2 minutes then add salsa verde, pinch of cumin and simmer covered until hot, 2 to 3 minutes.

When hot , reduce heat to medium-low and gently add the eggs, season with a little salt and pepper and cover until the eggs are cooked to your liking (I like mine a little runny).

To serve, place a tortilla on each plate, top with the cooked egg and salsa verde, then finish with cheese, lettuce, tomato and cilantro.

This is a sponsored conversation written by me on behalf of Eggland’s Best . The opinions and text are all mine.

References

  1. ^ Eggland’s Best (tracking.tapinfluence.com)