Email to Kathy Lee      

Vanilla Green Beans Amandine

Source of Recipe

NET


List of Ingredients

VANILLA GREEN BEANS AMANDINE

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:

1 pound fresh green beans, or 16 ounces frozen
2 tablespoons butter
1 tablespoon dry white wine
1 1/2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Onion Powder
1/8-1/4 teaspoon McCormick® Coarse Grind Black Pepper
1/4 teaspoon salt
1/4 cup sliced almonds, toasted*



Recipe


VANILLA GREEN BEANS AMANDINE


Directions:

Rinse and trim green beans. Add beans to boiling water. Cook, uncovered, on medium-high heat 7-8 minutes. Drain. (For frozen green beans, cook following package directions. Drain.)

Melt butter in a small saucepan; stir in wine, vanilla, onion powder, salt, and pepper. Simmer 2 minutes.

Toss butter sauce with cooked green beans. Top with toasted almonds.

*To toast sliced almonds, spread almonds in a single layer on baking sheet; bake at 350�F for 3-5 minutes.





LEMON-WALNUT GREEN BEANS
Makes 8 servings. Each serving equals one and a half 5 A Day servings.

Ingredients

8 cups small green beans
cooking spray
2 cups sliced green onions
1/3 cup chopped walnuts
1 1/2 Tbsps chopped fresh or 3/4 Tbsp crushed dried rosemary
5 Tbsps fresh lemon juice
1 1/2 Tbsps grated lemon rind

Arrange green beans in a steamer basket over boiling water.
Cover and steam 8 to 12 minutes or until crisp-tender.
Plunge beans into cold water to stop the cooking process; drain.

Spray a saut� pan with cooking spray.
Over medium-high heat, add green onions, and saut� until tender.
Add green beans, walnuts, rosemary, and lemon juice; cook, stirring constantly, until thoroughly heated.
Sprinkle with lemon rind.

Broccoli & Green Beans with Ginger Green Sauce
Serves 4
Vegetables

A delicious green sauce gives these favorite vegetables a pleasant kick and allows the cook a little artistry when it comes to table presentation.

Green Sauce:
2 cups tightly packed, fresh spinach leaves
1/2 cup low-sodium vegetable broth
1/4 teaspoon low-sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons rice wine vinegar or white vinegar
1/2 teaspoon grated fresh ginger (optional)

2 cups green beans, sliced into bite-sized pieces
(use fresh or frozen)
2 cups broccoli florets, cut into bite-sized pieces
(use fresh or frozen)

Puree green sauce ingredients in the blender until the sauce is bright and very smooth.

Meanwhile, use the stove or microwave to steam green beans and broccoli just until each is bright green and tender-crisp. To serve, drizzle some green sauce on each plate, and top with a � cup pile of hot green beans and a � cup pile of hot broccoli.



Lemony Broccoli Sprouts
Serves 4
Vegetables
This is an official 5 A Day recipe, and provides four people with one serving of vegetables each.

Broccoli sprouts are sweet, clean, crisp, and delicious, especially when spritzed with a little lemon or lime juice.

LEMONY BROCCOLI SPROUTS

2 containers fresh broccoli sprouts
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons fresh squeezed lemon or lime juice

Spread sprouts on a cutting board. Sprinkle with salt, pepper and lemon juice. Lightly steam the sprouts for about 30 seconds in the microwave, just to warm through. Serve.



Carrots With Character
Makes 6 (1/2 cup) portions.

1 pound carrots, peeled and sliced
1/2 cup dried tart cherries
3 tablespoons maple syrup
2 tablespoons margarine
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Cook carrots in water in a covered saucepan 8 to 10 minutes, or until tender.
Drain well.
Add dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots in a 2-quart saucepan.
Cook, stirring occasionally, over medium heat, until mixture is hot and bubbly.

Note: A (1-lb.) package of whole baby carrots can be substituted for the sliced carrots.





Steamed Carrots With Apricots
Serves 8
Vegetables
This is an official 5 a Day recipe, and provides eight people with 1 � servings of fruit/vegetables each.

Steamed Carrots With Apricots

1 cup dried apricots
3 Tbsp. water
chopped fresh parsley or dill for garnish
3 cups carrots, cut into �" rounds
1 tsp. margarine pinch of sugar

Soak apricots in hot water for 1� hours. Pat dry and cut in julienne strips.

In a skillet with a tightly fitting lid, combine scraped carrots, water, margarine and sugar. Cover and cook over medium heat for 12 to 15 minutes or until carrots are fork tender. Shake occasionally to prevent sticking.

Stir in apricots and heat through. Serve garnished with parsley or dill.



CARROT SOUFFL�
Serves 8 (1/2 cup servings)
Each serving equals one and a half 5 A Day servings.

7 cups chopped carrot (about 2 lbs)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 Tbsp all-purpose flour
2 Tbsp butter, melted
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
3 large eggs, lightly beaten
cooking spray
1 tsp powdered sugar

Preheat oven to 350 degrees F.

Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees F for 40 minutes or until puffed and set. Sprinkle with powdered sugar.





Citrus Vegetables
Serves 4
Vegetables
This is an official 5 a day recipe, and provides four people with two servings of vegetables each

Using citrus is a fantastic way to add flavor to your vegetables without adding fat. Limes, in particular, have a wonderful perfume that brightens anything you pair them with, especially vegetables like zucchini and corn.


CITRUS VEGETABLES
2 tablespoons fresh lime juice
� tablespoon olive oil
� teaspoon chopped fresh oregano
4 cups sliced steamed vegetables such as zucchini, corn, and tomatoes

Mix lime juice with oil. Add oregano and pour over vegetables

Cranberry Relish Compote
Recipe By :James T. Ehler
Description: "I served this at Martha's in Key West with blackened fish." Chef James

Amount Measure Ingredient
-------- ------------ --------------------------------
2 Pounds Fresh Cranberries -- whole
1 Each Orange -- peeled and seeded
1/2 Whole Orange With Peel -- seeded
1/2 Whole Lemon With Peel -- seeded

10 Ounces Granulated Sugar
1 3/4 Ounces Orange Curacau

Wash and pick over Cranberries, then grind cranberries, oranges & lemons in meat grinder. *Catch excess juice and save.

... Mix in Sugar & Orange Curacau thoroughly. Add more * juice if needed.
Refrigerate for at least 12 hours before using.



Onions And Cherries
Makes 4 to 6 servings.

2 tablespoons olive oil
2 medium onions, sliced
1/2 cup dried tart cherries
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon dried thyme
Freshly ground black pepper, to taste

Heat oil in a large skillet over medium-high heat.
Add onions; cook, stirring, 5 to 6 minutes, or until onions are light brown.
Reduce heat.
Add cherries; mix well.
In a small bowl, combine brown sugar, vinegar, thyme and pepper; pour over onions.
Mix gently. Simmer, covered, 3 to 4 minutes.
Serve warm or at room temperature



Red Onion Marmalade

Amount Measure Ingredient
-------- ------------ --------------------------------
8 Cups Red Onion Slices -- thinly sliced
3 Cups Granulated Sugar
2 Cups Cider Vinegar


Be sure onion is cut evenly, not a mixture of uneven thickness.

Simmer on medium heat until marmalade syrup is liquid honey consistency and the onion is tender.
Keep stirring as it will burn easily



PARSNIPS ROASTED WITH PINE NUTS
The Food Journal of Lewis & Clark : Recipes for an Expedition, by Mary Gunderson

NATIVE TRIBES THROUGHOUT the western plateau and basin have long collected and enjoyed pine nuts for food. The variety available among the Nez Perce was Pinus ponderosa. Pine nuts of other varieties are found around the world.

Makes 6 servings.

4 parsnips, peeled and cut into 1-inch slices (see Note)
1 1/2 to 2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup pine nuts

Place the parsnips on a baking pan and brush with vegetable oil.
Sprinkle with salt and pepper.
Roast at 400�F for 10 minutes. Lower the heat to 350�F and stir in the pine nuts.
Roast, stirring several times, about 20 minutes more, or until the parsnips and pine nuts are golden brown.
Serve immediately.

NOTE: If parsnips are more than 1-inch in diameter, slice lengthwise in half.





BAKED ACORN SQUASH WITH PINEAPPLE
Serves 6. Each serving is equal to one and two-thirds 5 A Day servings.

Ingredients

1 large acorn squash (approx. 32 oz)
2 tsp ground cinnamon
1 cup crushed pineapple, drained
1 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger

Preheat oven to 350�F. Cut the squash in half and remove the seeds. Place each half, cut side down, in a baking dish. Cover dish and bake for 45 to 60 minutes until squash is soft and tender.

Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash is cooked, remove from oven. Let it cool for 10 minutes.

Scoop out the pulp from both halves and combine with the pineapple mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple mixture is hot and bubbly.





ASIAN SWEET POTATO FRIES
Serves 4
Each serving is one 5 A Day serving.

2 medium-sized sweet potatoes, peeled
1 Tbl. favorite seasoning (Cinnamon or Chinese five-spice powder*)
1/2 tsp. granulated sugar
3/4 cup optional dipping sauce (ketchup or plum sauce*)
vegetable oil cooking spray (no more than 1/2 tsp.)

With a sharp knife, cut sweet potatoes into strips three to four inches long and �-inch thick. Line a baking sheet with aluminum foil or parchment paper, and spread fries on it in one layer. Spray them lightly with cooking spray.
In a small bowl, stir together seasoning and sugar. Sprinkle this mixture on the fries, tossing gently. Bake at 350� for 45-55 minutes, until fries are soft. Serve with ketchup or plum sauce for dipping, if desired.

*Available in the Asian section of most supermarkets.