Dry Sauteed Green Beans

Dry Sauteed Green Beans
Serves 6
Stir-Fried Sesame Green Beans.
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Prep Time
30 min
Prep Time
30 min
59 calories
3 g
0 g
5 g
1 g
1 g
81 g
382 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
81g
Servings
6
Amount Per Serving
Calories 59
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 382mg
16%
Total Carbohydrates 3g
1%
Dietary Fiber 2g
8%
Sugars 1g
Protein 1g
Vitamin A
5%
Vitamin C
3%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 ts Peanut oil or canola oil
  2. 1 cl Garlic, peeled & minced
  3. 1 ts Minced ginger root
  4. 1 lb. Green beans (2-inch pieces)
  5. 1 ts Oriental sesame oil
  6. 1/2 ts Salt (optional)
Instructions
  1. 1. Heat the oil in a wok or skillet. Add the garlic and
  2. ginger, and stir-fry the ingredients for 30 seconds.
  3. 2. Add the green beans, and stir-fry them over high heat
  4. for 2 to 4 minutes.
  5. 3. Add the sesame oil and salt (if desired), toss the
  6. ingredients to coat them, and serve the beans.
  7. Preparation tip: The beans are supposed to be tender-crisp
  8. and shriveled or even charred a bit on the outside. If you
  9. like tender beans, cover the pan after adding the sesame
  10. oil and salt, and continue cooking the beans for a few
  11. minutes over moderately low heat.
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calories
59
fat
5g
protein
1g
carbs
3g
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Celery And Cabbage Bake

Celery And Cabbage Bake
Print Recipe
For all you beer lovers. Cabbage, Celery and Beer!
Servings Prep Time
6 People 45 minutes
Servings Prep Time
6 People 45 minutes
Celery And Cabbage Bake
Print Recipe
For all you beer lovers. Cabbage, Celery and Beer!
Servings Prep Time
6 People 45 minutes
Servings Prep Time
6 People 45 minutes
Ingredients
Servings: People
Instructions
Sauce:
  1. Melt butter, add flour & cook, stirring 1 min.
  2. Slowly add milk in stream, stirring continuously till sauce is smooth & thick.
  3. Add beer & continue stirring till foam disappears.
  4. Add cheddar, stir till melted.
  5. Cook till heated through.
  6. Season sauce with salt & pepper.
Main
  1. Bring water to boil in large pot.
  2. Add Cabbage, Celery, Caraway and cook until tender. (About 20 minutes)
  3. Transfer to buttered 2 qt casserole and pour sauce over.
  4. Heat at 350˚F for 30 min.
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Cauliflower-Broccoli Cheese Bake

Cauliflower-Broccoli Cheese Bake
Print Recipe
Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Cauliflower-Broccoli Cheese Bake
Print Recipe
Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
Servings:
Instructions
  1. Heat oil in large skillet, add the vegetables & saute for 7 minutes.
  2. Add tamari, salt & garlic powder. Cook for another 3 minutes.
  3. Preheat oven to 400˚F.
  4. In an 8 X 12 inch casserole dish, place alternating layers of gravy & saute mixture, finishing with a layer of gravy.
  5. Sprinkle with nutritional yeast & paprika.
  6. Bake for 30 minutes.
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Cabbage Curry

Cabbage Curry
Print Recipe
Quick and easy side dish.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Cabbage Curry
Print Recipe
Quick and easy side dish.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Ingredients
Servings:
Instructions
  1. Heat oil, mustard seeds, Urad Dal, cumin seeds, and green chili. Roast for a few seconds.
  2. Add mixed vegetables and cabbage. Sprinkle salt and turmeric.
  3. Cook on high heat for a couple of minutes, then cover and cook on low until done, about 20 minutes.
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Cabbage Cooked With Bean Curd

Cabbage Cooked With Bean Curd
Print Recipe
Shiitake mushrooms, Tofu, and Mirin sauce.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Cabbage Cooked With Bean Curd
Print Recipe
Shiitake mushrooms, Tofu, and Mirin sauce.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Ingredients
Servings:
Instructions
  1. Soak mushrooms in 3/4 c hot water for 1/2 hour.
  2. Put tofu onto a paper towel & leave to drain for 30 minutes.
  3. Remove mushrooms from water, reserve liquid. Cut off & discard stems. Slice caps into 1/4" wide strips.
  4. Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir fry for 1 minute, till cabbage wilts.
  5. Reduce heat to medium. Crumble tofu and add it to the skillet.
  6. Add salt, soy sauce & mirin. Stir fry for another 5 minutes.
  7. Serve warm.
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Baked Cranberry Squash

Baked Cranberry Squash
Print Recipe
Sweet tasting squash cassarole.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Baked Cranberry Squash
Print Recipe
Sweet tasting squash cassarole.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees.
  2. Place squash cut side up on foil-lined baking sheet.
  3. In a large bowl, combine pear, cranberries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities.
  4. Use any extra liquid to brush cut edges of squash.
  5. Bake 45 minutes to 1 hour, or until squash is soft.
  6. Serve hot. Serves 4 to 6.
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Artichoke Saute

Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
  2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
  3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
  4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
  5. Stir in mushrooms and cook until mushrooms are tender.
  6. Stir in tomato; cook until tomato is thoroughly heated.
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Artichokes & Peas

Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Ingredients
Servings: people
Instructions
  1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
  2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
  3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
  4. Add the peas and continue cooking until they are done.
  5. Let any liquids reduce until they are syrupy.
  6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
  7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.
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Brussels Sprouts with Shallots, Garlic, and Walnuts

Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. **Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
  2. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute.
  3. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
  4. Add the remaining 2 tablespoons of butter and when melted, add the chopped nuts and cook, stirring, until golden and fragrant, about 2 minutes.
  5. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
  6. Transfer to a serving bowl and sprinkle with the Parmesan.
  7. Serve immediately.
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Oven-Dried Tomatoes

Oven-Dried Tomatoes
Print Recipe
An easy way to dry tomatoes. Can be used in your favorite recipes.
Prep Time
30 minutes
Cook Time
60 minutes
Prep Time
30 minutes
Cook Time
60 minutes
Oven-Dried Tomatoes
Print Recipe
An easy way to dry tomatoes. Can be used in your favorite recipes.
Prep Time
30 minutes
Cook Time
60 minutes
Prep Time
30 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Preheat the over to 250 degrees F.
  2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic.
  4. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  5. Bake until the tomatoes begin to shrivel, about 1 hour.
  6. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container.
  7. Refrigerate and use as needed.
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