Sentences with phrase «about those green bean»

how about green beans?

We never ate that casserole either, in fact, I thought when green bean casserole was mentioned, they were talking about green bean artichoke casserole, which is totally different.

I love that when your family wasn't crazy about green bean casserole you made another that was more your style.

Two fun things on my blog about Green Beans.

The great thing about green beans and fresh produce is that we shouldn't need to do much to it.

Fast forward years later, and I still think about those green bean fries.

Today we're talking about green beans.

Quick notes about these green beans.

And I totally know what you mean about green beans — I'm like that with any sort of canned vegetable.

We like to think about green beans as a «crossover» food that can provide you with some of the great benefits that are usually reserved for legumes, as well as many equally strong benefits that are more closely associated with vegetables.

I thought about green beans.

Excellent information about green beans, thanks for posting it!

Comment about green beans, and other like vegetables.

Not exact matches

When asked specifically about the green coffee bean extract, Oz cited a study that found people who took the supplements did lose weight.

The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly

-LSB-...] Soup with Gnocchi, Beans, and Greens from: Pesto Soup with Gnocchi, Beans & Greens Post Punk Kitchen Vegan Baking & Vegan Cooking 2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves -LSB-...]

After about 45 minutes add softer vegetables like courgettes or green beans and return to oven again to finish cooking.

She braised vegetables like squash, carrots, potato, green beans and red pepper.then added a vegetable stock and let the vegetables and stock simmer for about an hour.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

6 ounces of pea tendrils (about 7 cups) or 1 bunch of leafy greens like spinach, fava bean tendrils or broccoli rabe

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

* Optional Add - ins: Just like the beans, this a blank canvas that's great by itself but also with some additions, try about a cup of sharp cheddar, a minced jalapeno, some green onions, or some chorizo.

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

Add the green beans and blanch for about 4 to 5 minutes or until desired doneness.

The cream portion is an equal mixture of whole milk and half and half, which I find to be the perfect combination to achieve that luscious, smooth as silk texture we all love about classic green bean casserole.

Probably that I might be having this salad right about now and that I love fresh green and wax beans.

I tossed my cucumbers, carrot ribbons and cilantro in about a teaspoon of the szechuan sauce from the green beans.

Lately I've been combining quinoa, goji berries, mint, black beans, green onion, and lime zest with the curried lemon pepper dressing (from mango salad recipe, but using lime) and topping with chopped coarsely chopped hazelnuts (By the way, I never really hear anyone talk of the health benefits of hazelnuts, now that I think about it?

Next I cooked about a half a bag of Trader Joe's green beans.

Plus they're about as green as it gets and mama didn't push those green beans because they're beans.

These Garlic Butter Green Beans are the perfect ace to have up your sleeve to serve with just about anything.

Cook the green beans until they are slightly charred and softened, about 4 - 5 minutes, stirring occasionally.

Add snap peas and beans and cook until bright green and crisp - tender, about 3 minutes.

Boil until the beans are bright green and almost fork tender (about 3 minutes).

2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese

Add green beans and simmer about another four minutes, and then add pepper and simmer another two minutes.

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.

Roast until halibut is opaque in the center and green beans are crisp - tender, about 10 - 15 minutes (10 min for 1 - inch thick fillets; 15 min if 1 1/2 - inches thick).

for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)

Leave the cover slightly open until a light smoke develops (about 10 minutes or so) then slide the cover completely closed and smoke the chops for 30 minutes while preheating the oven to 400 degrees F. Serve with garlic mashed potatoes and sautéed green beans.

Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick paste.

«The entire Kona crop is about 3 million pounds of green beans annually.

Drop in the green beans and boil rapidly until softened but still bright green, about 5 minutes.

1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed

Use these green bean recipes to make a favorite side dish for just about any meal, from Cooking Channel.

I knew about some of them, like cooking greens and Brussels sprouts, making refried beans and carnitas.

24 small red potatoes, 1 - 2 inch diameter, not peeled green beans, about a quart, or to taste 15 cherry tomatoes, seeded, halved, to taste 1/2 cup sliced red onion arugula, a handful, to taste, torn into bite - size

dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving

Bake the green bean casserole about 30 minutes, until the sauce bubbles up around the edges.