Any T&T green beans almondine recipes?
rob333 (zone 7b)
5 years ago
last modified: 5 years ago
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Do you have a favorite green bean recipe?
Comments (16)Thai Green Beans and butternut squash 1 medium butternut squash, split in half and baked at 350C until done (pierce with a fork to test) 1 can regular coconut milk (15 oz or so) 2 cups fresh cut green beans (frozen works too but fresh is best) 3 cloves garlic, minced 1 tsp sugar 1 tbsp lemon or lime juice 3 leaves from a kaffir lime 1 small bunch of fresh thai basil AKA Siam queen (regular sweet basil will also work) 1 small bunch chopped scallions 1 sliced hot pepper (I used cayenne and thai red peppers, leave in slices so they can be removed if desired  green hot peppers will also work here) Salt to taste Bake butternut squash. When cool enough to handle, peel, seed and cut into 1 inch chunks. Open can of coconut milk. Use some of the solids on top (the oil) to sauté garlic, kaffir lime leaves, sugar, salt and hot peppers for just a few minutes (do not burn the garlic). Add green beans and squash cubes and stir. Add the rest of the coconut milk can and cook for 10-15 minutes until green beans are done. Taste, adjust seasonings and sprinkle top with chopped scallions....See MoreAny T&T Tomatillo recipes?
Comments (10)I use canned or bottled tomatillos more often than not in this Pork Chili Verde recipe but you can use fresh tomatillos. You can serve this in a bowl or over cheesed filled floured tortillas. Home Cookin Chapter: Recipes From Thibeault's Table Pork Chile Verde ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc.. Lori's White Chili is delicious and so easy to make. Home Cookin Chapter: Recipes From Thibeault's Table Lori's - The Dove's Nest White Chili ========================== Source: Lori at All That Splatters 2 tablespoons olive oil 1 medium onion, chopped 3 cloves of garlic, minced 2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained 6 fresh tomatillos, chopped 1 medium jalapeno, seeded, minced 2 cups chicken stock 1 7-ounce can green chilies, chopped 2 cups chopped cooked chicken 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 cup (heaping) chopped cilantro 2 19-ounce cans cannellini or Great Northern bean, undrained 1 tablespoon fresh lime juice salt & pepper to taste sour cream shredded Monterrey Jack or Cheddar cheese Fried tortilla strips (optional) Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown. Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally. Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste. Ladle the chili into serving bowls. Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using). Yields 8 to 10 servings...See MoreAny T&T recipes for banana squash?
Comments (3)Anything that you would make with butternut squash will work with banana. I have a soup that I make all winter long that will work with either one. You can also steam and puree it. I imagine that will freeze well and then you can make soups or a mashed potato concoction--whipped puree of... Butternut Squash Soup 1 Tblsp Olive oil or butter 2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks 3 large carrots chopped 1 medium onion chopped 1 Tblsp ginger(1"piece) or ginger juice from Wms Sonoma 2 quarts of vegetable stock or chicken stock or cold water (mixed chicken and veggie) 1 bunch parsley, chopped Pinch of: nutmeg Powdered ginger Curry powder Parmesan cheese Heat the oil or butter over medium heat in a large saucepot, sauté the squash, carrots, onion and ginger for 3 minutes, until they are lightly browned. Add the stock and some orange zest (if desired) and bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt, pepper, ginger and curry to taste. Puree the soup with a handheld immersion blender, food processor or regular blender until smooth and creamy. Soup can be garnished with fresh sage leaves and Parmesan Crostini. Serves 4-6 people...See MoreRECIPE: Looking for Recipe for German Green Beans, Bacon
Comments (2)From Lüchow's German Cookbook Savory Green Beans 2 pounds fresh green beans 2 tablespoons butter or drippings 3 cups bouillon or stock 1 tablespoon flour 1 teaspoon sugar 1 teaspoon salt 2 tablespoons vinegar 1 small piece summer savory 1 tablespoon chopped parsley Wash beans; break off tips an remove strings; break or cut in four pieces each. Place in saucepan with butter or drippings and bouillon; cook covered 25 minutes, or until tender. Add more bouillon if necessary. When nearly done, sprinkle beans with flour, sugar, salt, and vinegar. Cook uncovered a few minutes more. Sprinkle with herbs and serve. Serves 6...See Morerob333 (zone 7b)
5 years agorob333 (zone 7b)
5 years agorob333 (zone 7b)
5 years agorob333 (zone 7b)
5 years agoplllog
5 years agolast modified: 5 years agoOlychick
5 years agolast modified: 5 years agoUser
5 years agorob333 (zone 7b)
5 years agoJohn Liu
5 years agorob333 (zone 7b)
5 years ago
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