Ways to fix green beans?

Jennifer · Joined: 26 Jul 2007 Posts: 64

Garlic Green Beans

2 cups fresh green beans
2 teaspoons vegetable oil
1/8 teaspoon salt
dash ground black pepper
2 cloves garlic, minced

1. Prepare green beans by cutting off the tips on each end
2. Preheat oil in a wok or medium skillet over medium/high heat.
3. Sauté beans in oil with salt and black pepper for 2 1/2 to 3 minutes
until peas are cooked, but still crispy. The beans should have some dark
brown spots developing on them when they're done. Add minced garlic and
stir well to combine. Remove from heat immediately and serve. The garlic
should not stay in the pan for longer than 15 to 20 seconds or it could
burn and turn bitter.

Serves 2 to 4.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

Archived from group: alt>food>diabetic

Jennifer · Joined: 26 Jul 2007 Posts: 64

GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS

An easy-to-make salad, perfect for a picnic. Can be prepared in 45
minutes or less.

1/4 cup whole almonds (about 1-1/2ounces)
4 teaspoons low-sodium soy sauce

1 pound green beans, trimmed, cut into 1-inch pieces
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 large garlic clove, pressed
1 teaspoon minced peeled fresh ginger
2 tablespoons thinly sliced green onions
1/3 cup fresh cilantro leaves

Place almonds in small nonstick skillet. Stir over medium heat until
almonds are lightly toasted, about 5 minutes. Increase heat medium-high.
Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats
almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook
beans in large pot of boiling salted water until just tender, about 5
minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and
beans can be prepared 6 hours ahead. Cover almonds and store at room
temperature. Cover and refrigerate beans; bring to room temperature
before continuing.)

Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in
large bowl to blend. Add beans and toss to coat. Sprinkle green onions,
cilantro and almonds over salad and serve.

Serves 4.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

Jennifer · Joined: 26 Jul 2007 Posts: 64

GREEN BEANS AND RED BELL PEPPERS WITH MARJORAM AND ALMONDS

2 1/4 pounds green beans, ends trimmed

5 tablespoons butter
3 large red bell peppers, thinly sliced
1 large onion, thinly sliced
1/4 cup chopped fresh marjoram

3/4 cup sliced almonds, toasted

Cook green beans in large pot of boiling salted water until just
crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well;
set aside. Melt 2 tablespoons butter in heavy large skillet over
medium-high heat. Add peppers and onion and sauté until peppers are
crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper
mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Melt remaining 3 tablespoons butter in heavy large pot over medium-high
heat. Add beans and pepper mixture and stir until heated through, about
5 minutes. Season to taste with salt and pepper. Transfer to large bowl.
Sprinkle with almonds.

Serves 8 to10.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

Jennifer · Joined: 26 Jul 2007 Posts: 64

GREEN BEAN AND RED ONION SALAD WITH RADISH DRESSING

5 radishes, unpeeled, trimmed, coarsely chopped
1/2 cup olive oil
2 tablespoons Sherry wine vinegar
1 tablespoon honey mustard
1/2 teaspoon minced garlic

1 1/2 pounds slender green beans, trimmed

4 cups mixed greens (such as red leaf lettuce and baby spinach), torn
into bite-size pieces
1 red onion, thinly sliced
2 large radishes, sliced paper-thin (optional)

Place 5 radishes in processor. Add oil, vinegar, mustard and garlic;
process until thick dressing forms. Season with salt and pepper.
Transfer to small bowl. (Can be made 1 day ahead. Cover; chill. Bring
just to room temperature before using.)

Cook green beans in large pot of boiling salted water until just
crisp-tender, about 5 minutes. Drain beans and rinse under cold water.
Drain. Pat dry with paper towels. Wrap in kitchen towels and place in
plastic bag. Chill until cold, at least 1 hour and up to 1 day.

Place beans, mixed greens and onion in large bowl. Toss with enough
dressing to coat. Season with salt and pepper. Garnish with sliced
radishes, if desired.

Serves 8.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

Jennifer · Joined: 26 Jul 2007 Posts: 64

GREEN BEANS WITH WHOLE-GRAIN MUSTARD

Active time: 15 min Start to finish: 20 min

3/4 lb thin green beans, trimmed
2 teaspoons extra-virgin olive oil
2 teaspoons whole-grain Dijon mustard

Fill a bowl with ice water.

Cook beans in a large pot of salted boiling water just until
crisp-tender, 3 to 4 minutes. Drain beans and transfer to ice water.
Drain well in a colander and pat dry.

Heat oil in a 12-inch nonstick skillet over moderately high heat until
hot but not smoking. Sauté beans with mustard and salt and pepper to
taste, stirring, until heated through, about 4 minutes.

Makes 4 servings.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

Jennifer · Joined: 26 Jul 2007 Posts: 64

ROASTED GREEN BEANS

Active time: 10 min Start to finish: 1 hr.

3 lb haricots verts or other thin green beans
1 1/2 tablespoons olive oil

Preheat oven to 375°F.
Toss beans with oil and salt to taste. Roast in 2 large shallow baking
pans in upper and lower thirds of oven, switching position of pans
halfway and stirring occasionally, until spotted here and there with
dark brown and thinner beans are crisp, 45 to 55 minutes total
(depending on size of beans). Season with salt. Serve beans immediately
as finger food.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

Jennifer · Joined: 26 Jul 2007 Posts: 64

LEMON ROSEMARY GREEN BEANS

Can be prepared in 45 minutes or less.

2 pounds green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 teaspoon freshly grated lemon zest
1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary,
crumbled

In a kettle of boiling salted water cook the beans for 5 minutes, or
until they are crisp-tender, and drain them. While the beans are
cooking, in a small saucepan melt the butter over low heat with the
zest, the rosemary, and salt and pepper to taste and keep the mixture
warm. Transfer the beans to a serving dish, add the butter mixture, and
toss the mixture well.

Serves 8.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

Jennifer · Joined: 26 Jul 2007 Posts: 64

GREEN BEANS WITH RED ONION AND OLIVES

Can be prepared in 45 minutes or less.

1/3 cup minced red onion
2 teaspoons balsamic or red-wine vinegar
1/4 teaspoon salt, or to taste
1 tablespoon olive oil
1/2 pound green beans, trimmed and cut into thirds
5 Kalamata or other brine-cured black olives, pitted and sliced thin

In a bowl stir together the onion, the vinegar, the salt, and the oil
and let the mixture stand. In a steamer set over boiling water steam the
beans, covered, for 7 to 8 minutes, or until they are just tender, add
them to the bowl while they are still hot, and toss them well with the
olives.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

Jennifer · Joined: 26 Jul 2007 Posts: 64

GREEN BEANS WITH ROASTED ONIONS

In this recipe, green beans are enhanced with buttery, slow-roasted
onions that have been stirred into a sweetened vinegar sauce.

Nonstick vegetables oil spray
6 medium onions (about 2 1/2 pounds), peeled, each cut vertically
through root end into 12 to 14 wedges
6 tablespoons (3/4 stick) butter

2 cups canned low-salt chicken broth
3 tablespoons Splenda
2 tablespoons red wine vinegar

3 pounds slender green beans, ends trimmed

Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable
oil spray. Arrange onions in single layer on prepared sheets.

Dot onions with 4 tablespoons butter, dividing equally. Season with salt
and pepper. Bake until onions are dark brown on bottom, about 35 minutes.

Meanwhile, boil broth in heavy large skillet over high heat until
reduced to 1/2 cup, about 6 minutes. Add Splenda and vinegar and whisk
until Splenda dissolves and mixture comes to boil.

Add onions to sauce; reduce heat to medium-low. Simmer until liquid is
slightly reduced, about 5 minutes. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before
continuing.)

Cook green beans in large pot of boiling salted water until
crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add
remaining 2 tablespoons butter and toss to coat. Mound beans in large
shallow bowl. Top with onion mixture and serve.

Serves 12.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

Jennifer · Joined: 26 Jul 2007 Posts: 64

GREEN BEANS WITH LEMON AND OIL

Active time: 20 min Start to finish: 20 min

1 lb thin green beans such as haricots verts, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest

Cook beans in a 5-quart pot of boiling salted water until crisp-tender,
about 5 minutes. Drain in a colander and immediately transfer to a bowl
of ice and cold water to stop cooking. Drain and pat dry.

Toss beans with oil, salt, and pepper to taste, then toss with lemon
juice and half of zest. Serve beans sprinkled with remaining zest.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

Jennifer · Joined: 26 Jul 2007 Posts: 64

MINTED GREEN BEANS WITH RED ONION

2 pounds green beans, trimmed
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar
1/4 cup olive oil
3 tablespoons minced fresh mint leaves
1/2 cup finely chopped red onion

In a kettle of boiling water cook the beans for 2 to 4 minutes, or until
they are crisp-tender, transfer them with a slotted spoon to a bowl of
ice and cold water to stop the cooking, and drain them well. Pat the
beans dry with paper towels and chill them, covered, for at least 3
hours or overnight.

In a large bowl whisk together the mustard, the vinegar, and salt and
pepper to taste, add the oil in a stream, whisking, and whisk the
dressing until it is emulsified. Add the beans, the mint, and the onion
and toss the mixture until it is combined well.

Serves 6.

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>
>

kaci · Joined: 26 Jul 2007 Posts: 2

I'm looking for a way to prepare green beans that is healthy yet
tasty. I've been steaming them and adding a little onion salt but that
is getting old. Any suggestions? Thanks,
kaci
Type 2
diagnosed 4/29/03

Priscilla Ballou · Joined: 26 Jul 2007 Posts: 34

In article ,
"kaci" wrote:

> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,

Toss them hot in a homemade garlic vinaigrette.

While they're steaming, heat up a saute pan. Pour in a little olive oil
and smash a clove of olive, then mince it. Drain the beans, toss them
in the hot olive oil with the garlic. Toss quickly and serve.

Do the same as above, but saute some sliced mushrooms in the olive oil
(with or without the garlic), then toss in the steamed beans and finish
together.

Brown some slivered almonds in butter, then toss in fresh steamed green
beans and finish together.

French cut them (you can get little gizmos to do this; you just push the
bean through), steam them, then use them as you would have used noodles
before low carbing. (I'm guessing you are low carbing.)

Blanch and chill them, then toss them on a salad, perhaps a Salade
Nicoise with tuna and other good things.

I'll see if I think up any others.

Priscilla
--
Minutus cantorum, minutus balorum,
minutus carborata descendum pantorum.
(thanks be to topfive.com)

K'neH'a'Iw · Joined: 26 Jul 2007 Posts: 10

kaci wrote:
> I'm looking for a way to prepare green beans that is healthy yet
> tasty. I've been steaming them and adding a little onion salt but that
> is getting old. Any suggestions? Thanks,
> kaci
> Type 2
> diagnosed 4/29/03
>

Coat fresh (or frozen) whole green beans lightly with olive oil. Mix in
fresh finely chopped garlic, salt, pepper, and sprinkle with fresh lime
juice (optional). Microwave for a few minutes (until hot but crunchy)
and serve.

What other green vegetables are you eating on a regular basis? There are
lots of options out there. I'm always looking for new ones.

--
K'neH'a'Iw

Uncloaking, Shields Up.

kaci · Joined: 26 Jul 2007 Posts: 2

"K'neH'a'Iw" wrote in message@mindspring.com...
> What other green vegetables are you eating on a regular basis? There
are
> lots of options out there. I'm always looking for new ones.
>

I like things that are simple to prepare, especially in the summer,
since I'm not much of a cook. Now I'm only using dark greens in my
salads (romaine, leaf lettuce, spinach), no iceberg. Here are my
favorite side dishes (and this is cooking for one, with a few leftover
servings)...

I'll take a small package of frozen spinach, add a beaten egg,
crumbled feta cheese and onion, maybe some diced carrots and
mushrooms, and bake it in a casserole oiled with canola or olive oil.
This is my version of spinach pie and makes eating spinach not only
tolerable, but delicious!

I combine diced eggplant, red or green pepper, onion, and fresh
mushrooms with 1 T of oil; top with 1T tomato sauce and grated
mozzarella and bake until tender and cheese is browned.

I stir-fry broccoli, peppers, and onions in olive oil.

I've never eaten green beans much until now, though, and had never
tried sauteeing them. Thanks to all of you, especially Jennifer, I now
have some great recipes to try out!
kaci