Broccolicornandgreenbeansaute Recipes

Steps:

• In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
• When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside.
• Heat the oil in a saute pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through.

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
• In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
• In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
• Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
• Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
• Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
• Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.

Steps:

• In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

Steps:

• Slice fresh beans French style and cook, covered in a small amount of boiling salted water until crisp-tender.
• (Or cook frozen beans according to package directions).
• Drain.
• Cook almonds in butter over low heat, stirring occasionally, until golden.
• Remove from heat and add juice.
• Pour over beans.

Steps:

• Trim green beans and cut carrot into sticks that are similar in size to the green beans.
• Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
• Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
• Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
• Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
• Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
• Season with salt and pepper, if desired.

Steps:

• Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.
• Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.

Steps:

• Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for two minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
• In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
• Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.

Steps:

• Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
• Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.
• *Available at kalustyans.com.

Steps:

• In a pot, steam the green beans until tender-crisp. Set aside and keep warm.
• Heat the olive oil in a large saute on medium-low heat. Add the garlic and cook for about 2 minutes. DO NOT allow the garlic to burn!
• Stir in the bread crumbs and pepper. Cook for about 2 minutes more, pressing down on the bread crumb mixture with a spatula to allow it to become crispy. Again, be careful not to burn.
• Stir in the green beans and toss to coat. Season with salt and pepper and serve immediately.

Steps:

• Wash beans, trim ends and remove strings.
• Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water.
• Cover and steam 5 minutes.
• Drain and plunge into cold water, drain again.
• Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot.
• Add gingerroot and garlic and saute 30 secs.
• Add beans, saute 5 minutes.
• Combine 2 tablespoons water and remaining 5 ingredients.
• Stir well.
• Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.