Garlic And Bay Leaf Infused Red Patatoes And Green Beans Recipes

Steps:

• Boil your cut potatoes in water for about 10 minutes or until cooked through.
• Add Oilve Oil to large sautee pan (enough to coat).
• Add garlic and bay leaves to infuse the olive oil. Constantly swirl bay leaf to get the flavor through out the oil.
• Add the drained can of green beans and sautee (these will not brown, just want to coat the green beans in the garlic and bay leaf oil for taste) and warm them.
• After potatoes are cooked and drained add to oil/green bean mixture.
• Add cracked black pepper throughout dish.
• Toss and add to seperate serving bowl.
• Delicious!
• In my personal use, I add A LOT more garlic and bay leaf. Depending on how much you like the flavor, you should do the same. I have also added other herbs but the garlic and bay leaf are my favorite.
• If you're not counting calories, you can always drizzle more olive oil to make the dish tastier, either during the sautee or after!

Steps:

• Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes. Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact. Turn off the heat and allow to sit for 30 minutes. Remove and discard the onion, garlic cloves and bay leaf. Place a strainer over a bowl and drain the beans. Transfer the beans to a salad bowl.
• While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them. They should be tender but still have some snap to them. Cut into 2- or 3-inch pieces.
• Toss together the red beans and the herbs. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans). If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving. Add the green beans and toss again just before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
• Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

Steps:

• Place the turkey tails and onion into a 4 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot. Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.