Green Beans With Golden Raisins Recipes

Steps:

• Preheat the oven to 350 degrees. Spread the sesame seeds on a baking sheet in a single layer. Bake for 5 to 6 minutes, or until the sesame seeds are crisp and fragrant.
• In a large steamer pot, bring 4 cups water to a boil. Add tea bags. Place green beans in the steam rack. Be sure the water doesn't rise onto the rack. Steam at medium-high heat, covered, until beans are bright green, about 4 minutes. Sprinkle raisins into the steam basket and steam for one more minute.
• In a large salad bowl, toss green beans and raisins with vinegar, sesame oil, and sesame seeds. Garnish with Parmesan cheese. Serve immediately.

Steps:

• •Preheat the oven to 350 degrees. Spread the sesame seeds on a baking sheet in a single layer. Bake for 5 to 6 minutes, or until the sesame seeds are crisp and fragrant. •In a large steamer pot, bring 4 cups water to a boil. Add tea bags. Place green beans in the steam rack. Be sure the water doesn't rise onto the rack. Steam at medium-high heat, covered, until beans are bright green, about 4 minutes. Sprinkle raisins into the steam basket and steam for one more minute. •In a large salad bowl, toss green beans and raisins with vinegar, sesame oil, and sesame seeds. Garnish with Parmesan cheese. Serve immediately. Read more at Wholeliving.com: Green Beans with Golden Raisins

Steps:

• Heat a small, dry skillet over medium heat and add pine nuts. Cook, shaking pan constantly, until nuts are fragrant and lightly browned - about five minutes. Set aside. Wash Swiss chard in several changes of cold water and drain. Trim and discard ends of chard leaves and slice chard into one-inch ribbons.
• Pour a cup of water into a large, heavy-bottomed skillet, add chard leaves and cover. Turn heat to high and bring to a boil. Lift lid and use tongs to turn and wilt chard. Replace lid and continue to boil for four minutes, turning chard again with tongs after two minutes.
• Drain chard in a colander placed in sink, rinsing with cold tap water to stop it from cooking further. Use a rubber spatula to press out as much moisture as possible and reserve. In a heavy skillet, heat olive oil on medium-low. Add garlic and raisins and cook, stirring occasionally, until garlic is soft but not brown. Add chard, season with salt and pepper and cook, stirring until heated through. Serve immediately.

Steps:

• In small bowl, combine cranberries and raisens. Add 2 T water. Microwave until plump, but not mushy. Drain water.
• In serving bowl, microwave green beans until hot (but not shriveled).
• Put berry/raisen mixture on top of beans.
• Top with walnuts.
• Drizzle with oil and vinegar.
• Crumble cheese on top and serve.

Steps:

• Chop beans into 2-inch pieces. Place beans in a skillet and add boiling water to cover. Cook beans in boiling water 3 to 4 minutes, add raisins to pan and cook 2 minutes more to plump up the raisins. Drain beans and raisins. Place skillet back on the stove over medium high heat. Add extra-virgin olive oil to skillet then drained beans and raisins. Add olives to the pan and warm them through. Toss beans, raisins and olives with almonds and turn off heat. Season the beans with salt and pepper, to taste. Transfer beans to a serving dish.

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place green beans in basket, and reduce to a simmer. Cover, and steam until crisp-tender, about 3 minutes. Add raisins, and cover; steam until raisins have plumped, 1 minute more.
• Transfer green beans and raisins to a medium bowl; add oil and lime juice. Season with salt and pepper, and toss to combine.

Steps:

• Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to bowl; cool 3 to 5 minutes.
• Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
• In wok or deep 12-inch skillet, heat oil over medium-high heat. Add raisins; stir-fry about 1 minute or until raisins plump up. Add onion and garlic; stir-fry 2 to 3 minutes or until onion is golden brown. Stir in spinach; toss 2 to 3 minutes or until wilted. Stir in 1 teaspoon garam masaala and salt. Cook 1 minute.

Steps:

• Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
• Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes.
• Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

Steps:

• Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
• Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
• Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
• Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.