GREEN BEANS WITH WARM RAISIN-CAPER DRESSING
This quick side is a sweet-and-sour take on warm green bean salad and highlights the bright flavor and crisp-tender texture of this popular vegetable. Serve it at the holiday table this year; it will be a refreshing contrast to mashed potatoes and roast turkey.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Bring a pot of generously salted water to a boil. Working in batches, cook 1 pound green beans until crisp-tender, about 5 minutes per batch. Add raisins during the last 30 seconds of cooking. Drain and transfer to a platter.
- In a bowl, whisk together vinegar, mustard, oil, and capers. Season to taste. Toss beans and raisins with dressing and pepitas; serve.
GREEN BEANS WITH GOLDEN RAISINS
This recipe combines golden raisins and Parmesan cheese from the West with sesame and tea from the East.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 71 g, Fat 4 g, Fiber 2 g, Protein 2 g
CRANBERRY & GOLDEN RAISIN GREEN BEANS
I whipped this up tonight and thought someone else may enjoy this easy side. Add some "zing" to your frozen green beans with some succulent dried fruits. Very good and simple side for everyday or around the holidays.
Provided by Natures Cuisine
Categories Beans
Time 12m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 60.4, Fat 3.2, SaturatedFat 0.4, Sodium 4.8, Carbohydrate 8.2, Fiber 1.9, Sugar 4.3, Protein 1.2
GREEN BEANS WITH OLIVES, RAISINS AND ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 13m
Yield 4 servings
Number Of Ingredients 7
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.
CRANBERRY-GOLDEN RAISIN CHUTNEY
This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water, and sugar. Bring to a boil, and then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.
- Remove from heat, and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)
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GREEN BEANS WITH CRANBERRIES - NATASHA'S KITCHEN
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- Fill a large soup pot 2/3 with water and bring to a rapid boil. Add 1 Tbsp salt, 1 Tbsp lemon juice (or vinegar), and 2 lbs trimmed green beans. Partially cover and boil 6-7 min or until crisp-tender, drain and rinse with cold water to stop the cooking process.
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