Lemon Almond String Beans Food

FRENCH GREEN BEANS ( HARICOTS VERTS) WITH LEMON AND ALMONDS

Steps:

• Place whole French beans into a medium size saucepan with 2 to 3 cups of water, and sprinkle 1/8 of a teaspoon of salt over the
• Cover, and on medium heat, bring water to a boil. Lower heat to simmer for 2 minutes.
• Remove from heat and carefully drain all the water from the pot. (I do this with a pot holder to hold the lid slightly open and tilt the pot over my sink to drain the water).
• Return the pot with the beans to the stove, remain covered and allow the beans to steam for 2 minutes longer, or until they are tender to the bite. Be careful not to over cook them, or you will have mushy beans.
• Here's a tip: Take a bean and bite into one. If it has reached the tenderness to your liking, then transfer them to a bowl and allow the beans to cool completely.
• Drizzle the olive oil over them, then the lemon juice. Toss gently to combine. Transfer to a serving platter. Taste a bean, and sprinkle lightly with salt over them to taste. Place a few lemon slices on both ends of the platter, as garnish. Set the dish aside to serve at room temperature, or chill before serving. Just before serving the French beans, sprinkle on top with sliced almonds.

LEMON-ROASTED GREEN BEANS WITH MARCONA ALMONDS

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.
• Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.
• Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS

Steps:

• Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
• Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

ROASTED GREEN BEANS WITH PARMESAN, ALMONDS, AND LEMON

Steps:

• Place an oven rack on the center shelf and preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment.
• Toast the almonds until fragrant and golden, approximately 7-10 minutes, shaking the pan every 3-4 minutes to ensure even cooking. Remove the almonds from the oven, and increase the temperature to 450 degrees F.
• Place the green beans and garlic on the baking sheet. Drizzle with olive oil and toss to coat, then season with the salt and pepper. Spread the ingredients out evenly, and roast for approximately 25 minutes, using a spatula to stir the vegetables halfway through. The green beans are ready when they're caramelized and crunchy on the outside, but still slightly toothsome when you bite into them.
• Remove from the oven and top with lemon juice, almonds, parmesan, and basil, if using. Serve immediately.

LEMONY ALMOND-FETA GREEN BEANS

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 4-5 minutes or until beans turn bright green. Remove beans and immediately drop into ice water. Drain and pat dry., In a large skillet, heat butter over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add green beans and almonds; cook and stir 3-4 minutes or until beans are crisp-tender. Sprinkle with lemon zest, lemon juice, salt and pepper; toss to combine. Top with cheese.

GREEN BEANS WITH LEMON AND ALMONDS

Steps:

• Cook the green beans in a pot with salted water until JUST tender (about 5 minutes, you can steam the also) drain and transfer to a large bowl of ice water to cool; drain and pat dry with a paper towel (this can be done a day ahead).
• Melt butter in a skillet over medium heat.
• Add in chopped almonds, and toss with butter; saute the nuts until they are lightly browned and crisp (about 2-3 minutes).
• Add in beans, and toss to combine with the nuts until heated through (about 3-4 minutes).
• Mix in the lemon peel; cook 1 minute.
• Mix in the chopped parsley.
• Season with salt and pepper, and transfer to a bowl.
• Delicious!

LEMON BUTTER GREEN BEANS WITH ALMONDS

Steps:

• Melt the butter and set aside. Zest the lemon and set aside.
• In a steamer pot or a pot with a steamer insert add the green beans and enough water to cover the bottom. Place the lid on the pot and place over high heat and bring water to a boil. Turn down to medium low and steam until the green beans are bright green and tender.
• Remove from the heat and place green beans in serving dish. Drizzle with melted butter and sprinkle with lemon zest and almonds. Serve immediately.

GREEN BEAN SALAD FRIED ALMONDS

Steps:

• Melt butter in a frying pan over medium heat, add almonds, and stir until golden (5-7 minutes). Strain through a sieve (discard butter) and drain on paper towels. Season to taste with salt.
• Meanwhile, blanch beans in a large saucepan of salted water until bright green (1-2 minutes). Refresh and drain well.
• Combine olive oil, vinegar, preserved lemon and lemon juice in a screw-top jar, seal, and shake well to combine.
• Toss beans with tarragon, almonds and dressing, season to taste, and serve.

GREEN BEANS WITH LEMON AND TOASTED ALMONDS

Steps:

• In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

LEMON ALMOND STRING BEANS

Steps:

• Heat a small skillet over medium-high heat. Add the almonds, shake and swirl until golden brown, about 2 to 3 minutes. Set aside to cool.
• Bring a saucepan of water to a boil and salt it generously. Add the green beans and cook until crisp-tender, 5 to 6 minutes. Drain and toss with the butter, zest, and season with salt and pepper. Transfer to a serving bowl. Scatter the almonds over top and serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

ALMOND GREEN BEANS (GREEN BEAN ALMONDINE)

Steps:

• Heat a large skillet on medium-low heat and add the sliced almonds. Toast the almonds for 2-3 minutes or until just beginning to brown. Do not walk away! Once the almonds are toasted, pour them into a small bowl and set aside. Set the skillet aside, as you will use it again shortly.
• Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes.
• After 5 minutes, drain the beans and blanch them in a bowl of cool (not iced) water. Drain them again and set them aside in a bowl.
• Return the skillet to the stovetop and melt the butter over medium-high heat.
• Add the beans to the skillet and cook for 3-4 minutes. Add the lemon juice and sliced almonds (reserving some for using as garnish). Cook for an additional minute or until the beans are tender. Do not overcook.
• Remove the skillet from the heat. Serve the beans warm and garnish with salt, pepper, and additional sliced almonds.

LEMON GINGER GREEN BEANS WITH ALMONDS

Steps:

• Heat oil in a large skillet over medium or medium-low heat. Add ginger and cook, stirring, 1 minute.
• Add green beans and cook until starting to just brown in places, stirring occasionally, about 2 minutes.
• Add lemon juice and zest (or preserved lemon); cover and steam until string beans are crisp-tender, about 2 minutes. Stir in butter until melted and coating beans.
• Season to taste with salt and sprinkle with slivered almonds.

GREEN BEANS ALMONDINE

Steps:

• Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.
• Heat a cast-iron skillet over medium heat. Add the almonds to the dry skillet and toast until golden brown, 2 to 3 minutes. Remove the almonds from the pan and set aside.
• Add the oil to the pan (turn down the heat down if necessary), then add the shallot and the salt and sauté for 2 minutes. Add the green beans and sauté, 2 to 4 more minutes, until the green beans are warmed through and tender. Remove the pan from the heat, add the garlic and lemon juice and toss. Season to taste with salt and pepper and transfer to a serving dish. Top with the almonds and serve.

SHEET PAN ALMOND CHICKEN AND GREEN BEANS

Steps:

• Preheat oven to 400ºF.In a food processor place the almonds and rosemary and pulse until almonds resemble coarse crumbs.Season the chicken with salt and black pepper.Dip each chicken piece in eggs then dredge in the almond-rosemary mixture, lightly pressing to coat evenly.Place the chicken onto a lightly greased baking tray.Brush the chicken with 1 tablespoon of olive oil.Bake in preheated oven for 15 minutes.In a large bowl place the green beans, spring onions, garlic and remaining olive.Season with salt and toss to combine.Remove the baking tray from the oven.Arrange the green beans around the chicken in a single layer.Broil on medium high heat for 10 minutes.Drizzle the green beans with lemon juice and serve.

GREEN BEANS WITH LEMON-ALMOND PESTO

Steps:

• Preheat oven to 400°F.
• Spray a rimmed baking sheet with cooking spray. Place beans on sheet in a single layer and spray tops with additional cooking spray. Roast for 15 minutes or until tender.
• Combine almonds, garlic, lemon juice, olive oil, salt, and pepper in food processor and process until roughly chopped. Spoon over green beans before serving.