Mixed Green And Yellow Beans With Fresh Pomegranate Seeds Food

GREEN BEANS WITH POMEGRANATE SEEDS

Steps:

• Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once., Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.

POMEGRANATE-GLAZED GREEN BEANS

Steps:

• In a Dutch oven, place steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 8-10 minutes or until crisp-tender., In a large skillet, combine orange juice, pomegranate juice, butter, vinegar, syrup, orange zest and seasonings. Bring to a boil; cook until liquid is reduced by half. Stir in cranberries. Add beans and toss to coat.

GREENS AND BEANS

Steps:

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

NORTH INDIAN-STYLE MIXED CAULIFLOWER, CARROTS, AND GREEN BEANS

Steps:

• 1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onions and ginger, and cook about 1 minute. Add the ginger-garlic paste and cook another minute. 2. Mix in the coriander, cayenne pepper, and turmeric, then add the vegetables and salt and cook, stirring, until golden, about 5 minutes.3. Add the tomato wedges, stir 1 minute, then cover the pan, reduce the heat to medium, and cook until the vegetables are crisp-tender, about 5 minutes. Add the vinegar and cilantro, stir 1 minute, then transfer to a serving dish, mix in the garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MIXED GREEN AND YELLOW BEANS WITH FRESH POMEGRANATE SEEDS

Steps:

• 1. Roast the almonds. Trim only the stem ends of the beans and cut them into 1/2 inch diagonal slices.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, cumin, and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. 3. Add the potatoes, beans, carrots, ginger, coriander, turmeric, and salt, and cook, about 3 minutes over high heat. Add the tomato, reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are soft, 10 to 12 minutes.4. Mix in the dried pomegranate seeds. Transfer to a serving dish, garnish with sliced almonds, fresh pomegranate seeds, and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.