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Posts Tagged ‘Sweet Pepper’

From: http://allrecipes.com/recipe/green-beans-with-almonds-and-caramelized-shallots/detail.aspx

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients:
1/4 cup blanched, slivered almonds
3 tablespoons butter
5 small shallots, thinly sliced
1 red bell pepper, chopped
2 tablespoons white sugar
salt and pepper to taste
1 1/2 pounds fresh green beans, trimmed and snapped

Directions:
Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.

Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.

Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

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From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen

Prep Time:
Cook Time:
Total Time:
Servings:

Ingredients:
3 to 4 quarts White Corn, cooked
1 cucumber, diced
4 fresh Tomatoes, diced
2 cups Green Beans, trimmed, cut into 1 inch pieces, and blanched
1 Green Pepper, diced
1 Red, Yellow, or Orange Pepper, diced
1 medium Zucchini, diced
1 medium Yellow Squash, diced
1 medium Yellow Onion, diced
Dressing (Below)

Directions:
Mix the corn, cucumber, tomatoes, and prepared green beans in a large bowl. In a skillet over medium heat, lightly saute the peppers, zucchini, squash, and onion. Add the sauted vegetables to the corn mixture. Refrigerate.

Dressing:
1/2 cup Apple Cider Vinegar
1/2 cup Olive Oil
1/2 tablespoon Coriander
fresh chopped Cilantro

To prepare the dressing, mix the vinegar, olive oil, coriander, and cilantro to taste in a small bowl. Refrigerate. Combine the chilled corn salad and the chilled marinade just before serving.

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