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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Green Beans with Toasted Hazelnut-Lemon Butter

Green Beans with Toasted Hazelnut-Lemon Butter

Prepare the butter up to a week ahead and refrigerate, or up to three weeks in advance and freeze. Prepare extra butter to serve with bread or baked potatoes.

1 1/2 tablespoons butter, softened
3 tablespoons finely chopped hazelnuts, toasted
1 1/2 teaspoons grated lemon rind
2 1/4 teaspoons salt, divided
8 cups water
1 1/2 pounds green beans, trimmed

Combine butter, hazelnuts, rind, and 1/2 teaspoon salt in a small bowl; stir with a fork until well blended.
Bring 8 cups water and remaining 1 3/4 teaspoons salt to a boil in a large saucepan. Add green beans; cook 3 minutes. Drain. Return pan to medium heat. Add beans and butter mixture; cook 3 minutes or until the butter mixture melts. Toss gently to coat.
Yield: 6 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVING
CALORIES 54(52% from fat); FAT 3.1g (sat 0.8g,mono 1.9g,poly 0.3g); PROTEIN 1.7g; CHOLESTEROL 3mg; CALCIUM 51mg; SODIUM 400mg; FIBER 3.8g; IRON 0.6mg; CARBOHYDRATE 6.4g
Cynthia Nims
Cooking Light, NOVEMBER 2006

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