Festive green beans without the cans
| • | Turkey 101 |
By Elaine Magee
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Q. Dear Recipe Doctor, I'm looking for a green bean recipe for the holidays that isn't too difficult to make but is nothing like the one everyone makes with the condensed soup.
A. Warning! There are no creamy soups or crunchy fried onions in this recipe — only fresh ingredients found in the produce section for this festive side dish. You can put it all together in about 10 minutes too. The green beans are briefly microwaved just to a light green color so they still have a little snap to them. While they are in the microwave, you saute strips of portabella mushroom with garlic and herbs in a small amount of canola or olive oil. We are keeping the oil to about a teaspoon per serving by adding chicken or vegetable broth for moisture toward the end of cooking. The bright green beans are tossed into the mushroom mixture and strips of roasted red pepper add a festive accent of color and flavor.
GREEN BEANS PORTABELLA
Add rinsed green beans to microwaveable covered container and cook on HIGH for 3 minutes.
Meanwhile, in a large, nonstick frying pan begin heating canola oil over HIGH heat. Add portabella mushroom strips and saute, stirring occasionally, for about 3 minutes. Add the garlic and broth and continue to saute the mushroom mixture for another couple of minutes.
Turn off the heat and add the parsley, thyme, black pepper, salt (if desired), roasted red pepper strips and green beans to the mushroom mixture, let the mixture rest for a couple of minutes (to blend flavors) and serve!
Makes 6 servings.
Elaine Magee is author of "The Recipe Doctor Cookbook" and "The Flax Cookbook." Reach her through her Web site, www.recipedoctor.com. Personal responses can't be provided. This column is distributed by the McClatchy-Tribune News Service.
