GREEN BEANS WITH CORIANDER AND GARLIC: FEIJAO VERDE COM COENTRO E ALHO
There's a reason for adding the lemon juice and vinegar to the green beans after they've marinated. If you mix these acids in too soon, the beans will turn an unappetizing shade of brown.
Provided by Food Network
Categories side-dish
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the beans in the boiling salted water in a large covered saucepan over moderate heat, 10 to 12 minutes until tender. Meanwhile, place the garlic and coriander in a large heat-proof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to drive off all excess moisture. Dump the hot beans on top of the garlic and coriander and let stand 10 minutes. Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours or, better yet, overnight.
- About 45 minutes before serving, bring the beans from the refrigerator and let stand, still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, taste, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef.
GREEN BEANS WITH OLIVES
This whole dish can be made ahead and packed up to go -- making it perfect for a picnic or potluck.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and return to pot.
- Meanwhile, in a food processor, pulse olives, parsley, anchovies, oil, and vinegar until olives are finely chopped. Add to beans and stir to combine. Season with pepper. Serve at room temperature.
Nutrition Facts : Calories 150 g, Fat 12 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g
SPAGHETTI AGLIO E OLIO
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g
GREEN BEANS WITH OLIVE OIL
Provided by Elena Faita-Venditelli
Categories Bean Vegetable Side Quick & Easy Green Bean Boil Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Cook beans in a 6-quart pot of boiling salted water , uncovered, until just tender, 4 to 6 minutes. Drain in a colander, then transfer to a large bowl and toss with oil, sea salt, and pepper to taste.
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ITALIAN GREEN BEANS - GARLIC AND OLIVE OIL - SIP AND FEAST
From sipandfeast.com
Ratings 5Calories 203 per servingCategory Side Dish
- Bring a 1/2 cup of water to boil in a shallow pan and add the green beans. Cover and cook for 2-3 minutes until bright green. Drain beans and wipe the pan clean.
- In the same pan on medium-low heat saute the garlic in a 1/4 cup of olive oil until lightly golden (about 1-2 minutes).
- Add the green beans to the pan and mix well. Cook for 2-3 minutes longer and add 1 tsp of kosher salt. Taste test and adjust salt, or add pepper if desired. Turn off heat and drizzle some extra virgin olive oil on top before serving. Enjoy!
SPAGHETTI WITH GARLIC AND OLIVE OIL - THE CLEVER MEAL
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5/5 (29)Total Time 10 minsCategory PastaCalories 693 per serving
- Bring a pot of salted water to the boil and add spaghetti. Cook until al dente: the spaghetti is soft but still has a little bite.
- While the spaghetti is cooking make the sauce: If you don't use dried chili flakes, remove the seeds from the chilies and finely chop. Peel and finely slice the garlic cloves.
- Heat the olive oil gently in a frying pan. Add the garlic and chili and cook gently for a few minutes, or until the garlic is pale gold, which will be enough time for the flavorings to infuse the oil (take care not to burn it!). Stir in chopped parsley.
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