LEMON-PEPPER GREEN BEANS
The perfect partner for a rich main course, these delicious green beans from our Test Kitchen bring a light and refreshing flavor, as well as a dash of color to the table. They're sure to be a hit!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , Meanwhile, in a small bowl, whisk the oil, vinegar and seasonings until blended. Transfer beans to a serving bowl; drizzle with seasoning mixture and toss to coat.
Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
LEMON PEPPER GREEN BEANS
These green beans are easy and delicious. They are a bit tangy, spicy, and crunchy with the almonds. My family's favorite!
Provided by Annette
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
- Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 2.6 g, Sodium 185.8 mg, Sugar 1.3 g
LEMON-PEPPER GREEN BEANS
A great foil for the richer dishes of the Thanksgiving table, these brightly flavored beans can be served warm or cold as a salad. With minty yogurt sauce on the side for dipping, they make a delicious, modern replacement for your traditional green bean casserole.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add beans and return to a boil, then cook until beans are crisp-tender and a consistent color throughout, 3 to 4 minutes. Drain; run under cold water to stop cooking. Pat completely dry. Beans can be made ahead to this point and refrigerated in an airtight container up to 2 days.
- Drizzle beans with oil; toss to coat. Stir together 2 teaspoons salt, lemon zest, and 1/2 teaspoon pepper. Sprinkle over beans. Serve, with yogurt sauce.
LEMON-PEPPER RICE
My quick rice dish gets a zippy twist from lemon-pepper seasoning. It complements chicken and many other types of Mexican dishes quite nicely.-Patty Burk, Nanaimo, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a saucepan, bring water and lemon-pepper to a boil. Stir in rice. Remove from the heat; cover and let rice stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
LEMONY GREEN BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Snap off the stem ends of the green beans, or cut them off in a big bunch with a knife.
- Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom so you can keep track of the color.) Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.
- Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes. Add some lemon juice and salt and pepper, then transfer to a platter in batches with tongs.
LEMON-PEPPER GREEN BEANS AND RICE
I usually eat vegetarian meals for lunch, and in an attempt to try something new I made this up last night. Even more delicious than I had expected! Measurements will be mostly estimated, as I just threw together the amount that looked right for me.
Provided by stealmystapler
Categories Rice
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Make the rice according to the directions on the package, and add the bouillon cube to the water the rice is cooking inches.
- Saute onion and garlic in olive oil until garlic is slightly browned.
- Add the red pepper and cook for a minute or two.
- Add the green beans and tomatoes.
- Add as much lemon pepper and Mrs. Dash as suits you, as well as the lemon juice. By only adding a little bit of lemon juice you enhance the lemony flavor without overpowering everything else.
- Put the vegetable mixture over the cooked rice, sprinkle a little cheese on top if you like, and enjoy!
Nutrition Facts : Calories 420.8, Fat 1.5, SaturatedFat 0.5, Cholesterol 0.6, Sodium 1029.1, Carbohydrate 91, Fiber 4.8, Sugar 7.1, Protein 9.8
GREEN BEANS WITH LEMON AND GARLIC
Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
QUICK-COOKED GREEN BEANS WITH LEMON
These simple green beans strike the perfect balance between salty and tart. Blanch beans up to a day ahead, then saute just before dinner for a fresh side dish that comes together in a flash.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 5
Steps:
- Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
- Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.
BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON
Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.
Provided by Ali Slagle
Categories dinner, lunch, casseroles, grains and rice, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
- In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
- Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
- Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.
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