Guest guest Posted December 12, 1999 Report Share Posted December 12, 1999 Green Beans With Pimento And Almonds Roasted Root Vegetables * Exported from MasterCook * Green Beans With Pimento And Almonds Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 11/18/99 Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sliced fresh green beans 2 teaspoons olive oil 1 teaspoon minced fresh cilantro 1/2 teaspoon ground paprika 2 tablespoons chopped -- drained pimentos 2 tablespoons slivered almonds 1 dash cayenne pepper Serves 6. Steam beans in water until tender. Drain well. In large bowl, combine beans with olive oil, cilantro, paprika, pimentos, almonds and cayenne pepper. Toss well and serve hot. Nutrition information per serving: Calories 49, Carbohydrates 5 g, Protein 2 g, Fat 3 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 7 mg, Calcium 42 mg, Dietary fiber 2 g. Diabetic exchanges per serving: 1 vegetable exch., and 1/2 fat exch. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Root Vegetables Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 11/18/99 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large parsnips peeled and quartered 2 large carrots -- quartered 1 medium rutabaga -- quartered 1/4 cup apple juice 2 teaspoons brown sugar 1 teaspoon grated lemon rind Serves 4. Roasting root vegetables makes them sugar sweet; this recipe is super easy on the cook. Arrange parsnips, carrots, and rutabaga in large shallow baking dish. In small bowl, combine apple juice, brown sugar, and lemon rind. Drizzle over root vegetables. Cover with aluminum foil; bake 40 to 50 minutes at 350 degrees, or until tender. Nutrition information per serving: Calories 146, Carbohydrates 35 g, Protein 3 g, Fat 1 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 48 mg, Calcium 94 mg, Dietary fiber 7 g. Diabetic exchanges per serving: 1 vegetable exch., 2 bread/ starch exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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