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* shown Flavorful Green Beans
Flavorful Green Beans
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts: 1 serving (3/4 cup) equals 44 calories, trace fat (trace saturated fat), 1 mg cholesterol, 334 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein.
CREOLE GREEN BEANS
1/4 cup unsalted butter
1 (14 oz) pkg frozen green beans (I prefer fresh)
6 slices of bacon (I sometimes use Bacon Bits)
1/2 onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, chopped
1 tsp cayenne pepper
1 tsp Creole seasoning
1/4 tsp ground black pepper
salt to taste
Melt butter over medium heat in a large skillet. Stir in green beans, bacon, onion, green pepper and garlic; cook and stir until onions are translucent, about 2 minutes. Stir in cayenne pepper, Creole seasoning and black pepper. Cover; reduce heat to low. simmer until vegetables are tender, about 20 minutes. Season to taste with salt.
Creamy Spinach Casserole
Nutrition Facts: 2/3 cup equals 205 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 9 g protein.
Preheat oven to 350 degrees. Grease a 8×12 inch casserole dish. In a mixing bowl, combine cream corn, whole kernel corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.
Cut bacon into one inch segments. Place bacon and onions in skillet. Cook over medium heat until browned, stirring often. Remove to plate. Add beans to bacon grease and continue cooking over medium heat until they are to desired tenderness. Add vinegar and sugar. Stir. Add bacon and onions back and let simmer a few minutes, stirring often. Salt and pepper to taste.
Serve warm. Tell friends about Southern Plate so they can get the recipe, too! ~winks~
Buttery Crisp Sauteed Green Beans
Kosher Salt (to taste)3/4 - 1 lb (pound) fresh green beans, trimmed2-3 Tablespoons unsalted butter1/4 cup waterFreshly Ground Pepper orLemon Pepper, optionalUsing a large bowl prepare a ice water bath and set aside. Bring a large pot of water to a boil; add salt. Cook green beans until crisp tender, about 3-5 minutes. using a slotted spoon, transfer the beans to the ice water bath (this will stop the cooking process). Drain and set aside. In a large sauce pan bring 1/4 cup water and butter to a boil over medium high heat. Saute' the beans until they are just heated through. Season with coarse salt and fresh ground pepper. You can also season with lemon pepper its all up to you. My favorite is just butter, salt & pepper.
One of my favorite fall recipes is Carrots and Swede (rutabega)
4-5 Carrots, peeled
1 medium Swede (Rutabega), peeled
4 tbsp. Butter
Fresh Grated Nutmeg
Salt and Pepper
Peel carrots and swede. Chop both into equal sizes. Place in a pot and put in enough cold water to cover about an inch above the veggies. Bring to a boil, add a liberal amount of salt and let cook about 20 minutes or until fork tender. Drain in a collander and return to the pot. Add butter and mash to desired creaminess. Add salt, pepper, and nutmeg to taste. Excellent with roast.
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