Green beans with toasted sliced almonds
3/4 lb ready to cook green beans
2 tablespoons sour cream
1 teaspoon lemon juice
1/4 cup sliced toasted almonds
Salt and freshly ground pepper
Pinch of cayenne pepper (optional)
Blanch beans by boiling them for 3 to 4 minutes in salted water. Beans should be tender, yet still have some bite.
For toasted almonds- Place almonds and a pinch of cayenne pepper in a heavy non-greased skillet. Stir often over medium heat until golden brown.
In a small bowl, whisk together the sour cream, lemon juice, salt and pepper. Pour over the green beans and toss to coat. Serve immediately with toasted almonds.
Sweet Potato- Pecan Casserole
Ellie Krieger - Food Network Magazine
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g