m (Robot: Changing Category:Pan-fry Kalamata olive Recipes) |
m (Bot: Fixing redirects) |
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===Ingredients=== |
===Ingredients=== |
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| − | * 1/4 cup [[pine |
+ | * 1/4 cup [[pine nut]]s |
| − | * 1 lbs [[green |
+ | * 1 lbs [[green bean]]s |
| − | * 1 tsp [[unsalted butter]] |
+ | * 1 tsp [[butter|unsalted butter]] |
* 1 tsp [[olive oil]] |
* 1 tsp [[olive oil]] |
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* 1/4 cup minced [[Onion]] |
* 1/4 cup minced [[Onion]] |
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* 1 tbsp minced [[garlic]] |
* 1 tbsp minced [[garlic]] |
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* 1/2 cup peeled, seeded and chopped |
* 1/2 cup peeled, seeded and chopped |
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| − | * -[[ |
+ | * -[[tomato]]es |
| − | * 1/4 cup calamata [[olives]], pitted and |
+ | * 1/4 cup calamata [[category:Olives|olives]], pitted and |
* -chopped |
* -chopped |
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===Directions=== |
===Directions=== |
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| − | In a small, nonstick frying pan, toat the [[pine |
+ | In a small, nonstick frying pan, toat the [[pine nut]]s until golden brown. Remove from heat and reserve. Remove the tips and tails from the [[green bean]]s and cut them into 1 ½ inch lengths, bring a big pot of salted [[water]] to a boil and poach the [[Beans]] until tender but still firm, about 7 minutes. Drain into a colander. In a saute pan, heat the [[butter]] and [[oil]] and add the [[Beans]], saute 1 minute, then add [[Onion]] and cook until translucent, not brown. Add the [[garlic]], [[tomato]]es and [[category:Olives|olives]]. Saute for 2-3 minutes. Add the [[pine nut]]s and serve immediately. Nutritional info per serving: 106 [[slaked lime|cal]]; 3g pro, 10g carb, 8g fat (59%), 1.8g fiber, 2mg chol, 146mg sod |
===Other links=== |
===Other links=== |
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Revision as of 22:33, 15 May 2010
Description
Ingredients
- 1/4 cup pine nuts
- 1 lbs green beans
- 1 tsp unsalted butter
- 1 tsp olive oil
- 1/4 cup minced Onion
- 1 tbsp minced garlic
- 1/2 cup peeled, seeded and chopped
- -tomatoes
- 1/4 cup calamata, pitted and
- -chopped
Directions
In a small, nonstick frying pan, toat the pine nuts until golden brown. Remove from heat and reserve. Remove the tips and tails from the green beans and cut them into 1 ½ inch lengths, bring a big pot of salted water to a boil and poach the Beans until tender but still firm, about 7 minutes. Drain into a colander. In a saute pan, heat the butter and oil and add the Beans, saute 1 minute, then add Onion and cook until translucent, not brown. Add the garlic, tomatoes and. Saute for 2-3 minutes. Add the pine nuts and serve immediately. Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat (59%), 1.8g fiber, 2mg chol, 146mg sod