Post by Loupy on Jan 3, 2011 18:27:31 GMT -7
Green Beans and Potatoes in Chunky Tomato Sauce
Sharon Sanders,
From: Cooking Light, MAY 2008
Yield: 8 servings (serving size: about 3/4 cup)
Advanced preparations: To peel tomatoes, score the skin by making a small X on the bottom side with a sharp knife. Place tomato in boiling water for 30 seconds. Remove tomato using a slotted spoon; immediately submerge in a bowl of ice water. Let stand for one minute. Skin should pull off easily with a sharp knife.
Wash, cut and par-boil the potatoes until just tender.
Ingredients
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 1/2 cups diced red potato, washed diced and par boiled
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans, trimmed
1/4 cup water
1/3 cup chopped fresh cilantro
3/4 pound plum tomatoes, peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Preparation
Heat olive oil in a large skillet over medium-high heat.
Add garlic to pan; sauté 30 seconds, stirring constantly.
Add potato, celery, salt, and beans; sauté 1 minute.
Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender.
Add cilantro and tomatoes.
Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally.
Stir in the ground black and red pepper.
Nutritional Information
Calories: 70
Fat: 2.7g
Protein: 1.9g
Carbohydrate: 11.1g
Fiber: 3.8g
Iron: 0.7mg
Sodium: 159mg
Calcium: 47mg
Sharon Sanders,
From: Cooking Light, MAY 2008
Yield: 8 servings (serving size: about 3/4 cup)
Advanced preparations: To peel tomatoes, score the skin by making a small X on the bottom side with a sharp knife. Place tomato in boiling water for 30 seconds. Remove tomato using a slotted spoon; immediately submerge in a bowl of ice water. Let stand for one minute. Skin should pull off easily with a sharp knife.
Wash, cut and par-boil the potatoes until just tender.
Ingredients
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 1/2 cups diced red potato, washed diced and par boiled
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans, trimmed
1/4 cup water
1/3 cup chopped fresh cilantro
3/4 pound plum tomatoes, peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Preparation
Heat olive oil in a large skillet over medium-high heat.
Add garlic to pan; sauté 30 seconds, stirring constantly.
Add potato, celery, salt, and beans; sauté 1 minute.
Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender.
Add cilantro and tomatoes.
Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally.
Stir in the ground black and red pepper.
Nutritional Information
Calories: 70
Fat: 2.7g
Protein: 1.9g
Carbohydrate: 11.1g
Fiber: 3.8g
Iron: 0.7mg
Sodium: 159mg
Calcium: 47mg
