marsha-tbay
Well-known member
I made this today with sugar snap peas and it was fast, easy and delicious. My husband was happy I found a new recipe for the sugar snaps.
I did not use a steamer basket. I put the sugar snaps in just a tad of water, steamed with the lid on until they were crisp tender, then I added them to the honey/cashew mix and tossed.
Honey Cashew Green Beans
Cooking for One or Two Cookbook
Folks always comment how tasty this dish is with home-grown beans.
SERVINGS: 2-3
CATEGORY: Side Dish
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
1/2 pound fresh green beans, trimmed
2 tablespoons coarsely chopped cashews
4-1/2 teaspoons butter or margarine
1 tablespoon honey
Directions:
Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until crisp tender.
Meanwhile, in a small skillet, saute cashews in butter for about 2 minutes or until golden brown. Stir in honey; heat through. Transfer beans to a serving bowl; toss to coat. Serve immediately. Yield: 2-3 servings.
(shared by beth on fruit and veg)
I'm posting this recipe again, you can use it with sugar snaps, snow peas, perhaps even green beans. The flavor is gentle and somewhat fruity, with the orange and lemon juices and cayenne, so you don't taste the carrot taste. I'm sorry the author calls it Honeyed Carrots because the recipe is far from that!!!
HONEYED CARROTS
Serves 8
This bright mix of color and taste can serve as a vegetarian dish or appetite provoking first course.
4 large carrots cut into match sticks
1/2 c chicken broth or water
1/8 t. cayenne pepper
1/2# sugar snap peas or snow peas
2 tbsp honey or agave nectar
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
Salt and pepper to taste
1/4 c. chopped chives
In a large skillet bring carrots and broth to a boil, cover and cook 1 minutes. Remove cover and add cayenne and peas. Cook until almost all liquid has evaporated.
Stir in honey, orange juice, lemon and lime juice. Cook another 3 minutes. Taste for salt and pepper.
I did not use a steamer basket. I put the sugar snaps in just a tad of water, steamed with the lid on until they were crisp tender, then I added them to the honey/cashew mix and tossed.
Honey Cashew Green Beans
Cooking for One or Two Cookbook
Folks always comment how tasty this dish is with home-grown beans.
SERVINGS: 2-3
CATEGORY: Side Dish
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
1/2 pound fresh green beans, trimmed
2 tablespoons coarsely chopped cashews
4-1/2 teaspoons butter or margarine
1 tablespoon honey
Directions:
Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until crisp tender.
Meanwhile, in a small skillet, saute cashews in butter for about 2 minutes or until golden brown. Stir in honey; heat through. Transfer beans to a serving bowl; toss to coat. Serve immediately. Yield: 2-3 servings.
(shared by beth on fruit and veg)
I'm posting this recipe again, you can use it with sugar snaps, snow peas, perhaps even green beans. The flavor is gentle and somewhat fruity, with the orange and lemon juices and cayenne, so you don't taste the carrot taste. I'm sorry the author calls it Honeyed Carrots because the recipe is far from that!!!
HONEYED CARROTS
Serves 8
This bright mix of color and taste can serve as a vegetarian dish or appetite provoking first course.
4 large carrots cut into match sticks
1/2 c chicken broth or water
1/8 t. cayenne pepper
1/2# sugar snap peas or snow peas
2 tbsp honey or agave nectar
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
Salt and pepper to taste
1/4 c. chopped chives
In a large skillet bring carrots and broth to a boil, cover and cook 1 minutes. Remove cover and add cayenne and peas. Cook until almost all liquid has evaporated.
Stir in honey, orange juice, lemon and lime juice. Cook another 3 minutes. Taste for salt and pepper.