CASHEW GREEN BEANS
Perk up green beans with an Asian flair - teriyaki baste and glaze, mustard and crunchy cashews.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
- Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg
GREEN SMOOTHIE WITH PINEAPPLE, ARUGULA, GREENS AND CASHEWS
Pineapple can stand alone as a fruit to combine with greens in a smoothie. No bananas are required. I did add a piece of ginger to this smoothie and loved the way it pumped up the flavor. I didn't use any dairy in this one, just orange juice. And I found that it required no additional sweetener, though you could add a teaspoon of agave nectar or honey if you wish. It's best to use the pungent, feathery wild arugula for this. I used a baby greens mix that included kale, chard and spinach.
Provided by Martha Rose Shulman
Categories shakes and smoothies
Time 2m
Yield 1 generous serving
Number Of Ingredients 8
Steps:
- Place all of the ingredients in a blender and blend for 1 minute, or until smooth.
GREAT GREENS WITH CASHEWS RECIPE #3
Jasper (BIG DAD) Adams
Provided by Eddie Jordan
Categories Other Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. In a blender or food processor bowl, combine1/2 cup. of the cashews, water, garlic, salt, and onion powder.
- 2. Cover and blend or process about 2 minutes or until mixture is smooth and creamy. Mixture will thicken as it purees. Stir in lemon juice.
- 3. Cover and chill at least 1 hour or up to three days.
- 4. In a salad bowl combine greens, tomatoes, peas, and green onion. Divide greens among 4 serving plates.
- 5. Sprinkle with remaining cashews. Drizzle dressing over each serving.
- 6. Sprinkle with fresh pepper.
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- In a large soup pot or pressure cooker over medium flame, heat the olive oil. Saute the leeks until soft, about 5 minutes. Stir in the garlic and serrano chiles, 5 cups of the vegetable broth, the potatoes and the spring greens salad mix. Add the turmeric and salt.
- Cover and cook until the potatoes are soft, about 18 minutes. Alternately–using a pressure cooker, lock the lid in place, and cook on high pressure 6 minutes. Lower the heat just enough to maintain high pressure and cook for 6 minutes. Quick-release the pressure.
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