Fried Green Beans And Squash Food

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FRIED GREEN BEANS



Fried Green Beans image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Peanut oil, for frying
1 cup beer
1 cup all-purpose flour
2 teaspoons salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 pound green beans, ends trimmed

Steps:

  • Preheat oil to 375 degrees F.
  • Whisk the beer, flour, salt and pepper until smooth.
  • Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.

ASPARAGUS, SQUASH & RED PEPPER SAUTE



Asparagus, Squash & Red Pepper Saute image

The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 medium sweet red peppers, julienned
2 medium yellow summer squash, halved and cut into 1/4-inch slices
6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/4 cup white wine or vegetable broth
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

FRIED GREEN BEANS



Fried Green Beans image

Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!

Provided by Kris Swiggum

Categories     Side Dish     Vegetables     Green Beans

Time 15m

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice
2 cups diagonally sliced fresh green beans
1 teaspoon lemon zest
1 pinch garlic salt to taste
1 pinch ground black pepper to taste

Steps:

  • Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 4.8 g, Cholesterol 7.6 mg, Fat 9.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 1 g

STIR-FRIED GARLIC GREEN BEANS



Stir-Fried Garlic Green Beans image

The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."

Provided by Martha Rose Shulman

Categories     vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 pound green beans, trimmed
Salt to taste
1 tablespoon soy sauce, low-sodium if desired
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon red pepper flakes
1 tablespoon peanut oil or canola oil

Steps:

  • Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
  • Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams

FRIED GREEN BEANS AND SQUASH



Fried Green Beans and Squash image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 5

1-2 lb fresh green beans
1-2 med size yellow squash
1 med onion
3 strips bacon
Salt & pepper to taste

Steps:

  • Cut ends off beans and wash well. Wash and slice squash and onion.
  • Fry bacon until a little crispy, remove from pan.
  • Put all veggies in pan and fry in bacon grease until very tender. Add salt and pepper and crumble bacon in pan with veggies. Stir and serve. This is great without the beans also.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SQUASH AND GREEN BEAN SAUTE SIDE DISH



Squash and Green Bean Saute Side Dish image

Simple, tasty side dish which is quick and easy to prepare.

Provided by CathWithKids

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 25m

Yield 2

Number Of Ingredients 8

2 yellow squash, sliced
1 ½ cups green beans
1 ½ cups halved cherry tomatoes
2 tablespoons fresh lemon juice
1 tablespoon dried parsley
½ teaspoon ground coriander
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 19.6 g, Fat 0.9 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 167.7 mg, Sugar 5.9 g

GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES



Greek Stewed Green Beans and Yellow Squash With Tomatoes image

Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it's a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don't be put off by the faded color of the beans; they're comforting and delicious.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 pound fresh green beans, trimmed
3/4 pound yellow squash (3 medium squash), sliced
1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes
Salt and freshly ground pepper to taste
1/4 cup chopped fresh mint, parsley or dill
1 to 2 tablespoons fresh lemon juice (optional)

Steps:

  • Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
  • Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 920 milligrams, Sugar 5 grams

SAUTéED SHREDDED CABBAGE AND SQUASH



Sautéed Shredded Cabbage and Squash image

You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield The sautéed vegetables alone serve 4; the gratin serves 6.

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 pound winter squash, peeled and shredded
1/2 cup chopped onion
3/4 pound green cabbage, shredded
2 garlic cloves, minced
2 teaspoons finely chopped fresh sage
2 teaspoons chopped fresh thyme leaves
3 eggs
1/2 cup low-fat milk
Salt and freshly ground pepper
1 cup cooked barley, rice (preferably brown) or quinoa
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • If serving the vegetables with grains, begin cooking the grains of your choice first.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
  • If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
  • Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 833 milligrams, Sugar 8 grams, TransFat 0 grams

THAI CURRY RISOTTO WITH SQUASH AND GREEN BEANS



Thai Curry Risotto With Squash and Green Beans image

A wonderful weeknight dinner option, baked risotto requires minimal effort and can quickly feed a hungry family. Curry paste is the star here, effortlessly lending lots of flavor. Roasted squash brings a hearty sweetness, while the green beans deliver crunch and bite. You can be flexible with the vegetables: Roasted sweet potato, brussels sprouts, broccoli or cauliflower would work equally well, or stir a big handful of spinach or kale through at the final stages before serving. This recipe yields quite a bit, so refrigerate leftovers for up to two days and reheat with more stock. You could also repurpose risotto into rice balls reminiscent of arancini: Simply form into balls, coat in breadcrumbs and shallow fry until crispy.

Provided by Hetty McKinnon

Categories     dinner, weekday, curries, grains and rice, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 shallots, finely sliced
3 garlic cloves, finely chopped
1 (1-inch) piece ginger, peeled and finely chopped
2 cups arborio rice
1/2 cup Thai red or green curry paste (4 ounces)
4 1/2 cups vegetable stock
1/2 pound green beans, trimmed
1 (14-ounce) can coconut milk
4 makrut lime leaves, thinly sliced (optional)
1 lime, halved
1/3 cup cilantro, mint, basil or Thai basil leaves

Steps:

  • Position oven racks so that a sheet pan and Dutch oven can fit at the same time and heat oven to 400 degrees. Add the squash pieces to a rimmed sheet pan, add 2 tablespoons oil, and season with salt and pepper. Toss and roast until the squash is tender and starting to turn golden, 20 minutes.
  • As squash roasts, heat a large Dutch oven over medium. Add 2 tablespoons oil and the shallots, and cook until they've softened, 2 to 3 minutes. Add the garlic and ginger, and stir until fragrant, about 1 minute. Add the rice and stir until well coated in oil and lightly toasted, 2 minutes. Add the curry paste and stir until fragrant, 1 minute. Add vegetable stock, increase heat to high and bring to boil.
  • Reduce oven temperature to 350 degrees. Stir the rice so it does not stick to the bottom of the pan. Cover with a lid and bake until the rice is just slightly underdone, about 10 minutes.
  • As risotto cooks, check the squash. After 20 minutes, it should be just tender. Add the green beans to the same pan, drizzle the beans with the remaining 1 tablespoon oil, and season with salt and pepper, and season with salt and pepper. Roast until the beans are crisp-tender but still bright green, 8 to 10 minutes.
  • Once rice is al dente, move the pot to the stovetop and heat over medium-high. Add the coconut milk and makrut lime leaves, if using, and stir until the rice is creamy, about 3 minutes.
  • Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.

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