Easter Bread with Eggs

As a child I remember getting Easter Bread from my mother's friend Teddi. I always waited for it patiently but maybe I have to get to it now even though Easter is long passed.

From http://www.npr.org/templates/story/story.php?storyId=125346578

Tsoureki Paschalino (Easter Bread)

The red eggs symbolize the blood of Christ. Traditionally, the dye is made from the skins of yellow onions (yes, the brown skins produce genuinely red eggs). Because the recipe calls for the skins of a dozen or so onions, I settled for Easter egg dye. If the eggs are dyed raw, they'll be edible when the bread is done. You can skip the dyed eggs entirely, but I love their festive appearance. The loaves are usually shaped, rather than made in loaf pans, and make a great bread for Easter breakfast.

Makes 2 loaves

6 to 7 cups all-purpose flour

1/4 cup sugar

1 package instant yeast

1 teaspoon salt

Zest of 2 large oranges

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 cup whole milk, warmed to room temperature

1 stick (1/2 cup) unsalted butter, melted

3 large eggs, beaten slightly

2 tablespoons fresh orange juice

1 teaspoon vanilla

1 medium egg, lightly beaten with 1 tablespoon water added

In a large mixing bowl, thoroughly combine 6 cups flour, sugar, yeast, salt, zest, nutmeg and cinnamon.

In another large bowl or the bowl of a stand mixer, combine milk, butter, eggs, orange juice and vanilla. Add flour mixture and combine well using a large spoon or the paddle attachment on the stand mixer.

If mixing by hand, scoop dough out onto a well-floured surface and knead for at least 15 minutes.

If using a stand mixer, swap to the dough hook. Knead for at least 10 minutes at medium speed, adding more flour as needed to keep the dough from becoming too sticky, although it will be somewhat tacky if kneaded in a mixer. Scoop dough onto a lightly floured surface.

Form dough into a ball by folding edges into the center, turning over and forcing into a ball shape using your palms and fingers to shape.

Clean and dry the largest bowl, then spray lightly with cooking spray. Place dough, seam-side down, in bowl and spray top lightly with oil. Cover bowl with plastic wrap and let rise until doubled in bulk — 1 1/2 to 2 hours.

Once the dough has risen, punch it down and scoop onto a lightly floured surface. Knead by hand for 3 to 5 minutes. Divide in half, cover and let rest for 15 minutes.

Shape half the dough into a rope 24 inches long, fold in half and braid. Repeat with remaining dough. If you wish, place red-dyed, uncooked egg in center of the fold before braiding. They'll end up perfectly hard-cooked but difficult to peel.

Place the loaves on a greased cookie sheet or baking pan, spritz lightly with oil, and cover with plastic. Let rise until doubled in bulk, 1 1/2 to 2 hours. Thirty to 45 minutes before dough has completely risen, heat oven to 350 degrees.

Make an egg wash using 1 beaten egg and 1 tablespoon of water. Brush loaf with the wash. Bake for 30 minutes until golden brown. You can tell the bread is done in the center by tapping the top of the loaf. If it sounds hollow, the loaf is finished. Cool on a rack.

21st-Century Mamie Eisenhower Cheesecake

21st-Century Mamie Eisenhower Cheesecake
From http://www.nytimes.com/2010/05/12/dining/12yossesrex2.html
Published: May 11, 2010

Adapted from “The Perfect Finish” by Bill Yosses and Melissa Clark (W. W. Norton, 2010)

Time: 2 1/2 hours, plus 3 hours or more for cooling

FOR THE CRUST:

4 ounces butter (1 stick), melted, plus extra for greasing the pan
6 ounces chocolate wafer cookies
3 tablespoons sugar
2 tablespoons flour

FOR THE FILLING:

12 ounces cream cheese, at room temperature
6 tablespoons granulated sugar
2 tablespoons honey
1/2 cup sour cream, at room temperature
1/4 cup heavy cream, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
Sour cream or crème fraîche for topping (optional).

1. To make crust: Heat oven to 300 degrees. Butter an 8-inch springform or plain cake pan, and line bottom with a circle of parchment paper.

2. Spread cookies on a baking pan and toast until very dry, about 10 minutes. Remove, and leave oven on. Pulse in food processor to make medium-fine crumbs. Mix one cup tightly packed crumbs in a bowl with sugar and flour, then mix in melted butter. Pour into prepared pan and press in evenly.

3. To make the filling: In a mixer fitted with the paddle attachment, mix cream cheese until smooth and fluffy, scraping down sides to eliminate lumps. Add sugar and honey, and mix until smooth. Scrape down sides and add sour cream and heavy cream, then mix for 2 minutes, scraping down sides a few times.

4. With mixer running, add vanilla and then eggs one at a time and mix until completely smooth. Pour over cookie base in prepared pan.

5. Place pan in a larger baking pan. Fill that with hot water halfway up the side of the cake pan. Bake 80 to 90 minutes, just until set. To test for doneness, shake cake pan gently. There should be no liquidity, but it should undulate in a mass, like Jell-O. Remove to a rack and let cool, then refrigerate in the pan at least 3 hours or overnight.

6. If using springform pan, remove the ring. If using a plain cake pan, warm bottom of pan over a very low flame one minute, moving it constantly to distribute heat. Invert cake onto a plate, then quickly re-invert onto a serving plate.

7. Frost top of cake with a thin layer of sour cream, if using. Use a thin-bladed knife to cut into pieces, wiping blade in between cuts.

Yield: 8 to 12 servings.

Tamales de Chocolate

Tamales de Chocolate

Posted by Tiffany at recipegoldmine.com 5:39:37pm 11/1/03

Source: recipe by Rick Bayless

Makes 24 tamales

1 (8 ounce) package dried cornhusks
About 9 ounces Mexican chocolate (1 1/2 cups pulverized)
10 ounces (1 1/3 cups) unsalted butter, rich-tasting pork lard or vegetable
shortening (or use a combination), slightly softened but not at all runny
1/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 pounds (about 4 cups) fresh coarse-ground corn masa for tamales
or 3 1/2 cups dried Masa Harina for tamales mixed with 2 1/4 cups hot water
About 1 cup milk or water
2/3 cup raisins or coarsely chopped semisweet chocolate (optional)
For serving, optional: Assorted fresh berries, custard sauce, mint sprigs

Preparing the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.

For forming the tamales, separate out 24 of the largest and most pliable husks — ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can't find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel.

Preparing the batter. Roughly chop the Mexican chocolate, then pulverize it in a food processor. You should have 1 1/2 cups. With an electric mixer on medium-high speed, beat the butter, lard and/or shortening with the Mexican chocolate, sugar, salt and baking powder until light and fluffy in texture, about 3 minutes. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low, then add the milk or water. Continue beating for another minute or so, until a 1/2-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light).

Beat in a little additional milk or water if needed to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon.

For the lightest textured tamales, refrigerate the batter for an hour or so, then re-beat, adding enough additional milk or water to bring the mixture to the soft consistency it had before.

Setting up the steamer. Steaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan. To steam them all at once, you need something like the kettle-size tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor. Make sure to leave tiny spaces between the husks so condensing steam can drain off.

Forming the tamales. Cut twenty-four 8 or 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread about 1/4 cup of the batter into a 4-inch square, leaving at least a 1 1/2-inch border on the side toward you and a 3/4-inch border along the other sides (with large husks, the borders will be much bigger). Sprinkle a few raisins or chocolate pieces (if using) down the center of the batter. Pick up the two long sides of the cornhusk and bring them together (this will cause the batter to surround the raisins). If the uncovered borders of the two long sides you're holding are narrow, tuck one side under the other; if wide, then roll both sides in the same direction around the tamal. (If the husk is small, you may feel more comfortable wrapping the tamal in a second husk.) Finally, fold up the empty 1 1/2-inch section of the husk (to form a tightly closed "bottom," leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamal.

As they're made, stand the tamales on their folded bottoms in the prepared steamer. Don't tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.

Steaming and serving the tamales. When all the tamales are in the steamer, cover them with a layer of leftover cornhusks; if your husk-wrapped tamales don't take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling down). Set the lid in place and steam over a constant medium heat for about 1 1/4 hours. Watch carefully that all the water doesn't boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary.

Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.

Serve tamales opened up on a plate with a sprinkling of fresh berries, a spoonful or two of custard sauce and garnished with mint sprigs.

Working Ahead: Both filling and batter can be made several days ahead, as can the finished tamales; refrigerate, well cover. Re-steam (or even microwave) tamales before serving. For even more flexibility, batter, filling or finished tamales can be frozen. Defrost finished tamales in the refrigerator overnight before re-steaming.

Chiltomate - CHARRED TOMATOES & CHILES

Chiltomate (Cooked Tomato and Chile Salsa)
From http://www.recipezaar.com/recipe/Chiltomate-Cooked-Tomato-and-Chile-Salsa-288519
Ingredients

* 2 habanero peppers or jalapeno chiles
* 1 large white onion, unpeeled and halved
* 6 medium firm ripe tomatoes, unpeeled and halved or 12 plum tomatoes, unpeeled and halved
* 3 garlic cloves, unpeeled
* 3 tablespoons vegetable oil
* 1 1/2 teaspoons oregano, minced (preferably Mexican oregano) or 1/2 teaspoon dried oregano
* 1 tablespoon cilantro, minced
* salt

Directions

1. Preheat a griddle or a large heavy skillet over medium-high heat. Roast the vegetables and the garlic on the griddle for 6 to 8 minutes, turning them with tongs to brow n all sides.
2. Peel the chile and discard the skin and seeds. Peel and dice the onion, tomatoes and garlic.
3. Place the roasted ingredients and dried oregano in a mortar, blender or food processor, and grind or chop to the desired consistency.
4. Warm the oil in a large skillet over medium-high heat. Add the salsa and sauté for 2 to 3 minutes.
5. Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature.


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From http://www.los-dos.com/recipes/verarticulo.php?IdArticulo=244455

SAUCE OF CHARRED TOMATOES AND CHILES

TOMATOES ARE INDIGENOUS TO MESOAMERICA, and Chiltomate is probably one of the world’s earliest cooked tomato sauces. Rustic both in preparation and in final form, this elemental sauce reveals its ancient roots. Composed of only the simplest ingredients and cooking methods – tomatoes, chiles and onion (members of the allium family, available to the pre-conquest Maya ) that are roasted then crushed – it is quick and easy to make. Traditionally served with Poc Chuc and other grilled meats, Chiltomate can be prepared at the same time as another typical accompaniment –Cebollas Asadas – all cooked over the same fire that will be used for the meat.

Yield: 10-15 servings

• 2 lbs. (1 k) Roma tomatoes
• 1 chile habanero
• 6 large cloves garlic
• ½ purple onion
• 1 tsp. (5ml) salt, or to taste
• 2 Tbs. (30ml) juice of naranja agria (Also known as “sour orange” or “Seville orange”. Substitute: 2 parts fresh lime juice, 1 part each fresh orange juice and grapefruit juice)

STEP 1 IN A GRILLING BASKET or in a large cast iron skillet over highest heat, char the tomatoes, chile, garlic and onion. Remove and set aside to cool.

STEP 2 IN A STONE MOLCAJETE OR LARGE MIXING BOWL with a potato masher, mash the charred chile and garlic until thoroughly pulped. Remove caps of tomatoes and discard. Cut tomatoes in half; squeeze out seeds and discard. Coarsely chop the tomatoes and place in the molcajete or mixing bowl with garlic and chile. Mash coarsely until there are no longer any large pieces. Transfer to a serving bowl. Finely chop the charred onion half and add to tomato mixture. Add salt and juice; stir until blended. Check seasonings.

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Chiltomate
From http://www.recipegoldmine.com/worldmexico/chiltomate.html

5 large tomatoes
2 habanero chiles
1 onion, peeled, quartered and roasted
1 bunch fresh cilantro
Splash of vinegar
3 cloves garlic, peeled
Salt to taste

Heat your comal (or griddle) over high heat. Remove skins from onion and cut into quarters. Place your tomatoes, chiles, onions and garlic onto the comal and cook over high heat until the skin is brown or black and blistered. Remove the skins and the seeds from the tomatoes and chiles. Let all the cooked items cool for 15 minutes.

With a molcajete or blender, process the cooked ingredients and then add in the remaining ingredients.

Pollo Asada

From http://www.recipezaar.com/recipe/Pollo-Asada-235214
By: Jamilah's Kitchen
Jun 16, 2007

Mexican marinated chicken breasts

Ingredients

* 4 chicken breasts
* 1/2 teaspoon black pepper
* 1/4 cup lime juice or any citrus juice
* 2 teaspoons ground cumin
* 2 teaspoons white vinegar
* 1/4 cup olive oil
* 1/2 cup onion
* 1 teaspoon sea salt
* 2 garlic cloves
* 2 small dried red peppers

Directions

1. Smash garlic cloves.
2. Place all ingredients except chicken in blender.
3. Pour over chicken breasts.
4. Marinate 2 to 24 hours.
5. Grill chicken breasts.
6. Serve as desired.

Recipe makes 4 servings

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POLLO ASADO AL CARBON
From http://www.city-data.com/forum/recipes/587221-pollo-asado-al-carbon.html

Marinade:

1-1/2 T ground ancho chile powder (optional)
1 t dried oregano
1 t ground cumin
1/4 t ground cloves
1/4 t ground cinnamon
4 garlic cloves, peeled & minced or put through a garlic press (use more or less, to taste)
3 T apple cider vinegar
1/4 C orange juice
1/4 C lime juice
1 t salt

In a small bowl, mix all ingredients together. Set aside, and start the charcoal. Follow instructions given above for preparing the grill.

1 large roasting or frying chicken, about 3 pounds (1.36 kilos). Remove neck, feet and giblets (if present) from the cavity, rinse chicken well in cold water and pat dry.

This is the fun part. You can cut the chicken in half and roast the halves, but it looks fancier and stays juicier if you follow these steps.

1. Flip the chicken onto its breast.

2. Using kitchen shears or sharp knife, cut through the back as close to the backbone as possible (you want to keep as much skin intact as possible) The two halves will still be connected in the front of the chicken.

3. Flip chicken back over, breast up, and give it a mighty wallop on the breastbone to break it free so the two halves will lie flat.

4. Tuck wing tips securely behind the back. Tie drumsticks together close to the body, or at least make sure they are turned inward.

5. Smear the chicken all over, on both sides, with marinade and let rest until the grill is heated.

6. Place the chicken in the center of the grill, where the coals have been removed per instructions above, and roast without turning for about 45 minutes, or until juices run clear when thickest part of thigh is pierced with a fork. You will want to add more charcoal every 20- 30 minutes to keep the temperature in the grill at about 325 degrees, and baste the chicken with marinade every ten minutes. Just before the chicken is done, flip it over onto its breast for additional browning if desired.

7. Remove to a platter, cover loosely with foil, and let rest for 10 to 15 minutes. This allows the chicken to absorb the juices so they won't all run out when you cut the chicken up. Show the chicken off to your family/guests in all its glory before cutting it into pieces to serve.

Serve with fresh tortillas, the salsa(s) of your choice, beans and/or rice and roasted corn on the cob seasoned with chile and lime and slathered with butter (and/or mayonnaise, if you want to be authentic).

There is a picture, more details and some variations you might want to try in my blog here:
Rocky Point Tides: Pollo Asado al Carbon: Finger Lickin' Good in Mexico

With warm weather on the way, this is a good way for the official grillmeister of the family (usually the man?) to show off his skills and make the neighbors envious. Enjoy!!

Read more: http://www.city-data.com/forum/recipes/587221-pollo-asado-al-carbon.html#ixzz0nuu6mxWv

Tamale Filling

From http://mexicanfood.about.com/od/deliciousmaindishes/a/tamalefillings.htm
Authentic

* 3 cups shredded beef
* 8 large roasted chiles- skin, seeds and veins removed and coarsely chopped.
* 1 white onion- peeled and coarsely chopped.
* 6 cloves of garlic- peeled and crushed.
* 1 jalapeno- seeded and diced
* 3 potatoes- peeled, boiled and chopped into large chunks.
* 1 cup homemade chile sauce or store bought.

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Green Chile

* 1 cup green chiles, roasted, peeled, seeded and chopped
* 3 cups shredded Jack cheese
* 1/2 cup green chile sauce
* 1/2 cup whole corn kernels added to dough

México Del sur

* 2 cups shredded chicken, seasoned with hoja santa
* 1 cup fresh, whole corn kernels
* 1 cup finely diced tomatoes
* 1/2 cup red chile sauce

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Yucutan

* 2 cups cubed, cooked chicken marinated in citrus flavors
* 1/2 cup chopped cilantro
* 1/2 cup cotija cheese, crumbled
* 2 serrano chiles, finely diced
* 1/4 cup orange juice

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Black Bean and Cheese

* 2 cups seasoned black beans
* 1/4 cup liquid from beans (bean broth)
* 1/2 cup of cilantro
* 1 cup queso panela shredded
* 1/2 cup onion, peeled and coarsely chopped

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Mariscos

* 2 cups cooked shrimp or lobster
* 1 cup shredded Jack cheese
* 1/2 cup mariscos sauce- 1/4 cup heavy cream mixed with 1/4 cup mayonnaise, seasoned with 1 teaspoon garlic powder and 1 tablespoon lemon juice
* 1/2 cup cilantro leaves, coarsely chopped.

Masa for Tamales

I'm going to experiment with tamales since the lady who brought the best tamales I ever ate has disappeared from the farmers market. First you need the masa

3 1/2 C Masa Harina, tamales grind
2 1/4 C Fairly hot water (140-160+ degrees)

Mix together well.

Cover and let sit for at least 30 minutes. May be refrigerated for up to 2 days.

Makes 3 1/2 cups; enough for 24-30 tamales.

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1 1/4 C pork lard, butter, or shortening
1 t salt unless commercial broth is used then skip salt
3 1/2 C Masa (see above)
2-2 1/2 C Chicken, Pork or Vegetable Broth
1/4 C Chile Sauce (optional)

Using a mixer or by hand beat lard until fluffy (about 1 minute)

Add salt and then continue beating while adding the masa in one
inch pieces waiting a few seconds between each addition while mixing.

When half the masa is mixed in, alternate mixing in masa and broth
until all the masa is used as well as 2 cups of broth.

Add chile sauce or any other additions and whip until light and fluffy,
adding more broth if it seems dry.

Test by taking 1/2 t of masa mixture and trying to float in cold water.
If it doesn't it is usually insufficient mixing or too little fat. Try adding
just a bit more water or broth and mixing thoroughly.

Fill and wrap tamales. Makes 5 cups, enough for 24 to 30 tamales.

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For sweet tamales (think breakfast or dessert).

1 1/4 C butter or vegetable shortening or a combination of the two
1/4 to 1/2 C sugar, brown sugar, or honey
1 t salt
3 1/2 C cool water or other as directed

Using a mixer or by hand beat fat until fluffy (about 1 minute); add
the sugar and beat 1 minute more.

Add salt and then continue beating while adding the masa in one
inch pieces waiting a few seconds between each addition while mixing.

When half the masa is mixed in, alternate mixing in masa and water
until all the masa is used as well as 1 1/2 cups of water.

Test by taking 1/2 t of masa mixture and trying to float in cold water.
If it doesn't it is usually insufficient mixing or too little fat. Try adding
just a bit more water and mixing thoroughly.

Fill and wrap tamales. Makes enough for 30 to 40 tamales. Serves 6
as a main course.

Cream Cheese Brownie Cupcakes

From http://www.wikihow.com/Make-Cream-Cheese-Brownie-Cupcakes

These sound sinful . . . must try them when I have not got so much on hand (maybe with dark chocolate variety I know I have on hand).

Brownies are a treat that everyone in the family likes. When you get bored with traditional brownies, try adding what you’d least expect—cream cheese! To make it more fun, turn the brownies into cupcakes so there’s less of a mess and the kids will have fun taking them on the go! You can even use this dessert for parties since they're not the traditional treat and they look more elegant than regular brownies.


* Brownie mix that has chocolate syrup included with the mix such as Hershey
* 3 eggs
* 1/4 cup
* 1/3 cup vegetable oil
* 8 ounces cream cheese, softened
* 1/3 cup sugar
* 1/8 teaspoon salt
* 1 cup chocolate chips


The Brownies

1. Choose your favorite brownie mix, as it is the base for this recipe.
2. Pour the brownie mix into a bowl.
3. Stir the brownies using a wooden spoon instead of a mixer. This will make the brownies a lot more fluffy. This recipe is going to make the brownies more cake-like, which means we’ll use an extra egg.
4. Preheat your oven at 350 degrees F.
5. Crack 3 eggs into the brownie mix. Then add water and vegetable oil to the mix. Try using a brownie mix that comes with Hershey’s syrup in it, and add it to the mix with the wooden spoon. Stir the mixture about fifty times.
6. Place a cupcake paper into each cupcake holder of your pan and pour the mixture into each cup halfway. After filling each cup you can now make the cream cheese filling.

Cream Cheese Filling

1. Add softened cream cheese in a bowl, and add one unbeaten egg.
2. Add sugar with salt.
3. Mix the cream cheese mixture using a mixer set at low speed. Take a spatula and stir it around. Don’t worry if there are still chunks from the cream cheese after using the mixer, the oven will melt it and allow it to be blended into the brownie mix.
4. Add chocolate chips and stir them into the cream cheese mixture. Now you can take one of two spoonfuls of the cream cheese mixture and put it on the brownie mixture in each cup.
5. Place your brownie cupcakes into the preheated oven for 20-25 minutes. To test out how well the brownies baked, use a toothpick to poke each cup. If the toothpick comes back out clean, the brownies are ready to be taken out.

Tips

* Don't be afraid if the cupcakes are a little messy--they're not supposed to look perfect and will always come out cracked and a little gooey!
* For a better presentation of the treat, unwrap each brownie from the cupcake paper and present on a nice plate.

Broiled Scallops

This is what's for dinner tonight as a break from the Chinese food I have been eating. It will go over white rice with Green Beans Almondine on the side.

Prep Time: 5 Min
Cook Time: 8 Min
Ready In: 13 Min

Ingredients

* 1 1/2 pounds bay scallops
* 1 tablespoon garlic salt or powder
* 2 tablespoons butter, melted
* 2 tablespoons lemon juice

Directions

1. Turn broiler on.
2. Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
3. Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Nutritional Information open nutritional information

Amount Per Serving Calories: 273 | Total Fat: 9.4g | Cholesterol: 95mg

Sweet and Spicy Green Beans

Inspired by chinese cuisine I found these recipes for PF Chang clones
http://hubpages.com/hub/Just-Like-PF-Chang-Recipes
http://www.recipezaar.com/cookbook/P-F-Changs-Recipes-235444
http://www.razzledazzlerecipes.com/chinese-recipes/index.htm

But what I was really looking for I found here:
http://allrecipes.com/Recipe/Sweet-and-Spicy-Green-Beans/Detail.aspx

Sweet and Spicy Green Beans
Ingredients

* 3/4 pound fresh green beans, trimmed
* 2 tablespoons soy sauce
* 1 clove garlic, minced
* 1 teaspoon garlic chili sauce
* 1 teaspoon honey
* 2 teaspoons canola oil

Directions

1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

Nutritional Information open nutritional information

Amount Per Serving Calories: 59 | Total Fat: 2.4g | Cholesterol: 0mg