Post by chief_cook2 on Apr 12, 2003 10:22:26 GMT -6
Yield: 3 servings
1 tb canola oil
1 ts brown mustard seeds
3/4 ts salt
3/4 ts crushed red pepper
1/2 ts turmeric
1/2 ts dry mustard
2 cloves garlic; minced
1 lb green beans; trimmed
baking potatos; peeled and
-cut into 1/4" strips,
--about 4 cups
1/4 c water
2 ts fresh lemon juice
1/2 ts grated lemon rind; optional
1. Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and
next 5 ingredients (mustard seeds through garlic), saute 1 minute (mustard
seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring
occasionally. Add water and lemon juice; cover, reduce heat to low, and
cook 10 minutes or until potato is tender. Garnish with lemon rind, if
desired.
Yield: 3 servings (serving size: about 2 cups).
Per Serving: Cal 246 (20% from fat); Fat 5.4 g (sat 0.4 g, mono 2.7 g, poly
1.5 g); Pro 6.4 g; Carb 46.7 g; Fiber 8.1 g; Chol 9 mg; Iron 2.4 mg; Sod
604 mg; Calc 72 mg.
1 tb canola oil
1 ts brown mustard seeds
3/4 ts salt
3/4 ts crushed red pepper
1/2 ts turmeric
1/2 ts dry mustard
2 cloves garlic; minced
1 lb green beans; trimmed
baking potatos; peeled and
-cut into 1/4" strips,
--about 4 cups
1/4 c water
2 ts fresh lemon juice
1/2 ts grated lemon rind; optional
1. Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and
next 5 ingredients (mustard seeds through garlic), saute 1 minute (mustard
seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring
occasionally. Add water and lemon juice; cover, reduce heat to low, and
cook 10 minutes or until potato is tender. Garnish with lemon rind, if
desired.
Yield: 3 servings (serving size: about 2 cups).
Per Serving: Cal 246 (20% from fat); Fat 5.4 g (sat 0.4 g, mono 2.7 g, poly
1.5 g); Pro 6.4 g; Carb 46.7 g; Fiber 8.1 g; Chol 9 mg; Iron 2.4 mg; Sod
604 mg; Calc 72 mg.