Subject: Green Beans with Pignoli
From: Unicorn (unicorn@indenial.com)
Date: Wed May 10 2000 - 07:48:14 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a true food funny courtesy of reader Jeanne Smith of Washington
state:
While visiting friends in Hartford, CT on Thanksgiving we sat down to
eat our Thanksgiving dinner with the family which included a four year
old boy. As we were eating the boy's father noticed that the boy was
eating all of his potatoes and then all of his turkey and so on. The
father said to the boy, "Don't eat just one thing at a time, eat some
of each." The young boy looked at his plate confused and replied back
to his father, "But I don't have any each!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This is a great way to dress up green beans, but you might also use
this recipe for just about any fresh vegetable.
Green Beans with Pignoli
1 lb (450 g) green beans (haricots), trimmed
1 cup (250 ml) canned Italian plum tomatoes,
drained and coarsely chopped
Salt and freshly ground pepper to taste
4 Tbs (60 ml) pine nuts (pignoli), toasted
Steam or boil the green beans until just tender, 5 to 8 minutes.
Meanwhile heat the tomatoes in a small sauce pan over moderate heat
and season with salt and pepper. Drain the beans and place them in a
serving bowl. Top with the warmed tomatoes and sprinkle pine nuts
over all. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Thu Jun 01 2000 - 00:00:03 EDT