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almonds

Green Bean Mushroom Almondine

November 5, 2015 by rachelle 38 Comments

16PM

 

How’s everyone’s week going?  It’s been busy over here.  And the weather is the absolute pits!  I haven’t seen the sun since Saturday!  These are some of the reasons why we needed something fast and easy today.  I’m tired!

 

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Now, I am well aware that green beans are not exactly sexy.  In fact, green beans are probably as far opposite of sexy as you can get.  But when life gets in the way of spending hours in the kitchen on a weeknight after working all day and you don’t have much energy left for creating sexy food, green beans are like a beacon in the dark guiding you to safety.

That was some kind of run on sentence.  You are impressed, no?

 

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Now, just because green beans aren’t sexy doesn’t mean they can’t be classy.  This is a recipe I hijacked from my mom (hi mom!) and added some almonds to so I could give it a fancy pants name like Green Bean Mushroom Almondine.  You dig?

 

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Take it easy and have a fantastic weekend, y’all!

 

Print

Green Bean Mushroom Almondine

Ingredients

  • 1 pound green beans rinsed and ends trimmed
  • 8 ounces mushrooms
  • 3-4 garlic cloves minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 cup slivered almonds
  • salt and pepper

Instructions

  1. Melt butter and olive oil over medium heat
  2. Add mushrooms and cook until soft, stirring often
  3. When mushrooms are soft, add garlic, and cook another 2 minutes, stirring constantly so it doesn't burn
  4. Meanwhile, bring a pot of water to boil
  5. Prepare a separate bowl of ice and water
  6. Add beans to boiling water for 3 minutes
  7. Remove with a spider or slotted spoon and transfer to the ice bath to stop the cooking and keep the pretty bright green color
  8. Toast almonds - I use a frying pan because if I do it in the oven I'll forget and burn them - I toast them on medium heat for about 3 minutes, them remove the pan from the heat and let them toast a minute or two longer in the hot pan
  9. Arrange beans on a serving dish, top with garlic and mushrooms then add toasted almonds, season and garnish with salt and cracked pepper

Filed Under: Archives Tagged With: almonds, bean, garlic, green, green bean, mushroom, sides

Honey Roasted Grape Mascarpone French Toast Crostini

September 28, 2015 by rachelle 33 Comments

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Sometimes my ridiculousness even amazes me.

 

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I have no idea what in tarnation made me want to make some kind of roasted grape mascarpone French toast crostini business.

Honestly, I’m not even sure I got the capitalization right.  Is it French Toast or is the toast French? Beats me.

 

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So, anyhoo —

I’m keeping things short today because I have some lawyer stuff to do for a family situation.  Wish me luck!

 

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I hope you like it and I hope you make it!

I’m sure glad I did.

 

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I hope you do too!

 

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Print

Honey Roasted Grape Mascarpone French Toast Crostini

Ingredients

  • 2 pounds red and white seedless grapes
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 1/4 teaspoon salt plus a few pinches more for finishing
  • 12 slices baguette or french bread about 1/2 -3/4 inch thick
  • 3 eggs
  • 1/4 cup whole milk
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 8 ounces mascarpone
  • 1/4 - 1/2 cup sliced almonds

Instructions

  1. Preheat oven to 425
  2. Combine grapes, olive oil, honey, and 1/4 teaspoon salt
  3. Spread out in an even layer on a parchment covered baking sheet
  4. Roast 10 - 12 minutes, until some of the grapes begin to burst and the juices run out, careful not to burn the juices
  5. Reduce heat to 200
  6. Heat a griddle to 400 or a skillet on the stove to high
  7. Whisk together eggs, milk, and vanilla bean paste
  8. Soak the pieces of bread in the egg mixture and transfer to griddle or skillet, cook 3-4 minutes each side, working in batches and move them to a foil or parchment lined baking sheet into the 200 degree oven to keep warm
  9. Divide marscapone evenly among the cooked french toast slices, spoon a few grapes with juice on top, then almond slices and a pinch of salt
  10. Serve immediately

Filed Under: Archives Tagged With: almonds, breakfast, brunch, french toast, grapes, honey, mascarpone, toast

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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