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Menu of the Week and Gluten-Free Menu Swap: Roasted Honey Green Bean Recipe

Posted By yum On February 8, 2009 @ 7:41 pm In Dairy Free, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Vegetables, Vegetarian, green beans | 2 Comments

[1]
The DH’s homemade mac n’ cheese with a variation on Aunt Joan’s salad
We’re on vacation, baby!! This Saturday morning we flew to Florida to enjoy some days in the sun on Captiva Island. We fly back Wednesday…

This week the gluten free Menu swap is hosted by M-Elle of Cooking and Uncooking [8] with a theme ingredient of chocolate. Oh, you temptress M-Elle! As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog [9]. You can find more great menus with Org Junkie [10].

Sunday: Italian
Mushroom Risotto with optional Romano cheese
Pesc. Dish for non veggies
Roasted Honey Green Beans

Monday: Mexican
Fried Corn Tacos
with Vegetarian Refried Beans, homemade guacamole, lettuce, tomato, jicama and cheddar cheese

Tuesday: Fusion Asian
Grilled Sesame Tofu
Grilled Veggies
Basmati Rice

Wednesday: Italian
Pasta and tomato marinara sauce

Friday: Japanese
Vegan Avocado Sushi
Sesame Spinach Salad


Dessert:
chocolate fondue and fresh fruit

Recipes from our Trip to Florida [11] Last Year!

Enjoy this week’s Salad of the week- good hot or cold! Use leftovers on another salad or recipe.

Honey Glazed Roasted Green Bean with Pecan Recipe
Side Dish [12]  Vegetables [13]  American [14]  
Ingredients
Glaze:
1/4 cup honey
2 tbsp olive oil
1 tbsp. brandy
2 tbsp rice or white wine vinegar
1 tbsp orange juice
generous amount of your favorite garlic seasoning blend

1 1/2 lbs green beans with ends removed, cleaned and dried
Salt to taste

1/4 cup or more pecans
1 tbsp honey

Directions
Combine glaze ingredients in a small bowl and whisk together. Do this on a hot surface if the honey won’t blend, so the honey melts into the rest of the ingredients.

Put your green beans on a baking sheet and drizzle with some of the glaze so they are covered but not swimming in the glaze. You will have a fair amount let. Roast the green beans for 20 minutes.

Meanwhile, put the pecans in a small baking dish and put 1 tbsp of honey in the bottom of the dish and add enough glaze to dissolve the honey. Put the pecans in the oven and watch them. They will probably be done in 10 minutes or so.

Combine green beans and pecans in a bowl and serve. You may have extra pecans- no worries. They’re delicious on a salad or even just for snacking.


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[8] M-Elle of Cooking and Uncooking: http://cookinguncooking-m-elle.blogspot.com/

[9] at her blog: http://www.gfgoodness.com/swaphqtrs/

[10] Org Junkie: http://orgjunkie.com/

[11] Recipes from our Trip to Florida: http://www.bookofyum.com/blog/planning-a-gluten-free-vacation-a-condo-and-kitchen-in-florida-1584.html

[12] Side Dish: http://www.bookofyum.com/recipes_v2/listrecipes.php#Side Dish

[13] Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables

[14] American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American

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