Monday, September 23, 2013

Green Beans with Rosemary-Orange Glaze

(originally made 1/2010)

Made Tim's favorite lunch today, Chicken Cordon Bleu from Cooking Light.   99% of the time I'll make green beans with honey as a side.   Today I pulled out this recipe that Red had posted back in October and thought I'd give it a try.     I loved it, but Tim wasn't a fan of the rosemary taste.     He's that way though, unless his veggies taste like candy or are covered with cheese, he won't give it a thumbs up.    I didn't care, more for me  :)   I halved the recipe and there is still plenty leftover to have with lunch tomorrow.    Thanks so much Red!

Green Beans with Rosemary-Orange Glaze
It only takes 30 minutes to give trusty green bean casserole a makeover with orange and rosemary. It’s a festive, flavorful side dish that’s low fat, too.
Prep Time: 10 min
Total Time: 30 min
Makes: 8 servings
1/2 cup water
1 clove garlic, finely chopped  (used prechopped refrigerated)
2 lb fresh green beans (I used 1 bag of the Green Giant Steamers- 12oz)
1/4 cup orange marmalade (I got the Smuckers and it had large chunks of rind)
1 tablespoon chopped fresh rosemary leaves  (used Penzey's dried)
1/2 teaspoon cornstarch
1/2 teaspoon salt (omitted)
2 tablespoons butter or margarine (used butter)
In 4-quart Dutch oven, heat water and garlic to boiling over medium-high heat. Add beans; cover and simmer over medium heat about 15 minutes or until tender. Drain if necessary.
In small bowl, stir together marmalade, rosemary, cornstarch and salt; stir into beans. Add butter. Heat to boiling over medium heat, stirring occasionally.
Substitution: If you don’t have fresh rosemary, crumble 1 teaspoon of dried rosemary.
Time-Saver: Instead of fresh green beans, use two 1-pound bags of Green Giant® frozen cut green beans. Cook as directed on the bag, then stir in the marmalade mixture.

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