Lunchbreak: Sauteed green beans with crunchy almonds
Sautéed Green Beans with Crunchy Almonds
1/2 cup slivered almonds
2 pounds fresh green beans, trimmed
3 Tablespoons unsalted butter
1 Tablespoon olive oil
2 Tablespoons chopped fresh parsley
Toast almonds in heavy skillet on medium heat 1 to 2 minutes, stirring frequently, until they are lightly browned. Remove from heat and cool completely before using. Meanwhile, place green beans in large saucepan with water to cover. Heat on medium-high heat to boiling; reduce heat to medium-low. Simmer, uncovered, 4 to 6 minutes or to desired doneness. Drain beans. Immerse in ice water 5 minutes to stop further cooking. Drain and pat dry. Place beans in re-sealable plastic bag. Refrigerate at least 1 hour or until thoroughly chilled. Heat butter and oil in large skillet on medium heat until butter is melted. Stir in green beans. Cook and stir 4 to 6 minutes or until beans are light golden brown. Stir in almonds and parsley. Heat through and serve.
Southern Pecan Pie with Toffee Crunch
1 refrigerated pie pastry (from 15 ounce package)
1 1/4 cups dark corn syrup
4 eggs, lightly beaten
1 1/2 cups pecans, halved
1/4 cup butter, melted and cooled slightly
2 teaspoons pure vanilla extract
1 cup toffee pieces, divided
1 Tablespoon flour
Preheat oven to 350F. Roll pastry into a 12-inch circle on lightly floured surface. Fit into 9-inch pie plate. Fold edge under and flute edge. Combine corn syrup, eggs, pecans, butter and vanilla in a medium bowl. Toss 2/3 cup of toffee pieces with flour and stir into pecan mixture. Pour entire mixture into pie pastry. Bake for 40 to 45 minutes, or until knife inserted in the center comes out clean. Remove pie from the oven and place on a cooling rack. Immediately sprinkle remaining 1/3 cup of toffee pieces over the top. Cool completely before serving.
Tips and Ideas:
Garnish each slice with unsweetened whipped cream and a sprinkle of additional toffee pieces.