Maple Date Short Ribs And Green Beans With Cilantro Recipes

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GINGERED SHORT RIBS WITH GREEN RICE



Gingered Short Ribs with Green Rice image

I love the flavors of Korean cuisine, so I created short ribs for the slow cooker. The dish is beautiful, too! - Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 8h35m

Yield 6 servings.

Number Of Ingredients 19

1/2 cup reduced-sodium beef broth
1/3 cup sherry or additional reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 medium carrots, chopped
2 medium onions, chopped
3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups uncooked instant brown rice
3 green onions, thinly sliced
3 tablespoons minced fresh cilantro
2 tablespoons chopped pickled jalapenos
3/4 teaspoon grated lime zest
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • In a small bowl, whisk the first 7 ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top., Cook, covered, on low 8-10 hours or until meat is tender., Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest., Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.

Nutrition Facts : Calories 444 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 714mg sodium, Carbohydrate 56g carbohydrate (14g sugars, Fiber 5g fiber), Protein 24g protein.

MAPLE-GLAZED GREEN BEANS



Maple-Glazed Green Beans image

After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it, so the next day I picked more beans and made this delicious side dish again. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

3 cups cut fresh green beans
1 large onion, chopped
4 bacon strips, cut into 1-inch pieces
1/2 cup dried cranberries
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon bourbon, optional

Steps:

  • In a large saucepan, place steamer basket over 1 in. of water. Place beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until crisp-tender, 4-5 minutes., Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Stir cranberries, syrup, salt, pepper and, if desired, bourbon into onion mixture. Add beans; heat through, tossing to combine.

Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 302mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 4g fiber), Protein 4g protein.

MAPLE GLAZED GREEN BEANS



Maple Glazed green Beans image

Make and share this Maple Glazed green Beans recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups diagonally cut green beans, about 1 lb,cut into 2 inch pieces
1/3 cup water
2 tablespoons maple syrup
2 tablespoons low sodium soy sauce
1/2 teaspoon grated, peeled fresh ginger or 1/2 teaspoon grated, peeled ground ginger

Steps:

  • Place the beans in a large saucepan of boiling water, cook 5 minutes.
  • Drain well, return to pan.
  • Add 1/3 cup water and remaining ingredients, cook over medium low heat 10 minutes or until beans are tender.

SYRIAN GREEN BEANS WITH CILANTRO



Syrian Green Beans With Cilantro image

Make and share this Syrian Green Beans With Cilantro recipe from Food.com.

Provided by Bellinda

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) package frozen green beans
1/4 cup olive oil
salt, pepper
1 garlic clove, minced
1/4 cup cilantro, chopped

Steps:

  • Place beans in a pot and drizzle with the oil. Season with salt and pepper and put the lid on. Cook covered until beans are well done.
  • Add cilantro and garlic, stir, and continue cooking until cilantro starts wilting.

BRAISED GREEN BEANS WITH TOMATOES AND CILANTRO



Braised Green Beans with Tomatoes and Cilantro image

Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side that braises chopped fresh tomatoes alongside sturdy romano beans; the tomatoes bring a welcome burst of acidity and a touch of sweetness to the final dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 6

1/4 cup extra-virgin olive oil, plus more for serving
4 cloves garlic, smashed and peeled
2 large tomatoes, coarsely chopped (3 cups)
Kosher salt and freshly ground pepper
1 1/2 pounds Romano or green beans, trimmed and cut into 2-inch pieces (7 cups)
1/2 cup coarsely chopped fresh cilantro, plus more leaves for serving

Steps:

  • Heat a medium saucepan over medium-high. Add oil and garlic; cook until fragrant and sizzling, about 30 seconds. Add tomatoes, season with salt and pepper, and cook until they begin to break down, about 5 minutes.
  • Stir in beans and cilantro; bring to a simmer, then cover and cook, stirring occasionally, until beans are tender, 12 to 15 minutes. Season to taste and serve, drizzled with more oil and sprinkled with cilantro leaves.

GREEN BEANS WITH MAPLE-DIJON VINAIGRETTE



Green Beans with Maple-Dijon Vinaigrette image

The maple-Dijon vinaigrette makes these beans sweet, sharp, and delicious.

Provided by Dave

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 4

Number Of Ingredients 5

⅓ cup olive oil
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 pound fresh green beans, trimmed

Steps:

  • Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
  • Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
  • Toss green beans in dressing mixture or serve with dressing on the side.

Nutrition Facts : Calories 206.3 calories, Carbohydrate 11 g, Fat 18.1 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 2.5 g, Sodium 70 mg, Sugar 3.6 g

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE



Beef Short Ribs in Chipotle and Green Chili Sauce image

Categories     Beef     Pepper     Tomato     Braise     Sauté     Low/No Sugar     Lime     Beef Rib     Winter     Jalapeño     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
8 3-inch-long meaty beef short ribs
2 tablespoons olive oil
1 1/2 cups chopped onion
6 large garlic cloves, minced
1 14-ounce can low-salt chicken broth
1 cup drained canned diced tomatoes
1/4 cup fresh lime juice
1 1/2 tablespoons chopped canned chipotle chilies*
3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings
Chopped fresh cilantro
Lime wedges

Steps:

  • Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day.
  • Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
  • Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.)
  • Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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