1 lb Green beans,trimmed 1 Butternut squash 4 tb Butter,unsalted 1 Garlic clove,chopped 1/4 c Currant jelly 1/4 c Basil leaves,chopped 1/4 c Parsley leaves,chopped 3/4 ts Salt 1/4 ts Black pepper 1 tb Lemon juice 1/2 c Walnuts,toasted,chopped 1. Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks. Cook green beans in 2" boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and refrigerated. 2. Heat buuter in same pan over medium heat. Add galic; saute 2 minutes.Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted. 3. Add beans and squash; heat through. Remove from heat. Stir in lemon juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.
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GINATAANG SITAW AT KALABASA | STRING BEANS AND SQUASH IN COCONUT MILK | HOW TO COOK
TODAY, I will show you and cook a classic Filipino vegetable dish but with a twist by adding a spice that will surely give you a new food experience.
Ingredients: 1 onion 4 cloves garlic 1 tbsp. ginger 1 tsp. fish sauce 2 tbsp. dried shrimps (Hibe) 1 cup squash 1 cup string beans 1 cup coconut milk 1/2 cup water 1 pc. pork or chicken cube 1 tsp. ground pepper 1 tbsp. turmeric powder 1 pc. green chili (siling panigang)
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Add some “Spring” to your meal with this fresh and crispy salad. Great recipe for a barbeque side, grilled fish or even brunch!
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