Sunday, December 26, 2010

Mission Organization Day 2: X-Mas Cooking

I love cooking sides on holidays (I leave the bird up to my husband). This recipe for green beans in hazelnut butter is one of my faves but it's a lot more enjoyable to make when you're organized about it. I don't know where I'd be without these little glass mini bowls. You can purchase them at Cost Plus World Market. I LOVE them. It makes it easy to prep the ingredients, line them up in order of when they go into the recipe and completely feeds my neurotic brain that needs everything to look and feel a certain way.


Makes 4 servings

Active time: 15 min Start to finish: 30 min


  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons finely chopped shallot (1 small)
  • 1/2 teaspoon finely grated fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/3 cup hazelnuts (1 1/2 oz), toasted , any loose skins rubbed off, and nuts finely chopped
  • 1 1/2 lb green beans, trimmed
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Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined. Add hazelnuts and stir until combined well.

Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain beans in a colander, then return hot beans to pot and toss with hazelnut butter.

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1 comment:

  1. Oh, did you say nuerotic...or too much Martha Stewart? They were delicious!