Это предварительный просмотр рецепта "Green Bean with Mushroom Saute".

Рецепт Green Bean with Mushroom Saute
by Christine Lamb

Today, black pepper is such a common pantry item. It was

once so valuable that it was used as currency. We take it for granted, but the majority

of savory recipes include black pepper as an ingredient.

Pepper is ranked the third most popular ingredient to

recipes, with water and salt leading the race. To get basic ground black

pepper, must begin with whole peppercorns, today, not as commonly used.

Today, pepper, known as the King of Spices, still accounts

for one fourth of the world's spice trade. Tunisians lead in pepper consumption

with half a pound per person per year, Americans consume about one quarter

pound per year.

Black pepper is also an effective deterrent to insects. A

solution of one half teaspoon freshly ground pepper to one quart of warm water

sprayed on plants can be toxic to ants, potato bugs, silverfish, and even

roaches and moths. A sprinkling of ground pepper will also deter insect paths

in non-garden areas.

Weeknight

side dishes don’t have to be boring. Try this easy Green Bean with Mushroom

Saute recipe.

Green Bean

with Mushroom Saute

Copyrighted

2014, Christine’s Pantry. All rights reserved.

Ingredients:

Directions:

In a skillet

heat oil and melt butter over medium heat. Add crushed red pepper, mushrooms,

salt, pepper and onion powder. Stir, and cook about 5 minutes. Add green beans

to the skillet. Heat green beans through. Transfer green beans and mushrooms to

a serving dish. Enjoy!