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$1.20 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 36% 
Need a gluten free side dish? Green Beans with Cranberries, Almonds, and Goat Cheese in a Fig Balsamic Glaze could be a tremendous recipe to try. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 124 calories. This recipe serves 8. For $1.2 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. It is brought to you by Foodista. From preparation to the plate, this recipe takes about about 45 minutes. A mixture of almonds, fig balsamic glaze, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 1 foodies and cooks. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so amazing. Similar recipes include Roasted Acorn Squash with Cranberries, Goat Cheese and Balsamic Glaze, Green Beans with Cranberries, Bacon and Goat cheese, and Green beans with cranberries, bacon and goat cheese.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
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gluten-free
