Sunday dinner with family is such a great tradition. It’s nice to visit and all, but seriously – I won’t lie – it’s really nice to not have to cook and just let my mother-in-law take it away. Alright, I can’t really just sit back and relax – I do have four kids after all and I still have to be pretty vigilant to what’s happening in the kitchen, the ingredients being used, and to be sure nothing gets cross contaminated.
Miah’s Celiac crisis and the lifelong diet and lifestyle change that’s followed hasn’t just effected our little family. Both Alex and my parent’s have been amazing, though. They’ve made huge adjustments and bend over backwards to accommodate our gluten free lifestyle. This certainly makes things easier, but it’s also so easy to accidentally get gluten mixed up in things if I’m not in my own kitchen.
So here’s a high five to my mother-in-law Sherry, cause she made these simple sautéed, garlicky, and gluten free green beans with slivered almonds and they were so yummy! I didn’t know they were called almandine (which basically means garnished with almonds. Shows you how much I know). They’re a perfect side to Sunday dinner, a holiday meal, or any other night of the week.
*This recipe serves four, but it’s pretty easy to double for more hungry dinner guests.
1 lb. fresh green beans, rinsed and ends trimmed
1/2 tbsp. olive oil
1/2 tbsp. butter (organic, real butter)
1 clove garlic, minced
sea salt and pepper to taste
1/4 cup slivered almonds
Heat a skillet and lightly toast the slivered almonds. Now set the almonds aside and heat the olive oil and butter in the skillet. Add the garlic until it starts to sizzle then toss in the green beans, salt, and pepper. I like to saute the beans on med-high heat while stirring it around, kind of like stir fry. Once the beans are tender with some nice toasty tan lines turn off the heat and sprinkle the almonds on top.
Enjoy!
Melissa
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