Buttered Green Beans with Leeks and Sliced Almonds

A leek is similar to a very mildly flavored combination of onions and garlic. An interesting fact- like all of their cousins(onions, leeks, shallots, garlic) let them sit for 5 minutes after cutting before cooking enhances the healthy qualities!

Buttered Green Beans with Leeks and Sliced Almonds

1 pound fresh green beans, trimmed (Haricot Verts are my favorite a long thin green bean)
1/2 teaspoon salt, divided
2 leeks, thinly sliced and cleaned
2 tablespoons butter
1/2 cup sliced or slivered almonds

Lemon zest and juice
black pepper, to taste

Directions:

1. Steam green beans in a small amount of water with 1/4 teaspoon salt, until beans tender; drain.
2. Toast sliced almonds in a skillet no oils needed. Stir over medium heat till brown. remove from burner and pan immediately as any additional heat will cause them to burn once they reach the browning point.
3. Heat the butter in the same large skillet you did the almonds in, and saute the leeks until they're lightly browned. Season with the remaining 1/4 teaspoon salt.
4. Add almonds(setting aside a few for the top) to the fully cooked leeks. Toss the mixture with the steamed green beans and season with salt and black pepper. Sprinkle remaining almonds on top.

Crispy Leeks
Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.

No leeks? Use this simple recipe with just the green beans! Its delicious either way!

Orange Yams with Pralined Pecans

These are the BEST yams you will ever eat! The orange makes all of the difference in amazing joyful flavor!

Seriously.. mom. This is still one of my favorite dishes you have ever made.  And honestly, aside from butter none of the components are my favorite at all.  But you did it.  You made one the all time favorite, holiday, side-dishes ever.

Candied Orange Yams with Praline Pecans

4 pounds yams; 4-6 yams depending on size baked, pulp scooped out; easy instructions below
1/4 cup fresh squeezed (juice of 1/2 orange) (use from concentrate if you needed) add more if dry
2 tsp-1 tbs Orange zest
5 tablespoons Grand Marnier liquor (optional)
Dash of Salt
Dash of Pepper
2 tablespoons Butter

Easy Baked Peeled Yams

Preheat oven to 400 degrees. Place  unpeeled yams or sweet potato on an ungreased cookie sheet. Cut each in half place. Bake uncovered for 45 minutes, or until tender when poked with a fork. Let cool enough to handle and scoop out pulp. This recipe can be the final product left in the skins and enjoyed similar to a baked potato with butter, brown sugar, cinnamon, maybe some chili powder.... But for the holidays we really like to go big!

Pralined Yams Assembly

Preheat oven to 350 degrees. Blend yams well with 2 tbs butter, orange juice, zest, salt, pepper and Grand Marnier(optional) smash with fork or pastry blender till mashed. Spoon into baking dish. 

Praline Topping
1 cup Brown sugar
4 tablespoons Butter
1 cup Pecans

Prepare pralined pecans by brown sugar and butter a small saute pan, and stir till melted over medium to medium low heat. Use care not to burn sugar, usually only 1-2 minutes. Pour praline over yams slightly pushing into brown sugar and arrange pecans over the top. Bake for 30 minutes, till bubbly and slightly brown. 

Preparing ahead- Assemble all components, beside praline topping 24 hours in advance and store in refrigerator. Add pralines when ready and bake the same.

P.S. If you do not like Pecans just omit the pecans and do a candied topping!