Sautéed potatoes with lemon and rosemary

By: James Martin -
From Ready Steady Cook



If making the sautéed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving.

Ingredients

2 tbsp olive oil
knob of butter
200g/7oz new potatoes, halved lengthways
2 sprigs fresh rosemary
2 garlic cloves, peeled, crushed
1 lemon, juice only
sea salt and freshly ground black pepper

Preparation method

Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.

Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.

Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.

Turkey, Green Bean, and Almond Sauté

Ingredients

Canola oil, 2+1 teaspoons
Boneless, skinless turkey breast, cut into ½-inch by 2-inch strips, ½ pound
1 Celery stalk, cut into ¼-inch by 2-inch stripsGreen beans, trimmed and cut in half, 1 cup
Cornstarch, 1 teaspoon
Reduced-sodium soy sauce, 2 tablespoons
Garlic powder, ¼ teaspoon
Slivered almonds, 2 tablespoons

Preparation

Heat 2 teaspoons oil in a large wok or nonstick skillet over medium-high heat. Add turkey strips and cook 4-5 minutes, until cooked through. Transfer to a plate and set aside.

Add another teaspoon of oil to pan. Stir in celery and green beans, and cook 2-3 minutes, until tender-crisp.

Reduce heat to low and return turkey to pan. Combine cornstarch, soy sauce, and garlic powder, and add to pan. Bring to a simmer and cook 1-2 minutes, until sauce begins to thicken. Sprinkle with almonds and serve.

Fix this turkey, green bean, and almond sauté with white rice as a side.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving: 2

Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=8#ixzz1de72IJU2