Harry is El Dorado Classic Golf Champion

first_imgYoungster, Ravindra Harry stormed off with the Demerara Distillers’ Limited-sponsored, El Dorado Golf Classic on Saturday at the Lusignan Golf Course after finishing with the best net score of the day. Playing on the lush greenery, Harry was classed in the ‘B’ Flight with 10-18 handicap where he bested second placed Faizal Haniff (68/15) and Paton George (68/18) by just one stroke after completing the course with a score of 67/16. In that Flight, Philbert London (70/18), Ayube Subhan (72/14) and George Bulkan (73/16) also performed exceptional.Meanwhile in the ‘A’ Flight 0-9 handicap, Jaipaul Suknanan (71/9) stunned 10-time Guyana Open Champion, Avinash Persaud who settled for second with 71/2 while Patrick Prashad (71/9) finished in third and veteran, Mike Mangal ending in fourth with 71/8 after a four-way tie.Also, in the ‘C’ Flight, Gavin Todd with 69/19 reigned supreme over Imtiaz Subhan (70/19) and Videsh Persaud (71/28) in second and third respectively. Brian Hackett secured fourth with 72/23 while Shanella London ended with 73/15. Former Deputy Mayor, Alfred Mentore copped the longest drive while Satrohan Tiwari won the nearest to the pin and Persaud walked away with the best gross.last_img read more

Green beans as the main dish for dinner? Stay with us

first_imgSometimes I just crave a big serving of. green beans. You too, right?Hear me out. Green beans make one of my favorite veggie-based meals. They are loaded with vitamins, particularly C, A and harder-to-get K, and have only 30 calories a serving. But here is the real reason why I love green beans: They are a particularly filling vegetable, thanks to high fiber and a few grams of protein.So that means that my kids can load up on green beans and add a couple of ounces of rotisserie chicken on the side for a quick dinner that doesn’t have them hungry again in an hour.We’ll eat green beans tossed in a little olive oil, salt and pepper and roasted for 15 minutes at 400 F, or even simply steamed with a little salt and pepper as a side dish.But if the beans are the star of the show for a meatless meal, I like a little more fanfare, and do a simple glazed vegetable dish: Cook veggies and aromatics (such as onion, garlic, spices, or ginger) in a little oil in a large saute pan, add a little liquid — soy sauce, broth, or fruit juice work well — and cover the pan to steam for a couple of minutes, and then uncover to allow the liquid to evaporate into a glaze that coats the veggies.The strategy works for all sorts of veggies, but start with my craveworthy Garlic Green Beans to get the hang of it. Serve this bean dish with some quinoa or brown rice and you really may not miss the meat. But if you want, add small cubes of chicken or tofu to the saute pan first to cook through, or just add some leftover cooked chicken at the end.Either way, I’ll be you’ll be craving green beans too. GARLIC GREEN BEANSServings: 4Start to finish: 15 minutes3 cups green beans, trimmed1 tablespoon olive oil (or half olive oil and half sesame oil)1/4 cup minced shallot2 tablespoons sesame seeds1/4 teaspoon red pepper flakes (more or less according to spice preference)2 tablespoons fresh minced ginger6 cloves garlic, minced (about 2 tablespoons)3 tablespoons reduced sodium soy sauce2 teaspoons honeyHeat a large saute pan, heat the oil over high heat. Meanwhile, place the minced shallot, sesame seed and red pepper flakes in a small bowl, and have the ginger and garlic prepped and ready (separately), too. Add the shallot, sesame seeds and red pepper flakes to the pan and cook until fragrant and sesame seeds are golden brown, about two minutes, stirring frequently with wooden spoon.Lower heat to medium high and add the minced garlic and cook another minute. Add the green beans and the ginger and saute for two minutes. Add the soy sauce, honey and 2 tablespoons of water and cover to allow to steam for 2 minutes (or longer if you want softer green beans). Uncover the pan, and cook until the liquid reduces down to a glaze, coating the beans. Serve.Nutrition information per serving: 106 calories; 45 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 444 mg sodium; 13 g carbohydrate; 3 g fiber; 6 g sugar; 3 g protein.Online: https://www.melissadarabian.net This June 5, 2017 photo shows garlic green beans in Coronado, Calif. this dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP)last_img read more