Green Bean and Portobello Mushroom Casserole

 

Green Bean and Portobello Mushroom Casserole

2 tablespoons kosher salt
1.5 pounds fresh green beans, rinsed and ends trimmed
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 large portobello mushrooms, chopped
1 teaspoon kosher salt
1/2 - 1 teaspoon freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup breadcrumbs
6 oz french fried onions
 

Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes.

This recipe comes from the Novice Chef.

Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

5-6 cups cauliflower florets cut into 1 1/2 inch pieces
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmesan
Chopped chives, for garnish

Preheat the oven to 500 degrees.  Place the cauliflower florets in a large sauté pan or a roasting pan.  Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. 

Place the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.  Remove from the oven and sprinkle with Parmesan.  Garnish with chives and serve immediately while still warm.

From the Food Network.

Jamaican Rice and Peas

I made this recipe to accompany the Jerk Chicken for a party I was attending.  I quadrupled the recipe, so please keep that in mind when looking at the pictures.  I almost didn't have a pot large enough for all of the rice -- it almost overflowed!  As you can see, I surrounded the edges of the platter with fried plantains for presentation!

Jamaican Rice and Peas

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. 

Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

Kale Chips

Before I made these, I heard that these tasted like potato chips and I laughed.  I figured it was time to try them.  While they weren't *exactly* like potato chips - I was pleasantly surprised.  Once I started eating them, they grew on me and I soon devoured the whole plate!

Kale Chips

1 bunch kale

1 tablespoon olive oil

1 teaspoon kosher salt

Preheat an oven to 350 degrees. Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.               

Weight Watchers Points+ = 1 point+

Stuffed Zucchini with Cheesy Breadcrumbs

 

Stuffed Zucchini with Cheesy Breadcrumbs

3 (1.3-ounce) slices day-old whole-wheat bread
3 medium zucchini
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1/3 cup canned artichoke hearts, drained and chopped
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
3 tablespoons dry white wine
5 tablespoons grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons pine nuts, toasted
2 tablespoons chopped fresh basil
2 teaspoons finely grated lemon rind

Preheat oven to 350°.

Place bread in a food processor; pulse until fine crumbs form. Set aside.

Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.

Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. 

Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.

Coriander Roasted Carrots

I had a delicious bunch of carrots from the farmer's market and wanted to cook them tonight.  The main dish I was making called for coriander, so I thought this would pair well.


Coriander Roasted Carrots


1 1/2 pounds carrots
2 tablespoons olive oil
Juice of 2 lime wedges
3/4 teaspoon cracked coriander seeds
Salt and pepper

Mix ingredients and seal into a tight foil package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.

Goat Cheese Beet Stackers

Goat Cheese Beet Stackers

2 cups cooked beets, sliced

2 oz semi-soft herbed goat cheese

2 cups arugula

2 tablespoons fat free balsamic vinaigrette

Clean and boil beets.  When you can easily insert a knife into the beet, they are done.  Run under cold water and remove skin with fingers.  

Slice the beets and let cool.  Pace arugula on a plate and prepare stackers according to the picture.  Divide goat cheese evenly among the stacks.  Pour dressing over the stacks and arugula.  Serve!

Makes 5 stacks.  (Weight Watchers PointsPlus = 2 per stack)

Marinara Spaghetti Squash

This has to be the best thing ever!  I make my mom's spaghetti sauce and pour a 1/2 cup over some roasted spaghetti squash - almost like the real thing!!!  Best part is - it's super easy!

Marinara Spaghetti Squash

1 large spaghetti squash

1 cup marinara sauce

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons olive oil

Cut the squash in half.  This is difficult so use a large sturdy kitchen knife.  Scoop out all of the pulp and seeds.  Cover the inside of both halves with salt, pepper, and olive oil - spread with fingers. 

Cover a cookie sheet or baking pan with foil.  Place squash rind side up on the pan.  Cook at 400 degrees for 35-45 minutes until tender.  Take a knife and insert it into the rind of the squash.  If it is easy to insert and pull out, the squash is done.

When done, take the squash out of the oven and using a fork, gently scrape around the shell, pulling the flesh apart.  It will begin to look just like spaghetti pasta strands. 

Pour 1/2 cup of sauce over the squash and serve!

Serves 2.  (Weight Watchers PointsPlus - not including marinara = 2)

Fresh Green Bean Casserole

Fresh Green Bean Casserole

For the topping:

4 medium onions, thinly sliced

1/2 cup all-purpose flour

4 tablespoons panko bread crumbs

2 teaspoon kosher salt

Nonstick cooking spray

For beans and sauce:

4 tablespoons plus 2 teaspoon kosher salt, divided

2 pound fresh green beans, rinsed, trimmed and halved

4 tablespoons unsalted butter

24 ounces mushrooms, trimmed and cut into 1/2-inch pieces

1 teaspoon freshly ground black pepper

4 cloves garlic, minced

1/2 teaspoon freshly ground nutmeg

4 tablespoons all-purpose flour

2 cup chicken broth

2 cup half-and-half

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately. 

Roasted Beet and Avocado Salad

At first, I was a little uncertain about this recipe from Food & Wine.  I've only had fresh beets a few times, but really liked them.  I had never prepared them myself, though.  I was excited about this challenge!  I'll be honest, MY salad looking NOTHING like the picture in the magazine, but that's okay because it was incredibly delicious.  Even my roommate and her friend were thoroughly impressed - two people who were not necessarily fans of beets.  EVERYTHING about this salad works - the texture of the vegetables to the sweet onion tang.  Do not be fooled by the pictures - this is shockingly delicious!

Roasted Beet and Avocado Salad

4 medium beets (about 1/2 pound each), scrubbed

2 tablespoons extra-virgin olive oil, plus more for rubbing

1/2 cup water

Salt and freshly ground white pepper

1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup grapeseed oil or other mild vegetable oil

2 Hass avocados, cut into 3/4-inch pieces 

Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.

Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.

Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.

Oven Roasted Corn on the Cob

I've always shucked my corn, pulled the out, brought a big pan of water to a boil, and cooked my corn. NEVER AGAIN! The day I tried roasting my corn in the oven is the day my life changed. Okay, so that's a slight exaggeration, BUT I truly believe that I will never go back to cooking my corn in water. The corn literally goes from the grocery store to the oven to your plate. This was so easy and I wasn't pouring all of the flavor down the drain!

Oven Roasted Corn on the Cob

Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30-40 minutes or until corn is soft. Peel down the husks and use as a handle when eating.