I made this new recipe for my family's Christmas Eve. We had cheesy cracker-crusted flounder and roasted root vegetables, so I figured a green vegetable would round out the meal. Nobody in my family is a fan of the traditional green bean casserole, but this epicurious recipe seemed like a clever twist on that same sort of idea. I looked at the readers' comments and made a few slight changes based on their suggestions.
- 2 lbs green beans, trimmed and halved
- 2 Tbsp extra-virgin olive oil
- 3/4 c whole roasted, salted cashews
- 1/2 c chopped shallots (about 4 medium)
- Preheat oven to 450 F with the rack in lower third.
- Toss green beans with oil and 1/2 tsp each of salt and pepper; spread evenly in a large rimmed pan.
- Roast, stirring occasionally, for about 15 minutes. Scatter cashews and shallots on top and cook for another 1o minutes or so, stirring occasionally. You want to roast the ingredients until the green beans are tender and the nuts are golden brown. (I think it took me about 30 minutes total.) Season with salt and pepper and serve.
The snack industry and livestock mega-corporations are in for some hurtin' if new laws result from studies like these. Read the article here.
It's that time of year when most of us have a single, lonely can of pumpkin puree sitting in the cabinet, just begging to be used for something other than pie. The Kitchn gives us 10 ways to use that can, ranging from appetizers to beverages. I'm intrigued by the marmalade, personally!
I admit: I'm one of those people who thought she hated brussels sprouts. When I was little, my mom used to make them for herself from time to time, and my dad always wrinkled up his nose and teased her about it. I used to laugh at her with him and then started assuming I didn't like them, even though I'd never even tried them. A few months ago -- and I don't even remember what possessed me to try this -- I decided to buy some at market and roast them, and I was happily surprised with the results. I do think they must be nasty if they're just boiled and mushy, but roasted or sauteed, they're delicious. Today's recipe comes from Rachael Ray, although I changed the serving amounts and cook time a bit.
- 3 Tbsp unsalted butter
- 1 1/2 Tbsp toasted sesame oil
- 1 1/2 Tbsp vegetable oil
- 1 1/4 lb brussels sprouts, stem end trimmed, halved
- 1/4 tsp red pepper flakes
- salt and pepper
- 2 Tbsp sesame seeds
- Melt the butter and oils over medium heat in a large rimmed skillet. Add the brussels sprouts and pepper flakes; season with salt and pepper. Cook, stirring frequently, until golden-brown (about 20 minutes).
- Sprinkle the sesame seeds on top and cook for another 5-10 minutes, or until the brussels sprouts are dark brown and crispy. Season with more salt and pepper, if needed, and serve hot.
This post from David Lebovitz isn't new (2007) but it does give some handy reminders about making your cooking more flavorful. I especially agree with tip #1, although I still haven't figured out what all the fuss behind #5 is.
We had our first snowfall of the season in Lancaster today. It didn't lay much, but it was still pretty to watch as it fell. I went to market this morning to gather the usual weekly ration of produce, and as soon as the flakes started tumbling down, all I could think was, "Sooooup." Sadly, my husband suffers from a disorder that doesn't allow his brain to link the ideas of cold weather and warm soup. "I don't like to slurp my dinner," he'll grumble whenever I mention that it feels like a good soup day. It makes me sad for him, really.
- 1/4 cup unseasoned dry breadcrumbs
- 2 Tbsp grated parmesan
- 2 Tbsp olive oil
- 2 celery stalks, chopped
- 1 onion, sliced thinly
- 1 small bell pepper, chopped
- 2 medium carrots, chopped
- 1 medium zucchini, chopped
- 4 oz mushrooms, chopped
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 cloves garlic, minced
- 14.5 oz can diced tomatoes, undrained
- 15 oz can cannellini beans, drained and rinsed
- 1/2 cup vegetable broth
- splash Burgundy (or other red wine)
- 2 Tbsp dried Italian herbs
- Preheat oven to 400 F.
- Combine the breadcrumbs and parmesan in a small bowl or baggie; set aside.
- Heat oil in a stockpot over medium heat. Add celery, onion, and bell pepper; cook and stir for about 3 minutes.
- Add the carrots, zucchini, and mushrooms; cook and stir for an additional 6 minutes or until the onions are soft.
- Add the salt and pepper and garlic; cook and stir for one more minute.
- Remove from heat. Stir in the tomatoes, beans, broth, wine and herbs. Pour into a casserole dish and top with parmesan breadcrumbs. Bake, uncovered, for 30 minutes. Serve with crusty bread.
- 4 oz small mushrooms, whole, cleaned
- 1/2 stick butter
- 1/2 to whole envelope Good Seasons Italian Dressing mix (dry)
- In a skillet, melt the butter on low heat.
- Add mushrooms; stir to coat.
- Sprinkle with dressing mix.
- Stir occasionally for about 45 minutes.