What are your favorite vegetable side dishes for Thanksgiving?
- Thread starter meryl
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Here's one of mine: Roasted Asparagus With Crisp Shallots
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from meals.com
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from meals.com
This is a great salad: Citrus Green Bean Salad
CITRUS GREEN BEAN SALAD
2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).
Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
posted by Jean - Fine Cooking Forum
CITRUS GREEN BEAN SALAD
2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).
Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
posted by Jean - Fine Cooking Forum
debbie_in_ga
Well-known member
REC: Green Beans and Roasted Red Onions
GREEN BEANS AND ROASTED RED ONIONS
2 1/4 lb medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces
Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.
Makes 8 servings.
Gourmet
Menus
September 2004
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/recipe_views/views/230471
GREEN BEANS AND ROASTED RED ONIONS
2 1/4 lb medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces
Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.
Makes 8 servings.
Gourmet
Menus
September 2004
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/recipe_views/views/230471
Rec: Cranberry Walnut Salad
Cranberry Walnut Salad
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup)
1/2 cup lightly toasted chopped walnuts (or pecans)
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of romaine lettuce)
Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator. Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve. (Toss greens with a small amount of dressing, adding more as needed, being careful not to add too much.) Can also put dressing in a zip lock bag, open a corner and let the dressing pour out slowly as someone else mixes the greens. Any leftover dressing goes into the refrigerator and if none is left, the ziplock bag is simply tossed out.......nothing to wash.
Source: Karen/NoCal@Gails from Dacor Appliance chef’s demonstration
Pat’s notes: I also really like to add crumbled blue cheese or gorgonzola cheese and fresh avocado chopped.
Cranberry Walnut Salad to serve 32
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1/2 cup maple syrup
1/2 cup soy sauce
4 tsp. minced shallot
4 tsp. minced garlic
4 tsp. Dijon mustard
2 cups olive oil (original recipe called for 4 cups)
2 cups lightly toasted chopped walnuts (or pecans)
2 cups dried cranberries
salad greens to serve 32 (about 4 bags mesclun mix)
Cranberry Walnut Salad
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup)
1/2 cup lightly toasted chopped walnuts (or pecans)
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of romaine lettuce)
Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator. Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve. (Toss greens with a small amount of dressing, adding more as needed, being careful not to add too much.) Can also put dressing in a zip lock bag, open a corner and let the dressing pour out slowly as someone else mixes the greens. Any leftover dressing goes into the refrigerator and if none is left, the ziplock bag is simply tossed out.......nothing to wash.
Source: Karen/NoCal@Gails from Dacor Appliance chef’s demonstration
Pat’s notes: I also really like to add crumbled blue cheese or gorgonzola cheese and fresh avocado chopped.
Cranberry Walnut Salad to serve 32
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1/2 cup maple syrup
1/2 cup soy sauce
4 tsp. minced shallot
4 tsp. minced garlic
4 tsp. Dijon mustard
2 cups olive oil (original recipe called for 4 cups)
2 cups lightly toasted chopped walnuts (or pecans)
2 cups dried cranberries
salad greens to serve 32 (about 4 bags mesclun mix)
T&T Julia Child's Timbale of Fresh Corn
This is my number one favorite side for Thanksgiving. I make it almost every year.
TIMBALE OF FRESH CORN
Julia Child
serves about 8
12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.
Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
This is my number one favorite side for Thanksgiving. I make it almost every year.
TIMBALE OF FRESH CORN
Julia Child
serves about 8
12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.
Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
dawn_mo
Well-known member
The New Basics, REC: Green Beans With Roquefort and Walnuts
We love this green bean side dish.
* Exported from MasterCook *
Green Beans With Roquefort and Walnuts
Recipe By :New Basics
Serving Size : 4 Preparation Time :0:00
Categories : Silver Palate Vegetables
Amount Measure Ingredient -- Preparation Method
1 pound fresh green beans
4 strips thick-sliced bacon
4 ounces Roquefort cheese
1 1/2 cups walnut halves -- toasted
freshly ground black pepper -- to taste
Bring a saucepan of water to boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse under cold water and drain again. Set them aside. Cut the bacon slices into 1/4-inch wide strips. Place them in a skillet and cook over medium heat until well-cooked, 5-7 minutes. Remove the bacon with a slotted spoon (reserve the skillet), and set it aside to drain on paper towels. Add the green beans to the skillet and heat through over medium heat, for 2 minutes. Add the Roquefort, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.
- - - - - - - - - - - - - - - - - - -
We love this green bean side dish.
* Exported from MasterCook *
Green Beans With Roquefort and Walnuts
Recipe By :New Basics
Serving Size : 4 Preparation Time :0:00
Categories : Silver Palate Vegetables
Amount Measure Ingredient -- Preparation Method
1 pound fresh green beans
4 strips thick-sliced bacon
4 ounces Roquefort cheese
1 1/2 cups walnut halves -- toasted
freshly ground black pepper -- to taste
Bring a saucepan of water to boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse under cold water and drain again. Set them aside. Cut the bacon slices into 1/4-inch wide strips. Place them in a skillet and cook over medium heat until well-cooked, 5-7 minutes. Remove the bacon with a slotted spoon (reserve the skillet), and set it aside to drain on paper towels. Add the green beans to the skillet and heat through over medium heat, for 2 minutes. Add the Roquefort, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.
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marsha-tbay
Well-known member
Sauteed Green Beans with Shallots, Mushrooms & Cream....
This is so delicious. I make this every Thanksgiving. It's always the first thing to be eaten up.
2 Lb GREEN Beans; TRIMMED
2 Tbsp butter
2 10 Oz Pkg mushroomm sliced
2 Large shallot, minced
1 Tbsp flour
1/4 Tsp coarse black pepper
3/4 Cup half and half
In a 12" SKILLET HEAT 1" WATER WITH 1/2 TSP SALT TO BOILING OVER HIGH HEAT.
ADD GREEN BEANS, HEAT TO BOILING. REDUCE HEAT TO LOW, SIMMER, UNCOV, 5-10 MINS. TIL BEANS ARE TENDER-CRISP.
DRAIN AND RINSE BEANS WITH COLD WATER. DRAIN WELL. WIPE SKILLET DRY.
IN SAME SKILLET, MELT BUTTER OVER MED-HIGH HEAT. ADD MUSHROOMS AND SHALLOTS, COOK TIL BROWNED, ABOUT 15 MINS, STIRRING OCCAS.
ADD FLOUR, PEPPER AND 1/2 TSP SALT, COOK 1 MIN, STIRRING.
REDUCE TO LOW, STIR IN GREEN BEANS AND HALF AND HALF, HEAT THROUGH.
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NOTES : THE BEANS CAN BE COOKED AHEAD AND RESERVED AFTER RINSING WITH COLD WATER STEP.
Posted to Thread #1575 at 2:57 pm on Apr 23, 2006
This is so delicious. I make this every Thanksgiving. It's always the first thing to be eaten up.
2 Lb GREEN Beans; TRIMMED
2 Tbsp butter
2 10 Oz Pkg mushroomm sliced
2 Large shallot, minced
1 Tbsp flour
1/4 Tsp coarse black pepper
3/4 Cup half and half
In a 12" SKILLET HEAT 1" WATER WITH 1/2 TSP SALT TO BOILING OVER HIGH HEAT.
ADD GREEN BEANS, HEAT TO BOILING. REDUCE HEAT TO LOW, SIMMER, UNCOV, 5-10 MINS. TIL BEANS ARE TENDER-CRISP.
DRAIN AND RINSE BEANS WITH COLD WATER. DRAIN WELL. WIPE SKILLET DRY.
IN SAME SKILLET, MELT BUTTER OVER MED-HIGH HEAT. ADD MUSHROOMS AND SHALLOTS, COOK TIL BROWNED, ABOUT 15 MINS, STIRRING OCCAS.
ADD FLOUR, PEPPER AND 1/2 TSP SALT, COOK 1 MIN, STIRRING.
REDUCE TO LOW, STIR IN GREEN BEANS AND HALF AND HALF, HEAT THROUGH.
- - - - - - - - - - - - - - - - - -
NOTES : THE BEANS CAN BE COOKED AHEAD AND RESERVED AFTER RINSING WITH COLD WATER STEP.
Posted to Thread #1575 at 2:57 pm on Apr 23, 2006
heather_in_sf
Well-known member
Buttered green peas, petit pois of course!
I know that's so boring but they are so tasty!
I know that's so boring but they are so tasty!
Rec: Green Beans with Mushrooms & Scallions
Green Beans with Mushrooms and Scallions
2 lbs green beans, ends trimmed
3 bunches scallions
2 Tbsps butter
2 Tbsps olive oil
½ lb large mushrooms, sliced
1 Tbsp fresh lemon juice
Cook green beans for 6 minutes - do not let them get soggy.
Lightly saute mushrooms and scallions in 2 Tbsps butter and 2 Tbsps olive oil in large skillet. Season with salt and freshly ground pepper to taste.
Drain beans. Toss all ingredients together with lemon juice. Serve immediately.
Green Beans with Mushrooms and Scallions
2 lbs green beans, ends trimmed
3 bunches scallions
2 Tbsps butter
2 Tbsps olive oil
½ lb large mushrooms, sliced
1 Tbsp fresh lemon juice
Cook green beans for 6 minutes - do not let them get soggy.
Lightly saute mushrooms and scallions in 2 Tbsps butter and 2 Tbsps olive oil in large skillet. Season with salt and freshly ground pepper to taste.
Drain beans. Toss all ingredients together with lemon juice. Serve immediately.
Rec: Rice and Pecans
"This rice and pecan dish is one of the many recipes for which Texas' Crystal River Inn has become famous."
Rice and Pecans
1-1/2 cups rice
3-3/4 cups water
1-1/2 tsps salt
2 Tbsps butter (for toasting pecans)
1 cup pecan halves, toasted
¼ cup minced parsley
¼ cup onions, diced and sauteed
¼ cup celery, diced and sauteed
Cook the rice in salted water using your favorite method. When the rice is fluffy and water is absorbed, stir in the toasted pecan halves, parsley, and sauteed onions and celery using a fork to keep rice fluffy.
Note: To toast the pecans, melt butter in a skillet over medium heat. Stir the pecans until they are crisp and beginning to brown. Watch and stir to avoid burning. Serves 4 to 6.
Source: Crystal River Inn
The Great Country Inns of America Cookbook
"This rice and pecan dish is one of the many recipes for which Texas' Crystal River Inn has become famous."
Rice and Pecans
1-1/2 cups rice
3-3/4 cups water
1-1/2 tsps salt
2 Tbsps butter (for toasting pecans)
1 cup pecan halves, toasted
¼ cup minced parsley
¼ cup onions, diced and sauteed
¼ cup celery, diced and sauteed
Cook the rice in salted water using your favorite method. When the rice is fluffy and water is absorbed, stir in the toasted pecan halves, parsley, and sauteed onions and celery using a fork to keep rice fluffy.
Note: To toast the pecans, melt butter in a skillet over medium heat. Stir the pecans until they are crisp and beginning to brown. Watch and stir to avoid burning. Serves 4 to 6.
Source: Crystal River Inn
The Great Country Inns of America Cookbook
Rec: Sweet Potatoes and Apples
* Exported from MasterCook *
Sweet Potatoes and Apples
Recipe By :
Serving Size : 10
Categories : Potatoes Thanksgiving
Vegetable
Amount Measure Ingredient -- Preparation Method
3 medium sweet potatoes
3 apples
6 tablespoons butter
2 cups brown sugar
2 tablespoons water
1 pinch ginger
1 pinch cinnamon
juice of half a lemon
Boil sweet potatoes until tender. Cool and peel. Slice into thick pieces about 1 inch thick.
Peel apples. Slice into pieces about 1 inch thick and sprinkle with lemon juice.
Alternate potatoes and apples in a well greased 13x9 inch pan.
Melt butter in saucepan, add brown sugar, water, ginger and cinnamon. Bring to a boil. Pour over potatoes and apples. Sprinkle with cinnamon.
Bake at 350 for 45 minutes until bubbly and tender.
* Exported from MasterCook *
Sweet Potatoes and Apples
Recipe By :
Serving Size : 10
Categories : Potatoes Thanksgiving
Vegetable
Amount Measure Ingredient -- Preparation Method
3 medium sweet potatoes
3 apples
6 tablespoons butter
2 cups brown sugar
2 tablespoons water
1 pinch ginger
1 pinch cinnamon
juice of half a lemon
Boil sweet potatoes until tender. Cool and peel. Slice into thick pieces about 1 inch thick.
Peel apples. Slice into pieces about 1 inch thick and sprinkle with lemon juice.
Alternate potatoes and apples in a well greased 13x9 inch pan.
Melt butter in saucepan, add brown sugar, water, ginger and cinnamon. Bring to a boil. Pour over potatoes and apples. Sprinkle with cinnamon.
Bake at 350 for 45 minutes until bubbly and tender.
Maple-Glazed Squash and Green Beans
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=21657
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=21657
heather_in_sf
Well-known member
This is a nice side dish: REC: Spiced Baked Sweet Potatoes with Walnuts
My mom made this a few years ago and now it's become part of the Thanksgiving tradition.
Spiced Baked Sweet Potatoes with Walnuts
6 T unsalted butter (Sub - Smart Balance buttery Spread w/no Trans fatty Acids)
3 lbs sweet potatoes - peeled, sliced 1/2" thick
2.5 t garam masala
1t salt
1/4 c dark brown sugar
2T corn syrup
1/4 c chopped walnuts
Method: Coat 10" pie plate w/1T spread. Toss sweet potatoes, 3 T spread(Melted) 1 1/2t garam masala & salt in a large bowl. Layer this in the prepared pie pan, cover with foil, bake 20 min. Uncover and bake until tender (~20 more min). Make topping: Combine 2 T spread, corn syrup, sugar and remaining 1 teaspoon garam masala in a small saucepan and cook over med high heat until sugar melts. Pour over potatoes, top with walnuts and serve warm.
8 servings; cal = 298g; fiber = .8g; fat 27g
My mom made this a few years ago and now it's become part of the Thanksgiving tradition.
Spiced Baked Sweet Potatoes with Walnuts
6 T unsalted butter (Sub - Smart Balance buttery Spread w/no Trans fatty Acids)
3 lbs sweet potatoes - peeled, sliced 1/2" thick
2.5 t garam masala
1t salt
1/4 c dark brown sugar
2T corn syrup
1/4 c chopped walnuts
Method: Coat 10" pie plate w/1T spread. Toss sweet potatoes, 3 T spread(Melted) 1 1/2t garam masala & salt in a large bowl. Layer this in the prepared pie pan, cover with foil, bake 20 min. Uncover and bake until tender (~20 more min). Make topping: Combine 2 T spread, corn syrup, sugar and remaining 1 teaspoon garam masala in a small saucepan and cook over med high heat until sugar melts. Pour over potatoes, top with walnuts and serve warm.
8 servings; cal = 298g; fiber = .8g; fat 27g
julie-r-wa
Well-known member
Rec: Crispy Top Green Bean Casserole Recipe (Mom's, not the Campbell's variety!)
** Crispy Top Green Bean Casserole Recipe **
This year, my daughter Julie and I made a team effort out of making the green bean casserole for Christmas dinner. I had a recipe I'd wanted to use portions of, and together in the kitchen we made created a new twist on the old standard that was really tasty!
by Juliesmom
6-8 servings
time to make: 50 min 20 min prep
Sauce:
1 1/2 tablespoons butter
3 tablespoons flour
3/4 cup evaporated milk
3/4 cup milk
1/2 teaspoon concentrated chicken soup base
1/2 teaspoon celery salt
2 pinches nutmeg
1/8 teaspoon white pepper
Filling:
1 tablespoon olive oil
1 teaspoon butter
1 cup chopped onions
2 cloves garlic, minced
1 (3 ounce) can chopped mild green chilies
1 1/2 cups sliced fresh mushrooms
1 1/4 lbs fresh green beans, steamed until crisp-tender
Topping:
1 1/4 cups fresh breadcrumbs
3 tablespoons butter, melted
1/4 teaspoon ground sage or rubbed sage
1. Preheat the oven to 350 degrees F.
2. (If you haven’t steamed your green beans, begin with those – they’ll be done, about 20 minutes, by the time you need to mix them into the casserole.).
3. Begin the sauce: in a saucepan melt the butter over low heat, then whisk in the flour, stirring continually, and cook for 2 minutes (the mixture will be quite thick).
4. Gradually add the milk while whisking, and bring to a simmer; cook, whisking continually, for 3 or so minutes and it thickens.
5. Add the concentrated chicken base, celery salt, nutmeg, and white pepper; whisk well to make sure chicken base is dissolved, remove from heat and set aside.
6. Begin the filling: in a large nonstick skillet, melt together the olive oil and butter over medium heat; add the onion and garlic, and sauté until onion begins to soften, about 5 to 7 minutes.
7. Add the chopped mild green chiles, stir well to combine, and let the mixture brown for about 3 minutes without stirring.
8. Add the sliced mushroom, cover, and sauté, stirring occasionally, until mushrooms are tender, about 5 minutes; remove about half of the mushroom mixture from the pan and set it aside.
9. In a 1 1/2 quart lightly-sprayed casserole dish, combine the half of the mushroom mixture from the pan, the cooked green beans, and the white sauce; taste test and adjust salt and pepper, if necessary.
10. Combine the remaining mushroom mixture with the bread crumbs; combine the melted butter and the sage, then stir it into the crumb mixture.
11. Spread the crumb mixture over the beans.
12. Bake uncovered for 30 minutes.
http://www.recipezaar.com/107365
** Crispy Top Green Bean Casserole Recipe **
This year, my daughter Julie and I made a team effort out of making the green bean casserole for Christmas dinner. I had a recipe I'd wanted to use portions of, and together in the kitchen we made created a new twist on the old standard that was really tasty!
by Juliesmom
6-8 servings
time to make: 50 min 20 min prep
Sauce:
1 1/2 tablespoons butter
3 tablespoons flour
3/4 cup evaporated milk
3/4 cup milk
1/2 teaspoon concentrated chicken soup base
1/2 teaspoon celery salt
2 pinches nutmeg
1/8 teaspoon white pepper
Filling:
1 tablespoon olive oil
1 teaspoon butter
1 cup chopped onions
2 cloves garlic, minced
1 (3 ounce) can chopped mild green chilies
1 1/2 cups sliced fresh mushrooms
1 1/4 lbs fresh green beans, steamed until crisp-tender
Topping:
1 1/4 cups fresh breadcrumbs
3 tablespoons butter, melted
1/4 teaspoon ground sage or rubbed sage
1. Preheat the oven to 350 degrees F.
2. (If you haven’t steamed your green beans, begin with those – they’ll be done, about 20 minutes, by the time you need to mix them into the casserole.).
3. Begin the sauce: in a saucepan melt the butter over low heat, then whisk in the flour, stirring continually, and cook for 2 minutes (the mixture will be quite thick).
4. Gradually add the milk while whisking, and bring to a simmer; cook, whisking continually, for 3 or so minutes and it thickens.
5. Add the concentrated chicken base, celery salt, nutmeg, and white pepper; whisk well to make sure chicken base is dissolved, remove from heat and set aside.
6. Begin the filling: in a large nonstick skillet, melt together the olive oil and butter over medium heat; add the onion and garlic, and sauté until onion begins to soften, about 5 to 7 minutes.
7. Add the chopped mild green chiles, stir well to combine, and let the mixture brown for about 3 minutes without stirring.
8. Add the sliced mushroom, cover, and sauté, stirring occasionally, until mushrooms are tender, about 5 minutes; remove about half of the mushroom mixture from the pan and set it aside.
9. In a 1 1/2 quart lightly-sprayed casserole dish, combine the half of the mushroom mixture from the pan, the cooked green beans, and the white sauce; taste test and adjust salt and pepper, if necessary.
10. Combine the remaining mushroom mixture with the bread crumbs; combine the melted butter and the sage, then stir it into the crumb mixture.
11. Spread the crumb mixture over the beans.
12. Bake uncovered for 30 minutes.
http://www.recipezaar.com/107365
julie-r-wa
Well-known member
Rec: Penzey's Rutabaga and Carrot Bake
** Penzey's Rutabaga and Carrot Bake **
From the 2003 Penzey's holiday catalog. "Holiday gatherings bring family and friends together to share conversation, laughs, and a good meal. If you find yourself in a rut with your veggies, making the same thing every year, try this casserole for a change."
8-10 servings
time to make: 1¼ hours 20 min prep
1-2 good-sized rutabaga (about 2 to 3 pounds total)
1 lb carrots, peeled and sliced
3 tablespoons butter
1 medium onion, chopped
1 teaspoon ground pepper
2 teaspoons salt
1 teaspoon marjoram
1/2 teaspoon garlic granules
2 tablespoons flour
3 cups milk
1/2 cup grated cheddar cheese
1. Preheat oven to 350 degrees F.
2. Peel and cube the rutabagas into 1/2 inch pieces.
3. Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
4. While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
5. Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
6. Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
7. Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
8. Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
9. Serve and enjoy!
10. Notes: Rutabagas "resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!
http://www.recipezaar.com/107739
** Penzey's Rutabaga and Carrot Bake **
From the 2003 Penzey's holiday catalog. "Holiday gatherings bring family and friends together to share conversation, laughs, and a good meal. If you find yourself in a rut with your veggies, making the same thing every year, try this casserole for a change."
8-10 servings
time to make: 1¼ hours 20 min prep
1-2 good-sized rutabaga (about 2 to 3 pounds total)
1 lb carrots, peeled and sliced
3 tablespoons butter
1 medium onion, chopped
1 teaspoon ground pepper
2 teaspoons salt
1 teaspoon marjoram
1/2 teaspoon garlic granules
2 tablespoons flour
3 cups milk
1/2 cup grated cheddar cheese
1. Preheat oven to 350 degrees F.
2. Peel and cube the rutabagas into 1/2 inch pieces.
3. Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
4. While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
5. Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
6. Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
7. Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
8. Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
9. Serve and enjoy!
10. Notes: Rutabagas "resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!
http://www.recipezaar.com/107739