Tag: baking dish

Lightened Up Green Bean Casserole with Shallot Crumb Topping

Not your Momma’s Green Bean Casserole!

Confession: I strongly dislike mushy green beans.

Year after year I’ve been asked to post a lighter green bean casserole, and I’ve opted out because the thought of mushy green beans in canned soup with fried onions just doesn’t do it for me. I’m very particular about how I like my green beans, I love them roasted so they get a little browned^[1], cooked until tender crisp. I like them sauteed with a little garlic and oil^[2], I even love them in a salad^[3]… but frozen or out of a can… I can do without them.

But, seeing how so many of you love green bean casserole, and after getting a Williams Sonoma Catalog with a (not light) recipe inside, I was inspired to give this a try.

I blanched my green beans for 2 minutes so they wouldn’t turn to mush. If you like your green beans soft, I would boil them for 5-7 minutes.

I made a mushroom sauce with milk and chicken stock instead of heavy cream. After tasting it, I thought it needed a little extra something, so I added some Pecorino Romano.

That fixed the flavor problem! Then came the topping, I wasn’t about to fry onions so I chopped up some shallots and decided to go with a toasted bread crumb topping instead. Next time I may add a little bacon to this (yes, there will be a next time). Put it in the oven and crossed my fingers. When it came out of the oven I served myself a plate and thought it was pretty good! In fact, I had to servings, but this was my lunch so I didn’t feel guilty.

Tips: Next time I make this I will cut the green beans in half, I think it would be easier to serve. Panko would work great in place of the bread crumbs. Adding a little bacon or pancetta to the crumbs would be delicious in my opinion. You can certainly halve this to feed a family of 4. Hope you enjoy!

Lightened Up Green Bean Casserole with Shallot Crumb Topping
Adapted from Williams Sonoma^[4]
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1/8 • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 6 g • Carb: 22 g • Fiber: 4 g • Protein: 7 g • Sugar: 2 g
Sodium: 280.5 mg (without salt)

Ingredients:

2 lbs green beans, cut in half, trimmed and washed

For the topping:

1 tbsp olive oil
1 cup shallots, finely diced
1/2 cup seasoned breadcrumbs
1 tbsp grated Romano or Parmesan cheese
1/2 tsp dried thyme (or 1 tsp fresh)

For the green beans:

1 tbsp olive oil
1/3 cup shallots, minced
16 oz sliced mushrooms, (I used cremini)
1/4 cup flour
1 cup reduced sodium chicken stock (or vegetable for vegetarian)
1 cup 2% milk
1/4 cup grated Pecorino Romano cheese

Directions:

Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to stop them from cooking.

Meanwhile make the topping, heat a medium-sized skillet over medium heat. Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.

Preheat the oven to 375°. Lightly spray a 13 x 9 inch baking dish.

Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.

Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk. Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Romano cheese.

Add blanched green beens and mix well, season with salt and pepper as needed; pour into prepared baking dish.

Top with toasted bread crumbs and bake about 30 minutes.

References

^{^} roasted so they get a little browned (www.gordon-ramsay-recipe.com)
^{^} sauteed with a little garlic and oil (www.gordon-ramsay-recipe.com)
^{^} salad (www.gordon-ramsay-recipe.com)
^{^} Williams Sonoma (www.williams-sonoma.com)

Incoming search terms:

Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro

by Pam on November 12, 2012

I love making individual frittatas for lunch. They are easy to make, healthy, and a great way to use up leftovers in your refrigerator. I am surprised that I have never tried adding cilantro to my frittatas before – it made such a wonderful addition to this dish. I loved the combination of flavors – spicy from the jalapenos, salty from the cheese & ham, and sweet from the baked tomatoes. I have a feeling I will be making this again very soon!

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of ham, jalapeno, sharp cheddar, tomatoes, and cilantro into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining ham, jalapeno, sharp cheddar, tomatoes, and cilantro on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Print^[1]

Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro

Yield: 1

Prep Time: 5 min.

Cook Time: 25-30 min.

Total Time: 30-35 min.

Ingredients:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
1 slice of Canadian bacon ham, diced
3 slices of pickled jalapeno, diced
1 small slice of sharp cheddar, diced

2 grape tomatoes, sliced
1/2 tbsp fresh cilantro, chopped

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of ham, jalapeno, sharp cheddar, tomatoes, and cilantro into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining ham, jalapeno, sharp cheddar, tomatoes, and cilantro on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Mushroom Kale Lasagna Rolls

Lasagna rolls are delicious and make perfectly portioned meals. I usually fill them with spinach in my popular spinach lasagna rolls^[1] but have been thinking of trying them with kale for a while. I can’t think of a better way to eat kale! These were wonderful, everyone in my home loved them and I will certainly be making them again. Try them for meatless Mondays!

Sorry I haven’t posted much this week. Hurricane Sandy did so much damage here on Long Island, and we are still without power. Many of my friends and neighbors lost their homes and cars, so I am grateful for the temporary inconvenience, I know it could have been a lot worse. It may be a while before we get our power back, but luckily I have a small generator which gives us just enough power to keep our refrigerators on, and limited access to some internet and television.

There is certainly no short supply of food in my house, thank God so we’ve been cooking up a storm! It’s also the only way to keep the house warm as the temperature has been dropping and keep my sanity. If you make these, I would love to know how you enjoyed them!

Mushroom Kale Lasagna Rolls
gordon-ramsay-recipe.com
Servings: 10 • Serving Size: 1 roll • Old Points: 4 pts • WW Points+: 6 pts
Calories: 258.5 • Fat: 8.4 g • Fiber: 3 g • Protein: 11.5 g • Carbs: 30.5 • Sugar: 2 g
Sodium: 208 g (without salt)

Ingredients:

10 (9 oz dry) lasagna noodles, cooked
2 1/2 cups marinara sauce
5 cups kale, stems removed, chopped fine
8 oz mushrooms, chopped fine
1 tsp olive oil
2 cloves garlic, chopped
15 oz part skim ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg, whisked
salt and fresh pepper
3 oz (10 tbsp) part-skim mozzarella cheese, shredded

Directions:

Preheat oven to 350°. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place kale in a food processor and pulse a few times until chopped.

In a large saucepan, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes. Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper.

Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl.

Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.

Makes 10 rolls. Serve with extra sauce on the side.

References

^{^} spinach lasagna rolls (www.gordon-ramsay-recipe.com)