GORDON RAMSAY RECIPES

“Baked” Beans

by Pam on October 22, 2012

I wanted to make some baked beans for dinner but didn’t have the time to deal with dried beans. I found this recipe that I adapted on Martha Stewart^[1]. I added a little bit of bacon crumbles to the sauce and used regular mustard instead of dried mustard. I planned on adding some brown sugar but didn’t because they were sweet enough without it. The beans turned out tangy, sweet, and very delicious! My kids both really loved these beans and so did I.

Heat a small sauce pan over medium heat. Cut the bacon into pieces and place into the pan. Cook, until crispy, for about 2 minutes on each side; remove from the pan and place onto paper towels to drain. Crumble. Add the onion to the pan (add a bit of oil if needed) and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rinsed & drained cannelloni beans to the onion mixture then season with sea salt and freshly cracked pepper, to taste. Add bacon, 1/2 cup of water, ketchup, molasses, and mustard. Cover and simmer for 1-2 hours, stirring occasionally. Serve & enjoy.

Print^[2]

“Baked” Beans

Yield: 6

Prep Time: 10 min.

Cook Time: 1-2 hours

Ingredients:

2 slices of lean bacon, cooked & crumbled
3 tbsp sweet yellow onion, finely diced
1 clove of garlic, minced
2 15 oz cans cannelloni beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
1/2 cup of water
1/2 cup of ketchup
1/4 cup of molasses
1-2 tsp mustard

Directions:

Heat a small sauce pan over medium heat. Cut the bacon into pieces and place into the pan. Cook, until crispy, for about 2 minutes on each side; remove from the pan and place onto paper towels to drain. Crumble. Add the onion to the pan (add a bit of oil if needed) and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rinsed & drained cannelloni beans to the onion mixture then season with sea salt and freshly cracked pepper, to taste. Add bacon, 1/2 cup of water, ketchup, molasses, and mustard. Cover and simmer for 1-2 hours, stirring occasionally. Serve & enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Martha Stewart

References

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

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Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

by Pam on October 16, 2012

Can you believe that I have never had a parsnip before? I found a nice recipe on Epicurious^[1] that I adapted and decided to finally try them last night and thought they were tasty. I roasted them with carrots then drizzled a little butter, honey, and balsamic vinegar sauce on top right before serving. My daughter liked the carrots but didn’t like the parsnips and my son didn’t like either… he likes raw carrots but not cooked and he didn’t like the flavor of the parsnips. My husband and I both thought it was a nice side dish that went well with the Garlic Roasted Chicken^[2] and the Smashed Potatoes with Sour Cream and Chives^[3] (we loved these potatoes so much last week that I made them again and they were perfect with this chicken!).

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Peel and slice the carrots and parsnips into spears. Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste. Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.

Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.

Print^[4]

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Yield: 4

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 25-30 min.

Ingredients:

2 carrots, peeled and cut into spears
2 parsnips, peeled and cut into spears
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
2 tsp butter
2 tsp honey
1/2 tsp of white balsamic vinegar

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Peel and slice the carrots and parsnips into spears. Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste. Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.

Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Epicurious

References

^{^} Epicurious (www.epicurious.com)
^{^} Garlic Roasted Chicken (www.gordon-ramsay-recipe.com)
^{^} Smashed Potatoes with Sour Cream and Chives (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Tag: sauce pan

?Baked? Beans

“Baked” Beans

“Baked” Beans

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Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

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Directions:

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