Tag: saut

Lemon-Garlic Broccoli

by Pam on January 6, 2014

My kids seem to eat more veggies when they have lemon or vinegar on them, my husband does too. I decided to quickly steam some broccoli until it was crisp-tender then sautéed it with crushed red pepper flakes, minced garlic, olive oil, and lemon juice. It was tangy and garlicky with a bit of a kick and we all loved it.

In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 3 to 4 minutes.

Heat the olive oil in a small sauté pan then add the crushed red pepper flakes and minced garlic, cook, stirring constantly for 1 minutes. Add the lemon juice and steamed broccoli. Season with sea salt and freshly cracked pepper; toss to coat evenly. Serve immediately. Enjoy.

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Lemon-Garlic Broccoli

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Ingredients:

1 large crown of broccoli, washed and cut into florets
1/2 tbsp olive oil
Pinch of crushed red pepper flakes,
2 cloves of garlic, minced
Juice from 1 lemon

Directions:

In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 3 to 4 minutes.

Heat the olive oil in a small sauté pan then add the crushed red pepper flakes and minced garlic, cook, stirring constantly for 1 minutes. Add the lemon juice and steamed broccoli. Season with sea salt and freshly cracked pepper; toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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:

Mushroom Fennel Quinoa Stuffing

This savory quinoa stuffing is a delicious, protein-packed, gluten-free alternative to traditional stuffing.

A wonderful addition to your Thanksgiving table, or perfect to serve any night of the week. Serve this along side a roasted chicken, turkey breast, or make it a meal by adding sauteed turkey sausage.

And just a side note, my uncle who doesn’t like quinoa was really impressed with the flavors in this dish. I think I may have converted him *smile*.

Mushroom Fennel Quinoa Stuffing
gordon-ramsay-recipe.com
Servings: 7 • Size: 3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 136 • Fat: 4 g • Carb: 21 g • Fiber: 3 g • Protein: 5 g • Sugar: 1.5 g
Sodium: 113 mg

Ingredients:

1 cup uncooked quinoa, rinsed well
1 1/2 cups low sodium chicken broth (vegetarians use veggie broth)
1 tbsp olive oil
1 small onion, diced
3/4 cup fennel, diced
1/2 cup celery, diced
1/2 cup carrots, diced
8 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste

Directions:

Cook rinsed quinoa in broth according to package directions.

While the quinoa is cooking, in a large heavy sauté pan add olive oil to the pan, then the onion, sauté one minute. Add the fennel, celery, and carrots, salt and pepper to taste; cook about 12-15 minutes over medium heat, until vegetables are soft.

Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the cooked quinoa to the pan and mix well.

Makes 5 1/4 cups.