Cooks Journal
Most of us are pretty sure what we’ll be serving for the big day, but if you’re not, and you need some last-minute inspiration, these dishes might fill the bill.
Healthy Green Bean Casserole
You know that the traditional dish with condensed soup and those greasy french-fried onions is not very good for you, but you make it anyway, and it is delicious. But if you’re really trying to cut down on processed foods and high fat and sodium dishes, try this one. Sure, there’s a little bacon and cheese in this one, but who says you can’t have a little bit of fun? Your family will love it, and you won’t miss the old one at all!
Ingredients
1 lb fresh blanched green beans or you can use well-thawed frozen
4 slices bacon, diced
1/2 sweet onion, large diced
1/2 cup all purpose flour
1 cup fresh turkey or chicken stock
1 cup milk or half-and-half
1 pint baby bella or button mushrooms, sliced
1 cup parmesan cheese, fresh grated
1/2 tsp garlic powder
2 tsp original Mrs. Dash
Pinch salt
Topping:
1 cup panko bread crumbs (in the ethnic aisle)
3 slices bacon, chopped
1/2 cup parmesan cheese, grated
Spray oil
Directions:
1. If desired, cut beans into thirds once thawed. You can also buy fresh blanched beans or fresh raw beans and blanch them yourself.
2. Rough chop 1/2 onion and 4 slices of thick bacon and brown in a large skillet. While browning, slice mushrooms, grate parmesan.
3. For topping partially freeze 3 strips of raw bacon cut into pieces. Chop by hand and add in panko and 1/2 c of parmesan; set aside.
4. When bacon and onions are browned add 1/2 c of flour to make a paste. Add more bacon fat, olive oil, or butter if needed so it is easily stirred smooth. Add Mrs. Dash and garlic.
5. Slowly pour in turkey/chicken stock and milk and stir with a whisk to remove lumps.
6. Now add beans, mushrooms, and 1 c of parmesan to sauce. Mix well to coat.
7. Spray a 9- by 11-inch baking dish with oil and pour bean mixture into it. Pat down mixture was well as possible.
8. Top with raw bacon/panko/parmesan toppings. Spray with spray oil.
9. Bake in 375 degree oven uncovered for 35 minutes till bubbly. Remove and allow to rest for a few minutes before serving.
Pumpkin Butter
Turn a winter squash or baking pumpkin into a gift, party favor, breakfast condiment, or dessert. Add it to ice cream, stir it into plain yogurt or oatmeal, or spread it on toast or cake. This makes a handsome gift. It freezes well, and keeps in the fridge for a few weeks. Because it’s low in acidity, it’s not safe for water-bath canning. It makes about 6 cups.
Prepare the Squash:
2 to 3 pumpkins or butternut squash, halved and seeded
Vegetable oil for coating
1. Preheat the oven to 400 degree F. Brush the cut sides of the pumpkins with oil. Place the halves, cut side down, in a baking pan and roast for 45 minutes to an hour, or until the pumpkin is tender when pierced with a knife.
2. Remove from oven and cool. Using a spoon, scrape the flesh into a bowl and discard the skins.
To make the Butter:
6 cups (3 pounds) roasted pumpkin or winter squash pulp
2 cups (12 ounces) lightly packed brown sugar
1 stick (4 ounces) unsalted butter, cubed
1 tsp kosher salt
1 tsp cinnamon, ground
1/2 tsp nutmeg, freshly grated
1/2 tsp ginger, ground
1/4 tsp cloves, ground
Directions:
1. Preheat the oven to 350 degree F. In a bowl, mix together the roasted pumpkin or squash, sugar, butter, salt, cinnamon, nutmeg, ginger, and cloves. Spread onto a 9- by 13-inch baking pan and bake, stirring every 15 minutes with a spatula, until the pumpkin has become thick and slightly caramelized, about 1 1/2 hours.
2. Give it a good stir at the end; it should be smooth and spreadable. If the pumpkin is too fibrous for your liking, blend it in a food processor or blender. If it is thicker than you’d like, you can thin it with a little water or apple cider.
3. Cool and refrigerate in half-pint jars for gifts or freeze in a couple of plastic deli containers until ready to use.
Visit http://acooksjournalblog.wordpress.com for bonus recipes. Log on and click to follow my blog so you never miss a new post. You can also print out all my recipes (PDF link at the end of every post) and add them to your personal cook’s journal. Food is one of life’s best pleasures. Happy eating!
Connie Tucker has been creating in the kitchen and at the typewriter for over 40 years. Her philosophy is “moderation in everything, including moderation.” Connie lives with her husband, Jerry, and their cats, Pinky and Elvis, on Madawaska Lake.
