Fresh Green Bean Casserole

After an interesting Thanksgiving about ten years ago, I have tried to avoid any form of green bean casserole. Then I met my husband, and his dad LOVES it. So last year, when I was making Thanksgiving dinner at our place in SB, I wanted to find a fresh version of the classic dish. I found this one in Martha's FOOD magazine. It includes fresh green beans, a homemade mushroom sauce, and freshly fried shallots.

The ingredients for this recipe can be prepared the day before so that on Thanksgiving you just have to assemble and bake. I'll add my photo after I bake it tomorrow.

Ingredients:
3 cups vegetable oil
6 large shallots, cut into very thin rounds, rings separated
1 1/2 cups all-purpose flour
coarse salt and ground pepper
2 lbs green beans, trimmed and halved
1/2 stick unsalted butter
1 lb button mushrooms, trimmed and coarsely chopped
14.5 oz low-sodium chicken broth
1 cup whole milk

Directions:

Preheat the oven to 425 degrees, unless you are simply prepping the ingredients.

Shallots
1. Heat oil over medium in a large skillet. Line a baking sheet or large plate with paper towels, for draining.
2. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated.
3. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes.
4. Using tongs or a slotted spoon, transfer to the paper towels and season with salt.
5. Set aside and allow to cool. You can store these in an airtight container with a layer of paper towels underneath for up to 2 days.

Green Beans
1. Boil water in a large pot.
2. Salt the water and cook green beans for 6 minutes. They should be "crisp tender," not overly cooked.
3. Drain and rinse with cold water to stop the cooking. Pat dry. If making ahead of time, store in a large resealable plastic bag in the refrigerator for up to 1 day.

Mushroom Sauce
1. In a large saucepan, melt butter over medium-high heat.
2. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper.
3. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute.
4. Whisking constantly, gradually add broth, then milk. Bring to a simmer.
5. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper.
To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.

Casserole
1. Make sure that the oven is preheated to 425 degrees.
2. Add green beans to mushroom sauce (reheated if made the day before) and toss to coat.
3. Transfer mixture to a 9-by-13 inch baking dish.
4. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

Enjoy!

Chunky Cranberry Sauce

This recipe comes from Food and Wine magazine. It is awesome!! Although maybe not quite as easy as opening a can, this recipe is relatively quick and hassle-free. You can also store the sauce for up to a month in the fridge--great to either make-ahead or enjoy with all of your leftovers.


Ingredients:
1 pound fresh (or frozen) cranberries
1 1/2 cups apple juice
1 cup sugar

Directions:
1. In a large saucepan, combine the cranberries with the apple juice and sugar.
2. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes.
3. Transfer the sauce to a heatproof bowl, let cool, then refrigerate until chilled.

Enjoy!

Chicken Pot Pie

Two Sundays ago, on a mission to take back the kitchen, I decided to cook many meals in one day. I made lasagna, black bean burgers, pasta salad (for Matt's lunches), and Chicken Pot Pie. This recipe is originally from Martha, but I tweaked a few things for my own tastes. I encourage you to do the same!

Chicken Pot Pie

Ingredients:

Filling

2 chicken breast (halves)-I often use pieces that are boneless but skin-on for flavor. You may also use pre-cooked chicken or leftover chicken.

coarse salt and ground pepper

3 TB olive oil

4 carrots, sliced 1/4 inch thick

1 medium white onion, finely chopped

1/4 tsp dried thyme leaves

1/4 c. all purpose flour
2 1/2 c lowfat/nonfat milk

1/2 package frozen peas, thawed

2 TB fresh lemon juice

Crust

For the crust, I like to change things up. This time, I used a frozen pie crust (2 crusts)--make sure it is not sugary. Sometimes I like using puff pastry shells, sort of "Chicken a la King" style. You could, of course, make a homemade crust, or even omit the crust altogether. 

Directions

Chicken:

1. Preheat oven to 400 degrees F

2. Place chicken on a rimmed baking sheet; season with salt and pepper

3. Roast until chicken is cooked through, approximately 25 minutes. If you use an instant-read thermometer, the chicken is done at 165 degrees.

4. Let the chicken cool slightly, discard skin and/or bones if there are any. Shred meat and set aside.

Pot:

1. Heat 2 TB oil in a large saucepan over medium.

2. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. 

3. Add flour and cook, stirring, 1 minute.

4. Gradually add milk, stirring until smooth.

5. Cook, stirring occasionally, until mixture comes to a simmer and thickens. 

6. Remove from heat; stir in peas, lemon juice, and chicken, and season generously with salt and pepper (make sure you taste it).

Pie

1. Place one of the pie crusts into your pie pan.

2. Pour filling into the pie dish.

3. Top with other crust, press sides to seal, cut slits in the top for ventilation. 

4. Bake until crust is golden, 20 to 25 minutes. Let potpie cool 10 minutes before serving.

Long Time No See

It has been a while! The last time I posted, I had just found out I was pregnant. Soon after I had very little desire to eat, let alone cook. Although my appetite is back, it came along with the start of the school year and I have been going the tacos/bean burritos/pasta route ever since. I was thinking that was just fine, until this morning. Anna asked, "What happened to Jenny liking to cook all the time?" So sad. So, without a recipe to write about, I am still making a new promise--I will cook more exciting food! It has been a while... in the meantime, enjoy the picture of my bump! We'll know soon whether or not we have a boy or a girl in there! :)

Red Velvet Cake with Raspberries, Strawberries, and Blueberries

I have to start by saying YUM! This recipe comes from Bon Appétit Desserts by Barbara Fairchild. Jeanette gave this book to me for Christmas and everything that I make from it is AMAZING!!

I made this beautiful cake for 4th of July--it seemed that everyone enjoyed it so I can recommend it to you. 

The only adjustment I made with this cake was adding strawberries to the top. Oh, and I only had whole grain cake flour, which I'm sure made a difference but not to me!!

PS- I am so excited I now have a working camera and internet at my house!! So hopefully that means much more to come....

Red Velvet Cake with Berries

Ingredients:

Cake

2 1/4 cups sifted cake flour (sifted, then measured)

2 Tablespoons natural unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1//2 teaspoon salt

1 cup buttermilk

1 tablespoon red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

Frosting

2 8-ounce packages cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1 Tablespoon vanilla extract

2 1/2 cups powdered sugar

1/2 cup sliced strawberries, 1/2 cup whole strawberries (without leaves)

2 1/2 pint containers of blueberries

1 1/2 pint container of raspberries

(note: my berry measurements are different than listed in the original recipe)

Directions:

Cake

1. Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. 

2. Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl.

3. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.

4. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Divide batter between prepared pans.

5. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely. 

*Note: I made the cakes the night before, and made the frosting about an hour before the party.*

Frosting

1. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth. 

2. Place 1 cake layer, flat side up, on a platter. Spread 1 cup frosting over. 

3. Arrange 1/2 of the raspberries, blueberries, and the sliced strawberries atop the frosting, pressing lightly to adhere.

4. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. Optional: Scatter some berries around the base of the cake.

Enjoy!!

Grilled Flank Steak with Corn, Tomato, and Asparagus Salad

Disclaimer: This recipe is from Food and Wine magazine. I got the recipe in their cookbook, but you can also find the original recipe at http://www.foodandwine.com/recipes/grilled-flank-steak-with-corn-tomato-and-asparagus-salad .

I honestly only made one real change--I skipped the part about the morels. Check out the link if you would like to add morels to your steak.

This recipe is SO yummy!! I made it in January, using a grill pan on my stove top. I marinated the steak at room temperature for 2 hours on that occasion (I started it right when I got home from work). 

Yesterday I marinated the steak for 8 hours in the fridge. Both turned out wonderfully!

This recipe has just a bit of prep, then a little waiting, and then the rest is basically done for you. It's awesome! While very flavorful, this dish is also fresh and light--perfect for a summer afternoon.

The salad would be a perfect thing to take to a picnic or summer BBQ.

I made twice-baked potatoes as well, so I'll include that recipe. Because who doesn't like twice-baked potatoes?!?!?!

Grilled Flank Steak with Corn, Tomato, and Asparagus Salad

Grilled Flank Steak

Corn, Asparagus, and Tomato Salad

Twice-Baked Potatoes

Ingredients:

Grilled Flank Steak

1 1/2 lb flank stea

1 1/2 cups dry red wine 

1/2 cup Dijon mustard 

1/4 cup packed dark brown sugar 

8 garlic cloves, crushed and peeled 

3 large shallots, coarsely chopped 

2 tablespoons chopped flat-leaf parsley 

1 tablespoon chopped thyme (I used dried thyme)

Kosher salt and freshly ground pepper

Corn, Tomato, and Asparagus Salad 

2 tablespoons cider vinegar 

1 tablespoon honey 

6 ounces cherry tomatoes, quartered (about 1 1/2 cups) 

1/4 small sweet onion, such as Walla Walla, thinly sliced 

6 ounces asparagus, thin preferred 

2 ears of corn, shucked 

1 tablespoon extra-virgin olive oil

 6 basil leaves, finely shredded 

Twice-Baked Potatoes

6-10 potatoes of your choice. I often use russets, great for baking, but lately I have used red potatoes. They are smaller (and help in potato self-control) and are great for mashing. They cook a bit quicker, and with a kid (who is venturing into the world of cooked food) it is a better portion size. 

4 TB butter

2 cups shredded cheddar cheese. You may substitute this with another melting cheese of your choice. Cheddar has always been my favorite.

1 cup sour cream--I sometimes use whipping cream but using a low fat sour cream gives the same flavor, texture, yet much less fat!!

Directions:

Twice Baked Potatoes

1. Preheat the oven to 450 degrees. 

2. Wash your potatoes

3. Bake the potatoes until they are soft to the touch, about 40-45 minutes if using red, about 1 hour if using russets.

4. Meanwhile, shred your cheese if you have it in a block. 

5. When the potatoes are soft, take them out of the oven and let them cool for about 5 minutes. Leave the oven on.

6. When cool enough to handle, slice the potatoes in half, lengthwise, and scoop out the insides creating a little cup. Place the cups on a baking sheet.

7. Put the potato insides into a large bowl. When you have all of the potatoes scooped out, add the butter, cream/sour cream, and most of the cheese (set a side a bit to sprinkle on at the end). Mix the potatoes with the other ingredients and add salt and pepper to taste.

8. If you want to be fancy, you can use a plastic bag to "pipe" the filling back into the potatoes. If you don't care, you can spoon the mixture back into the cups, and they will look like my picture. Sprinkle the remaining cheese on top of the potatoes.

9. Return the potatoes to the oven and bake for 5-15 minutes, depending on how hot you want the potatoes. Make sure the cheese is completely melted.

Enjoy!

Tip: Make more than you can eat--these are GREAT leftovers!! 

Grilled Flank Steak and Summer Salad

1. Prep the ingredients for the flank steak. You do not need great knife skills for this prep work, honestly, crushing the garlic and giving a quick chop to the shallots, parsley, and thyme is enough. You do want to take more care in slicing the ingredients for the salad.

2. In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt and 1 teaspoon of pepper. *Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.*Both achieve great results!

3. Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour. 

4. Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn.  (I ended up doing about 3 minutes for asparagus and 4 for corn--when it is in season you barely need to cook it!) Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and basil to the tomatoes and toss.

5. Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes.

6. Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak. 

 

Tortilla Soup

I made this for dinner last night and realized I haven't blogged about it yet! I got this recipe from Kristin and I make it so often that I don't have to even glance at the original recipe. 

As I have said before, I have always been a picky eater. For a very long time I insisted that I only ate two types of soup (hot and sour soup and chicken noodle). Now I have branched out, somewhat. When it came to tortilla soup, I usually found that I did not like the enchilada-sauce-style soup. Then I had my aunt Cindy's version. This is not her version, but hers is what changed my mind about tortilla soup. So then I got the recipe from Kristin and now this soup is one of my most favorite meals EVER!!   

I will give you the original recipe from Kristin. Sometimes we do not add the chicken. Other times, you might want to add additional ingredients like peppers, beans, corn, etc. It's up to you--that's the fun of it!! 

Tortilla Soup

Ingredients

4-6 chicken breasts, cooked and shredded*
6 TB vegetable oil
6 cloves garlic, minced
1 medium onion, chopped
1 c. cilantro, chopped
28 oz. diced tomatoes
2 TB cumin
1 TB chili powder
2 bay leaves
6 c. chicken stock
1 tsp salt
⅛ tsp cayenne pepper
8 corn tortillas

Condiments:
grated jack or cheddar cheese
sour cream
sliced avocado

Directions

1. Cut tortillas into ½" strips and then cut them in half lengthwise. Fry them in hot oil. Drain on paper towels and then sprinkle with salt (I actually do this step while the soup cooks).

2. In a large pot combine oil, garlic, onion, and cilantro and saute on medium heat for 5 minutes.

3. Stir in diced tomatoes and bring to a boil.

4. Once the boil is reached add the cumin, chili powder, bay leaves, and chicken stock. Bring to a second boil.

5. Add the salt, cayenne pepper, and shredded chicken.

6. Reduce the heat and simmer for 30 minutes. You may simmer longer, it will only enhance the flavors. Remove the bay leaves before serving.

7. Serve the soup in deep bowls. Garnish with condiments and tortilla strips.

*You may use pre-cooked chicken or leftovers from a previous dinner. If you cook the chicken yourself, simply bake it in the oven at 400 degrees for about 20 minutes or so, until cooked through. Then take it out and shred it using a fork and knife.

Enjoy!!