Mushroom with Cauliflower Rice Skillet Recipe

Ingredients:

• 2 tbsp olive oil
• 1 stick celery, sliced
• ½ cup onion, chopped
• 1 big garlic clove, minced
• 3 cups mushrooms, sliced
• 14 oz. (400g) cauliflower rice (see instructions below on how to make the cauliflower rice)
• 1/3 cup vegetable broth
• Soy sauce to taste  or Coconut Aminos a  soy sauce alternative.
• 2 cups spinach
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Directions:

1. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
2. In a large skillet add olive oil over medium heat.
3. Add onions and celery and cook until tender about 5 minutes.
4. Add garlic and cook for 30 seconds.
5. Add mushroom and sauté until it’s cooked through.
6. Add the cauliflower rice, the vegetable broth, and soy sauce. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.
7. Add spinach and cook for 2 minutes. Season with salt and pepper to taste.
8. Garnish with chopped fresh parsley before serving. Enjoy!

If you love cauliflower recipes, bet you will love making Garlic Parmesan Roasted Cauliflower, this Sun-dried Tomato Pesto Cauliflower salad, this One-pot Cauliflower Curry recipe, this Spicy Roasted Cauliflower Recipe or this Spicy chicken with mashed cauliflower.

Ground Meat Sweet Potato Skillet

Ingredients:

• 2 tbsp extra-virgin olive oil
• 1 lbs extra-lean ground turkey
• 1 tsp garlic clove, minced
• ½ cup onions, diced
• ½ cup yellow pepper, diced
• 1 ½ cups sweet potato, diced
• Salt and freshly ground black pepper
• A pinch of red chili flakes
• ½ cup shredded mozzarella cheese
• Fresh parsley for garnishing

Directions:

1. In an iron cast skillet, heat olive oil over medium-high heat.
2. Add ground turkey and garlic. Use a wood spoon breaking up the turkey while it cooks. Stir occasionally and cook for about 5 minutes.
3. Add onions and yellow peppers and cook until onions are soft.
4. Add the sweet potato, chili pepper, salt, and pepper.
5. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato faster.
6. While the sweet potato is cooking, preheat the oven to 400 degrees.
7. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese* (see note below).
8. When the cheese melts, remove from the oven, and garnish with parsley.

* You can just put the lid on the skillet for 5 minutes.The cheese will melt. **You can keep this recipe in the fridge for up 6 days. For this recipe, I used ground turkey that is 85% more lean and has 15% less fat than beef.

Chili Con Carne

Chili is a great dish for stretching food dollars. The vegetables are basic and the beans are always a budget-friendly choice, canned or dry. When using whole cuts of meat, there's a lot more flexibility in what meat we can use - meaning it's ok to substitute whatever meat is on sale this week.

This recipe calls for chuck, but you can feel free to use any shoulder cut, top or bottom round, steak tips, stew meat, or even flank steak. We also sometimes see a cut called "London Broil," which is actually either chuck or top round but packaged as a smaller cut.

In this recipe, we used dry beans that we cooked until they were barely al dente. We add them in the last half hour or so of cooking so they absorb some of the chili broth and soften to perfection. If you use canned beans, add them along with the corn so they don't get overcooked.

As a final note, think of this recipe as a template for making chili. It really is a basic recipe, and you should feel free to add or subtract ingredients or adjust the flavoring to your particular taste!
 
Serves 6 - 8

2 slices bacon, chopped
1.5 - 2 pounds chuck roast, trimmed of gristle and fat, cut into 1/2-inch cubes
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
3 cloves garlic, minced
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 Tablespoon salt
1 28-oz can diced tomatoes
3 cups beef or chicken stock
3 cups of beans (or 2 cans, drained) - pinto, red kidney, or black beans
1 - 2 cups frozen corn
1 Tablespoon Worcestershire sauce
1 - 3 teaspoons Tabasco sauce or other hot sauce (optional)
Shredded monterey jack or cheddar cheese, for serving

In a 6-quart dutch oven or soup pot, fry the bacon over high heat until just crispy. Scoop the bacon out with a slotted spoon and set it aside on a paper towel to drain.

Add the beef cubes to the pan in batches, being sure not to crowd the pan. Sear the meat on all sides and then transfer to a plate. Repeat with remaining beef. There should be a dark "fond" forming on the bottom of the pan during the searing. If you start to smell a burnt aroma, turn down the heat to medium.

Drain the bacon fat, leaving one teaspoon in the pan (or add a teaspoon of vegetable oil if no more grease remains). Reduce the heat to medium and cook the onion until it's translucent. Sprinkle the onions with a little salt while they cook. Add the peppers and cook until they have just begun to soften.

Clear a space in the middle of the pan and cook the garlic until fragrant, about 30 seconds. Stir in the spices and two teaspoons of salt, and cook until the spices are also fragrant, about 30 seconds. Add the tomatoes to the pan and scrape up the fond and other caramelized bits from the bottom of the pan while the tomato juice boils.

Add the stock, the beef cubes, and bacon. Bring the soup to a boil and then reduce to a simmer. Cook for at least 30 minutes, but you can also continue simmering for an hour or more. The longer you have to cook the soup, the more tender the meat will get (just like a braise). Keep tasting the meat until it is as tender as you would like.

Thirty minutes before you'd like to serve, add the partially cooked beans. (If using canned beans, add them with the corn instead). Five minutes before serving, stir in the frozen corn, the Worcestershire sauce, and the hot sauce. Taste the stew and adjust the seasonings as desired. If it tastes a bit flat, add another few teaspoons of salt.

Serve in individual bowls chopped with shredded cheese. We also like to have some tortilla chips and squares of bread on hand for scooping bites and then mopping up the remains from the bottom of the bowl!

Leftovers can be refrigerated and re-heated for a week, or frozen for up to three months.

Related: Look! Cincinnati Chili Cupcakes

Tofu Chickpea Stir-Fry with Tahini Sauce

Serves 3 to 4

• For the sauce:
• 1/3 cup water
• 1/4 cup tahini
• 2 tablespoons tamari or soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons honey
• 1 teaspoon minced fresh ginger

• For the stir fry:
• 1 tablespoon peanut oil
• 1 cup cooked chickpeas, drained and rinsed if using canned
• 2 teaspoons chopped fresh ginger
• 1/2 medium red onion, thinly sliced
• 1 medium red or orange bell pepper, cored, seeded, and diced
• 8 ounces baked tofu, cubed (store-bought or homemade, or see Recipe Notes)

• To serve:
• 3 to 4 cups cooked rice or other grains (see Recipe Notes)
• Toasted sesame seeds
• Minced chives

Make the sauce: Stir together the ingredients for the sauce and set near the stove.

Make the stir-fry: In a wok or large skillet, heat the oil over medium-high heat until shimmering. Add chickpeas, stirring and tossing for about 2 minutes, until the chickpeas start to pop. Stir in the minced ginger and continue to cook for 1 minute more.

Add the onion and the peppers to the pan and cook until onions are tender, 2 to 3 minutes. Toss in the baked tofu, cooking and stirring until the tofu is golden and chickpeas are browning, 4 to 6 minutes.

Pour the tahini sauce over the tofu and cook mixture for 60 seconds, just enough time to heat the sauce. Serve over grains and top with minced chives and toasted sesame seeds.

Recipe Notes

Tofu: I prefer the extra-crisp and unique texture of the baked tofu. However, 8 ounces of firm tofu, pressed for 30 minutes, will also work as well.

Grains: I'll mix up the grains depending what I have on hand at the time. Picture is a mixture of quinoa and millet.

Make ahead: The sauce can be made up to 1 day in advance and stored in an airtight container in the refrigerator.

Storage: Leftovers will keep for up to 3 days stored in an airtight container in the refrigerator.

Shaved Carrot + Avocado Salad with Tahini Dressing

| serves 4 |

Dressing

• 1 tablespoon tahini
• 2 tablespoons boiling water
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• kosher salt

 Salad:

• 3/4 lb (340 g) carrots, thinly sliced on the diagonal into coins
• 1 ripe avocado, halved and pitted
• 2 teaspoons toasted sesame seeds
• 2 scallions, roots and dark green tops trimmed off, white and light green parts thinly sliced
• 2 tablespoons roughly chopped fresh cilantro (optional)

method

1. in a medium bowl, whisk together the tahini, boiling water, olive oil, and lemon juice. season to taste with salt. put the carrots in a large bowl, add half of the dressing, and toss to combine.
2. transfer the dressed carrots to a serving platter.  use a spoon to artfully scoop the avocado from its shell into pieces and place them over the carrots.  season the avocado pieces to taste with salt and then drizzle the salad with the remaining dressing.  scatter the salad with the sesame seeds, scallions, and cilantro (if using).  serve immediately.   

note: if your sesame seeds aren't already toasted, put them in a dry skillet over medium heat and cook, stirring, until they're golden brown, about 4 minutes

spin offs:

toss shaved fennel, thinly sliced kumquats, and sliced scallions with kumquat and/or lemon juice and olive oil.  garnish with fennel fronds, toasted marcona almonds, and lots of shaved parmesan.
dress shaved celery, toasted walnuts, and chopped italian parsley with lemon juice and olive oil.
dress shaved cabbage with sesame seeds, rice wine vinegar, and sesame oil.
dress shaved green apples with fish sauce, lime juice, and brown sugar. stir in salty peanuts and thinly sliced fresh red chile.

Crispy Orange Ground Beef & Veggies

Serves 4

 

1 pound ground beef
1/3 cup freshly squeezed orange juice (from 1 medium navel orange)
3 tablespoons tamari or soy sauce
1 teaspoon Asian sesame oil
1 tablespoon packed light brown sugar
1 tablespoon cornstarch
3 cloves garlic, minced
1 teaspoon kosher salt, divided
1/4 teaspoon red pepper flakes
1 1/2 tablespoons canola or vegetable oil, divided
1/4 teaspoon freshly ground black pepper
3 tablespoons thinly sliced fresh orange zest
1 medium onion, cut into 1-inch chunks
1 medium red bell pepper, cored, seeded, and cut into 1-inch chunks
Cooked rice, for serving
2 medium scallions, thinly sliced
 

Remove the beef from the refrigerator and set out at room temperature while you make the sauce.

Place the orange juice, tamari or soy, sesame oil, brown sugar, cornstarch, garlic, 1/2 teaspoon of the salt, and red pepper flakes in a measuring cup with a spout or small bowl and whisk to combine; set aside.

Heat 1/2 tablespoon of the oil in a large frying pan over high heat until shimmering. Add the beef and season with the remaining 1/2 teaspoon salt and pepper. Press the meat into an even layer and cook undisturbed until the bottom is brown and crisped, about 4 minutes. Break up the meat with a wooden spoon, then press it into the pan to help it brown. Cook until well-browned and crisp all around, 3 to 4 minutes. Transfer to a large paper towel-lined plate.

Drizzle the remaining 1 tablespoon oil around the pan. Add the orange zest, onion, and pepper, and cook, stirring occasionally until slightly tender, about 3 minutes. Rewhisk the sauce, pour into the pan, and stir to coat the vegetables. Bring to a boil and cook until thickened, about 1 minute. Return the beef to the pan and stir to combine. Serve over rice, topped with scallions.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. 

From the Kitchn

Sour Cream Pancake

3/4 C AP flour
1 t baking soda
1/2 t kosher salt
2 eggs
1 C sour cream
1 T brown sugar
unsalted butter for cooking and serving

In a large bowl, combine flour, baking soda and salt and whisk to combine. Crack the eggs into a medium bowl, add the sour cream and brown sugar and whisk until uniform. Pour the sour cream mixture into the flour mixture and mix with a wooden spoon. Better to undermix than overmix. It should be a little lumpy.

Set a griddle or large cast iron skillet over medium heat and add 1 T butter. Once the butter melts, pour in batter about 1/4 c at a time. Cook until small bubbles appear and undersides are nicely browned, 1-2 minutes. Flip and cook another 1-2 minutes. Serve with butter and blueberries.

Recipe from Julia Turshen.

Pear Clafoutis

This is one of my favourite recipes.

martha’s clafoutis batter

ingredients:

• ½ cup sugar (reserve 1 Tbsp. to dust baking dish)
• ¾ cup milk
• ¼ cup heavy cream
• 3 eggs
• 1 teaspoon vanilla extract
• pinch of salt
• 2/3 cup all-purpose flour

steps: Preheat the oven to 350F.
In a blender, combine the ingredients, and blend on high for 1 minute, scraping the sides once midway.

 Into a 9-inch glass pie dish or a fluted porcelain tart dish that has been buttered first and dusted with the reserved 1 Tablespoon of sugar, pour half the batter.

Arrange 3 cups of sliced fruit of your choice in the partly filled pan. Pour on the remaining batter and bake at 350F until the top puffs and starts to turn golden-brown, about 45-60 minutes.

Note: Everyone’s clafoutis custard is a little different (just as is everyone’s pancake batter or pie crust, though the basics are the same). Martha even has more than one on her website. For example, Mark Bittman recommends ½ cup sugar, 3 eggs, 1/3 cup all-purpose flour, ¾ cup heavy cream OR plain yogurt, 1 teaspoon of vanilla and a pinch of salt). You may like more fruit or more custard on balance. Experiment, and enjoy.

Mujaddara with Spiced Yogurt

From Food 52.

By Rivka

Author Notes: During my time living in Israel, my favorite place for upscale-ish dining was an unassuming neighborhood joint that put modern spins on traditional dishes. Their take on mujaddara was actually pretty traditional -- jasmine rice, lentils, loads of caramelized onions -- but they topped it all with a cumin-spiked spiced yogurt that was out of this world. I've tried to replicate it here. I've also substituted puy lentils for the traditional green lentils, as they hold their shape better. One last note: I've found that mujaddara improves with age, as the flavors blend together. - Rivka

Food52 Review: Rumor has it that Mujaddara is not only good, but good for you too (apparently, the combination of lentils, onions and yogurt wields near magical powers -- especially for women). Whatever its health properties, we love the varying textures and flavors: crisp, sweet onions tangle with fluffy jasmine rice and tiny, plump French lentils that burst happily in your mouth; the minted spiced yogurt adds zip and simultaneously ties everything together. Rivka's nuanced dish is a meal all its own, and its fragrance lingers long after you've taken the last bite. - A&M

Serves 4

For the Mujaddara

• 3/4 cup Puy lentils (aka French lentils, the tiny dark brown ones)
• 1 teaspoon salt, divided
• 1 cup jasmine rice
• 2 tablespoons butter
• 3 tablespoons olive oil
• 6 cups onions (about 3 medium onions), halved and thinly sliced

For the yogurt

• 1/2 cup Greek yogurt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin (freshly ground, if possible)
• 1/2 teaspoon coriander (freshly ground)
• 1/2 teaspoon spicy paprika or aleppo pepper
• 3 tablespoons chopped fresh mint
• Juice and zest of half a lemon
• 1/4 teaspoon salt

1. Preheat the oven to 400 degrees.
2. Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse pot.
3. Add rice, the remaining 1/2 teaspoon salt and 1 1/2 cups water to the pot, set over medium heat, and bring to a boil. When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes (the tried-and-true Amanda Hesser method!) until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.
4. While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
5. After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.
6. Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to marry the flavors together. (Truth be told, this dish improves with age.) Taste, and add more onions if desired. Meanwhile, make the yogurt: mix all ingredients together in a small bowl. (Yes, it's really that simple.)
7. If mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and top with a dollop of yogurt.

Eggplant, Tomato and Chickpea Casserole

From New York Times.

Martha Rose Shulman

• Yield 4 to 6 servings
• Time 2 hours

Andrew Scrivani for The New York Times

This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.

Ingredients

• 1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
• Salt to taste
• 3 tablespoons extra virgin olive oil
• 1 large onion, sliced thin across the grain
• 2 to 4 garlic cloves (to taste), minced
• 1 (28-ounce) can chopped tomatoes
• 2 tablespoons tomato paste
• Pinch of sugar
• ⅛ teaspoon cinnamon
• 1 sprig basil
• 1 (15-ounce) can chickpeas, drained
• 3 tablespoons chopped flat-leaf parsley (optional)

• Nutritional Information

Preparation

1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
2. Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
4. Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

Tip

• Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days. Martha Rose Shulman can be reached at martha-rose-shulman.com.

JB 2 years ago

Added some feta on top....and some roasted pine nuts for a nice holiday dish that did not take a lot of time....and loved that I could assemble and put in fridge the day before...could add some fresh basil or oregano leaves....its really a beautiful basic combo that one can play with

Reply

BERFB 2 years ago

We loved this. I agree with previous comments and increased the cinnamon and added 1 teaspoon of cumin. I also added a finely chopped cayenne pepper at the garlic stage for a little heat. I used one and a half cans of chickpeas for a heartier main course. Serve this with warm naan for a great casual meal.

Leigh 2 years ago

We love this, and have made it 4 times. But I just put it all in the pan without layers. So good I even ate it for breakfast. And it's awfully good with melted cheese over it (what isn't ?

Chas 2 years ago

Have been cooking this for 4 months now, prepared about 8 times so far. Previous comments are on the mark---need to triple or quadruple the cinnamon. Add a touch more sugar. I also add a teaspoon of soy sauce. Also add cumin and/or some very good chili powder--half a tsp. I like the idea of harissa--might try it next time. And cutting the cooked eggplant into slightly smaller piece. Absolutely delicious, healthy recipe.

Karen 1 year ago

Did you add the raw rice to the bottom of the pan or cook it separately and spoon the casserole over it?

Ed 2 years ago

This is really good, but the next time I make it I will cut the eggplant into smaller pieces and roast longer. This way it will get softer and blend into the casserole more.

Leigh 2 years ago

After making this 2 times, I find I like it with an extra onion, 4 cloves of garlic, and 1/4 tsp. cinnamon. We are making it again tonight. Absolutely love it.

Rich 1 year ago

Made this tonight with some feta cheese in the middle. In the sauce, I omitted the cinnamon and added some Ras el Hanout (Moroccan spice blend) and a pinch of red pepper flakes. It was fantastic -- my wife went back for thirds. Served with some homemade tzatziki and a salad of chopped cucumbers and bell peppers with fresh oregano, oil and vinegar.

Ti 10 months ago

Did not roast the eggplant. Cut it in cubes and sizzled it with the onions when they were almost transparent. Cinnamon increased to ½ tsp and toasted at the end of the onion/eggplant frying on the pan bottom after clearing away a space.
Almost forgot! I do not bake this but let it reduce on a bit higher than low and it is as tasty as putting in a casserole and baking. Less dishes too.

Mary 2 years ago

Made this over black rice and added feta topping, got raves at a party even from friend who is "leery of veggie stuff."

Jean 2 years ago

Eliminate the cinnamon and add 2 tsp. Parmesan, dried Italian seasonings and additional dried basil.
Cover with shredded mozzarella and then bake.

Reply

11This is helpful

Lesley 2 years ago

I too increased the cinnamon (x3) and added cardamom (1tsp) and sugar (1T) too. I sliced the eggplant lengthwise and layered it in the dish like you would lasagna noodles. I added parmesan on the top.

Reply

9This is helpful

Nina 2 years ago

Made this with some Asian eggplants from my garden, sliced length-wise. I did add more cinnamon as I really wanted that Mid-Eastern flavor to come thru. I drank it with a Loire Red. Cool leftovers for lunch are terrific.

Reply

9This is helpful

Rob 1 year ago

Divine...I doubled the cinnamon and added a teaspoon of cumin and a half teaspoon of srirachi and scatted pine nuts on top

]

Norma 2 years ago

My husband and I both felt this dish needed more spice in the tomato sauce. More cinnamon and added cumin would help, but I think next time I make this I'll also try adding some harissa or dice a single fresh sanaam pepper in the sauce to give it a little heat.

bill cadbury 10 months ago

Good, but needs twice the eggplant, i.e. 2pounds rather than one. Also, no need to layer--just do the eggplant in chunks and mix all together. And as everyone notes, lots more cinammon: I used half traspoon, could be a bit more than that.

kayandallie 1 year ago

I heeded the advice of others and doubled the cinnamon (actually I more than doubled, but I think a simple double would be best) and added the 1 tsp cumin and some hot pepper flakes. So many eggplant and tomato dishes are the same but this one was different and extremely tasty. I will definitely make it again.

emp 4 months ago

Listened to the other comments and upped the cinnamon and sugar. Sautéed the eggplant in olive oil while the sauce was cooking. Used fresh tomatoes. Let a small, whole jalapeño run around in the sauce while it cooked. Very nice.

Easy Green Bean Casserole

From Damn Delicious.

The easiest, creamiest green bean casserole ever. Even the pickiest of eaters will be begging for seconds!

Ingredients:

• 1 pound green beans
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 onion, diced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup milk
• 1/2 cup heavy cream
• 2 teaspoons Worcestershire sauce
• 1/2 cup FRENCH’S® Original French Fried Onions, or more, to taste

Directions:

1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a large pot of boiling salted water, blanch green beans until bright green in color and tender crisp, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
3. In a small bowl, whisk together cornstarch and 2 tablespoons water; set aside.
4. Melt butter in a large skillet over medium high heat. Add garlic, mushrooms, onion, thyme and nutmeg. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in milk, heavy cream and Worcestershire.
5. Bring to a boil; reduce heat and stir in cornstarch mixture until thickened, about 2-3 minutes. Stir in green beans.
6. Add green bean mixture to prepared baking dish. Sprinkle with fried onions. Place into oven and bake until bubbly and golden brown, about 15 minutes.
7. Serve immediately.

Baked Oatmeal Pudding

My husband and I eat oatmeal almost everyday for breakfast. I tried this recipe today from the WomenHeart's All Heart Family Cookbook. It's very good, but I would make it with less sugar next time.

• 1 cup fat-free milk
• 2 eggs
• 2 tablespoons light olive oil
• 1/3 cup packed brown sugar (or less)
• 1 teaspoon ground cinnamon
• 1 1/2 cups old-fashioned rolled oats
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup chopped nuts (I used slivered almonds)
• 1/4 cup dried cherries, cranberries, or strawberries
• 1 firm ripe apple or pear, chopped
• 1/2 cup fresh or frozen blueberries

1. Preheat oven to 325. Coat an 8″ square baking dish with cooking spray.
2. In a large bowl, whisk together the milk, eggs, oil, sugar, and cinnamon. Stir in the oats, baking powder, salt, nuts, dried fruit, and apple or pear. Stir just until well blended.
3. Pour into the prepared pan. Bake for 25 minutes (or 40 minutes in toaster oven), or until liquid is absorbed and the top is light golden brown. Spoon into bowls and top with blueberries.

Per serving: 278 calories, 96 calories from fat, 11 g total fat, 2 g saturated fat, 4 g monounsaturated fat, 3 g polyunsaturated fat, 71 mg cholesterol, 257 mg sodium, 39 g carbohydrates, 4 g fiber, 22 g sugar, 8 g protein.

Baked-Eggplant Parmesan

From  Martha Stewart

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

Source: Everyday Food, December 2003  

• Olive oil, for baking sheets
• 2 large eggs
• 3/4 cup plain dry breadcrumbs
• 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Coarse salt and ground pepper
• 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
• 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
• 1 1/2 cups shredded mozzarella

 Directions

1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

   Watch: How to Make Dried Breadcrumbs
2.  Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.