Simply Cookbooks

Archive for the ‘Vegetable Side Dishes’ Category

Everyone and their Grandmother has made a Green Bean Casserole at one time in their lives.  Most just put green beans, can of mushroom soup, and top with canned fried onions, put in oven and then they serve.  At least that is how it went in my family and the reason why no one, including myself ever ate it.

Recently I came across this recipe at my favorite recipes site (BHG) and decided to try it.  There was a lot of noses turned up, and a lot of “why?” questions, but in the end everyone did try it and enjoyed it.

Ingredients

* 2  9-ounce packages frozen French-style green beans
* 1/3  cup chopped onion
* 2  teaspoons margarine
* 3  tablespoons fine dry bread crumbs
* 1  10-3/4-ounce can lower-sodium condensed cream of mushroom soup
* 1/4  cup plain fat-free yogurt
* 2  tablespoons diced pimento
* 1/8  teaspoon pepper

Directions

1. Cook the green beans according to the package directions, except omit salt. Drain well.

2. Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.

3. In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.

4. Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.

Makes: 5 side-dish servings
Prep: 15 minutes
Bake: 25 minutes

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–SALAD–
2 c. cauliflower florets
2 c. cut up fresh broccoli
1/2 c. raisins
1/4 c. sliced green onions
1/4 c. shelled sunflower seeds
3 slices bacon, crisply cooked,
crumbled
–DRESSING–
1/2 c. mayonnaise or salad dressing
2 tbsp. sugar
1 tbsp. cider vinegar
In a small bowl using wire whisk, blend all dressing ingredients. In large
bowl, combine all salad ingredients; toss lightly. Pour dressing over salad
mixture; toss lightly to coat. Sprinkle with additional sunflower seeds, if
desired. Makes 8 (1/2 cup) servings.

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Eating Well Magazine

Total Time: 20 minutes
Yield: 4 servings, about 3/4 cup each

These simple sautéed mushrooms work as a quick, weeknight side dish. To turn them into a main course, toss with cooked pasta and a generous handful of Parmesan cheese or fold into an omelet with Gruyère, fontina or Swiss cheese.

RECIPE INGREDIENTS
1 ounce bacon (about 1 1/2 slices), chopped
1 1/2 pounds mixed mushrooms such as cremini, shiitake (stemmed) and portobello, cut into 1/4-inch slices
2 medium cloves garlic garlic,
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup dry white wine

DIRECTIONS
Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.

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