Roasted Green Beans with Caramelized Shallots
(adapted from: https://alexandracooks.com) 8 servings What you need: 7-8 shallots (enough to yield 2 cups sliced) 1/4 cup extra-virgin olive oil 2 pounds trimmed thin green beans kosher salt 1 Tablespoon vinegar (any kind) What to do: Thinly slice the shallots. Place 1/4 cup of the olive oil and the shallots in a skillet set over high heat. As soon as they sizzle, give the shallots a stir, then turn the heat to low. Cook the shallots for 25 to 30 minutes or more, stirring occasionally until they’ve turned a deep amber and begin to caramelize. Use a slotted spoon to transfer them to your paper towel lined plate. Season with flaky sea salt. Heat oven to 450F Place the green beans on a rimmed sheet pan (at least 13 x 18 inches). Toss with 2 tablespoons of olive oil and 1teaspoons of kosher salt and bake for 15 minutes. Stir the beans and cook for 5 to 10 minutes more until some of the greens are charred at the edges and all of the greens are crisp-tender. Remove the pan from the oven and toss with 1 Tablespoon of vinegar. Add more kosher salt to taste. Transfer to serving plate. Spread fried onions on top. Serve immediately or at room temperature. Note: If time is tight, can use store bought French fried onions instead of the homemade shallots. Alexandra Cooks: https://alexandracooks.com |
Paul's Cole Slaw
Serves 8 What you need 3/4 cup mayonnaise 3 Tablespoons sugar 3 Tablespoons apple cider vinegar 3/4 teaspoon celery seed 3/4 teaspoon salt 16 oz Cole Slaw mix (or 1 small head of cabbage shredded and 1 carrot shredded) What to do In a large bowl, whisk together the first 5 ingredients until smooth and well combined. Add cabbage and mix until evenly coated. Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving. |
Dilly Beans
(without canning) Dilly beans are pickled green beans, super crisp and delicious What you need: 6 canning jar pints 3 pounds fresh green beans {washed and trimmed} 6 sprigs fresh dill A pinch in each jar (6) dill seed celery seed whole peppercorns red pepper flakes {dried} 1/2 garlic clove 1/2 thin slice onion Brine: 2 1/2 cup white vinegar 1 cup red wine vinegar 3 1/2 cup water 2 Tablespoons sugar 2 Tablespoons Sea salt What to do Blanch the beans: boil green beans for 1 minute and drain. Immediately put the beans in a bowl of ice water for 5 minutes. Drain the beans and set aside. With jars tipped on their sides fill each half way with beans. Add to each jar a sprig of dill and a pinch each of: dill seed, celery seed, peppercorns, red pepper flakes, 1/2 garlic clove, 1/2 thin onion slice. Add the rest of the beans to the jars. Make the brine: in a saucepan, bring vinegars, water, salt, and sugar to a boil. Once it has boiled and the sugar has dissolved pour the brine over the beans, put a lid on them and keep them on the counter for 12 hours. After 12 hours, transfer to the fridge. Allow them to sit in the fridge for 2 days before consuming. These beans are not shelf stable and must be stored in the fridge. The dilly beans will keep in the fridge for 3-6 months. |
Roasted Kabocha Winter Squash
What you need 1 medium kabocha squash (skin is tender and eatable) 2 tablespoons extra-virgin olive oil sea salt freshly ground black pepper 1 Tablespoon maple syrup 1 teaspoon soy sauce 1 teaspoon sesame seeds, toasted (optional) What to do Heat the oven to 400F. Wash squash. Pierce the skin of the squash in several places with a sharp knife. Microwave the whole squash for 4-5 minutes. You’re not cooking it, just making it soft enough to cut. Cut in half vertically from stem to bottom. Scoop out the *seeds. Place the squash cut-side down on a cutting board, trim off the stem and the bottom root side. Use a rocking motion to cut it into 1-inch-thick wedges. Arrange the squash slices evenly on a parchment lined sheet pan. Brush each side with olive oil and season liberally with salt and pepper. Roast for 20 minutes and then turn each piece over. Mix the maple syrup, and soy sauce. Brush onto each slice. Return to oven for 20 minutes until golden brown and tender. Sprinkle with sesame seeds. * Save and roast the seeds just as you would pumpkin seeds |
Mashed Kabocha Winter Squash
What you need 1 medium kabocha squash 2 tablespoons extra-virgin olive oil Sea salt Freshly ground black pepper 2 Tablespoons melted butter 2 Tablespoon maple syrup 1/4 cup milk What to do Heat the oven to 400F Wash squash. Pierce the skin of the squash in several places with a sharp knife. Microwave the whole squash for 4-5 minutes. You’re not cooking it, just making it soft enough to cut. Cut in half vertically from stem to bottom. Scoop out the *seeds. Brush the inside surface of the squash with olive oil and season with salt and pepper, to season. Place the squash cut-side down on a parchment lined sheet pan. Bake for 45-60 until tender and easily pierced with a fork. Let cool enough to handle. Scoop out the flesh and mash it with butter, maple syrup and milk. * Save and roast the seeds just as you would pumpkin seeds |
Baked Beans (Dave and Barb)
Serves 20+ What you need 1 lb hamburger 1 medium onion Canned Beans (3 - 15 oz cans any variety) black black-eyed butter kidney white navy 1 large can baked beans 1 pound bacon, cooked and crumbled (optional) Sauce 1/2 c white sugar 3/4 c brown sugar 3/4 c ketchup 1 tsp mustard 1/2 cup molasses (optional) What to do In a large skillet, cook the ground beef and onions until the meat is no longer pink; drain. Drain and rinse all of the beans except for the baked beans Combine all ingredients. Bake at 350 degrees for 45 minutes or Slow cooker on Low heat setting 6 hours. Similar recipe: Slow Cooker Cowboys Beans |
Pineapple Cheese Casserole
adapted from Paula Deen's recipe {Servings: 10} What you need 1/2 cup sugar 6 tablespoons all-purpose flour 2 cups grated sharp cheddar cheese 2 (20 oz) cans pineapple tidbits drained 1 sleeve Ritz Crackers cup made into crumbs (about one cup - 32 crackers) 8 tablespoons melted, plus extra for greasing pan butter What to do Preheat the oven to 350 °F. Grease a medium-size casserole dish with butter. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. In another medium bowl, combine the cracker crumbs and melted butter stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake uncovered for 25-30 minutes until top is golden brown. Serve warm, room temperature or chilled |