Broccoli Green Bean Casserole
Cooking spray
1 1/2 cups unsweetened coconut milk or milk
2 1/2 tablespoons coconut flour or other flour of your choice
1 cup (8 ounces) fat-free cream cheese, softened
3/4 cup chopped onion (about 1/2 medium)
3 Artichoke Garlic Chicken Sausage (Optional)
1 cup panko Almond Slivers
Preparation
Arrange broccoli and green beans in an even layer in an 11 x 7-inch baking dish coated with
cooking spray; set aside. If you are using sausage.... add sausage at this point
Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheese; stir until smooth. Stir in onion. Spoon cheese mixture evenly over broccoli.
Place almond slivers in a small bowl. Drizzle with butter, and toss. Sprinkle almonds evenly over cheese mixture. Bake at 375° for 25 minutes or until mixture begins to bubble and almonds brown.
"Cheesy" Kale Chips
Ingredients:
Head of kale, washed (very well, many times over), torn into
palm-sized pieces (ribs removed), and towel dried (or
spun in one of those fancy spinners)
1 tablespoon olive oil
Kosher Salt
¼ cup of Nutritional Yeast (found at health food stores, usually in
bulk section) or parmesan cheese
Preheat oven to 350 degrees. Place the kale pieces in a large bowl. Toss and rub the oil into the pieces. Now you want to salt and season the pieces with as much as you desire, sprinkle and toss the salt and the yeast or cheese. Spread the dressed pieces of kale out onto a baking sheet in a single layer, do not over crowd the pan; if you have more than the one baking sheet can hold, work in batches! Bake the kale for 15-18 minutes on the top rack placed in the upper third of the oven. Feel free to toss the chips once or twice but it isn't completely necessary. Once the chips have reached your desired crispiness.
Head of kale, washed (very well, many times over), torn into
palm-sized pieces (ribs removed), and towel dried (or
spun in one of those fancy spinners)
1 tablespoon olive oil
Kosher Salt
¼ cup of Nutritional Yeast (found at health food stores, usually in
bulk section) or parmesan cheese
Preheat oven to 350 degrees. Place the kale pieces in a large bowl. Toss and rub the oil into the pieces. Now you want to salt and season the pieces with as much as you desire, sprinkle and toss the salt and the yeast or cheese. Spread the dressed pieces of kale out onto a baking sheet in a single layer, do not over crowd the pan; if you have more than the one baking sheet can hold, work in batches! Bake the kale for 15-18 minutes on the top rack placed in the upper third of the oven. Feel free to toss the chips once or twice but it isn't completely necessary. Once the chips have reached your desired crispiness.
Braised Escarole with Olives and Parmesan Cheese
Special Thanks to: “Ten Dollar Dinners” by Melissa d’Arabian
(serves 4)
preparation time:
10 minutes
cooking time:
20 minutes
1/2 cup pitted kalamata olives
2 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
1⁄8 teaspoon crushed red pepper flakes
1 head escarole, sliced crosswise into 1/2-inch strips
1/2 cup chicken broth or water
Zest and juice of 1 lemon, plus 1 lemon sliced into wedges for serving
3 tablespoons grated Parmesan cheese
1. Place the olives on a cutting board, smash with the side of a knife, and then roughly chop. Set aside. Heat the olive oil in a large, deep skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the olives and escarole and cook, stirring often, until the escarole starts to wilt, 2 to 3 minutes.
2. Stir in the broth and lemon zest and juice, and cover. Reduce the heat to low and cook until the escarole is tender, about 10 minutes. Remove the lid, raise the heat to high, and simmer the escarole until the liquid in the pan is reduced by one quarter, 1 to 2 minutes. Serve warm sprinkled with Parmesan and with a lemon wedge on the side.
(serves 4)
preparation time:
10 minutes
cooking time:
20 minutes
1/2 cup pitted kalamata olives
2 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
1⁄8 teaspoon crushed red pepper flakes
1 head escarole, sliced crosswise into 1/2-inch strips
1/2 cup chicken broth or water
Zest and juice of 1 lemon, plus 1 lemon sliced into wedges for serving
3 tablespoons grated Parmesan cheese
1. Place the olives on a cutting board, smash with the side of a knife, and then roughly chop. Set aside. Heat the olive oil in a large, deep skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the olives and escarole and cook, stirring often, until the escarole starts to wilt, 2 to 3 minutes.
2. Stir in the broth and lemon zest and juice, and cover. Reduce the heat to low and cook until the escarole is tender, about 10 minutes. Remove the lid, raise the heat to high, and simmer the escarole until the liquid in the pan is reduced by one quarter, 1 to 2 minutes. Serve warm sprinkled with Parmesan and with a lemon wedge on the side.
Roasted Cauliflower with Shallots and Golden Raisins
1 medium head of cauliflower cut into florets
2 large shallots, thinly sliced
3 tablespoons extra virgin Olive Oil
coarse salt and ground pepper
2 teaspoons Dijon mustard
1 cup fresh breadcrumbs
1/4 cup golden raisins
1.Preheat oven to 425. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
2. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon olive oil, then stir in breadcrumbs and raisins.
3. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.
2 large shallots, thinly sliced
3 tablespoons extra virgin Olive Oil
coarse salt and ground pepper
2 teaspoons Dijon mustard
1 cup fresh breadcrumbs
1/4 cup golden raisins
1.Preheat oven to 425. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
2. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon olive oil, then stir in breadcrumbs and raisins.
3. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.
Creamed Swiss Chard
Serves 6
4 bunches swiss chard
1/4 cup (1/2 stick)unsalted butter
1/4 cup all-purpose flour
1 1/2 cupwhole milk
1/4 teaspoon ground nutmeg
coarse salt and ground pepper
In a large pot,bring 2 tablespoons water to a boil over medium-high. Gradually add 4 bunches swiss chard, stems removed,leaves cut into 1-inch strips,and cook until chard is just wilted, 2 to 3 minutes. Transfer to a colander to drain, presing out as much liquid as possible.
In a pot, melt 1/4 cup (1/2 stick) unsalted butter. Whisking constantly, slowly add 1 1/2 cups whole milk. Cook whisking along bottom of pot, until coased. Stir in 1/4 teaspoon ground nutmeg and season with coarse salt and ground pepper.
4 bunches swiss chard
1/4 cup (1/2 stick)unsalted butter
1/4 cup all-purpose flour
1 1/2 cupwhole milk
1/4 teaspoon ground nutmeg
coarse salt and ground pepper
In a large pot,bring 2 tablespoons water to a boil over medium-high. Gradually add 4 bunches swiss chard, stems removed,leaves cut into 1-inch strips,and cook until chard is just wilted, 2 to 3 minutes. Transfer to a colander to drain, presing out as much liquid as possible.
In a pot, melt 1/4 cup (1/2 stick) unsalted butter. Whisking constantly, slowly add 1 1/2 cups whole milk. Cook whisking along bottom of pot, until coased. Stir in 1/4 teaspoon ground nutmeg and season with coarse salt and ground pepper.
Roasted Parsnips and Apples
Serves 4
2 pounds parsnips, peeled and cut into 1/2-inch slices
2 apples, such as Gala or Pink Lady
3 teaspoons unsalted butter,cut into small pieces
1 tablespoon finey grated orange zest
1/4 teaspoon ground cinnamon
1 tablespoon orange juice
Coarse salt
Preheat oven to 450, On a rimmed baking sheet,combine 2 pounds parsnips,2 apples,such as Gala or Pink Lady,cored and diced large.Dot with 3 tablespoons unsalted butter. Roast until parsnips and apples are tender and golden, about 30 minutes,stirring halfway through. Toss with 1 tablespoon finely grated orange zest, 1 tablespoon orange juice,and 1/4 teaspoon ground cinnamon; season with coarse salt.
2 pounds parsnips, peeled and cut into 1/2-inch slices
2 apples, such as Gala or Pink Lady
3 teaspoons unsalted butter,cut into small pieces
1 tablespoon finey grated orange zest
1/4 teaspoon ground cinnamon
1 tablespoon orange juice
Coarse salt
Preheat oven to 450, On a rimmed baking sheet,combine 2 pounds parsnips,2 apples,such as Gala or Pink Lady,cored and diced large.Dot with 3 tablespoons unsalted butter. Roast until parsnips and apples are tender and golden, about 30 minutes,stirring halfway through. Toss with 1 tablespoon finely grated orange zest, 1 tablespoon orange juice,and 1/4 teaspoon ground cinnamon; season with coarse salt.
Brussels Sprouts with Maple and Cayenne
Serves 4
2 pounds Brussels Sprouts
1 tablespoon + 1 teaspoon Extra Virgin Olive Oil
Coarse Salt
1 tablespoon pure maple syrup
1/8 teaspoon cayenne pepper
Preheat oven to 400 degrees. On a rimmed baking sheet, toss 2 pounds brussels sprouts, trimmed and halved length-wise, with 1 tablespoon plus 1 teaspoon extra virgin olive oil; season with coarse salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15-20 minutes, stirring halfway through. Meanwhile, in a small bowl, combine 1 tablespoon pure maple syrup and 1/8 teaspoon cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat, and roast 1 minute.
2 pounds Brussels Sprouts
1 tablespoon + 1 teaspoon Extra Virgin Olive Oil
Coarse Salt
1 tablespoon pure maple syrup
1/8 teaspoon cayenne pepper
Preheat oven to 400 degrees. On a rimmed baking sheet, toss 2 pounds brussels sprouts, trimmed and halved length-wise, with 1 tablespoon plus 1 teaspoon extra virgin olive oil; season with coarse salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15-20 minutes, stirring halfway through. Meanwhile, in a small bowl, combine 1 tablespoon pure maple syrup and 1/8 teaspoon cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat, and roast 1 minute.
Chili-Sauce Kale Chips
Serves 6
2 bunches curly kale (20 oz each) stems removed, leaves torn into 2-inch pieces
2 tables spoons extra-virgin Olive Oil
5 teaspoons or more if desired of Sriracha or other hot sauce
Coarse Salt
Preheat oven to 300 degrees, with racks in upper and lower thirds. Wash and dry kale and divide between two rimmed baking sheets (kale will shrink as it cooks). In a small bowl, stir together oil and hot sauce and drizzle over kale; season with salt. Using your hands, toss to coat. Bake until kale is crisp and just beginning to brown on edges, about 35 minutes, tossing kale every 10 minutes. Let cool on sheets on wire racks. (To store, keep in a large zip-top plastic bag at room temperature for up to 3 days.)
2 bunches curly kale (20 oz each) stems removed, leaves torn into 2-inch pieces
2 tables spoons extra-virgin Olive Oil
5 teaspoons or more if desired of Sriracha or other hot sauce
Coarse Salt
Preheat oven to 300 degrees, with racks in upper and lower thirds. Wash and dry kale and divide between two rimmed baking sheets (kale will shrink as it cooks). In a small bowl, stir together oil and hot sauce and drizzle over kale; season with salt. Using your hands, toss to coat. Bake until kale is crisp and just beginning to brown on edges, about 35 minutes, tossing kale every 10 minutes. Let cool on sheets on wire racks. (To store, keep in a large zip-top plastic bag at room temperature for up to 3 days.)
Braised Baby Bok Choy
Serves 2-3
1 cup chicken broth
3 tablespoons unsalted butter
3/4-1lb baby bok choy, trimmed
1/2 teaspoon Asian Sesame Oil
Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 mins. Transfer bok choy with tongs to a serving dish and keep warm, covered.
Broil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.
1 cup chicken broth
3 tablespoons unsalted butter
3/4-1lb baby bok choy, trimmed
1/2 teaspoon Asian Sesame Oil
Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 mins. Transfer bok choy with tongs to a serving dish and keep warm, covered.
Broil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.