Healthier Green Bean Holiday Casserole
Ingredients:
1/4 cup olive oil
1 cup shallots6 medium shallots, sliced into rings (about 1 cup)
1 1/2 lbs. fresh string beans, trimmed
1 lb. crimini or button mushrooms, sliced
4 cloves garlic, minced
1 tblsp. fresh thyme chopped
3 cups soy milk
3 tbsp. “smart butter”
3 tblsp. all-purpose flour
1/3 cup fresh grated parmesan cheese
1/2 cup fresh parsley, finely chopped
1/4 tsp. ground nutmeg
S&P to taste
Olive oil
Directions:
Preheat the oven to 375 degrees F.
Add olive to small saute pan, heat just below smoking point. Add shallots and cook until crisp, stirring constantly to avoid burning. Drain on paper towels. Reserve the oil in the skillet.
In a small pot, add beans to boiling water and cook until bright green and tender (beans should still be “al dente” and have a bit of snap to them) DO NOT OVERCOOK!
To a large non-stick skillet, heat remaining shallot oil over medium heat. Add mushrooms and cook until tender and browned. Add garlic and thyme, continue to cook for approximately 1 minute. Transfer mix to a medium mixing bowl.
Whisk together the soy milk, flour and smart butter to create a roux. Add roux to skillet and heat on medium low, whisking until thickened. Remove pan from heat and stir in green beans, mushroom mix, parmesan cheese, parsley, nutmeg and S&P.
Coat 2-quart baking dish with cooking spray. Add green bean casserole mixture into the prepared dish and sprinkle shallots over the top. Bake until golden (approximately 20 minutes).
Fall Squash Quinoa
Ingredients:
2 cups quinoa, rinsed well
2 cups butternut squash (peeled, seeded and chopped)
2 tablespoons extra-virgin olive oil
1/3 cup chopped fresh parsley
1/4 cup dried cranberries
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Directions:
Preheat the oven to 400 degrees F.
In a large mixing bowl, toss butternut squash with olive oil and spread out onto a large baking sheet. Season with S&P and roast until tender.
Prepare quinoa according to package instructions. Remove from heat and fluff with a fork. Add roasted butternut squash to quinoa in a large mixing bowl, combing the cranberries, parsley and lemon juice. Stir gently until all ingredients are combined.
Serve with your favorite holiday protein!
