![]() Mix it all together so that it is well combined. Stir in one tablespoon of olive oil and 1 teaspoon of minced garlic. If you don’t like mushrooms, you can easily leave them out.Ĭombine the bread crumbs with the parsley and add 2 tablespoons of grated Parmesan cheese. Then chop up a small onion, 1/4 cup of fresh flat leaf parsley, and 6 oz of mushrooms. ![]() (I just use my small Cuisinart food processor.) You need to pulse two pieces of whole wheat bread until coarse crumbles form. ![]() Immediately remove the green beans from the hot water and put them in the ice bath.ĭrain the green beans after they have cooled and pull out a small food processor. When the water is at a rolling boil, add the green beans and boil them for about 3-4 minutes or until they are tender. So while the water boils, fill a large bowl with ice water so that it is very, very cold. Blanching is a simple process that means cooking a food just until it is done and then immediately stopping the cooking process by plunging the food into ice cold water. Heat some water in a large saute pan in order to blanch the green beans. If these are not available, you can use regular green beans or even drained green beans from a can. Start with 1 pound of haricot verts, also known as French green beans. Everything’s from scratch! Let me show you the side dish you’re going to want to make this Thanksgiving: But this healthy green bean casserole from Cooking Light is my new best friend because it packs all the fresh flavor and creamy goodness into the dish without adding any preservatives or MSG. My allergy to MSG has become increasingly dangerous over the years, so I have learned to check the ingredient list on nearly any processed food I consume. As much as I love the flavor, my body cannot handle the MSG and other preservatives in most canned soups. The Green Bean Casseroles I have had in the past always call for a can of cream of mushroom soup.
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