Lemon Thyme and Ginger

Easy Dinner Recipes for the Family

Easy Dinner Recipes: Seared Fish Tacos

At times the hustle of the day’s events makes preparing a family dinner challenging. Preparing a balanced meal of a protein, vegetables and healthy carbohydrates takes time, especially when you cook with a lot of plant-based foods. Are there any solutions for making dinner that is easy to prepare and doesn’t require a lot of time slaving over a stove? Yes, there are. Listed below are links to easy dinner recipes found on my website for a quick and easy reference.

What is an easy dinner? A dinner recipe that requires little prep work and comes together in a reasonable amount of time. There are a couple of solutions to make dinner easier to put together. One short cut is, buy produce already chopped. Many grocery stores offer a wide selection of produce already chopped and ready for cooking. Each item may cost more, but if buying prepared vegetables is the difference between making dinner or not, it is worth the price. I do not usually buy cut up produce because these days I am mostly cooking for two. However, I cannot ignore how buying prepared vegetables saves a lot of time. It is my opinion, the value of cooking and eating a home cooked meal is significant, especially when compared to eating take out dinners.

Another time saver is make dinner in one pan. Sheet pan, or one pot dinners often require minimal prep, work and everything cooks on (or in) one pan. This also makes clean-up a lot easier as well.

All of these recipes easily come together with little prep work, or cooked in one pan or pot, or take a minimal amount of time to cook. Enjoy!

 

Easy dinner Recipe Post, Spanish inspired Mussels

Easy dinners: Shellfish

One of my favorite easy dinner recipe is my Spanish Inspired Mussels with Chorizo Sausage. The mussels are cooked in a broth of tomatoes, garlic, wine and Spanish chorizo sausage. The broth comes together in about 20 minutes and the mussels take 5 minutes to cook. I never served this meal to young children, but many adults love this. It is great for entertaining a small group of friends, because you can cook the sauce ahead of time then cook the mussels 5 minutes before you want to eat dinner. Serve with good crusty bread to soak up the juices and a tossed salad. For a vegetarian option, omit the chorizo sausage.

Sautéed Sesame Shrimp with Spinach is another supper easy dinner recipe. This recipe is an older one of mine, but the shrimp and spinach cook up quickly and with little effort. Serve with white or brown rice or your favorite grain.

 

Easy Dinner Recipes: Fish Tacos with Mango and Avocado salsa

Easy dinners: Fish

I honestly believe all my fish recipes on Lemon Thyme and Ginger are easy to make. By nature, fish does not require a lot of cooking time. They are an especially easy dinner to make when the fish is cooked in a pouch of parchment paper or aluminum foil. Rainbow Trout with Lemon and Dill and Oven Poached Salmon with Spinach Butter Sauce are both prepared en papilloteSole Stuffed with Herbs is similarly prepared, but it is not tightly sealed in a neat package.

Fish Tacos comes together easily when you buy the cabbage already sliced for coleslaw.

 

Easy Dinner Recipe: roasted curry chicken with potatoes and raisins.

Easy dinner: Chicken

Another favorite easy dinner are sheet pan meals. I particularity like to use chicken when I make a sheet pan dinner, either bone in or boneless work. The boned chicken will take longer to cook but the chicken does not dry out as much, especially with chicken breasts. If you want to go the boneless, skinless chicken route, use chicken thighs, breasts dry out too easily. Roasted Curry Chicken with Potatoes and Raisins has minimal prep and is delicious paired with blanched broccoli, green beans or a salad. Oven baked Chicken with Shallots and Fennel is another easy chicken dinner baked together on one sheet pan.

 

Easy Dinner recipes: Lamb chops

Easy Dinner: Meat

One of my favorite marinades for meat is the sherry marinade used in Grilled Sherry Marinated Flank Steak. It also tastes great with pork tenderloin. Both types of meat benefit from a flavorful marinade. I like to marinate the flank steak over night, but if you want place the flank steak in the marinade first thing in the morning, it will taste just as delicious. If the current weather prohibits you from grilling, pan grill the flank steak on the stove top. You get more browning and caramelized flavor using a grill pan vs the broiler.

The easiest of all meats are lamb chops. They are delicious and quickly cook on a grill or stove-top within a matter of minutes. My recipe for Lamb chops: An early fall harvest dinner for two, describes how to cook lamb chops. In the winter, you can substitute the summer and fall vegetables in this recipe with any vegetable recipe on the blog like, Sweet and Spicy Herbed Carrots, or Green Beans with Roasted Onions.

 

Easy dinner recipes: Pasta with spicy brussels sprouts and sausage

Easy dinner: Pasta

The fastest and easiest cooked tomato sauce I know is Marcella Hazon’s, Tomato Sauce with Rosemary and Balsamic Vinegar. Tomatoes, garlic, extra virgin olive oil, rosemary and balsamic vinegar come together for a silky sauce perfect for penne or other tube-shaped pasta. It makes for a light supper, but a satiating one at that. It also tastes delicious over polenta. If you want a more substantial red sauce and pasta meal, make Pasta with Turkey Meat Sauce.

This time of year Brussels sprouts are easily found at most grocery stores, Pasta Dinner with Spicy Brussels Sprouts and Sausage is a real crowd pleaser, especially for the meat lover in your family. For a vegetarian option substitute the sausage with chickpeas or cannellini beans.

 

Easy dinner recipe: Basil Zucchini Frittata

Easy dinner: Eggs

Often when we are in a hurry or low on food, we make a frittata. Basil and Zucchini Frittata is a great quick and easy dinner for the summer, but in the winter substitute the basil and zucchini with left over Brussels sprouts with pomegranate glaze. Or, make a pasta frittata with left over pasta with turkey meat sauce.

Omelets are another easy dinner choice. However, I prefer to make one omelet at a time as opposed to one big omelet, sliced into individual servings.

 

Easy dinner recipes: Silver Palate chocolate cake

Easy Dessert Recipes:

Swedish Apple Pie is so easy, someone who insists they cannot bake, will have success with this recipe.

Yogurt Panna Cotta is also easy to put together. You can make a spiced fruit sauce with any seasonal fruit.

If a cake is what you want, Silver Palate Chocolate Cake was my go to dessert for many years.

 

If you make any one of my recipes I would love to hear from you. You can share a photo on my Facebook page, or on your Instagram feed and tag me @lemonthymeandginger.

 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Airy Salmon Mousse

Airy Salmon Mousse, recipe.

When I look through some of my older cookbooks, like Gourmet Volumes 1 and 2, or Mastering the Art of French Cooking by Julia Child, I often wonder if people still eat the same way. Some foods in these books just seem dated. Like aspic. Does anyone make aspic filled with fish or meats anymore? Yet, there are those recipes that remain as classics and stand the test of time. It is my belief that salmon mousse is a classic appetizer. No matter what decade or age, salmon mousse continues to appeal to our taste buds and senses. It is fresh and light tasting with an elegant creamy texture. In my experience over the past 30 or so years, it is one of those appetizers that people just adore.

Airy Salmon Mousse, recipe

This is a classic recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. By coincidence, this book was first published during a transitional time for me in my early 20’s. I just graduated from college and started living full-time in New York City. With eager and innocent expectations, I was ready to explore many frontiers and cooking was one of them. As a result, this cookbook taught me about foods from all over the world, with new and exciting bold flavors. Illustrated with fun drawings and a causal style, The Silver Palate Cookbook encouraged a relaxed and festive attitude towards cooking and entertaining. It inspired me to experiment, but most of all to cook. I felt like I graduated from an apprenticeship with the Joy of Cooking into a Master’s program with The Silver Palate.

For more fun appetizers try: Point Reyes Blue Baby Cheesecake

Roast Shrimp Cocktail with Sriracha Aioli Cocktail Sauce

Spinach Artichoke Dip with Bacon and Crispy Pitas

Cheese and Herb Chive Bread

Airy Salmon Mousse, recipe.

What I love about this salmon mousse recipe is the fresh salmon flavor. It is creamy without any heaviness, which is often the case with classic French inspired foods. You can serve this as a first course in ramekins or a stylized plating. Also, it is delicious as a spread served in a bowl, or shaped in a decorative mold. Generously spread the mousse on dark pumpernickel cocktail bread, toast, water crackers, cucumbers or endive. No matter how you serve salmon mousse, it has a sophisticated presentation and eating experience. There is no need to go crazy with decorative piping in fancy pastry. I prefer serving the mousse as an appetizer spread. People can help themselves and often keep coming back to the plate for more. Where ever the salmon mousse is set, that location becomes a gathering spot for feasting and interaction.

Salmon mousse happens to be one of my favorites appetizers. It is perfect for New Year’s Eve or any special occasion.

Airy Salmon Mousse, recipe

Happy New Year’s Everyone.

Airy Salmon Mousse

Prep Time: 45 minutes

Cook Time: 4 hours

Total Time: 4 hours, 45 minutes

Category: appetizer or first course

Cuisine: American

12

Serving Size: 4 oz

Airy Salmon Mousse

Airy and fresh salmon mousse is a throwback appetizer recipe from The Silver Palate. It is a perfect appetizer for cocktail parties and special occasions, as well as a first course for an elegant dinner party. This classic appetizer stands the test of time and is a real crowd pleaser.

Over the years I have made this with both canned salmon and poached salmon. Both options taste perfectly fine. The only challenge is sifting through the canned salmon picking out the bones. Buying canned salmon is very economical, but you will spend more time making it because of the bones.

Plan ahead. Make this mousse the day before you need it, or in the early morning the day you need it. It requires a minimum of 4 hours chilling time in the refrigerator.

Because there is uncooked onion in the mousse, the onion becomes sharper the older the mousse gets. Salmon mousse is best served within 24 hours of making it, but will last a couple of days in the refrigerator. Keep chilled until it is time to serve it.

Ingredients

  • 1 envelope unflavored gelatin
  • 1/4 cup (60 ml) cold water
  • 1/4 cup (60 ml) boiling water
  • 1/2 cup (125 ml) mayonnaise
  • 1 TB fresh lemon juice
  • 1 TB finely grated onion
  • Dash of Tabasco
  • 1/4 tsp sweet paprika
  • 2 TB minced fresh dill
  • 2 cups (500 ml / 305 g / 11 oz) finely flaked poached salmon, or finely flaked canned salmon with the bones removed
  • 1 cup (250 ml) heavy cream

Instructions

  1. In a large mixing bowl, dissolve the gelatin in cold water to soften. Add the boiling water and gently whisk until the gelatin is dissolved. Set aside to cool to room temperature.
  2. Add in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, and fresh dill. Whisk into the gelatin until completely combined and smooth. Cover and cool in the refrigerator for 15-20 minutes. The mixture will look thicker and starting to gel.
  3. In a medium size bowl whip the heavy cream until peaks form when you lift the beaters out of the cream. Set aside.
  4. Fold the finely flaked salmon into the gelatin mixture.
  5. Carefully fold in the whipped cream until evenly incorporated.
  6. Pour the mousse into individual ramekins (if you are serving them as a first course) or a 4- 6 cup (1 L - 1.5 L) bowl or mold.
  7. Refrigerate for a minimum of 4 hours. Serve chilled with water crackers, on toast crackers, pumpernickel cocktail bread, or sliced cucumber rounds.
Recipe Management Powered by Zip Recipes Plugin

Airy Salmon Mousse recipe. A delicious classic appetizer for a special occasion.

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Brussels Sprouts with Pomegranate Glaze

Brussels Sprouts with Pomegranate Glaze, recipe.

Most of us had, and possibly still have, foods we did not, or still won’t, eat. Currently, raw oysters are on my list of undesirable foods, but when I was a kid I disliked peas, mushrooms and Brussels sprouts. Honestly, it is a miracle I overcame any of my childhood food prejudices, especially vegetables. Mom only made frozen vegetables and she burnt them 8 times out of 10. Over time I grew to love all vegetables with Brussels sprouts being the last holdout.

Brussels Sprouts with Pomegranate Glaze, recipe.

Brussels Sprouts with Pomegranate Glaze, recipe.

About 15 years ago at a holiday celebration, a beautiful plate of Brussels sprouts was served with dinner. Up until then I did not give this cruciferous vegetable any thought or attention, but out of politeness and curiosity I put aside my childhood opinion and ate them. After one small spoonful of Brussels sprouts, my attitude changed forever. I cannot remember how my sister-in-law made them, but what I do remember was how surprisingly sweet they tasted. Even with the innate bitter components found in all types of cabbages, a tender and sweet flavor emerged. My sister-in-law’s meal tasted nothing like the Brussels sprouts of my childhood.

It is possible my attitude changed because now I tolerate bitter flavors. Whatever the reason, Brussels sprouts are one of my favorite vegetables during the fall and winter seasons. The key to delicious and sweeter tasting Brussels sprouts is cooking them properly. What I learned over the years is, they taste their best with fast cooking methods because the longer they cook the more bitter they taste. The cooking method that retains the most amount of nutritional benefits is steaming them. This is true for all vegetables. Yet, I like to sauté, braise or roast Brussels sprouts. Each technique creates a caramelized sear on the sprouts that add contrasting color and flavor. They are not as quick to prepare as green beans or asparagus,, but like most green vegetables they finish cooking within 20 minutes.

Brussels Sprouts with Pomegranate Glaze, recipe.

How to Cook Brussels Sprouts

This recipe uses two cooking methods. I first sear them in a hot skillet. Once they are nicely browned I add garlic, shallots and add some hot red pepper flakes then sauté them with the Brussels sprouts. For this recipe, I add the garlic after I sear the Brussels sprouts because I do not want the garlic to brown or burn. Then, I braise them in stock or water until they are just tender. I believe the steam from the liquid cooks them faster than they would if only sautéed. Plus the liquid gives the Brussels sprouts a nice coating for the pomegranate glaze to adhere to. Once they finish cooking, I add a glaze of butter and pomegranate molasses over the tender sprouts. It is just that simple.

The pomegranate molasses has a bitter-sweet taste adding just a touch of acid to brighten up the flavor. You can find pomegranate molasses at specialty markets, like Middle Eastern markets or Asian markets, or online.  Or, you can make it. I recommend store-bought pomegranate molasses because it has a long shelf life. You can also use pomegranate molasses in a variety of recipes like, Muhammara.

There are so many variations for additions and garnishes for this meal. I added pomegranate seeds for a pop of color and compliment the pomegranate molasses. A touch of acid like lemon juice brightens the meal, but too much lemon juice, or any acid, will change the color to a drab green.

Other nice additions are crispy pancetta or fried prosciutto. Anything salty like cured meats or anchovies will cut out some of the bitter flavor. If you use anchovies, omit the pomegranate molasses.

Brussels Sprouts with Pomegranate Glaze, recipe.

Brussels Sprouts with Pomegranate Glaze

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Vegetable Side Dish

Cuisine: American

6 servings

Serving Size: 4 oz

Brussels Sprouts with Pomegranate Glaze

Brussels sprouts are gently seared until golden brown then braised creating Brussels sprouts that are very tender and delicious. A glaze of butter and pomegranate molasses lightly coats the Brussels sprouts giving them a luxurious sheen. You can substitute the butter with extra virgin olive oil for a vegan meal.

Garnish with pomegranate seeds, lemon zest or nuts like salted cashews or pistachios.

Serve immediately.

Special equipment: For 1.5 lbs (750 g) of Brussels sprouts you need an extra large skillet or sauté pan, 12-14 inches (30 -36 cm)

Ingredients

  • 1.5 lbs (750 g) Brussels Sprouts
  • 2 TB extra virgin olive oil
  • 1/2 tsp Kosher salt, plus more to taste
  • 3 cloves garlic, minced
  • 2 cloves shallots, thinly sliced in half moons
  • 1/2 tsp Aleppo pepper, or dried red pepper flakes
  • 1/2 - 2/3 cup ( 125 ml - 150 ml) chicken stock, vegetable stock or water
  • 2 TB butter
  • 2 tsp pomegranate molasses
  • Fresh ground black pepper to Taste
  • Garnish with pomegranate seeds, or fried slices of prosciutto,or crispy pancetta (optional)

Instructions

  1. Wash and dry the Brussels sprouts. Cut off the bottom stem then slice the Brussels sprouts in half lengthwise. Remove any loose outer leaves that are not in good shape.
  2. Add 2 TB of extra virgin olive oil to a very large skillet and turn the heat to medium-high. Once the olive oil starts to shimmer add the Brussels sprouts and lay them cut side down. Sear the Brussels Sprouts until golden about 2-3 minutes. Once seared to your desired color, stir them around then add the minced garlic and sliced shallots. Cook until the shallots start to soften, about 2 minutes.
  3. Add the stock or water, cover with a tight fitting lid and cook until the Brussels sprouts are tender in the middle, when pierced with a fork. about 7-9 minutes.
  4. When the Brussels Sprouts are tender, remove the lid and cook off any remaining liquid in the pan.
  5. Once the pan is just dry, add the butter, or 1 TB olive oil for a vegan dish, and pomegranate molasses, stir to combine. Taste and add salt and pepper to taste.
  6. Garnish with pomegranate molasses, lemon zest, and or crispy prosciutto.
  7. Serve immediately

Notes

If you are cooking for a large crowd, roasting Brussels sprouts is the easiest way to prepare them. Coat them in extra virgin olive oil and roast in a 400°F / 200°C oven for about 35 minutes on rimmed sheet pans. Turn them over from time to time during roasting. Add the pomegranate molasses immediately after they finish roasting with extra olive oil or melted butter and salt and pepper to taste. 

Recipe Management Powered by Zip Recipes Plugin

How to cook Brussels sprouts . Brussels sprouts are seared in a skillet then braised until tender. They are finished with a glaze of butter and pomegranate molasses.

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

My Favorite Stuffing Recipe

My favorite turkey stuffing recipe.

Every Thanksgiving I cherish a vivid childhood memory of making stuffing with Mom. After all, this special occasion only happened once a year. Helping Mom with the dinner prep had two advantages. First, getting the turkey quickly in the oven meant the rest of our day was free for outdoor playtime. The rest of the day’s activities was on hold until the turkey was ready for roasting. My parents held Thanksgiving dinner in the early evening to allow for a full day of being outside. Traditionally, we either hiked along the Marin Headlands, or played touch football at Cronkite Beach. None of that was going to happen until the turkey was prepped, stuffed, and then popped in the oven. Not even breakfast.

Mom made a standard stuffing and it was delicious. Any little helpers got to “taste test” the mix, just to make sure the seasoning was perfect. Nowadays, the FDA discourages consuming food with raw eggs, but in the 60’s and 70’s no one thought about it. I loved her uncooked stuffing just like I love eating raw cookie dough. Together we mixed the stuffing, then tasted it a couple of times, “Just to be sure.” Slyly, I sneaked in as many nibbles as I could get away with. With the savory flavors from rich stock and aromatics cooked in gobs of butter, what’s not to like?

My favorite turkey stuffing reicpe.

My favorite turkey stuffing recipe.

My Favorite Stuffiing for Turkey recipe

Fast forward to 2017, the spirit of my childhood Thanksgiving’s traditions is ever-present, especially when I make stuffing for our holiday turkey. Faithfully, I work to replicate the flavor memory of Mom’s stuffing. It is not as easy as it sounds because my stuffing is an entirely different beast. As a small seasonal side business, Joe bakes delicious sourdough bread. His bread is my staple ingredient, along with homemade stock and lots of add-ins.

I have nothing against the store-bought bread cubes. They make consistent and delicious stuffing. Yet, I have a freezer full of Joe’s Dough Artisan Bread, and I believe you use what you got. To be honest, it is more challenging using artisan bread for stuffing, and the results are less consistent. My theory is, the airier the bread the less stock you need. To get consistent results, it is more important to pay attention to how the bread soaks up the stock, then religiously follow a recipe. The first few times I made stuffing with Joe’s bread, the stuffing was either too wet or too dry. It took me several tries to figure it out. Fortunately, my mistakes and some extra research taught me a few tricks.

My favorite turkey stuffing recipe.

Three tricks for successful stuffing

First, when toasting the bread cubes in the oven, don’t let them get too brown. They should be just starting to brown. You are not making croutons here, just drying out bread for stuffing. The browner the bread the less stock it absorbs. It seems counter intuitive, yet keep the bread cubes light in color, but completely dried out.

The second and third tricks are interconnected. Add the stock in stages and give the bread mixture time to absorb it. At first, add half the stock then let it rest 10 minutes. Then, gently toss it about and see how wet it looks. This wait period makes a huge difference in understanding how much stock you need. I remember the first time I made stuffing with Joe’s Dough Bread, I only used half the stock required in the recipe because the bread cubes appeared to be swimming in stock. Unfortunately, the stuffing baked very dry and I was disappointed. Had I waited a few minutes, I would see the bread soak up the stock. Artisan bread has its own temperament that varies from day-to-day and year to year, no matter how consistent the baker is.

If you like your stuffing on the wet side, add more stock. If you want your stuffing moist but not wet, add less stock. Keep in mind how dense your bread is as well. I am still testing this theory, but the denser the bread the more stock you need. It takes some time to figure everything out, but eventually you will get to know the look and feel of the bread and stock ratio to get consistent results.

My favorite turkey stuffing recipe.

Do you need a gluten-free pie for Thanksgiving? Try Double Coconut Pie.

Great appetizer idea for Thanksgiving: Crispy Potato Skins 2 Ways

Stuffing variations

If you looked at stuffing recipes from around the country, you would see regional food trends and traditions. Each region uses ingredients that are abundant in their local area and lifestyle. I have a freezer full of bread, so it is my choice for stuffing. Additionally, in the Hudson Valley locally grown apples are easy to come by, and I love their sweet taste with savory herbs and aromatics. Other regions use local ingredients that are abundant in their area, like corn, oysters, sausage, wild rice, or cranberries.

Stuffing is so easy to adapt to suit your personal preference. If you want sausage, add about one pound of crumbled cooked sausage or bacon. Substitute fennel for the apples, or dried cranberries or raisins. You can also omit the apples altogether. If you do add dried fruit, soak it in some apple cider to soften it up. Also, leeks are a great substitute for onions, or use a combination of the two. Anything goes, just adjust the amount of ingredients accordingly.

My favorite turkey stuffing recipe.

In my opinion, Thanksgiving is not Thanksgiving without stuffing. I love it paired with gravy and cranberry sauce. The turkey may be the centerpiece of the meal, but I think it is the foundation for all the bright and savory flavors of the other side dishes.  It’s all good.

My Favorite Stuffing Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 50 minutes

Total Time: 2 hours, 10 minutes

Category: Side Dish

Cuisine: American

10-12 servings

My Favorite Stuffing Recipe

This stuffing has great depth of flavor from good quality bread, rich homemade stock and lots of aromatics like mushrooms and apples with the traditional celery and onions. A compliment of fresh herbs like sage and rosemary, add another savory dimension. If you want to replicate the flavor of old fashioned stuffing, use turkey stock to develop a taste like stuffing cooked inside the turkey. Use the recipe as a guide and add the stock in increments. Also, allow time for the bread cubes to absorb the stock before adding more stock. Use your discretion to determine the amount of stock you need, based on how moist or wet you like your stuffing.

If you desire, there is a long list of substitutions to add to your stuffing. Add 1 lb of cooked and crumbled sausage, or 1/2 lb of cooked and chopped bacon, sliced fennel, leeks instead of onions, or dried fruits. Keep in mind the herbs in your stuffing should compliment the herbs used in the other side dishes in your meal.

Ingredients

  • 1 1/2 lb loaf (750 g) artisan quality bread*
  • 10 TB butter (141 g) - divided, plus more for greasing pan
  • 12 oz (350 g) mushrooms, sliced
  • 2 medium onions, finely chopped
  • 4 celery stalks, finely chopped
  • 2 tsp Kosher salt, divided**
  • 1 large crisp apple like Granny Smith, chopped
  • 1/2 cup (125 ml) dry white wine
  • 4 stems of parsley, roughly minced
  • 6 sage leaves, minced
  • 5 sprigs of fresh thyme, minced
  • 3 eggs
  • 3-4 cups (up to 1 liter) vegetable, chicken or turkey stock**

Instructions

  1. Preheat the oven to 300°F / 150°C and place the racks in the upper and lower third of the oven.
  2. Slice the bread in even one-inch slices, then tear each slice into pieces smaller than an inch. Divide and lay the torn bread evenly across two rimmed sheet pans. Place in the oven and bake until dry, but not browned, for about 25 - 30 minutes. Rotate the pans from top to bottom half way through the baking time and turn the bread pieces over. It is ok if it the bread cubes turn very slightly brown. When done, remove the toasted bread cubes from the oven and cool. Once cool, slide the bread into a large mixing bowl. If making ahead of time, store in an air tight container for a couple of days, or freeze up to one month.
  3. Raise the oven temperature to 350°F / 175°C and move the rack to the middle position. Butter a 3-quart shallow baking dish. (More surface area gives you more crispy pieces on top.)
  4. Melt 2 TB (28 g) butter in a large skillet over medium heat. Add the sliced mushrooms and cook until the liquid is released and evaporated. Remove to a small bowl or plate and reserve for later.
  5. Add the remaining 8 TB of butter (1/2 cup / 113 g) to the skillet. Once melted add the chopped onion and celery. Stir to coat. Season with up to 1/2 tsp of Kosher salt and a few grinds of fresh ground pepper. Cook the onions and celery until they are very soft, about 12 minutes. Add the reserved mushrooms and chopped apples and cook until the apples are starting to get tender and no liquid is in the skillet, about 5 minutes. The vegetables should be very tender, but the apples still have some bite left in them.
  6. Add the wine and scrape up any brown bits off the bottom of the pan. Cook until wine has evaporated.
  7. Turn off the heat then add the prepared herbs to the cooked vegetables. Add the vegetable mixture to the toasted bread cubes and gently toss together. Let the mixture sit and cool for 10 minutes.
  8. In a small bowl, whisk together the eggs and 2 cups (500 ml) of the stock.
  9. Add the stock mixture to the bread. Add 1 1/2 tsp Kosher salt, (if your stock is salty add less), and 1 tsp fresh ground pepper. Stir until everything is evenly combined. Let the stuffing mixture sit and absorb all the stock for 10 - 15 minutes. Give the stuffing a good toss to help the stock get absorbed in the bread.
  10. Slowly add the remaining stock, as needed, to the stuffing mixture a cup (250 ml) at a time. Stir to get evenly mixed. Let the stuffing rest for a few minutes and stir again. Add more stock as needed. This rest time allows the bread to soak up the stock. Let it rest a few minutes more if more stock needs to get absorbed.
  11. Pour the stuffing into a prepared baking dish. Cut off a piece of aluminum foil large enough to cover the baking dish and smear butter over the dull side. Cover the stuffing with foil, butter side down, and bake in the oven until the stuffing is hot all the way through. Instant read thermometer should read 160°F (71 °C), 30-40 minutes.
  12. When the stuffing is cooked all the way through, remove the foil and turn the oven temp up to 425°F (220°C). Bake the stuffing until golden brown, and crispy on top, about 30 minutes more.
  13. Stuffing can be made one day ahead up to the first half of baking. Toast the top of the stuffing after you reheated the stuffing, before serving. Keep in the refrigerator in an air tight container for up to two days or freeze up to one month.

Notes

* The amount of stock you need will vary depending on the type of bread you use. Use your discretion to determine the total amount of stock.

**If you use store bought stock, look for low salt or no salt stock.

Recipe Management Powered by Zip Recipes Plugin

My favorite recipe for turkey stuffing .

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Holiday Greeen Beans with Roasted Onions

Holiday Green Beans with Roasted Onions Recipe.

Everyone has their favorite food during the holidays. They are so important, if for some reason this special food was not on the menu, their holiday is not complete. I think it is obvious, Turkey is high on the list. It is however an unspoken agreement. Have you ever heard anyone speaking longingly for the roast Turkey when they reminisce about the holidays? No. Yet, the turkey sandwiches made with the leftover turkey is high on the to die for list.  For me, I have more than one holiday food favorite, stuffing, cranberry sauce and green beans. Not the green beans smothered in cream of mushroom soup and topped with canned fried onions, but fresh quickly blanched green beans and layered with caramelized oven roasted onions.

Holiday GreenBeans with Roasted Onions Recipe.

Holiday Green Beans with Roasted Onions recipe.

With all the rich food piled high on your plate, something fresh and green helps balance everything out. It may even lighten the food load enough to believe you have room for seconds. Or, is that just wishful thinking? A crisp salad will provide a fresh alternative, but it is not high on the priority list. People want room on their plate and stomach for all the Thanksgiving side dishes, and salad usually does not make the cut. By the end of the meal, I always have half of the salad leftover.

On the other hand, there is always room for bright and crisp green beans with roasted onions. It satisfies people’s appetite in two ways. The roasted onions satiate any rich and indulgent cravings because of caramelized onions. Plus, the green beans provide a bright taste to counter all the oven roasted foods. The other bonus, by the end of the meal there are none leftover.

Holiday Green Beans with Roasted Onions Recipe.

Traditional green bean casserole is not high on my ‘Must Have” list. I did not grow up with green bean casserole as part of my childhood Thanksgiving meal and therefore don’t crave it. I also have a slight aversion to anything made with cream of mushroom soup. During my childhood, canned soup was an ingredient in half of mom’s dinners. At that time, during the 50’s and 60’s, Campbell’s Cream of Mushroom Soup was the secret ingredient in most foods. It was the quick and easy answer to making a béchamel sauce. In my opinion, Thanksgiving dinner requires green beans, and blanched green beans with roasted onions is the perfect substitute for this traditional casserole.

Making green beans with roasted onions requires a two-step process. Both are easy to do, plus you can make the onions up to two days in advance. The most involved part is roasting the onions. The onions are cooked in two stages. First, I roast the onions in the oven. Then, I deglaze the pan and add the pan juices to the onions and cook down the liquid. This two-step process develops roasted onions with a deep caramel color and flavor. The other benefit is, in comparison to the traditional roast caramelized onion method, the roasting time is cut in half.

Holiday Green Beans with Roasted Onions Recipe.

Holiday Green Beans with Roasted Onions Recipe.

More Thanksgiving vegetable sides: Sugar Snap Peas with Shiitake Mushrooms

You can make the green beans at the last minute, then season with butter or olive oil, and herbs. I love tarragon with green beans, but it competes with the traditional Thanksgiving herbs of sage, rosemary and thyme. Fresh parsley is a good substitute because it brings a fresh taste and pairs well with the other foods. A light garnish of lemon zest is a nice touch, but not necessary because red wine vinegar is added in the roasted onions.

This is a throwback recipe I originally got from Bon Appétit Magazine in November of 1995. It was a recipe in a story about Thanksgiving Menu ideas from around the country. I believe green beans with roasted onions comes from a New England Thanksgiving based on the other food items on the menu. I slightly changed the recipe by omitting the sugar, deglazing the pan, and lowering the oven temperature for roasting the onions. It is a timeless recipe and I also appreciate the ease of preparation.

Thanksgiving is one of my favorite holidays and I hope over the course of the month I will post additional recipes for my two other “must have” Thanksgiving sides, cranberry sauce and stuffing.  If you were to ask my children what their Thanksgiving favorite food is, they would say “It’s not Thanksgiving, Christmas Eve or Easter, without Pineapple Stuffing.”

Holiday Green Beans with Roasted Onions

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Category: Vegetable Side Dish

Cuisine: American

12

Serving Size: 6 oz

Holiday Green Beans with Roasted Onions

Quickly blanched fresh green beans, offer a bright and fresh taste to rich holiday foods. These green beans with roasted onions provide a welcome contrast between the bright green beans and the sweet caramelized onions. I think it is a healthy substitute for green bean casserole during Thanksgiving.

This recipe is easily scaled up or down.

For easy time management, the onions can be made up to 2 days in advance and kept in an air tight container in the refrigerator. Warm up the onions in the microwave before adding them to the green beans.

Serve warm.

Ingredients

  • 6 medium sized onions
  • 3 TB Extra Virgin olive oil plus more for the green beans
  • Kosher Salt and freshly ground black pepper
  • 2 cups (500 ml) of water or vegetable stock
  • 2 TB red wine vinegar
  • 3 lbs (1.5 k) fresh green beans
  • 3 TB of chopped parsley
  • Kosher salt and freshly ground black pepper to taste
  • If you prefer, substitute 2 TB of butter instead of the olive oil to coat the green beans.

Instructions

    Prepare the onions
  1. Arrange the oven rack to the upper and lower thirds of your oven
  2. Preheat the oven to 400°F / 200°C / Gas Mark 6
  3. Lightly spray two large sheet pans with cooking spray
  4. Peel and slice each onion into 12 wedges
  5. Spread the onion slices evenly between the two sheet pans and drizzle with olive oil, Kosher salt and a couple of rounds of freshly ground black pepper. Toss the onions with your hands to get them evenly coated with olive oil. Place in the oven and roast until the onions are nicely browned, about 45 minutes or longer. While the onions are roasting check them every 15 minutes and turn them over with a spatula so they evenly brown. Half way through, rotate the pans top to bottom. Watch and make sure the onions do not burn.
  6. Remove the onions from the oven and slide them into a skillet or saucepan. Place one sheet pan over two burners set to medium-high heat and add 1 cup (250 ml) of water or vegetable stock. Deglaze the pan. Use a flat bottom wooden spoon to scrape up the browned bits on the sheet pan and bring the liquid to a boil and reduce the liquid to half a cup (125 ml). Pour the liquid into the pan with the onions. Deglaze the second sheet pan.
  7. Add the deglazed liquid to the onions and turn the heat to medium. Simmer the onions until the liquid is mostly evaporated. Turn off the heat and add the red wine vinegar. Stir to mix. If you are making the onions in advance, don't add the vinegar yet. Cool the onions and store in an air tight container in the refrigerator. Just before serving, heat the onions in a microwave then add the vinegar.
    Prepare the green beans
  1. While the onions are roasting, clean and trim off the stems of the green beans. Set a large stock pot filled part way with water on a burner over high heat. Bring the water to a boil. Add a teaspoon of Kosher salt to the water, then add the green beans. Stir to submerge all the green beans. Cook the green beans for one to two minutes. Drain the green beans from the water and add them back into the pot. Drizzle olive oil, or 2 TB of butter, and a sprinkle of Kosher salt over the green beans. Toss to coat. Taste and correct for seasoning. Add chopped parsley and toss.
  2. Put the blanched green beans in a serving bowl or platter and arrange the warmed onions in the middle of the green beans. Serve immediately.
Recipe Management Powered by Zip Recipes Plugin

Green Beans with Roasted Onions a healthy alternative for Green bean casserole

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Food Blog Theme from Nimbus
Powered by WordPress

%d bloggers like this: