Roasted Mushroom & Green Bean Casserole via NY Times

By Millie Peartree (NYT Cooking / CBS News)

Total Time: ~45 minutes

Yield: 10–12 servings

 

🛒 Ingredients

• 2½ lbs haricots verts (French green beans), trimmed & cut into 1‑inch pieces (we left them whole)
• 1 lb hen of the woods mushrooms (or cremini/oyster/button), bite‑size pieces (we used Costco mushrooms)
• 2 large shallots, halved & thinly sliced
• 4 garlic cloves, minced
• 2 tbsp extra‑virgin olive oil
• Kosher salt & black pepper
• 2 tbsp unsalted butter
• 2 tbsp all‑purpose flour
• 1 quart heavy cream (or half‑and‑half) - this is way too much and way too heavy. Maybe 1/2 quart or 2 cups of half and half.
• 1 tsp Cajun seasoning or maybe rosemary salt
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp chicken base concentrate (or ½ bouillon cube)
• ¼ tsp ground nutmeg
• 1¾ cups grated Parmesan (divided)
• 1 cup panko bread crumbs
• 2 cups fried shallots or onions (store‑bought or homemade)

 

👩‍🍳 Instructions

1. Prep oven → Heat to 400°F. Spray a 9×13 baking dish with nonstick spray.
2. Roast veggies → On a parchment‑lined sheet pan, toss beans, mushrooms, shallots, garlic, and olive oil. Season with salt & pepper. Roast ~30 min, tossing halfway.
• Option: For softer beans, add 3 tbsp water, cover with foil, roast 30–45 min.
3. Make sauce → In saucepan, melt butter over medium‑low. Add flour, whisk 1–2 min until golden. Slowly whisk in cream, cook 6–8 min until thickened.
4. Season & enrich → Add Cajun seasoning, onion & garlic powders, chicken base, nutmeg, pepper. Stir in 1½ cups Parmesan until melted. Adjust seasoning.
5. Combine → Add roasted beans & mushrooms to sauce. Toss until heated through. Transfer to baking dish.
6. Top & broil → Mix panko, fried shallots, and remaining ¼ cup Parmesan. Spread over casserole. Broil on high 1–2 min until golden & bubbly.
7. Serve hot → Straight from oven, crisp topping intact.

 

📝 Notes

• Texture balance: Roasting deepens flavor; broiling ensures crunch.
• Make‑ahead: Assemble up to step 5, refrigerate, then top & broil before serving.
• Variations: Swap mushrooms, adjust spice blend, or use vegan cream alternatives.

 

Vegetarian Poutine, Quarantine Edition!

Three part recipe: Potatoes, Gravy, assembly!


Oven fries:

3 - 4 Pounds Baking potatoes
2 - 3 Tablespoons Oil (I used refined olive oil)
Salt
Pepper
Garlic powder

Mushroom gravy:
(Adapted from Chef John's version with a few minor additions.)

1/4 cup butter ( 4 ounces)

16 ounces sliced mushrooms

1 cup diced onion

1/4 cup all purpose flour (or as needed)

1 quart beef stock Vegetable stock (we use Better than Bouillon)

1 pinch ground black pepper (to taste)

fresh thyme leaves (or dried, to taste, optional)

salt (to taste)

Smoked paprika

Cayenne pepper

Cheese curds, 8 - 10 ounces

(Could use any mild semi-soft cheese if no curds in your freezer!)

For the fries:

Preheat oven to 450, convection

Wash potatoes (I leave skins on)

Cut potatoes into thick sticks.

Rinse twice and dry on towels for half hour or so.

Place in bowl and add oil and mix to cover all with il.

Sprinkle with salt, pepper, garlic powder to taste.

Spread in single layer on jelly roll pans or whatever you have.

(Will take two at least to spread them out)

Place in preheated oven for 15 minutes, and begin checking every 5 minutes after that until done to your liking. I like them darker than golden.

Start the gravy while waiting for potatoes to dry or even after potatoes in oven:

Melt butter in large pan 

Add mushroom, cook until most of water evaporated.

Add onions, cook until most of water evaporated.

Add seasonings as desired.

Add flour and stir. Cook until a little color in flour.

Add stock in thirds, stirring until thick before adding next bit.

Turn down to warm or off, as potatoes are probably ready.

Assembly:

Pull out one tray of potatoes, and transfer to an oven proof casserole dish.

Spread half of cheese curds over these.

Pull out second tray and repeat.

Return to very hot oven, uncovered.

When cheese is melted and/or starting to brown, remove from oven.

Pour half of the gravy over the over the dish and serve.

Put remaining gravy in server for table.

You're welcome!

Roasted Balsamic-Glazed Mushrooms Recipe - Cook's Country

 

Ingredients

• 4 pounds white mushrooms, trimmed and halved
• 1 tablespoon salt
• 3 tablespoons olive oil
• 3/4 cup balsamic vinegar
• 3 garlic cloves, minced
• 1 teaspoon packed brown sugar
• 3/4 teaspoon pepper
• 2 tablespoons unsalted butter, cut into 4 pieces
• 1 teaspoon minced fresh thyme

Instructions

1. 1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Combine mushrooms and salt in large bowl. Cover with large plate and microwave until mushrooms release 1¾ to 2 cups liquid, 14 to 16 minutes, stirring halfway through microwaving. Strain mushrooms in colander and let sit for 5 minutes to drain completely. Return mushrooms to now-empty bowl, add oil, and stir to coat.

   2. Transfer mushrooms to preheated sheet and roast until browned and liquid has evaporated, 22 to 25 minutes, stirring halfway through cooking. Whisk vinegar, garlic, sugar, and pepper together in 2-cup liquid measuring cup. Remove mushrooms from oven, pour vinegar mixture over mushrooms, and stir to coat. Return mushrooms to oven and roast until vinegar is reduced to glaze, 9 to 12 minutes, stirring halfway through cooking. Place mushrooms in serving bowl and stir in butter and thyme. Serve.

Roasted Balsamic-Glazed Mushrooms Recipe - Cook's Country

Chicken Etouffee Saag (!)

So, I made my Streamlined Chicken Etouffe this weekend, quite a large batch, and as I was getting ready to reheat the leftovers, it occurred to me that what it needed was even more veg!

So I took inspiration from the Chicken Saag we had out the other day, and decided to make Chicken Etouffee Saag!

I added a bag of frozen spinach to my leftovers and after simmering for about 5 minutes, I had an excellent dish!

Serve over plain rice or jamabalaya, and you'll need some hot sauce, as the spinach eats up the heat from the original Etouffee recipe.

By the way, I Googled this, and didn't find anyone else who has discovered this lovely combination, so score one for me!

Vegetable Lasagna - America's Test Kitchen

Serves 8 to 10

Ingredients

No-Cook Tomato Sauce (Alternative: Trader Joe's Marinara works pretty well...)

• 1 (28-ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves , minced
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

No-Cook Cream Sauce

• 4 ounces Parmesan cheese, grated (2 cups)
• 1 cup whole milk cottage cheese
• 1 cup heavy cream  1/2 cup half & half
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper

Vegetable Filling

• 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
•   Kosher salt and ground black pepper
• 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
• 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
• 5 tablespoons plus 1 teaspoonextra virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 12 ounces baby spinach (about 12 cups)
• 8 - 12 ounces diced mushrooms, sauteed and drained

• 12 no-boil Bio-Nature whole wheat lasagna, raw boiled 3 minutes, cooled and separated.
• 1/2 cup minced pitted kalamata olives (optional - I think pesto works better and a can of black olives chopped up as well)
• 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups) (maybe provolone next time, or a mix)
• 2 tablespoons chopped fresh basil
• Parchment paper

Instructions

• 1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside.
• 2. FOR THE CREAM SAUCE: Whisk all ingredients together in bowl; set aside.
• 3. FOR THE FILLING: Adjust oven rack to middle position and heat oven to 375 degrees. Toss eggplant with 1 teaspoon salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over filters. Wipe out and reserve now-empty bowl. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Drain excess water from bowl. Let cool slightly. Return eggplant to bowl and toss with zucchini and squash.
• 4. Combine 1 tablespoon oil, garlic, and thyme in small bowl. Heat 2 tablespoons oil in 12-inch nonstick cast iron skillet over medium-high heat until shimmering. Add half eggplant mixture, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 15 minutes. Push vegetables to sides of skillet; add half of garlic mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Stir to combine garlic mixture with vegetables and transfer to medium bowl. 
• Repeat with remaining eggplant mixture, 2 tablespoons oil, and remaining garlic mixture.
• Add mushrooms to vegetable mixture.
• 5. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until shimmering. Add spinach and cook, stirring frequently, until wilted, about  3 6 minutes. Transfer spinach to paper towel–lined plate and drain 2 minutes. Chop spinach. Stir into eggplant mixture.
• IMPORTANT: Allow veg mixture to drain in strainer/colander to remove excess liquid.
• 6. TO ASSEMBLE: Spray 13 by 9-inch baking dish with vegetable oil spray. 
• Spread 1 cup tomato sauce in bottom of baking dish;
• shingle 4 noodles on top of sauce. 
• Spread half of vegetable mixture over noodles, 
• followed by half of olives, 
• half of cream sauce, and 
• 1 cup of mozzarella. 
• Repeat layering with 4 noodles, 
• 1 cup tomato sauce,
•  remaining vegetables, 
• remaining olives, 
• remaining cream sauce, and 
• 1 cup mozzarella. 
• Place remaining 4 noodles on top layer of cheese. 

• Spread remaining 1 cup tomato sauce over noodles and 

• sprinkle with remaining 1 cup mozzarella.

Lightly spray large sheet of aluminum foil with vegetable oil spray and Cut piece of parchment paper to cover lasagna, then cover this tightly with aluminum foil. Bake until bubbling, about 35 60 minutes (or more). Cool on wire rack 25 minutes. Cut into pieces, sprinkle with basil, and serve.

Green Beans, Greek-ish

Diced onion
Fresh fennel, diced (optional)
Olive oil
Diced tomatoes, canned or fresh
Dill, fresh or dried, to taste
Oregano, fresh or dried, to taste
Cut green beans, fresh or frozen
Salt and pepper, to taste

Saute onions (and fennel) in oil until soft and golden brown. Add diced tomatoes and saute a few minutes, then add everything else, stir and saute/simmer.

Depending upon how dry/watery the tomatoes are, you may wish to add a little water to pan.

Simmer until beans are tender and serve.

Cold Lemony Asparagus Salad

Aasparagus, woody ends removed, green or combination of green and white.
Sliced mushroom
Red pepper, diced
Lemon vinaigrette dressing:
1/3C vegetable oil
1/4C lemon juice
1/4C sliced green onions
1 tablespoon Dijon style mustard
1/2 teaspoon salt

First blanche the asparagus. To blanche the asparagus put it in boiling water for 1 minute and then immerse in ice water to stop the cooking. - I just cooked the asparagus, didn't bother with grilling it.

In a container with a tight lid combine all vinaigrette ingredients and shake to combine, add all veggiesto large bowl, pour vinaigrette over all and toss to cover.

Chill until you are ready to serve and you can serve it cold or at room temperature.

The green, white and red make a very christmas-y color combination.

Palak Paneer

Ingredients:

Fresh Spinach, chopped or processed to smallish bits
Paneer cheese, cut into 1 cm or so cubes
Oil or ghee
Onion, diced
Cumin Seeds
Fresh Ginger or paste
Fresh garlic or paste
Curry paste, powder, or combination
Canned tomatoes, diced
Buttermilk

Heat oil in large saucepan. Add chopped onions and saute until slightly soft.
Add cumin seeds, ginger and garlic to taste, saute a little longer.
Add curry paste or powder, more than you think you need.
(I like madras paste, but balti or almost anything will work.)
Add 1 or 2 cans worth of tomatoes with juice.
Add spinach, stir until all coated and wilted.
Add paneer cubes.
Add 1/2 to 1 cup buttermilk, or some cream if you don't have buttermilk.

Simmer until spinach well done, then serve over rice or naan.

Simple Chicken Saag from Patak's

Ingredients

450g chicken cut into 1" cubes

2 tbsp vegetable oil

2 tbsp single cream

100g onions, finely chopped

250g canned chopped tomatoes

1 tsp cumin seeds

3 tbsp Patak's Balti Paste

75g spinach, chopped

175ml water

1 tbsp fresh mint, chopped

1 tbsp fresh coriander, chopped

Methods

Heat the oil in a pan and fry the cumin seeds, add the onions and saute until translucent.

Add the chicken and cook for 3 minutes before adding the Patak's Balti Paste. Sprinkle in some water, stir and fry for 2-3 minutes.

Add the tomatoes and water, partially cover and cook for 10-15 minutes or until the chicken is cooked through. Boil off any excess water if you prefer your dishes less saucy.

Stir in the spinach and mint. Add the cream and coriander.

Serve with Patak's Naan Breads.

Elaine's Zucchini Cakes and a Bon Appetite alternative

2 cups shredded zucchini
salt
pepper
1 cup shredded Parmesan cheese
2 eggs, lightly beaten
3/4 cup flour, I use whole wheat
1 - 2 tsp. seasoning mix of choice (optional, I used an Italian tomato-basil blend)

Mix all together, and saute in oil on medium heat as smallish cakes (burger/bun size).

If it sits around, will become watery.

I might try shredding, salting zucchini and letting some liquid sweat off next time.

Might try smoked paprika, too.

An alternative from Bon Appetit!
https://www.bonappetit.com/recipe/zucchini-lentil-fritters-with-lemony-yogurt

Featured Zucchini Bread from ZucchiniBread.org

Ingredients:


One and a half cup of walnuts (chopped)

Zest(rind) of two medium sized lemons

Half a cup of brown sugar

1/3 cup of poppy seeds

Two teaspoons of vanilla extract

Three fresh eggs

Two sticks butter ( 8 oz.)

Three cups of whole wheat pastry flour or all purpose flour

One and a half teaspoons of cinnamon

Half a teaspoon of baking powder

One teaspoon of salt

One cup of sugar

One and a half teaspoon of baking soda

Three cups of zucchini, finely grated (should be about 3 medium sized ones). Also make sure to wring out the moisture from the grated zucchini and then fluff it again.

Two 1 pound loaf pans (measuring 5 inches by 9 inches preferably)

A sheet of parchment



Preparation:
Here is how you make this delicious zucchini bread,



1. You first need to power your oven and preheat it to 350 F. Next take the two loaf pans and grease the sides and bottom of the pans with butter.



2. Take a sheet of parchment and line the greased pans with it. Make sure to leave a bit of the parchment spilling out of the pan as it would make it easier to take out the zucchini bread once it is baked.



3. Take the chopped walnuts, lemon rind(zest) and poppy seeds and mix them together. Keep this aside. Next, take the butter and beat it in a mixer until it is creamy and fluffy. Add in the sugar and brown sugar and beat the mixture once again until it comes together and doesn't crumble.



4. Take the three eggs and add them into the mixture one at a time and mix it well. Then add in the vanilla extract and the grated zucchini and mix it all together at a slow speed.



5. Now take a seperate bowl and mix together the whole wheat pastry flour, baking powder, baking soda, cinnamon and salt. Take this mixture and add it into the zucchini mixture in two batches, stirring the mixture after each addition. Next, fold in the chopped walnuts, poppy seeds



6. Now take the batter and split it between the two loaf pans and see that it is at a uniform level. Place the loaf pans in the preheated oven and bake it for about 40 to 45 minutes. After the bread is baked take it out and let it cool in the pan for about 10 minutes. Then transfer the bread onto a wire rack to complete the cooling. Don't leave the bread cooling in the pan for more than 10 o 15 minutes as it can then become quite moist.



Your zucchini bread is now baked and ready to eat.

Karen's Potato Zucchini Casserole

2 TBL Olive oil
1 cup cubed yellow zucchini
1 cup cubed green zucchini
6-8 smallish redskin potatoes, cubed
4 scallions, chopped
chopped broccoli stems, optional
1/2 cup fresh green peas, optional
1/3 cup couscous, dry
salt, pepper, Mrs. dash to taste
1/2 cup shredded romano or parmesan cheese

Toss all together except cheese, and place in 9 x 13 pan
Sprinkle with chesse.
Cover with foil, place in preheated oven at 375 for 30 minutes.
Remove foil and check potatoes for doneness.
Place under broiler, if desired, or just cook a few more minutes at 425 until top browned.

Serve immediately.

Bombay Potatoes

Potatoes
Curry paste (mild, madras or byrani are good)
Chopped onion
Oil

Parboil potatoes, then cut into large chunks.

Saute onions in oil briefly, then add curry paste and potatoes.

Stir and cook over medium heat, like home fries.

Pommes Anna (Martha Stewart)

Ingredients

2 3/4 pounds russet potatoes (about 6), peeled
6 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper

Directions

Preheat oven to 450 degrees. Using a mandoline, slice potatoes, 1/4 inch thick, or thinner. (Do not place potatoes in water at this point; the starch is needed to bind the layers.)

Brush bottom of a 10-inch cast-iron skillet or a 9 1/2-inch deep-dish pie plate with 1 1/2 tablespoons melted butter. Starting in center of pan, arrange potato slices in a circular pattern, overlapping the edges. Evenly brush with 1 1/2 tablespoons butter; season with salt and pepper. Repeat with remaining potatoes and butter, creating 2 more layers. Finish with a final layer of butter, salt, and pepper. When arranging potatoes, be sure to fill in all the spaces.

Place over medium-high heat until the edges of the potatoes begin to brown, 3 to 4 minutes. If you are not using a cast-iron skillet, this step is not necessary.
Place in oven, and bake until potatoes are fork tender, 45 to 55 minutes for the cast-iron skillet and 1 to 1 1/2 hours for the pie plate. Remove from oven, and let rest 5 to 10 minutes. Using a small spatula, separate potato edges from sides of pan. Shake pan and slide a spatula along bottom to loosen potatoes. Carefully invert onto a flat serving platter. Slice and serve.

Vegetable Pilaf

Recipe taking from little recipe booklet for Ashoka curry pastes.

2 teaspoons Biryani paste
500 g diced assorted vegetables: cauliflower, carrots, beans, peas, potatoes, whatever.
150 g chopped onion
300 g less money race
200 g sugar
10 g fresh mint
10 g fresh coriander
50 mL oil

Boil the rice and set aside. Heat oil in saucepan, add onions, biryani paste and sauté. Add vegetables and stir fry for two minutes. Add beaten natural yogurt and 50 mL water and bring to boil.

Simmer until vegetables are cooked and the sauce is fairly thick. Sprinkle with the mint and coriander leaves.

Add the boiled rice and gently mix together.

Spinach Gratin

Ingredients
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Giadia's Braised Spinach

Ingredients
1/4 cup extra-virgin olive oil
2 large red onions, sliced
4 garlic cloves, minced
4 large bunches fresh spinach, washed with water still clinging to leaves, stems trimmed and leaves coarsely chopped
2 tablespoons soy sauce
3/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
Directions
Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.