Today I made the cupcakes for the 'mini Thanksgiving Meal' cupcakes I do each year and I got the pumpkin cheesecake prepared, cooled and now in the freezer. The turkey is in the refrigerator where I hope it thaws a bit before I take it out to thaw Wednesday afternoon for good.
Tiny steps.
This week I saw a recipe from Whole Foods for a green bean dish that was more healthy than the traditional green bean casserole. While my family loves the traditional version, I thought it might be a good idea to post this one here for my readers who are looking for a healthier alternative to the recipe using cream soup and fried onions on top.
1 3/4 lbs. green beans, trimmed
2 T olive oil
2 large shallots, thinly sliced (1/2 cup)
3/4 c chicken stock or broth
2 t cornstarch
8 oz. mushrooms, sliced
1/3 c 2% Greek yogurt
salt and pepper
Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain. Heat 1 T oil in a large nonstick skillet over medium heat. Cook shallots, stirring occasionally, until tender and just starting to brown, 3 to 4 minutes. Transfer shallots to a small bowl, and wipe skillet clean with a paper towel.
Whisk together stock and cornstarch. Heat remaining tablespoon oil in skillet over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low; add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more. Remove from heat. Stir in yogurt and 1/2 teaspoon salt; season with pepper. Toss in beans. Serve warm.
