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Engagement Cake This an advanced cake decorating lesson. The cake is topped with cute “bride” and “groom” chocolate covered strawberries.
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Ahhhhh… thinking about Aunt Ada’s green bean casserole….the sauce…the beans…the crunchy topping…but didn’t our doctor say to cut down on salt and bad fats? And did Pilgrims eat out of a can?
Always on the search for healthy ways to re-create our favorite family recipes, our Mystery Chef has transformed and jazzed up one of the holiday favorites - the green bean casserole. Traditionally, as our recent forebearers (and Aunt Ada) prepared it, the casserole was made with canned mushroom soup, canned green beans and baked. Our Chef has created a more heart-healthy version that is high on freshness and taste and lower on salt and fat.
Offer your family this new world version of this classic casserole fit for an original Pilgrim! It’s as simple to make as Aunt Ada’s. Fresh is the name of the game here: fresh mushrooms, green beans and scallions. Salt to taste, not to invade. It’s easy to prepare a fresh mushroom sauce (you can control the fat content) and pour over fresh green beans that you have sauteed the way you like. Top with delicious fried shallots tossed in Panko crumbs, and you will become the new Aunt Ada with better recipes.
1 lb. Green Beans (thin) with ends cut off
3 cups of Crimini Mushrooms (Brown Baby Bella), cubed
2 whole Shallots (large)
1 cup Light Cream
1 cup 1% Milk (2% works well too)
1 tablespoon Sea Salt (or to taste)
1 ½ tablespoons Fresh Ground Pepper (or to taste)
1-2 cloves crushed Garlic (optional)
1 ½ cups Panko Breadcrumbs
3 cups Vegetable Oil (only for frying onions)
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