Toasted Almond Green Bean Casserole

Toasted Almond Green Bean Casserole (Gluten-Free)

My favorite Thanksgiving side dish? Green Bean Casserole. 🤤  (Depending on my mood I might say stuffing, but for now, I'm going with the green beans).

Fill a table with this casserole, which has a crunchy toasted almond topping, my favorite cranberry sauce, warm stuffing, and some sort of mash potato. I'll be in Thanksgiving heaven. I don't even need the turkey...let's skip straight to the pumpkin pie. 

Once we got back home from our trip, it felt like Thanksgiving was already upon us. Nine days away! NINE! So it's about time I start figuring out what to take to various Friendsgiving dinners, and what we'll be doing on actual turkey day. Anyone else scrambling just the same? 

Toasted Almond Green Bean Casserole (Gluten-Free)
Toasted Almond Green Bean Casserole (Gluten-Free)

In my frenzy, I started thinking about all of my favorite Thanksgiving meals and memories. And then I started feeling giddy: it is, after all, a foodie's favorite holiday! So I got to work in the kitchen, testing recipes and serving Thanksgiving for dinner even though it was two weeks away. The star of the show? Green bean casserole. Made with homemade cream of mushroom soup

I love those crispy onions that are used on traditional green bean casserole (seriously, I can eat them straight out of the can), but in search of something a bit more wholesome, I tried out toasted sliced almonds. The flavor of almond pairs well with the casserole, and adds a satisfying crunch to the dish. That said, if you love love love those crispy onions as much as I do, you could definitely put them on the top of this casserole instead of onions and it would also be delicious. 

What's your favorite Thanksgiving dish? What do you love about it?

Toasted Almond Green Bean Casserole (Gluten-Free)

Toasted Almond Green Bean Casserole

Published November 14, 2017 by
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Serves: 6   |    Total Time: 60 minutes



Ingredients:

  • 4 cups chopped green beans (stems removed)
  • 2 cups cream of mushroom soup (this can be made few days ahead)
  • 3/4 cup sliced almonds 

Directions:

  1. Preheat oven to 350°F.
  2. Then, chop the green beans into bite sized pieces and fill a 9-inch baking dish. Pour mushroom soup over green beans and stir until green beans are coated. Spread beans into even layer, and cover pan with foil. Bake for 20 minutes, until green beans are tender and sauce is bubbling.
  3. After 20 minutes, remove from oven. Remove foil, and sprinkle almonds on top. Return to oven, uncovered. Turn heat to 400°F and bake for 5-10 more minutes, or until almonds are golden and toasted. Allow to cool 5 minutes before serving.

Toasted Almond Green Bean Casserole (Gluten-Free)
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Crustless Quiche Lorraine

Crustless Quiche Lorraine

Quiche Lorraine is the queen of quiches, in my eyes. Other quiches might be delicious (they definitely are) but none of them boast the richness in history or flavor that a Quiche Lorraine does.

You know those bite sized quiche Costco sells in the freezer aisle? They come in three flavors, one of them Lorraine. My mom would keep them in the freezer--they made a perfect after school snack, or appetizer for guests (tea parties? yes).

But after you make Quiche Lorraine from scratch, you'll learn that even though they are delicious, those mini quiche bites aren't even worth a second thought. You'll never go back. Homemade, Quiche Lorraine carries the flavor of bacon and the creaminess of gruyere in every bite. Basically, it's amazing, and you'll want to make it right away. 

Crustless Quiche Lorraine
Crustless Quiche Lorraine

This version is crustless, which makes it a little bit lighter and of course, grain-free and gluten-free. It puffs up delicately, creating a crispy top and a custard base. It is good cold, but I prefer it warm.

This recipe makes enough to feed a household of two for a few days (depending on how hungry everyone is... or how much they like the combination of bacon and gruyere, which let's be real, is a lot), or a small crowd for a single brunch, along with a few other sides. For a big crowd, I'd make two: there's never too much quiche, and leftover quiche is just as good as fresh-from-the-oven quiche. Tummy rumbling? Mine to. Quiche, get in my belly.

Crustless Quiche Lorraine

Crustless Quiche Lorraine

Published November 2, 2017 by
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Serves: 3-4   |    Total Time: 45 minutes



Ingredients:

  • 1/4 pound bacon
  • 1/2 cup milk
  • 3 eggs
  • 1/4 teaspoon salt (or to your tastes)
  • 1/4 teaspoon ground black pepper 
  • Sprinkle ground nutmeg 
  • 1/2 cup grated gruyere or white cheddar 
  • 1 tablespoon fresh minced chives 

Directions:

  1. Preheat oven to 375°F, and generously grease a 9-inch pie pan.
  2. Cook bacon according to directions on package, until crisp. Set on plate to cool.
  3. Whisk together the milk, eggs, salt, black pepper, and nutmeg until frothy. Break cooled bacon into 1/2-inch or smaller pieces, and add to egg mixture. Add the cheese, and stir until bacon pieces and cheese are incorporated.
  4. Pour egg mixture into pie pan and sprinkle with minced chives. Place in center of oven. Bake for 25-30 minutes, or until quiche is puffy and no raw egg remains (test this by inserting a toothpick into the middle. It should come out clean). Remove quiche from oven and allow to cool for 5 minutes before slicing and serving.

Crustless Quiche Lorraine
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Winter Squash Sheet Pan Breakfast

Winter Squash Sheet Pan Breakfast

When it comes to squash, I am a fiend. My favorite of all winter squashes? Delicata, which I eat sliced into thin crescents and roasted until golden, with just a touch of salt and pepper. I could eat just roasted delicata squash for an entire meal and be perfectly content. More than content. 

The first delicata squash I laid eyes on this season ended up in my shopping cart without a bat of an eye. I didn't think about it for more than a second: delicata, yes and yes. It was late July, so some would argue I was jumping the gun on fall crops. Committing a seasonal produce sin. But when you love delicata squash the way I do, there is no such thing as jumping the gun. Especially when the delicata squash plant in your yard remains the runtiest of runts, and you can expect no yield from it. 

Winter Squash Sheet Pan Breakfast

I rarely mess with my delicata squash formula in the kitchen. Even in this kale salad, I cooked the squash just the way I always do, and then combined it with seasonal ingredients to make a bright bowl of greens. And in this sheet pan breakfast, I don't stray far: roasted delicata squash is baked alongside a serving of bacon and two eggs cooked to perfection. 

There a lot of ways to make your breakfast feel like fall, all of them yummy. But this one you just can't skip. 

Winter Squash Sheet Pan Breakfast

Winter Squash Sheet Pan Breakfast

Published August 31, 2017 by
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An autumn breakfast to fill you up and keep you warm.

Serves: 2   |    Total Time: 30 minutes



Ingredients:

  • 1 delicata squash
  • 1/8 teaspoon salt, plus more for serving
  • 1/8 teaspoon pepper, plus more for serving
  • 1 teaspoon melted coconut oil
  • 2 slices bacon
  • 2 eggs

Directions:

  1. Preheat oven to 350°F. Fit a sheet pan with parchment paper or a Silicone Baking Mat.
  2. Slice squash in half, the long way. Scoop out seed and discard. Then, cut squash into crescents, about 1/4 of an inch thick (the skin on delicata squash is quite thin, and can be eaten). Place crescents in a bowl and toss with melted coconut oil, salt, and pepper. Spread out on a sheet pan. Arrange 2 slices of bacon on the pan as well.
  3. Bake squash and bacon for 20 minutes. Pull sheet pan from oven, and crack both eggs onto pan. Return pan to oven and bake until eggs reach desired doneness. I prefer my yolks runny, and cook them for 6-7 more minutes. Note that eggs will continue to set after they are removed from oven.
  4. Serve warm with salt and pepper to taste.

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