What's Cookin This Week In My Kitchen

Okay here's what's cookin in my kitchen this week besides turkey dinner

Chicken & Artichoke bake (going in freezer for hubby when I am gone)

Korean Beef Barbecue
rice
veggie

Slow cooker roast beef
new potatoes and green beans

Sizzling garlic and citrus shrimp
broccoli with brown butter

pecan crusted pork chops
fusilli with fresh herbs
artichokes

raviolis
salad

So that's what to look forward to this week from my blog

Green Bean Casserole WITHOUT canned soup...SO GOOD

Okay just in time for thanksgiving. 

We have been testing in my home new recipes of old favorites that are usually on the Thanksgiving table but we can't have.  Some of these favorites have bad added stuff to them and too much processing.  So today we found a great recipe for Green Bean Casserole (thanks to allrecipes.com) and tested it out...I for one think it's better than using canned soup.  So here's one of the recipes that will be on my thanksgiving table and it's totally Feingold friendly!

Green Bean Casserole
Serves 10

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1/2 cup crumbled buttery round crackers 1 large can of French's french fried onions
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans and half of the onions, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top and remaining onions sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

VERDICT: I thought this was good but hubby thinks there was too much sour cream (I didn't mix in the onions) but it will be on our turkey dinner table...YUMMY!

What's for dinner 11/14/10: Roasted Salmon with Snow Peas and Rice

So tonight's easy one pot meal was really nice...you can even serve it to special guest.  Tonight's Feingold friendly meal is roasted salmon with snow peas and rice.









 

Roasted Salmon with Snow Peas and Rice

Serves 4

1 cup jasmine rice
2 1/2 cups water
1 1/4 lb salmon
Salt & Pepper to taste
2 cups snow peas, trimmed
1/4 cup soy sauce
2 green onions, sliced
2 tbsp rice wine vinegar
1 tsp ginger, minced or grated
1 tbsp packed brown sugar
 

1) Mix the rice and water in a large skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

2) Slice the salmon on a diagonal into thick serving pieces. Season with salt and pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.

3) Scatter the peas over the salmon and rice. Cover and cook until the rice and snow peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes. Place the salmon on a plate and gently remove the skin. Continue cooking the rice, if necessary.

4) Mix the soy sauce, green onions, vinegar, ginger, and brown sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.

VERDICT: This was really good, it can be made very elegant and best yet, you make it in 1 pan so less clean up.