Green Beans with Mushrooms and Shallots

Green Beans with Mushrooms and Shallots

Since Thanksgiving is about a week away, I’m sharing an easy, lightened-up version of the classic green bean casserole. As much as I love the rich, creamy, oven-baked goodness of a homemade green bean casserole, now that I live in Australia, it is usually pretty darn hot at Thanksgiving. So, I wanted to develop a version of the recipe that was a little lighter and did not require turning on the oven. This recipe fits the bill. It is also a one-pan recipe, so that means you save room on the stovetop. That’s always a great thing to do on a big holiday of major cooking, right?

Green Beans with Mushrooms and Shallots

The green beans go right into a big skillet, along with the mushrooms and shallots. It’s really so easy and cooks quite quickly. Flavourful shallots and mushrooms, along with garlic, chicken stock, and white wine make this dish so savoury and delicious. Fried shallots on top add a little crunch and even more flavour.

Green Beans with Mushrooms and Shallots

I made this side dish to go with salmon, the other night. I thought, “This is kind of like a stir-fry. Why not serve it with fish?” It was equally good with salmon as it is with turkey. Of course, you can serve it with anything you like. Also, feel free to substitute more chicken broth/ stock in place of the white wine. I have to say, I like homemade fried shallots better than store-bought ones, but buying them certainly saves time. Again, it’s up to you if you want to buy or make them. This dish is delicious, either way. I wish I had better photos of this dish, honestly, but I just had to share this with you, anyway, since Thanksgiving is nearly here.

Hope you’ll enjoy this recipe as much as I do, on turkey day or any day!

Green Beans with Mushrooms and Shallots

This delicious one-pan dish is just as great on the Thanksgiving table as it is on a weeknight dinner table. It comes together quickly and is full of flavour.

This recipe was adapted from Food52.

Ingredients

  • 5 pounds/ 0.75kg green beans, ends trimmed
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 cup shallots, thinly sliced or finely diced
  • ½ cup fried shallots (buy them or make them by flouring thinly sliced shallots and then frying in olive oil)
  • 1-2 Tbsp cornstarch/ cornflour
  • 8 ounces/ 225g mushrooms (I like portobello), thinly sliced (if small) or diced (if large)
  • 3 garlic cloves, minced
  • ¼ cup dry white wine
  • 1 cup chicken broth/ stock
  • Salt & pepper, to taste

Directions

  1. Heat 1 Tbsp olive oil and 2 Tbsp butter over medium heat in a deep, large skillet.
  2. Add shallots and mushrooms to pan. Cover and saute until golden brown. Add green beans to pan and saute for 2-3 more minutes.
  3. Add garlic and cook for 1-2 more minutes. Add 1-2 tablespoons of cornstarch/ cornflour and cook for 1 minute.
  4. Gradually add white wine to pan, using a silicon whisk, and cook for a minute and stirring to break up any flour lumps. Add chicken stock/broth and bring to the boil.
  5. Turn the heat down to medium-low. Simmer, stirring frequently, until mixture thickens. Season with salt and pepper, to taste.
  6. Transfer green bean mixture to serving dish. Toss fried shallots on top. Serve while hot.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

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Arroz Con Pollo (Chicken and Rice)

 

Arroz Con Pollo (Chicken and Rice)

Like most moms, I’m always looking for quick, easy, healthy, and delicious dishes to make for dinner. On most nights, I don’t want to spend a lot of time making dinner. As much as I love to cook, I’m just too busy to spend heaps of time in the kitchen. Arroz con pollo (chicken and rice) is one of my favourite weeknight dinners. It’s made in one pan, so that means fewer dishes to wash (bonus! especially since we don’t currently have a dishwasher), and it tastes great. I have been making this dish for a few years. I’ve made a few changes to the recipe, to suit my tastes (and to add a veggie which my kid will actually eat). If you’re looking for a quick, delicious one-pan dinner to make, you should definitely add this recipe to your list!

Simply seasoned chicken thighs in deliciously seasoned rice is a classic pairing. Jalapeños add a little heat and tons of flavour to the rice. Sweet carrots, fresh Roma tomatoes, savory caramelized onions and garlic balance the hearty flavours in this timeless dish. It can be on your table in about an hour. Perfect weeknight dinner, right?

Enjoy the recipe…

Arroz Con Pollo (Chicken and Rice)

A quick and delicious one-pan dinner, perfect for a weeknight meal.

This recipe was adapted from Simply Recipes.

Ingredients

Chicken:

  • 3 Tbsp olive oil
  • 4-6 chicken thighs
  • Salt and pepper, to taste
  • A few dashes of paprika

Rice:

  • 2-3 Tbsp olive oil
  • 1 medium brown onion, diced
  • 4 garlic cloves, minced
  • 1 cup long-grain white rice
  • 2 cups chicken stock/ broth
  • 3 carrots, diced small
  • 1 jalapeño chili, deseeded and finely diced
  • 1 heaping tsp. good-quality tomato paste
  • 1 cup Roma tomatoes, deseeded and diced (or quartered cherry tomatoes)
  • Dry oregano, to taste
  • Cumin, to taste
  • Kosher salt, to taste

Directions

  1. Heat 2 Tbsp. olive oil in a large skillet on medium-high heat. Cook the chicken thighs for a few minutes on each side, until browned but not cooked through. Season thighs with salt, pepper, and paprika, as they cook. Set thighs aside and cover with foil, to keep warm.
  2. Add more olive oil to the pan, if necessary, and turn heat down to medium. Add onion and jalapeno to pan. Cover and cook until soft and caramelized, about 7-10 minutes. Add rice to pan. Stir to coat rice in oil. Cook for a couple of minutes, until golden brown. Add garlic and carrots to pan. Cook the rice mixture, stirring frequently, until carrots are nearly tender.
  3. While rice mixture cooks, in a Pyrex measuring cup, whisk together chicken stock/ broth, tomato paste, salt, oregano, and cumin.
  4. Place chicken thighs on top of rice. Add diced tomatoes to pan. Pour chicken stock blend over rice and chicken. Cover pan and bring just to a simmer. Reduce heat to low, stir, and cover. Let chicken and rice cook for about 15 minutes, until rice and carrots are tender, and chicken thighs are cooked through. Adjust seasonings to taste before serving.
  5. Lay 2 chicken thighs on top of a bed of rice, for each adult serving.

This recipe was created by Kim Sequoia for a delicious moment. Recipe has been updated on 23 June 2018.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.