From Daryl:
Our sweet Linda Wiken is under the weather, so I'm stepping in for her today, and to cheer her up, I'm giving away one of her books and one of my books to one lucky commenter!
Giveaway below...
A few months back, Linda shared a delicious green bean dish that I've been dying to try. I adore green beans and I don't usually dress them up. I mean, butter and salt and that's about it. I've enjoyed them since I was a little girl. My grandmother always served them for Christmas dinner with our rib roast, which I still do. Tradition!But Linda was iffy about beans by themselves so she dolled them up with scallions and panko. Yum! However, since I need to eat gluten-free, I've had to tweak her recipe. Luckily, there are panko crumbs that are gluten-free, and my guests couldn't tell the difference!
Enjoy!
Green Beans and Scallions
with Gluten-free Panko
1 1/2 lbs. French beans, tips trimmed
6 shallots, peeled and sliced into rings
8 ounces mushrooms, washed and sliced
5 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper
1 cup gluten-free panko *
1/2 teaspoons each freshly chopped rosemary, bay, sage, and tarragon
1/2 cup grated Asiago cheese
1 lemon, zest and juice
6 shallots, peeled and sliced into rings
8 ounces mushrooms, washed and sliced
5 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper
1 cup gluten-free panko *
1/2 teaspoons each freshly chopped rosemary, bay, sage, and tarragon
1/2 cup grated Asiago cheese
1 lemon, zest and juice
Preheat over to 425 F.
Place French beans, scallions, and mushrooms in a large bowl and toss them with 3 tablespoons olive
oil.
Line two baking sheets with parchment paper and arrange the French
beans mixture on them. Season with salt and pepper. Roast until
tender and browned, approx. 25 to 30 minutes.
Heat the remaining 2 tablespoons olive oil in medium skillet over medium heat. Add gluten-free panko and herbs, and stir constantly until golden brown, about 3 minutes. Remove from heat and stir in Asiago, lemon juice, and lemon zest.
Heat the remaining 2 tablespoons olive oil in medium skillet over medium heat. Add gluten-free panko and herbs, and stir constantly until golden brown, about 3 minutes. Remove from heat and stir in Asiago, lemon juice, and lemon zest.
Set the French bean mixture on a platter and top with the panko-cheese mixture. Serve immediately as a side dish.
GIVEAWAY
To cheer Linda up, I'm giving away a copy of her delicious TOASTING UP TROUBLE plus winner's choice of a COOKBOOK NOOK MYSTERY (since the 6th is coming out in February -- PRESSING THE ISSUE). You've got to get caught up on your reading, right? So tell me, what is your favorite vegetable? How do you cook it?
My favorite vegetable is brussels sprouts - I love eating them simply roasted, nothing added to them. EMS591@aol.com
ReplyDeleteYum, Liz. Just had those the other day with a tad of oil and salt. ~ Daryl
DeleteRoasted brussels sprouts are delicious, Liz!
DeleteSince I'm trying to follow the Weight Watchers program, I would be tempted to leave out the Panko, even though it looks delicious. The green beans, shallots and mushrooms look really good all on their own.
ReplyDeleteLynne, I totally get it. Good luck with your diet. ~ Daryl
DeleteLynne, I'm doing Weight Watchers too and thought the same thing. Also, I'm not much of a shallots lover, so I might leave that out as well. I do love mushrooms though. And fresh green beans. And asparagus. I've also really enjoyed roasting veggies in the oven. So, so tasty.
ReplyDeleteHope Linda feels better and thanks for sharing with us, Daryl!
Kay, you bet! BTW, a girlfriend does Weight Watchers and has been very successful with it. ~ Daryl
DeleteOne of my favorite vegetables is asparagus. I like it lightly grilled so that it still has some crunch in it. Tastes great as a side with chicken wrapped in prosciutto and sage leaves. Gosh, I'm hungry now :-)
ReplyDeleteEllen, that sounds yummy! ~ Daryl
DeleteBroccoli with a little butter.
ReplyDelete:) Yum. ~ Daryl
DeleteI love roasting veggies int he oven, especially zucchini, kale, and brussels sprouts. saubleb(at)gmail(dot)com
ReplyDeleteTraveler, I haven't roasted kale. Gotta give that a try. ~ Daryl
DeleteI am also a great fan of roasted vegetables, they are so tasty. It is hard for me to choose one favorite vegetable, I love so very many in different preparations. So I will go with a favorite way to cook one of the beloved vegetables, butternut squash. Wash it and roast it in its entirety on a baking sheet or pan at 400 or 425 degrees F for about an hour and a half. I have not had one explode in the couple of years I have been cooking it this way, though I do not prick it before setting in the oven. It often has the skin split of its own accord and seep a bit of liquid that caramelizes. I can then cut off slices to roast further with a light sugar and butter glaze, or use the cooked flesh in different dishes. All parts of it is edible (flesh, skin, and seeds) except the bit of stem. I have also come across this technique in a Jamie Oliver Youtube video. He said he tends to include other things to roast in the oven at the same time to make use of the space and heat. And so I adopted roasting sweet potatoes, regular potatoes, and beets while cooking the Butternut squash, removing each at the time when they are done. It is my best Sunday prep and I can then have a jump on some of the week's meal components.
ReplyDeleteOops, forgot to add:
Deletelittle lamb lst at yahoo dot com
Got it.
DeleteMy favorite vegetable is actually a combo of broccoli, carrots & cauliflower. doward1952(at)yahoo(dot)com
ReplyDeleteDoward, that makes for a pretty plate. ~ Daryl
DeleteYum, that looks so tasty! I love a lot of veggies, but my favorites are asparagus, zucchini, and spinach. The first two are best grilled, the second I like raw or creamed. Thanks for the recipe and giveaway! Hope you feel better soon, Linda!
ReplyDeleteAmanda, I eat zucchini at least three times a week. :) ~ Daryl
DeleteI love baked sweet potatoes and grilled portobello mushrooms. I wish I liked green vegetables more, but green beans are probably my favorite, and this recipe sounds like a wonderful way to serve them! bobandcelia@sbcglobal.net
ReplyDeleteCelia, I've always been a green veggie girl. Guess my mother cooked them right. They were NEVER overcooked. :) ~ Daryl
DeleteYour recipe for Green Beans and Scallions with Gluten-free Panko sounds delicious!
ReplyDeleteMy favorite veggie would have to be the potato purely because you can do so much with it. There could be, and probably is, tons of cookbooks just on how to cook potatoes. My favorite way to fix them is hubby's recipe for scallop potatoes. It's more of a combination for the standard scallop potato married to an au gratin potato.
Thank you for the marvelous chance to win a copy of "TOASTING UP TROUBLE" AND winner's choice of a "COOKBOOK NOOK MYSTERY"!
2clowns at arkansas dot net
Kay, the scallop potatoes sounds great. I love au gratin, too. Real comfort food! ~ Daryl
DeleteI enjoy roasting cauliflower and brussels sprouts with balsamic. Delish. Thanks for your great giveaway. elliotbencan(at)hotmail(dot)com
ReplyDeletePetite, cauliflower is such a wonderful, versatile vegetable. Love that it comes in colors now, too. ~ Daryl
DeleteI love peas! Fresh from the garden, raw and delicious! But I'll settle for frozen, or even canned with butter and salt and pepper!
ReplyDeleteLinda, I love peas, too. Fresh from the garden? Delicious! ~ Daryl
DeleteThis sounds like a winner! Simple to prepare and yummy.
ReplyDeleteA question--you list shallots in the ingredients but the directions refer to onions. A assume they are one and the same.
libbydodd at comcast dot net
Good catch, as always, Libby. No onions, only scallions. Fixed. Thanks! ~ Daryl
DeleteUh, Daryl, now you have "scallions" in one place and "shallots" in another.
DeleteCan I say homegrown tomatoes off the vine? Except I don't try to grow them anymore. I like yellow crookneck squash. It's mild and very versatile. You can cook it, mash it and throw it in a casserole with a world of fattening things like cheese and sour cream, etc. Or just saute it in a little olive oil, season it, and sprinkle some shredded parmesan on it.
ReplyDeletepatdupuy@yahoo.com
Pat, love homegrown tomatoes! Yum. And crookneck squash. Saw a cute cartoon this morning. "Squash might taste better if it had a different name." :) ~ Daryl
DeleteWow, that's harder than you think it would be. I live in Minnesota, so in the summer there is nothing like fresh sweet corn, we just boil it and YUM!
ReplyDeleteCorn. Oh, one of my all time favorites! ~ Daryl
DeleteLinda I sure hope that you feel better and that you don't have the flu. Darryl this sounds so good I am not a lover of the green been thing everyone makes at the holidays but this i really would enjoy. Here in Iowa the big thing for the summer is fresh sweet corn you add a pinch of sugar and boil and it is the best ! But this sounds like a runner up for a dish! ptclayton2@aol.com
ReplyDeletePT, the holiday green bean thing is so good as long as it doesn't have too much "soup." :) ~ Daryl
Deletenani_geplcs@yahoo.com...My fav veg..stir fry Chinese snow-peas, next fav grilled/roasted asparagus, next fav fried yellow squash. So sorry Linda is under the weather, but ysy Daryl could step in. Thanks for the giveaway! xo
ReplyDeleteI love thse, too, Sheryl. I also like them raw. ~Daryl
DeleteDaryl, it is so nice of you to fill in for Linda. Speedy recovery Linda! My fav veggie is just steamed broccoli with butter. However, I LOVE this glutten free recipe for the green beens(a close second) & can't wait to try this as my Bro-in-law has celiac.
ReplyDeleteNancy, I'm happy to give you a recipe for your BIL. I know how hard it is to be celiac. Hope he loves it. ~ Daryl
DeleteLove love broccoli! jreitmeyer1811@gmail.com
ReplyDeleteMe, too. ~ Daryl
DeleteMy favorite vegetable is Brussels sprouts. I like them roasted, smashed with cheese and wrapped in bacon. They are good so many ways.
ReplyDeletediannekc8(at)gmail(dot)com
Ooh, smashed with cheese and bacon. Yum! Must try this. ~ Daryl
DeleteBroccoli is my favorite veggie & I don't add anything to it. Yummy just as it is.
ReplyDeleteturtle6422(at)gmail(dot)com
Jana, I love broccoli, too. And it's so pretty on a plate. ~ Daryl
DeleteMy favorite veggie is asparagus and I like it roasted, w/ just some olive oil, salt, pepper and garlic powder. legallyblonde1961@yahoo.com
ReplyDeleteKara, you are not alone. ~ Daryl
DeleteMy favorite is sugar snap peas. I like them raw, roasted and in a salad. ljbonkoski@yahoo.com
ReplyDeleteLori, I've really gotten into these lately. Yum. ~ Daryl
DeleteI love potatoes because they can be fixed in so many ways. Mashed, fried, baked, scalloped. Added to green beans; cooked with onions and roast beef; topped with cheese! Yum!!
ReplyDeleteThanks for your giveaway.
Connie, I think many would agree with you on this. Always topped with cheese. :) ~ Daryl
DeleteIt's hard to pick a favorite vegetable---there are so so many good ones. Roasted cauliflower is pretty darn tasty---I east it like some people eat potato chips.
ReplyDeletesuefarrell.farrell@gmail.com
Sue, good for you. Your body thanks you. :) ~ Daryl
DeleteFried okra( now made with cassava flour and fried in coconut oil)is my favorite. Thanks for the green bean recipe!
ReplyDeleteI have to admit this is one veggie I've never tried. ~ Daryl
DeleteI love the corn I freeze from my garden. When time to cook it I add some salt, butter, and water. It tastes so much better than canned corn. lclee59(at)centurylink(dot)net
ReplyDeleteConnie, do you seal it airtight? How do you freeze it? I've never tried. ~ Daryl
DeleteI hope Linda feels better very soon.
ReplyDeleteI love most veggies so it's hard to pick just one but when I make something that's a little spicy, I love to make a carrot side dish that has a little sweetness in it to off-set the spice. It has orange juice and brown sugar in it along with nutmeg.
Thanks for the chance to win.
scarletbegonia5858(at)gmail(dot)com
Cupcake, Linda is doing quite well. Thanks. Carrot side dishes always add such pretty color. ~ Daryl
DeleteCupcake, you won this giveaway. I'll send you an email. Congrats!
DeleteKoholrabi....peeled and sliced and eaten raw! dbahn(at)iw(dot)net
ReplyDeleteDianne, aha! Another veggie I haven't tried. ~ Daryl
DeleteOh Dianne B reminded me - Kohlrabi done just like that. No need to enter me since I have read them all and loved them! Thanks for the recipe!
ReplyDeleteKay, you are a lovely true fan. Thank you. ~ Daryl
DeleteSpinach, preferably creamed with a dash of nutmeg. I also like it sauteed in olive oil with garlic.
ReplyDeleteacm05atjuno.com
Anne, I love creamed spinach. The nutmeg definitely makes the dish. ~ Daryl
DeleteOh my...broccoli is my fave. I like it steamed with butter and salt. Simple. Other family members prefer it stir fried with bacon! Ian’s has many gluten free products that our family enjoys. I hadn’t seen the bread crumbs product before. Always happy to receive books! Lldawnjm (at)gmail (dot) com. Thanks!
ReplyDeleteJane, glad to introduce you to a new product. Ian's does a great job. ~ Daryl
DeleteI like lettuce (salads). In chicken carbonara I like asparagus. I don't have to worry about the cooking, it's a Lean Cuisine meal!
ReplyDeletecatbooks72(at)gmail(dot)com
This giveaway, by random selector, was won by Cupcake! Congrats. Thanks to all for your kind wishes and your lovely recipes. ~ Daryl
ReplyDelete