 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
| HomeDiscussion GroupsGeneral TopicsLow CarbWeightWatchers WeightAdviser.com Contact UsLink To UsSearch & Site Map |
Weight Loss Forum / Low Carb / November 2004receipe for low carb green bean casserole please
Need recipe for low carb traditional green bean casserole. I could use panko bread crumbs for toping maybe half and half instead of whole milk etc. but need recipe that the low carbers and non diabetics would like also. TIA ps I always use campbell's cream of mushroom soup in mine. I haven't tried this recipe, but it looks good. There's no mushroom soup in it, but I suppose you could replace the cream with the soup. But one can of condensed cream of mushroom soup has 18g net carbs whereas heavy cream has only 7g / cup. Taken from "Low-Carb Lifestyle" magazine, November edition. Creamy Green Beans -- Makes 8 servings ------------------------ 4 tablespoons butter, divided 2 cups roughly chopped fresh mushrooms 1/3 cup diced celery 1/3 cup diced onion 1/3 cup diced carrot 1 cup chicken broth 2 cups heavy cream 1 teaspoon salt 1/2 teaspoon black pepper 8 cups frozen French-cut green beans, thawed and well drained 1/2 cup canned French fried onions Preheat oven to 325F. In a medium saucepan melt 2 tablespoons butter. Add mushrooms and saute 2 to 3 minutes or until softened. Remove from pan and set aside. Melt remaining butter in same pan, then add celery, onion and carrot. Saute 5 minutes or until onion is translucent. Stir in chicken stock, heavy cream, salt and pepper. Bring to a boil, reduce heat and simmer until mixture thickens slightly, about 12 to 15 minutes. Place thawed green beans in 2-quart casserole. Pour mushrooms and stock mixture over green beans and stir to combine. Sprinkle with French fried onions, then bake 25 minutes or until hot. Per serving: 347 calories 3g protein 9g carbs 3g fibre 33g fat 19g sat fat 107mg chol 549g sod >Need recipe for low carb traditional green bean casserole. >I could use panko bread crumbs for toping maybe half and half instead of >whole milk etc. but need recipe that the low carbers and non diabetics >would like also. >TIA >ps I always use campbell's cream of mushroom soup in mine. ----- Bev Real cream might be better, but I find canned coconut milk very handy for use instead of Campbell's 'cream of' soups- not as heavy as real cream. Skinny ---------------- > I haven't tried this recipe, but it looks good. There's no mushroom soup > in it, but I suppose you could replace the cream with the soup. But one [quoted text clipped - 48 lines] > ----- > Bev Would coconut milk add a 'coconut' flavour? >Real cream might be better, but I find canned coconut milk very handy for >use instead of Campbell's 'cream of' soups- not as heavy as real cream. ----- Bev > Would coconut milk add a 'coconut' flavour? Well, not sweet. Not sweeter than cream, anyway. It wouldn't taste like shredded coconut or 'coconut flavoring' etc. A mild taste, very clean and light, lighter than real cream. Kind of like white rice, maybe. If you get a can to sample, there are lots of things you can do with it. I mix it with V8 juice and heat it for a quick comfort drink. Or blend it with canned asparagus for a quick 'cream of' soup. Or chill it and eat it as a treat, when I wish for ice cream (tho the texture is quite different). Skinny > >Real cream might be better, but I find canned coconut milk very handy for > >use instead of Campbell's 'cream of' soups- not as heavy as real cream. > > ----- > Bev Sounds nice. I use coconut oil for frying but it's had the flavour removed by some kind of vacuum process so it doesn't taste like anything. I've seen canned coconut milk in my local grocery store but can't imagine using up an entire can before it went bad. They also carry powdered coconut milk, which I think might be more convenient for me. Have you tried it? Is it any good? >> Would coconut milk add a 'coconut' flavour? > [quoted text clipped - 8 lines] >canned asparagus for a quick 'cream of' soup. Or chill it and eat it as a >treat, when I wish for ice cream (tho the texture is quite different). ----- Bev If you want to get a bit fancy this recipe was on Low Carb and Loving It on the Food Network this week. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29202,00.html Onion Straws: 1/2 cup very thinly sliced onion 1/4 cup soy flour 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder Casserole: 1 pound green beans, ends trimmed 1 tablespoon vegetable or canola oil 1/2 cup thinly sliced onion 8 ounces cremini mushrooms, rinsed and sliced 1 1/2 teaspoons kosher salt 1/8 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 1/2 cup no-sugar, low-sodium chicken broth 1 teaspoon chopped fresh thyme leaves, plus a few sprigs for garnish 1/2 cup sour cream Equipment: 10-inch glass pie pan Preheat oven to 350 degrees F. Make the Onion Straws: Combine all the ingredients in a small bowl, toss to mix, and arrange in a single layer on a baking sheet. Set aside. Make the Casserole: Bring a small pot of water to boil and season lightly with salt. Boil the green beans until tender, but still crispy, about 5 minutes. Drain and chill beans in an ice water bath or under running cold water. Drain again and transfer to a bowl. Heat the oil in a large pan over medium-high heat. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes. Transfer the mushroom mixture to the bowl of green beans, add the sour cream, and toss to combine. Pour the green bean mixture into the glass pie pan. Bake the casserole and onion straws on separate racks until the straws are well browned and crispy (almost burnt, otherwise they will be soggy), about 15 to 17 minutes. Top the casserole with the straws, and serve garnished with thyme sprigs. Nutrition Information Nutritional Analysis per Serving Calories: 120 Total Fat: 7 Saturated Fat 3 Carbohydrates: 11 Fiber: 4 > Need recipe for low carb traditional green bean casserole. > I could use panko bread crumbs for toping maybe half and half instead of > whole milk etc. but need recipe that the low carbers and non diabetics > would like also. The canned onion rings are only about 3g carb for 2 Tbsp, so that's not too bad. Using one small can in a usual green bean casserole, one-eighth of the casserole only adds 4.5g carb. I'm on maintenance, so I just use the canned soup, which is 9g carb per half cup, with Carb Countdown faux-milk, but there have been LC recipes posted for cream of mushroom soup. A couple of them are in the ASDLC cookbook archive at http://www.camacdonald.com/lc/Cookbook/Soups.html If you don't cook the soup down as thick as canned concentrate, you won't need to add milk, just use 2 cups of soup per 2 packages or cans of green beans.  Signaturejamie (jamiemck@newsguy.com) "There's a seeker born every minute." > Need recipe for low carb traditional green bean casserole. > I could use panko bread crumbs for toping maybe half and half instead of > whole milk etc. but need recipe that the low carbers and non diabetics > would like also. > TIA > ps I always use campbell's cream of mushroom soup in mine. Here's what I've come up with... 3 cans green beans 1 jar of Bertoli Portobello mushroom sauce 1 tablespoon savory 1 bag Sunkist almond toppers, bacon cheddar or roasted garlic caesar Heat the greens beans until boiling then drain Mix beans with sauce and savory Top with almonds Bake @ 350 for 25 minutes. VERY easy, VERY tasty, and moderately low carb. SignatureClabberHead 5.0 (aka Iron Chef Atkins) 248.5/189.0/185.0 Livin' La Vida Low-Carb since 5/1/03 Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...) MSTie # 93058 "Think about how stupid the average person is, then remember half of them are stupider than that!" - George Carlin |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2009 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.