30 ounces green beans, canned*, drained
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon pepper
Combine green beans, soup, milk, pepper and 1/2 cup of Onion Crunch®. Gently stir together. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350°F for 25 minutes or until hot and bubbly. Top with a layer of Onion Crunch®. Bake 5 minutes more. This easy to make green bean casserole serves six. *May substitute 18 ounces frozen cut green beans, thawed and drained.
By Carolyn Scott-Hamilton, AKA The Healthy Voyager
6 tablespoons regular or vegan butter, divided
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup regular or vegan heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps)
2 pounds fresh green beans, trimmed
Onion Crunch®, for topping
Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside.
Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They’ll still be crispy. Season with salt and pepper and place on a platter.
Bring the sauce to a simmer and spoon over the beans. Top with Onion Crunch®.
4 large russet potatoes, scrubbed and cut into 1/4-inch thick slices
1 Tbsp margarine
2 cloves garlic, minced
1 tsp black pepper
1 tsp dried thyme
1/2 tsp salt
Onion Crunch® topping
1. Preheat oven to 450 F. Arrange potatoes, overlapping slightly, in a 13 x 9" baking dish. Brush margarine over potatoes. Sprinkle potatoes with garlic, pepper, thyme, and salt.
2. Shake Onion Crunch® over potatoes in a single layer.
3. Bake casserole until potatoes are cooked through about 30-35 minutes. Serve immediately. Serves four.
By Carolyn Scott-Hamilton, AKA The Healthy Voyager
1 medium head cauliflower
1 tablespoon regular or vegan cream cheese, softened
1/4 cup nutritional yeast
1/2 teaspoon minced garlic
1/8 teaspoon regular or vegan chicken bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons regular or vegan butter
Onion Crunch®, for garnish
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, nutritional yeast, garlic, bullion and pepper until almost smooth.
Garnish with chives, Onion Crunch® and serve hot with pats of butter.
Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
By Lisa,·The Blog of Lisa
1 or 2 package of instant mash potatoes·
1/2 cup sour cream
1/4 cup of milk into the potatoes
Onion Crunch®, for topping
If you use both packets of potatoes, you will want to use more sour cream/milk, but don't double it. Trust me.
The first time I made this I actually boiled potatoes and mashed them myself. Yeah, that only happened once.·
Make instant mashed potatoes. One package or two, depending on how gluttonous you feel.·
After they're ready, add half a cup of sour cream, garlic powder, and 1/4 cup of milk into the potatoes. If you use both packets of potatoes, you will want to use more sour cream/milk, but don't double it. Trust me.
Spread half of the potato mixture in a baking dish. Add French Fried onions (I snuck some of the Loeb's·Onion Crunch® in here as well) and cheese of your choice. I normally use Colby Jack, which was the majority of cheese today, but I also use recipes like this to clear out any cheese that is left in bags. So it had some Sharp Cheddar and Mozzarella as well.
Put the remaining potatoes on top. If you < 3 garlic powder as I do, add it here. White pepper is delish as well. Bake at 350 for 25 minutes. Take out, add more cheese and onions on top. Bake for 5 more minutes. It's going to be like napalm when you take it out of the oven, so let it cool off. Oh. And use a pan BIGGER than this one, it will look a lot prettier:
2 heads garlic
6 pounds Idaho potatoes, peeled and quartered
2 teaspoons freshly ground black pepper
1/2 cup butter
1 (12-ounce) carton sour cream
1 (8-ounce) block sharp white Cheddar, grated
Smother with Onion Crunch®
1. Preheat oven to 350 degrees F.
2. Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
3. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
4. Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese and Onion Crunch®. Add more salt and pepper, if necessary. Serve immediately.
1 head garlic, whole
1 teaspoon olive oil
2 1/2 pounds waxy potatoes, such as red bliss, quartered
4 teaspoons Onion Crunch®
1 cup unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
Kosher salt and freshly cracked black pepper
1. Preheat the oven to 425 degrees F.
2. Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.
3. Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.
4. In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.
5. Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the Onion Crunch® and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed.
6. Serve warm.
6 pounds sweet potatoes
1 lemon, zested and juiced
3 tablespoons pure maple syrup
2 tablespoons light brown sugar
3 tablespoons bourbon
8 tablespoons butter, at room temperature
1 1/2 teaspoons salt
1 teaspoon white pepper
1. Preheat the oven to 375 degrees F.
2. Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar.
3. Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Add to the potatoes along with the butter. Mix well.
4. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.)
5. Sprinkle Onion Crunch® over potatoes and bake for 20 minutes until the top is golden brown.
1/2 cup(s) (1 stick) margarine, substitute butter
5 large celery stalks, chopped
1 large onion, chopped
1 teaspoon(s) dried thyme
3/4 teaspoon(s) salt
1/2 teaspoon(s) pepper
1/2 teaspoon(s) dried sage
1 can(s) (14 1/2 ounces) chicken broth
2 loaf(s) (16 ounces each) sliced firm white bread , lightly toasted and cut into 1/2-inch cubes
1/2 cup(s) loosely packed fresh parsley leaves, chopped
3oz of Onion Crunch®
1. Preheat oven to 325 degrees F. In 12-inch skillet, melt margarine or butter over medium heat. Add celery and onion, and cook 15 minutes or until tender, stirring occasionally.
2. Stir in thyme, salt, pepper, sage, chicken broth, and 1/2 cup water; remove skillet from heat.
3. Place bread cubes in very large bowl. Add celery mixture and parsley; toss to mix well.
4. Spoon stuffing into 13-inch by 9-inch glass baking dish; cover with foil and bake 40 minutes or until heated through.
5. Top off with Onion Crunch®
Serves 4 to 6
1 pound fresh green beans, stems removed
¼ pound fresh oyster mushrooms, stems removed, gills cleaned if necessary, torn or cut in half
1 tablespoon olive oil
1 teaspoon dry sherry
A handful of walnuts as a garnish, optional but delicious
Nut oil vinaigrette:
2 tablespoons peeled & minced shallots
2 tablespoons sherry vinegar
2 tablespoons walnut or hazelnut oil
2 tablespoons grapeseed oil, or other neutral flavored oil such as canola
Maldon salt or other coarse sea salt
Freshly ground black pepper
1. Bring a large pot of salt water to boil over high heat. Heat the olive oil in a large skillet over medium high heat and add the trimmed & sliced mushrooms. Stir the mushrooms frequently while cooking. When the mushroom liquid has evaporated completely, cook another minute or two to brown slightly. Off of the heat, add the sherry and stir. Return to the heat, stir well for a moment, then turn off the heat and leave the mushrooms to rest in the skillet for now.
2. Combine the ingredients for the vinaigrette in a jar with a tight fitting lid, shake well and set aside.
3. Drop beans into boiling water, cover, and bring the water back to a boil. When water returns to a boil, remove the cover and turn heat down to medium and cook until beans are crispy tender, about 7 minutes, depending on the size of your beans. Drain beans well, place in a large bowl, and toss with the vinaigrette, a little bit at a time, tasting while you go, over the still warm green beans. You will probably have some vinaigrette left over, which will keep well in the covered jar in the refrigerator for another green salad.
4. In the meantime, toast the walnuts in a dry pan over medium heat, shaking the pan constantly to prevent burning. Continue to toast the nuts until they begin to brown and become fragrant. Remove the nuts to a cutting board, allow to cool slightly, then chop very coarsely and set aside.
5. Add mushrooms to the beans and toss well. Taste for seasonings. Pile high on a platter and garnish with the toasted walnuts if desired. Can be served right away or at room temperature.
Yield: 8-10 servings
Prep Time: 20 minutes
Baking Time: 30 minutes
1 large head of cauliflower, rinsed and chopped
2 Tablespoons butter
3 Tablespoons all-purpose flour
1 3/4 cups whole milk
2 teaspoons kosher salt (or 1 teaspoon table salt)
8 ounces grated Gruyere cheese
1 cup Onion Crunch
Butter an 8x8 baking pan or casserole dish
1. In a large stock pot, cover chopped cauliflower with cold water. On the stovetop, bring to boil over high heat. Once the water comes to a boil, continue to cook the cauliflower for 2 minutes. Immediately drain, then rinse the cauliflower in cold water. Set aside.
2. In a 3-quart saute pan, melt butter. Whisk in the flour and cook until a light toasty brown. Whisk in the milk and bring to a boil, whisking continuously. Sauce will thicken as it comes to a boil. Remove from heat and stir in the salt and all but 1/4 cup of the grated cheese.
3. Stir the drained cauliflower into the cheese sauce.
4. Pour cauliflower and cheese sauce into the prepare baking dish. Top with Onion Crunch and reserved 1/4 cup of cheese.
5. Bake at 350 for 30 minutes, or until golden an bubbling.
6. Serve. We served the Oven Baked Spinach & Feta Stuffed Chicken Breasts with Onion Crunch Coating with couscous and broccoli salad.