French Onion Green Bean Casserole

Via AllRecipes.com INGREDIENTS: For the onions: 1 tablespoon butter 1 large yellow onions, thinly sliced lengthwise salt and ground black pepper to taste 1-1/2 teaspoons sherry vinegar For the white sauce: 1 tablespoon butter 1 tablespoon and 3/4 teaspoon all -purpose flour 1-1/4 cups milk 1/2 pinch ground nutmeg cayenne pepper to taste (optional) 1/8 teaspoon ground thyme For the topping: 1 tablespoon melted butter 1/3 cup panko bread crumbs 1 pound fresh green beans, trimmed 2 ounces shredded Gruyere cheese, divided 2 tablespoons and 2 teaspoons grated Parmesan cheese DIRECTIONS: You have scaled this recipe's ingredients to yield a new amount (5). The directions below still refer to the original recipe yield (10). 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole...

Mashed Sweet Potatoes with Greek Yogurt

Courtesy of FoodAndWine.com 2 pounds sweet potatoes or yams, peeled and cut into 1/2 inch pieces 1 tablespoon brown sugar 1 tablespoon maple syrup 1/2 teaspoon ground cinnamon 1/2 cup Greek yogurt Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork. Drain the sweet potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl. Add the brown sugar, maple syrup, cinnamon, and Greek yogurt to the sweet potatoes. Mash to your desired texture and serve...

Sugarless Cranberry Sauce

Adapted from Wellness Mama. Ingredients 7 oz of fresh cranberries (they are usually 12 ounce bags) 1/3 cup pineapple juice or orange juice 1/4 cup of applesauce (use apples in deliveries) just under 1/4 cup of water juice and zest of half of 1/4 to 1/2 orange 3-4 Tablespoons of honey or to taste (optional) Instructions Put cranberries, juice, applesauce and water in a sauce pan and and bring to a boil. Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes). Reduce to a simmer and pour the juice and zest over the cranberry mixture. Simmer 10-15 minutes and remove from heat. Cool completely and store in fridge at least 4 hours but preferably overnight before serving. NOTE: This is not as sweet as store versions! Taste at the end of cooking. It is naturally...