Food & Recipes

Chef Joe Truex: Down Home for the Holidays

Green Bean Casserole continued...

4. Drain walnuts and blend in a food processor with tahini and half the milk until smooth and creamy.

5.         Heat canola and olive oils over medium heat in a heavy-bottomed saucepan. Add garlic and cook 1 minute. Add mushrooms, tamari or soy sauce, and cayenne pepper. Continue to toss, cooking mushrooms evenly until soft and golden. Add flour and cook, stirring, over low heat 1 more minute.

6.         Add walnut mixture, remaining milk, and bay leaves. Bring sauce to a very gentle simmer and allow to reduce and thicken over low heat for a few minutes, stirring. Once the sauce has thickened, season with black pepper and sea salt, and remove bay leaves.

7.         Arrange steamed green beans in a good-sized casserole dish and top with mushroom sauce and then the onion topping. Bake around 20 minutes, until the green beans are bubbling hot and the top is nicely golden.

Per serving: 242 calories, 6 g protein, 16 g carbohydrate, 18 g fat (2 g saturated fat), 1 mg cholesterol, 3 g fiber, 5 g sugar, 35 mg sodium. Calories from fat: 64%.

Hot Pepper Slaw

Makes 8 servings

"I love the Asian treatment with this coleslaw recipe," Truex says. "It's crunchy, light, and flavorful."

Ingredients

            1          medium head green cabbage

            1          medium head red cabbage

            1          tsp sea salt

            3          large carrots

            ¼          cup minced scallions

            1          tbsp toasted sesame seeds

For the dressing

            1⁄3       cup unseasoned rice vinegar

            1⁄3       cup hot pepper vinegar

            ¼          cup light brown sugar

            1½       tbsp dark-roasted sesame oil

Directions

1.         Discard the outer leaves of cabbages. Cut heads in quarters, and remove and discard cores. Slice cabbage thinly or shred in a food processor. In a large bowl, layer cabbage with sea salt. Toss to distribute salt evenly, and let cabbage sit 1 hour to soften.

2.         Meanwhile, peel carrots and grate into thin shreds.

3.         Drain off any liquid produced by the cabbage and rinse cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse again.

4.         Add carrots to cabbage and mix well.

5.         For the dressing, whisk rice vinegar, hot pepper vinegar, brown sugar, and sesame oil together in a small bowl.

6.         Pour dressing over cabbage and mix well. Chill. Garnish with minced scallions and toasted sesame seeds before serving.

Per serving: 120 calories, 3 g protein, 22 g carbohydrate, 3 g fat (1 g saturated fat), 6 g fiber, 13 g sugar, 360 mg sodium. Calories from fat: 25%

Turnip Gratin

Makes 8 servings

"What would the holidays be without a bubbly baked casserole in an earthenware dish? I love turnips, but even people who think they don't will enjoy this gratin," Truex says.