Garlicky Buttered Beans

Garlicky Buttered Beans

Garlicky Buttered Beans

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Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.

Some will say it’s all about the turkey or roast, but how many of us scour through recipes looking for the perfect side dishes to serve with the turkey? We search for recipes because we dream of the perfect meal, and the meal generally includes side dishes. I definitely fall into this group of recipe searchers, partly because it’s nice to try something new and because I believe accompanying dishes are equally as important to any meal as the main item. Even though everyone will not agree with this sentiment, it’s hard to resist buttery green beans. Add in a good dose of garlic, Dijon and lemon juice and you’ve got a bright and zesty veggie that is perfect served with roast turkey, beef or ham. These Garlicky Buttered Beans just might steal the show.

Sauteed garlic, butter and Dijon mustard in a stainless steel pan with blanched green beans in the background prepared for Garlicky Buttered Beans.

Garlicky Buttered Beans start with simple ingredients and the whole dish comes together quickly with little fuss. To help with a busy day in the kitchen, the beans can be cooked and cooled in advance, leaving only a quick sauté in garlicky butter. The Dijon, lemon juice and chili flakes help to liven up plain old green beans. If it’s weeknight cooking for just a few people, go ahead and use only half the amount of the green beans, they’re just saucier. What’s not to love about that. Enjoy!

Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.

Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
Garlicky Buttered Beans
Print Recipe
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time
    10 minutes
    Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
    Garlicky Buttered Beans
    Print Recipe
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
      2. Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
      3. Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.
      Recipe Notes

      -Green beans can be cooked and cooled in an ice bath up to one day in advance.  They will need more time to warm in the butter sauce if adding from a chilled state.

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      Skillet Flatbread

      Skillet Flatbread

      Skillet Flatbread

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      Skillet Flatbread stacked three high on a wooden serving plate and garnished with zahtar.

      Do you have flour, yeast, oil and salt? It is all you need to make golden, slightly crisp and chewy Skillet Flatbread. The recipe is super easy without a lot of fuss, and the flatbread is delicious with just about anything. I like mine sprinkled with a zahtar spice mix but you can eat it plain, or with your favourite herb or spice mix. So get ready to dunk, dip and scoop all your tastiest soups, stews and tagines because you’ll be making this time and time again.

      Risen dough in a large bowl resting on a wooden platter in preparation for Skillet Flatbread.

      Any non-stick skillet will work for this recipe even though I’ve suggested using a cast-iron skillet. The dough is uncomplicated and can be pressed or rolled into any shape, however, I opted for 9” circles which cook evenly and quickly, and it fits nicely in my 10” skillet. This Skillet Flatbread will keep for several days in a sealed container but can also be frozen for use later. When thawed, give it a gentle warming in the microwave or low oven. Eating it at room temperature is perfectly tasty but I prefer it slightly warm. Enjoy!

      Skillet Flatbread cut into triangles and served on a wooden serving plate and garnished with zahtar.

      Skillet Flatbread
      Print Recipe
        Servings Prep Time
        3 9" flatbreads 20-25 minutes
        Cook Time Passive Time
        32 minutes 70 minutes
        Servings Prep Time
        3 9" flatbreads 20-25 minutes
        Cook Time Passive Time
        32 minutes 70 minutes
        Skillet Flatbread
        Print Recipe
          Servings Prep Time
          3 9" flatbreads 20-25 minutes
          Cook Time Passive Time
          32 minutes 70 minutes
          Servings Prep Time
          3 9" flatbreads 20-25 minutes
          Cook Time Passive Time
          32 minutes 70 minutes
          Ingredients
          Servings: 9" flatbreads
          Instructions
          1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
          2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
          3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
          4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
          5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
          6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Wasabi Slaw

          Wasabi Slaw

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          A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.

           

          What’s your favourite summer slaw? I’m partial to a classic creamy coleslaw, so I immediately fell in love with Wasabi Slaw. It has all the creaminess of a mayonnaise-based dressing and the crunch of cool, crisp cabbage but it is set apart by the addition of wasabi. The earthy heat melds with the creamy dressing and gives just the right amount of punch. My perfect punchy heat may be different than yours, so add a little wasabi or add a lot.

          For a crisp coleslaw, mix the dressing in advance but don’t add it to the cabbage until ready to serve. Keeping all ingredients cold before and after mixing will also help maintain a wonderful crunch. Enjoy!

           

          Fresh cabbage, green onion, wasabi and grated carrots are being prepped for Wasabi Slaw.
          A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.

          A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
          Wasabi Slaw
          Print Recipe
            Servings Prep Time
            6 cups 30 minutes
            Passive Time
            10 minutes
            Servings Prep Time
            6 cups 30 minutes
            Passive Time
            10 minutes
            A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
            Wasabi Slaw
            Print Recipe
              Servings Prep Time
              6 cups 30 minutes
              Passive Time
              10 minutes
              Servings Prep Time
              6 cups 30 minutes
              Passive Time
              10 minutes
              Ingredients
              Servings: cups
              Instructions
              1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
              2. In a large bowl toss together cabbage, carrots and green onion.
              3. Stir in dressing and serve immediately for a crisp coleslaw. .
              Recipe Notes

              The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

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              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Roasted Gremolata Cauliflower

              Roasted Gremolata Cauliflower

              Cauliflower is boring!

              But it doesn’t have to be with a good roasting and the addition of a vibrant Gremolata.  Roasted Gremolata Cauliflower is anything but boring with its caramelized edges, fresh garlic, parsley and a good dose of lemon zest.  The Gremolata is a game changer for plain, boring cauliflower, transforming it into a flavourful and zesty side dish.

              What is Gremolata?

              Gremolata is an Italian condiment/accompaniment that is made with Italian flat leaf parsley, lemon zest, fresh garlic, olive oil and salt. It’s vibrant and fresh with a slight bitter note from the parsley and flavour punch from the garlic. If you have parsley, lemon and garlic, you’ve got a simple sauce that will spruce up so many things. It’s a classic accompaniment for the Italian dish Ossobuco but also great with fish, lamb and of course vegetables. 

              Roasted Gremolata Cauliflower
              Print Recipe
                Servings Prep Time
                5-6 people 20 minutes
                Cook Time
                30 minutes
                Servings Prep Time
                5-6 people 20 minutes
                Cook Time
                30 minutes
                Roasted Gremolata Cauliflower
                Print Recipe
                  Servings Prep Time
                  5-6 people 20 minutes
                  Cook Time
                  30 minutes
                  Servings Prep Time
                  5-6 people 20 minutes
                  Cook Time
                  30 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 400℉
                  2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
                  3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
                  4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
                  5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
                  6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
                  Recipe Notes

                  -make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Flaky Jalapeño Cheddar Biscuits

                  Flaky Jalapeño Cheddar Biscuits

                  Make a better biscuit…

                  It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky.  So good on their own, dunked or piled high with your favourite fillings. The good thing is, they’re easy to make using basic ingredients.  So what makes a good biscuit?  Let’s look at the basics.

                  -use quality butter.

                  -use fresh baking powder and baking soda, they do EXPIRE!

                  -cut butter into flour evenly to ensure a flaky biscuit.

                  -do not overwork the dough, once mixed, only knead enough to bring the dough together.  Overworking dough will result in a tougher biscuit.

                  -use a sharp cutting tool for the best edges.

                  -brush tops and sides with a whisked mixture of egg and cream for a nice golden exterior.

                   

                  What’s a biscuit good for?

                  By far my favourite thing to do with a flaky biscuit is dunk it into soup, stew or chili.  But, they’re also wonderful as a sandwich.  Especially these Flaky Jalapeño Cheddar Biscuits, because they spread out a little, making them just the right size for a fried egg…just saying!

                  Flaky Jalapeno Cheddar Biscuits
                  Print Recipe
                    Servings Prep Time
                    8-10 4" biscuits 25 minutes
                    Cook Time
                    18 minutes
                    Servings Prep Time
                    8-10 4" biscuits 25 minutes
                    Cook Time
                    18 minutes
                    Flaky Jalapeno Cheddar Biscuits
                    Print Recipe
                      Servings Prep Time
                      8-10 4" biscuits 25 minutes
                      Cook Time
                      18 minutes
                      Servings Prep Time
                      8-10 4" biscuits 25 minutes
                      Cook Time
                      18 minutes
                      Ingredients
                      Servings: 4" biscuits
                      Instructions
                      1. Preheat oven to 425℉ and line a large baking tray with parchment.
                      2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
                      3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
                      4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
                      5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
                      6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
                      7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
                      8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
                      Recipe Notes

                      -these particular biscuits spread out some and are wonderful sliced as a sandwich.

                      -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

                      Affiliate Disclosure

                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                      Creamy Caper Smashed Potatoes

                      Creamy Caper Smashed Potatoes

                      Creamy Caper Smashed Potatoes…oh my!

                      One of my quick and easy weeknight meals consists of broiled fish with a creamy caper paste.  It takes mere minutes to cook and is tender, moist and full of flavour.  I decided to use this same paste on smashed baby potatoes for an easy side dish that’s super delicious and pairs well with roasted meats and fish. 

                      Capers are the unripened flowers buds of Capparis spinosa or Capparis inermis and are generally dried and pickled.  Here’s a handy link from The Spruce Eats that tells you a little more about the amazing caper. 

                      You won’t be disappointed!

                      Roasted mini potatoes get a gentle smash and topped with a creamy caper paste made with capers, lemon, dill, mayonnaise, and parmesan cheese.  Crispy little potato disks with fluffy centres are the perfect base for the briny capers, fresh dill and creamy mayo.  

                      If you’re not familiar with capers, they’re a handy pantry item to have kicking around.  They’re pungent and briny and not all that good on their own, but combine them with cream, butter or lemon and you have a flavour explosion. They add a salty depth of flavour that enhances sauces, dressing, salads, and more. Enjoy!

                      Author: Compelled to Cook

                      Creamy Caper Smashed Potatoes
                      Print Recipe
                        Servings Prep Time
                        3-4 people 15 minutes
                        Cook Time
                        30-35 minutes
                        Servings Prep Time
                        3-4 people 15 minutes
                        Cook Time
                        30-35 minutes
                        Creamy Caper Smashed Potatoes
                        Print Recipe
                          Servings Prep Time
                          3-4 people 15 minutes
                          Cook Time
                          30-35 minutes
                          Servings Prep Time
                          3-4 people 15 minutes
                          Cook Time
                          30-35 minutes
                          Ingredients
                          Servings: people
                          Instructions
                          1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
                          2. Spread out evenly on a baking tray and bake for 30-35 minutes, turning once, until just tender.
                          3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
                          4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
                          5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

                          Affiliate Disclosure

                          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com