Green Bean Casserole - healthy version

Revised Green Bean Casserole recipe from the Hartford Courant.  November 2010

2 pounds fresh green beans, blanched
1 T oil
1 cup onion
10 oz mushrooms, chopped
3 cloves garlic, crushed
2 cups milk
2 T cornstarch mixed with 2 T cold water
1/8 tsp black pepper
Topping:
2 cips chopped onions
1 tsp oil
2 T balsamic vinegar
3 cups bread crumbs
2 T butter, cut into small pieces

In large skillet heat oil over medium heat. Add onions, cook till soft.  Stir in garlic, mushrooms, salt. Cook until most of liquid reduced. Add milk to the pan, reduce to medium-low; simmer.  Stir in cornstarch and water mixture, and stir  until milk has thickened. Add green beans, and stir to coat beans thoroughly with milk mixture.  Transfer the mushroom and bean mixture to a 9 x 13 baking dish.

Topping: Heat oil, add onions, cook until browned. Add vinegar, and cook until liquid evaporates. Stir in bread crumbs. Cover top of green bean mixture with bread crumbs. Dot with butter. Bake @375 for 40 - 45 minutes. Serves 10.

Quinoa

1 c quinoa
1/2 cup cold water

Rinse quinoa (soak 15 minutes); drain.  Put drained quinoa in water.  Cook 15 minutes.

Manhattan

Courtesy of Ina Garten

6 ice cubes
1/4 cup sweet vermouth
1 cup bourbon whiskey
cocktail cherries
Put the cubes in a cocktail shaker. Pour vermouth  and bourbon over the ice.  Shake and strain into cocktail glasses.  Add cherry and serve!