Posted on 06/21/2017 4:15:12 PM PDT by Jamestown1630
In last weeks thread, we discovered that some of our Freeper Friends dont like lima beans, and joked about doing a thread on despised foods. Instead, lets just call it less universally enjoyed foods; and heres my Lima Bean Casserole recipe. I cant recall where I got it, and the original recipe called for frozen limas; but I learned that canned ones work a lot better in this recipe.
Cheesy Lima Bean Casserole
2 pks. frozen lima beans, cooked (20 oz.) Or equivalent canned
1 C. each cottage cheese and sour cream
½ C. finely diced sweet onion
2 cloves garlic, minced
1 tsp. Each Worcestershire sauce and Dijon mustard
2 tsp. Paprika
½ tsp. Salt
Parmesan Cheese
chopped parsley
Combine cottage cheese, sour cream, onions, garlic, Worcestershire, mustard, paprika and salt. Gently stir in the cooked lima beans.
Pour into a greased baking dish. Sprinkle with the Parmesan cheese. Bake at 350 degrees for 35 to 40 minutes. Sprinkle with parsley before serving.
We also learned that Brussels Sprouts arent universally adored. Freeper thingumbob posted a recipe that I really want to try I bought the Veri Veri Teriyaki last weekend just for this, but havent tried yet:
http://www.freerepublic.com/focus/chat/3561002/posts?page=45#45
In the meantime, heres my pickled Brussels Sprout recipe. This recipe originally called for 1 C. of Cider Vinegar and ½ C. of water but we do a cup each of vinegar and water, to make it a little less sour; and we usually use a bag of the frozen Hanover Gold Line baby sprouts, instead of fresh. This is great warm or cold that is, if you like Brussels Sprouts ;-)
Dilled Brussels Sprouts
1 bag frozen Baby Brussels Sprouts
1 C. cider vinegar
1 C. water
1 clove garlic, split (we use 2)
1 dried red chili pepper (we use 2)
1 T. dried dill weed
1 tsp. Salt.
Thaw the frozen sprouts before beginning. Combine all ingredients in a saucepan. Bring to a boil, lower heat, and simmer until sprouts are tender.
-JT
This Week: Foods that arent universally liked :-) - featuring Lima Beans and Brussels Sprouts!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
OH YUCK! And then some!!!
Busy tonight. But I’ll post something tomorrow. Summer vegie salads.
Jamestown1630, thank you sooooo much for the work you do here at FR. You’re an angel.
On the Lima beans. Add sausage and put in a cooked winter squash. Or spaghetti squash. Yum and I gre up hating limas.
Ya know what else frosen baby Lima beans are good for? Ice packs! They don’t thaw too quickly, and conform wo the curves, etc., in your body. I keep two one pound packs in my fridge for just this purpose! And they’re tasty too!
I snip up a piece of bacon along with my lima beans. Yum!
I’ve always liked brussel sprouts, too. I usually just steam them & then add butter with salt & pepper. The only tip I’ve ever heard for those that don’t care for them is to add a teaspoon of sugar to the water you steam them in. I guess it takes off what some perceive as a bitter taste. Never bothered me, though.
LOL! Thanks.
(Like I said, ‘not universally enjoyed’ :-)
My husband doesn’t object to lima beans, but he despises cottage cheese, and won’t eat that casserole.
Like Brussel Sprouts....
HATE Lima Beans....
Ditto love brussels sprouts steamed and lima beans yuk. Pasty and flavorless.
Our favorite recipe for butter beans. http://www.food.com/recipe/besss-best-butter-beans-123039
Another simple recipe for those that don’t like their sprouts plain...
Brussels Sprouts Gratin
Ingredients:
2 lbs Brussels sprouts, trimmed & halved
3 tbsp melted butter
1 tsp salt
1 tsp pepper
1 cup breadcrumbs
¼ cup Swiss cheese, finely shredded
1 cup heavy cream
Preheat oven to 425 degrees F. Place sprouts in a 13 x 9-inch baking dish & toss with 2 tbsp of the melted butter. Spread evenly in the pan & roast for 25 to 30 minutes, tossing once halfway through, until tender & browned.
Pour cream over sprouts & continue baking about 10 minutes, until cream has thickened.
Stir together the breadcrumbs with the remaining tsp of melted butter, salt, pepper & grated cheese. Remove pan from oven. Set oven to broil & position top rack 6 inches below broiler. Sprinkle breadcrumb mixture over sprouts and broil 3 to 5 minutes, until golden brown. Serves 8 at 270 calories per serving.
That looks great - I’ll eat anything floating in cream ;-)
Yes, I have the cream gene, too! :-)
Lima beans aren’t so bad. Especially when compared to liver.
Enjoy their taste mixed with other vegetables in soups and stews. A bowl of them (even with ham); don’t believe they would be as tasty.
Yaelle, would you be so kind as to post your recipe particulars for roasted Brussel sprouts. TIA
My dad was a lima bean farmer ... along with green beans, tomatoes and lots of avocados.
I grew up loving lima beans but there hard to find ... the little baby frozen ones are good though.
The cottage cheese was a deal breaker though. 8o(
Both sound great, but......... I’m single and one day I bought frozen brussel sprouts and cooked them in cream of mushroom soup (extra mushrooms). They blew me up with gas. I nearly had to go to the ER. Love em, but not doing that again. BTW, one of my daughter fried me chicken livers, hearts and gizzards for fathers day...... my request. I was torn between that or liver w/bacon, onions (I don’t actually eat the onions, but you got to cook with them).
Your cheese and lima bean casserole sounds tasty to me...but then again I’m fond of lima beans.
Like to add a can of butter beans (do they count as lima family?) to my Navy Bean soup with smoked pork butt cubes. Great fall lunch.
Brussel sprouts, ehhh, maybe with a quarter pound of butter. Never buy or cook them myself, but to be polite as a guest I manage to choke them down. Always thought they were bitter because they were runt cabbages. Short veggie syndrome.
Re: Aldi mandoline...worked great for my red onion & cabbage cole slaw with the fine slicer blade. Red Bell pepper was easier to slice fine with knife work. The grater blade have the circular holes with tiny burrs, two sizes. Didn’t work out so well for lemon zest. Didn’t try the julienne blades yet. All in all for $3 not a bad deal. Still though, my very old reliable mini washboard type grater is hard to beat for grating fast and taking up little room.
I love spaghetti squash. We usually roast it whole, cut it in half and scoop out the seeds, and then mix the threads with a lot of butter, salt, pepper and Parmesan. Wonderful!
(Folks: FR is hanging awfully for me tonight, and the Brand New Mouse! I bought just last week is going wonky. If I can’t keep up , I’ll respond later.)
I too hated them when younger (they were hide in your napkin food), but I like them w/ butter, salt & pepper. Delish!
I’ll bet I would love the casserole made with good RICOTTA cheese, not cottage cheese!
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