I never made the Green Bean Casserole because I hate that nasty Cream of Mushroom soup and those greasy fried onions in the can.
This uses natural, fresh ingredients. I buy the organic green beans and stick them in the freezer. Perfect when ready to use.
Green Bean Casserole
3 cups vegetable oil (I would use unrefined, cold-pressed coconut oil)
6 large shallots, cut into very thin rounds, rings separated
1 1/2 cups unbleached all-purpose flour
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved
1/4 cup (1/2 stick) unsalted butter
1 pound button mushrooms, trimmed and coarsely chopped
14.5 ounces low-sodium chicken broth
1 cup whole milk
1. Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
2. In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
3. In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
4. Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.
That sounds awesome, PO - I need to try that. My kids love green bean casserole, but it's not my favorite either.
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"God, send me anywhere, only go with me. Lay any burden on me, only sustain me. And sever any tie in my heart except the tie that binds my heart to Yours."
--David Livingstone
"To see no being, not God’s or any, but you also go thither,
To see no possession but you may possess it—enjoying all without labor or purchase—
abstracting the feast, yet not abstracting one particle of it;…."
--Walt Whitman, Leaves of Grass, Song of the Open Road
This looks good. I don't eat potato salad because I can't stand salad dressing or mayo. A Cuban recipe.
Papas Aplastadas (Crushed Potatoes)
15 small red potatoes, unpeeled
4 bacon slices, chopped
1 cup chopped green bell pepper
3 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped green onion
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
Boil potatoes in lightly salted water 15 minutes or until tender; drain and cool slightly.
Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp. Remove bacon, reserving drippings in skillet. Add bell pepper to skillet; sauté 4 minutes or until tender. Add garlic, cook 1 more minute, and turn off heat.
Place cooled potatoes on a lightly greased jelly-roll pan. Using the palm of your hand or the smooth side of a meat mallet, crush the potatoes (just enough to break them open). Drizzle with olive oil, and sprinkle with cumin, salt, and pepper. Top with bacon, cooked bell pepper and garlic, green onion, and cheeses. Broil 5 minutes or until cheese melts.
Interesting Pumpkin dessert. You can substitute any recipe ingredient with organic products.
Pumpkin Rice Pudding
2 cups short-grain or Arborio rice
6 cups milk
1 cup sugar
1/2 vanilla bean, split lengthwise (can substitute with vanilla extract)
1 teaspoon grated orange zest
1/4 cup orange juice
1/4 teaspoon kosher salt
1 cup canned pumpkin
1/4 cup dark brown sugar (optional)
In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point. Cover and refrigerate up to 2 days ahead. To rewarm, stir in an additional 1 1/2 cups milk and stir gently over medium-low heat. Serve warm, sprinkled with the brown sugar if desired.
This looks good. I don't eat potato salad because I can't stand salad dressing or mayo. A Cuban recipe.
Papas Aplastadas (Crushed Potatoes)
15 small red potatoes, unpeeled
4 bacon slices, chopped
1 cup chopped green bell pepper
3 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped green onion
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
Boil potatoes in lightly salted water 15 minutes or until tender; drain and cool slightly.
Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp. Remove bacon, reserving drippings in skillet. Add bell pepper to skillet; sauté 4 minutes or until tender. Add garlic, cook 1 more minute, and turn off heat.
Place cooled potatoes on a lightly greased jelly-roll pan. Using the palm of your hand or the smooth side of a meat mallet, crush the potatoes (just enough to break them open). Drizzle with olive oil, and sprinkle with cumin, salt, and pepper. Top with bacon, cooked bell pepper and garlic, green onion, and cheeses. Broil 5 minutes or until cheese melts.
I really like this one.
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If my people, which are called by my name, shall humble themselves, and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land.
2 Chronicles 7:14 KJV
He hath shewed thee, O man, what is good; and what doth the LORD require of thee, but to do justly, and to love mercy, and to walk humbly with thy God? Micah 6:8 KJV
Beloved, now are we the sons of God, and it doth not yet appear what we shall be: but we know that, when he shall appear, we shall be like him; for we shall see him as he is. 1 John 3:2 KJV
2 cups organic prunes
6 cups organic prunes
1 cup organic prunes
1/2 organic prune, split lengthwise (cannot substitute with vanilla extract)
1 teaspoon grated organic prunes
1/4 cup organic prune juice
1/4 teaspoon kosher organic prunes
1 cup canned organic prunes
1/4 cup dark brown organic prunes (optional)
Lord! Well, okay. I have a ton of magazines to read!
I bought some organic pumpkin filling for a pie. I'm going to beat my own whipping cream as Cool Whip has corn syrup and other yucky, nasty ingredients. I don't care for pumpkin pie, but my husband loves it. He is working so much that we are staying home this year and I am SO HAPPY about that!!!
I buy the organic green beans and stick them in the freezer. Perfect when ready to use.
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