pWdumaNjA-6CEEBhRoD5euxNETs When All This Actual Life Played Out: Moonrise

26 November 2015


Death Valley National Park, California
23 November 2015

Today was about feeding people. Luckily for me, this year was just my own little family, minus the son who had been invited to join his roommate's family.

(Thank you, roommate's family.)

Since we found out a year ago that neither the spouse nor the daughter can tolerate any form of dairy, I've had to adapt all my recipes (and no more mac and cheese. Or grilled cheese sandwiches). But mostly, I've been able to figure it out. So I make dairy-free pumpkin pie (which is delicious) and today, I managed dairy-free green bean casserole. I've never particularly cared for the stuff, but the spouse and daughter love it. I have to admit this is actually quite good because it eliminates that nasty canned mushroom soup. And it takes a little longer because you have to do more than open a can.

Dairy-free Green Bean Casserole

2 Tbl. olive oil
1/4 c. finely chopped onion
1 stalk celery, finely chopped
8 oz. mushrooms, finely chopped
1 Tbl. flour
1 c. chicken or mushroom broth
1/4-1/3 c. unflavored soy creamer
2 14.5-oz cans cut green beans, drained (you can use fresh or frozen, but blanch them first)
1-1/3 c. fried onions, divided usage
Ground pepper

Preheat oven to 350 F.

Heat olive oil in 2-quart pot. Saute onion, celery and mushrooms until mushrooms give up their juice. Sprinkle vegetables with flour and cook, stirring constantly, until mixture has thickened. Slowly add broth, stirring thoroughly after each addition. Using a hand blender, puree the soup until it has a more uniform texture but is still chunky. Add desired amount of creamer (less for a drier casserole, more for a soupier one) and heat through. Season to taste with salt and pepper. Remove from heat.

Mix green beans and 2/3 c. of fried onions in a 1.5 qt. casserole dish. Add soup to dish, and mix thoroughly. Add a small amount of additional creamer if the mixture seems too dry. Bake for 30 min. or until hot. Stir casserole and top with remaining 2/3 c. of fried onions. Return casserole to oven and bake for an additional five minutes.

(Mushroom soup recipe adapted from the 1980 Fanny Farmer Cookbook. Green bean casserole recipe adapted from the French's Green Bean Casserole recipe.)

Tech stuff: Taken with my Nikon D7000.

For the feed reader folk (because you don't see this on the blog sidebar): Talk to me: OutOfTh3Kitchen at gmail dot com.

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