Well in the last year I've been DX with Celiac disease, Cervical Degenerative Disc Disease,Trochanteric Bursitis of the Hip and thigh and Eosinophilic Esophagitis on top of my already rare diseases Hyperoxaluria, and Hashimoto's. I'm kinda exhausted but my dr's think there's more wrong so I'm waiting to see a few specialists over the next few months. I truly believe my one dr was spot on with either RA, Fibromyalgia and or Addison's. I have 90% of the symptoms and its extremely commons for certain auto immune diseases to cluster. And all of those are main clinger to both of mine. Scary to think about.
You would think I'd be dead already but I've been saved 3 times now so I'm thinking I have a bigger purpose, just not sure what that is just yet :)
Although I'm now up to 17 pills a day and everyday is another challenge I'm thankful I'm here, I'm thankful for my husband and the few people who stand by me and care and most of all I'm thankful for my little smiley boy who keeps reminding me to keep going strong.
M
Thursday, November 15, 2012
GF holiday green bean casserole
So my favorite time of the year is Thanksgiving, but just like any holiday green bean casserole is a holiday meal staple {at least how I grew up.} I never had to think about it last year since my DX was in late march and I hadn't realized how "gluten friendly" the recipe was till I was making it last week.
So I did what any celiac would do; I found another way around it and make it {mostly} from scratch! And let me tell you, it was amazing!! I brought it to an early holiday party and everyone actually PREFERRED the GF one over the traditional! They actually could taste the difference in soup quality and overall flavor.
I'm bias though, I think most people's cooking skills suck compared to mine :) It's been a hobby of mine for a few years now, and I really take pride in my creations and it's always made with love!
First off let me say, I've always, always hated the taste of Campbell's condensed mushroom soup. I was spoiled with delicious homemade Polish mushroom soup from my Grandma that put all others to utter shame. So I had no problem letting that one go. Also I do not and have never made green bean casserole with frozen green beans--I think it tastes gross {personal opinion} and for an extra 20 minutes you can clean, cut and boil fresh ones and turn the recipe around trifold.
Due to time I opted out of making my grandmas soup {its a 2-3 day process} to try the new GF progresso line of soup to cook with. I've tried the mushroom soup by itself as a meal and I personally didn't like it bc the mushrooms were slimy, but the flavor was good and I knew it would be a good cooking soup over a meal type soup. So here we go!
Here's what you need: (all depends on how many you're serving)
1-2 can of Progresso GF Mushroom soup
Fresh green beans
1 large onion
1 medium onion
2 cups of 2% or higher milk (the original recipe I found for the fried onions was buttermilk, I used 2% and it worked just fine)
Oil to fry (I used soybean oil, but what ever oil you prefer should work
GF flour of your choice
Seasoning of choice in the flour
Some type of sifting device (a strainer could work too)
A decent working space and a few bowls!
Pre-heat oven to 375•
Okay do first off I cleaned, cut and boiled the green beans until they were just getting soft, a little more than blanching but roughly about 10 minutes or so. Set aside.
With the large onion Julianne style cut and set aside. Then with the medium onion dice then sauté for about 5 or 6 minutes, just past sweating.
Take the green beans and put them back into the pot you boiled them in, pour the soup and sautéed onions in and stir thoroughly. Dump the mixtures into a baking dish and bake for about 30 minutes uncovered.
If your green beans are still harder and you prefer them softer or you didn't boil them long enough then add about 10-15 minutes more baking time and you should be good to go.
While this is all cooking take your milk and put it in a bowl and let the onions soak in it for about 10 minutes. While this is happening pour a very generous amount of oil into a large/deep enough pan so your not getting sprayed with hot oil. It's probably about 3 1/2 cups of oil I used (Let it come to a good boil while your finishing up the onions)
Then have another bowl aside with the flour. Season and stir.
Take the onions that had been soaking in milk and transfer them into the flour, then sift and repeat.
Once the onions are already coated enough take them in groups and toss them into the oil until they start turning golden brown.
It happens really fast if your oil is hot enough so don't go anywhere! I used a large ladle to get the onions out but in theory a metal skimmer or fry basket would have worked tons better but whatever ;) use what you have to work with!
When taking them out of the oil I places then to dry on paper towels on a baking sheet. After they're dry and hardened after about 10-15 mins put them on top of your casserole and bake for the last 5-10 minutes of your total casserole time.
Hope this all made sense!! And tastes good for you too :)
M
Which casserole is the GF one?? Left or right?? If only you could taste :)
So I did what any celiac would do; I found another way around it and make it {mostly} from scratch! And let me tell you, it was amazing!! I brought it to an early holiday party and everyone actually PREFERRED the GF one over the traditional! They actually could taste the difference in soup quality and overall flavor.
I'm bias though, I think most people's cooking skills suck compared to mine :) It's been a hobby of mine for a few years now, and I really take pride in my creations and it's always made with love!
First off let me say, I've always, always hated the taste of Campbell's condensed mushroom soup. I was spoiled with delicious homemade Polish mushroom soup from my Grandma that put all others to utter shame. So I had no problem letting that one go. Also I do not and have never made green bean casserole with frozen green beans--I think it tastes gross {personal opinion} and for an extra 20 minutes you can clean, cut and boil fresh ones and turn the recipe around trifold.
Due to time I opted out of making my grandmas soup {its a 2-3 day process} to try the new GF progresso line of soup to cook with. I've tried the mushroom soup by itself as a meal and I personally didn't like it bc the mushrooms were slimy, but the flavor was good and I knew it would be a good cooking soup over a meal type soup. So here we go!
Here's what you need: (all depends on how many you're serving)
1-2 can of Progresso GF Mushroom soup
Fresh green beans
1 large onion
1 medium onion
2 cups of 2% or higher milk (the original recipe I found for the fried onions was buttermilk, I used 2% and it worked just fine)
Oil to fry (I used soybean oil, but what ever oil you prefer should work
GF flour of your choice
Seasoning of choice in the flour
Some type of sifting device (a strainer could work too)
A decent working space and a few bowls!
Pre-heat oven to 375•
Okay do first off I cleaned, cut and boiled the green beans until they were just getting soft, a little more than blanching but roughly about 10 minutes or so. Set aside.
With the large onion Julianne style cut and set aside. Then with the medium onion dice then sauté for about 5 or 6 minutes, just past sweating.
Take the green beans and put them back into the pot you boiled them in, pour the soup and sautéed onions in and stir thoroughly. Dump the mixtures into a baking dish and bake for about 30 minutes uncovered.
If your green beans are still harder and you prefer them softer or you didn't boil them long enough then add about 10-15 minutes more baking time and you should be good to go.
While this is all cooking take your milk and put it in a bowl and let the onions soak in it for about 10 minutes. While this is happening pour a very generous amount of oil into a large/deep enough pan so your not getting sprayed with hot oil. It's probably about 3 1/2 cups of oil I used (Let it come to a good boil while your finishing up the onions)
Then have another bowl aside with the flour. Season and stir.
Take the onions that had been soaking in milk and transfer them into the flour, then sift and repeat.
Once the onions are already coated enough take them in groups and toss them into the oil until they start turning golden brown.
It happens really fast if your oil is hot enough so don't go anywhere! I used a large ladle to get the onions out but in theory a metal skimmer or fry basket would have worked tons better but whatever ;) use what you have to work with!
When taking them out of the oil I places then to dry on paper towels on a baking sheet. After they're dry and hardened after about 10-15 mins put them on top of your casserole and bake for the last 5-10 minutes of your total casserole time.
Hope this all made sense!! And tastes good for you too :)
M
Which casserole is the GF one?? Left or right?? If only you could taste :)
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