Showing posts with label Onion. Show all posts
Showing posts with label Onion. Show all posts

Tuesday, September 16, 2014

Green Bean Casserole #glutenfree


Green Bean Casserole used to be my favorite dish of all time as a kid.  I was a strange kid because I loved green beans.  I would turn my nose up at cooked carrots and little bowls of peas but gleefuly welcome a green bean with open arms.

This summer I worked on a version that my family could enjoy. I didn't need to worry about making two dishes: one for them and one for me.  I am pretty sure I succeeded and this is the resulting recipe.
First I had to find a way to make the crunchy onion topping.  I sometimes wonder if this is why I loved the Green Bean Casserole so much. Was it truly the green beans or the crispy onion topping?

I think it was both.  I succeeded in making the onion straws.  That recipe can be found here.

The next hurdle was making the creamy sauce that is usually made with canned soup. I don't use any canned soup and I haven't in almost 5 years.  I don't like the flavor, they are not gluten free and are often filled with a ton of extra ingredients that add to an odd flavor profile.

I use a basic white sauce recipe but use gluten free flours instead of the recommended all purpose flour.  I use a chicken stock paste to add a rich flavor along with a few seasonings of my choice.  It is not a heavy sauce or an "in your face" sauce.  It takes a back seat to the real star of the dish: the green beans.

With each bite you taste the green beans as they are coated in a rich white sauce and then topped with crunchy onions.  That is a perfect bite in my opinion.


I went a bit crazy with my green beans and decided to cut them all at an angle to achieve the French Style Green Bean.  UM, pretty sure it's not necessary.  Also it took up a lot of time.  I don't mind doing that once in a while but I think using whole or cut green beans will work just fine.  I won't tell you to use only fresh green beans.  I did and I thought it was great.  The flavor was amazing.  I would encourage you to use them with the hope that you have the same experience as I did.


FYI--they sell a little kitchen tool that I am know makes the French-ing (pretty sure this is not a word but I am going to use it anyways) of the bean much easier and faster.  Oh the things we find out after the fact.  LOL

This is an easy dish to make.  I know the canned and frozen version is easier and I understand that sometimes we need to cook this way but I will always encourage you to take a few extra steps and make your meals from scratch.

Enjoy!



Green Bean Casserole
4-6 side dish servings

2.5-3 cups of fresh green beans, cut anyway you want to make them
1/2 stick of grass fed butter
2 cups of dairy: use buttermilk, whole milk or coconut milk (paleo)
1 tablespoon of tapioca starch (use 1 teaspoon of arrowroot for paleo version)
1 teaspoon of chicken stock granules or paste
1/2 teaspoon of garlic powder
1/4 teaspoon white pepper
1/4 teaspoon onion powder
salt, to taste
1 batch of crispy onion straws


NOTE:  Arrowroot takes just a little bit to make a sauce thicken.  I have learned through experience to reduce the amount used and not make a 1:1 trade.  If the sauce is not thick enough after 1 teaspoon then add a little bit more.  If too much is added the sauce will be thick and gluey.


1.  Preheat oven to 350 degrees.

2.  Cut green beans according to your preferences.  Bring a large stock pot of water to a rolling boil and blanch green beans for 2-3 minutes.  They should be wilted, not too soft.

3. In a medium sauce pan melt butter. Stir in tapioca starch and then add dairy.  Stir until sauce thickens.  Add chicken stock paste and seasonings.  Stir and taste.

4.  Drain green beans and add to a baking dish.  I used an oval variation which measured about 10 inches by 7.  Add white sauce to green beans and stir.

5.  Top with crispy onion straws and bake 30 minutes or until bubbly.  Let set for a few minutes before serving.  Sauce will thicken as it cools.  Refrigerate any leftovers.

Written by Sherron Watson





Thursday, July 31, 2014

Crispy Onion Straws #gluten free



I grew up with green bean casserole served at every holiday meal.  It is a family favorite and the kids don't leave any evidence that green beans ever existed in the dish.  They lick the casserole dish clean.

That's them and this is me:  Give me the crispy onion topping!  I love them.

 When I went gluten free I had to give them up.  It has taken me a while to find the time to make them using a gluten free coating.I have tried several combinations but this is my go to coating when I need to deep fry something. The combination of corn and white rice flour works well together to create a crispy exterior with great flavor.

I used my Spiralizer to cut the onion.  Yep, that is one onion.  It makes a ton but my family could have easily eaten two or three onions.   It took me about 20 seconds to spiral the onion.  I didn't cry once.

I have included a picture of my green bean casserole that will be coming out soon, but I want you to know that these Crispy Onion Straws work well topped over macaroni and cheese, added to your favorite burger or eaten straight out of the bowl.

If you get a chance, share with the rest of us in the comment section, just how you would use them in your families favorite recipe.

ENJOY!



Crispy Onion Straws #gluten free
Makes one onion, about 3 cups of crispy onions

1 onion, sliced thinly or spiralized
100 g (1/2 cup) white rice flour
64 g (1/2 cup) tapioca starch
42 g (1/4 cup) corn meal, fine
1/2 teaspoon garlic powder
1 teaspoon salt
 pepper, to taste
Oil, to fry

1.  In a medium size pot, heat 2 inches of oil to 350 degrees.   Make sure the pot has enough room for the straws to "fry". It will swell when the onions cook.

2.  Cut onion thinly with a sharp knife or by using the Spiralizer.

3.  Mix dry ingredients together in a medium bowl.  I used a mesh strainer to shake the onions a bit before I added them to the hot oil. (see picture above).  I did not use a milk mixture to coat the onion slices because the onion was already "wet".

4.  Add the coated onions to the hot oil and fry until golden brown.  Remove to a bowl that has been lined with a paper towel.  Sprinkle with salt.

5.  For the best quality product, use them right away.  To store them use an air tight container to retain freshness.  Some of the crispy exterior will be lost after they have sat for a while.


Gluten Free Green Bean Casserole, recipe coming soon!



WRITTEN BY SHERRON WATSON




Wednesday, January 9, 2013

Bacon, Jalapeno and Onion Jam


A few years ago I clipped a recipe from the Martha Stewart magazine for Bacon Jam.  I have kept that recipe this whole time and drooled over it from time to time as I flip through my binders.  I have a few white binders filled with recipes that I clipped from magazines, newspapers and ads.

That sounds like such an old thing to do these days.  I rarely buy magazines anymore and the "clipping" that I did has changed to "pinning" on Pinterest.

On occasion I miss the feel of a paper magazine in my hand, the glossy pages and vibrant images; what I don't miss are the stacks and stacks of used magazines floating around in my home.


I was never one to keep a magazine for a length of time. I would take what I wanted and then share it with my neighbors and friends.

We went on a mini vacation this past weekend and I checked a book out of the library.  As I sat there reading my book, I noticed that I was one of the only ones with a real book in my hand.  Those to my left and right were using notepads or their phones.  I kind of felt old for the first time.

This recipe had me so excited the whole time I was away. I made it on Friday so that when I returned on Monday to the kitchen, I could photograph it and get started on my week with Isabella.

While she was at lunch I worked fast-I had maybe 20 minutes-to eat, I mean, photograph the jam.  I do have to add that by letting the jam sit for a few days in the fridge, it set up nicely.  The thick jam sat perfectly on each cracker.  I could taste the jalapeno in every bite and feel the chewiness of the bacon too.  Delicious is what came to mind with each bite.

This combination was so good!  If you don't want it to be spicy, then don't add the jalapeno's.  I think they are what make the jam but I understand that not everyone enjoys spicy food.


To temper the kick from the jalapeno's, I served this with a bit of cream cheese on a cracker.  In my mind I see this jam as the perfect companion to a hamburger, stuffed into meatballs or served warm on its own with a variety of crackers or veggies.

I could also see this being made as a vegetarian jam.  The flavor is sweet and spicy like a chutney and the bacon could be omitted and substituted with zucchini or carrots. Something that is firm and would add body to the jam.  I would cook the carrots and zucchini until al dente before adding to the final simmer stage.  I will make it this way soon and let everyone now how it turned out.

I can't wait to make this again, and it will be soon, and to experiment using it in a variety of ways.



Recipe: Bacon, Jalapeno and Onion Jam

9 slices of thick bacon, cut into 1/2 inch slices, cooked until brown (not crispy)
4 tablespoons of bacon grease, reserved from frying up bacon
1 large red onion, diced into 1/4 inch squares (yielded about 2.5 cups)
1 tablespoon mined garlic
dash of salt
1/4 cup diced jalapenos (this amount makes it spicy, use less if worried about the temperature)
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup pure maple syrup (don't use imitation or artificial syrups)
3/4 cup brewed coffee

NOTE:  I did not cook my bacon until it was crispy. I wanted it to be brown and chewy.  This allows the liquids in the recipe a chance to flavor and marinate the bacon.

In a medium size saute pan, add 2 Tablespoons of bacon grease.  Wait until it is hot enough to saute and add the diced onion and garlic.  Cook until the onions are clear-8 minutes- on medium heat, stirring every once in a while.  If they start to stick to the bottom of the pan, add a bit more grease.

In a medium sauce pan, add the vinegar, brown sugar, maple syrup, 2 tablespoons of bacon grease, coffee, jalapeno's and bacon.

When the onions and garlic are done, add these to the medium sauce pan too.

Bring the jam to a boil and then reduce heat to medium low--the jam should simmer for 45 minutes.  I would check the jam every 15 minutes and stir once.

You will know it is done because almost all of the liquid is gone when the jam is stirred.

Store jam in the refrigerator for one week.

I served the jam on crackers with cream cheese.



Written by Sherron Watson



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