Sunday, November 6, 2011

November Recipe of the Month

Ever since I was a little girl, Thanksgiving has always been my favorite holiday. I think I have always preferred it because that was the holiday when all the family was together. Christmas was always hit or miss when it came to gathering everyone together but Thanksgiving always seemed to be just right. I am not sure how 27 people always fit in my grandma's kitchen but somehow we made it happen. Not only did we fit but we feasted! We feasted for what seemed like hours. Everyone told stories and laughter filled the room. Then, depending on how much turkey we ate, we all laid around the living room and napped.
Now that I am married, I have had to learn to start cooking, my favorite dish to cook for Thanksgiving has been green bean casserole. Below is a recipe I adapted Martha Stewart.


  • 6 tablespoons unsalted butter (I use Earth Balance non-dairy, non-soy)
  • 1 medium onion, diced
  • 1 red bell pepper, seeded and slim slices
  • 1 pound button mushrooms, stems trimmed, quartered
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 pounds green beans, trimmed and cut (I used fresh not canned)
  • 6 tablespoons of Bob's Red Mill All-purpose gluten-free flour
  • 2 cups unsweetened almond or coconut milk
  • 1 pinch cayenne pepper
  • 1 pinch grated nutmeg
  • 1 cup grated Parmesan cheese (I use Manchego since I am allergic to dairy)
  • 1/4 cup gluten-free breadcrumbs (I toast bread and crush it for a quick version)
  • 1/4 cup canola oil
  • 4 shallots, cut crosswise into 1/4-inch rings


  1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
  2. Prepare an ice bath: Fill a large bowl with ice and water; set aside. (not necessary if using canned green beans) Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
  3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
  4. Butter or grease a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated cheese, and spread with the remaining green beans. Combine the remaining cheese and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
  5. This is my favorite part - Heat canola oil in a medium skillet over medium-high heat. *Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.
  6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.
*I had to double the shallot amount because my dad and husband sneak behind me and eat a few when I am not looking

1 comment:

  1. Funny. That sounds like my mexican wedding cakes when I make them. The dough fairy always eat a bunch if I don't keep a close eye on the dough!

    This looks great.