Saturday, November 10, 2018
Green Bean Casserole and Cream of Mushroom Soup - Phase 3
This is a holiday classic and now you can have it on FMD!
Green Bean Casserole
2 cups cream of mushroom soup
1 teaspoon tamari
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups french fried onions
Stir the mushroom soup, tamari, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Green bean casserole is approximately 4 servings of healthy fat.
Cream of Mushroom Soup
1 8-ounce carton white mushrooms
1 small to medium onion
4T olive oil
2 cups chicken or veggie broth
1 cup full fat canned coconut milk
2T arrowroot powder
Salt and pepper, to taste
Dice mushrooms and onions and sauté in the olive oil until the onions are translucent and the mushrooms have shrunk in size and turned dark.
Whisk in the arrowroot until well incorporated, then add broth and coconut. Bring to boil, whisking constantly until the mixture is thickened.
Season with salt and pepper and serve. Can be used as a standalone soup for a meal or in other dishes.
French Fried Onions
1 large onion, sliced into paper-thin rings
1 cup almond milk
1 tsp lemon juice
1 cup arrowroot
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
Grape seed oil for frying
Using a heavy bottom pan, heat 2-3 inches of grapeseed oil to 375F.
Mix the arrowroot with the spices. Mix the lemon juice and almond milk together. Add the onions to the almond milk and let stand for 10 minutes. Drain and then dredge in the arrowroot.
Fry, a few at a time, until golden brown and crisp.
Drain on paper towels.Store in an airtight container.