(Photo borrowed from her website)
Hi, I’m Jackie, from Domestic Fits.
I love to make food from scratch. How can I possibly indulge myself in in scratch food making? I must have all the time in the world, tons of money, and no job. And servants. Lots of them.
Nope. Working Mom. Full time even. And I run a social work program, so the Big Bucks have yet to roll in. I just think it’s really important, and we find time for those things in our lives that are in that golden circle.
It started when I was pregnant with my daughter (in 2009) and my Splenda addiction was in full force, poised to take over my body. I took one look at that little yellow packet, with it’s completely unknown contents and had a revelation: What In The Crap Will This DO To The Brain I Am Growing In My Guts?
Because, it wasn’t until I found out that I was growing an actual brain that my daughter became real (if you really want THAT store you can read this).
It all spiraled from there, and I became obsessed with knowing what was in my food before I fed it to the brain and it’s attached adorable fetus body.
I never really stopped this, although I have lightened up a bit with my OCD version of Farm to Table. But the core is there. Cook foods that you know what all the ingredients are, better yet can
SEE all the ingredients, i.e. Green Beans. Real, fresh ones.
My husband has the obsession with this here American favorite: Green Bean Casserole. It only calls for 4 “ingredients,” however, 3 of them come from cans and who know HOW many ingredients are in those things. Plus mushy green beans are yucky. Clinical term: Yucky.
SO here is my grown up version of this. Husband even liked it better than his mom’s Three Can Wonder. Don’t tell her, she’ll never know.
1 large white onion
1 tbs olive oil
1/2 cup Panko bread crumbs
1 tbs salt
5 cups fresh green beans, trimmed and cut in half
2 tbs butter
4 cups Crimini mushrooms (baby bella), washed and chopped
3 large cloves of garlic, chopped
1 cup of chicken broth
2 tbs flour
1 cup cream
Preheat oven to 400.
Cut the leeks (white and very light green portion only) into thin rings. Cut the onion into thin slices. Place in a small bowl and toss with the olive oil to coat. Add to a baking sheet and add the Panko breadcrumbs and salt, toss to combine.
Bake at 400 for about 30 minutes, tossing about every 8-10 minutes. Remove from the oven when a golden brown color is reached.
Place the green beans in a pot of rapidly boiling water. Boil for 5 minutes and immediately drain by pouring into a colander, rinse with cold water for 2 minutes to stop the cooking.
In a saucepan over medium heat, melt the butter. Add the mushrooms and cook for about 5 minutes, or until they turn a dark brown. Add the garlic and cook for about 30 seconds.
In a separate bowl, add the chicken broth and the flour, stir to combine. Pour into the pan through a mesh strainer to remove any flour lumps. Stir until thickened, about 3-5 minutes.
Remove from heat, add the cream and stir until combined. Return to heat and allow to cook until thickened, about 5 minutes. Remove from heat, add the green beans and 1/2 cup of the onion/leek mixture, stir. Pour into a 2-quart baking dish.
*Time management tip: If you want to make this the day before Thanksgiving, this is where you stop. Cover the baking dish and put it into the fridge. Put the cooled onion/leek mixture in a separate container of Ziplock bag to prevent them from getting soggy from sitting on the top of the casserole all night.
Top your casserole with the onion mixture and place in your 400 degree oven. Reduce heat to 375 and bake for 15 minutes or until warmed all the way though (note: if you are cooking this after removing from the fridge, as in the above Tip, the cooking time will be longer, approximately 22 minutes).
For a printable version, Click here