We chose to plant Blue Lake organic green beans

Nothing beats an old family recipe, unless you make it better than ever by using fresh green beans picked from the garden.

I feel blessed (thank you my God) to have a huge garden and a husband who takes care of it so carefully.

I love that we can buy seeds and then start them in our greenhouse. By giving them a good start, it helps them prepare for planting outdoors as Mother Nature brings warmer weather to Michigan.

Last year we chose to plant Blue Lake Organic Green Beans, and I’m glad we did! The plants were super hardy and vigorous, producing long, slender beans that rivaled young asparagus in girth and length.

Their freshly picked flavor was hands down the best we’ve had, and their taste brought back memories of our childhood.

As we indulged in one afternoon, my husband casually mentioned that his mom made the famous green bean casserole recipe, which he thought was far from healthy.

Knowing that my husband isn’t drawing my attention to something, especially food, for no reason, I set out to recreate this old recipe, but with a modern twist, using mushroom soup from scratch instead. of canned goods, and swapping fresh ingredients for anything else I could.

I spent the afternoon tinkering behind my stove. At dinner time, my husband had a special surprise waiting for him.

Eagerly awaiting his review of my dish, I watched his face as he chewed, hoping it might reveal his reaction.

Taking what seemed like an eternity, he finally put down his fork and said, “I can taste the better quality ingredients,” he said. “The texture is different too. The sauce is meatier and the beans are not mushy, creating a new bean casserole experience. It’s definitely different from the soggy and salty version my mom made with canned soup.

Listening to his words, I was able to read between the lines. He was disappointed that it didn’t remind him of his mother’s cooking, but he loved how good it was to taste beans that you had grown with your own hands.

I agreed with him and said, “Well, if you want I can boil the beans in really salted water next time, so they can get your mother’s flavor again.” “, And he said,” No, thank you! ”

Here’s my take on that old family favorite along with some other ways to use your Green Giants. Enjoy!

Send an email to [email protected] Read Laura Kurella’s blog, “Kurella’s Kitchen Encounters,” at www.sturgisjournal.com.

Laura’s Freshest Green Bean Casserole

Preparation time: 30 minutes. Cooking time: 45 minutes. Total time: 75 minutes. Yield: 6 servings

2 1/2 cups sliced ​​fresh mushrooms (baby bella, white, etc.)

3/4 cup chicken broth

1 shallot, chopped

6 sprigs of fresh thyme

2 tablespoons of butter

1 1/2 tablespoons all-purpose flour

pinch of unrefined mineral sea salt

¼ teaspoon ground black pepper

1/2 cup half and half

1 tablespoon of sherry

2 pounds of fresh green beans, trimmed and chopped

6 ounces of French fried onions

1 cup grated cheddar cheese, divided use

Preheat the oven to 350 degrees. In a large, heavy-based saucepan, cook the mushrooms in the broth with the shallot and thyme until tender, about 10 to 15 minutes. Remove the thyme sprigs and discard them. In a blender or food processor, lightly mash the mixture, leaving a few pieces of vegetables if desired. Set aside.In a saucepan, melt the butter then stir in the flour until smooth. Add salt, pepper, half and half and mashed vegetables. Stirring constantly, bring to a boil and cook until thickened. Adjust the seasonings to taste and add the sherry. Clean and cut the green beans, then place them in a large mixing bowl. Pour the prepared mushroom soup mixture over the beans, then add half the cheese (1/2 cup) and stir to combine evenly, then spread evenly in a saucepan. Cover with foil and bake in preheated oven until beans are cooked to desired doneness, about an hour. Remove from the oven and remove the aluminum foil cover. Sprinkle with fried onions and the remaining 1/2 cup of cheese. Return to oven to bake until cheese melts, about 7 minutes.

Super Asian Green Beans

Preparation time: 15 minutes. Cooking time: 45 minutes. Total duration: 1 hour. Yield: 6 to 8 servings

1 teaspoon unrefined mineral sea salt, to taste

1 teaspoon of sugar or substitute

2 1/2 pounds green beans, trimmed

4 tablespoons of cooking oil

1/4 cup minced fresh ginger

4 medium garlic cloves, chopped

Topping (optional): White or black sesame seeds

In a gallon-sized saucepan 3/4 filled with water, add salt and sugar. Bring to a boil. Meanwhile, fill a large bowl with ice water and set aside. Working in two batches, boil the beans until just tender but still crisp and bright green, about 7 to 9 minutes. Start the test after 5 minutes, being careful not to overcook. When the beans have finished cooking, using a slotted spoon or utensil, remove the beans from the boiling water and immerse them in ice water to stop cooking. Remove the cooled beans after 1 minute and place them in a saucepan covered with a towel to drain them. In a large skillet or wok over high heat, add 2 tablespoons of oil and half the beans. Add half the minced ginger and half the minced garlic. Cook, stirring and stirring constantly, until the beans are heated through and the ginger and garlic are soft and aromatic. Sprinkle with salt, to taste, then remove to a serving dish. Repeat with the remaining oil, beans, ginger and garlic. Serve with a pinch of white or black sesame seeds, if desired.

Fast and terrifying teriyaki beans

Preparation time: 2 minutes. Cooking time: 10 minutes. Total time: 12 minutes. Yield: 4 servings


1 pound of green beans

2 tablespoons of sesame oil

unrefined mineral sea salt and pepper, to taste

1/4 cup chopped onion

1 teaspoon minced garlic


1 tablespoon of honey

3 teaspoons of gluten-free soy sauce

1 teaspoon of rice vinegar

1 teaspoon of sugar (or under)

1 teaspoon crushed red pepper flakes (optional)

Garnish (optional): sesame seeds and chopped green onion

In a large skillet over medium heat, heat the sesame oil then add the green beans. Cook, stirring occasionally for 2 minutes, then add the onion and garlic and cook for another two minutes. While the green beans are cooking, in a small mixing bowl, combine all the ingredients for the sauce. Once the garlic and onion are cooked, add the sauce to the pan. Stir, then cook for another 3 to 5 minutes, or until the beans are cooked to desired doneness. Remove from heat, add toppings, if using, and serve.

Laura Kurella

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