|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Green Bean Casserole|
This is a healthier version of the condensed-soup casserole popular at Thanksgiving.
How to make it:
- 1 pound fresh or frozen cut green beans or 2 cans cut green beans
- 1 tablespoon butter or ghee
- 2 tablespoons arrowroot, spelt, oat or rice flour
- 2 cups rice, nut, goat or cow's milk or 2 cups vegetable, chicken or turkey stock or broth
- 1 cup sliced or diced mushrooms
- 1-2 cloves garlic
- 1 medium onion, diced
- butter or ghee and olive oil for sauteing
- chopped fresh or dried thyme or marjoram
- 3-4 slices turkey bacon, fried and chopped (optional)
- Preheat oven to 375F.
- Blanch the fresh green beans by dipping them in boiling water for about 30 seconds, then put them in ice water to stop the cooking process. When they are cool, dry them and set aside. (You can also thaw out some frozen beans instead, or open and drain two cans of cut green beans.)
- Make a roux by melting the tablespoon of butter or ghee in a saucepan. Add the two tablespoons of flour into the melted butter, stirring to a smooth paste. If it starts to brown, let it get to a golden brown color before SLOWLY adding the milk or broth, stirring constantly to dissolve any lumps.
- Bring to a simmer. Once the milk or broth is thickened, set aside.
- In a skillet melt some ghee and mix it with a bit of olive oil. Saute 1 cup mushrooms, sliced or diced, 1-2 cloves garlic, minced, and 1 medium onion, diced, in the ghee/oil mixture, until the onions and garlic are translucent and the mushrooms start to release their juices.
- Add the mushrooms, garlic and onions to the thickened milk broth mixture and stir together. Season if desired.
- Put the dried blanched or thawed green beans into a 2-quart casserole dish. Sprinkle with some chopped fresh or dried thyme or marjoram. Pour the sauce over the beans and stir together. Bake for 30 minutes.
- If you wish you may add in chopped pan-fried turkey bacon, or put some on top to replace the french-fried onions.