Courtesy of Walgreens newsletter:


>Leaner Green Bean Casserole
>Ingredients
>" ½ ounce packaged dried porcini, morels or mixed wild mushrooms
>" 1 ½ cups low-fat or non-fat milk
>" ½ cup instant non-fat milk powder
>" 2 large onions
>" 1 bay leaf
>" 10 to 12 whole peppercorns, lightly crushed
>" 1 pound fresh button or Cremini mushrooms
>" 1 tablespoon cornstarch
>" 1 teaspoon sea salt
>" 2 teaspoons fresh-ground black pepper
>" 4 tablespoons oil, divided
>" 2 pounds fresh green beans
>" ½ cup breadcrumbs
>Making the Mushroom Sauce
>Step 1
>Soak the dried mushrooms in a cup of lukewarm water for 30 minutes. Squeeze out any excess moisture from the mushrooms, and mince them. Strain the soaking water through a coffee filter to remove any grit, and reserve. Dry wild mushrooms can be found in the produce section of most supermarkets. They add a concentrated mushroom flavor to the casserole, but if you have trouble finding them feel free to leave them out.
>Step 2
>Heat a heavy-bottomed skillet until very hot. Slice two-thirds of the mushrooms thinly, then chop the remaining third into coarse pieces. Sear them in the hot, dry skillet in small batches, stirring each batch as it releases and re-absorbs its juices. Add the browned fresh mushrooms to the rehydrated wild mushrooms.
>Step 3
>Whisk the milk powder into the low-fat milk, until it's completely dissolved. Pour the milk into a heavy-bottomed saucepan. Add ¼ onion, coarsely chopped, as well as the bay leaf and peppercorns. Bring the milk to a simmer over low heat, then simmer for 10 minutes. Strain the flavorings from the milk, and return it to the saucepan.
>Step 4
>Add the mushrooms to the saucepan, and all but ¼ cup of the mushroom water. Whisk 2 tablespoons of flour or 1 tablespoon of cornstarch into that last ¼ cup, then stir it into the rest of the sauce. Stir continuously for 5 minutes, as it thickens. Season it with salt and pepper, then taste the sauce and add more if necessary.
>
>Assembling the Casserole
>Step 1
>Warm a skillet over moderate heat. While it's heating, slice the remaining onions into long shreds. Pour 2 tablespoons of oil into the skillet, than add the onions. Stir frequently until the onions are lightly golden (this should take about 10 minutes).
>Step 2
>Trim the green beans and snap them in half. Blanch them in boiling water for 5 minutes, then drain them and plunge them into a bowl of ice water so they stop cooking. Once they're cold, drain the beans thoroughly.
>Step 3
>Heat your oven to 400 degrees Fahrenheit, and spray a 3-quart casserole dish with vegetable oil spray. Combine the sauce, green beans and half the onions in a large mixing bowl. Toss them until the beans are well coated with sauce, then scoop the mixture into your baking dish.
>Step 4
>Toss the breadcrumbs with the remaining 2 tablespoons of oil, and then with the other half of the onions. Sprinkle this topping over the casserole, then transfer it to the heated oven. Bake the mixture for 30 to 60 minutes, until the sauce is thickened and the beans are as tender as you like
>
Janet US

"Wayne Boatwright" > wrote in message

> The recipe looks tasty, but I would subsstitute full-fat for all the
> "leaner" ingrediens. And that goes for all the low fat recipes that
> people and companies have conjured up for the Holidays.
>
> If you don't use low-fat (low-everything) in your everyday cooking,
> why on earth would you do it for a special holiday meal?
>
> IMHO, meals for the Holidays should be luxious and not striving to
> pare down much of what is good about the food.
>
> If you have to do it for health reasons, so be it. But for most
> people 1 fabulous luxuious meal isn't going to kill anyone.

+10,000, Happy Thanksgiving to you and David, Wayne.

Cheri

"U.S. Janet B." wrote in message
...


Courtesy of Walgreens newsletter:


>Leaner Green Bean Casserole
>Ingredients
>" ½ ounce packaged dried porcini, morels or mixed wild mushrooms
>" 1 ½ cups low-fat or non-fat milk
>" ½ cup instant non-fat milk powder
>" 2 large onions
>" 1 bay leaf
>" 10 to 12 whole peppercorns, lightly crushed
>" 1 pound fresh button or Cremini mushrooms
>" 1 tablespoon cornstarch
>" 1 teaspoon sea salt
>" 2 teaspoons fresh-ground black pepper
>" 4 tablespoons oil, divided
>" 2 pounds fresh green beans
>" ½ cup breadcrumbs
>Making the Mushroom Sauce
>Step 1
>Soak the dried mushrooms in a cup of lukewarm water for 30 minutes. Squeeze
>out any excess moisture from the mushrooms, and mince them. Strain the
>soaking water through a coffee filter to remove any grit, and reserve. Dry
>wild mushrooms can be found in the produce section of most supermarkets.
>They add a concentrated mushroom flavor to the casserole, but if you have
>trouble finding them feel free to leave them out.
>Step 2
>Heat a heavy-bottomed skillet until very hot. Slice two-thirds of the
>mushrooms thinly, then chop the remaining third into coarse pieces. Sear
>them in the hot, dry skillet in small batches, stirring each batch as it
>releases and re-absorbs its juices. Add the browned fresh mushrooms to the
>rehydrated wild mushrooms.
>Step 3
>Whisk the milk powder into the low-fat milk, until it's completely
>dissolved. Pour the milk into a heavy-bottomed saucepan. Add ¼ onion,
>coarsely chopped, as well as the bay leaf and peppercorns. Bring the milk
>to a simmer over low heat, then simmer for 10 minutes. Strain the
>flavorings from the milk, and return it to the saucepan.
>Step 4
>Add the mushrooms to the saucepan, and all but ¼ cup of the mushroom water.
>Whisk 2 tablespoons of flour or 1 tablespoon of cornstarch into that last ¼
>cup, then stir it into the rest of the sauce. Stir continuously for 5
>minutes, as it thickens. Season it with salt and pepper, then taste the
>sauce and add more if necessary.
>
>Assembling the Casserole
>Step 1
>Warm a skillet over moderate heat. While it's heating, slice the remaining
>onions into long shreds. Pour 2 tablespoons of oil into the skillet, than
>add the onions. Stir frequently until the onions are lightly golden (this
>should take about 10 minutes).
>Step 2
>Trim the green beans and snap them in half. Blanch them in boiling water
>for 5 minutes, then drain them and plunge them into a bowl of ice water so
>they stop cooking. Once they're cold, drain the beans thoroughly.
>Step 3
>Heat your oven to 400 degrees Fahrenheit, and spray a 3-quart casserole
>dish with vegetable oil spray. Combine the sauce, green beans and half the
>onions in a large mixing bowl. Toss them until the beans are well coated
>with sauce, then scoop the mixture into your baking dish.
>Step 4
>Toss the breadcrumbs with the remaining 2 tablespoons of oil, and then with
>the other half of the onions. Sprinkle this topping over the casserole,
>then transfer it to the heated oven. Bake the mixture for 30 to 60 minutes,
>until the sauce is thickened and the beans are as tender as you like
>
Janet US
==

Thanks for sharing! D. loves green beans and that will go down very well
My latest try, steaming green beans and flat pea pods, then adding some soy
sauce and maple syrup. He loves that too. I reckon he is going to love
this one! If you find any more, please post

"Wayne Boatwright" > wrote in message
5.198...
> On Wed 21 Nov 2018 02:56:11p, U.S. Janet B. told us...
>
>>
>> Courtesy of Walgreens newsletter:
>>
>>
>>>Leaner Green Bean Casserole
>>>Ingredients
>>>" ½ ounce packaged dried porcini, morels or mixed wild
>>>mushrooms " 1 ½ cups low-fat or non-fat milk
>>>" ½ cup instant non-fat milk powder
>>>" 2 large onions
>>>" 1 bay leaf
>>>" 10 to 12 whole peppercorns, lightly crushed
>>>" 1 pound fresh button or Cremini mushrooms
>>>" 1 tablespoon cornstarch
>>>" 1 teaspoon sea salt
>>>" 2 teaspoons fresh-ground black pepper
>>>" 4 tablespoons oil, divided
>>>" 2 pounds fresh green beans
>>>" ½ cup breadcrumbs
>>>Making the Mushroom Sauce
>>>Step 1
>>>Soak the dried mushrooms in a cup of lukewarm water for 30
>>>minutes. Squeeze out any excess moisture from the mushrooms, and
>>>mince them. Strain the soaking water through a coffee filter to
>>>remove any grit, and reserve. Dry wild mushrooms can be found in
>>>the produce section of most supermarkets. They add a concentrated
>>>mushroom flavor to the casserole, but if you have trouble finding
>>>them feel free to leave them out. Step 2
>>>Heat a heavy-bottomed skillet until very hot. Slice two-thirds of
>>>the mushrooms thinly, then chop the remaining third into coarse
>>>pieces. Sear them in the hot, dry skillet in small batches,
>>>stirring each batch as it releases and re-absorbs its juices. Add
>>>the browned fresh mushrooms to the rehydrated wild mushrooms. Step
>>>3 Whisk the milk powder into the low-fat milk, until it's
>>>completely dissolved. Pour the milk into a heavy-bottomed
>>>saucepan. Add ¼ onion, coarsely chopped, as well as the bay leaf
>>>and peppercorns. Bring the milk to a simmer over low heat, then
>>>simmer for 10 minutes. Strain the flavorings from the milk, and
>>>return it to the saucepan. Step 4
>>>Add the mushrooms to the saucepan, and all but ¼ cup of the
>>>mushroom water. Whisk 2 tablespoons of flour or 1 tablespoon of
>>>cornstarch into that last ¼ cup, then stir it into the rest of the
>>>sauce. Stir continuously for 5 minutes, as it thickens. Season it
>>>with salt and pepper, then taste the sauce and add more if
>>>necessary.
>>>
>>>Assembling the Casserole
>>>Step 1
>>>Warm a skillet over moderate heat. While it's heating, slice the
>>>remaining onions into long shreds. Pour 2 tablespoons of oil into
>>>the skillet, than add the onions. Stir frequently until the onions
>>>are lightly golden (this should take about 10 minutes). Step 2
>>>Trim the green beans and snap them in half. Blanch them in boiling
>>>water for 5 minutes, then drain them and plunge them into a bowl
>>>of ice water so they stop cooking. Once they're cold, drain the
>>>beans thoroughly. Step 3
>>>Heat your oven to 400 degrees Fahrenheit, and spray a 3-quart
>>>casserole dish with vegetable oil spray. Combine the sauce, green
>>>beans and half the onions in a large mixing bowl. Toss them until
>>>the beans are well coated with sauce, then scoop the mixture into
>>>your baking dish. Step 4
>>>Toss the breadcrumbs with the remaining 2 tablespoons of oil, and
>>>then with the other half of the onions. Sprinkle this topping over
>>>the casserole, then transfer it to the heated oven. Bake the
>>>mixture for 30 to 60 minutes, until the sauce is thickened and the
>>>beans are as tender as you like
>>>
>> Janet US
>>
>
> The recipe looks tasty, but I would subsstitute full-fat for all the
> "leaner" ingrediens. And that goes for all the low fat recipes that
> people and companies have conjured up for the Holidays.
>
> If you don't use low-fat (low-everything) in your everyday cooking,
> why on earth would you do it for a special holiday meal?
>
> IMHO, meals for the Holidays should be luxious and not striving to
> pare down much of what is good about the food.
>
> If you have to do it for health reasons, so be it. But for most
> people 1 fabulous luxuious meal isn't going to kill anyone.

We're just having plain green beans. Easy and we all like them. I don't do
low fat except for cottage cheese. I just don't like the mouth feel of the
full fat.

Julie, have you ever tried drizzling the hot beans with olive oil, and mixing in toasted almonds
and sprinkling with Parmesan cheese? SO good!

N.

"Nancy2" > wrote in message
...
> Julie, have you ever tried drizzling the hot beans with olive oil, and
> mixing in toasted almonds
> and sprinkling with Parmesan cheese? SO good!

No. I roast them in olive oil. I will try that. Thanks!