Fueled by the inspiration of the recently posted sweet and sour cabbage recipe, Mother Connie prepared some green beans in a similar manner…
The lunch table conversation slowed to a halt. This was the first clue that The Normanator was not thrilled with this dish. Instinctively, I knew that once again I had “blown it”…HIS MOTHER had always made creamed green beans by thickening some cream -they had cows so cream was not the Big Buy it is these days-with a bit of flour. Salt and pepper finished off the commonly served vegetable and thus, a family tradition was born.
My grandmother served something similar but I remember as a small child that there was a pat of butter with each serving. Delicious does not begin to do that justice…
So in each of our families we had a green bean tradition. The first time I sauteed fresh green beans with onions, I thought The Normanator might have a panic attack.
Sometimes I make creamed green beans; sometimes I prefer to change things up. I fancy you do this, too.
I was surprised by a recent blog post from The Dinner Diva, Leanne Ely. She advises against creaming spinach (boo hoo – my all time personal fave) because this interferes with the absorption of the great nutrients . She did not mention green beans…
Another prep idea for green beans, which came out of the 1950s I believe, is to add a can of condensed cream of mushroom soup to the beans, creating a sort of creamed vegetable. You might think of the green bean casserole with the onion rings. But that would not be the healthiest choice…have you READ the labels on soup cans? Well, if that’s all you have, that’s what you’ll use but I hope you are going for fresh or frozen or home canned…just sayin’…
If you are not married to your usual way of doing things, this might hit your hot button:
GREEN BEANS EXTRAORDINAIRE
2 cans green beans, drained *Users of food commodities, this is great for YOU!
salt and pepper to taste
1 clove garlic, finely chopped
2 teaspoons chili sauce
Mix the garlic, chili sauce, and honey together in a bowl.
Heat the oil in a heavy skillet to medium, add the beans and heat through thoroughly. As soon as the beans are heated, which will take 2 or 3 minutes, your dish is ready to serve.
This makes enough for 4 adults.
***How does YOUR family like their green beans prepared?
We are thrilled to have so many new Members coming to the Club. We trust this is one corner of the internet where you are free to express your views, offer your ideas, share your experience and wisdom. You are welcome to send emails to email@example.com
As you know, we cater to users of public assistance, those who procure their food from food banks, food pantries, food commodities and generous friends or neighbors. Those who simply MUST s t r e t c h their food dollars can include users of SNAP or WIC by use of EBT cards; those on fixed incomes, those who are frugal by nature. People who are living on a dime seem to find some helpful notions here, as well.
The FTC wants you to know there are links on this blog. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly.