Green Bean Casserole

Who doesn't love Green Bean Casserole? I have been (not-so-secretly) pining to do a dinner consisting of ham, green bean casserole, scalloped potatoes and other veggies. I was partially satiated over Easter weekend. We spent a great weekend with D's family and there were two HUGE hams....D literally ALWAYS wants scalloped potatoes, so I decided to make those and my green bean casserole. I was happy as a clam. Incidentally, I do not think that I have ever had green bean casserole made with canned beans. I always use fresh. Additionally, I usually make my own cream of mushroom soup when I have the time so that I do not have to fill my body (and the bodies of everyone eating) with all the bad things in the processed kind, but this version will be featuring partially processed food. In fact, this sauce is a hybrid of  "made from scratch" and processed - I was trying to use up some cream that was set to expire the next weekend and did not want to buy more because I was shopping at HEB versus my usual stores. Ergo, I did not have quite enough of the ingredients I needed to make the sauce entirely from scratch. Also, I usually fry my own shallots as toppers to my casserole but used the canned french-fried onions in this version. As I was a guest in someone's house and had already made a good mess (and they had company) so I just wanted to save time and the mess and go the easy, processed route. My apologies to the health nuts and you are welcome to those in a time crunch.

• 4 Cups fresh green beans, sliced into one inch pieces (and washed)
• 2 cups fresh mushrooms, halved
• 5 large shallots, thinly sliced
• 6 cloves garlic, minced
• 1 cup cream
• 4 TBSP butter
• Red Pepper flakes, to taste
• Salt, to taste
• Pepper, to taste
• 1/2 can of Cream of Mushroom Soup
• Handful of French Fried Onions or Fried Shallots
• Chicken Broth 

Boil Green Beans in Chicken Broth (or water with chicken bouillon) until slightly underdone (about 8 minutes) and then transfer immediately to an ice bath. Reserve some of the chicken broth.

In a pan, saute the shallots, garlic, red pepper, and mushrooms in the butter (salt and pepper to season). Add a splash of white wine, cream and mushroom soup and allow to reduce (add pepper and other seasoning to taste). Once the texture is as you like it (I like mine in a semi-tick sauce - combine with green beans and top with fried onions. Bake uncovered for 30 minutes.

One Version of Spinach Pasta with Veggies

I love this Hill Country Gourmet Pasta that I buy in farmers markets. My favorite flavor is Spinach, Garlic, Basil. You can throw anything in there that you want. I usually make this when I need to save money, have leftovers I need to use up, or am sick and don't want to spend a lot of time cooking. You can make this as complicated or simple as you want! My favorite version is just spinach, peas, cranberries, and butter - it takes about 6 minutes, has little no mess, and is healthy and satisfying. Here, I will give you the version that I will be making tonight because I have stuff I need to use up.

For two people plus leftovers

• Spinach pasta (homemade or other) - enough for two plus leftovers
• Fresh Spinach - as much as you have (cannot have enough spinach!)
• Frozen Peas - quarter to half a bag
• Zucchini - I will be using two
• Chicken (I use leftover roasted chicken in this - if I have none then I omit chicken)
• Parmesan or Pecorino Cheese - just a small amount grated
• Basil Pesto - 1-2 tablespoons
• 1/4 tbsp butter (optional)
• drizzle of olive or truffle oil
• Salt - to taste
• Fresh Pepper - to taste
• Fresh Basil if you have any
• reserve pasta water
• Cranberries (optional but I love them)

Make pasta according to instructions. Strain and reserve about a half cup of the pasta water.

In a skillet, saute garlic, shallots, and zucchini.Once done cooking, combine with pasta, spinach and peas. Add butter, pesto, salt and pepper and a drizzle of olive or truffle oil and a little bit of the pasta water (amount depends on thinness of sauce that you want) and mix well. Top with warmed chicken and cranberries and cheese and enjoy!