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Category Archives: Side Dishes

Grandma’s Green Beans

22 Wednesday Apr 2020

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Side Dishes, Soy Free

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bacon, dairy free, egg free, gluten free, green beans, leftovers, low carb, natural, nut free, onion, organic, side dish, soy free, vegetables

Growing up, my paternal grandmother often made a particular green bean recipe for dinners at her house, usually served with meatloaf or roast beef. I always loved them and couldn’t get enough of them. When I was old enough to be out on my own, I asked her for the recipe. She told me it was just hot German potato salad made with green beans instead of potatoes. She often would use artificial sweetener for the sugar which doesn’t happen at my house, and she always used canned green beans whereas I use fresh or frozen. Still, they are called Grandma’s Green Beans at my house and are a favorite. Anything with bacon and onions has to be good! I will often make a double batch using a whole package of bacon just so that I can have leftovers.

Grandma's Green Beans by Naturally Elizabeth

Grandma’s Green Beans

Grandma’s Green Beans

5 slices nitrate-free bacon
1 medium white or yellow onion, diced (1/2-3/4 cup)
1 pound fresh or frozen organic green beans (or 2 cans of drained green beans)
1 tablespoon organic cornstarch
1 tablespoon organic sugar or 2-3 drops of stevia extract
1/2 teaspoon sea salt
1/4 teaspoon organic celery seed
1/8 teaspoon organic black pepper
1/2 cup water
1/4 cup organic white vinegar

In a small bowl or measuring cup, mix together the cornstarch, sugar/stevia, salt, celery seed, black pepper, water and vinegar. Set aside.

In a large frying pan, cook the bacon and set aside. (Keeping household members from eating the cooked bacon is always a challenge for me at this point.)

Remove half of the bacon grease from the pan and dispose of in a responsible manner.

In the remaining bacon grease, saute the diced onions until almost cooked over medium heat. Add in the green beans. Cook until green beans are done. Add in the liquid mixture and cook for a minute or two longer, allowing it to form a thicker sauce that coats everything in the pan.

Remove from heat. Crumble the bacon on top. Serve warm, but leftovers taste great cold or warm.

©2020 NaturallyElizabeth.com

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Gluten Free Latkes

02 Wednesday Jan 2019

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Nut Free, Side Dishes, Soy Free, Vegetarian

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While we aren’t Jewish, my family loves latkes. We enjoy them so much that we bought a potato ricer which is essential to getting crispy latkes. We also use a Cuisinart to shred potatoes because it makes life much easier. We sometimes double the recipe; leftovers aren’t as good as fresh, but if you warm them up in a toaster oven or oven rather than a microwave, they’re still pretty good.

Latkes are a lot of work, so we save them for special events like Christmas and Easter. My argument is that Jesus was Jewish, so we’re just celebrating his heritage. Granted, Jesus probably never ate a potato in his entire life, but still, it’s the thought that counts.

gluten free latkes

gluten free latkes

Gluten Free Latkes

Yield About 2 dozen
Time 60 minutes

4 large Russet potatoes (about 2 pounds), peeled and rinsed
1 large white or yellow onion, minced
3 large eggs
1/3 cup millet flour
1/3 cup cornstarch
1/3 cup brown rice flour
2 teaspoons sea salt
2 teaspoons baking powder
1 teaspoon freshly ground black pepper
Safflower, canola or other oil, for frying

Using a food processor with a coarse grating disc, grate the potatoes.

Using a potato ricer, squeeze the grated potatoes over the sink to release all liquids. Do the same with the minced onions. Put drained potatoes and onions in a large bowl with a dry towel to help absorb any other liquid.

Remove the towel, and place the onions and potatoes into the bowl. Add the eggs, millet flour, rice flour, cornstarch, salt, baking powder and pepper, and mix until it is well-blended.

In a medium pan over medium heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a slotted spoon to drop 3” very loose balls of the mixture into the oil, cooking in batches. When the edges of the latkes are brown and crispy, about 3-5 minutes, flip. Cook until the second side is deeply browned, about another 3-5 minutes. Transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining batter, adding more oil to the pan as necessary.

©2019 NaturallyElizabeth.com

 

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Oven Roasted Carrots

15 Thursday Mar 2012

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Side Dishes, Soy Free, Vegan

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dairy free, egg free, gluten free, nut free, oven roasted organic carrots, soy free

This is a retively new recipe in our repertoire. I roasted some carrots and butternut squash one night for a soup recipe which we didn’t really like, but the veggies were a huge hit before they even went in the soup. My older son came by the kitchen counter where I was doing prep work and started enthusiastically snacking on the roasted veggies that were waiting to go in the soup.  I admit to having eaten a few during the prep work, too, and they were pretty addictive.

In this most recent edition of the roasted veggies, I only had fresh carrots from Johnson’s Backyard Garden. I didn’t have butternut squash, and my son protested vehemently. He thinks the butternut squash is the most important part. So next time I make it with butternut squash, I will post that recipe.

There is a lot of pepper in this dish, but it tastes great this way in our opinion.

Oven Roasted Carrots

4 cups organic carrots, cut into sticks
½ a small organic yellow or white onion, cut in slices (about ½ cup)
2 cloves organic garlic, sliced
1 teaspoon organic black pepper
¾ teaspoon sea salt
Organic olive oil

Preheat the oven to 450 F.

Place the carrots, onion, and garlic in a mixing bowl. Add enough olive oil to lightly but thoroughly coat the veggies. Place into a 9×13” glass pan. Roast at 450F for 15 minutes. Take the pan out, stir the contents, and return to the oven for another 15 minutes. Remove from the oven, stir again, and return to the oven if needed. Total cooking time will be between 30-45 minutes depending on the size of your carrot sticks.

©NaturallyElizabeth.com

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T’s Favorite Potato Salad (GFDF)

07 Wednesday Mar 2012

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Nut Free, Side Dishes, Vegan, Vegetarian

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dairy free, gluten free, nut free, organic potato salad, vegan option

My oldest son (T) loves potato salad, especially this recipe which is one that I’ve created over the years.  He craves it.  Once the craving gets into his system, he pesters me mercilessly until I make it for him, although now that he’s old enough, I make him help with all of the washing and chopping.  We make a huge batch of it, and he’ll eat it for any meal of the day plus snacks until it’s gone.  I made a smaller batch once, and he complained it wasn’t enough.  I do like this potato salad, but I’m not quite as addicted to it as T is.

I like my mayonnaise to mustard ratio higher than T does.  He would probably prefer it if I reversed the amounts of mayo and mustard in this.  When I know I’m not going to be eating it, I will double or triple the mustard amount to make him happier.  Given that I used to eat mustard sandwiches as a child (mustard spread between two pieces of white bread– a thought that makes my stomach turn as an adult!), I can’t really blame him for his mustard addiction, either.

T would probably prefer I put crumbled bacon in this as well, but bacon is a special treat around our household since just cooking it often gives me a migraine.  Eating bacon is out of the question for me.

This is a great recipe for the upcoming months when potatoes, green onions, peppers, and dill are readily available at local farmers’ markets in Austin.  I substituted orange and red peppers in this batch because I wanted more color.  But generally speaking, I will use whatever peppers I have fresh and on hand.

T’s Favorite Potato Salad

~4 pounds of organic small red potatoes (Yukon Gold work well, too)
3 stalks of organic celery, sliced thin (about 1 cup)
2-3 organic green onions (about ½ cup)
2 tablespoons finely chopped fresh organic dill (do not substitute dried)
1 medium organic green pepper, finely diced (about 1 cup)
2 tablespoons prepared organic yellow mustard
2-3 teaspoons sea salt
½ teaspoon organic black pepper
1 cup organic mayonnaise*
6 hard-boiled organic eggs, diced*

Wash and trim the potatoes, leaving the skins on as much as possible.  Place in a large oven proof pot with a lid, and add about 1 cup of water to the bottom to help steam them.  Bake covered for about 45 minutes at 400F, checking to make sure they are fully baked.  If not, bake for longer.  (I will often bake all of a 5 pound bag and then use the remaining potatoes for other recipes or to feed plain to my child who doesn’t like potato salad.) Take potatoes out of the pot and allow to cool.

While the potatoes are cooking and cooling, prepare the rest of the vegetables including the dill.  Once the potatoes are cool, mix together all of the vegetables with the potatoes.  Sprinkle with the salt and pepper, top with the mayonnaise and mustard, and stir well.  Add in the eggs, and gently stir one final time.

Makes an absurdly large amount of potato salad.

*To make this recipe vegan friendly, use a mayo substitute like Vegenaise and omit the hard-boiled eggs.  I will often forget to make eggs and so we will eat it eggless, though my kids prefer it with eggs.

©NaturallyElizabeth.com

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