Thanksgiving

My Thanksgiving turned out wonderful.  I got to go home for more than 24 hours, which was nice considering it's a 250 mile drive to my home from this wonderful town.  One of the best parts of being home for more than 24 hours was that I got to help make our Thanksgiving meal.  Most importantly, green bean casserole.  Gluten-free of course.

The weekend was full of exciting surprises.  J ended up coming up to my parent's so we got to celebrate together.  Plus my little brother's girlfriend joined us.  It was a good crowd, even if it wasn't the whole family.  Plus I got to snug my parent's animals.  There's nothing like cats and dogs to make your heart feel happy.  I really need a pup or a kitten.  Soon.

Green Bean Casserole

2 cans of green beans 

(cans are the best because they're like the original version)

1 onion cut into thin rings

1/3 cup gluten-free flour or rice flour

1/4 cup almond milk (or soy or regular)

pinch of cayenne

1/4 tsp. salt

pepper

2 Tbl butter

2 Tbl gluten-free flour

2 cups chicken stock

Cut up the onions and combine them with the flour/almond milk mixture so the rings are all coated.

Heat the oil on medium high until it sizzles when you drip in some batter. Then fry them rings until they're golden brown and delicious.

Sample a few.  You'll still have enough for the casserole.

Melt your butter and make a roux with the remaining flour.

Slowly add in the chicken stock and whisk until thickened.

Now combine half the fried onions in a baking dish with the green beans and the thickened chicken stock.

Then arrange the left over onions on top. 

Bake at 350 until it's bubbly.  Around 30 minutes.  And enjoy that just-like-it-should-be green bean casserole whilst reveling in the fact that it's gluten-free.  Yum.

Then you might need to lay out on the couch and grump at the camera.

Or snuggle the most handsome cat in the world.

Yay.  What a good Thanksgiving!