Every so often I get a hankering for something less-than-good for me. A few days ago, that meal was green bean casserole and I thought I would (finally) share a recipe on this site like I promised I would.
Before I go any further, however, I think I should clarify something first: I don’t generally follow recipes. I may look up information on a specific preparation method or save a recipe to Basil for future meal ideas, but I am not the type of person who follows a recipe to a Tsp.1 In addition, if there is taste I am going for, I will taste my specific product until it is exactly where I want it, not where a website or book suggests it should be. I felt like clarifying this about my cooking methods because when I share a link or recipe here, I want it to be clear that it is inevitable that I made something slightly or even completely different when I actually made the dish myself. Also, I work in approximates; my serving sizes and total times are rarely the same for myself and are variable based on a person’s specific kitchen. I will list these in my recipes, but another cook’s mileage may vary.
In preparation for green bean casserole, I grabbed out of my pantry a can of Campbell’s Cream of Mushroom soup and a bag of green beans, but that seemed uninspired, especially given just how little nutritional value there is in these types of recipes. My wife and I have been on a Quinoa kick recently, so I thought I would look something up that included Quinoa.2 Not only was I pleasantly surprised by the recipe I found, but my minor changes made the final product healthy and made me childishly nostalgic for the comfort food for which I was originally looking.
As I discussed in the afore-linked post, titled “Nesting”, I have posted my recipe below as well as a link to put the recipe into the Basil Recipe App. Enjoy!
Yield: 6 Servings, Total Time: Approximately 1 hour
Grammatical cooking jokes. (Shrug) ↩
For those who have seen (and have laughed at) the commercial about a tailgating husband whose wife has packed a Quinoa burger and he pronounces it QUEE-NO, it is funny but terribly undereducated, especially given the fact that Quinoa is a fantastic source of protein and fiber for vegetarians such as myself. ↩
Did the Internet community peak at bookmarks? Asked in a different and perhaps more complete way: just as technologies like RSS and email in their purest forms are hard to beat even as technology marches forward, what better technology exists to keep track of information on the ever-expanding Internet than bookmarks? Taken a step further, what better way to share the bookmarked information than a site of your own? As such, I‘ve been reading, which is why I write now.
Working in and having a passion for libraries, I am struck by the fact that the way bookmarks work in the physical world is not directly analogous to bookmarks in the digital world. Bookmarks in the digital world are instead like dog-eared pages or highlighted passages; if you think of the Internet as a single tome, that is. In any case, anything that moves you to deface a book should probably be shared or become immortalized in some other way than just a reference for a future version of yourself.