Last night we had dinner at my in-laws & they were making Chicken Devan. I've never actually made it, but I was determined to make it for the boys, which obviously meant wondering how the heck I was going to accomplish this...I came across a recipe for french fried onions, which led me to a recipe for green bean casserole, that unearthed a cream of mushroom condensed soup recipe, which made me realize that's what I needed to make....however, I couldn't use the recipe I found, so google rescued me. I found this recipe on Cooking Gluten (& Dairy) Free's blog, which only needed a few little tweaks & it worked great. I also used her french fried onion recipe as a base for mine. When I mixed the cooked turkey burger, chopped broccoli & topped it with french fried onions, I was pretty much crossing fingers, toes, legs, etc. hoping it would taste as good as it looked & smelled. Thirty minutes later, it came out of the oven & the boys & I anxiously awaited, as it cooled. Finally, time to taste. It was perfect. Mike came home from work to find it on the counter & ate about half the pan. It's unbelievably creamy & (don't tell), but I think it tasted better than the Chicken Devan last night...just saying...I can't wait to replace the turkey & broccoli this holiday season with green beans! So, here are the recipes- enjoy!
French Fried Onions (adapted from Cooking Gluten (& Dairy Free) )
2 medium onions
2 cups hemp milk (or other non-dairy alternative)
1 cup white rice flour (I would've normally used brown rice flour, but we were out)
1 cup tapioca flour
salt & pepper
1. Peel & slice the onion very thin.
2. Place the onion in a 9x13 glass dish, spread out evenly. Pour the hemp milk over the onions, covering all of the them. Allow to soak while you prepare the rest of the meal.
3. Combine rice flour, tapioca flour, salt & pepper in a medium sized bowl.
4. Pour olive oil in large pan, for frying the onions. Allow to heat to 375 degrees, test temperature by dropping one small onion in. If it sizzles & fries, it's ready.
5. In batches, remove onions from milk, allowing the liquid to drip off, then place in bowl of flours. Coat evenly, then fry.
6. Fry for about 2-3 minutes, until crispy & brown, then place on a plate or tray, covered with paper towel. When the onions are done, prepare your soup.
Cream of Mushroom Soup (adapted from Cooking Gluten- & (Dairy-Free) )
4 Tablespoons palm shortening
3 cups hemp milk (or other non-dairy alternative)
1 cup broth (I used liquids from my cooked turkey burger)
6 Tablespoons potato starch
salt, pepper & garlic powder to taste
1. Melt palm shortening in medium saucepan.
2. Reserve about a 1/4 cup of milk, add remaining milk & broth to the melted palm shortening.
3. Thoroughly mix the potato starch with the 1/4 cup of milk, until it's smooth, then slowly whisk into saucepan.
4. Continue whisking, until it thickens. Once it is thick, add salt, pepper & garlic & any other seasonings, to taste.
5. If you really want it to be cream of mushroom soup (I know the name is deceiving), then add a bunch of sauteed mushrooms to the soup...we were out, otherwise I would have.
1-batch french fried onions
1-batch cream of mushroom soup
1-pound cooked turkey burger
1-head broccoli, chopped & steamed.
1. Preheat oven to 350 degrees.
2. Mix together cooked turkey burger & chopped broccoli.
3. Pour cream of mushroom soup over the burger & broccoli & thoroughly mix.
4. Place the filling into a 9x13 glass pan (save on dishes & reuse the one in the french friend onion recipe!).
5. Top with french fried onions.
6. Bake at 350 for 20-30 minutes, until the onions are brown & crispy (don't burn them!).