What's Cooking in Kelli's Kitchen -- A Guest Column

  • 2022-07-24, 03:00 PM
  • Rachel Dahl
What's Cooking in Kelli's Kitchen -- A Guest Column Courtesy Kelli Kelly An "emotional" moment at Kelli's wedding with her dad.
Kelli's dad has timely instructions for us on green beans...

I sent my famous daughter, Kelli Kelly, a text with a recipe that I had cooked up and loved. The text was 34 words, not including, “That should be a recipe going to ‘The Fallon Post.’”  Kelli sent the response - write a story, 700ish words including a recipe. Huh? I am always confused when I look for Kelli’s most recent recipe on the front page of “The Fallon Post” because directly below “What’s Cooking in Kelli’s Kitchen” is “Valentine’s Review”. I wonder if the readers of know that Kelli’s maiden name was “Valentine.”

As a proud father, I have been reading “What’s Cooking in Kelli’s Kitchen”, since I learned she had a column in “The Fallon Post.”  Unfortunately, the one recipe that I had previously sent her, my world-famous, “Slumgullion” never made it into her column. But, other than grousing (unintelligible mumbling) about that continually, I have said not a word.

So here is my recipe for “Green Beans with Bacon and Onion.” To do this correctly and obtain the highest quality results, the preparation time is approximately 8 months. However, one can sacrifice the highest level of quality and still make this recipe with alternative lower quality ingredients with much the same outcome. All alternative lower-quality ingredients will be identified in the recipe.

In December, obtain a packet of Walla Walla onion seeds and start them indoors with a seedling heat mat. In February, transfer the onion sets into a garden plot being sure to cover them with a plastic dome. Alternatively, one could purchase a small to extra-large greenhouse and plant the seeds in the greenhouse. By purchasing a medium to large greenhouse, you can start lettuce, kale, radishes, spinach, and tomatoes as well, although these latter vegetables are not necessary for the recipe below, only the onions.

When weather permits, start pole beans in your garden plot and transfer the onion sets to the great outdoors. I started my beans in early May and some of them were ready for harvest tonight, a mere seventy-five days after planting.

A day or so before making this recipe, open a pack of bacon, or beef bacon, and hold out 4 strips. The remainder can be fried up and placed on the garden salad you made from those other vegetables that you have been harvesting from your greenhouse.

For the recipe below, fry up those remaining 4 slices. Take the fried bacon from the pan and put it on paper towels to drain the excess grease, leaving the bacon grease in the pan. Do not throw this away, it will be used later.

Very quickly run out to the garden and harvest the number of beans that you want to make into this dish or alternately you could use beans from a local farmer or even a grocery store. Also, harvest one or two Walla Walla onions depending on their size. My personal chef advice is you can never have too much onion or garlic in your recipes. In this case, no garlic, although I could have pulled a few heads out of my garlic garden plot, I digress.

Cut the pesky ends off of all the beans. Now, you can proceed with the beans as they are or cut them into exactly 1-inch segments which I do with my handy woodworker measuring tape or “yo-yo” as I taught Kelli to call it. Now steam the beans for 5 minutes and 32 seconds. While the beans are steaming, crumble the now-cooled bacon and set it aside. Chop the onion into small ¼-inch cubes (use the yo-yo if necessary). Remove the partially cooked beans from the steamer and wash them with cold water. Then place the beans, onion, and bacon crumbles back into the bacon grease. Add butter as necessary to the pan. Cook over medium heat for 5 minutes and 23 seconds. The beans will be tender, but crisp. Add pepper to taste.

Now I have no idea the nutrition facts regarding this recipe. However, I have my own nutrition fact that I share below.

Nutrition Fact: Yummmmmmmmmmmm!

 

 

Rachel Dahl

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