Friday Food Find: Holiday Green Bean "Casserole" Alternative

I love green bean casserole! You know the one I’m talkin’ about; canned green beans, mushroom soup, fried crunchy onions on top?  While it hasn’t been a tradition at our family’s holiday meals it certainly shown up here and there. 

I don’t know if I should admit this or not but one time I even made this ubiquitous holiday dish for a party when I was single and way before I had any culinary training.  It was simple, cheap & yummy.  So yummy that I ate the whole batch before the party and had to make it all over again.  It was a moment for sure! 

I haven’t had this casserole very many times since; especially now when looking for a little lighter fare.  Which is where today’s Friday Food Find comes in.  

When my sweet baby sister Emily started cooking and hosting meals she brought this recipe to all of us.  It is wonderful; crunchy, crisp, warm, colorful and full of flavor!  I remember the first time she made it for the family. We all couldn’t wait to try it…especially since it had proscuitto! 

I watched her make it again this past Thanksgiving so I could share it with you all.  As my mother says, “It’s a keeper!”  And it is definitely a fabulous and lighter alternative to the “traditional” grean bean casserole. 

Thanks sweet sis for the recipe!

Ingredients

2 lbs fresh green beans, trimmed and blanched
2 tsp extra virgin olive oil
1 of each: red, yellow, and orange bell peppers, sliced, seeded & julienne
4 very thin slices of proscuitto, julienne
1/4 C pecans, rough chop & toasted
1 - 2 Tbls pure maple syrup

Salt and pepper to taste. (Do not salt dish until all ingredients have been combined and you have tasted. Proscuitto is cured therefore salty.)

Process

Blanch green beans and set aside. (This can be done the day before).
Place a large sauté pan over medium high heat. Add olive oil and proscuitto and saute until soft but not crisp.  Remove from pan and place on paper toweling to drain.
Add peppers and saute until just barely soft.
Add the beans and proscuitto to the peppers and saute until heated through, season with salt and pepper to taste.
Drizzle maple syrup to taste and toss together.
Place on serving plate and garnish with toasted pecans. Serve immediately & enjoy!

Friday Food Find: Thanksgiving Breakfast Bowl

It’s the day after Thanksgiving but it’s not over yet!

Like my husband Mike says, “If you go in…go all in!” And that’s just what I did this morning. 

Homemade sausage and herb stuffing and garlic whipped potatoes with turkey gravy; just the leftovers from yesterday’s fabulous meal. These super sides (in more way than one) are my all time favorite.

Hope you are having a fabulous holiday weekend.  And are finding your own FFF Breakfast Bowl from Thanksgiving Day.  Here’s to it!

Bonus Tip: For the Love of Thanksgiving

Lessons in Technique

The first time I saw this video I laughed so hard I cried.  See, I know Mary Risley and have had the distinct pleasure of taking one of her classes at her cooking school in San Francisco; “How to Teach a Cooking Class”.  What I learned from her has been invaluable to my success as a culinary instructor.  And the recipes I took from that class years ago I still use.  They are that good! 

I called Tante Marie’s yesterday to get permission from Mary to use this video on my Tuesday Tip.  And she said yes!  So, here’s Mary sharing how to keep it real in the kitchen during the Thanksgiving holiday.  This is your bonus Wednesday Tip. 

Thank you Mary! 

Tuesday Tip: How to Roast a Butternut Squash & Brussel Sprouts

Happy Thanksgiving week!  I’m giving thanks for a wonderful life, a great husband, a close and kind family (which I get to visit with this holiday), my sweet dog Jacques & my friendships. 

I thought I’d bring you a recipe for your Tuesday Tip.  I love roasted vegetables during the Fall and Winter.  They just scream cool crisp days and chilled winter evenings. 

But really the best thing about a roasted vegetable is that you can make it ahead of time for your holiday dinners.  In fact, I’ve been known to make several different types of roasted vegetables the night before, store in the fridge, then bring them to room temperature and serve.  How’s them apples? 

The second best thing about serving a roasted vegetable is that you can serve it at room temperature.  It’s a fail safe on both “best things”; not too mention time saving.  Oh, yeah! 

Ingredients

1 medium butternut squash, peeled, seeded & cut into 1” pieces
3C brussel sprouts, stem trimmed, large brussels cut in half
1C extra virgin olive oil
1Tbsp salt
3tsp fresh ground pepper

Process

Pre-heat oven 350°

Place butternut squash on one sheet pan.  Place brussel sprouts on another sheet pan. Gently drizzle half of the olive oil over butternut squash and half of the seasoning (salt & pepper). Repeat  process for brussel sprouts.  Mix thoroughly so that all vegetable pieces are surrounded by olive oil and seasoning. Take both sheet pans and place them in the oven on the top and center shelves.  Roast for up to 40 minutes (checking doneness at 10 minute intervals) or until you are able to stick a skewer through the vegetables; they should be soft all the way through.  Serve immediately.  Or store in a tightly lidded container in the fridge. 

Yields up to 12 side servings.

Note:  You can store vegetables up to 4 days in the fridge. This recipe’s technique can be used for most vegetables.

Cranberry Sauce = A No-Cook Holiday Add-On

A no-cook holiday cranberry sauce? Who knew!?!? Well it seems the very smart women in my family did. This recipe has been handed down by my mother-in-law.

It is a recipe to make a few days ahead. And takes about 5 minutes from start to finish. 

With just a few ingredients, it’s simple, fresh & bursting with flavor! And it’s not just for Thanksgiving. Enjoy.

Here’s your recipe.

Ingredients

1 bag of fresh cranberries, rinsed & gently patted dry
1 small to medium size, seedless orange, cut into 6 pieces, skin on
1Tbsp of sugar + more if necessary

Process

Place cranberries and orange pieces into a food processor. Begin processing until all ingredients come together to form a puree;relish type consistency.

Taste. If the mixture is too bitter add sugar a little at a time (processing in-between & scraping down sides of processor) until the sweet level is perfect for you. This may take more than a tablespoon. The sweeter the orange the less sugar you will need or at all.

Use a spatula to remove cranberry sauce from processor. Place into a container you can seal tightly. It will last up to 2 weeks in the refrigerator.

Yields up to 10 small servings.

Note: A piece of fresh peeled ginger or a pinch of spice can be added for a festive flavor.