Haricots Verts With Sliced Shallots
Good beans can take from 2 to 10 minutes to cook, depending on the variety and the stage of development. Those that require the least amount of cooking time are the best. Don’t be alarmed at the quantity of salt required. The beans require a large quantity of boiling water and the shorter their cooking time, the more salt is necessary to season them only delicately. Nearly all of the salt is discarded with the cooking water.
INGREDIENTS
1 1/2 Pounds Haricot Verts (French For Green Beans)
1 Large Sliced Shallot
1/4 Cup Kosher Salt
4 Tablespoons Cold & Diced Unsalted Butter
Put the beans and sliced shallot in a large-size saucepan. Sprinkle the salt over beans and shallots. Boil water in a teakettle. Pour boiling water over salted beans and shallots. Turn heat to high and boil, uncovered for 2 to 10 minutes (depending on the freshness of beans) until barely tender. Remove a bean at 2 minutes cooking time and bite into it to test. When done, remove from heat and drain. Place back in saucepan over high heat for a few seconds to dry them out. Remove from heat. Add unsalted butter. Toss until all butter is absorbed. Transfer to serving bowl. Serves 4
Roasted Potatoes & Mushrooms
This side dish is unbelievably delicious! I made it last night and actually ate it for my main course. Whether you’re having vegetarians/vegans for the holidays or you just need a unique and tasty side dish to go with your meal here is one that I think everyone will love unless they are not a fan of mushrooms that is.
INGREDIENTS
1 Pound Babybella or Button Mushrooms
1 Pound Baby White Potatoes (Halved)
1/4 Cup Safflower Seed Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
12 Sprigs Fresh Thyme
4 Tablespoons Chopped Fresh Chives For Garnish
Preheat your oven to 350 degrees and move your rack to center position. Clean and trim mushrooms. I just usually wipe them off because I don’t want them waterlogged. Cut mushrooms in half. In a large-size bowl toss halved mushrooms and halved potatoes with oil, kosher salt, and pepper. Transfer to a parchment paper lined baking sheet and spread to there is an even layer. Place thyme sprigs on top. Place in oven and roast for 45 minutes or until potatoes are done. Remove from oven and pick out thyme sprigs and throw away. Transfer to serving bowl and garnish with chopped chives. Serves 4
Vegetarian Baked Orzo With Goat Cheese
Make this quick vegetarian holiday side dish. It’s, quick, easy and can be made ahead. This side dish can also be served as an everyday main dish.
INGREDIENTS
1 1/2 Cups Orzo
2 Tablespoons Olive Oil
1 Finely Chopped Onion
1/2 Teaspoon Chopped Thyme
8 Ounces Fresh Goat Cheese
4 Ounces Cream Cheese
3/4 Cup Whole Milk
2 Tablespoons Chopped Parsley
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3 Tablespoons Grated Pecorino Cheese
Take the goat cheese and cream cheese out of fridge and let sit at room temperature for 45 minutes. Preheat oven to 350 degrees. In a large-size pot fill with salted water. Add orzo and bring to a boil over a high heat. Cook orzo until al dente. Drain and set aside. Do not rinse orzo. In a large-size sauté pan add olive oil and turn heat to medium-high. Add chopped onion and cook for 5 minutes. Add thyme and cook for 1 minute. Add goat cheese, cream cheese and milk. Turn heat down to low and cook for 4 minutes until cheeses have melted. Stir constantly. Remove from the heat.
Add the cooked orzo, parsley, kosher salt and pepper to the skillet. Stir to combine all ingredients. Grease an 8-inch baking dish. Transfer the orzo mixture to the prepared baking dish and top with grated pecorino. Place in oven for 30 to 40 minutes until lightly browned. Remove from oven and serve hot. If you are going to make the day before let cool completely before covering with plastic wrap and placing in fridge. When reheating make sure not to reheat too long as you don’t want mixture to dry out. Serves 6 as a side dish.
Asian Green Beans
I confess that I have eaten way too much last week so it’s time for me to lighten up a bit. I like to use a mild and sweet soybean paste, but any white miso will work just fine. This white miso dressing is also great on simply prepared vegetables or seafood. Make a big batch of the dressing and keep it in the fridge, in an airtight container, for up to 1 week.
INGREDIENTS
2 1/2 Pounds Fresh Green Beans
1/4 Cup White Miso (Fermented Soybean Paste)
4 Tablespoons Thinly Sliced Green Onions (Dark Green Parts Only) Divided
3 Tablespoons Unseasoned Rice Vinegar
2 Tablespoons Japanese Prepared Hot Mustard (Not Wasabi)
2 Tablespoons Vegetable Oil
1 Tablespoons Sugar
1/2 Teaspoon Kosher Salt
1/4 Cup Toasted Sliced Almonds
In a large-size pot cook the green beans in salted water until crisp-tender. Transfer to a bowl filled with ice water to cool. Drain well. Trim beans by cutting in half on a sharp diagonal. Place cooked beans on paper towels to dry off. In a small-size bowl combine miso, 3 tablespoons green onions, vinegar, mustard, oil, and sugar. Whisk well. Add kosher salt and whisk again. Place green beans in a large-size bowl. Pour dressing over beans. Toss to coal well. Garnish with almonds and remaining green onions. Serve warm or at room temperature. Serves 6
Yum Yum Candied Yams
I have to admit that I’ve never really been a big fan of the traditional Candied Yam dish, but I know that a lot of Thanksgivings just aren’t complete without out it. Look no further is you need a Candied Yam recipe.
INGREDIENTS
9 Peeled & Cubed Yams (Not Canned)
1/4 Cup Butter (Sliced Into Pieces)
1/2 Cup Brown Sugar
1 1/2 Cups Miniature Marshmallows
1/3 Cup Maple Syrup
Preheat your oven to 400 degrees. Place sweet potato cubes into a greased baking dish. Distribute butter pieces evenly over sweet potatoes. Sprinkle evenly with brown sugar. Pour maple syrup over all of yams. Layer with marshmallows. Place into oven for 25 minutes or until yams are tender, but not mushy, and marshmallows have melted. Remove from oven and serve warm. Serves 6.
Green Beans With Toasted Bread Crumbs
If you’re looking for more Thanksgiving side dishes to make here is a good one. Forget that mushroom soup green bean casserole thing. This green bean dish is much better. If you want this dish to be gluten free then use gluten free bread crumbs.
INGREDIENTS
4 Tablespoons Olive Oil (Divided)
1 Cup Panko Bread Crumbs
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 1/2 Pounds Trimmed Fresh Green Beans
2 Tablespoons Fresh Lemon Juice
1/2 Cup Slivered Almonds
In a medium-size sauté pan heat 2 tablespoons of the olive oil over a medium heat. Add bread crumbs and toast until golden brown. Stir constantly. Remove bread crumbs from heat and add kosher salt and pepper. Set aside. In a large-size pot add water and a vegetable steamer over a high heat. Bring to boil and add trimmed green beans. Place lid onto pot. Steam green beans until crisp-tender. In a large-size sauté pan heat remaining 2 tablespoons olive oil over a medium-high heat. Add steamed green beans and sauté for 3 minutes until heated through. Add lemon juice and slivered almonds and sauté for 1 minute. Transfer green beans and almonds to serving platter. Top with bread crumbs and serve immediately. Serves 6
Chile-Spiced Bean Salad
A bit of chile mingles with corn and three kinds of beans in this colorful salad that stays crisp for hours.
INGREDIENTS
Spicy Dressing
2 Cups Red Kidney Beans
2 Cups Pinto Beans
2 Cups Garbanzo Beans
2 Cups Whole Kernel Corn
1 Sliced Large Celery Stalk
5 Sliced Green Onions (Including Green Tops)
1/4 Cup Chopped Parsley
1/2 Cup Diced Green Chiles
Prepares the Spicy Dressing and set aside (recipe below). In a large-size bowl combine the kidney beans, pinto beans and garbanzo beans. If you are using canned beans then make sure to drain and rinse them. Add the corn to the beans and mix. Add the celery, onions, parsley, and chiles. Combine well. Pour the dressing over the salad mixture and mix well. Cover with plastic wrap and place in the fridge for at least 6 hours. Makes 8 servings.
Spicy Dressing:
3/4 Cup Olive Oil
1/4 Cup Wine Vinegar
1 Minced Garlic Clove
3/4 Teaspoon Kosher Salt
1 Teaspoon Chili Powder
1 Teaspoon Oregano
1/4 Teaspoon Ground Cumin
1/2 Teaspoon Freshly Ground Pepper
In a 2 cup glass measuring cup, stir together the olive oil, wine vinegar, garlic, kosher salt, chili powder, oregano, cumin, and pepper. Mix well to combine.
Mixed Bean & Artichoke Salad
A superb dressing, one that includes capers and the marinade from artichoke hearts, elevates this sturdy combination to regal status. If you like, garnish with slices of hard-boiled egg.
INGREDIENTS
2 Drained Cans White Beans (15 Ounces Each)
1 Cup Pitted Green or Black Olives
1 Cup Blanched Green Beans
1 Drained Jar Sliced Pimentos (4 Ounces)
1 Drained Can Garbanzo Beans (8 Ounces)
1 Jar Marinated Artichoke Hearts (6 Ounces)
1 1/2 Cups Thinly Sliced Celery
1 1/2 Cups Thinly Sliced Carrots
2 Large Thinly Sliced Dill Pickles
1 Thinly Sliced Mild Red Onion
Oil & Vinegar Dressing
2 Sliced Hard-Boiled Eggs (Optional)
In a container with a lid, combine the white beans, olives, green beans, pimentos, and garbanzo beans. Drain the artichokes, reserving the marinade for the dressing. Cut the artichokes in half. Setting a few aside for garnish, add the remaining artichokes to the bean mixture along with the celery, carrots, pickles and onions. Prepare the Oil & Vinegar Dressing and pour over the bean mixture; stir well. Cover and refrigerate until the next day; stir several times. To serve, stir the salad well. Arrange the egg slices, if desired, and reserved artichokes on top. I chose to leave the eggs out of this dish when I made it tonight. Makes 8 servings.
Oil & Vinegar Dressing
Measure the reserved artichoke marinade in a 1 quart glass measuring cup and add enough olive oil to make 3/4 cup total. Add 3/4 cup white wine vinegar; 2 tablespoons chopped parsley; 3 large minced garlic cloves; 2 tablespoons lemon juice; 1 tablespoon dry basil; 1 tablespoon; ground coriander; 2 tablespoons drained & chopped capers; kosher salt and freshly ground pepper. Stir until well blended.
Creamy Corn Pudding
Growing up in Nebraska I ate the best corn ever. Corn was a late summer staple that went with every night of barbequing. This summer I’m getting ready to put up corn to enjoy the rest of the year. Try using fresh corn for this savory pudding that goes exceptionally well with baked ham. Perfect for a late summer feast.
INGREDIENTS
4 Tablespoons Unsalted Butter
1 Medium Chopped Onion
1/4 Cup Unbleached Flour
2 Cups Warmed Half & Half
1 Cup Warmed Milk
2 Cups Fresh Cooked Corn (About 4 Ears Cut From the Cob)
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Large Eggs
Boiling Water
Preheat your oven to 325° F. In a medium-size saucepan, melt the butter over a medium heat. Add the chopped onions and cook for 10 minutes, stirring often. Add the flour and cook for one minute while continuing to stir. With a wire whisk, gradually whisk in the warm half & half and warm milk. Bring to a boil making sure to whisk constantly. Reduce the heat and let simmer for 10 minutes. You will want the sauce to be thick. Remove from the heat; stir in the corn, kosher salt and pepper. In a medium-size casserole (2-quart), with a wire whisk, beat the eggs lightly. Slowly add the corn mixture, beating constantly. Set the casserole in a 13”x9” baking pan. Put the pan on the middle oven rack and pour enough boiling water into the pan to come halfway up the sides of the casserole. Bake for 80 to 90 minutes until an inserted knife comes out clean. Remove from the oven and remove from the baking pan. Let cool for 10 minutes before serving. Serves 8 as a side dish.
Roasted Potatoes
Today is National Potato Day and honestly I don’t know anyone who doesn’t love the humble spud. Easy Roasted Potatoes are on my menu tonight. They go with just about any main dish. I like using red potatoes, but you can use any variety that suits you.
INGREDIENTS
2 Pounds Unpeeled Potatoes
1 Tablespoon Chopped Fresh Thyme
1 Diced Carrot
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 450°F. Cut your potatoes into 1 inch pieces. In a large-size bowl combine the potatoes and diced carrots. Drizzle in the olive oil. Sprinkle on the kosher salt, pepper and thyme. Mix well until the vegetables are all coated. Spread the vegetables in one layer in a shallow roasting pan. Roast for 40 to 45 minutes until tender and lightly browned. Stir once or twice during cooking. Make sure not to overcrowd the vegetables or it will cause them to steam instead of roast. Remove from the oven and transfer to a serving platter. Serve warm. Serves 4 as a side dish.
