Green beans are my favorite vegetable. They always have been. This side dish is easy, comes together quickly and is a great side dish to any meal. The flavor is incredible and low carb friendly.
2 pounds fresh green beans, ends trimmed
1 pound of sliced mushrooms
2 shallots, grated*
4 pieces of bacon
6 Tablespoons butter, divided
8 Tablespoons Worcestershire Sauce
1 Tablespoon Soy Sauce
Salt and pepper to taste
Fry bacon in a sauté pan. Remove bacon and set aside. Melt 4 Tablespoons butter in bacon grease. Add mushrooms and shallots. Sauté until tender. In a dutch oven, place green beans and boil until done. If you prefer your green beans al dente with a slight crunch, boil 4 minutes and drain and return to Dutch oven. If you prefer your beans more tender, boil a few minutes more. Add mushrooms, bacon and shallots and all of the butter and bacon grease in the pan. Add in Worcestershire Sauce, Soy Sauce, last 2 tablespoons of butter and salt and pepper to taste. Simmer on low for fifteen minutes. Discard bacon if desired and serve immediately. Enjoy!
*I used a microplane to grate the shallots but a box grater will work just fine.
I grew up eating this salad and I have always loved it. Quick to make and very portable since there is oil and vinegar for the dressing. There are many different versions of this salad but this is my recipe. This is a retro recipe from my past that is full of minerals and fiber.
1 can of cut green beans
1 can of wax beans
1 can of chick peas/garbanzo beans
1 can of kidney beans
1/2 cup diced celery
1 small sweet onion, sliced in pieces
1/2 cup oil
1/2 – 3/4 cup apple cider vinegar or white vinegar (I used apple cider vinegar), I prefer a little more vinegar but if you are not a big fan of vinegar, reduce to 1/2 cup
1/2 cup sugar or Splenda (I used Splenda)
1 teaspoon salt
1/2 teaspoon white pepper but black pepper will be fine
Rinse and drain all of the beans. Place in a large bowl. Add celery and onion. Pour in oil, vinegar, sugar or Splenda, salt and pepper. Toss to combine. Refrigerate and it’s even better the next day. Enjoy!
Now that Thanksgiving is over and you have leftovers to use up, I have come up with a recipe that will satisfy everyone. If you have a little of this and a little of that, you can turn what you have into a yummy casserole that will please everyone.
3 cups mashed potatoes
3 cups stuffing/dressing
3 cups corn or green beans or whatever vegetable you have leftover. (Even green bean casserole works)
1 pound of turkey, shredded or bite size pieces
1 1/2 cups of gravy
2 cups of cheese, I used Colby Jack, cheddar works
Chives for garnish, optional
Preheat oven to 400 degrees. Spray your casserole dish with PAM. In a 2-3 quart baking dish, spread your potatoes in the bottom. Next layer your stuffing/dressing, add your vegetables and or casseroles next. Top that off with your turkey and pour your gravy evenly over the top of your casserole. Cover the top with foil. Bake for 30 – 35 minutes or until hot and bubbly. Remove foil and sprinkle cheese over the top of your casserole. Return to oven for 3 – 5 minutes until cheese has melted. Enjoy!
I love green beans. They are my favorite vegetable. We all have eaten and tried “The Green Bean Casserole” with condensed soup, etc. a few years ago, I tried the casserole another way. Let me say, I will never prepare it the old fashioned way again. You might say What? Ewww! No way! But trust me, this recipe is a winner. Even my picky father LOVED it and he is hard to please.
3 14.5 ounce cans of cut green beans, drained or 5 1/2 cups frozen , if using frozen, thaw before making casserole, or 5 1/2 cups fresh cooked al dente
1/2 cup onion, diced fine
2 Tablespoons of flour
1/2 teaspoon salt
1 1/2 teaspoons soy sauce (secret ingredient that rocks this recipe)
1 teaspoon sugar
2 Tablespoons butter
1 cup of sour cream
2 cups of cheese
1 large container of French fried onions
Preheat oven to 350 degrees. Melt butter in a skillet on the stove. Add flour to pan to make a roux. Cook for one minute. Do not burn! Add onion, salt, soy sauce, sugar and sour cream. Stir to blend. Add green beans and toss in mixture to coat. Pour into a 2 1/2 quart casserole dish. Top with cheddar cheese. Distribute onions on top of cheese and bake for 30 minutes or until hot and bubbly. I usually check halfway through the cooking time to make sure the fried onions are not getting too brown, if they are, tent with foil.
***Tip: This dish can be made a day or two ahead and refrigerated without the onion topping on it. Take it out of the refrigerator 20 minutes before you need to bake it. Right before baking, add the French fried onions. This can be a big time saver when trying to prepare a holiday meal.
Adapted from Allrecipes.