11.17.2012

thanksgiving table: green beans 3 ways


Hello lovelies! This is a little bonus post, making up for the last one on Friday. It’s amazing what a good night’s sleep and more coffee can accomplish. My allergies are subsiding and I’m in a better mood. You’re relieved, I’m sure. I was going to share some homemade rolls that my mom has been making for the holidays 20 plus years. But they’re reallllly involved and they’re easy to mess up. I thought unless you knew how amazing they were and that they were with the trouble, you wouldn’t bother. Maybe for Christmas, who knows. But my mum brought over some green beans she knew they wouldn’t be able to use up. Enter green bean palooza.

I decided to split them and gussy them up three ways: with a garlic vinaigrette, an asian vinaigrette, and a bacon lover’s creation.



For the asian vinaigrette I used stuff I already had on hand. You can make substitutions but I won’t make any promises in that case. I whisked olive oil and rice wine vinegar together and added goodies like fresh ginger and garlic. I ended up sprinkling them with red pepper flakes at the end but that’s obviously optional.

The roasted garlic recipe is a salad dressing I found here. If you’ve never roasted garlic, now is the time to try. It’s amazing. Garlic + olive oil + oven = mooshy garlic heaven. It’s great for using on garlic bread or as dressings. Add that to a basic vinaigrette and you’re in good hands.
The last set was easy. Cooked onion and maple bacon. Add a little bacon grease and it’s even better. Here are the recipes and enjoy!

Cooking green beans:
Bring a pot of water to a boil, add salt and green beans. Cook for 10 minutes. Remove using slotted spoon and add to ice bath [cold water with ice] to stop cooking process and keep color. Remove and add to vinaigrette mixture.

Asian vinaigrette grean beans:
¾ c extra virgin olive oil
1/3 c rice wine vinegar
2 tsp sesame oil [toasted/dark]
½ c soy sauce, low sodium
3 Tbsp honey
1 lemon, juice
2 tsp fresh ginger, grated
1 garlic clove, grated
red pepper flakes, as desired
Mix all ingredients [excluding pepper flakes], together and whisk until combined. Cover green beans. Add sesame seeds or red pepper flakes.



Garlic vinaigrette, via fat girl in a skinny body:
2 heads of roasted garlic [see below for recipe]
½ c extra virgin olive oil
¼ c apple cider vinegar
2 Tbsp lemon juice
1 Tbsp honey
Blend all ingredients together and add to green beans.



Roasted Garlic: cut heads of garlic so cloves are exposed, cover with olive oil. Wrap in tin foil and place in pan. Bake for 30 minutes at 350 degrees.




Bacon green beans:
½ red onion or 2-3 shallots
4 slices of maple bacon
olive oil
Cook onion in olive oil, until tender and translucent  To caramelize: cook low and slow, stirring often and adding water if needed. Let brown but don’t let them burn. Cook bacon and set aside bacon grease.
Add bacon, onions, and just a small amount of bacon grease to green beans. 


I hope that out of all of these recipes you'll be able to find one for your family and mix it up a little! Thanks for stopping by.



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