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alexsmom
10-14-2018, 12:44 PM
Im testing out Thanksgiving recipes (already!), and am having trouble finding a green veggie recipe. I really dont want green bean casserole, even if its made with all fresh ingredients. Brussels sprouts are also off the menu, as the other adults to be present wont even try them. :(
We are good on acorn squash and sweet potatoes, so Im just looking for something to cut all that sweetness.

Does anyone have suggestions?
Thanks!

RTB
10-14-2018, 02:20 PM
What about something like creamed spinach? You cook it stove top (so saves your oven space), and I bet you could keep it warm in a slow cooker.

ETA. . .

Or something like this Spinach Gratin (https://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe-1940406), my mother makes a similar dish and it is tasty.

farrarwilliams
10-14-2018, 02:55 PM
We've also done a spinach gratin.

Another option to start things off with an "autumn" salad of some kind. We've done that some years. Something like mixed greens with some green apple, toasted (or toasted and candied) walnuts or pecans and then whatever else you'd like to put in there... a little cucumber, some grated carrot or radish, etc. And then make a light dressing. One year I know we did like a maple vinaigrette and that was yummy, but even just a light lemon and oil is good.

MapleHillAcademy
10-14-2018, 06:32 PM
Some kind of broccoli side dish (roasted is yummy)

collard greens or mustard greens (I don't like them but every thanksgiving dinner I went to in NC had them)

something with asparagus

sauteed kale or spinach

sugar snap peas

I used to make sauteed green beans, they are really simple. Just drain the liquid from a can of french cut green beans, heat some kind of oil (or just cook some bacon and reserve some of the grease) and then saute the green beans with plenty of black pepper and pressed garlic (or garlic powder in a pinch), thinly sliced onions are good with it too. If you cooked bacon, you can crumble some cooked bacon on them when they are done.

farrarwilliams
10-14-2018, 07:48 PM
Yeah, we do roasted asparagus all the time - toss with olive oil, lemon, salt and pepper (herbs to be fancy) and roast or broil. Or just steamed or roasted green beans. We have a no cans rules for Thanksgiving for sure, but not everything at Thanksgiving has to be fancy. I think we just had steamed French beans with butter last year.

RTB
10-14-2018, 08:41 PM
This is a tasty salad that keeps things simple kale, lemon salad (https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad). I use more lemon juice (less oil) than the recipe calls for, because I really like lemon.

MapleHillAcademy
10-15-2018, 05:50 PM
We have a no cans rules for Thanksgiving for sure, but not everything at Thanksgiving has to be fancy. I think we just had steamed French beans with butter last year.

Interesting. I didn't realize that some people had an all fresh/homemade rule for Thanksgiving. We don't celebrate so I was just throwing out green vegetable suggestions. I suppose you could julienne green beans yourself and then saute if you wanted. It's just a lot of work to julienne green beans and it seems like it is already a lot of work to prepare such a large meal so I didn't think she would want yet another recipe with lots of prep. Sorry if my suggestions weren't any help since we don't do Thanksgiving.

alexsmom
10-15-2018, 09:20 PM
I appreciate and am grateful for all the suggestions. :)

I am co-cooking with my mother in law, anything I dont make will probably be made from cans (including gravy). It’s no trouble for me to slice up some green beans. It will take a couple weeks to work through the recipes and suggestions. Yum!

I like the idea of an interesting salad, too! Otherwise its going to be iceberg, shredded carrots, and diced tomatoes.

I found a make-ahead turkey gravy - basically make turkey stock and drippings from wings. https://noblepig.com/2009/11/make-ahead-turkey-thanksgiving-gravy/
I cant think of a polite way to offer to bring gravy, though, when Im not cooking the bird. How do I offer it without sounding like Im saying “What you present sucks, let me bring some instead.”?
First world problems, I know.

RTB
10-16-2018, 10:25 AM
I found a make-ahead turkey gravy - basically make turkey stock and drippings from wings. https://noblepig.com/2009/11/make-ahead-turkey-thanksgiving-gravy/
I cant think of a polite way to offer to bring gravy, though, when Im not cooking the bird. How do I offer it without sounding like Im saying “What you present sucks, let me bring some instead.”?
First world problems, I know.

Bleh canned gravy!

Humm, how to conduct a gravy coup :88_:????

Maybe. . . "I made a turkey the other day, because they are so cheap, and I wanted to have a ton of leftovers to use in xyz recipes. I just couldn't let the bones / drippings go to waste, so I made gravy. Here."

HawaiiGeek
10-19-2018, 01:39 PM
I always make sweet and sour green beans. I will use fresh if available but I always have frozen in the freezer and they work well too. I cook between 3-6 slices of bacon depending on 8 ounces or 16 ounces of beans and then cook the beans and a sliced onion in the bacon grease. Then once everything is cooked, I add ⅓ cup vinegar (I usually use red wine, but apple cider is good too), 2 T sugar and salt to taste. I think it is an English recipe that my Mom got from friends when we lived in England, but it is a family tradition to have at both Thanksgiving and Christmas every year.

My Mom has a really good mandarin orange salad recipe with lettuce and toasted almonds with a sweet vinaigrette, but I don't have the vinaigrette recipe.

Good luck sharing the kitchen - I always find it a bit challenging!

alexsmom
10-19-2018, 03:13 PM
We made a practice meal last night.... the spinach gratin was a hit!

The lemon garlic kale salad was subscription only from ny times, so internet searching led me to martha stewarts broccoli and chickpea salad.... which was okay, but Im going to search a little more for kale and lemon.

Sweet and sour green beans sound good! I will try it next week!

RTB
10-19-2018, 05:11 PM
Here is the NY Times salad recipe . . .

2 cups sliced almonds
1/3 cup fresh squeezed lemon juice
kosher salt
1 1/2 cups olive oil
4 cloves garlic crushed flat with a knife, peeled and left whole
10-12 ounces washed and dried kale leaves (stems removed, weight after trimming)
1 1/2 cups fresh grated Parmesan

Toast the almonds until golden brown then cool. Combine lemon juice, a teaspoon salt and whisk in olive oil add garlic and let steep. Cut the kale into thin ribbons.

When ready to serve, remove the garlic from the dressing. In a bowl add kale, almonds, Parmesan and top with dressing to taste. Serve w/i an hour

My two cents - I change the ratio of lemon to oil because I think it is way too oily, and could use more acid. I don't toast the almonds, because I'm lazy. I usually use Lacinato kale. I also like to let this salad hang out with the dressing for 20 minutes or so to soften the kale a little bit. You could make the whole thing the day before and just not dress it until dinner.