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Veggie dishes for Thanksgiving
Posted on 11/14/12 at 8:37 am
Posted on 11/14/12 at 8:37 am
Mornin' all!
Wife tasked me with making a dish to bring to my in-laws for Thanksgiving dinner. In-laws make most of the standard dishes and are looking for a side involving a starchless veggie.
Anyone have any go-to ideas or recipes they could share? TIA.
Wife tasked me with making a dish to bring to my in-laws for Thanksgiving dinner. In-laws make most of the standard dishes and are looking for a side involving a starchless veggie.
Anyone have any go-to ideas or recipes they could share? TIA.
9
Posted on 11/14/12 at 8:41 am to AtlBrett
Anything with mirliton, I love that stuff.
Posted on 11/14/12 at 8:44 am to AtlBrett
Snap beans cooked down with bacon, butter, and baby potatoes.
Cook the bacon a bit first, throw in the snapped beans, water and potatoes. And butter. Cook down for a few hours.
Cook the bacon a bit first, throw in the snapped beans, water and potatoes. And butter. Cook down for a few hours.
Posted on 11/14/12 at 8:53 am to AtlBrett
Ratatouille pronounced Rat-tat-tooey
A very simple dish, and the flavors of the vegetables are very pronounced.. so find some nice fresh veggies and they will be enjoyed.
Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese 2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven for 45 minutes.
A very simple dish, and the flavors of the vegetables are very pronounced.. so find some nice fresh veggies and they will be enjoyed.
Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese 2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven for 45 minutes.
This post was edited on 11/14/12 at 8:55 am
Posted on 11/14/12 at 10:43 am to AtlBrett
Sautéed Brussels Sprouts,Bacon,Golden Raisins
Ingredients
1/2 cup cider vinegar
1/2 cup golden raisins
2 pounds small Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Kosher salt and black pepper
6 slices bacon
1 small red onion, cut into thin half-moons
Directions
1.Heat oven to 425°F. Warm the vinegar in a small saucepan over medium heat. Remove from heat, add the raisins, and let sit for 15 minutes; drain.
2.On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 teaspoon each salt and pepper. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.
3.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; crumble. Discard all but 2 tablespoons of the drippings.
4.Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the Brussels sprouts, raisins, and bacon and toss to combine.
Ingredients
1/2 cup cider vinegar
1/2 cup golden raisins
2 pounds small Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Kosher salt and black pepper
6 slices bacon
1 small red onion, cut into thin half-moons
Directions
1.Heat oven to 425°F. Warm the vinegar in a small saucepan over medium heat. Remove from heat, add the raisins, and let sit for 15 minutes; drain.
2.On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 teaspoon each salt and pepper. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.
3.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; crumble. Discard all but 2 tablespoons of the drippings.
4.Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the Brussels sprouts, raisins, and bacon and toss to combine.
This post was edited on 11/14/12 at 10:45 am
Posted on 11/14/12 at 11:03 am to AtlBrett
I broil fresh green beans (in clusters of ten) and bacon. I buy about 1/2 lb of bacon (good thick cut bacon at fresh market. I usually get the cheapest one there). I cut the strips in half and wrap them around the middle of the green bean cluster and secure it with a tooth pick. i flip once the bacon is cooked on the top and leave in the oven about 10 minutes.
i make 10 to twelve clusters for every 1/2 lb of bacon. people usually eat 2-3 of them at dinner.
i make 10 to twelve clusters for every 1/2 lb of bacon. people usually eat 2-3 of them at dinner.
Posted on 11/14/12 at 11:50 am to AtlBrett
brussels sprouts, broccoli/cauliflower/carrot mix, spinach sauteed in some olive oil with garlic.
Posted on 11/14/12 at 1:26 pm to AtlBrett
Would a veggie soup be out of the realm of possibilities?
Posted on 11/14/12 at 1:45 pm to AtlBrett
green bean casserole
Posted on 11/14/12 at 2:13 pm to nikinik
Fresh green beans and pancetta.
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