What is a good green vegetable to have with Thanksgiving dinner?!
Other than green bean casserole or a green saladWww@FoodAQ@Com
Answers:
I saute fresh green beans with shallots in olive oil!. I blanch the bean in hot water for about 5 minutes to speed up the cooking process!. I season with salt and pepper and a little lemon juice!. You can add minced garlic if you like garlic!.
Steamed broccoli with a drizzle of melted butter is also an option!.
I am not a fan of the green been casserole so I serve one of the above!. Www@FoodAQ@Com
Steamed broccoli with a drizzle of melted butter is also an option!.
I am not a fan of the green been casserole so I serve one of the above!. Www@FoodAQ@Com
Broccoli with Lemon Butter Sauce
1/4 cup butter or margarine
1/4 cup water
1 lemon, juiced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen broccoli florets
In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper!. Bring to a simmer over medium heat!. Add the broccoli to the pan, stir to coat, and cover with a lid!. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green!. Serve warm, or refrigerate and serve cold!.
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Browned Brussels Sprouts with Orange and Walnuts
1 tablespoon walnut oil
2 pounds Brussels sprouts, trimmed and cut in half
1 orange, zested and juiced
1/4 cup chopped walnuts
salt to taste
freshly ground black pepper to taste
Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat!. Place Brussels sprout halves in skillet cut side down!. Cook 5 to 10 minutes, until cut sides are lightly browned!. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender!. Transfer to a large bowl!.
Place the walnuts in a small skillet over medium heat!. Cook 5 minutes, stirring frequently, until lightly toasted!. Gently toss Brussels sprouts with toasted walnuts and orange zest!. Season with salt and pepper!.
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Pan Fried Spinach
5 slices bacon
2 2/3 tablespoons butter
1/4 cup olive oil
2 tablespoons minced garlic
1 sweet onion, chopped
3 (6 ounce) bags baby spinach leaves
coarse salt and ground black pepper to taste
In a skillet over medium heat, fry the bacon until evenly brown and crisp!. Drain, crumble, and set aside!.
Melt the butter and heat the olive oil in a large skillet over medium heat!. Mix in the crumbled bacon, garlic, and onion!. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil!. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender!. Season with salt and pepper to serve!.
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1/4 cup butter or margarine
1/4 cup water
1 lemon, juiced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen broccoli florets
In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper!. Bring to a simmer over medium heat!. Add the broccoli to the pan, stir to coat, and cover with a lid!. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green!. Serve warm, or refrigerate and serve cold!.
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Browned Brussels Sprouts with Orange and Walnuts
1 tablespoon walnut oil
2 pounds Brussels sprouts, trimmed and cut in half
1 orange, zested and juiced
1/4 cup chopped walnuts
salt to taste
freshly ground black pepper to taste
Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat!. Place Brussels sprout halves in skillet cut side down!. Cook 5 to 10 minutes, until cut sides are lightly browned!. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender!. Transfer to a large bowl!.
Place the walnuts in a small skillet over medium heat!. Cook 5 minutes, stirring frequently, until lightly toasted!. Gently toss Brussels sprouts with toasted walnuts and orange zest!. Season with salt and pepper!.
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Pan Fried Spinach
5 slices bacon
2 2/3 tablespoons butter
1/4 cup olive oil
2 tablespoons minced garlic
1 sweet onion, chopped
3 (6 ounce) bags baby spinach leaves
coarse salt and ground black pepper to taste
In a skillet over medium heat, fry the bacon until evenly brown and crisp!. Drain, crumble, and set aside!.
Melt the butter and heat the olive oil in a large skillet over medium heat!. Mix in the crumbled bacon, garlic, and onion!. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil!. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender!. Season with salt and pepper to serve!.
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Mmm I say green beans or a colorful spinach salad!.
My family also like to have greens with our Thanksgiving dinner but not sure of other people/ races would like it!. But if they are cooked right with minced garlic and good seasons and a meat like smoked turkey to give it flavor than they are soooo good!.
Well anyways have a great Thanksgiving!. Www@FoodAQ@Com
My family also like to have greens with our Thanksgiving dinner but not sure of other people/ races would like it!. But if they are cooked right with minced garlic and good seasons and a meat like smoked turkey to give it flavor than they are soooo good!.
Well anyways have a great Thanksgiving!. Www@FoodAQ@Com
Asparagus is my favorite and broccoli is second!. If you live in the South, collard greens or turnip greens or mustard greens hit the spot too!. For those faint of heart, use spinach!. I also love green peas in cream sauce with or without new potatoes!. Plain old green beans cooked with new potatoes and a little bacon and onion is great!.Or, hey if you want to go to a lot of trouble have fried green tomatoes!.Www@FoodAQ@Com
I like fresh green beans steamed with some finely minced onions, or steamed broccoli to counteract some of the other heavy dishes on Thanksgiving!. Www@FoodAQ@Com
Brussel sprouts or broccoli, are our favourites!.Www@FoodAQ@Com
asparagus or zucchiniWww@FoodAQ@Com
brussel sprouts!.!.!. seriously, with the right recipe they can be deliciousWww@FoodAQ@Com
peas in cream sauce, mmmm!Www@FoodAQ@Com