Hey It’s Jet Here.
Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our thirty-second participating post!
With Thanksgiving around the corner (for our blogpals in the USA like us), we thought you might like a few new ideas for the classic green bean. Mom steamed hers this week to go along with a new version of turkey meatloaf with fennel and veggies. (Remember we tried fennel last week?)
Little Miss I’m Getting into the Veggie Thing snapped up her raw string bean tidbit, while I enjoyed mine in repose (VBP – vocab builder project). BTW, you can get a glimpse of my racing stripes (requested by Daisy yesterday) in the photo.
Green Beans with Goat Cheese, Cranberries and Bacon
- 1/4 pound bacon, roughly chopped (Mom says you can substitute turkey bacon or vegetarian bacon as you wish)
- 1 1/2 pound green beans, washed and trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar (no fussing, Mom says use whatever vinegar you have on hand…)
- 1/2 teaspoon sea salt
- Ground black pepper, to taste
- 2/3 cup dried cranberries
- 1 (4 ounces) log goat cheese, crumbled
- 1/4 cup chopped parsley
Cook bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to a papertowel-lined plate to let drain. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Drain well and transfer to a large bowl. Toss with oil, vinegar, salt and pepper and transfer to a large platter. Scatter bacon, cranberries, goat cheese and parsley over the top and serve.
Would you like to try a modern/vegan version of the traditional “Green Bean Casserole?”
Green Bean and Wild Mushroom Casserole
- 3 tablespoons olive oil or unsalted butter
- 2 medium onions, peeled and sliced into thin moons
- 1/2 teaspoon sea salt
- 8 ounces wild mushrooms (chanterelle, morel or porcini), wiped clean and
- thinly sliced
- 8 ounces fresh shiitake or button mushrooms, wiped clean and thinly sliced
- 3 tablespoons dry red wine
- 4 tablespoons unbleached flour
- 3 cups Silk Unsweetened Soymilk (Mom would use almond milk!)
- 2 tablespoons tamari
- Additional sea salt and freshly ground black pepper to taste
- Two 10-ounce bags of frozen cut green beans thawed or 1&1/2 pounds of fresh green beans cooked in salted water for 5 minutes, then drained.
- 1. Preheat oven to 30°F. Lightly oil a 2-quart baking or casserole dish.
- 2. Heat 1 tablespoon of the olive oil or butter in a large heavy saucepan, over medium heat. Add the onions, season with 1/2 teaspoon of salt and cook the onions until slightly browned and soft, about 10-12 minutes. Remove the onions with a spoon and set aside.
- 3. Heat the remaining 2 tablespoons of olive oil in the large heavy saucepan and then add the mushrooms. Cook the mushrooms over medium high heat, stirring often, until they begin to brown and there is very little liquid, about 5 minutes. Add the red wine and cook for about 1 minute or until completely evaporated.
- 4. Sift the flour into the mushrooms and cook, stirring with a wooden spoon over medium heat until the flour is browned slightly in color, about 2 minutes. Remove from the heat and let cool for 2 minutes.
- 5. In a small saucepan, heat the soymilk with the bay leaf to just below the boiling point and turn off heat. Remove the bay leaf and slowly whisk the hot soymilk into the mushrooms, scraping up any brown bits on the bottom of the pan. Return the saucepan to the heat, bring the sauce to a boil and reduce the heat to a simmer, stirring often and cook for about 8-10 minutes until it reaches the consistency of a thick cream soup.
- 6. Stir in the tamari, salt and some freshly ground black pepper to taste.
- 7. Add the green beans and 1/2 cup of the onions. Place in the buttered casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.
Another great green bean/string bean day.