13:19
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DON'T SERVE THIS PLEASE!!
Unfortumately there will be 40 million of these casseroles made during the Thanksgiving and Christmas Holidays (according to "Unwrapped cooking show)
A GALLUP POLL FOUND THAT THIS CASSEROLE WAS THE LEAST LIKE VEGETABLE DISH FOR THE HOLIDAYS. ONLY 1% SAID THEY LIKED IT!!SEE OTHER POLL BELOW FIRST SET OF PHOTOS!!
A GALLUP POLL FOUND THAT THIS CASSEROLE WAS THE LEAST LIKE VEGETABLE DISH FOR THE HOLIDAYS. ONLY 1% SAID THEY LIKED IT!!SEE OTHER POLL BELOW FIRST SET OF PHOTOS!!
GENERIC PHOTOS AND IDEAS IN PHOTOS BELOW
Read a poll last year that people actually DON'T LIKE, YES, DON'T LIKE THE
MUMMIFIED GREEN BEAN, MUSHROOM SOUP AND FRIED ONION RINGS CASSEROLE!
A poll was taken and when people answered ANONYMOUSLY
negative 71 to positive 29% that they
negative 71 to positive 29% that they
- didn't like the casserole
- hated the casserole
- said they liked it to a family member to not hurt feelings
- made it and hated it but it was so darn easy
- made it because thought they were supposed to
- made it because they were asked to
To counterbalance all that fat and sodium that we traditionally have for Thanksgiving I have created two easy VINAIGRETTE RECIPES: (NOTE: If you don't like vinaigrette there are plenty of other recipes out there and I have included AN ADAPTATION OF one from "La Cucina Italiana".
(The two vinaigrette recipes BELOW are my own creations so they are originals!!)
Since no one cooks real green beans for that casserole above I didn't feel it necessary to cook any either; I am trying to make Thanksgiving interesting but NOT laborious. IMPORTANT NOTE: When you use "canned" green beans don't go cheap (they are wimpy). Use cut green beans of the best quality and ones that are firm so that the dish or dishes will be pleasant. (I am making both for this Thanksgiving!)
6-12 SERVINGS DEPENDING UPON HOW MUCH YOU USE!! I like lots of dressing.
BASIL VINAIGRETTE
1 cup EVOO
1/2 cup apple cider vinegar OR 1/3 cup red wine vinegar
1/4 cup honey
3 TBSP chopped fresh basil
2 cloves of garlic (minced)
1 tsp smoked paprika OR smoked sweet paprika or paprika
1/4 tsp dried oregano
Mix all above together(shake in a bottle or jar)
Plate green beans. Pour vinaigrette over and serve with the following:
- bacon bits
- red chopped onion
- croutons (unflavored or flavored)
- Optional (feta or blue cheese)
DILL VINAIGRETTE
1 cup EVOO
1 TBSP Dijon (not yellow mustard, please)
1/3 cup red wine vinegar
1/-1/2 tsp dill weed
1-1/2 tsp. white sugar
1-1/2 tsp. coarse ground pepper
1/2 tsp. salt
Mix all above together(shake in a bottle or jar)
Plate green beans. Pour vinaigrette over and serve with the following:
- bacon bits
- red chopped onion
- croutons (unflavored or flavored)
- Optional (feta or blue cheese)
AN ADAPTATION BY ME OF A RECIPE FROM LA CUCINA ITALIANA. Unfortumately this magazine (the English version) went out of business!!
Name of recipe: Trofie con salsa al basilico e fagiolini
Free translation site: Trofie with sauce to the basil and string beans
Let's call it pasta and green beans (no body uses string beans anymore) with basil sauce
PASTA AND GREEN BEANS WITH BASIL SAUCE
Cook your green beans and pasta in separate pots. Drain, mix and TOSS LIGHTLY (you don't want the pasta to get too green) together with this easy BASIL SAUCE.
LINK FOR BASIL OIL SAUCE WITH PHOTOS
Scanned photo of what recipe should look like:
(Unfortunately the original recipe is not on line; it includes how to make fresh hand rolled trofie (Italian pasta) which I did not include in this recipe. Learning how to do that is on the agenda for another day!!
Photos of Trofie below prepared in other manners:
So if you can't find trofie in your gourmet store then adapt, adapt. My suggestions would be to use the following boxed pastas as substitutes (or your favorite)
Also this recipe called for e fagiolini (green beans) cooked from scratch. As in my earlier vinaigrette recipes' comments I would use whole firm canned green beans but not cut as in those recipes)
4-6 servings
MY ADAPTATION:
Ingredients:
- 3/4 - 1 lb green beans
- 1-1/2 cups packed fresh basil leaves
- 3 tablespoons UNSALTED butter, cut into cubes
- 1 cup plus 1 TBSP heavy cream (don't use light; it will be runny)
- 1 lb. dried pasta
- 1/4 lb. smoked scamorza or smoked mozzarella cheese (also called mozzarella affumicata), grated on large holes of box grater.
In large skillet combine 1 cup packed basil leaves and butter; heat over medium heat until butter is melted. Add cream, bring to a simmer and cook 2 minutes. Add remaining basil and 1/8 teaspoon salt; cook 2 more minutes. In 2 batches, carefully puree cream mixture in a blender; then transfer to a large serving bowl.
Cook pasta as directed on box (1 lb) or AL DENTE. Do not overcook pasta or the dish will be starchy. Drain immediately (drain well or dish will be watery and runny) and add to bowl with sauce. Add WARMED beans & 1/2 of the cheese; toss to combine. Let pasta stand a minute or two to absorb sauce. Serve immediately with remaining cheese sprinkled on top.
Piccata Green Beans
Piccata Green Beans
Posted in: International Recipes
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