Showing posts with label green bean side dish with turkey or chicken. Show all posts
Showing posts with label green bean side dish with turkey or chicken. Show all posts

15 November 2014

Vegetable Side Dishes, Part Two


Sautéed Apples and Carrots with Roasted Pecans
We have no real Thanksgiving traditions at our house. Last year was a big family event, with everyone bringing a specialty. One year the entire family went out for dinner. A few times we've traveled on that weekend, enjoying wonderful dinners at urban restaurants in other cities, with just a few family members joining us.

But somehow the humble little dinners we've had alone are my favorites. This year, because of my recent back injury, that's what we'll do: An unfussy dinner at home.

One thing I do like on my table each November: Green beans.

Here's my favorite option:

Green Beans Amandine with Shallots: This dish works best with fresh green beans, but frozen will do in a pinch. It pairs well with everything, from turkey to ham, from beef to fish.

I love shallots with green beans. The mild flavors compliment each other. Add something else, something a little richer, maybe and you've got a dish that happily accompanies turkey with all the trimmings:
Green Beans with Shallots and Pancetta.

A full turkey or ham dinner demands the addition of a tart or sweet side dish, too. Cranberry sauce, or even applesauce are contenders. But this dish, along with green beans, is really a spectacular option: Sweet, tart and nutty:

Sautéed Apples and Carrots with Roasted Pecans. I love this. I think it's the best thing I've ever done with apples. It's easy, too, and like the green bean dishes above, you can make it ahead of time and reheat it. In my experiences, most dishes improve after the flavors have time to marry.

26 October 2012

Frugal French Friday: Green Beans with Shallots and Pancetta



Clean Out the Fridge Month, which was nearly two months in duration, came to a back-breaking climax when we thoroughly cleaned our refrigerator this week. It took hours, and our blue recycling bin was quickly filled to the brim with empty jars, cans, and bottles. When we were finished, I tackled the pantry shelves, a two-day effort.

Our next project is the freezer. Right now, because of my recent flurry of soup-and-stew-making activity, the freezer is filled with individual servings. The contents should see us through the next three months.

Now my task is to eat up what's in the freezer before buying or making more. First challenge: A bag of frozen organic green beans.

What do you do with a bag of frozen green beans? I'm not the first person to ask that question. Here's an approach I really liked. I will try that sometime.

Given what I had on hand and what I wanted the dish to accompany, this recipe was a good alternative.

(You can never go wrong making Elise Bauer's classic blog, Simply Recipes, your first stop when you need a recipe that fits a specific ingredient, season, or occasion. Her ingredients are generally very accessible. I love that she wasn't afraid to use Ritz Crackers as an ingredient recently. This is how real people eat.)

This tasty side dish was incredibly simple to make and incredibly delicious to eat. The pancetta was a great foil for the blandess of green beans, and the shallots held the two flavors together nicely.

Cost: The total came to about $4. This is a side dish that will yield 3-4 servings, at about $1 per serving. I would serve this with chicken and roast potatoes. Or, make it with your Thanksgiving turkey, in place of that other green bean casserole.

Wine Pairing: Of course, this depends on what else you are serving. I'd go with a dry, crisp white. But experimenting is 50 percent of the fun.