Looks like I’m going to be asked to bring the veggie side for tg…ideas?

M

mariadnoca

Moderator
Mashed potatoes, dressing, and yams are already covered by someone else. My nephew‘s ex-girlfriend made these delicious roasted brussels sprouts that were caramelized and I think had balsamic…they were absolutely divine, but they broke up before I could get the recipe from her.

I’m also probably the only person in America that’s never had green bean casserole, but we’re kinda over processed foods, so I can’t see myself making anything out of a can of soup. My favorite way to eat green beans is actually just sautéed w butter and little garlic, but I don’t know if that could be made ahead and somehow rewarmed while staying crisp tender.

Back in the day mom made corn pudding, which I mentioned to the family several years ago and people hated the idea of corn with their Thanksgiving.

Ideas?

normally, I make apple pie and I’m surprised because my sister-in-law who is also hosting and making the turkey + several items. said she’s going to make an apple pie. I’m usually the dessert person. I’m really thrown by being asked to be the vegetable person. Especially something that’s going to have to sit or fully prepped ahead, because we start the day early with appetizers and cocktails long before we move to dinner.
 
I've done the green bean thing. I parboil the beans slightly and drain them well. Then separately butter, chopped red pepper, a little garlic, and toasted almonds...for a few minutes. Set it all aside to cool. Put it all together to store or transport and heat a few minutes before serving .
 
It’s Thanksgiving. The oven may be in high demand. And I’ve never met a Brussels sprout dish that stayed hot for long.

An alternate heating source would help. I have both an electric induction cooktop and an Asian butane gas cooktop. Either could be used to reheat par-roasted or par-steamed Brussels sprouts right before dinner.

Then drizzling with Saba and a bit of crispy bacon.

Since yams are on the list, would another orange veggie be too much? Because honey’d carrot coins can be reheated briefly in the microwave. I can eat half a pound myself.

PS: Please don’t feel slighted by your SIL wanting to make the apple pie this time. You have obviously inspired her to try making one herself and this is an opportunity to share with the whole family. Congratulations on being an 🍎 mentor.
 
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Good Foods said:
Maria, Here is a wonderful recipe for the Green Bean Casserole all made from scratch....it is delicious......posted this many years ago.....
Click to expand...
mariadnoca said:
Mashed potatoes, dressing, and yams are already covered by someone else. My nephew‘s ex-girlfriend made these delicious roasted brussels sprouts that were caramelized and I think had balsamic…they were absolutely divine, but they broke up before I could get the recipe from her.

I’m also probably the only person in America that’s never had green bean casserole, but we’re kinda over processed foods, so I can’t see myself making anything out of a can of soup. My favorite way to eat green beans is actually just sautéed w butter and little garlic, but I don’t know if that could be made ahead and somehow rewarmed while staying crisp tender.

Back in the day mom made corn pudding, which I mentioned to the family several years ago and people hated the idea of corn with their Thanksgiving.

Ideas?

normally, I make apple pie and I’m surprised because my sister-in-law who is also hosting and making the turkey + several items. said she’s going to make an apple pie. I’m usually the dessert person. I’m really thrown by being asked to be the vegetable person. Especially something that’s going to have to sit or fully prepped ahead, because we start the day early with appetizers and cocktails long before we move to dinner.
Click to expand...
Perhaps this slow cooker green bean casserole would be a good idea. Can bring prepped in advance and loaded in the crockpot. Start them at SIL's before appetizers and cocktails and they'll be ready for dinner.
Enjoy this complimentary ATK recipe—no login required—for the next 30 days. Slow-Cooker Green Bean Casserole | America's Test Kitchen
 
I am a fan of Julia Child's Brown Braised onions. They can be made ahead and just reheated before serving.

* Exported from MasterCook *

Brown Braised Onions

Recipe By :Julia Child
Serving Size : 8 Preparation Time :1:30
Categories : Side Dishes Tried & True
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds Small Onions, Either White Or Yellow -- peeled
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 Cup Dry Red Wine
1 Bay Leaf
1/2 Teaspoon Dried Thyme
1 Sprig Fresh Parsley
6 Whole Black Peppercorns

Cut a cross in the root end of each peeled onion, about 1/8" deep. This will help keep the onions together when they are cooked.

Heat a large skillet, big enough to hold the onions in one layer, over medium-high heat, add the oil and butter. When the butter is foamy, add the onions and roll them around in the skillet to coat with the oil mixture. Brown as evenly as possible, turning or rolling the onions around in the pan. This will take 10 to 12 minutes.

Put the seasonings into a bouquet garni bag, or tie in a piece of cheesecloth. Add this sack to the skillet, along with the wine. Add salt to taste. Cover the skillet and reduce the heat to low. Simmer for 40 to 50 minutes, until the onions are tender, and the liquid is reduced to a sauce.

Taste for seasoning, and add more salt or pepper if needed. Remove the bouquet garni and serve.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 41 Calories; 3g Fat (86.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.

NOTES : These can be made a day or two ahead, covered and refrigerated. Reheat over low heat, or in a 350 degree oven for approximately 15 minutes.
I use boiling onions for this recipe.
 
Some info:

Sil has a fancy new enlarged and upgraded to pro appliances kitchen. She has double ovens so I’m not concerned about oven space. Plus, the bird should be out resting while sides heat. The cooktop will be in use though, making gravy, taters and such so I don’t want to compete for space there.

I’m also the only person in America that doesn’t own a crockpot.

these ideas sound great…
 
judy-mass said:
I am a fan of Julia Child's Brown Braised onions. They can be made ahead and just reheated before serving.

* Exported from MasterCook *

Brown Braised Onions

Recipe By :Julia Child
Serving Size : 8 Preparation Time :1:30
Categories : Side Dishes Tried & True
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds Small Onions, Either White Or Yellow -- peeled
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 Cup Dry Red Wine
1 Bay Leaf
1/2 Teaspoon Dried Thyme
1 Sprig Fresh Parsley
6 Whole Black Peppercorns

Cut a cross in the root end of each peeled onion, about 1/8" deep. This will help keep the onions together when they are cooked.

Heat a large skillet, big enough to hold the onions in one layer, over medium-high heat, add the oil and butter. When the butter is foamy, add the onions and roll them around in the skillet to coat with the oil mixture. Brown as evenly as possible, turning or rolling the onions around in the pan. This will take 10 to 12 minutes.

Put the seasonings into a bouquet garni bag, or tie in a piece of cheesecloth. Add this sack to the skillet, along with the wine. Add salt to taste. Cover the skillet and reduce the heat to low. Simmer for 40 to 50 minutes, until the onions are tender, and the liquid is reduced to a sauce.

Taste for seasoning, and add more salt or pepper if needed. Remove the bouquet garni and serve.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 41 Calories; 3g Fat (86.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.

NOTES : These can be made a day or two ahead, covered and refrigerated. Reheat over low heat, or in a 350 degree oven for approximately 15 minutes.
I use boiling onions for this recipe.
Click to expand...
 
judy-mass said:
I am a fan of Julia Child's Brown Braised onions. They can be made ahead and just reheated before serving.

* Exported from MasterCook *

Brown Braised Onions

Recipe By :Julia Child
Serving Size : 8 Preparation Time :1:30
Categories : Side Dishes Tried & True
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds Small Onions, Either White Or Yellow -- peeled
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 Cup Dry Red Wine
1 Bay Leaf
1/2 Teaspoon Dried Thyme
1 Sprig Fresh Parsley
6 Whole Black Peppercorns

Cut a cross in the root end of each peeled onion, about 1/8" deep. This will help keep the onions together when they are cooked.

Heat a large skillet, big enough to hold the onions in one layer, over medium-high heat, add the oil and butter. When the butter is foamy, add the onions and roll them around in the skillet to coat with the oil mixture. Brown as evenly as possible, turning or rolling the onions around in the pan. This will take 10 to 12 minutes.

Put the seasonings into a bouquet garni bag, or tie in a piece of cheesecloth. Add this sack to the skillet, along with the wine. Add salt to taste. Cover the skillet and reduce the heat to low. Simmer for 40 to 50 minutes, until the onions are tender, and the liquid is reduced to a sauce.

Taste for seasoning, and add more salt or pepper if needed. Remove the bouquet garni and serve.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 41 Calories; 3g Fat (86.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.

NOTES : These can be made a day or two ahead, covered and refrigerated. Reheat over low heat, or in a 350 degree oven for approximately 15 minutes.
I use boiling onions for this recipe.
Click to expand...

Are these Pearl onions or just regular ones on the smaller side?
 
mariadnoca said:
Some info:

Sil has a fancy new enlarged and upgraded to pro appliances kitchen. She has double ovens so I’m not concerned about oven space. Plus, the bird should be out resting while sides heat. The cooktop will be in use though, making gravy, taters and such so I don’t want to compete for space there.

I’m also the only person in America that doesn’t own a crockpot.

these ideas sound great…
Click to expand...
If SIL has a crockpot, you can prep ahead, bring in a container then load into her cp. Otherwise, I think Gay's recipe suggestion would work, prepping up to the baking part. I would keep the topping in a separate container and top the casserole before putting it in the oven.

PS: I bought a no-name brand 6 qt. crockpot only a few years ago, Black Friday sale for 20.00 to try and caramelize onions outdoors (someone here does this) Now it comes out once a year for holiday keep warm. I've been tasked to make the mashed potatoes and will be using for transport and keep warm once we get to my cousin's house.
 
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marilynfl said:
It’s Thanksgiving. The oven may be in high demand. And I’ve never met a Brussels sprout dish that stayed hot for long.

An alternate heating source would help. I have both an electric induction cooktop and an Asian butane gas cooktop. Either could be used to reheat par-roasted or par-steamed Brussels sprouts right before dinner.

Then drizzling with Saba and a bit of crispy bacon.

Since yams are on the list, would another orange veggie be too much? Because honey’d carrot coins can be reheated briefly in the microwave. I can eat half a pound myself.

PS: Please don’t feel slighted by your SIL wanting to make the apple pie this time. You have obviously inspired her to try making one herself and this is an opportunity to share with the whole family. Congratulations on being an 🍎 mentor.
Click to expand...
I don’t feel slighted, if she makes one vs buying one. (I’m just spoiled by Dorie’s recipe w my meyer lemons.) It’s just she has a lot on her plate doing most of the mains and hosting. She makes it very lovely bringing out her fine China and crystal with the house decorated to the nines. 😁 making pies can be time consuming and she’s working full time.
 
marilynfl said:
How lovely that all sounds. I have neither fine China nor crystal, so I’ll live vicariously through you.
Click to expand...
It is, this isn’t her year w our side of the family, but I‘m a straggler and I know her in laws, so got a lucky invite. (Her father in law gave me the highest food compliment ever, when he said of my apple pie “I never thought I’d ever taste an apple pie like my mother’s ever again. Yours might even be better.”)

Also, china and crystal are what thrift shops were made for. 😁
 
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