It’s time to prepare for Thanksgiving again. I think it’s really helpful and important to plan ahead, your recipes, your shopping, your prepping,
your fighting, and your preparing. If you cook it all yourself, like I do, then planning your prep is probably the most important step.
The first few years I did Thanksgiving by myself, I didn’t plan and it was a nightmare. I found myself getting really stressed, snapping at the cop, and threatening to go buy a duck like Christmas dinner in “A Christmas Story”. –Incidentally, the cop and I heard that they considered taking out the duck scene to make it more racially sensitive, and my Chinese husband was way more offended at taking it out than leaving it in. He also makes fun of his family’s accents more than anyone else on the planet-especially his dad’s.
There definitely were times that a duck would’ve been more appropriate, like last year, when the cop and the captain both had gastroenteritis and I still made a full meal that just sat there. I was so damned determined and so damn dumb. Who roasts a freaking turkey when they’re the only one who can eat it? I also imagine Guy Fieri would do this, I also imagine he’d probably eat it all himself or put sunglasses on the bird and take it out for something deep fried.
To help you prepare to have your best Thanksgiving ever, I am going to post several Thanksgiving themed recipes with steps to break down the prep.
Today’s recipe is simply the best green beans you will ever have. I have had fancified green bean casserole at a few restaurants here in Brooklyn, and they were fantastic, but I often felt like they were missing something. I figured out what they were missing-bacon. Yes, you could make this recipe with all butter and oil, and omit the bacon, but I really love that smoky element. You could also sub reconstituted smoked, dried mushrooms instead of the fresh, with the butter and oil, and the flavor will be similar.
This is not a “fitblog” recipe. This is a holiday recipe. I am sure that The Fitnessista will have lots of lightened up recipes, I may have a few later. This isn’t one of them.
The Best Green Beans You will ever eat. The best green bean casserole you’ve ever had.
- 1 lb trimmed green beans
- half of a sweet yellow onion, thinly sliced
- 6 or 7 crimini or shitake mushrooms, chopped
- 3 cloves of garlic sliced thin
- 1 garlic clove made into paste
- 3 slices thick cut bacon, chopped (I use nitrate free, applewood smoked)
- 1 T evoo
- 2T butter
- Wondra or well-sifted flour, about 3 T
- 3/4-1 cup half and half – room temp
- salt and pepper
- 1/2 teaspoon garlic powder
Steam the green beans until crisp tender and still very bright green. In a skillet render down your chopped bacon in the olive oil until crispy. Remove bacon bits to a paper towel, turn heat to medium, add onion and fry until crisp-remove and set aside.
add garlic and fry until JUST brown-fine line between delicious and burned, remove and set aside, add in chopped mushrooms, cook until soft and brown, remove and set aside. Add butter. When butter is melted whisk in Wondra flour until you have incorporated and cooked all of the flour into a nice paste. Whisk in half and half, salt and pepper, and garlic powder. This will become a bechamel very quickly. Turn down the heat and add the mushrooms back in. Toss in the green beans, heat until warmed through, plate and top with onions and garlic. (use the bacon bits for broccoli salad or mashed potato topping)
-possible do ahead. snap and steam green beans (to just UNDER done) the day before.
-render the bacon in the oil and reserve all of the fat
-cheat–buy pre-trimmed green beans
What is your favorite Thanksgiving dish?