Thanksgiving: The OG GBC (Green Bean Casserole)

There is not a lot that can compete with a green bean casserole (GBC) at Thanksgiving (ok well if my friends chimed in, corn casserole would kick GBC out of the running). Sure, there are a lot of "fancier" casseroles out there, you know ones made with fresh green beans and homemade sauce and other special twists. But this girl likes the OG GBC.

The best part about this whole experience is I have not made GBC in a long time. So I will be honest, I forgot what was in the casserole. With Friendsgiving fast approaching, I volunteered my culinary skills to bring the GBC. As I was wandering around the grocery store (of which I work at), my friend Stacey (who happens to be the best chef I know) asked me what I was doing because of the massive look of confusion and me doing a recipe search on my phone. Thankfully, Stacey helped this lady out and told me exactly what I needed to make the OG GBC. With one tiny secret...

Diced baby bellas sauteed in butter.

3 tablespoons, melted to be exact.

Over medium heat...

For about 5-7 minutes or until they are a golden brown.

Then pop open 2 cans of canned cut green beans. (I was leaning toward the French style green bean because it is my all-time winner of the canned vegetable in Anne's world, but Stacey said she preferred the cut and I was sticking to her expertise on the GBC).  One of my dietitian tricks is to rinse off the green beans to reduce the sodium content but not the taste.  No worries, plenty of salty goodness even after a good rinse off.  (I love my colander, it was my Grandma Jose's..vintage).

Then I prepare my beautiful white dish by popping open the 2 cans of cream of mushroom soup mixed with 1 1/2 cups of milk, 1 1/2 cups of fried onions, the beautifully sauteed mushrooms and my secret ingredient, 1/2 cup of grated Parmesan. Mix until well incorporated.

Toss the green beans into the pool and coat them with the creamy goodness.

Make sure to hold onto a good 2 cups of the crispy onions for the later part of the baking magic.

Preheat your oven to 350 degrees and bake for 20 minutes. Place the remaining onions on the top of the casserole and bake for an additional 15 minutes.

And there you have it, my OG GBC masterpiece!  Whatever traditions you have on Thanksgiving, they are original to you and to your family. Holidays are time to enjoy family, friends and food. As a dietitian, everyone thinks I am always on the hunt for a healthier version of holiday recipes, but there are certain things that should just remain the way you always remembered them.

Happy Thanksgiving to you and yours.....

Wisdom Wednesday

   

Ok, I know this is not profound wisdom and your teeth are probably the last thing you are thankful for this holiday, but I had to share just a little funny. This holiday is time to be thankful and grateful for all we have at this very moment. Not wishing for better things or more things, but just taking a deep breath and a moment of silence to really look around and be thankful for what is present in your life. 

Week in Review

Another holiday week in the books!  Thanksgiving week was one of the best I have ever had and maybe it is because I am starting to appreciate every moment I experience. I started the week sitting in front of my fireplace and enjoying reflection and the quiet of the evening.  I am realizing that special moments are rare and to cherish them. I learn and grow from each and try to create a memory that will last through the years. I am thankful for each day I have a moment and appreciate each person who shares them with me. 

My assistant and I made this delicious salad that is perfect for any upcoming holiday moment. 

Festive Holiday Salad: serves 6-8

 

Dressing

¼ c. olive oil

1 tbsp. + 1 tsp. red wine vinegar

1 tsp. honey

Salt and pepper to taste

 

4 c. spring salad mix

½ c. pomegranate seeds

1 red pear, sliced thinly

2 oz. honey goat cheese

½ c. walnuts

Mix the olive oil, red wine vinegar, and honey together in a small bowl.  Salt and pepper to taste, and set aside.  In a nice medium bowl, add the salad and top with the pomegranate seeds, pears, walnuts, and goat cheese.  Drizzle the dressing over top, and serve immediately.

Thanksgiving dinner was at my graciously welcoming aunt and uncles home (as it has been the last few years). We had a wonderfully relaxing evening. Dinner was amazing. The moment we realized the turkey was not going to be done for dinner, we were very happy the ham was ready to be back up quarterback. 

The week ended with our stores holiday party with the gang from the Fleur Hy-Vee. It is always a blast to see everyone have a great time outside of the work place and I felt very lucky in this moment to have developed friendships with these two beautiful ladies. It is rare to work with people you can call friends. 

Another year of being extremely thankful, another year of special moments. 

Thankful Wisdom Wednesday

I am a day late on posting but I never have a day where I am not humbled and thankful for this beautiful and crazy life I have been given. 

A Must-Make Thanksgiving Recipe

This was Throwdown week at the Fleur Hy-Vee and sweet potatoes was the item on the chopping block. Chef Stacey took a sweet approach to her recipe and I took a savory approach.  Even though I would have voted for Chef Stacey's (this dietitian has a serious sweet tooth), this recipe is a must have for your recipe box. It is creamy and delicious. The sage is mild but present and there is not a need to add a ton of salt. I had to share the recipe for a possible contender for your Thanksgiving dinner. 

Sweet Potato & Turnip Mash with Sage Butter

6 servings, about 1/2 cup each | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

• 1 pound sweet potatoes, peeled and diced
• 8 ounces turnips (about 2 medium), peeled and diced
• 3 large cloves garlic
• 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
• 2 tablespoons butter
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon coarsely cracked pepper

Preparation

Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.

1. Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
2. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

Nutrition

Per serving : 88 Calories; 4 g Fat; 3 g Sat; 0 g Mono; 10 mg Cholesterol; 12 g Carbohydrates; 1 g Protein; 2 g Fiber; 224 mg Sodium; 291 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

From EatingWell:  November/December 2010