Back in the late 1960's, when I was just a little girl, my family moved halfway across Canada from Manitoba to Nova Scotia. That was a huge adventure for a little girl. I was 10 at the time and I still carry many fond memories with me from that trip.
First of all we were not a family that went on holidays or trips. At best we got to go to the beach maybe one day in the summer months, or grocery shopping with my parents, where we would sit in the car and wait for my mother to finish.
So a cross country trip was a really BIG deal for us.
When we got to Vermont we visited with my mother's cousin Polly. Polly and her family lived at the top of a hill in a big house. There were oodles of children in the family. At least that is what it seemed like to me.
My mother and father spent the day visiting with Polly and her husband Red and we children spent the day frolicking about the place with Polly's children. Every single one of us, to this day, has very fond memories of that visit, even my father.
They were such kind and magnanimous hosts.
Sadly we lost Polly a few months ago. She was always sending me lovely messages and crochet patterns on Facebook. I am friends with all of her children and their partners on there. Polly was very family oriented and loved to do family history.
Much like me in that way. She was pretty fabulous for a woman in her 90's. Very computer literate. Unlike my mother who freaked out even if she touched one with her vacuum cleaner, lol. Mom wouldn't even have a bank card.
I miss Polly very much and I am sure her family misses her even more.
Anyways, the whole point of me bringing up Polly and that visit is this. For supper on that night that we were there she served a delicious green bean casserole!
One that has lived on in my memory as one of the tastiest things I have ever eaten. This recipe I am sharing today is not her fancy green beans recipe. I have shared that one before.
However it does very much remind me of it. And when I was eating it I was very much visiting Polly and her family back in the annals of my memory.
The original version of this recipe was one I found on Taste of Home. It is attributed to a reader named Linda from Minnesota. The original recipe made 8 servings. I did not need 8 servings.
The recipe sounded very delicious however and I did want to try it, so I took the liberty of downsizing it to make only 4 servings. It is rich and fabulously tasty. And today I share it with you and remember mom's cousin Polly as I do.
Polly's recipe used cream of mushroom soup along with green beans and crispy French fried onions. This version has a tasty sauce in the place of the soup and a few other ingredients as well. Both version are delicious.
This version boasts a rich béchamel type of sauce, flavored with chicken stock, soy sauce and hot sauce. It also has a layer of sautéed onions, mushrooms and crunchy water chestnuts in the middle. Like Polly's it has crisp French fried onions on top.
I did tweak it a tiny bit as you will see, with fabulous results.
WHAT YOU NEED TO MAKE ELEGANT GREEN BEANS
It might look like a lot of ingredients, but it really isn't. Also you may have to open a can of water chestnuts that won't be totally used. You can freeze what you don't use in a small container for use in the future.
- canned sliced water chestnuts
- onion
- sliced fresh mushrooms (They used canned)
- butter
- flour
- milk (I always use whole milk. I prefer its richness)
- chicken stock (I use the condensed that you reconstitute with water)
- soy sauce (I like the dark)
- hot pepper sauce (I like the green Tabasco)
- frozen whole green beans (They used French style, slivered,which I can't get here. The whole worked fine.)
- Cheddar Cheese (I always use strong or sharp so that you can notice the flavor)
- French-fried onions (The kind in the can. In the UK use crispy salad onions from the salad dressing aisle.)
The whole purpose of the crispy onions on top is to add a bit of crunch, texture and flavor. If you cannot get them (and I know many can't) you can use crushed cracker crumbs mixed with some melted butter.
Make sure they are only coarsely crushed and if you want additional flavor use one which has a bit of flavor added to it such as a sour cream and onion one, etc.
HOW TO MAKE ELEGANT GREEN BEANS
This was really simple to make. Not quite as simple as opening some cans, but almost as simple. You begin by thawing out your frozen green beans.
This is really easy to do. You can of course just leave them out on the counter for a few hours to thaw, but it is a lot faster if you cover them with boiling water, let them sit for a few minutes and then drain. Make sure you squeeze/pat them dry.
You will need to sauté the onions, mushrooms, and water chestnuts in some butter. You don't want the to brown and remember that mushrooms release a lot of water, which intensifies the more you agitate them, so do try to leave them alone until most of the water has evaporated.
The sauce is a very basic one and quite easy to make. Melt some butter, whisk in some flour. Cook for a minute to cook out the flour taste and then slowly whisk in the stock and milk.
Cook, whisking continuously, until the mixture bubbles and thickens. Once that happens you can add the soy sauce and hot sauce and adjust the seasoning with some salt and pepper. How much salt you use depends on the saltiness of your stock and your soy sauce.
I did not need any salt at all.
This sauce gets stirred into the green beans along with some cheese. I like to use strong cheddar because it has the nicest flavor. Mix it all together.
Layer the green bean mixture in a casserole dish in two layers with the mushroom/onions/chestnuts layered in the middle.
Bake uncovered for about 35 to 40 minutes, top with the crispy onions and bake a little while longer until golden brown.
And that's it. Easy peasy, lemon squeezy. A delicious side dish perfectly sized for four on the day, or for two with leftovers to enjoy the day after!
I shared some with my next door neighbor. You know I live in a community which has a lot of elderly people living here. A lot of them really enjoy getting an impromptu visit every now and then, especially if you bring them a treat.
Although to be honest, most are just happy to have your company. Elegant Green Beans, and a visit with someone, both very good things. Happy Thanksgiving!
Elegant Green Beans
Yield: 4
Prep time: 20 MinCook time: 48 MinTotal time: 1 H & 7 M
Meaty whole green beans combined with sautéed mushrooms and the crunch of water chestnuts in a rich and cheesy sauce. This truly is a fabulous side dish to serve on a special occasion! The original recipe made 8 servings.
Ingredients
- 4 ounces (115g) water chestnuts, chopped
- 1 small onion, peeled and chopped
- 1 1/2 cups (150g) sliced mushrooms
- 3 TBS butter, divided
- 2 TBS all purpose plain flour
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) chicken broth
- 1/2 tsp soy sauce
- 1/8 tsp hot sauce
- salt and black pepper to taste (you may not need any)
- 1/4 cup (60g) grated strong cheddar cheese
- a small handful of crispy french-fried onions (in the UK crispy salad onions)
- 8 ounces (230g) (about 2 cups) frozen whole green beans, thawed
Instructions
- Preheat the oven to 350*C/180*F/ gas mark 4. Butter a 3 cup casserole dish. Set aside.
- Place your green beans in a bowl. Cover with boiling water. Set aside to thaw. Drain well and pat dry. Return to the bowl.
- Melt 1 TBS of butter in a skillet. Add the onions, mushrooms, and water chestnuts. Sauté until the onion and mushrooms are tender. Set aside.
- Melt the remaining butter in a saucepan. Add the flour and cook, stirring for about a minute. Slowly whisk in the milk and stock. Cook, whisking constantly, until the mixture comes to the boil and thickens. Whisk in the soy sauce and hot pepper sauce.
- Taste and adjust seasoning as required with salt and black pepper. Pour the sauce over the green beans in the bowl. Add the cheese and mix everything well together.
- Place half of the green beans in the casserole dish. Top with the onion/mushroom/chestnut mixture. Spoon the remaining green beans over top.
- Bake, uncovered, in the preheated oven for 35 to 40 minutes. It should be bubbling. Sprinkle the crispy fried onions on top and bake for a further 5 to 8 minutes until golden brown.
- Serve hot.
Its that time of year again. In the United States it is Thanksgiving week and in the UK and Canada, people are starting to think about planning their Holiday meals.
I am lucky in that I have family very close by and we share a bubble, so for the time being I have people to share my celebratory meals with.
I am ever away though that not everyone is that blessed and so I have put together a plan, including recipes, for a tiny Thanksgiving/Christmas Dinner, sized perfectly for just two people. You will have ample to eat on the day and enough for some tasty leftovers the day after.
It will also work for one person on their own.
The perfect turkey to cook for just one or two people is a boneless Turkey Breast Roast. They average in size with most being about 2 1/2 pounds in weight.
This allows for plenty of meat for the actual day of your meal, and then leftovers for sandwiches and such the day after. It may not be as pretty as a full sized turkey, but I can promise you that it tastes just as good.
You begin by making a delicious spice rub . . . seasoned salt, sweet paprika, onion and garlic powders, sage, parsley, marjoram and thyme, along with some coarse black pepper.
I mix this with a bit of olive oil and then rub it all over the meat.
Your turkey breast then gets placed into a small roaster, covered tightly with foil and roasted for about an hour and a half.
I remove the foil after that time and roast it until the juices run clear.
Mine took an additional half hour the other day, but if you have a roast of this size it should not take any longer than that.
It is loosely tented and left to rest while you make some gravy. The end result, as you can, see is a perfectly tender and moist turkey breast.
It has a beautiful texture and is absolutely filled with flavor.
There is no waste whatsoever and you have a nice piece of meat that is ready to be served with your favorite vegetables on the day and then in sandwiches/casseroles/salads for a day or so after. It's win/win/win!
Oven Roasted Boneless Turkey Breast
Yield: (Suitable for one 2 to 3 pound piece of meat)
Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M
This is a very flavourful and easy way to cook a boneless turkey breast which results in perfectly cooked and moist meat!
Ingredients
- one two to 3 pound boneless turkey breast
- 2 TBS olive oil
- 1 tsp seasoned salt
- 1 tsp sweet paprika
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp dried parsley flakes
- 1/2 tsp dried marjoram
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp coarse black pepper
Instructions
- Preheat the oven to 180*C350*F/ gas mark 4. Have ready a baking dish with sides large enough to hold your piece of meat.
- Mix together the olive oil and all of the seasonings. Rub this mixture all over your turkey breast and place into the baking dish, bottom side down. Cover tightly with foil.
- Roast for 90 minutes, covered. Uncover and and roast until the meat juices run clear. My turkey breast was about 2 1/2 pounds in weight and it took 2 hours in total time.
- Let stand for 10 minutes before carving. Serve hot with your favorite vegetables and gravy.
Notes:
Wrap and chill any leftovers to use sliced in sandwiches or in casseroles.
This recipe is perfectly sized for just two people. You can absolutely make them ahead of time and then just reheat them on the day.
You can read my full tutorial on how to make these perfectly here. In the meantime here is the tasty printable recipe for your convenience!
Perfect Creamy Mashed Potatoes
Yield: 2
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
There is nothing so wonderful as a nice bowl of hot fluffy mashed potatoes sitting on the table to go with whatever.
Ingredients
- 3/4 pound (340g)
- 1/4 tsp salt
- 2 TBS heavy cream
- 1 TBS butter
- 1 TBS milk (or as needed)
- salt and black pepper
Instructions
- Peel the potatoes, rinse and cut into large chunks. Place into a saucepan and cover with lightly salted cold water. Bring to the boil over high heat.
- Reduce to a quick simmer and cook, covered, for 15 to 20 minutes, until fork tender.
- Warm the cream and butter together in the microwave while the potatoes are cooking, just until the butter melts.
- When the potatoes are done, drain them really well and then return to the saucepan. Shake the saucepan over the residual heat of the burner to dry them out really well. Pour the cream and butter over the potatoes.
- Using a potato masher, mash the potatoes, adding only as much milk as needed to give you the proper consistency. You want light and fluffy. Do not over-mash or you risk them having a glue-like texture. Season to taste with salt and black pepper.
- Serve hot.
This recipe makes for the best and perfect lump free gravy every single time. You can also make it well ahead of time as you don't actually need pan drippings to do it.
It makes the perfect amount of gravy for two people with some leftovers for hot sandwiches, etc. the day afterwards.
Simple Gravy
Yield: 6
Cook time: 10 MinTotal time: 10 Min
This adaptable recipe allows you to make gravy for any kind of roasted meats, even if you don't have any drippings. Its deliciously simple!
Ingredients
- 2 1/4 cups (540ml) of warm pan juices or stock (you can use beef, chicken or a combination of both) (If using pan juices top up with warm stock to make the required amount.)
- 4 TBS unsalted butter
- 4 TBS all purpose plain flour
- 1/4 tsp each onion and garlic powders (not salt)
- freshly ground black pepper
- fine sea salt (as needed)
Instructions
- Melt the butter in a saucepan over medium heat. (If you have fat drippings from the meat you can use them, either chicken or beef.) Add the flour along with the onion and garlic powders. Whisk well together to make a roux. Cook, whisking continuously, for about 2 minutes to cook out any flour taste.
- Slowly whisk in half of the stock, whisking constantly. Once that has amalgamated (It will be thick already) whisk in the remainder of the stock.
- Cook, stirring, for about 3 to 4 minutes over medium heat, until the mixture bubbles and thickens. Simmer for a few minutes. Taste and adjust seasoning as required with pepper and salt. (Depending on your stock you may not need any salt.)
- Pour into a gravy boat and serve hot! Store any leftovers in a covered container in the refrigerator.
You end up with a lush casserole with a fabulous sauce, flavored with some celery, onion and dillweed. A lovely almond topping adds a crunchy topping. Perfectly sized for two with some leftovers.
This is simple and easy to make, and yet at the same time very elegant.
You can make it ahead of time, right up to the point where you sprinkle the nutty topping over all. Simply make the sauce, and stir in the beans.
Spread in the casserole dish. Cover lightly and place in the refrigerator overnight.
The next day when you want to bake it, bring it out of the fridge, uncover and bring to room temperature, about half an hour or so, sprinkle on the nut topping, and bake as per the recipe.
Green Bean & Almond Casserole For Two
Yield: 2 (with leftovers)
Prep time: 35 MinCook time: 40 MinTotal time: 1 H & 15 M
This is a fabulous side dish for the holidays with wonderful flavours
Ingredients
For the sauce:
- 1 whole clove
- 1 small bay leaf
- 1/2 small onion, peeled
- 1 cup (240ml) whole milk
- 1 additional small onion, peeled and chopped
- 1 stalks celery, trimmed and chopped
- 1 1/2 TBS of butter
- 1 TBS plain flour
- generous 1/4 cup (75ml) half and half or single cream
- 1/2 tsp dried dill weed
- salt and pepper to taste
You will also need:
- 1 tin (400g/ 14 oz) cut green beans, drained well
- 1/4 cup (30g) dried bread crumbs
- 1/2 cup (85g) flaked almonds
- 2 TBS butter, melted
Instructions
- First make the sauce. Stud the bay leaf to the onion with the clove, pressing the clove through the bay leaf and into the onion.
- Place into a saucepan along with the milk and the half and half. Warm the milk mixture slowly to a simmer. Remove from the heat, cover and allow to infuse with the flavours of the studded onion for 15 minutes. At the end of that time, strain the onion out.
- Melt the butter for the sauce in a saucepan. Add the chopped onions and celery and cook, stirring frequently over
- medium heat until softened. Whisk in the flour and cook over low heat for several minutes.
- Whisk in the strained milk mixture a little at a time, until the mixture forms a smooth sauce. Allow to cook, over low
- heat for 15 to 20 minutes. At the end of that time it should be lovely and thick.
- Season to taste with some salt and pepper. Whisk in the dill weed. Set aside and keep warm.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow baking dish. (about 7 inches square).
- Drain your green beans very well. Fold into the sauce to combine well. Pour this mixture into the prepared baking dish, spreading out in an even layer.
- Mix together the bread crumbs, almonds and melted butter. Sprinkle over top of the green beans.
- Bake in the preheated oven for 35 to 40 minutes, until heated through and golden brown. Serve hot.
Notes:
You can prepare ahead of time, right up to the topping with the crumbs,
and baking in the oven. Bring to room temperature when you want to
bake it. Sprinkle the crumb mixture on top and proceed as above.
One reason I fell in love with this stuffing was because of the simplicity of its preparation. It takes relatively few ingredients and goes together very quickly.
You can also totally make it ahead of time. Simply pop into a buttered casserole dish and refrigerate. When you are ready to cook it remove it from the fridge about half an hour prior to putting it into the oven.
You don't want your casserole dish to crack with a sudden change of temperature. Dot the top with butter, cover and bake. Uncover for the last five minutes or so if you want a crisp topping.
You can access the full sized recipe here if you want to make more. (Can you ever have too much stuffing? I think not!)
Mary Berry's Sage & Onion Stuffing
Yield: 2, with leftovers
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
I discovered this recipe for stuffing about 2 years ago and I have been making it ever since. I has become my absolute favourite stuffing to use for the holidays. Its quick simple and delicious! Trust Mary Berry! In one word, perfection.
Ingredients
- 1/2 pound (225g) onions, peeled and chopped
- 2/3 cups (150ml) water
- 1/4 cup (60g) butter melted (plus more to butter the baking dish)
- 1/2 TBS chopped fresh sage leaves
- 1/4 pound/4 slices (115g) fresh soft white bread crumbs
- salt and black pepper to taste
- butter to dot over the top of the dish
Instructions
- Place the chopped onion into a saucepan. Cover with the cold water. Bring to the boil, then reduce to a simmer and simmer over low heat for 15 minutes. Drain very well.
- Return the onions to the saucepan. Stir in the butter and the remaining ingredients, tossing to combine and seasoning to taste.
- Allow to cool completely if you are using it to stuff a bird. If you are cooking it separately. Place into a buttered dish. Dot butter over the top.
- Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.
- Uncover and bake for a further 5 - 10 minutes to crisp up the top if desired.
For me every holiday meal of turkey has to include sweet potatoes in some way, shape or form. They just go wonderfully with turkey and add some nice color to the plate.
When I worked at the manor every year I would make a sweet potato casserole. This was basically just mashed sweet potatoes topped with a pecan praline and some marshmallows. It tasted more like dessert to me.
I much prefer my sweet potatoes to be a bit on the simple side. That way I can really enjoy their deep earthy flavor, subtly sweet without going over board.
Sometimes I will just roast a few sweet potatoes along side of my turkey. Just wash, dry, prick and pop into the oven on a small baking tray alongside the turkey. They are usually done in about an hour to an hour and a half depending on their size.
Once they are soft, I simply squeeze them out of their skins into a bowl and mash with a fork. You can add butter and salt and pepper if you like, but I like them just as they are.
Alternately you can make this tasty recipe for Mashed Sweet Potatoes. Its very simple and yes, incredibly delicious!
Mashed Sweet Potatoes
Yield: 2
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
Deep flavored, earthy and subtly sweet. This is a real winner.
Ingredients
- 1 pound sweet potatoes, peeled, quartered lengthwise and sliced 1/4 inch thick
- 2 TBS unsalted butter, cut into 2 pieces
- 2 TBS heavy cream
- 1 tsp sugar
- salt and white pepper to taste
- a pinch of nutmeg
Instructions
- Combine the potatoes, butter, 1 TBS of the cream, sugar and a pinch each of salt and pepper in a medium saucepan.
- Cover tightly and cook over low heat until the potatoes are fall-apart tender. This will take 40 to 50 minutes. (Check periodically to give them a stir and make sure they aren't catching on the bottom.)
- Once they are tender, add the remaining cream and mash with a potato masher until only a few small lumps remain. Season to taste with salt, white pepper and a few gratings of nutmeg.
I do have a fabulous recipe for a Sprout and Bacon Gratin here. This can totally be done ahead of time and then reheated on the day. You can also very easily cut the recipe in two.
Another simple dish is Sauteed Sprouts with Pancetta and Shallots. This is my favorite way of cooking them and eating them for that matter. Yes, I am a huge LOVER of Brussels Sprouts!
Carrots are lovely just peeled, sliced and steamed, but if you are looking for something a tiny bit fancier, these Dilled Carrots are really very nice!
Of course it is very easy to pick up a few dinner rolls if you are so inclined and I have never minded tinned cranberry sauce. I favor the whole berry one myself.
You can also pick up a pie if you want, but if you want homemade, this Impossible Pumpkin Pie from Scratch is very nice and very quick and easy to make! This Apple and Cranberry Pie for one is also awfully nice! To be honest, with a scoop of vanilla ice cream on top, and after having eaten a full holiday meal, this is more than enough to be split between two!
So this is how I would plan it if I was putting it all together.
Two days before:
If you are making your own cranberry sauce or chutney, do it on this day, cover and refrigerate. Make your stuffing ready to be popped into a casserole dish on the day.
The Day before:
Peel and prep all of your vegetables. Make your mashed potatoes, pop into a casserole dish, cover and chill in the refrigerator. Make your green bean casserole. Cover and chill in the refrigerator. Make your gravy, cover and chill, ready to reheat on the day. Make your pies if making and pick up your rolls at the store.
On the day:
Prepare and roast your turkey breast. Make your mashed or roasted sweet potatoes. Reheat all of your other sides and steam some carrots and sprouts if desired.
Sit back, enjoy, and relax. Happy Thanksgiving!
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