Saturday, November 2, 2013

Here are my Thanksgiving side dish recipes

 Mom's Green Bean Casserole
 Due to all our food allergies I have had to come up with recipes to avoid problems that we all still love to eat.  If you are not GF use 2 Tbls. flour and blend it into the butter for a few minutes before you add the rest.  I confess, I always add the onions first and turn them a  lovely golden brown and then add everything else. 

2 Tbls. Butter
1 Tbls. Corn starch
1 tsp salt
1 tsp sugar
1/4 cup onion, finely diced
1 cup sour cream
3 (14.5 oz) cans French style Green Beans, drained
2 cups cheddar cheese, grated
1/2 buttery or GF crackers, crumbled
1 Tbls. butter melted


1. Preheat oven to 350 degrees F.
2. Melt 2 Tbls butter in a large skillet over medium heat.  Whisk in corn starch, salt, sugar, onion and sour cream.  Add the green beans and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish.  Spread cheese over the top.  In a small bowl, toss the cracker crumbs with remaining butter and sprinkle over the cheese.

4.  Bake for 30 minutes in preheated oven or until the top is golden and cheese is bubbly.

Asparagus Cashew Rice Pilaf
This recipe is very easy to adapt so I just use GF spaghetti instead of the regular pasta. 


"Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta."

1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper
1/2 lb fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves


Melt butter in a medium saucepan over medium-low heat.
Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
Stir in jasmine rice, and cook about 5 minutes.
Pour in vegetable broth.
Season mixture with salt and pepper.
Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
Place asparagus in a separate medium saucepan with enough water to cover.
Bring to a boil, and cook until tender but firm.
Mix asparagus and cashew halves into the rice mixture, and serve warm.


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