companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Sunday, November 2, 2014

Rhineland Green Beans and the November News

Are you planning your holiday dinners yet? Even though my family tends to like to old favorites from year to year, I always like to come up with something new. This green bean dish is a creation from a couple years ago for me, although its origins are somewhere else back in antiquity. The old country flavors with mustard and vinegar, onion and bacon. I am a huge fan. Although this was featured in the Diner News November 2012, this one is so good it also made it into Low Carbing Among Friends, Volume 5 pg. 113.

The Diner News for November is all about food for the family gatherings of the season. Here in America, Thanksgiving is on the calendar. For those of you everywhere else on the globe, I have to ask if there is any bad time to share your table with family and friends? The Diner News has pages of ideas for special gatherings. No matter where you call home. Some of the recipes are real show stoppers--look at the Delicata Squash Rosette. Beautiful presentation! Others are a taste sensation. Try the Tarragon Cream Spaghetti Squash. Yum. Others are delicious and gorgeous--like the Fondue in an Acorn Squash Cup. You will be the hostess with the mostest! (or host with the most)

Rhineland Green Beans

2 lbs frozen green beans
1 tbsp plus 3/4 tsp salt
8 slices bacon
1/cup thinly sliced red onion
3 tbsp apple cider vinegar
3 tbsp whole grain mustard German-style
2 tbsp olive oil
1/tsp coarsely ground black pepper

In large pot, bring water to a boil and add 1 tbsp. salt. Add green beans and cook until just tender, 4 to 5 minutes. Drain and transfer to a serving bowl. Fry bacon until crisp and transfer to paper towel-lined plate. Let cool, then break into pieces. Reserve 2 tbsp  bacon drippings from skillet and return to medium heat. Add sliced onion and cook, stirring, 1 minute. Stir in vinegar, mustard, oil, remaining 3/4 tsp  salt, and pepper. Add this to green beans, along with bacon, and toss to combine. Serve warm or chilled.

8   servings      218 calories     3 net carbs   18 g fat

So if you want even more ideas for holiday meals, be sure to get this month's Diner News. Here is a sampling of what you will find.
Delicata Squash Rosette

Onion and Sage Roasted Breast of Turkey

Balsamic Glazed Buttercup Squash

Spaghetti Squash in Tarragon Cream

Pioneer Style Green Beans

Fondue in Acorn Squash Cup

Spinach and Shrooms

Cranberry Crumble

Hungarian Cabbage Bake

"Honey" Balsamic Green Beans

Salted Caramel Pumpkin Cheesecake Shot

And of course, there is more. This issue will be the perfect start to your low carb holiday season! To order a year of the Diner News, go to

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles, 
A Table for Two here.

1 comment:

Unknown said...

I make something almost exactly like your Rhineland Green Beans...but I add fresh cut up turnips and water (which, after cooked taste like potatoes) and it becomes a full main dish at our house.