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
1/4 cup thinly sliced red onion
3 tbsp apple cider vinegar
3 tbsp whole grain mustard German-style
2 tbsp olive oil
1/4 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.
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|
|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 http://www.247lowcarbdiner.com/html/newsletter.html