We are gathering here today to bring you dishes for Thanksgiving and Hanukkah. Also to give to you something that we are thankful for. A dish that has some meaning to us, like this Green Beans with Pecans and Cranberries does for me.
Well, I chose a dish from a cookbook that I had made with my peers back when I was nursing in the open heart ICU. A cookbook that I am very thankful for being a part of.
Something that I thoroughly enjoyed putting together. Something that I referenced back to this day, time and time again. To go through the tattered and spilled on pages to get some of my favorite recipes. Some that I have shared with you already here on my site.
Now for the funny part of the story. The recipe I had picked was green beans with cashews. I usually do one fresh easy recipe at Thanksgiving. A dish that is made quickly when the turkey is resting. Something with few ingredients and is fast to pull together.
Also, I find it is nice to break away from all the casseroles and make-ahead dishes. So my recipe was selected and I was excited to start to make it. I went to pull together all my ingredients and I opened the cashew tin and there were four nuts looking back at me!!
That’s it, four nuts!! I couldn’t make that work even if I tried hard to do it. The dish is basically green beans and cashews. Gee, I wonder who ate all those nuts???
Well, I didn’t have time to go to the store so improvisation came into the picture. Hmmm, now what to do. I started to scrounge around in the pantry and saw dried cranberries, then I rooted through the freezer and found pecans.
I always keep my nuts in the freezer, do you? They stay nice and fresh then. So off I went to create my side dish.
I am actually very happy this happened as I have now created a wonderful side dish that will be made again for Christmas. We all loved it. You can easily double this recipe for a larger crowd or even quadruple it!!!
I love the tart cranberries with the fresh burst from the green beans and then the crunch of the nuts, I am NUTS about nuts, could have them in anything!! There is also a bit of garlic in here to add so much flavor to yet a simple dish. I hope you try this. ENJOY!!
- 1/3 cup pecans, chopped
- 1/3 cup cranberries
- 1 lb. green beans
- 1 1/2 Tbsp. butter
- 1 clove garlic, minced
- Salt and pepper
- Wash green beans and trim. Cook the green beans in a large skillet in salted water for 2 min. I find they cook evenly if not crowded.
- Drain, in the same skillet, melt the butter and saute the nuts and garlic until fragrant.
- Add beans and cranberries, heat through. Adjust seasoning with salt and pepper.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 142Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 110mgCarbohydrates: 11gFiber: 5gSugar: 5gProtein: 3g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Now, look at all the wonderful dishes for you to choose from here. I can’t wait to go and visit them all!!!
FIRST COURSE / APPETIZERS
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom’s Custard Pie from Courtney at Neighborfood
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
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