I’m trying to plan a Thanksgiving for two.
We had an Australian version of the holiday last week, but I wanted to plan something closer to the actual day.
With the exception of pasta, I’m pretty skilled at figuring how much food will feed me and my very strong and handsome fiancé, and leave me a little extra for lunch the next day. (I just can’t figure out dammed dried pasta portioning!)
But a Thanksgiving feast for two is a whole different gig. I want a range of foods and familiar dishes just like the real thing, but I don’t want to have an out of control leftover situation.
So far, here’s my plan of attack:
– Turkey might be my least favorite part of the feast (real talk!), so we’re happy to sub that out for chicken.
– Stuffing is non-negotiable, but I’ll be able to scale the serving size back significantly and bake it savory bread pudding-style as opposed to literally stuffing a bird with the stuff.
– Some sort of mashed potato and gravy is a given. I’m thinking roasted garlic mash for something a little fun but not too edgy.
I also love a green bean casserole. But I thought I’d test drive a few alternatives to see if this was the vegetable to get experimental with.
This version of green beans is the perfect way to get funky with your veggie situation for turkey (chicken?) day. Lucky for me, it’s easy to make in a small portion without tampering with taste. (But can also be doubled or tripled easily.)
The dish has some good heat to it, without being overwhelming. The cumin and coriander give it a subtle fragrance and depth, while the roasted red peppers add a fiery sweetness, and the almonds seal the deal with a good crunch.
AND! It’s great when served at room temperature or warm.
I would also recommend eating the whole lot of this by yourself for lunch over a bit of rice. It’s a perfect Thanksgiving primer meal.
GREEN BEANS WITH CHILI & ROASTED RED PEPPERS
inspired by Bon Appetit, serves 4
- olive oil
- 3 cloves of garlic finely chopped
- 1/2 teaspoon chili flakes
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 pound of green beans, trimmed
- 1/4 cup roasted almonds, roughly chopped
- 1 large roasted red pepper from a jar, finely chopped
- salt & pepper
In a large skillet over a medium-high heat, heat a good glug of olive oil. Add in garlic, chili, coriander and cumin and cook for a minute until fragrant.
Add green beans to the skillet and toss to coat in the olive oil, garlic and spices. Allow to cook for 5-8 minutes stirring only once or twice so that green beans get a little char on them.
Toss in almonds and red peppers and remove from heat. Season with salt & freshly cracked black pepper and serve warm or at room temperature.