can anybody suggest some easy vegetables to prepare for thanksging?

Question

i'm stomped, we've had our fill of broc. rice cass., mac. and cheese and god forbid that horrid green bean cass. for thanksgiving. can somebody suggest something other than these old standbys. we will have our yams, so don't suggest that. and please, if you can, don't racheal ray it. pumpkin stuffing muffins...good lord. lol this was featured on her thanksgiving in 60 #2 that's been airing lately on the food channel. thanks y'all and happy holidays.

Answer 1

this is one of my favorites. cook baby carrots and diced yellow turnips until tender. drain and put pan back on burner to dry off any excess water. add as butter as you like, salt, pepper, and a little bit of sugar. mash with a regular potato masher. i like to leave it just a tiny bit chunky. believe me, it's absolutely delicious. i also like sauteed brussel sprouts with garlic and bacon.

Answer 2

Here are a few ideas we've used to change up the menu while still hanging with basic tradition...

Fruit salad
2 cans fruit coctail (one regular and one tropical)
1/2 cup chopped tart apple
1 sliced banana
1 3 oz cream cheese brick.

drain fruit reserving juice, mix all fruit together. use 1/4 cup juice to thin cream cheese and pour over fruit. chill and serve
This is easy and surprisingly delicious.

Special Green Beans

3 cups fresh or frozen green beans
4 slices bacon or proscuitto, chopped
1 small onion, chopped or sliced
1/2 cup red wine vinegar

Blanch green beans in a sauce pan. In a large skillet over medium high heat, cook bacon adding onion when nearly done to just make translucent. Drain green beans and add to skillet stirring to coat with renderings add vinegar, reduce heat to medium low and simmer about 15 minutes. Sub broccoli, brussels sprouts, asparagus or a green leafy (kale, spinach) if you are really sick of green beans.

Wild Rice with Fennel

Get the 5 rice mixture of white and wild rice (no seasoning) and follow the package directions EXCEPT use chicken broth instead of water. Add 1 large (or 2 small) chopped fennel bulbs 1 Tbsp orange zest and 1 tsp cardamom.
This has tons of flavor and is very different, yet satisfying.

Jazzed up Spuds

Make your regular mashed potatoes then add 3 oz cream cheese, 1 pkg Hidden Valley Ranch Salad Dressing powder (NOT the dip mix) and 1 cup shredded sharp cheddar.
It stands alone, but is still wonderful with giblet gravy if you are making that.

I hope one of these will work for you!!

Answer 3

I do roasted brussel sprouts, really yummy and so easy:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24925,00.html?rsrc=search

Instead of the green bean casarole I just blanche some green beans and add a bottled viniagrette dressing and toss to coat for something different.

You can do roasted root vegetables (parsnips, potatoes, carrots, rutabega, etc) with different herbs.

Also winter squashes like butternut, acorn, etc., stuff them with rice, dried cranberries and almonds, or just bake them with butter and brown sugar, or butter and maple syrup.

Here are some other Thanksgiving side dish ideas:

http://www.foodnetwork.com/food/et_hd_thanksgiving/text/0,1972,FOOD_9845_38052,00.html

Answer 4

"Golden Scalloped Potatoes" - 8 servings

1/4 cup butter
3 tbsp. flour
1 tsp. salt
Dash pepper
3 cups milk
5 large Yukon gold potatoes; peeled and thinly sliced

In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to boil; cook and stir 2 minutes or until thickened and bubbly.
Place potatoes in a greased 9" square baking dish. Add sauce and stir gently to coat. Cover and bake at 325* - 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.


"Creamy Italian Spiral Salad" - 30 (3/4 cup) servings

2 (16 oz.) pkgs. multicolored spiral pasta
1 medium bunch broccoli; cut into flowerets
1 medium head cauliflower; cut into florets
1 (10 oz.) pkg. frozen peas and carrots; thawed
2 cups cherry tomatoes; quartered
1 cup shredded Parmesan cheese
6 green onions (scallions); chopped
1/2 cup chopped green pepper
1 (2 1/4 oz.) can sliced olives; drained
2 (16 oz.) bottles creamy Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, cauliflower, peas and carrots, tomatoes, Parmesan, onions, green pepper and olives. Add the dressing; mix well. Cover and refrigerate for 2-3 hours or until chilled.

Answer 5

Swiss Chard
Get red or green
Boil for about 8-10 minutes or until stock is tender
drain and return to pot. In skillet add 5-6 garlic cloves and about 1/4 cup olive oil. cook garlic until soft. smash garlic with fork and remove from oil. Chop garlic and add to chard along with the olive oil. add salt and pepper to taste. Really healthy and delicious.

Serves 6-8 people

Answer 6

Steamed asparagus with hollandaise! While the asparagus is steaming you can whip up an easy hollandaise either from scratch or packet. Even the packet stuff is good.

It went over really well at our early Thanksgiving last week.

Answer 7

maybe some corn on the cob or butternut squash with extra butter asparagus is good too

Answer 8

broccoli cassarole kraftfoods.com
green beans steamed garlic and olive oil
three bean cassarole

Answer 9

go on betty crocker or martha stewart for some recipes.

Answer 10

emerils.com