THANKSgiving

30Nov11

Thanksgiving is a time to be thankful, to gather with friends and family, and to stuff yourself with delicious foods.  I just wanted to take a moment to share thoughts…and recipes that were absolutely yummy.

I am thankful for the break that I had.  I have been but a ghost on my blog, as I am in the midst of my first year of teaching.  I am a quarter of a French teacher and three quarters English as a Foreign Language teacher.  I am grateful for my job, the great variety of students with whom I interact [kindergarteners to high schoolers], the mentorship and wonderful warm welcome that the county has given me.

I have also been MIA here because I decided to become involved again with the RAMfam, and I feel so lucky that they have adopted me as their backline coach.  It’s been great to work with the old girls to coach, and the current side is awesome to coach!  Oh, how I have missed rugby.  They ended their fall season with a victory against UR that was incredible.  I can’t wait for next season.

I am thankful for my family and friends.  I haven’t had much time to interact with them, because my head has been buried in lesson plans and papers, but I made the time this weekend and took a break to enjoy simple walks with friends, chats over chai, and cooking in the kitchen.  Everyone has been supportive of me and my pursuits, and for that I am very grateful.  I could have and would have done it anyway, but the support of everyone has made it that much easier for me to achieve.  I am especially G.rA.teful for a friend who reminded me I have this blog and that she would love to see some recipes!

This year I tried green bean casserole, stuffing, pumpkin pie, and mashed potatoes for our holiday gatherings…

green bean casserole recipe taken from  Mr. Parfitt [culinary specialist at UR, via RTD’s recipes]: tweaked to suit my fancy….

1 pound green beans washed and ends snipped off

2 leeks, cleaned and cut into thin rings

canola oil for frying leeks

2 tablespoons butter

8 oz mushrooms, chopped

1/2 teaspoon thyme leaves

2 cloves garlic, minced

2 tablespoons flour

1 cup chicken stock

1 cup half and half

salt and pepper to taste

1 cup shredded cheddar cheese

1/4 cup italian bread crumbs

Heat oven to 400 degrees Fahrenheit.

Bring a large pot of water [with pinches of salt] to boil. Add green beans and cook for 5 minutes [until bright green].  Drain and rinse.  set beans aside.

In a medium skillet heat canola oil & fry leeks until crisp.  Remove and place on paper towel lined plate. Sprinkle with salt.

Melt butter in saucepan on medium heat.  Add mushrooms and thyme.  Cook until mushrooms are soft and take on color.  Add garlic, cook for a minute.

Add flour and cook for a minute, stirring the whole time.  Add stock & half/half, stir.  Cook for 5 minutes until mixture thickens.  Season with salt, pepper.

Mix beans into mushroom sauce and transfer to casserole dish. Top with cheese, bread crumbs, and leeks.  Bake for 10 minutes or until sauce is bubbling and cheese is melted.

Serves 6.

Family’s verdict – Although delicious, they miss the French’s fried onions.

My verdict – Tough guys, this dish is delish!

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Tags: green bean casserole, thankful, thanksgiving