Rosemary and Gruyere Crisps

Rosemary and Gruyere Crisps | cookiemonstercooking.com

Rosemary and Gruyere Crisps | cookiemonstercooking.com

I really wanted to title this post fancy-pants homemade cheez-its … but then I thought that would make me seem a little weird.  So I held myself back.  But really, that’s what I think these rosemary and gruyere crisps are when you stop and think about it.  A grown-up version, if you will, of those famous crackers.

So you can feel fancy and special and enjoy these with some wine and maybe a little additional cheese or fruit or nuts?   Yes yes and yes.  That’s exactly what we did on Thanksgiving this year.

Rosemary and Gruyere Crisps | cookiemonstercooking.com

Oh right, did I forget to mention that I made these several times during the holiday season and planned to share them with you in December?  Fail.  I don’t even know what happened until I realized I had the pictures and recipe ready to go on my computer but somehow managed to never post them on the blog.  Hmm, epic fail since these little babies were perfect for holiday parties.

So maybe make them for the big football game coming up this weekend?  I’m not a big beer person so I would happily eat a handful … or two or three … of these with some wine.

Rosemary and Gruyere Crisps | cookiemonstercooking.com

Buttery, super cheesy and herby crackers.  Can’t say those wouldn’t be perfect anytime of the year.

Rosemary and Gruyere Crisps

Yield: about 100 (1-inch square) crackers

Rosemary and Gruyere Crisps

Ingredients

  • 6 ounces gruyere cheese, shredded
  • 4 tablespoons unsalted butter, cut into pieces
  • ¼ cup plus 2 tablespoons all-purpose flour
  • ¼ cup plus 2 tablespoons white whole wheat flour
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon sea salt, plus more for sprinkling
  • 2 tablespoons water

Instructions

  1. Add the cheese, butter, all-purpose flour, whole wheat flour, rosemary and salt to the bowl of a food processor. Pulse until the mixture resembles even-sized crumbs. Add in the water and pulse until the dough starts to clump together (it will be on the drier side but should come together if you try to form it into a ball - add water a teeny amount at a time if it doesn’t). Dump the dough onto a piece of plastic wrap. Form into a ball and then flatten slightly into a thick square. Wrap with the plastic wrap and refrigerate for about 20 minutes.
  2. Meanwhile, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
  3. On a well-floured surface, roll out the dough to about ⅛ inch in thickness. Use a pizza cutter to cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheet. Prick each square once in the center (the small end of a chopstick works really well). Use your finger to dab each square lightly with water and then sprinkle with additional sea salt.
  4. Bake for 12 to 16 minutes, until lightly browned and crispy. Place the baking sheet on a wire rack to cool. Store for up to 2 days in an airtight container at room temperature.

Notes

Make sure you grate your own cheese for this recipe - no buying anything pre-shredded!

http://cookiemonstercooking.com/2014/01/31/rosemary-gruyere-crisps/

Source:
Adapted from The Smitten Kitchen Cookbook.

 

Spinach Salad with Fresh Cranberry Vinaigrette

Spinach Salad with Fresh Cranberry Vinaigrette | Cookie Monster Cooking

Spinach Salad with Fresh Cranberry Vinaigrette | Cookie Monster Cooking

It’s time to mix in some greens with all that butter and sugar I’ve been throwing your way.

And eat some better-for-me food so I can prepare to consume even more goodies on Christmas day.  It’s all about balance, right?

So let’s talk a quick and easy salad.   That has a very pretty colored dressing.  Which gives it bonus points in my opinion.

Spinach Salad with Fresh Cranberry Vinaigrette | Cookie Monster Cooking

The base is a simple spinach salad with my favorite combination of fruit, nuts and cheese – the perfect trifecta for salads in my world.  And then there is that bright orange / pink dressing – a little sweet and a little tangy.  And with fresh cranberries – so seasonally appropriate right now.

A sort of detox among all the cookies.  Eat this for lunch or dinner (with some sliced chicken perhaps?) or serve it as an appetizer for guests.

Spinach Salad with Fresh Cranberry Vinaigrette | Cookie Monster Cooking

And then go eat some more cookies … or fudge … or cake?  It is the holidays after all.

Spinach Salad with Fresh Cranberry Vinaigrette

Yield: about ½ cup of salad dressing

Spinach Salad with Fresh Cranberry Vinaigrette

Ingredients

    For the dressing:
  • ⅓ cup fresh cranberries
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dijon mustard
  • ¼ teaspoon salt
  • freshly ground pepper, to taste
  • 2 tablespoons honey
  • ¼ cup olive oil
  • For the salad:
  • baby spinach leaves
  • pear slices
  • pecan halves, roughly chopped
  • crumbled goat cheese (even better if it’s herbed goat cheese)

Instructions

  1. To make the dressing - add the cranberries and orange juice to a small saucepan. Set over high heat and bring to a boil. Once boiling, turn off the heat and cover with the lid. Let stand for 5 minutes, until the cranberries have softened. Transfer the mixture to a food processor (or blender). Let cool to room temperature, about 5 minutes.
  2. Add the vinegar, mustard, salt, pepper and honey to the food processor. Process until smooth, about 25 seconds. With the food processor running, pour in the olive oil and continue to process until well combined. Store the dressing in the refrigerator until ready to use.
  3. To make the salad - in a large bowl, add the desired amount of spinach, sliced pear, pecans and crumbled goat cheese. Toss to combine. Add in the desired amount of dressing and toss again to coat. Serve immediately.
http://cookiemonstercooking.com/2013/12/20/spinach-salad-fresh-cranberry-vinaigrette/

Source:
Salad from Cookie Monster Cooking. Dressing adapted from Cook’s Illustrated Holiday Entertaining 2012.

 

Turkey, Cranberry and Apple Quesadillas

Turkey, Cranberry and Apple Quesadillas | Cookie Monster Cooking

Turkey, Cranberry and Apple Quesadillas | Cookie Monster Cooking

Let’s squeeze in one last recipe for your Thanksgiving leftovers, shall we?  Can I interest you in some turkey, cranberry and apple quesadillas?  You can use up some turkey, cranberry sauce and any leftover cheese that you may have hanging out in your fridge.  Just a little bit of chopping and you have a quick and easy meal that feels somewhat different.  You know, so you’re not eating the same exact leftovers over and over … and over.

Turkey, Cranberry and Apple Quesadillas | Cookie Monster Cooking

While it’s certainly not necessary, there’s also a great (and also easy) dipping sauce to go right along with the cheesy quesadillas.  Because dipping quesadillas in a sweet and savory yogurt mixture is just so much more fun than a plain quesadilla, am I right??

And now I need to head back into the kitchen to work on some more Thanksgiving prep.  And maybe at least attempt to straighten up … it’s a disaster at the moment.  Follow along on Instagram to see all the awesome food … but you won’t see any giant messes.  I like to hide those from sight … pretend they don’t exist.  That means I don’t have to wash the dishes, right?  Flawed logic.

Turkey, Cranberry and Apple Quesadillas | Cookie Monster Cooking

I hope that you have a wonderful Thanksgiving with your loved ones!  I’m going to take the rest of the week off to spend time with mine.  I’ll be back next week with plenty of new recipes.

Christmas … it’s time.

Turkey, Cranberry and Apple Quesadillas

Yield: 4 quesadillas

Turkey, Cranberry and Apple Quesadillas

Ingredients

    For the quesadillas:
  • 4 large whole wheat tortillas
  • ¼ cup leftover cranberry sauce
  • 1 cup shredded leftover turkey
  • 1 large apple, sliced
  • 1 cup freshly grated white cheddar cheese*
  • For the dip:
  • ½ cup plain greek yogurt
  • 1 tablespoon leftover cranberry sauce
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon garlic powder
  • pinch of salt

Instructions

  1. To make the quesadillas - place the tortillas on a work surface. Spread some of the cranberry sauce on half of each tortilla. Top each with some of the turkey and a few apple slices. Sprinkle with some of the cheese. Fold the empty half of the tortilla over the filling to form a semicircle.
  2. To make the dip - combine the greek yogurt, cranberry sauce, rosemary, garlic powder and salt in a small bowl. Mix to combine and set aside.
  3. Set a skillet over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Repeat with all of the quesadillas. Cut into triangles and serve with the dip.

Notes

*I think gruyere would also be a great option, although you can use whatever kind of cheese you have on hand.

http://cookiemonstercooking.com/2013/11/27/turkey-cranberry-apple-quesadillas/

Source:
Cookie Monster Cooking

 

Cranberry Bacon Grilled Cheese

Cranberry Bacon Grilled Cheese | Cookie Monster Cooking

Cranberry Bacon Grilled Cheese | Cookie Monster Cooking

I’m in the thick of it.  Thanksgiving prep that is.  This weekend it all started.  I made two kinds of dinner rolls (which are stashed in the freezer for now), some of the spiced nuts for the appetizers and a batch of sugar cookies with royal icing.

This weekend also started the week of craziness as I’m going to call it.  Prep is in full swing.  I’m trying to wrap up some things for my day job before a few days off.  I’ve been cleaning our house like mad.  My in-laws are arriving Tuesday.  There’s more grocery shopping to be done.  More dishes to be made.  But I’m ready.  Bring it on.

Cranberry Bacon Grilled Cheese | Cookie Monster Cooking

So, since you’re likely all set for the big day, let’s turn our attention to Thanksgiving leftovers.  We are big fans of leftovers here … we make extra food on purpose just so we have plenty to enjoy after t-day.  While decorating the house for Christmas (!!).

We seem to always have leftover cranberry sauce.  Always.  And while I do love swirling some into my yogurt for a snack, here’s another way to put it to use.  A delicious sweet and salty breakfast sandwich.  Thick pieces of salty bacon, two different types of cheese and some of that tangy sauce all between two thick pieces of bread.  It definitely hits the spot.

Maybe enjoy one of these before you head out for the crazy Black Friday sales.  Which I will absolutely not be taking part in.  I’d rather watch Christmas Vacation at home instead (seriously, so pumped for this).

Cranberry Bacon Grilled Cheese | Cookie Monster Cooking

Oh, and this grilled cheese is really good if you use two big ol’ slices of this pumpkin cinnamon swirl bread.  Ohhh yeah.

Cranberry Bacon Grilled Cheese

Yield: 2 sandwiches

Cranberry Bacon Grilled Cheese

Ingredients

  • 4 thick slices of your favorite bread
  • about 2 tablespoons cream cheese
  • about 2 tablespoons leftover cranberry sauce
  • 2 to 4 slices thick cut bacon, cooked
  • about ½ cup freshly grated white cheddar cheese
  • 1 tablespoon unsalted butter

Instructions

  1. Lay out two pieces of the bread on a work surface. Smear half of the cream cheese on each slice. Top each with half of the cranberry sauce, half of the bacon slices (breaking them in half if needed to fit), and half of the cheddar. Top with the two remaining slices of bread.
  2. Set a large skillet over medium heat. Add in the butter. When melted, add the two assembled sandwiches to the pan. Cook, flipping once halfway through, until golden brown on both sides and the cheese is melted.
http://cookiemonstercooking.com/2013/11/25/cranberry-bacon-grilled-cheese/

Source:
Cookie Monster Cooking

 

33 Thanksgiving Recipe Ideas

Thanksgiving Side Dish Ideas | Cookie Monster Cooking

With Thanksgiving less than a week away (eek!), I wanted to do a quick round-up of some of my favorite recipes for this awesome foodie holiday.

I know you likely have already planned your meal or contributions for the big day, but just in case you haven’t, I’m here to give you some inspiration.  Or maybe you aren’t totally happy with your meal plans and I can tempt you to consider some other dishes?  Or maybe just some inspiration for next year?  No?  Too far away?

Let’s dive right in.

Breakfast.  Because having delicious options for the first meal of the day is always a good idea.

Thanksgiving Breakfast Ideas | Cookie Monster Cooking

- cranberry orange white chocolate scones
- orange ricotta poppy seed muffins
- maple oatmeal scones
- cranberry walnut bread
- overnight baked apple cinnamon french toast
- almond pound cake
- apple cinnamon chip muffins
- crumb cake
- pumpkin spice latte granola

 

Appetizers & Drinks.  Fun beverages and quick and easy snacks to make your guests happy before the big meal.

Thanksgiving Appetizer and Drink Ideas | Cookie Monster Cooking

- pomegranate cranberry sangria
- homemade pumpkin spice coffee syrup
- apple pie spiced pecans
- baked goat cheese with cranberries and pistachios
- spiced rosemary and thyme nuts
- caramel apple popcorn

 

Side Dishes.  Enough said.

Thanksgiving Side Dish Ideas | Cookie Monster Cooking

- green beans with almonds and shallots
- cranberry orange sauce
- cauliflower gratin
- fresh herb dinner rolls
- creamy mashed cauliflower
- company corn
- roasted sweet potato salad
- honey corn bread muffins
- thanksgiving stuffing

 

Dessert.  Make sure you save room.  Yoga or stretchy pants optional but suggested.

Thanksgiving Dessert Ideas | Cookie Monster Cooking

- brown butter pumpkin cupcakes
- brown sugar pecan shortbread
- skillet apple crisp
- soft pumpkin cookies with maple frosting
- salted pecan pie cookie bars
- macadamia caramel tart
- no bake apple pie cheesecakes
- maple pecan biscotti
- apple pie bars

 

Next week, we’ll talk Thanksgiving leftovers.  We take turkey day leftovers very seriously around these parts.  And I have some fun ideas for different ways to put them to use.  Until then, have a happy weekend!

 

Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread | Cookie Monster Cooking

Pumpkin Cinnamon Swirl Bread | Cookie Monster Cooking

It’s no secret that I love homemade bread.  Pillowy rolls or fluffy slices of pure carby goodness.  100 percent my thing … my style … you get what I’m saying.  But you know what’s even more my style?  Homemade bread with a cinnamon sugar swirl running through it.  A cinnamon sugar swirl that gets slightly (in a very very good way) gooey when you pop a slice in the toaster.

Pumpkin Cinnamon Swirl Bread | Cookie Monster Cooking

A slice of this bread with a smear of butter = my breakfast for the last few weeks.

It’s also good with a little bit of peanut butter, but my husband thinks I’m weird for doing that.  Whatevs.  We all know that I’m a diehard peanut butter fan.  It’s not like this should have surprised him in any way.

And, this bread freezes really well.  So you can make a batch (which makes two big loaves by the way!) and have it ready to go for any guests staying at your house over Thanksgiving.  You didn’t think we wouldn’t talk about Thanksgiving today, did you?  Thanksgiving is consuming my thoughts at the moment.

Pumpkin Cinnamon Swirl Bread | Cookie Monster Cooking

Plus, swirls are just all kinds of pretty.  There’s just something about them that makes my heart go pitter patter.  Even more so if they are made of melty cinnamon sugar goodness.

Pumpkin Cinnamon Swirl Bread

Yield: 2 large loaves

Pumpkin Cinnamon Swirl Bread

Ingredients

    For the bread:
  • ½ cup warm water (about 110 degrees)
  • 2 tablespoons instant yeast
  • ⅔ cup warm milk (about 110 degrees)
  • 2 large eggs, beaten
  • 1 ½ cups pumpkin puree
  • 2 tablespoons vegetable oil
  • ½ cup lightly packed light brown sugar
  • 2 teaspoons salt
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • 4 cups bread flour
  • 2 ½ cups all-purpose flour
  • For the swirl:
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • ½ cup lightly packed light brown sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the water and then sprinkle in the yeast. Mix for a few seconds on low to combine. Add in the milk, eggs, pumpkin puree, oil, brown sugar, salt, cinnamon, ginger and cardamom. Mix on low to combine. Add in the 4 cups of bread flour and mix on low until the dough forms a cohesive mass. Switch to the dough hook. With the mixer on low, slowly add in the 2 ½ cups all-purpose flour. Mix on low for about 5 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat. Cover with plastic wrap or a clean kitchen towel. Let rise until doubled in bulk, about 1 hour.
  2. Punch down the dough and then transfer to a lightly floured surface. Divide the dough in half. Roll or press each piece into a rectangle, about 9 by 11 inches in size. If the dough springs back when you are trying to roll it out into the rectangle, stop and let it rest for about 10 minutes and then try again. Brush each half lightly with the melted butter (leaving about ½ inch border around the edges).
  3. Add the brown sugar and cinnamon for the swirl to a small bowl. Mix until combined. Sprinkle this mixture evenly on the two rectangles, again leaving the same ½ inch border around the edges (it may look like a lot but use all of the mixture). Fold the edges over the cinnamon sugar. Roll the dough tightly into a log, starting with the short end. Pinch together the seam on the bottom as well as the two ends.
  4. Lightly grease two 9x5 inch loaf pans. Transfer the two loaves to the prepared pans. Spray two pieces of plastic wrap on one side with nonstick cooking spray. Cover each pan lightly with the plastic wrap (greased side down). Let rise for about 30 to 45 minutes, until the dough has cleared the tops of the pans.
  5. Preheat the oven to 375 degrees. Bake the loaves for about 30 minutes, until golden brown and they sound hollow when you tap them on the bottom (it should read 190 degrees on an instant-read thermometer). Once cool enough to handle, remove the loaves from the pans and transfer to a wire rack. Let cool completely before slicing.

Notes

You will need two 9x5 inch loaf pans for this recipe. If you only have one, you can halve the quantities and only make one loaf.

Alternatively, I’ve played around with different ways to shape the dough. While I preferred using the loaf pans you can also use the following method. Prepare the dough as directed above through the step where you roll the dough into a tight log. Then, instead of using the loaf pans, lightly spray a large baking sheet with nonstick cooking spray or line with parchment paper (or use two smaller baking sheets depending on the size - the bread will grow/rise in the oven so make sure they have room on the baking sheet). Place the two loaves onto the prepared baking sheet. Cover the loaves with plastic wrap (sprayed lightly on one side with nonstick cooking spray) and let rest for about 20 minutes. Then proceed with baking the loaves as directed in the recipe above.

http://cookiemonstercooking.com/2013/11/20/pumpkin-cinnamon-swirl-bread/

Source:
Adapted from King Arthur Flour.

 

Salted Pecan Pie Cookie Bars

Salted Pecan Pie Cookie Bars | Cookie Monster Cooking

Salted Pecan Pie Cookie Bars | Cookie Monster Cooking

These bars.  You guys.  I am actually considering changing my Thanksgiving menu because I feel like I absolutely need to eat these again soon.  Like very soon.  Like I don’t want to waste my time on any other Thanksgiving dessert and instead will be happy to just swim in a pile of these salted pecan pie cookie bars forever and ever.

Can you tell that I liked these?  My husband was a huge fan too.  And he fully supports the idea of making these again for the big day.

Salted Pecan Pie Cookie Bars | Cookie Monster Cooking

So let’s talk about these cookie bars for a second, shall we?  Buttery and soft delicious crust – check.  Gooey, caramelly center filled with nutty goodness – check.  A sprinkle of sea salt for that always amazing salty / sweet combo – anddd check.

See, it’s hard to go wrong with these.  Plus, I have a thing for turning pies into little handheld portions – like these apple pie bars.  And now we have pecan pie.  Pies are just so much better in cookie bar form.  Well, that may just be me but I promise you’ll still love these bars.

Salted Pecan Pie Cookie Bars | Cookie Monster Cooking

Just go ahead and put on your stretchy yoga pants for Thanksgiving.  Because you are going to want plenty of room to eat a few of these.

Salted Pecan Pie Cookie Bars

Yield: 20 to 30 bars, depending on size

Salted Pecan Pie Cookie Bars

Ingredients

    For the crust:
  • 18 tablespoons unsalted butter, room temperature
  • ¾ cup packed light brown sugar
  • ½ teaspoon flaky sea salt
  • 3 cups all-purpose flour
  • For the filling:
  • 8 tablespoons unsalted butter
  • ½ cup packed light brown sugar
  • 6 tablespoons honey
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy cream
  • ¼ teaspoon flaky sea salt
  • ½ teaspoon vanilla extract
  • 2 ½ cups pecan halves
  • For the topping:
  • about 1 teaspoon flaky sea salt

Instructions

  1. Preheat the oven to 375 degrees. Line a 9x13 inch baking pan with aluminum foil, leaving an overhang on all sides. Spray lightly with nonstick cooking spray and set aside.
  2. To make the crust - add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until light and fluffy, about 2 minutes. Add in the salt and mix briefly to combine. With the mixer on medium speed, add in the flour 1 cup at a time, beating until incorporated after each addition. After all the flour is incorporated, the dough should come together into large clumps.
  3. Transfer the dough to the prepared baking dish and use your fingers to press into an even layer in the pan. Use a fork to prick the dough. Transfer the pan to the refrigerator and chill for 20 minutes.
  4. Remove from the refrigerator and bake for about 18 to 20 minutes, until golden brown. Set the pan on a wire rack to cool for 20 to 30 minutes.
  5. To make the filling - reduce the oven temperature to 325 degrees. Add the butter, brown sugar, honey, granulated sugar, cream and salt to a medium saucepan. Set the pan over high heat, stirring occasionally to combine the ingredients, and bring to a boil. Stir the mixture constantly until it coats the back of a spoon, about 1 minute. Remove from the heat and stir in the vanilla and pecans. Pour the filling onto the crust. Use a spatula to spread evenly in the pan.
  6. Bake for about 15 to 20 minutes, until the filling is bubbling slightly. Remove from the oven and transfer the pan to a wire rack. Sprinkle immediately with the flaky sea salt. Let cool completely. Once cool, use the foil overhang to lift out of the pan. Cut into bars.
http://cookiemonstercooking.com/2013/11/18/salted-pecan-pie-cookie-bars/

Source:
Adapted from Martha Stewart.

 

Thanksgiving Menu and Preparations 2013

Thanksgiving Menu and Preparations 2013 | Cookie Monster Cooking

Thanksgiving Menu and Preparations 2013 | Cookie Monster Cooking

Gobble gobble! Who is ready for Thanksgiving?? This girl sure is.

Planning and preparations are in full swing at our house … and I figured it was time once again to share my menu with you. Or should I say two menus. Oh right, that whole double thanksgiving thing. So let’s just jump right in, shall we? We’re going to break this down into two parts …

Thanksgiving Number 1: The Pre-Game

The challenge?  Gluten-free diets.  Which are especially hard for my gluten loving / carboholic self.

So, Thanksgiving Number 1. The joys of living far away from family. For the last five years or so, we’ve celebrated Thanksgiving with my husband’s family. So this year we decided it would be fun to have a smallish pretend Thanksgiving with my parents and sister ahead of the real turkey day.

This actually went down this past weekend. We kept the meal on the smaller side since this was just a warm-up of sorts. You know, a little teaser to get you even more pumped for T-day.

Main Dish & Sides:

Dessert:

*For the skillet apple crisp I subbed in almond flour for the all-purpose flour and it worked out great.

Thanksgiving Menu and Preparations 2013 | Cookie Monster Cooking

So let’s move on. To the big kahuna. The turkey bonanza. T-day.

Thanksgiving Number 2: The Real Deal

The challenge?  I’ve got picky eaters on my hands!  And some who don’t like change…

So as of right now, here’s what I have planned:

Appetizers:

Main Dishes & Sides:

Dessert:

Whew. I’ve got some cooking ahead of me!

Thanksgiving Menu and Preparations 2013 | Cookie Monster Cooking

Since this is getting long, I’m going to point you to the post I wrote last year, which includes things I consider when making my menus and what I do to get our house ready as well. All those strategies are in full effect this year too.

Thanksgiving Menu and Preparations 2012

So there you have it. Now tell me about your plans. Are you hosting dinner? Making a few dishes? Just along for the ride? Share share!

 

Green Beans with Almonds and Shallots

Green Beans with Almonds and Shallots | Cookie Monster Cooking

Green Beans with Almonds and Shallots | Cookie Monster Cooking

So let’s move on to another idea for a Thanksgiving side dish – these green beans with almonds and shallots.  For whatever reason, I’ve never been a fan of traditional green bean casserole.  You know, the kind with the crunchy stuff on top.  It’s just not my thing.  But I do loveeeee green beans.  They’re one of my favorite veggies that we eat all the time.  So I wanted a way to make them a little special for the holiday, but still keep them on the lighter side.

Green Beans with Almonds and Shallots | Cookie Monster Cooking

And this dish is exactly what I was looking for.  The shallots are sautéed in some butter, the almonds are lightly toasted and together they add just the right amount of flavor and crunch to the green beans.  The end result is a dish that will disappear before you know it … and that you can feel better about eating.  Especially when you are trying to save some room for dessert …. no, just me?

Green Beans with Almonds and Shallots | Cookie Monster Cooking

So, what’s your favorite Thanksgiving side dish?  While I love veggies, my true weakness is soft dinner rolls.  Like these honey yeast rolls or these fresh herb dinner rolls.  I have a feeling both will be making an appearance this Thanksgiving…

Green Beans with Almonds and Shallots

Yield: 4 to 6 servings

Green Beans with Almonds and Shallots

Ingredients

  • 1 pound slender green beans, trimmed
  • ⅓ cup slivered blanched almonds
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • about 1 tablespoon chopped fresh parsley
  • sea salt, to taste
  • freshly ground pepper, to taste

Instructions

  1. Set a large pot of lightly salted water over high heat. Bring to a boil. Add in the green beans and cook until tender, about 5 minutes. Drain and then rinse with cold water. Pat the green beans dry with paper towels and set aside. *You can prepare the green beans up to this point one day ahead of time - store in an airtight container in the refrigerator until ready to use.
  2. Set a large skillet over medium heat. When hot, add in the almonds. Cook for about 2 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a small bowl and set aside.
  3. Set the same skillet back over medium heat and add in the butter and olive oil. When melted, add in the shallots. Cook, stirring frequently, until translucent and starting to brown, about 3 to 4 minutes. Add the green beans to the skillet. Cook, stirring frequently, for about 3 to 4 additional minutes. Turn off the heat and stir in the almonds, parsley and salt/pepper to taste.
http://cookiemonstercooking.com/2013/11/13/green-beans-almonds-shallots/

Source:
Slightly adapted from Williams and Sonoma.