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Mama Deb
mamadeb
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December 2010
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Mama Deb [userpic]
Thanksgiving

We went to my in-laws for Thanksgiving. And we were talking as I cut up lemons for the mulled cider, and then onions and garlic to make the green beans in tomato sauce.

It's such an easy holiday. I mean, there's no time restrictions, no food restrictions other than tradition, and you get to eat inside your house, plus you don't have to spend a couple of hours reading from a booklet before you even eat anything. You get to eat your food hot right after you cook it, not kept warm or warmed up - unless it's better rewarmed. And best of all - you don't have to do it all over again the next night. Plus big lunches.

Okay, maybe it's because the Jewish holidays were only last month so the memory is fresh in my mind. :)

My mother-in-law made turkey, Splenda cranberry sauce and stuffing, plus two sugar free desserts - pumpkin pie and apple cobbler. My father-in-law made the salad, I brought rice pilaf and made the green beans strictly according to recipe. If I'd made it at home, I'd've added cumin. We also have a nice cabernet sauvignon - my mother-in-law has finally been convinced that turkey goes better with red wine.

We've only been trying to tell her that for years, but she has to hear it from someone else. What can you do?

It was my inlaws, my brother (yes *my* brother, because my mom is with her boyfriend's family), my brother-in-law, his girlfriend (whom he met via JDate *last* Thanksgiving - a year is a good sign, right?) and her three-year-old daughter. Who loves turkey. It was nice, but after seven hours (we got there at one, ate at three and then watched home movies for awhile) I really wanted to leave.

The food was wonderful. Except the green beans.

Comments

It's such an easy holiday.

We were just reflecting on just this when we had thanksgiving dinner at my sister-in-laws. No time limits, fresh hot food, no ritual, no ceremony, etc etc - just lots of sitting around and eating good food and enjoying good company, without worrying about waking up for shul the next morning and having the guests out of there before the shabbos lamp kicks in.

I think it's because the holidays are still fresh in our minds.

Normally, we have two months or so between R"H and Thanksgiving.

More about your green bean recipe, please? Adrian (a friend of Vicki's, who shared Thanksgiving with us last night) made green beans with red peppers, crushed garlic, and tpasted sesame oil last night, and they were lovely, and have put me into green beans again.

Speaking of which, I don't suppose you've ever thought of doing a small cookbook, or tagging all of your recipes, have you? Your chili-lime chicken one is still popular in this household.

I have thought about doing some food writing, actually.

I'll start tagging these, then.

It came from a vegetarian cookbook by Gil Marks, and it was very simple. Those green beans sound delicious - add protein of some sort, and rice and you have dinner.

3-4 cloves minced garlic
1 yellow onion, chopped
Olive oil (3 tbs. I had to measure.)
14 oz chopped tomatoes (we used Parmi)
1 tbs fresh lemon juice (we used lime. Lemon would have been better and more authentic, but mil had more limes than lemons. Lime wasn't bad.)
1 tbs sugar (didn't use)
1 teaspoon salt (didn't use)
1/2 cup water
black pepper to taste (used. :)
1lb green beans, cleaned and cut into 2" pieces. (Mil did this before I came over. They were too long, but I wasn't going to do anything about that.)

Saute onions and garlic in olive oil until translucent. Add everything but the green beans and bring to a low boil. Add the green beans, cover and turn down the heat until green beans are to your taste. Cookbook said 8 minutes for al dente and 25 for very tender. I'd go for somewhere in between, as they were all but raw.

The sauce didn't have enough flavor - I'd simmer for a few minutes before adding the green beans and add cumin. I did add some salt at the end of cooking because it needed it - mil is on low salt/low sugar, so she tends to leave these things out, and normally that works, but not in this case.

I don't think the sugar would improve things, though.

While I'm here...

I have something to ask you...could you email me? debra.baker3@verizon.net