Hi guys! How was your Thanksgiving? I hope you enjoyed a great holiday with people you love. 🙂
Like most years we traveled home to Florida to visit family, which means I actually do very little cooking during a time when most everyone else is up to their necks in gravy and pie filling. It’s actually a very nice break from the kitchen!
My favorite foods usually include nothing on a Thanksgiving spread, so I don’t get that attached to the holiday food. I just enjoy the time to be with family and in the warmth of Florida. And since my family is also not attached to turkey … we dined on fresh snapper and stone crab fresh from the Keys! It was a perfect meal and my sister prepared a delicious pumpkin pie for dessert … because, of course, pumpkin pie is a must!
What was your Thanksgiving spread like? Does your family do anything unique for the holiday??
Spending a little time in the sunshine right when it has begun to get cold in Atlanta was just what I needed. Starting with the flight to Florida, we had great weather and views like this …
and this …
and I got to do things like this …
and this …
SERIOUSLY though, is there anything better than baby hands and feet? Not in my book.
So, there you have it, my Thanksgiving in pictures! And now on to food …
I’m guessing, in all my infinite wisdom, that you are ready for something that does not include turkey or potato? Maybe?
If I’m right, I have a dish here that is not only one of my favorite new dishes, but also nothing like what you find at most Thanksgiving spreads. This is a Georgian dish (as in the Republic, not the state) that includes green beans, chiles, eggs, and cilantro. I love the textures and flavors … crispy green beans and chiles mixed with soft, warm scrambled eggs. The taste is very unique and is another dish I have added to our meatless dinner rotation. You can serve it cooled or warm (I prefer it warm with a drizzle of Sriacha). Try it and let me know what you think!
- 1 pound green beans, trimmed and washed
- 1 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 small onion, finely chopped
- 5 large eggs, lightly beaten
- 1 cup chopped cilantro
- 2 tbsp. chopped walnuts
- 1 garlic clove, minced
- 1 small jalapeno, seeded and minced
- 1 small red chile, seeded and minced
- Boil the green beans until crisp-tender, about 6 minutes. Drain and set aside in a large bowl.
- In a large skillet, melt the butter and oil over medium heat. Add the onion and cook until softened. Add the eggs and scramble until cooked through. Season with S/P.
- Add the cooked eggs to the green beans and stir in the cilantro, walnuts, garlic, jalapeno, and chile. Taste and season as needed with S/P. Serve warm or cool.