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Muffins and Mayhem, Recipes for a Happy (if disorderly) Life
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Dear Reader,
Friends, family and vegetarians are coming to Thanksgiving dinner this year. I didn't give it a second thought when I extended the invite, but the other day as I was picking out my 23-pound bird, reality set in. Thanksgiving, turkey, vegetarians--gobble, gobble--this could be a problem. Then again, my new vegetarian friends did accept my invitation and they even seemed quite pleased about it. Yet I wonder, 'What are their expectations?'
I want all of my guests to feel comfortable in my home, so I do my best to please everyone, but I know there isn't a recipe for Tofu Turkey in my recipe box (if there even is such a thing.) So what am I going to serve?
But when I reviewed my traditional Thanksgiving menu, I was relieved to discover most of the recipes are vegetarian friendly. And even the ones that aren't, like Skunk Beans and Shrimp Salad, can be easily altered. Before I add the bacon to the beans, or shrimp to the macaroni salad, I'll simply put some of each aside in separate dishes. Whew problem solved!
But what about Thanksgiving table talk? Folks sitting around after dinner patting their full tummies, and saying things like, "Hmm boy, I'm stuffed, that turkey really tasted good, especially the white meat!" Is this going to bother my vegetarian guests?
So I picked up the phone and called them. And just like usual, I worry way too much. "Don't worry Suzanne, we're fine with other people eating meat (and patting their full tummies) and we're so happy to be coming to dinner."
Everyone at your table will be happy if you serve this Green Beans Jazzed with Tomato side dish. It's easy to make and tastes divine and you can easily reheat leftovers (but you probably won't have any!)
Green Beans Jazzed with Tomato
1 pound fresh green beans, trimmed and cut diagonally into 1-inch pieces
1/4 cup butter
1/4 cup finely chopped onion
1 small clove garlic, minced
1 Tablespoon light brown sugar
1 Tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2 medium tomatoes, cut up
Steam the green beans until crisp-tender, or boil in salted water for about 15 to 18 minutes.
While beans are cooking melt butter in skillet, add onion and garlic; cook and stir over medium heat for about 3 to 4 minutes.
Stir in brown sugar, lemon juice, salt, oregano and pepper. Add tomatoes. Heat thoroughly. Drain the green beans, then add the tomato mixture to them and gently toss.
Enjoy with friends and tell them about the book club!
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
[email protected]
www.muffinsandmayhem.com
* This month's Penguin Classics book is PATHS OF GLORY by Humphrey Cobb. Start reading now and enter to win a Penguin totebag. Go to: http://tinyurl.com/November11Classics
AUTHORBUZZ: Meet Author James V. O'Connor and sample his book:
ANOTHER MAN'S TREASURE (Fiction)
Happily married home organizer Ted McCormick, struggles to resist the charm and flirtations of a divorced client in need of a decent man. Will he surrender? While another client has him searching for riches, allegedly hidden in a mysterious Victorian mansion. Something--or someone--in the house is getting in his way.
You'll enjoy the read. Thanks for checking out my book.
Go to: http://authorbuzz.com/dearreader and click on ANOTHER MAN'S TREASURE.
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