Traveling Pans: Pansgiving

Pansgiving terminology courtesy of Mara, who has already written a fabulous recap post.

The Traveling Pans were at it again Sunday night. This month’s theme: Thanksgiving! What better way to prepare for the “big feast” than with a practice feast among friends?

Would you look at that turkey? I still can’t get over how perfect it looked! Emily did a fantastic job!

We gathered at Liz’s place with our respective contributions. Before long, dinner was served at this beautiful table (below picture courtesy of Mara – my tablescape was a blur).

We went around the table sharing our dishes and recipes. Apple-sausage stuffing made by Liz.

Amy brought a beautiful braised red cabbage (recipe here).

She also brought NPR Molded Cranberry, made with cranberries, onion, sugar, sour cream and horseradish. I loved its vibrant pink color! Amy heard about it on NPR years ago and has been making it for Thanksgiving ever since.

Sue brought a squash dish – that she jokingly called a quiche, claiming it was too “eggy” – made with thyme, leeks and cheese. Even if it wasn’t what you originally intended, Sue, I thought it was wonderful! (Photo below also courtesy of Mara – not sure why a few of mine kept coming out so blurry!)

Tina made a squash dish, as well – a homemade spaetzle! The noodles were delicious, and I loved the crunchiness of the nut topping. Now I want to attempt homemade spaetzle. 🙂

Mara brought these beautiful buttercup squashes, which were stuffed and baked with cranberry-orange-pecan yumminess. You should definitely check out her post for more on these!

As for my contribution? Drumroll, please…green bean casserole!

Recipe to follow at the end of this post. This was a labor of love – and it turned out great!

We piled our plates high with healthy helpings of every dish. The food and conversation was perfect.

Of course, as is always the case with the sisterhood, dessert was something spectacular.

Not only did Beth bring homemade apple and pumpkin pies…

She also made her own cinnamon ice cream and whipped cream. Does it get any better?

The answer to that question is yes. It does, in fact, get better, the minute they all reach your mouth. 🙂

Another successful meeting of the Traveling Pans. Can’t wait for the next one!

Ready for that green bean casserole recipe? I was on a mission to NOT use cream of mushroom soup, something I’ve never done before, and came across this recipe from Eating Well: Green Bean Casserole with Caramelized Onions.

After making a few modifications, my recipe was born.

Not-So-Sodium Green Bean Casserole with Caramelized Onions

Ingredients:

Onion topping

• 1/2 teaspoon canola oil
• 3/4 large onion, thinly sliced

Casserole sauce and green beans

• 2 cups skim milk
• 6 black peppercorns
• Pinch cinnamon
• 1/2 teaspoon canola oil
• 1/4 large onion, chopped
• 3 cups mushrooms, trimmed and sliced
• 1 clove garlic, chopped
• 1/4 cup all-purpose flour
• 1/4 cup nonfat Greek yogurt
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 cups fresh green beans

Directions:

To make onion topping, heat oil in a large skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 30-35 minutes. Do this while simultaneously preparing the sauce and green beans.

Preheat oven to 425 degrees. To make sauce, combine milk, peppercorns and cinnamon (I used it as a substitute for nutmeg, which would also be good) in a medium saucepan and heat over low until steaming. Remove from heat and strain into a measuring cup. Discard peppercorns.

Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion, mushrooms and garlic and cook, stirring often until tender, roughly 3-4 minutes. Sprinkle flour over the vegetables and stir for 1 minute. Slowly pour in the milk, stirring constantly.

Bring the ingredients to a boil. Continue stirring and reduce heat to low, cooking until thickened, about 1 minute. Remove from heat. Stir in Greek yogurt, salt and pepper.

Prep fresh green beans by either boiling, steaming, microwaving, etc. Spread evenly in a casserole dish.

Pour the deliciously healthy sauce over the top.

Top with the reserved caramelized onions. Bake until bubbling, 15-20 minutes. Voila!

I have to admit, I was afraid of how the Greek yogurt would fare versus the sour cream that the original recipe calls for. I was pleasantly surprised to find there was not a heavy “tang” to it – it blended well with the milk and other ingredients for a creamy success!

I think this may just have to replace our usual green bean dish next week. 🙂

Big thanks to the ladies of the sisterhood for inspiring me to break out of my comfort zone!

What dishes are you most looking forward to at Thanksgiving this year?

Abrazos,