where the blueboots go

B and I hosted our first Holiday lunch this year. It was a lovely time, and everything tasted and looked better with friends to share it with. Our tablescape was a combination of old and new, with the tablecloth, runner, plates and crystal from B’s grandparents, placemats and candlesticks, napkins and napkin rings, and elegant blue and white Vietnamese platter as new additions, both purchased and gifted.

Below you’ll find the menu and recipes for two of the items. Welcome to a snapshot of our Holiday Lunch. I hope you will find the pictures and recipes useful and delicious!!

Enjoy, and have a very Happy New Year, wherever you are on the globe!

Cheers,

BlueBoots

Menu (serves 6-8):

Appetizer

Greek-inspired Platter: Feta, Comte cheeses, olives, and sliced cucumber wheels (kindly brought by J and M)

Entrees

• Ham (Whole Foods)
• Green Bean Casserole*recipe
• Riz au Poivron Rouge*recipe
• Cheddar Mashed Potatoes
• Sweet Potato Pecan & Marshmallow Bake (made by our friend M)

Sips

Water infused with fresh mint from our urban garden, orange slices, and whole fresh cranberries

Dessert — Serve with coffee and pecan pie ice cream 🙂 

Cranberry Almond Cake (homemade, gluten free)

Peppermint Fudge Cookies (made by our friend J)

Green Bean Casserole

Ingredients:

• 1 pound green beans or haricots verts
• 3 cups low-sodium chicken broth
• 2 tablespoons minced garlic
• 1/2 tablespoon ground black pepper
• 1 can cream of celery soup
• 1/2 sweet onion chopped into small pieces
• 1/2 tsp salt
• 3 tablespoons butter
• 1/3 cup buttery crackers
• 1 tablespoon freshly grated parmesan

1. Boil 1 pound of green beans (fresh or frozen from fresh) in 3 cups of low-sodium chicken broth. I used haricots verts, a skinny French legume. Boil for 10 minutes, then reserve the chicken broth for the Riz au Poivron Rouge.
2. In a cast-iron skillet on medium heat (for even cooking) sautee 1/2 an onion, 2 tablespoons minced garlic,  in 2 tablespoons of butter until onions are soft and garlic is fragrant.
3. Add 1/2 tablespoon black pepper (for a little kick of spice)
4. Add 1 can cream of celery soup, stir consistently and lower heat. Cook for about 8-10 minutes. Add a 1/2 tsp salt.
5. Combine the boiled green beans with the onion and sauce mixture and stir to evenly coat.
6. Crumble buttery crackers (we used Trader Joe’s Social Snackers and Mini Crackers [with prebiotic Inulin]) and toss with 1 tablespoon melted butter. Sprinkle this evenly on top of the green beans. Top with freshly grated parmesan.
7. Spoon the green bean casserole into a square 8×8 or 9×9 in casserole dish and place in a pre-heated oven at 350F. Cook for 25-30 min.

Riz au Poivron Rouge — an EXCELLENT way to prepare brown rice that is flavorful and tender

Ingredients:

• 2-3 cups chicken broth (reserved from green beans)
• 2 cups brown rice
• 1/2 red pepper
• 2 tablespoons minced garlic
• 6 chives
• 1 tablespooon grated parmesan
• 1 egg

1. in a medium pot, combine 2 cups of brown (jasmine) rice with hot chicken broth reserved from the green beans.

2. Add 2 tablespoons of minced garlic, 6 chives chopped, half a red pepper chopped, 1 tablespoon freshly grated parmesan.

3. The rice grains should soak up the flavors nicely. Crack an egg on the top and stir around.

4. Place in the rice cooker, with all the chicken broth and other spices and elements as well. Cook as directed.