There are things like mushrooms and rice, or mushroom gravy. Maybe just sauteed mushrooms with seasonings or onions? Wild Rice and Mushroom Casserole is yummy.
That does sound yummy! Do you recall what package size of peas that is? Thanks!
I’m making orange-glazed carrots. Very simple, too. In a microwavable bowl, nuke two large packages of frozen crinkle-cut carrots. In a saucepan, melt a stick of butter, and add one small can of orange juice concentrate (defrosted). Add one tablespoon chopped parsely for color, and drizzle it over the carrots. Sweet, buttery, kids love it.
Standard package of Birdseye peas…1 lb? This salad is great hot or cold, so it doesn’t matter if you make it a bit ahead of everything else. You can also modify it by adding whatever strikes your fancy.
Cool, thanks!
I’m making a couple of vegetable dishes for T’giving at my MIL’s. I’m going to try the warm pea salad along with (here’s my idea) sauteing some fresh green beans with soy sauce, garlic and chili & sesame oils…always a pick to click!
Chunk equal amounts of sweet potatoes and red skinned regular potatoes. Boil till done and drain. Thin whole berry cranberry sauce with orange juice, heat and pour on top of potato mixture.
Trader Joe’s has frozen green beans that have a sauce sorta like that…quite yummy.
A dead easy dish is peas with baby onions. Simply mix quantities to taste and add butter when cooked.
Think it would adapt well for a crockpot?
Oo hey, creamed onions are always good. I need to try and make them.
One thanksgiving (and any special occasion) staple in my family is Brocolli casserole. It’s brocolli, purple onion, mushrooms, almond slices, cheddar cheese and cream of mushroom soup all mixed up and topped with bread crumbs. If you like I can dig up the recipe when I get home.
I frequently do stuffed mushrooms for holiday dinners - I initially used a recipe from an edition of The New York Times Cookbook that I don’t own (it’s Mom’s, and it’s falling apart), so I’ll have to wing it from memory.
Basically, chop up the mushroom stems and saute with onions and garlic. Then stir in chopped cooked spinach (preferably fresh), sour cream, and Parmesan cheese, along with whatever herbs strike your fancy (thyme or dill are nice, but IIRC the original recipe called for a pinch of nutmeg). Stuff the mixture into the mushroom caps, sprinkle with paprika and break crumbs, and bake at 350F until they are done (time depends a lot on the size of the mushrooms).
Alternately, here’s a mushroom thing I made up on the fly once:
Finely minced mushroms, preferably including some non-white button ones (crimini, portobello, or whatever else you can lay your hands on - the more, the merrier)
Saute mushrooms thoroughly in butter with onions, garlic, and salt to taste. Add a bit of sage (preferably fresh, though crumbled dried leaves will work in a pinch), sour cream, and a glug or two of sherry. Eat on dark rye toast with abandon. 