Quick and easy Thanksgiving side dish recipes from celebrity chef Maneet Chauhan
Celebrity chef and 'Chopped' judge, Maneet Chauhan, shares two easy quick side dish recipes for Thanksgiving cooking this year.
Her frozen green beans and candied almond saute is so fast and easy, and you'd never know the vegetables were frozen. The frozen green beans, she says, have moisture that help the cooking process. Then she throws together a flavored butter with dried cranberries and slices almonds for a sweet and salty spin on the classic green bean side, without the stress.
For dessert she shares an incredible no-bake pumpkin pecan pie. This she creates with all store-bougth ingredients like cream cheese, pumpkin puree, and cool whip, to make a delicious dessert that never has to go in the oven.
These time-saving hacks will allow you to have a delicious Thanksgiving while spending less time cooking, during this unprecedented holiday season.
Video Transcript
MANEET CHAUHAN: I am coming to you with some amazing tips on how to make Thanksgiving cooking easier.
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So one of the quintessential sides of any Thanksgiving table is a green bean side. So we are going to be showing you how to make green bean saute. I'm going to heat some olive oil over here. And this is still frozen. Salt and some pepper. I would say around 10 to 12 minutes until it chars. While the green beans are being salted, we're going to go ahead and make a flavored butter. I have some butter over here, which I'm going to melt. Some dried cranberries, some slivered almonds. There'll be some salt, which will go in it, some pepper. The zest off of a lemon. And then we just toss it.
I'm going to put this mixture right on top of it. Some coconut flakes, make sure that they are unsweetened. Some lemon juice. Toss this together. A little bit more salt.
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Crispy onion rings. Beautiful. That's it. You're easy, easy, easy cranberry bean saute is good to go. So what we are going to be making right now is no-bake pumpkin pecan pie. I got the pecan pie crust, plain cream cheese. So I'm going to be mixing that. Some sugar, a little bit of milk, some saffron goes in, green cardamom powder. I have some fresh vanilla bean right over here. You're going to mix all of this together.
I'm going to be folding half of this already whipped cream in this. It makes it nice and light. I am going to take the base of the pie and put some candied pecans in this. I'm making a little of that in here. I'm going to put this part of the filling in this. We are going to move over to the pumpkin part of the pumpkin pecan pie. So I have a cup of milk over here, which goes in. Pumpkin puree right over here. Right over here is the pumpkin spice blend. And some cinnamon right over here.
This is instant vanilla pudding mix. Mix this until it is nice and creamy. You take this end, this is going to be the second layer that goes on top. Spread it evenly. I will keep it in the refrigerator for around three to four hours. All you have to do is garnish it.
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But isn't that what Thanksgiving is all about? Just keep on adding more and more stuff to it. So this is it. Happy Thanksgiving, y'all.
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