Green Beans with Tomatoes -Italian Style

Tuesday, July 28, 2020

This simple and very flavorful vegan recipe for these Italian Style Green Beans with Tomatoes will provide you with the perfect side dish throughout the year.


This simple and very flavorful vegan recipe for these Italian Style Green Beans with Tomatoes will provide you with the perfect side dish throughout the year.

The completed dish of Italian Green Beans in tomato sauce is plated on a white serving dish.

How to Make Green Beans with Tomatoes:

  • We need to bring a large pot of salted water to a rolling boil. While waiting, let’s prepare the vegetables.
  • Rinse and trim the green beans (1 pound) and set aside.  Finely chop one medium onion and 1-2 garlic cloves. 
  • For the tomatoes, you can use canned or fresh.
  • If using canned tomatoes (14 ounces) simply crush them with your fingers, a potato masher or the back of a spoon (like we did for this Classic Marinara Sauce). If using fresh tomatoes (about 1 pound, usually 4-5) they need to be blanched and chopped.
  • It’s now time to put everything together in order to make green beans in the tomato sauce!

Onions being sauteed in preparation for the green beans recipe.

  • In a large skillet, over medium heat, warm the oil (2 tablespoons).
  • Add the chopped onion and sauté for about 5 minutes or until they become translucent. Stir occasionally. 
  • Add a pinch of red pepper flakes (if using) and the minced garlic and sauté for another minute or so.

Tomatoes being cooked in a shallow pan.

  • It’s now time to add the chopped tomatoes. Bring the whole mixture to a boil and then reduce the heat to obtain a good vigorous simmer. You need to simmer for about ten minutes or until the sauce begins to thicken.
  • By this time, that large pot of heavily salted water should be boiling. Cook the string beans for about five minutes; they should still be crisp.

Stewed tomatoes and beans combined in the pan.

  • Drain the water and add them to the stewed tomatoes.
  • Simmer, uncovered, until beans become tender but are still firm. Taste to make sure you get the right texture. Be mindful not to overcook as we do not want them to become mushy.
  • If the stewed tomatoes mixture appears dry, add a little water. Finally, add the chopped fresh basil (1-2 sprigs) and parsley (1-2 sprigs) during the last few minutes of cooking. Season with salt and pepper to taste.
  • Now, wasn’t that easy?

Tips

How to Trim Green Beans: Simply line up all the beans, so that the part that was attached to the plant are placed together. With a sharp knife, simply cut. Note that the bottom of the string bean is a lot more tender and does not need to be removed.

Can I use frozen or canned beans? Yes, cooking times will need to be adjusted. Always rinse the canned beans before using due to high sodium content.

What are the best fresh tomatoes to use? Garden fresh Roma or San Marzano tomatoes will usually produce the best results.



Kwanti Mixed Dal - Nepali Style

Thursday, July 23, 2020

  • The spices (masale)
  • a pinch Asafoetida (hing)
  • 5 - 8 Cloves (laung),
  • 5 - 6 Green cardamom (choti elaichi)
  • 1 Cinnamon (dalchini), 1 inch stick 1 tsp Turmeric (haldi) powder
  • 1 tbsp Coriander (dhaniya) powder
  • 2 tsp Cumin (jeera) powder
  • 1 tsp Black pepper (kali mirch) powder
  • 1 tsp Garam masala
  • 1 tbsp Red chilli powder
  • Salt to taste
  • 2 Tbsp oil +1 tsp Ghee
  • Tempering ( Tadka)
  • 1 tbsp Mustard (sarson) oil
  • 1 tsp Carom (ajwain) seeds 3 - 4 Dry red chillies (sookhi lal mirch), halved
  • Garnish :
  • Chopped cilantro (hara dhaniya)

Ras El Hanout

Wednesday, July 15, 2020


Literally translated as “head of shop,” the Arabic phrase ras el hanout really means “top shelf.” Legend has it this Moroccan spice blend was created by North African spice dealers who would mix together the best of what they had on offer, thus creating a heady, aromatic signature blend—sometimes 50 individual spices deep. Here the vibrant, earthy mix is pared down to just eight spices (plus salt), including cinnamon, cumin, coriander, allspice, black pepper, and ginger. It’s essential to the savory turkey pie known as b'stilla, but makes an excellent addition to lamb burgers and roasted chicken as well


YIELD
Makes about 3 tablespoons

INGREDIENTS

    • 1 teaspoon ground cumin
    • 1 teaspoon ground ginger
    • 1 teaspoon salt
    • 3/4 teaspoon freshly ground black pepper
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground coriander seeds
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground cloves

PREPARATION

    1. In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.
    2. Add turmeric and paprika to the spice mix if the tagine recipe does not have it. 

Royal Couscous

Ingredients for 10 people

  • 1kg lamb neck
  • 300g lamb shoulder
  • 800g beef brisket
  • 200g beef loin
  • 10 merguez sausages
  • 300g onions
  • 60g garlic cloves
  • 500g tomatoes
  • 600g zucchinis
  • 1 red pepper
  • 1 green pepper
  • 700g turnips
  • 600g carrots
  • 200g Moroccan hot peppers (optional)
  • 200g celery stalks
  • 250g chickpeas
  • 600g couscous granules
  • 25g butter
  • 3 tbsp ras-el-hanout
  • 3 tbsp coriander powder
  • 3 tbsp paprika
  • 3 tbsp sweet pepper powder
  • 1 tbsp fennel powder
  • 1 tbsp turmeric powder
  • Salt
  • Pepper
  • 7 tbsp olive oil

Cut all the vegetables into large chunks
Zucchini is almost into 3 pieces
Crush the Garlic into big chunks

Step 1: 

  • Brown the meat- mutton or lamb
  • Then add water to cover the meat,
  • Add all the spices
  • Mix 
  • Pressure cook for 30 minutes


Step 2:  Add to the simmered meat stew the following: 


  • Onion
  • Garlic
  • Tomatoes 
  • Carrots
  • Simmer for 30 minutes.

Step 3: 


  • Now add turnips, celery and Shimla mirch, optional hot peppers.  
  • Simmer until the vegetables are tender


Step 4: 

  • Finally add the chickpeas, the zucchini and meatballs if using
  • Simmer for 15 minutes on medium heat.

Strawberry Jam by David Lebovitz

Sunday, June 28, 2020

Strawberry Jam recipe

I was bequeathed an overload of strawberries from the Périgord – short answer: I bought four baskets and the vendor, whose booth I shop at often, threw in two extra for free, an unspoken equivalent of a carte de fidelité in Paris – so I’ve spent the past few days washing, hulling, cutting and cooking my unexpected bounty.

I’ve been making a number of things with them. And while I was chopping and thinking (which are probably the only two activities that I’m able to do at the same time), I realized that while I have a Strawberry-Rhubarb Jam recipe on the site, I didn’t have a strawberry jam. So here it is.

Strawberry Jam recipe

Although I’m giving you a recipe for the amount of strawberries that I used, you can use the same proportions if you have just a basket, or a bushel. You’ll just need to do a slight amount of math. Only the cooking time will change, so keep an eye on things. Jam-making is not something you walk away from and you need to rely more on look and feel, rather than exact times. Another thing about jam-making is that fruit and berry jams are always better made in small batches; the shorter the cooking time, the better the flavor. So if you have more than 2-pounds (900g) of strawberries, consider making jam in a couple of batches rather than one big one.

Frozen zabaglione recipe

Strawberry Jam

About 2 pints

Many traditional recipes use an equal amount of sugar to fruit, by weight, but I find it’s okay to decrease it to these proportions. Sugar is both a thickener and a preservation agent. If you reduce it too much more, your jam may not thicken and won’t keep for a long time. (Which is okay if you want thinner jam, you keep it in the refrigerator, and eat it relatively quickly.) This recipe can be scaled up or down, depending on how many strawberries you have. But if you want to make a lot more, best to make it in a couple of batches. To prepare the jars, pour boiling water into them, as well as into the lids. Let them sit 5-10 minutes, then carefully pour out the hot water and set them upside down on a cooling rack until ready to fill. Since I keep my jams in the refrigerator, I don’t put them up them in a traditional sense. I usually just overturn the jars and let them cool, which provides a reasonable seal, then refrigerate them. I find my jams keep well this way for up to one year. Check the National Center for Home Food Preservation website for instructions on how to can fruit jams. Note: Last season strawberries tend to have less natural pectin than ones that arrive earlier. So your jam may be less jelled. One strategy is the finely grate a green apple into the strawberries before cooking them, which adds pectin. (There are guidelines here for using liquid and powdered pectin.) I don’t mind the slightly runnier jam and it’s terrific on yogurt or served with fresh goat cheese for dessert.


2 pounds (900g) strawberries
1 1/4 pounds (2 2/3 cups, 580g) sugar
one lemon, organic or unsprayed
optional: kirsch (or eau-de-vie, or crème de cassis)

  1. Wash and hull the strawberries and cut them into quarters. If some are larger or smaller, just make sure the pieces all about the same size.
  2. Toss them in a large pot, such as a Dutch oven casserole made of a nonreactive material, with the sugar. Cut the lemon in half, squeeze the juice into the pot, and add the lemon halves to the berries. Stir well, cover, and let sit a couple of hours (up to 8 hours) at room temperature, stirring one or two times while they marinate.
  3. Put a small plate in the freezer. Turn the heat on under the strawberries to medium-high and cook the strawberries, stirring occasionally, as they reduce and the juices thicken. If a lot of foam rises to the surface, skim it away. When the syrup is the consistency of warm maple syrup – it will take about 10 to 15 minutes or so, depending on the pot and berries, turn off the heat and put a spoonful of the jam on the frozen plate and return the plate to the freezer. Check it in a few minutes; if it wrinkles when you nudge it, it’s done. If not, return the plate to the freezer and cook the jam a little more, testing it again. It may take a few times before you get it to the right consistency.
  4. When the strawberry jam is done, remove the lemon and stir in a few drops of kirsch, if using, then ladle the jam into the prepared jars.

Starry meals with Janice | Aditi Rao Hydari shares her undying love for ...

Saturday, June 27, 2020

The ultimate movie night snack platter.

Monday, June 22, 2020


Let me guess. You are trying to eat a little healthier after all that sweet December craziness and perhaps put chips and candy on hold for a while, but you still want something good to snack on in front of a movie this weekend? Well, we’ve got you covered.
A Healthy Movie Night Snack Platter
We have created a snack platter that leaves nothing behind and that you can toss together in 15 minutes. Fresh fruit, nuts, carrot sticks, dark chocolate, nut butter truffles and a little peanut butter cinnamon dip. Sounds good? It is! And here below is a little video where we show how to make it.

We actually recorded this last year but forgot to share. Our little assistant Noah looks so tiny and sooo cute. Now that we’ve showed you how to make it, go create that snack platter and crash in the couch with your family, friends or pets. And if you have any movie recommendations, please share!
Nut Butter Balls 
15 soft dates, pitted 
2 tbsp coconut oil 
2 tbsp peanut butter 
50 g / 1/2 cup rolled oats 
3 tbsp desiccated coconut 
3 tbsp cacao powder 
1 pinch sea salt 

For rolling 
4 tbsp finely chopped hazelnuts or desiccated coconut

Snack Platter Elements 
3 carrots, peeled and cut into sticks 
2 apples, sliced 
2 kiwi fruits, halved 
A handful nuts and raisins of choice 
A handful physalis/inca berries 
80 g / 3 oz dark chocolate, broken into large bits 
Nut butter balls (see recipe above) 

Peanut Butter Dip 
100 ml / 1/2 cup peanut butter 
2-4 tbsp water 
1 tsp cinnamon 
1 tsp maple syrup (optional)
All the fruit on the platter are just suggestions, you can of course add anything you wish. We do like the mix of truffles, crunchy carrots, crispy apple, nuts, dark chocolate (super delicious to dip in the nut butter) and a citrus fruit.

Add the ingredients to a food processor and mix until everything comes together into a sticky dough. Roll 20-25 small balls between the palms of your hand. Cover them in chopped hazelnuts or coconut. If it doesn’t stick, you can dip each ball in cold water before covering them with the nuts. Store in the fridge while preparing the other snack platter ingredients.  

Make the peanut butter dip by stirring together peanut butter, a splash of water and cinnamon. You can add a little maple syrup if you like it sweeter. Place it in the middle of the platter. Place all other elements around the dip and fill up until the platter is full. Enjoy!

Three Great Summer Spreads - Green Kitchen Stories

Last week we co-hosted a breakfast celebration at one of our favorite Stockholm cafés for Wasa crisp bread, a client that we have been working with. We created a couple of crisp bread topping recipes for them that were served at the event. And since the spreads turned out so good, we thought you also might be interested in trying them. The first one is a new take on a traditional Swedish summer spread, with yogurt, potatoes, kale, apple, celery and dill. It's sensationally good and perfect also a barbecue side. The second is a herby green pea hummus with a sting and the third is the classic bell pepper and sunflower seed spread from our first book which has been on rotation in our home for many years.

INGREDIENTS
Green Pea and Herb Hummus 
1 x 400 g tin chickpeas (rinsed and drained) 
125 g / 3/4 cup green peas (thawed if frozen) 
4 tbsp tahini 
2 tbsp lemon juice
1 handful fresh mint 
1 handful fresh coriander / cilantro
a few slices jalapeño
1/2 tsp cumin
salt & pepper to taste


Green Pea and Herb Hummus  
A green, herby variety of hummus where the sweetness from the green peas is balanced with spicy jalapeño.

1. Use a food processor to pulse all the ingredients into a smooth spread. 
2. Use water to thin if it feels to thick.
3. Taste and adjust the flavors to you liking.
4. Serve on crisp bread and top with hemp seeds.

Creamy Swedish Summer Spread 
3/4 cup /200 ml Turkish yogurt
2 tbsp capers, coarsely chopped
2 tsp dijon mustard
1 bunch fresh dill
salt och peppar to taste
4 medium sized boiled potatoes
1 green apple 
4 celery stalks 
1 large handful dino kale / cavolo nero


PREPARATION
Creamy Swedish Summer Spread
We have a lot of creamy spreads in Sweden and Denmark but most of them are based on fish and mayonnaise. Our version spread is made with yogurt as base and celery, apples and kale for crunch. Good on bread or as a side for barbecue.
1. Stir together yogurt, capers, mustard, dill and salt and pepper to taste. 
2. Chop the potatoes and apples in small cubes, slice the celery thin and chop the kale coarsely.
3. Stir everything through the yogurt until all is combined and creamy. 
4. Add more dijon, dill, salt or pepper if needed.
5. Serve on crisp bread with fresh dill on top.

Red pepper and Sunflower Spread 
3 large red peppers (you can also use pre-roasted on jar)
75 g / 1/2 cup sunflower seeds 
a pinch cayenne pepper 
sea salt 
1/2 lemon, juiced 
2 sprigs rosemary, leaves picked


Red pepper and Sunflower Spread
This simple sweet and a little spicy red pepper spread is great on crisp bread or as a side to basically anything. 
1. Preheat the oven to 200°C. 
2. Cut the peppers in half, discard the seeds, place on a baking tray and roast for about 40 minutes, or until slightly charred. 
3. Remove from the oven and leave to cool. 
4. Meanwhile, briefly toast the sunflower seeds, cayenne and salt in a frying pan (or on a separate tray in the oven. 
5. When the peppers are cold, peel the skin away. 
6. Chop them and place in a food processor or blender, add the sunflower seed, lemon juice and rosemary, and purée until smooth. 
7. Taste and adjust the seasoning if necessary. 
8. Transfer to an airtight glass jar. Keeps in the fridge for up to 2 weeks.
We have a lot of creamy spreads in Sweden and Denmark but most of them are based on fish and mayonnaise. Our version spr
PREPARATION
Creamy Swedish Summer Spread
We have a lot of creamy spreads in Sweden and Denmark but most of them are based on fish and mayonnaise. Our version spread is made with yogurt as base and celery, apples and kale for crunch. Good on bread or as a side for barbecue.
1. Stir together yogurt, capers, mustard, dill and salt and pepper to taste. 
2. Chop the potatoes and apples in small cubes, slice the celery thin and chop the kale coarsely.
3. Stir everything through the yogurt until all is combined and creamy. 
4. Add more dijon, dill, salt or pepper if needed.
5. Serve on crisp bread with fresh dill on top.



Pumpkin & Kale Salad - Green Stories


Pumpkin_Salad_wedding_2

Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know.

Lots of love from us!


Wedding_rosendal_6    Pumpkin_Salad_wedding_3

This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating.

Roasted Pumpkin Salad with Cavolo Nero & Buckwheat
Serves 4

1 Hokkaido squash, Kent pumpkin or other small winter squash/pumpkin variety
200 g / 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed 
1 cup / 250 ml / 170 g raw buckwheat groats, rinsed

Dressing
125 ml / 1/2 cup olive oil
3 tbsp maple syrup
1-2 lemons, juice + zest
1 cm / 1/2 inch fresh ginger, finely grated
Sea salt & pepper

To serve
Pomegranate seeds
1/2 cup / 75 g toasted pumpkin seeds
1/2 cup / 150 g feta cheese

Set the oven to 200°C / 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl.

While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy!

Pumpkin_Salad_wedding_4

Subscribe to: Posts ( Atom )