asparagus beans….yes

Last weekend at Hollygrove market I came across some interesting long purple bean pods.  At first thought they looked like a haunted house prop (reminder for Halloween theme party).  After further google-ing I discovered that these curious beans were in fact asparagus beans…..um, yum.  Paired with some thai basil, and some other local veggies they made a delicious Sunday dinner.

                                                      Exotic deliciousness

 

                                                   Asparagus bean stir fry

                       4 cloves garlic minced

                         1 bunch green onions  cut in to 2 inch pieces and halved

                                                           1 red pepper

                                                         3 carrots sliced

                                  1 bunch asparagus beans cut in to 1 inch pieces

                                                         2 sprigs thai basil

                                                     1 tbsp peanut or olive oil

                                                           my asian trinity

The three things you need to make any delicious Asian meal, siracha (asian hot sauce), sesame oil, and Braggs liquid aminos, a healthy alternative to soy sauce http://www.bragg.com/ (seriously obsessed with these products).  These three friends have helped me make many meals and I’m sure you will love them as well.   

1. Place peanut or olive oil and veggies in wok or frying pan.  A wok works best but a frying pan will certainly do.

2. When veggies begin to sizzle add in 1/2 tbsp sesame oil, 2 tbsp braggs liquid aminos, and 1 tsp sirracha (depending on how hot you prefer)

3. cook veggies in this mixture stirring frequently until softened.

4. remove from heat and add chopped thai basil leaves and more braggs to taste (use this like you would soy sauce) mix all ingredients thoroughly and enjoy!  I topped mine with green onions and cucumbers which gave it a nice cool finish

 

The soup on the side is a simple boiled miso soup packet  with shitakes and greens added in.  Miso makes for a great soup base if you are looking for a quick and easy way to add some veggies in to your day.  I used turnip greens and it was fantastic!

Impromptu Greek Night

Nothing like a themed dinner party to liven up a Sunday night.  This one was done at random, but rest assured next Greek night will include Ouzo and outfits.  Heres how take 1 turned out……        Shrimp kabobs, watermelon feta salad, olive scalloped potatoes, and grilled okra.

 

                        Olive scalloped potatoes

                                              3-4 potatoes peeled and thinly sliced

                                   1 cup assorted green, black, and kalamata olives sliced

                                                         3 cloves garlic minced

                                                          1 tbsp fresh rosemary

                                               1 1/2 cups chicken or vegetable stock

                                                      1/2 cup crumbled feta cheese

                                                           salt and pepper to taste

1. Preheat oven to 400 degrees.  Place a layer of sliced potatoes in the bottom of a baking dish.

2. cover layer of potatoes with 1/3 of the olive mixture, 1/3 of the garlic, and 1/3 of the feta.

3. Cover olive layer with another layer of potatoes and repeat 2 more times finishing with olives and feta on top.

4. pour chicken broth over layered potatoes and top with rosemary.  Cover with tinfoil and bake 45 minutes.  After 45 minutes uncover potatoes and broil for 5 more minutes.

5. Enjoy!  This is my all time favorite way to prepare potatoes.  If you like olives you will love these Greek style potatoes!

 

                                                                             Watermelon and feta salad

                                                      1/2 watermelon diced

                                        1/4 cup feta cheese cut in to small chunks       

                                                 1/4 cup sunflower seeds toasted

                                                                   1 tsp salt

                                                           1 can black olives

                                                       2 cups chopped spinach

Combine all ingredients in a bowl, stir thoroughly, refrigerate for 30 minutes and enjoy!

 

Both of the previous recipes went great with grilled okra (if you haven’t tried this light up the charcoal and get ready) and shrimp, pepper,tomato, and mushroom skewers marinated in olive oil with basil and oregano.  Simple summer deliciousness.  OPA!!!!                

Omaha…Somewhere in middle America

A photo diary from my recent-ish trip home…. Old alley ways, green fields, and a fair amount of adult beverages.

 

And some music to go along with it all…..