Tag Archives: beans

Sweet and Sticky Green Bean Stir Fry With Everidae Sauce

Sweet and Sticky Green Bean Stir Fry

I work from home.  For those of you who work from home you might understand that this means I work from home A LOT.  At all hours.  And it can be taxing.  (If you work from home and don’t work A LOT I want to know your secret!)  But…there are also some perks.  For instance, I get to eat a homecooked lunch every single day.  And what could be better than that?  Most of the time my lunches are super-quick veggie and grain concoctions, eaten in front of the computer while I sift through emails.  But sometimes, I like to treat myself and step outside of my zucchini-onion-soy-fish sauce routine.  This dish is super-quick.  It’s just a simple veggie dish.  But it feels special, like I’m at a nice asian restaurant for lunch.  This dish deserves my attention.  It deserves for the computer to be silenced, deserves a linen napkin, and deserves to be enjoyed slowly with chopsticks.  I prefer this served with a cup of miso soup but it certainly doesn’t need anything on the side.  I also like to serve my green bean stir fry on top of my special grain blend.

My rice blen

To make my grain blend, put 1 cup brown rice in a dutch oven and cover with water by 1 inch.  Cover and bring to a boil then turn heat to low and let simmer for 25 minutes.  Add 1/2 cup farro, 1/2 cup millet, 1/2 cup black and/or white quinoa, and 1/4 cup radish seeds (you can use any of these, some of these, or just make the brown rice plain–whatever works for you!).  Add more water if needed so the water level is about 1/2 inch above the grains after adding all grains.  Cook another 15-20 minutes covered on low heat.  Turn off and let sit for 10 minutes before fluffing.  The radish seeds are my favorite part.  they pop in your mouth and are so fun to eat!  This makes quite a bit of grain blend so once it is completely cooled I spoon the leftovers into quart-sized freezer bags, flatten, and freeze for future lunches or dinners.  Makes things so much easier when I’m wondering what to make for a meal and don’t want to spend 45 minutes cooking rice!

I decided to add carrots to my stir fry today.  Other days I do mushrooms.  Other days just green beans and onions (always onions–love onions!).  My little dog loves eating carrots for a snack so she loves it when I make this dish because she nibbles on the raw carrot ends.  Today I shaved the carrots.  Other times I julienne or simply slice thinly into rounds or on the bias.  I think you are getting my drift.  Whatever floats your boat with these stir fries!

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One thing I always do is shock the green beans.  You want them to stay pretty and bright green in the stir fry.  The best way to do this is to plunge them in cold water after blanching them.  These are my green beans after shocking:

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One more thing.  I’ve been using a sauce lately called Everidae Sauce.  You don’t need it for this recipe–this recipe is great with just some soy sauce, honey, and crushed red pepper.  But if you want to try something really tasty, you can get it on Amazon if you aren’t local to Grand Rapids.  It’s produced by Grand Rapids own Dominic Sorenson at an incubator kitchen called Uptown Kitchen.  This sauce makes so many things tastier!  Just a tablespoon or two added to my plain ol’ veggie and rice routine really takes the dish somewhere.  I love habanero and love spicy but even if you don’t, there is a mild version of the sauce to flavor a dish without adding too much heat.  From the Scoville Farms Everidae Sauce Website:  “Dominic created the sauce to fill the need for a more versatile Habanero sauce, less spicy than traditional sauces with a flavor that wouldn’t overwhelm the subtle flavors of his favorite dishes. Dominic puts his extensive food industry experience to work when personally making each batch. Working in small batches, he prepares each ingredient by hand, cooks, cans and labels each jar of sauce before hand delivering to local specialty stores and markets.  Each of the three versions of Everidae Sauce (Mild, Medium, Hot) are made with fresh Carrots, Sweet Onions, All Natural Garlic, Whole Orange Habaneros, Cider Vinegar, White Sugar, Salt and Natural Fruit Pectin.”  Yum!

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Okay, without further ado, the recipe!

Sweet and Sticky Soy-Garlic-Honey Stir Fry With Everidae Sauce

  • Salt
  • 1 pound green beans
  • 2 tablespoons olive oil
  • 1/2 cup thinly sliced red onion
  • 2 carrots, shaved into ribbons
  • 3 garlic cloves
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Scoville Farms Everidae Sauce (optional)
  1. Bring a large pot of water to a boil and salt it.  Add the green beans and cook about 2 minutes.  Don’t overcook or they will become soft and won’t maintain their vibrant color.  Submerge the green beans in a bowl of ice water to stop them from continuing to cook.
  2. Put olive oil in a large, heavy skillet or wok.  Cook the onions over medium heat for about 2 minutes.  Add the garlic and cook for another minute.
  3. Toss the green beans and carrot ribbons into the pan and turn it up to high.  Let brown, stirring often, for 2 minutes.
  4. Add the soy sauce, honey, and Scoville Everidae sauce and toss to combine with the vegetables.  Cook for another minute until the sauce thickens and gets a little sticky.
  5. Serve on brown rice or a blend of grains.

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Creamy White Bean and Celery Root Dip With Fresh Herbs

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Welcome to another Food Matters Monday!  Today’s recipe choice, selected by Lexi at Lexi’s Kitchen, is something that will surely find its way onto my (healthier) holiday spread.  It is creamy, simple, delicious, and so much better than many of the creamy dips out there.  I’ll take this over Rondele any day!

White Bean and Celery Root Puree

This was also a great opportunity for me to pull out some of my pre-cooked beans to use.  I recently read something about cooking beans in Super Natural Every Day that inspired me.  Heidi suggested cooking beans and storing them in the freezer in freezer bags so they are quickly ready to use.  I had been storing my cooked beans in Pyrex but it always took so long to thaw out the block of beans so this new method was worth a shot!  I cooked up some garbanzo beans, mung beans, white beans, pinto beans, and black beans, all in separate large pots (I felt a little crazy with so many pots bubbling away but I knew that the result of my madness would pay off!).  I let each pot cool, drained the beans (let sit in the colander for a couple of minutes until all the liquid is gone), and scooped beans into sandwich, quart, and gallon freezer bags.  Now I have beans of all types for any size recipe: larger recipes (soup), medium recipes (like this bean dip), and single portion sizes for when I just want to add some beans to a stir fry or salad.  Genius!

I modified the original recipe to give it a little more oomph with some garlic and fresh lemon juice.  I also had a celery root hanging around and begging to be put to good use so I cooked that up and pureed it with everything.  If you love celery root as I do, it is a great addition but completely optional.  This dip is great without it too.

Check out what the other Food Matters Project participants came up with here.  They are a creative lot!  For visual inspiration, check out the FMP Pinterest board.

White Bean and Celery Root Dip With Fresh Herbs

White Bean and Celery Root Dip With Fresh Herbs; adapted from Mark Bittman’s The Food Matters Cookbook

Note from Bittman:  This puree has a stunning green color from all of the fresh herbs and is the perfect dip-warm, cold, or at room temperature-for toasted bread or crudites.

  • 1 tablespoon olive oil, plus more for garnish
  • 1 leek, white part and some of the green, trimmed, well rinsed, and chopped; or 1 onion, chopped
  • 1 clove of garlic, minced
  • 1 cup chopped mixed mild herbs, (I used parsley, cilantro, and mint but you can also try basil or chervil as options)
  • 1 tablespoon chopped fresh oregano, tarragon, or thyme
  • 3 cups cooked or canned cannellini, navy, or other white beans, drained, liquid reserved
  • 1 small celery root (optional)
  • Juice of 1 lemon
  • About 1 cup bean-cooking liquid, stock or water, or more as needed
  • Salt and black pepper
  • Crudites and crackers to serve
  1. Put the oil in a large skillet over medium heat. When hot, add the leek and cook, stirring occasionally, until it is soft, about 5 minutes. Add the chopped herbs and garlic and cook a minute or 2 more.
  2. In the meantime, add cubed celery root to a small pot with water to boil.  Boil for about 10 minutes or until very soft but not breaking apart.
  3. If you want a smooth dip, transfer the beans, leek/herb/garlic mixture, lemon juice, and celery root to a blender or food processor and process, adding as much liquid as you need to make a smooth but not watery puree. If you want a lumpier texture, mash the beans right in the pan with a fork or potato masher, adding liquid slowly to get them as soupy as you like.  Note:  I saved a couple of spoonfuls of the un-processed bean mixture to top the dip with.  I also added a sprinkling of pine-nuts.
  4. Sprinkle with salt and pepper; taste and add more if necessary. If you want your dip hot, heat and serve immediately or keep warm over low heat for up to an hour or so. Garnish with a drizzle of olive oil if you like.  This dip also tastes quite good cold!  I served mine with carrots, cauliflower, radishes, and rye crackers.  Mmm!