Eating vegetables is a hot topic, remember when Jessica Seinfeld hid them so her kids didn’t know they were eating them and caused such controversy? I think that’s the most ridiculous thing. Kids will grow up never knowing what vegetables look or taste like! I’ve never understood what all the fuss is because growing up, my siblings and I ate vegetables at every meal and loved them. My mom was a fantastic cook, so that may have something to do with it? She always presented food with loads of flavor and variety, we looked forward to our dinners.
So is it because modern parents dote on their kids too much and give in to their whims? Is it a cultural thing? Would love to hear your take on this topic!
Practicing what I preach – use what I have in the fridge, so green beans but prepared 2 ways, one cold and one hot! Beans are not in season in Florida, I found out through this handy site where they list vegetables and fruits that are in season in your state.
This month, we are celebrating #Letslunch member, Joe Yonan’s new cookbook: Eat Your Vegetables, Bold Recipes for the Single Cook, congratulations Joe! Such an important book to inspire folks who don’t have a clue how to prepare them.
What’s my favorite vegetable? Very tough choice, there are too many but one of my favorites is Morning Glory (kung kong is what my family usually call this) with hollow stems and cooked tender with pounded chilies in shrimp paste sauce, hmm. When my mom made that, she had to make 2 heaped plates! If you ever get a chance to have this vegetable, get it and have some for me!
Just a reminder if you’ve not visited my blog before, I don’t use measurements or recipes when I cook, just a pinch of this and that and viola. So here’s Green Beans, 2 ways, enjoy!
Ingredients:
1 lb. approx. green beans blanched with drop of Avocado oil
Green Bean Salad
Handful fresh pineapple cubes
1 plum or Romana tomato cubed
1 scallion chopped
Pinch of cilantro chopped
Annie’s chili lime salad dressing
Make this dish first to prevent discoloration.
1) Blanched all beans in boiling water in my cast iron wok with few drops of Avocado oil to prevent discoloration, great tip I learned from my mom. Drain after tasting to see if cooked but still very crunchy. Run cold water to prevent cooking.
2) Drain well and plate beans, add all chopped ingredients and toss well in dressing, done!
Green Beans in Spicy Thai Satay Shrimp Paste
Avocado oil
2 cloves Garlic thwacked
knob ginger shredded
red bell pepper, small cubes
I scallion chopped
Pinch cilantro chopped
1 heaped teaspoon of Spicy Thai Satay Shrimp Paste
Method:
1) Wipe out wok, heat it up, then add 2 swirls of Avocado oil and fry up red bell pepper, scallions in garlic and ginger till you can smell yumminess but not burning.
2) Add beans and Satay Shrimp Paste, combine well, it’s done!
#LetsLunch is a virtual lunch where food bloggers from all over the world come up with a theme. I’ve met the neatest food bloggers, if you want to join, post a comment below or on Twitter using #LetsLunch. Below are everyone’s take on Eating Vegetables!
Annabelle‘s Farmer’s Market Gazpacho at Glass of Fancy
Grace‘s Vegetable Tempura at HapaMama
Jill‘s Fusilli with Corn Sauce at Eating My Words
Joe‘s Guaca-Chi at Joe Yonan
Linda‘s Chocolate-Zucchini Twinkies at Free Range Cookies
Linda‘s Gateway Brussels Sprouts at Spicebox Travels
Lisa‘s Totally “Free” Veggie Soup at Monday Morning Cooking Club
Pat‘s Umami-Laden Green Beans at The Asian Grandmothers Cookbook
Vivian‘s Kangkong (Water Spinach) with Fermented Beancurd, Chili and Garlic at Vivian Pei
