Deliciousness (worth ditching a movie for)

the results!

Ok, Maudie. You and I are gonna be able to feed ourselves gluten-free and vegetarian, even vegan if you leave out the last ingredient. You ready? I made some notes for us. 

 

wtf is that
 Alrighty, first there is a tiny bit of prep work, but this is something you and I should have on hand anyway. I call it flavor crystals, and MBf says you can use it in any kind of stirfry. It doesn’t look like much: just a frozen chunk of green goo. But trust the results. Here is the whole recipe and I’m sure recipes to use it in: 

http://cooking.nytimes.com/recipes/1017249-amanda-cohens-secret-weapon-stir-fry-sauce

[Note: this link is behind a paywall, which is ridic uncool. I have copied the flavor crystal instructions here so that I may live long and savor:

Secret Weapon Stir-Fry Sauce (flavor crystals)

2/3 cup cilantro

2/3 cup parsley

2/3 cup Thai basil (or substitute regular basil)

4 cups spinach

2 cloves garlic, peeled

2 tablespoons peeled and chopped fresh ginger Tear all the stems off the herbs and spinach. (No need to be exact, just rip off most of them.) Blanch the cilantro, parsley, Thai basil, and spinach in a pot of boiling water for about 30 seconds. As soon as they turn bright green, take them out and drop them into a bowl of ice water. Take the greens out of the ice bath and shake off excess water (but leave the greens wet). Put them into a blender or small food processor with the garlic and ginger. Blend until you have a smooth, dark green purée. If it’s too thick, add a little water to keep it moving, about 1 tablespoon at a time. Pour purée into an ice cube tray and pop it into the freezer. To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.]

Ok, so we make that and then we’re armed for more goodness. 

But on to tonight’s flavor slaw: delicious green beans and tomato sauce kinda like tikka masala. MBf says it just needs fenugreek to get right to tikka masala like we like. It’s so good I preferred to come home and have MBf teach me how to make it rather than go out to a movie. Yeah. It’s good. He made a double batch for this, and I’m sure I’ll eat all of whatever we make. So cut the recipe in half if you want, but I won’t. 🙂
Ingredients: 

 

crushed tomatoes, spoon for coconut oil
  
miso paste and coconut oil
 
ghee aka fancy butter
  

ze onion

green beans: snip em
   
coconut milk, like for making piña coladas. and thats the extent of my cooking.
 

  •  Onion, one big old white onion. Cut it all up. 
  • Green beans, maybe 1.5 lbs. Mine filled a colander. Cut off the ends, and wash them. Check the time lapse I sent you. 
  • A big can of crushed tomatoes. MBf used one with basil because he didn’t have basil when he made the flavor crystal. 
  • Two normal sized cans of coconut milk. 
  • A spoonful of red miso paste, or if you can’t find it, red curry paste. Not powder. 
  • One to 1.5 cup of veggie broth 
  • Coconut oil
  • Ghee (which you can leave out to be vegan)
  • Rice
  • A flavor crystal
  • Lemon (juice it)
  • Salt and pepper. 

You can use just butter, the friend of the heart, in place of both the ghee and coconut oil. 

What you do: 

You should start cooking your rice first thing. 

Put the cut onions in the pot/pan you’re going to use. This makes a lot. 

Put a few teaspoons of coconut oil in there too, and cook the onions over medium heat. 

Cook the onions 5-10 minutes, then add the flavor crystals, beans, tomatoes, coconut milk, lemon juice, curry paste, and veggie broth. Add a pinch of salt and ground black pepper. That will be to taste, so add more later if you want. 

That’s it. Now just cover it and cook it until the green beans are the right tasty texture. 

rice, Évidement. with ghee (or butter)
  
When the rice is finished, put chunks of ghee (or butter) into it. Stir and put that suckah on a plate!

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