3 tablespoons vegetable oil, divided (I use 2 tablespoons)
1 pound green beans, stemmed and halved on the bias (I just snap them into smaller pieces)
1/4 cup water
1 tablespoon finely grated fresh ginger
½ teaspoon red pepper flakes (optional)
2 tablespoons unseasoned rice vinegar
Ground white pepper (optional)
In a small bowl, stir together the sugar, fish sauce and soy sauce. Set aside.
In a large Dutch oven or 12-inch skillet over medium-high, heat 2 tablespoons of the oil until beginning to smoke. Add the beans and cook, without stirring, until beginning to color, about 3 minutes.
Add the water and immediately cover the pan with a tight fitting lid. Cook until the beans are bright green and barely tender, about 2 minutes.
Clear a space in the center of the pan, then add the remaining 1 tablespoon oil (I don’t add any more oil) to the clearing. Stir in the ginger and pepper flakes and cook until fragrant, about 30 seconds. Pour the sugar-fish sauce mixture into the skillet and cook, stirring occasionally, until the liquid has thickened and coats the beans, about 1 minute.
1 cup chicken broth (I use 1 teaspoon Better than Bullion with 1 cup water)
2 teaspoons grated lime zest
1/4 cup lime juice (approximately 2 limes)
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
In a large pot over medium-high, melt the butter. Add the chicken and scallion whites, then cook, stirring once or twice, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes.
Add the tomato paste, garam masala, cardamom, turmeric, 1.5 teaspoons salt and 1/2 teaspoon pepper.
Cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the bean liquid, broth, lime zest and juice, then bring to a boil. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is opaque when cut into, 5 to 7 minutes (I like to cook this, partially covered, for at least 15 minutes to allow the chicken to get really tender.
Stir in the scallion greens and the beans, then cook until the beans are heated through, another 2 minutes. Taste and season with salt and pepper.
Tip: Don’t forget to save the liquid when draining the beans. It adds both body and flavor to the dish. If you do accidentally discard it, simply increase the chicken broth to 2⅓ cups. The braising liquid will be thinner, but the dish will still be tasty.
2/3 cup whole natural almonds, divided (I use 1/2 cup)
1.5 cups nonfat or 1% milk
1 cup nonfat or low-fat plain yogurt (not Greek-style)
1/3 cup all-fruit blueberry jam (I use 3 tbsp low-sugar blueberry jam)
1 teaspoon pure vanilla extract
Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until lightly browned and fragrant, 3 to 5 minutes. Allow to cool slightly, then chop them coarsely (I put them in a ziplock bag and pound them into smaller pieces).
In a medium bowl, stir together the milk, yogurt, jam, and vanilla.
Stir in the oats, chia seeds, and half of the almonds.
Stir in most of the blueberries, leaving out some for topping.
Divide the mixture evenly among four 12-ounce (1[1/2]-cup) jars. Top each with the remaining blueberries and almonds. Cover tightly and refrigerate overnight or at least 8 hours. Serve chilled or at room temperature. (Note: the nuts on top will soften a bit in the refrigerator. If you want them extra-crunchy, sprinkle them on right before serving).
The jars will keep up to 4 days in the refrigerator.
Nutrition facts calculated using my recipe alterations
1/2 lb fresh green beans, cut into 1 inch pieces (canned works too)
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/4 white or red onion, thinly sliced
1/4 cup chopped pickled jalapeños
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon dijon mustard
1/4 cup olive oil
1.5 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper
pinch of cayenne pepper or red pepper flakes
Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 3 minutes. Drain and plunge the green beans into ice water. Drain again.
In a large bowl, whisk together the ingredients for the dressing.
Add the vegetables to the bowl and toss well. Allow to sit for at least 30 minutes or overnight (the longer it sits the better); and toss again before serving.
When I made this I found it needed additional dressing than the recipe called for.
1½ cups pearl barley (do not substitute hulled barley or hull-less barley)
1/2 teaspoon kosher salt, more to taste
3 tablespoons extra-virgin olive oil, plus extra for serving
2 tablespoons pomegranate molasses
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
⅓ cup golden raisins
½ cup coarsely chopped cilantro
¼ cup shelled pistachios, toasted and chopped coarse
3 ounces feta cheese, cut into ½-inch cubes (¾ cup)
6 scallions, green parts only, sliced thin
½ cup pomegranate seeds
Freshly cracked pepper, to taste
1. Cook barley according to package instructions, as brands may differ; or try ATK’s instructions: Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
2. Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add barley, raisins, cilantro, and pistachios and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.