Asian Style Stir Fried Green Beans

        I can't believe how the past two weeks of November flew. With the Bake Sale for the Philippines, parent teacher conferences, kids' increased homework and sudden influx of laundry brought about by the crazy Jersey weather, everything seemed to be in the Urgent list.  Then came yesterday's Thanksgiving Feast for Child #3.  Yes, it's already Thanksgiving week people! 

      For those who are still wondering what dishes to make for the big feast, I have this very easy, unique and of course delicious recipe for string beans.  Since this is not the traditional one that is loaded with cream, bread crumbs and fats, you and your guests will be happy to have extra room for dessert.  Who doesn't like that? 

       The shrimp paste needed for this recipe is readily available at any Asian store.  A jar is usually less than $3.  If this is the first time you will use it, don't get scared with the smell. Straight out the the bottle, this ingredient is really pungent and salty.  Once it hits the oil though, it will bring out a nice earthy flavor.  Watch out!  It is really concentrated so a little goes a long way. 

        Expecting a big crowd?  Just double the recipe and the result is still awesome.  Since this side dish is fine at room temperature, you can easily make it ahead of time as well.

          I'm sure most of us are grocery rushing already, I will not be keeping you.  Happy Thanksgiving Tuesday my friends.

- Roz                    

Ingredients:

2 24 oz bags green beans (about 2 lbs)
8 big cloves of garlic sliced
1/2 cup sliced red onions
2 tsp. shrimp paste
1/2 tsp. ground black pepper
2 tsp. canola or corn oil (you can also use bacon grease for extra flavor)
1 tsp. chili flakes
2 Tbs. lemon juice
2 Tbs. water or broth

1. In a big pan or wok if you have it, preheat the oil until it is almost smoking.
2. Saute garlic, red onions and shrimp paste for about 1 minute.
3. Add the green beans, black pepper, chili flakes and water.
4. Stir fry until the green beans are tender.  Depending on the freshness of the green beans, it will be about 7- 10 minutes.  Make sure to keep on stirring for even cooking.  Make sure not to over cook.
5. Once the beans reached your preferred tenderness. Turn off heat and drizzle the lemon juice.
6. Serve warm or at room temperature.

Cheesy Garlic Breadsticks with Baked Bean Dip

       With 4 active children in the house, it is a fact, that I always need easy to prepare and healthy snacks.  Oh did I mention that they are good eaters too?  That is why when we started to convert to a  food allergy friendly home, I am more worried on what they will have for snacks than regular meals.  Let's put it this way, snacks at our home include starch, protein and fruits too.

 

         Since I am still in the learning / experimenting stage of baking wheat, dairy, soy and egg free healthy breads, muffins and snack cakes, I now rely on gluten free and allergy friendly mixes to fill in the starch they need. While working with mixes is often a hit/miss situation texture wise, as long as the end product tastes good, my kiddos will not complain.  After all, it's supposed to be just a snack right? 

 

          Anyway, this snack or appetizer recipe turned out as a surpise hit. The breadstick mix is very affordable ($2.89 a box). Plus it only required few extra ingredients that are already in the fridge.  A little warning though, this is quite addictive. 

     For the Breadsticks, I used Chebe Garlic-Onion Gluten Free Breadstick Mix.  Since the instructions on the box ask for eggs, milk and cheese, I decided to use these ingredients instead.

 

       1 box of Chebe Breadstick Mix

       1 Tbs. Extra Virgin Olive Oil

       1 Tbs. Canola Oil

       1/4 cup Vanilla Almond Milk (or you can use Rice Milk too)

       2 Tbs. Flax Seed Meal

       6 Tbs. water (lukewarm)

       1 cup Daiya Cheddar Style Shreds

 

1. Preheat oven to 375 degrees.

2. In a small bowl, mix flaxseed meal and water.  Set aside.

3. With a stand mixer running on low, make the dough by combining the Breadstick mix, oils, flaxseed mixture and Daiya cheddar. 

4. Slowly drizzle with milk.

5. Mixture will look more like soft sand which is fine.

6. Knead the dough for about 5 minutes or until smooth.  

7. Divide the dough and roll into sticks. The thinner the better.

8. Place into ungreased baking sheet lined with parchment paper.

9. Bake for 20-25 minutes. 

 

Note:

      - The breadsticks do not brown well so check at the mininum baking time to avoid over baking.

      - These have a crunchy texture and not soft, bread like.

      -  I found out that it is better to make the breadsticks thinner to avoid a gooey center.

      -  Perfect for dipping.

 

 

      For the Baked Bean Dip, I did a little cheating this time.  I used my favorite brand of canned baked beans and pureed it. Surprisingly, it complemented the breadsticks quite well.  

 

 

-Roz

 

 

FREE Jules Gluten Free Thanksgiving E-book

     Looking for Gluten-free recipe ideas for Thanksgiving?  Just for today (Oct.3, 2012), you can download this E-book by Jules at no cost.  It's filled with more than 20 recipes (with substitutes if you're GEDS free like us), holiday tips, 6 week planning timeline and more.

 

      I just got mine and I can't wait to try the recipes.  Hurry! You have a few hours left.

 

 

-Roz