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.

Sherry Shrimp Stir Fry

        It's the first Friday of Lent and that means it will be time to go meatless.  Growing up in a strict Catholic household, my grandmother never served meat on Fridays.  Yes, she did it the whole year! 

      

       As time passed and now that I cook for my own family, the tradition of not having meat on Fridays has become limited to the Lenten Season.  In fact, pre food allergy diagnosis, it slowly evolved into our family's Pizza night that's loaded with all kinds of meat and the works. Since we have already changed our family's menu for months now and I have been reading countless books on healthy living, allergies and weight loss (shhh.... the later is a secret!), I am thinking of restarting the meatless Friday tradition.  After all, non of the children is allergic to fish, shellfish and veggies.  Sounds good?

 

       Anyway, here's one of my favorite easy to make shrimp dish.  It's so versatile, one can serve it as an appetizer and even as a main dish when paired with rice/noodles and veggies.  Oh, these shrimps are even great with your favorite wine for that Friday night happy hour.      

 

 

 

Ingredients:

 

2 lbs fresh shrimp (easy peel with shells on)

3 Tbs extra virgin olive oil

1 tsp fine sea salt

1/2 tsp ground black pepper

1/4 cup sherry wine (vegetable broth if you don't like alcohol)

1 tsp garlic powder

1/2 tsp chili flakes

1/4 tsp ground cayenne pepper (you can use more)

1/4 cup chopped fresh parsley

 

1. Bring a big sautee pan or wok to medium heat. 

2. Once hot, add olive oil and shrimps.

3. Season with salt, black pepper, garlic powder and cayenne pepper. 

4. Pour in the wine or broth and let it reduce to half.  Keep mixing the shrimps so that it will cook evenly on all sides.

5. When the shrimps has turned pink evenly, sprinkle with chili flakes and chopped parsley.  Make sure not to overcook or else the shrimps will be tough.

6. Transfer to a serving plate and serve with a wedge of lemon.

 

Enjoy!

 

-Roz