Curry Beans, Potatoes, and Chickpeas

 Curry goes with almost anything. This Indian dish uses common ingredients.

करी बीन्स, आलू और छोले (Hindi)

/karee beens, aloo aur chhole/

~Indian food stand~

Serves 6

olive oil

2 organic onions, thinly sliced half moons

2 tsp. (2 g) each: turmeric and cumin

1/4 tsp. (0,5 g) cayenne (or more to taste)

4 cups (520 g) each organic: diced potatoes and cut into small pieces green beans

2 cups (260 g) organic canned chickpeas

3 cups (720 ml) organic vegetable broth

optional or additional organic: 

• sweet potatoes
• squash
• carrots
• broccoli
• cauliflower
• celery
• eggplant

एक /ek/ १ 1. Heat the oil in a pot over medium heath.

दो /do/ २ 2. Sauté the onions about 30 seconds.

तीन /teen/ ३ 3. Stir in the spices and cook about 30 seconds.

चार /char/ ४ 4. Add the potatoes, beans, chickpeas and the broth, plus another optional ingredients.

पांच /panch/ ५  5. Bring to a boil, then cover, and simmer for 20 minutes. Insert a fork into a piece of potato to see if it is tender.

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Lamb Brandenburg Style

The State of Brandenburg is located in northeastern Germany. Its cuisine is considered down-to-earth compared to other German cuisines. This is due to influences from their Slavonic roots: vegetables, game, mushrooms, fish with many regional specialties even the beer (Bernauer Bier) and fruit brandies are different. 

Brandenburger Lammfleisch (German)

Servers 4

2 pounds (910 g) organic lamb, diced into cubes

2 organic sliced onions

(dairy-free) organic butter

olive oil

1/2 cup (120 ml) red wine

2 cups (480 ml) organic vegetable broth

organic green beans, cleaned and sliced

organic potatoes, diced

Himalayan salt and black pepper to taste

serve with savory spice

optional: organic raw asparagus

eins 1. In a pot, roast the lamb cube in the butter.

zwei 2. Add the wine, then put in the onions and spices.

drie 3. Add the broth, cover, and braise for an hour over medium heat.

vier 4. About 20 minutes before the lamb is done, add the beans and potatoes to the pot.

fünf 5. Cook until the inside lamb temperature is 145F/63C.

sechs 6. Serve with savory sprinkled on top and optional asparagus.

Try some other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

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Roasted Vegetables

I have never been found of Brussels sprouts. (Mike) My brother-in-law made them decades ago, and I liked them. But I never had them any more until Alia baked them. I ate them twice in the past few weeks! Roasting them did the trick.

Brussel sprout plants

Makes 8 servings of

1 cup (130 g) each

Preheat the over to 400F (200C)

2 cups (260 g) each organic:

• Brussels sprouts, cut into fourths
• sugar snap peas
• green beans, cut in half

1 cup (130g) each organic:

• yellow summer squash, sliced
• green summer squash, slice
• shallot, minced

3 organic garlic cloves, chopped

1/4 cup (60 ml) olive oil

3/4 cup (180 ml) balsamic vinegar

pinch of Himalayan salt

📌Add optional vegetables of your choice.

1. In a large bowl, toss the Brussels sprouts, peas, green beans, squashes, shallot, and garlic.

2. Add oil, vinegar, and salt.

3. Place the vegetables in a single layer on a sheet pan.

4. Roast for 20 minutes, stirring halfway thought the baking.

5. Remove when the vegeagbltes are golden brown, soft, and caramelized.

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Lebanese Lamb with Green Beans in Tomato Sauce

Green beans contain Vitamin B6, which can treat more than 100 health conditions. Organic lamb is an excellent source of high quality protein and iron. The unsaturated fat is common in the healthy "Mediterranean-type diet".

Serves 4

It can be prepared up to 3 days 

in advance.

"Lebanese Tomatoes and Green Beans": http://veggiefernandezs.blogspot.com/2017/09/lebanese-tomatoes-and-green-beans.html

2 Tbs. (30 ml) olive oil
1 pound (455 g) organic lamb cut into cubes
1 Tbs. (15 ml) organic lemon juice
1 cup (200 g) diced organic onion
1/2 tsp. (100 g) each: black pepper and allspice*
1/4 tsp. (50 g) cinnamon
4 1/2 cups (960 ml) boiling water
1/2 cup (60 ml) organic tomato paste
cooked rice

1. Preheat pot of olive over medium-high heated.
2. Add the lamb cubes and fry until the moisture has evaporated and the meat is browned on all sides.
3. Stir in the lemon juice, onion and spices.
4. Add the boiling water and tomato paste, stir to dissolve the tomato paste.
5. Increased the heat to high. Once it boils, reduce to medium and simmer covered for about 75 minutes.
 (a) If the mixture begins to stick, reduce the heat slightly.
6. Test the meat with a fork.
 (a) If it breaks apart easily, then it is done.
 (b) If it does not break apart, cook until tender.
7. Transfer the meat to the cooked green beans. Stir to combine.
8. Use the left over sauce from the meat to serve on the table.
9. Serve with the rice and (gluten-free) pita bead.

* If you not have allspice, use:
for 1 tsp. (5 g)
1/2 tsp. (2,25 g) each ground: cinnamon and cloves + pinch of ground nutmeg

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Sweet Potato Curry

 We did not stop with "sweet potatoes' but add other vegetables to this Indian dish.

शकरकंद करी (Hindi)

/shakarakand karee/

Serves 4-6

~Increase the amount of spices to taste~

1 (14.5 ounce/411 g) can organic diced tomatoes with juice

3 Tbs. (45 ml) olive oil

4 tsp. (8 g) curry powder

3 tsp. (6 g) garam masala

2 chopped organic onions

1 organic sweet potato, peeled and cut into bite size pieces

4 minced organic garlic cloves

1 jalapeño, stemmed, seeded and minced or cayenne pepper

1 Tbs. (15 g) grated ginger

1 Tbs. (15 g) organic tomato paste

1 organic eggplant, cut into bite size pieces

organic green beans, trimmed an cut into 1-inch/2,5 cm lengths

1 1/2 cups (360 ml) water

1 (15-ounce/430 g) rinsed, organic chickpeas

1/2 cup (120 ml) canned organic coconut milk

minced cilantro or parsley

chutney of choice

cook rice

एक /ek/ 1. Pulse tomatoes and its juice until smooth.

दो /do/ 2. Heat the oil over medium-high heat.

तीन /teen/ 3. Add the curry powder and garam masala, cook about 10 seconds.

चार /char/ 4. Stir in the onions, sweet potatoes, cook about 10 minutes.

पांच /panch/ 5. Reduce the heat to medium.

छ: /chay/ 6. Stir in the garlic, jalapeños/cayenne pepper, ginger, and tomato paste. Cook about 30 seconds.

सात /sāth/ 7. Add the eggplant and green beans, cook, stir for 2 minutes.

आठ /āt/ 8. Stir in the water and add the chickpeas and tomatoes, bring to a simmer.

नौ /nao/ 9. Cover, reduce heat to medium-low, and cook for 20-25 minutes.

दस /das/ 10. Uncover, stir in the coconut milk, cook 1-2 minutes.

ग्यारह /gyārah/ 11. Remove and stir in the cilantro/parsley.

बारह  /bāraha/ 12. Serve with the chutney over rice..

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Green Beans with Almonds and Berries

This makes a nice lunch or a side dish for dinner.

Serves 6

1 pound (455 g) organic green beans, stems removed, cooked until just tender

1/4 cup (60 ml) olive oil

1 Tbs. (15 ml) soy sauce, (gluten-free) liquid aminos

1/3 cup (65 g) sliced scallions

1/2 cup (100 g) berries, example cranberries

1/4 cup (50 g) toasted sliced organic almonds

pinch of black pepper to taste

1. Sauté oil, soy sauce/liquid aminos, and scallions over low heat.
2. Cook and sir 1-2 minutes.
3. Add the precooked green beans, berries, and black pepper.
4. Cook and stir 1-2 more minutes.
5. Remove from the heat. 
6. Stir in the almonds and serve.

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Lebanese Tomatoes and Green Beans

My mom did not like green beans, no matter how they are cooked. I think she might have enjoyed this dish.-Mike

Loubi bi Zeyt (Arabic)

/loo-bee bee zest/

Serves 6

You can prepare this dish 

up to 3 days in advance.

2 Tbs.+ 1 tsp. (35 ml) olive oil

2 cups (400 g) diced organic onions

1/3 cup (65 g) covers of garlic cut in half, lengthwise

1 pound (455 g) organic green beans, cut into 1 inch/2,55 cm) lengths (If they are frozen, you can add without thawing.)

1/4 tsp. (50 g) each: black pepper and organic sugar

3 cups (720 ml) boiling water

1/2 cup (120 ml) organic tomato paste

1 cup (200 g) diced organic tomatoes

1. Preheat 2 Tbs. (30 ml) oil in a large pot over medium-high heat.

2. Add the onions and garlic. Sauté for about 2 minutes.

3. Stir in the beans, pepper, and sugar.

4. Add the boiling water and tomato paste. Stir well then add the tomatoes.

5. Bring to boil, uncovered, then reduce the heat to medium and simmer covered for 30 minutes.

 (a) If the beans begin to stick, reduce the heat a little.

6. Test to see if the beans are tender.

 (a) If so, mix in 1 Tbs. (15 ml) oil and remove from the heat.

 (b) If no, cook a few more minutes.

7. Set aside to cool covered.

8. Serve at room temperature garnish with a a parsley leaf and with warm (gluten-free) pita bread.

-modified Classic Lebanese Cuisine

Use in "Lebanese Lamb with Green Beans":
http://veggiefernandezs.blogspot.com/2017/09/lebanese-lamb-with-green-beans-in.html

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Pan-Roasted Green Beans with a Kick

"Kick" as in spicy!

सेम मसाला  (Hindi)

/sem masaala/

serves 6

1 1/2 pounds (680 g) organic green beans (trim the ends)

1 orange carrot (cut into matchstick sizes)

1 tsp. (4,5 g) ground cumin

1 1/2 tsp. (6,30 g) cumin seeds

2 tsp (9 g) ground coriander

1/2 tsp. (2,25 g) red pepper flakes

pinch or two of turmeric

2 Tbs. (30 ml) olive oil

3 thinly sliced garlic cloves

1/4 cup (60 ml) water

2 tsp. (10 ml) organic lime juice

1/4 cup (50 g) roasted organic cashews

2 Tbs. (30 g) chopped cilantro or parsley

1. Combine the coriander, cumin, red pepper and turmeric in a small bowl.

2. Heat the oil in a work.

3. Add the cumin seeds, cook until they turn a shade darker.

4. Add the garlic until cooked a light golden, about 15 seconds.

5. Add the green beans, carrots, and the spice mixture. Stir about 5 minutes.

6. Pour the water over the vegetables and cover. Reduce the heat to medium-low and cook until the green beans are tender, about 5 minutes.

7. Uncover the wok and cook until the excess moisture evaporates and the vegetables are pan-roasted, about 6 minutes.

8. Sprinkle lime juice, cashews, and cilantro/parsley over the top, stir and serve hot, at room temperature, or cold.

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