Hello! It's Monday once again. The weeks just roll along, don't they? I am back today with a recipe I mentioned last week....Indian Spiced Green Beans. I love green beans and often just eat them blanched. Sometimes I will throw them in some butter with sliced almonds or pecans, but more often than not I eat them plain. I love to dip them in hummus for a snack. The other day I decided I wanted something more like a "real" dish.....We cooked a lot of spiced vegetable dishes at The Natural Epicurean and they were delicious. I pulled out a cookbook for some inspiration and this is where I landed. Green beans cooked with cumin, fennel, garlic and ginger. They are tasty and really easy to make. You do need the spices so there is that. If you are lucky enough to live near a store that sells spices in bulk all the better. (Oh how I miss Central Market!) You can just buy what you need, not a large, expensive bottle. Either way, I highly recommend these beans. I have to admit I only got three servings from a pound of beans! Hopefully you will show more restraint than I did!
If you read my facebook postings, you know I went to Pittsburgh last week for the Coldplay concert. It was a little longer drive than I though, especially since it rained both directions and rain + trucks+ mountains does not make for fast driving. It was worth it. The venue was much smaller than either other time I have seen them. It was inside so no fireworks, but the sound was great, and we had really good seats. I realized we missed 50 minutes of show in Chicago since they cut the show short due to bad weather. We had a blast. We ate at a hip restaurant recommended for the Brussels sprouts. They were flash fried with lemon and parmesan. Delicious. I also had salmon on black rice with kimchi, and a fried egg. Here are some photos... Neither look very appetizing but they were both really good.
Saturday I decided to go for a long walk after so much time sitting in the car. Salem Lake is a 365 acre lake that is literally less than 10 minutes from downtown, but feels like you are in the middle of nowhere. It usually has boating but the boat launch is closed for renovation. There is a 7 mile trail all the way around the lake. It is nice and wide, and is mostly crushed granite, so easy to walk on. Some hills but mostly flat. There were quite a few runners and walkers and a few bike riders. Thankfully it is not crowded so you really feel like you are out in the woods. It reminds me of the walk around Lady Bird Lake in Austin, but not as crowded and more in the county. I walked the whole distance and it was hot and I was tired, but felt great. A new favorite for sure!
Let's see. Two random things. Here is Domino who likes to sit on whatever bag I need to get into....And lastly here is a picture of the needlepoint canvas I started. I took the photo as it is not painted well for stitching and will need to reference it later. It is fun. Anyway, thanks for reading. Hope you all are enjoying this last bit of summer. I know my Houston friends are still sweltering but it is a lovely 83 here today!
Finally, here is your recipe!
Green Beans with Indian Spices
Cook Time: 15 minutes
Keywords: side gluten-free vegan vegetarian green beans Indian
Ingredients (4 servings)
- 3 Tbsp roasted peanut oil, olive oil or sesame oil
- 1 tsp whole cumin seeds
- 1 tsp whole fennel seeds
- 1 small onion, diced
- 1 clove garlic, thinly sliced
- 1 i-inch piece of fresh ginger, peeled and finely diced
- 1 pound green beans, cut into 1 inch pieces
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground tumeric
- 1/4 tsp cayenne
- 1 1/2 tsp salt
- 3 Tbsp chopped cilantro (optional)
Heat the oil in a large frying pan over medium high heat until the oil is shimmering hot.
Add the whole cumin and fennel seeds. Stir for a few seconds until fragrant.
Add the onion and stir for a couple of minutes until softened and starting to brown.
Add the garlic and ginger and stir together.
Add the beans and cooking, stirring constantly, for about 2 minutes.
Add the coriander, cumin, tumeric, and cayenne and stir a few times to mix well.
Add 1/2 cup water and the salt and mix together. Bring to a simmer.
Cover, turn the heat down to low, and cook for about 10 minutes until the beans are tender.
Add the cilantro and stir it all together. Serve hot.