Lebanese Green Beans

When I used to live by the beach in Redondo Beach many years ago, there was a small Lebanese restaurant near my apartment that I used to go in to on a regular basis. My standard was their wonderful Lentil Soup, but one of the other dishes that I loved was their slow cooked Green Beans in Tomato Sauce. Nowadays, most people cook their Green Beans so that they are still crisp, but once in a while, I really like soft, tender Green Beans. That restaurant has long since closed and I don't live down there anymore either, so I've been making Green Beans their way ever since. I found out that the special seasoning was Allspice, which is one of those spices that goes so perfectly with Tomatoes. I like to use fresh Tomatoes, as I think the flavor is so much better, but in the winter, canned Tomatoes work well too. Just be sure to add a bit of Sugar to sweeten up the somewhat acidic canned Tomatoes. I've also found out that it is common for Green Beans to be cooked until they are soft in many Mediterranean countries. But, if you only like your Green Beans crisp, just don't cook them so long!

Lebanese Green Beans

1 pound Green Beans, washed with the ends snipped off

6 Roma Tomatoes (or 1-14 oz can of chopped Tomatoes with 1/2 teaspoon of Sugar)

1 small Onion or 2 Shallots, chopped

2 Garlic Cloves, minced

2 Tablespoons Olive Oil

1 cup of Chicken or Vegetable Broth

1/2 teaspoon ground Allspice

1/4 teaspoon of Salt

a pinch of fresh ground Black Pepper

Bring a small pot of Water to a boil and drop in the Tomatoes for 1 minute. Remove and peel. Then scrape out the seeds and chop.

In a large frying pan (with a lid), heat the Olive OI land add in the Onions (or Shallots) and Garlic Cloves. Cook until you can smell their fragrance. Then add in the Tomatoes and cook until the Tomatoes break down to form a sauce. Add in the Broth and bring to a boil. Then add in the Green Beans, sprinkle with the Allspice, Salt and Pepper and toss. Return to a boil and then lower the heat to a simmer. Cook the Green Beans for 30 - 40 minutes or until the Green Beans are very soft. 

Five Element Analysis

Green Beans are a Wood Food and either of the Broth and Olive Oil both add some more. The Tomatoes bring in the Fire Element and the Metal Element is found in the Allspice, Onions and Garlic.  If you serve this side dish with a Water main dish, like Fish and serve a sweet dessert, you will have a completely balanced meal!

Spiced Cranberry Sauce

It's almost Thanksgiving and I am going to my daughter-in-law's family Thanksgiving Dinner and I am bringing my Gluten Free Dressing and Gravy. But I also decided to make a Cranberry Sauce because I like mine to be a bit more tart and more like a Chutney. My son Stephen was over today and he commented that he always liked the Cranberry Relish that had the flavor of Orange, except that it didn't keep well and thought we could use those same flavors in a cooked sauce and I wanted to add some spice. So, we zested the outside of one Orange and squeezed the juice out of it along with another Orange and then added in some Cinnamon and Cloves. We were going to add in some grated Ginger, but I had the idea of using candied Ginger instead, as I just bought some. We only used 3/4 of a cup of Brown Sugar, but you can add more if you like it sweeter  We loved this Cranberry Sauce so we are sharing it with you and will happily serve it alongside our Turkey in two days - Happy Thanksgiving!

Spiced Cranberry Sauce

12 ounces fresh Cranberries

1 cup fresh squeezed Orange Juice (from about 2 Navel Oranges)

¾ cup – 1 cup Brown Sugar

¼ cup minced Candied Ginger

1 teaspoon Orange Zest

½ teaspoon ground Cinnamon

1/8 teaspoon ground Cloves

Use a microplane and zest one of the Oranges. Then squeeze the Juice our of the Oranges and add to a saucepan (If you don't have 1 cup, add in some Water). Rinse the Cranberries in a strainer and pick out any soft ones and place them in the saucepan. Add in the Brown Sugar, Candied Ginger, Orange Zest, Cinnamon and Cloves. Bring to a boil and reduce to a simmer. Cook until the Cranberries pop and the sauce thickens, about 10 - 15 minutes. Cool and refrigerate until ready to use. 

Five Element Analysis

Cranberries belong primarily to the Fire Element due to their bright red color. But they are very sour so they also bring in some of the Wood Element too. The Orange Zest brings in even more of the Fire Element and the Juice, because it is sweet, adds some Earth. The Brown Sugar adds in even more Earth. The Ginger bridges both Earth and Metal and the Cinnamon and Cloves contributes the Metal Element. So, if you make sure to have a Water food to serve this with, you will already have found some balance. 

Thanksgiving Dressing Muffins

My favorite dish at Thanksgiving is actually the Dressing, which last year I made into Muffins and I'm going to do that from now on. This isn't a recipe - it's a way of cooking the Dressing so that you have individual servings. Just be sure to use the Egg in the recipe to hold the Dressing together. We split the Dressing Muffins in half and poured Gluten Free Gravy all over them and we were all very happy, We will be making these again this Thanksgiving!

Thanksgiving Dressing Muffins

1 recipe of Gluten Free Bread and Sausage Dressing or Southern Cornbread Dressing mixed with Egg

Heat the oven to 350 degrees. Spray cupcake tins with oil. Then scoop dressing into the cupcake tins, rounding the top of each with a spoon.  Place in the oven and cook for 25 - 40 minutes or until the tops are browned.

Other Thanksgiving Recipes on this Blog:

Thanksgiving Spatchcocked Turkey

Delicious Gluten Free Gravy

Gluten Free Thanksgiving Bread and Sausage Dressing

Southern Style Cornbread Dressing - Gluten Free

Stuffed and Baked Acorn Squash

Brussel Sprout Salad with Bacon and Lemon Dressing

Roasted Brussel Sprouts with Pancetta, Shallots and Parmesan

Umami Brussel Sprouts

Creamed Leeks

Cranberry Relish with Middle Eastern Flavors

Lactose Free Pumpkin Pie

Gluten Free Pumpkin Cake with Cream Cheese Frosting

Steamed Pumpkin Pudding

Potluck Bean Salad with Mexican Flavors

Many of you who are my students know that it has been a very busy time for me for both personal and professional reasons. And by the way, my Cookbook will be ready very soon!  So, I haven't done much cooking except that on the last day of my recent module, I decided to bring in lunch since there was a Sounders soccer championship going on in the stadium nearby and all the restaurants nearby were booked for lunch. I made my usual Chicken Salad and Tuna Salad along with a Bean Salad that was so good that I had to share it here and also so I wouldn't forget how I made it! It's really a homemade Salsa mixed in with Beans along with some Corn and Green Peppers. I added Avocado too. It was a huge hit especially with my Vegan students, and I realized what a great Potluck dish this would be. I will definitely make it again, especially for a crowd!  I forgot to take a photo and will add it next time I make it.  

Potluck Bean Salad with Mexican Flavors

2 cans Black Beans

2 cans Pinto Beans

1 Green Pepper

½ White Onion

6 medium Tomatoes

4 ears of Corn, cooked or use 2 cups of frozen Corn

Juice of 5 Limes (or Lemons)

½ cup of Vegetable Oil

1 large or 2 small Serrano Chios

2 teaspoons Salt

1 teaspoon Sugar

Optional:  2 - 3 ripe Avocados, cut into small pieces

For Serving:  Cilantro Leaves

Drain the Beans in a Colander, rinse and drain again. Put the Beans into a large mixing bowl. 

Cut the Green Pepper, Tomatoes and the Onion into small pieces and add to the bowl. Cut the Corn off the cob and add to the bowl

In a small mixing bowl, add together the Lime Juice, Vegetable Oil, Serrano Chili, Salt and Sugar. Stir to combine well.  Pour over the Beans and mix well.  Add the Avocado, if using and stir in gently.  Let the Bean Salad sit for at last 15 minutes, preferably longer in the refrigerator.  When ready to serve, sprinkle with Cilantro leaves.  

Five Element Analysis

Beans belong to the Water Element, especially Black Beans and Avocado adds in a bit more Water along with some of the Wood Element too. The Wood Element is further enhanced by the Lime Juice. The Green Pepper belongs to the Fire Element, with a bit of Wood *because of the color) and the Serrano Chiles and Tomatoes make sure that the Fire Element is fully represented. The Corn contributes the Earth Element and the Onion brings in the Metal Element, along with the Cilantro. This is a beautiful, colorful salad so you probably guessed that it contained al Five Elements and it does in a very delicious way!

Coconut Rice

 

This is a busy time of year for me and I'm dealing with some profound personal issues with the death of my Mother and my Aunt. So, I need comfort food more than ever and Rice is one of those comfort foods. My friend Stephanie made me some Coconut Rice when I went to visit her in San Diego this summer and she taught me how to make it. I came home and forgot all about it until I really needed to make Rice and I wanted Rice with some flavor. Coconut Rice was exactly what I needed.

It's a simple recipe using Basmati Rice with equal parts full fat Coconut Milk and Water in a 2 to 1 ratio. I added a bit of Salt as I can't cook with out Salt and I have to say, it turned out wonderfully. I couldn't stop eating it and it soothed me. I think it would be wonderful with Curries - Indian or Thai.  So, here's the recipe with a big thank you to Stephanie!

Coconut Rice

2 cups Basmati Rice

2 cups full fat Coconut Milk

2 cups Water

1 teaspoon Salt

Wash the Basmati Rice in a small-holed Colander. Place in a heavy pot on the stove and add in the Coconut Milk, Water and Salt. Stir until combined. Bring the Rice to a boil, then cover and cook for 20 minutes. Fluff with a fork before serving,.

Five Element Analysis

White Rice is a Metallic Grain and Coconut Milk has properties of both Earth and Metal so this is the perfect dish to support grieving Lungs!  Besides, that it has the grounding and comfort of Earth foods so I will no doubt be making this often for a while.  

Gluten Free Cornish Pasties

I'm heading to England to teach and as always, I tend to make food from the country I am visiting before I get there. It's a pretty unconscious motivation and I don't realize that I am doing it until after I have cooked the dish. This time, I made Cornish Pasties, also known a Hand Pies, using the Gluten Free Pastry Dough from my new Cookbook - so you are getting a recipe preview. Of course, this filling is very different!

Cornish Pasties were first made as a lunch meal for miners, as they were easily portable and could be eaten with one hand. The filling was always quite simple, usually minced Lamb or Beef, small chunks of Potatoes, Carrots and often Rutabaga. I like to add in Celery too. The seasoning for the filling is light, usually just salt and pepper and sometimes a bit of Thyme or Worcestershire Sauce and I kept to the tradition, because I like to serve them with Steak Sauce which adds more flavor. The Pastry is usually made with Lard or Butter or these days, Vegetable Shortening. The  Xanthan Gum holds it together and lets you roll it out. Make the filling first and get it cold before trying to fill the Pasties. These also freeze well, but they will take a bit longer to cook. I am taking some with me on the plane as I am leaving now....

Gluten Free Cornish Pasties

Meat Filling

1/2 pound of ground Beef or Lamb
1/2 cup of diced Onion

1/2 cup diced Potato

1/2 cup of diced Carrot

1/2 cup of diced Celery or Rutabaga

1/2 teaspoon Salt

pinch of fresh ground Pepper

1/2 teaspoon dried Thyme

1 Tablespoon of Worcestershire Sauce

2 cups of Beef Broth

1 heaping Tablespoon of Cornstarch mixed with 2 Tablespoons Water

In a large saute pan, cook the Beef (or Lamb), Potato, Carrot and Celery pieces on medium heat until the meat is no longer pink. Add in the seasonings and the Beef Broth and cook for an additional 20 minutes or until the harder vegetables are just getting a little soft. Then add in the Cornstarch slurry and stir until the mixture thickens. Cool completely before using as a filling.

Gluten Free Pastry Dough

1 ½ cups Gluten Free Flour Blend

2 teaspoons Xanthan Gum (if the Flour Blend does not include it)

½ cup cold Lard, Butter or Vegetable Shortening

2 teaspoons Sugar
1 teaspoon Baking Powder
½ teaspoon Sea Salt

1 large Egg for Dough + 1 additional Egg, lightly beaten for the Egg Wash

1/3 cup Ice Water

In a food processor (or large mixing bowl), mix together the Flour, Sugar and Salt.  Then add in Lard (or Shortening or Ghee). Pulse until it is incorporated (or use a pastry cutter or two forks). Then add in the Egg and Cold Water and mix until it forms a ball. Wrap in plastic and chill until cold (about 30 minutes). 

Heat oven to 350 degrees. Then lightly dust a cutting board and rolling pin with a little extra flour. Roll out ½ of the dough at a time and cut 4 - inch circles with a cookie cutter.  Use a dough scraper to lift the circles of dough. Place one piece in the palm of your hand. Fill with 1 slightly rounded Tablespoon of filling and pinch to seal.  Place on a parchment covered baking sheet.  Repeat until all are filled. Use a little extra dough if needed to patch any tears in the pastry. Brush with Egg Wash. Bake for 20 - 25  minutes or until golden brown.  

Five Element Analysis

Beef belongs to the Earth Element and the Broth adds even more. If you use Lamb, you are adding the Fire Element. Carrots bring in more of the Earth Element, as do Rutabagas. The Celery contributes the Wood Element and the Onion makes sure that the Metal Element is present and the mostly Rice Flour Gluten Free Flour adds even more. The Egg in the dough  and the Egg Wash contributes the Water Element along with the Worcestershire Sauce. Only the Fire Element is missing, unless you use Lamb and then this snack is balanced. I used Beef so that's why I serve it with Steak Sauce and also a Salad on the side to make this snack into a balanced meal!

New Cookbook Coming Soon!

I wanted to let you know that my cookbook, Divine Chinese Cuisine, written with my son Stephen Lesefko, is almost ready for publication!  It has 100 Authentic Chinese Recipes with 70 Vegan Options!  And, all recipes are Free of Gluten, Dairy, Seafood, Nuts, Dye and MSG for all of you who have food sensitivities and allergies. I will let you know as soon as it is available for purchase!