String Beans with Garlic Sauce

I used to love vegetables with garlic sauce. I’d order them, especially eggplant or green beans, whenever I went to an Asian restaurant. A friend recently saw a TikTok video showing how to make them and forwarded it to me. Of course, I had to change a few things to make it suitable to those of us with allergies but it’s a very simple, easy, quick recipe. Enjoy!

First, wash and cut the ends (both) off:

1 pound string beans, green, yellow, purple, doesn’t matter

Next, cut them in half and set aside. In a 12″ high sided skillet, heat over medium high heat:

1 tablespoon olive oil

When the oil is shimmering, add:

1/2 large sweet onion, thinly sliced

1 tablespoon minced garlic OR 6 garlic cloves, thinly sliced

Reduce heat to medium and saute until just starting to brown. Add the string beans along with:

1/4 cup soy sauce substitute (see recipe under Sauces)

1/4 cup stock (vegetable, chicken, doesn’t matter unless you want to keep it vegan)

1 teaspoon sriracha (optional)

1 teaspoon sesame oil (optional)

Salt and pepper to taste

Cover and simmer over medium low heat for about 5 minutes until the string beans begin to get tender. If you like your string beans a little crunchy, cook them a little less and if you like them soft, cook them a little more. Remove the cover and put the heat back up to medium high, stirring the beans constantly until most of the liquid is absorbed and reduced by at least half. It will thicken considerable as it reduces. Serves 4.

Asian-Style Sorghum Salad

There are so many great grains out there for those of us who can’t digest gluten or potatoes. Here’s one that takes a little longer to make, only because sorghum takes such a long time to cook but is really delicious and quite different from any other grain. As usual, feel free to use variations listed below if a non-Asian type of salad is desired. Enjoy something other than pasta or potatoes!

Cook in 2 quarts of boiling water:

1 cup washed sorghum*

1 teaspoon sea salt

Once water boils, reduce heat to medium high and boil uncovered for 50-60 minutes or until sorghum is soft. Rinse under cold water.

While the sorghum is boiling, prepare:

1/2 to 3/4 cup shredded carrots

2 cups shredded Chinese cabbage

1 cup diced jicama (or diced water chestnuts)

1 cup stringed and sliced pea pods

Combine in a large bowl. Then make the dressing. Pour into a 2-cup jar:

1/4 cup soy sauce substitute (see recipe under sauces/condiments/dressings)

1/2 cup olive oil

1/4 cup sesame seeds

2 teaspoons toasted sesame oil

2 tablespoons rice vinegar

1 teaspoon fish sauce (Optional)

2 tablespoon date syrup

1/2 teaspoon chili paste (or wasabi paste)

1 teaspoon finely minced garlic or ginger (Optional)

Shake vigorously to emulsify although the oil will separate if not used immediately so it will need to be repeated prior to use. Once the sorghum is cooked, rinsed and cooled, pour into the bowl of vegetables and add the dressing. Toss to combine and serve.

*Sorghum has a waxy outer shell that needs to be rinsed off before cooking.

VARIATIONS:

Italian Sorghum salad: Use diced tomatoes, cucumbers, parsley or basil, carrots, peas, etc., with an Italian style dressing.

Sorghum “Potato-style” salad: Add some diced onion, celery, hard-boiled eggs, and a mayonnaise dressing.

Indian Sorghum salad: Use chickpeas, broccoli, carrot, cucumber, spinach, or zucchini along with a curry or tahini-based dressing.

Turkey with Pea Pods

My father managed a dairy farm so beef was a staple in our family. My mother used to make beef and pea pods, always one of everyone’s favorites. Here’s my version using turkey tenderloin rather than beef. Serves 2-3.

Into a gallon food storage bag, add:

2-3 tablespoons arrowroot

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon ground black pepper

Shake (close first) to combine and then add:

6-8 ounces turkey tenderloin, cut into slices (about 1/8″ thick)

Seal and shake to coat the turkey with the arrowroot mixture. Put in the refrigerator for at least 1 hour but up to overnight. When ready to start cooking, heat a 12″ skillet over medium heat with:

1 tablespoon olive oil

When shimmering add and saute until slightly softened:

1 medium onion, cut in half and then thinly sliced

2 teaspoons minced garlic (2 cloves)

1 large or 10 baby carrots, thinly sliced on the diagonal

5 celery stalks, thinly sliced on the diagonal

6-8 ounce bag of pea pods, remove the strings and then cut into several pieces on the diagonal

1 medium sweet bell pepper, sliced thin

In a 2 cup bowl, combine:

1 cup soy sauce substitute (if you can have soy, feel free to use soy sauce but reduce to 1/2 cup and increase the stock to 3/4 cup)

1 tablespoon fish sauce

1/2 tablespoon sesame oil

1/4 cup chicken (or turkey) stock

1 1/2 tablespoons arrowroot (or tapioca starch)

1 teaspoon siracha (optional)

Whisk to combine. In a separate skillet, heat over medium heat:

1 tablespoon olive oil

1 teaspoon sesame oil

When shimmering, add the turkey and saute, turning once, until cooked about 2 minutes per side depending on thickness. I had to do this in 2 batches since the turkey shouldn’t be crowded in the pan (we don’t want it to steam!). Add to the vegetables. When all the turkey is combined with the vegetables, stir in the sauce mixture and cook for about 1 minute until thickened and coating all the vegetable mixture. If needed, add more chicken stock by tablespoon. Serve, garnished with sesame seeds and/or sliced scallion greens.

Sesame Noodle Salad

It’s been very hot in Minnesota so I don’t feel much like cooking never mind eating something hot. I’ve been looking for salad recipes and this one is scrumptious and quite easy to put together. Most of the vegetables are raw which means some cutting but very little cooking. Boiling noodles, no problem there. And the sauce can be whisked together very easily. Add some cold meat if you like; I added some grilled chicken breast to mine but even without that, it’s very filling and delicious. This recipe makes two servings as a main dish or 4 as a side dish.

First, put a pot of water on to boil for the pasta. When the water boils add:

6-8 ounces Thai rice noodles or whatever type of gluten-free pasta your family likes

1 teaspoon salt

Cook following package directions. I used the Thai Kitchen brown rice noodles which you throw in boiling water and remove from heat, let sit in the hot water for 5 minutes then drain and put in a bowl of cold water until ready to use.

Next, prepare the vegetables. I can’t eat raw onions or sweet pepper so I sauteed them for several minutes to soften on the cooktop but feel free to add them raw if you like them that way. Into a medium (4-quart sized bowl), combine:

6-8 (depending on size) baby onions (the white parts of the scallions, should be about a half-inch in diameter; these are sometimes called spring onions)

1/2 of a yellow, orange, or red sweet bell pepper, sliced thin

8-10 baby carrots, grated, diced, chopped (I used the food processor for this) or one regular-sized carrot

2 baby cucumbers, peeled and diced

4 stalks of celery, diced

1 small can diced water chestnuts OR 1/2 medium jicama, diced

Next, make the sauce. In a small bowl add:

2 1/2 tablespoons soy sauce substitute (see recipe under sauces/condiments/dressings)

2 tablespoons seed or nut butter (I used my pumpkin seed butter)

1 1/2 tablespoons toasted sesame seeds

1 tablespoon rice vinegar

1 tablespoon date syrup

1/2 teaspoon garlic puree (or crushed garlic)

1/2 teaspoon hot sauce or siracha (more if you want it quite spicy; I think 1 teaspoon would have been better)

1-3 tablespoons hot water to bring the sauce to the right consistency

Whisk together everything except the water. If the sauce seems too thick (it should be the consistency of a creamy salad dressing), add the water a little at a time.

Pour the sauce over the vegetables, drain the noodles and toss them with:

1 tablespoon toasted sesame oil

and add them to the bowl and mix to combine. Cut:

1-2 scallion greens

On the diagonal as a garnish. Add more sesame seeds as a garnish as well (about 1 tablespoon). Serve.

To serve as a main dish, add some diced grilled chicken breast; diced beef; shredded turkey breast; or other protein like grilled tofu. This would be the perfect vehicle for leftover rotisserie chicken or turkey breast.

Honey Ginger Sesame Noodles

This umami filled dish of noodles takes some preparation in slicing the vegetables but otherwise is very easy to put together. The seeds or nuts add a little protein so if additional protein is desired, some fried tofu, chicken, beef, or pork can be added. And the vegetables can be changed to fit your family’s likes and what you have on-hand. Mushrooms, bell pepper, bean sprouts all would work well.

First, preheat oven to 400 degrees. Line a small baking pan with parchment and sprinkle with:

1/2 cup raw seeds such as pepitas or sunflower, or nuts if you can have them (peanuts, cashews, almonds, etc.)

Bake for 5 minutes and then toss with:

2 teaspoons sriracha

1 tablespoon soy sauce substitute

2 teaspoons honey

2 tablespoons sesame seeds

Bake for an additional 5 minutes. Remove and set aside. Following package directions, cook:

6-8 ounces rice noodles

When cooked, drain, rinse and set aside. In a 12″ skillet with high sides, over medium high heat:

1 tablespoon olive oil

1 tablespoon sesame oil

When the oils are hot, add:

1/2 large (or medium) onion, thinly sliced

3-4 stalks celery, sliced on an angle

3/4 cup chopped or shredded carrots

2-3 baby bok choy, sliced, including greens

Stir to combine and cook approximately 5 minutes until tender but not mushy. Add:

1-2 teaspoons minced garlic

1 small can diced or sliced water chestnuts

1 tablespoon freshly grated ginger

Cook an additional minute or two. In a small bowl combine:

1/2 cup soy sauce substitute

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon tahini (or seed butter like sunflower or pumpkin)

1 tablespoon molasses

1/4 teaspoon ground black pepper

Whisk to incorporate ingredients and then add to pan of vegetables. Let the vegetables simmer with the sauce for several minutes, 2-3 before tossing in the noodles and, if more heat is desired, add:

1 teaspoon garlic chili sauce

Separate into four serving dishes and top with the seed mixture and:

2 scallions, greens only, sliced

Top with sliced, sauteed meat if desired and enjoy!

Korean Style Ground Turkey with Cabbage

Super quick and easy, especially if you buy the pre-shredded cole slaw mix at the supermarket. The only other thing that needs dicing is the small onion and that doesn’t take long. This dish is a little sweet, spicy and tangy and the ground turkey, unless you really overcook it of course!, stays moist and succulent in the sauce. I apologize for not sprinkling the finished dish with scallion as it should be but I didn’t have any in the house and wasn’t up to going to the store today. Excellent even without them! As usual, feel free to mellow or increase the spices to fit your family’s tastes.

First, in a deep skillet (3″ or so), heat over medium high heat:

1/2 tablespoon olive oil

1/2 tablespoon sesame oil

When hot reduce heat to medium and add:

1 pound ground turkey breast

Break up the turkey and sauté for about 2 minutes before adding:

1 small onion, diced

1 cup shredded cabbage*

1/4 cup shredded carrots (in the cole slaw mix if you use that or most supermarkets now sell pre-shredded carrots)

2 teaspoons minced garlic (or 2 minced garlic cloves)

Stir to combine and cover, reduce heat to low and simmer for about 4-6 minutes until the cabbage and onion are softened.

While the dish simmers make the sauce by combining in a small bowl:

1/2 cup soy sauce substitute** (of course if your family can have soy, use regular soy sauce but reduce to 1/4 cup)

2 teaspoons tapioca starch (or flour)

1/4 teaspoon ground ginger (or 1/2 teaspoon freshly grated ginger)

1/4 teaspoon ground black pepper

1-2 tablespoons date sugar depending on how sweet you like it

1/4 teaspoon garlic chili sauce (or 1/4 teaspoon red pepper flakes, or 1 teaspoon siracha)

Whisk to combine. Remove cover from the turkey mixture and add in sauce, stirring constantly until it thickens which should be about 5-10 seconds. Remove from heat to a serving dish, top with toasted sesame seeds and/or sliced scallions. Serve over rice. Makes 4 servings.

*If cabbage isn’t a favorite in your family, add a small can of sliced bamboo shoots and a can of sliced water chestnuts. Or some thinly sliced bok choy would also work.

**See recipe under sauces. I generally have several 1 cup jars of it in the freezer.