Garlic Green Beans

Maangchi

Ingredients

Serves 4

• 1 pound of trimmed green beans, washed, drained, and halved crosswise
• 1 teaspoon kosher salt
• 8 to 12 garlic cloves, sliced thinly
• 1 small onion (½ cup), sliced
• 1 tablespoon vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• Reserved 1/2 cup cooking water

Directions

1. Bring 3 cups of water in a large pot to boil over medium high heat. Stir in the salt.
2. Add the beans and cook for 7 minutes, stirring with a wooden spoon to cook evenly.
3.  Remove from the heat. Drain the beans through a strainer over a bowl. Reserve ½ cup of the bean cooked water for later use.
4. Put the same pot back on the stove. Turn on the heat to medium high.
5. Add the vegetable oil and garlic, stirring with a wooden spoon for 1 minute, until the garlic start to get a little crispy and light brown.
6. Add the beans, the reserved ½ cup bean cooked water, soy sauce, and onion.
7. Cook for about 5 to 6 minutes, occasionally turning and flipping with the wooden spoon, until the soy sauce mixture boils down and the beans turn savory and tender.
8. Remove from the heat and stir in sesame oil.
9. Transfer to a serving bowl or plate and serve with rice. The leftovers can be refrigerated up to 1 week.

Hungarian Goulash from AMA Waterways

Hungarian Goulash recipe from AMA Waterways - enjoyed during July 2022 sailing

Ingredients

• 2 onions, sliced
• ½ cup¬corn oil
• 1 tsp. caraway seeds
• 1 garlic clove, minced
• 2 lbs. boneless chuck roast, cut into bite size pieces
• 2 tbsp. sweet Hungarian paprika
• 2 cups hot water
• 2 tsp. salt
• 3 bay leaves

OPTIONAL: Potatoes, chopped fresh parsley

Preparation Method

Heat the oil in a heavy skillet; add the onions and sauté lightly. Add the garlic and continue to sauté. Next add the meat, stir well with the other ingredients, and season with salt. Cover and let cook gently until meat browns. Add the sweet paprika, caraway seeds and bay leaves. Cover and cook on low heat for 10 to 15 minutes until meat has picked up the flavor of the seasonings. Adjust heat so that the goulash simmers very gently and let it cook for approximately one hour, or until meat is fork tender. Serve over buttered noodles or rice.

Makes 6 servings..

One Pot Fudgy Brownies

ONE-POT FUDGY BROWNIES

1 cup (2 sticks) unsalted butter, plus butter for greasing the baking pan (optional)

Nonstick cooking spray (optional)

3 ounces unsweetened chocolate

½ cup unsweetened Dutch-processed cocoa powder

2 ½ cups granulated sugar

½ teaspoon kosher or coarse salt

1 tablespoon pure vanilla extract

3 large eggs

1 ½ cups all-purpose flour

1. Preheat the oven to 350 degrees. Generously butter a 13-by-9-inch baking pan or spray it with nonstick cooking spray.

2. Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. Blend in the flour.

3. Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.

4. Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12, 18 or 24 squares.

Fiber Fueled Sourdough Pizza Crust

 

Everyone loves pizza, but you will love it even more with a homemade sourdough pizza crust that you know has high-quality ingredients. Plus, when was the last time you could count even 1 Plant Point in your weekly pizza indulgence! I consider this a win-win anyway you look at it.

What you'll need ¼ cup sourdough starter discard (see pg. 314) ¼ cup whole-wheat flour 1¾ cups all-purpose flour 1 teaspoon kosher or fine sea salt 1 tablespoon olive oil

How to make it 1. In a large bowl, place the sourdough starter, whole-wheat flour, all-purpose flour, salt, olive oil, and ¾ cups of water. Use your hands to mix until fully incorporated. It will be shaggy, though if the mixture is too wet, add a little more flour. If too dry, then add in a teaspoon or two of water at a time. Cover the bowl and place in a warm location to ferment for 10 to 12 hours or overnight. 2. When batter has fermented, or the next morning, perform a series of stretches and folds. Lightly wet your hands to prevent the dough from sticking, then gently pull one side of the dough up and over itself, then turn the bowl and repeat with all four "corners" of the dough until you’ve completed the circle. At this point the dough is ready to bake or you can place it in the fridge for up to 36 hours. 3. Remove the dough and place on a lightly floured surface and let rest for 30 minutes. 4. Using lightly floured hands, shape the dough into a ball. From here, shape into pizza crust (I prefer using a rolling pin) and use in your favorite recipe. If you make this crust, feel free to tag me @theguthealthmd so I can enjoy it with you!

Dino's Bianca

Simple recipe from old college friend Dina D'Inocenzo, my favorite Italian!!

1 can tuna

oil, garlic, parsley, spaghetti, oregano

Put about 3 T olive oil in pan on medium heat.  Add tuna and garlic.  Simmer 5 minutes then add parsley.  Add 1 cup water and 1/4 cup oil.  Let simmer 15 minutes on low heat.  Add salt and pepper to taste.  Add oregano.  **Add 1 can minced clams along with tuna for more taste.  Cook pasta and combine!

Autumn Kale Salad from Fiber Fueled Cookbook

 

Autumn Kale Salad  7 Plant Points  Low Histamine  Pg. 151 - The Fiber Fueled Cookbook Ingredients ・4 cups cubed butternut squash ・2 teaspoons olive oil or Low-Histamine Biome Broth ・½ teaspoon salt, plus more to taste ・Pinch ground pink peppercorn ・½ teaspoon ground cumin ・½ teaspoon sweet paprika ・½ teaspoon garlic powder ・¼ cup pomegranate juice ・2 garlic cloves, minced ・¼ teaspoon mustard powder ・¼ cup tahini ・4 teaspoons apple cider vinegar ・8 cups Tuscan or lacinato kale, stems removed and sliced into thin ribbons ・¼ cup pepitas ・2 Honeycrisp (or other sweet) apples, diced ・1/3 cup pomegranate seeds

Steps Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with the olive oil, salt, pink pepper, cumin, paprika, and garlic powder. Toss well. Cover with an upside-down baking tray or lightly tent with foil and roast for 20 to 25 minutes, until the squash is tender. Remove the cover the last 5 minutes of cooking to lightly caramelize the squash. While the squash is roasting, make the dressing. Whisk together the pomegranate juice, garlic, mustard powder, tahini, and vinegar. Season to taste, adding in salt and pink pepper as desired. Place the kale in a large bowl and drizzle 1 to 2 teaspoons of the dressing, then use your hands to massage it into the kale for a few minutes. This helps to tenderize the kale. Add in the cooked squash, pepitas, apple, and pomegranate seeds. Toss to combine, then divide onto serving plates. Drizzle with the remaining dressing.

Instant pot and slow cooker rice

Instant pot:

1.5 cups white rice , rinced for 30 seconds

2 cups water

Cook for 15 minutes on low pressure

I've always had a hard time making brown rice and have been buying it frozen... but that gets pricey! Thanks to Gina for this amazing hack... Making it in the crockpot from now on! 

1 cup brown rice

1.5 cups broth

2 hours on high

Fluff with fork

Done!

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