Green Bean Dinner (Kosher for Passover - Kitniyot)

Last night I came back from the co-op with a pound of green beans in my share.  What the hell do you do with a pound of green beans, you ask.  Well, you sautee it with a bunch of other things!  I adapted this recipe from something I found online, which I can't find at the moment but I think it's generic enough to not have to give credit.

Ingredients:

1 lb green beans, washed, tips cut off

1.5 cups chopped mushrooms (wash the mushrooms right before you chop them if you get fresh mushrooms)

1 large tomato, peeled* and chopped

3 tbsp olive oil

2 cloves garlic

Directions:

1. Sautee garlic until garlic starts to get dark, but not burn

2. Dump everything in.  You might want to do this one thing at a time, like mushrooms, green beans, then tomato, but whatever.

3. Sautee them until the green beans are to your liking

4. Eat.

Green beans are controversial during Passover - are they kitniyot, are they not kitniyot?  Who knows.  Their name makes them sound like a bean, though.  Good thing I eat kitniyot!

Let me add that there was a time where I made green beans with pasta by literally dumping them in the boiling water with the pasta and then eating it with tomato sauce.  I guess that's not so bad but it's funny.

*How to peel fresh tomatoes:

1. Boil some water

2. Drop in tomato

3. Let tomato sit in there for 30sec

4. Take out tomato, run it under cold water to cool it down a little, pierce the skin and peel it off with your fingers.

Special Tuna Salad (Kosher for Passover)

Today I made some tuna salad for my dinner.  I don't usually make tuna salad because I don't much like it, but it's one thing that is easy to make and reasonably filling - one of my big problems on Passover is that I am hungry much of the time.

So I added some of my favorite ingredients (also surplus from the co-op haha) and this is what I got:

Ingredients:

1 can of tuna

1/2 red bell pepper, diced

1 green part of a green onion, diced

~1 1/2 tbsp mayo (I would use soy mayo if during non-Passover season since it's 80% less fat and just the same taste-wise)

Directions:

1. Smush together in a bowl.

Variations:

In the future, if I made tuna salad again any time other than Passover, I might add cilantro, cumin, etc.

I think the red bell pepper is better than celery because celery doesn't add much other than texture.  The bell pepper adds the same crispy texture as the celery, but also some taste and vitamins.  The green pepper adds depth to the salad - you don't really notice it's there except that it tastes better.

Yum!

Basic Neon Orange Soup (Kosher for Passover)

Last week I made soup for the week and it was delicious. I loved that every day I was able to have a bowl or two of soup. I was never a soup person but it's so convenient and filling!

So today I decided to make some more soup with some of the things I got from the co-op. It turned out to be very, very tasty and BRIGHT ORANGE.

Here's the recipe.

Ingredients:

3/4 of one bulb of GIGANTIC green onion, chopped (i think this is about 1/2 cup)
3 cloves of garlic, roughly chopped
1 yam (about a pound!), cubed
1 medium/small yellow (summer) squash, cubed kind of
4 cups vegetable stock
2 tsp dried thyme

2 tbsp olive oil
s+p

Directions: 

1. Sautee onion and garlic in olive oil until onions are translucent
2. Add squash, sautee for a couple of minutes
3. Add stock, yam, and spices, bring to boil and then let simmer for 15min
4. Blend
5. Eat.

I don't think you get a more simple soup recipe than that!

Languishing Friends! :(

Food friends has kind of died, but I will start posting my Passover recipes and successes to reinvigorate it... or just keep myself from dumping everything on HillelLady over AIM!