Tag Archives: beans

Chinese New Year dinner

Happy Chinese New Year! For family dinner on Tuesday, we made up an (early) Taiwanese-influenced dinner. Dumplings are symbolic of family reunion and so they’re always around at this time when families are reunited. Our recipe is from a friend of friend, learned at the ‘boys’ part’ of a baby shower. Thanks, Bosco.

It was a meal made in America, not in Taiwan, that’s for sure. Although we could find wrappers at the supermarket (the Chinese grocery was a long hike), they were wonton wrappers – thinner and square. They ended up working, more or less, though I wouldn’t recommend using them. Find the round ones.

The tomato eggs are one of my favourite foods in Taiwan. Chris learned them from a Taiwanese woman whose kids she was teaching. This was the first time we tried them, and while they were good, they need work. They were a little too scrambled – though I’ve had them like this before, usually they’re a little chunkier.

The ginger beans are easy and delicious. Simple as that, though we found them online while in Argentina. No Chinese New Year connection there, just a tasty side.

Finally, as I went to post this, a post on someone else’s CNY dinner on the other side of the world popped up. It’s worth a look – they also do pot-sticker dumplings, as well as beef noodles (representative of long life) and egg custard tarts (a recipe I’ll be trying out myself). Check it out!

Ginger Green Beans

2 lbs beans
3 inches ginger, peeled and julienned
3 tbsp butter/sesame oil
1/2 tsp salt
zest of 1/2 lemon
soy sauce to taste

1. Cook beans until just tender. Drain, put in ice water, pat dry.
2. Cook ginger in butter/oil until golden, about 3 minutes.
3. Add the beans and cook for about 2 minutes.
4. Remove from heat, add zest and salt and soy sauce.

Tomato Eggs

4 small-medium tomatoes, cut into chunks (optional: blanche and skin them first)
5 eggs, beaten with a pinch of salt
1/2 c green onion, chopped
2 tbsp ginger, finely chopped or minced
2 tsp potato or corn starch, mixed with 2 tbsp water
1/2 tbsp sugar

1. Heat 1-2 tbsp oil and fry the ginger.
2. Add the tomatoes and cook until soft & juicy. Add a little water if it looks dry.
3. Add sugar, another pinch of salt, and the starch/water mixture. Mix together so things thicken.
4. Add the eggs, cook like scrambled eggs, but stir as little as possible.
5. When mostly done, add green onions.

Pot-sticker Dumplings

1/2 lb ground pork (can also use ground chicken, turkey, beef, or tofu)
2-3 stalks bok choy
8-10 straw mushrooms (aka needle mushrooms – thin mushrooms that are mostly stalk)
3-4 Chinese mushrooms (dehydrated)
1/2 tsp ginger, minced OR 1/4 tsp dried ginger
1 stalk green onion, chopped
1 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp salt
1/2 tsp pepper
1 egg
1 package dumpling wrappers (3.5-4″ diameter), thawed (if bought frozen)

Soak Chinese mushrooms in warm water for 20 minutes until soft and re-hydrated, discard stem. Chop up bok choy, mushrooms, and green onions into 1/4″ or smaller pieces.

In a large bowl, combine ground meat, chopped vegetables, soy sauce, sesame oil, salt, and pepper and mix well.

Whip the egg in a small bowl. It’ll be used for holding the wrappers together.

To make the dumplings (and I apologize in advance – this is much easier shown than described), place one wrap flat on a plate or clean surface. Brush egg on the top 3/4 of the wrapping and spoon 1 to 1-1/2 tsp of mixture in the centre of the wrapping.

Rather than try and explain how to fold a dumpling, I’ll simply direct you to the Google search, full of explanations and videos that are much better than trying to follow my directions. Good luck!

The dumplings can be refrigerated for up to 24 hours or frozen for considerably longer in an airtight container. I recommend freezing them separately on a floured plate first, then putting them in a bag or container. This prevents them from sticking together.

To cook the dumplings, put 1-2 tsp of oil in a frying pan at medium heat. Arrange the dumplings in a circle or two on the pan and cook until the bottom is light brown (2-3 minutes if fresh, 4-5 if cooking from frozen). Add 3/4 to 1 cup of water (depending on size of the pan and amount of dumplings you’re cooking) to cover the bottom the pan and put the lid on immediately. The steam in the frying pan will cook the top part of the dumpling. Check the dumpling when the steam stops or in 3-4 minutes. The dumpling should be done when the water is all evaporated. Be careful not to burn the dumplings – add more water if necessary.

Dipping sauce: the recipe I got recommended 2 parts dark soy sauce with 1 part Worchestershire sauce. In Taiwan, we would have a mix of soy sauce, chili paste, garlic, and vinegar. Here, we found a chili-garlic paste at the supermarket and brought out vinegar and soy sauce and let everyone make their own sauce. It worked out great!

rhymes with orange

The other night we cracked one of our wedding presents and started experimenting. How to Cook Everything Vegetarian, along with the original (non-vegetarian) book, is an excellent resource that I think will turn into a regular go-to book for us.

Looking at what we had in the fridge and thinking about what we felt like, we decided on two dishes involving orange – Black Beans with Orange Juice and Chard with Oranges and Shallots. Unfortunately, they didn’t complement each other all that well – the chard, with its sweet taste and strong flavour, totally overshadowed the subtle, earthy bean dish. The chard was the better-received of the night, with it’s almost-candied bits of orange, colourful presentation, and strong, sweet flavour. The beans were good – I think everyone had seconds – but next to the screaming orange of the chard, they seemed like regular beans. They’d do much better against something plainer, I think. Aw well, that’s what family dinners are for – experimentation. Recipes follow.

Black Beans with Orange Juice

3 c cooked or canned beans (2 15 oz cans) with about 1 cup of their cooking liquid
1.5 tsp ground cumin
salt & freshly ground pepper
1 orange, well washed
2 tbsp extra virgin olive oil
1 onion, chopped
1 bell pepper, preferably red or yellow, cored, seeded, and chopped
1 tbsp minced garlic
1/2 c dry red wine
chopped fresh cilantro or parsley leaves for garnish

Put the beans in a pot over medium heat (with liquid); add the cumin and a good pinch of salt and pepper.

Halve the orange. Peel one half and add the skin to the beans, then divide the sections and set aside. Squeeze the juice out of the other half and set aside.

Put the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the pepper softens, 8-10 minutes. Add the garlic and cook, stirring, for 1 minute more. Add to the beans.

Turn the heat to high and add the red wine to the skillet. Cook until the win is reduced by about half, about 5 minutes. Add to the beans along with the reserved orange juice. Taste and adjust seasoning. Serve with rice, garnish with the reserved orange sections and some cilantro, or store, covered, in the refrigerator for up to 2 days.

chard with orange pieces

Chard with Oranges and Shallots

1 lb white, red, or rainbow chard, washed and trimmed
2 tbsp extra virgin olive oil
2 shallots, thinly sliced
2 tbsp sugar
1 small unpeeled orange or tangerine, seeded and coarsely chopped
2 tbsp sherry vinegar
salt and freshly ground black pepper

Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems (on the diagonal in you like); keep the leaves and the stems separate.

Put the oil in a large skillet with a lid (I ended up using a small stock pot) over medium heat. When hot, add the shallots and sugar and cook for a minute, then stir in the orange or tangerine bits and lower the heat to low. Cook, stirring frequently, until everything is caramelized, about 20 minutes. Stir in the vinegar.

Return the heat to medium and stir in the chard stems. Cook, stirring occasionally, until they soften a bit, just a couple of minutes. Add the chard ribbons, cover, and turn off the heat (I had to cook them for a minute or two). Let the chard steam for 2 or 3 minutes, then stir and re-cover the pan for another couple of minutes. Sprinkle with salt and lots of pepper and serve immediately, or within an hour or two at room temp.

Other vegetables you can use: any chard, bok choy, kale, or any cabbage. For the citrus, use kumquats (quartered) if they are available.

we got beets!

I love beets. Being half Ukrainian, I was born to love these tough purple roots (I think my brother was adopted, he’s not such a fan). Borscht was how I consumed them as a kid, a violently purple concoction with faint orange overtones (oil) and loaded with potatoes, beans, and other tasty ingredients. Mom made a terrific borscht that I just haven’t been able to recreate yet.

That said, I wasn’t even aware you could use the greens in cooking until a friend mentioned last summer that she loved cooking with beet greens. When I came down here to Argentina and we found our vegetable stand that we love so much, I saw that they sold beets with the greens still attached. In my attempts to make borscht, I found that we had a bunch of greens left over and no way to use them. To the Internet! Another food blogger that I had looked in on now and then got a gig writing the DinnerDiary at The Daily WD. Most of the recipes are pretty meaty, but every now and then a real winner comes up. I found this one, which I call Beans and Greens on Bread (yup, I’m the creative one), on there and adapted the recipe from that. The other greens are fairly replaceable, the first time I made this I used arugula, the second time I used acelga, and the most recent time (the photo here), it was straight beet greens, as I forgot to pick up an accompanying green to go with it. All tasted fine. I’m sure spinach or any other dark green would be terrific in this. This makes a wonderful appetizer, but if you make a few for yourself (as I did here) you can even have it as a nice lunch. Here’s the original post.



One thing, it’s important to salt the greens enough, they need it to help bring out their natural delicious earthy flavour, otherwise they taste bland.

Beans and Greens on Bread

1/2 onion, diced
1/2 lb greens (beet greens + other greens, such as arugula, acelga, or spinach)
2 cloves garlic, minced
1/4 c water
1/2-15 oz. can of beans
oil
salt & pepper
bread
parmesan or other freshly-grated cheese

Cook the onions and beet greens in a little oil until they are softened. Add the garlic and arugula and continue cooking until these are wilted. Add the water and beans and flavour with salt and pepper. Cook on low heat for 10-15 minutes until the water has mostly boiled off.

While the greens are cooking, toast pieces of bread, scrape a cut piece of garlic along the toasted side, then drizzle with olive oil. When the greens are done, layer them on the bread and top with cheese.