A is for Apples, B is for Beans

This has been a very good apple year. We have received lots of apples from our family and friends. Today we made a green bean and apple stew for Kokbok. The original recipe was for fresh green beans, but we used frozen. We cooked our beans a little too long, but the recipe is written how it should’ve been done.

Green Bean Stew with Apples

3-4 apples
2 tbsp margarine
3 tbsp wheat flour
5 dl water
salt
450-500 g frozen green beans
1 tbsp sugar
lemon juice

Peel and dice the apples. Melt the margarine in a pot and stir in flour. Add water in few batches, stir well between. Put the salt and apples to the pot and simmer until the apples are very soft and mushy. Add the green beans, heat thoroughly (add water if needed) and season with sugar and lemon juice before serving.

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Something Simple

If I don’t feel like cooking I often just throw some noodles and other things to a pot and boil them few minutes. Today was one of those days. I will add a picture later if the camera and computer start co-operating. And here’s the picture!

Noodles with Mushrooms and Vegetables

1 l water + bouillon cube (mushroom or other)
2 handfuls of dried funnel chanterelles
some dried chard stalks
1 big carrot
half bell pepper
1 celery stalk
2 handfuls of frozen green beans
1 handful frozen kohlrabi
100g whole wheat noodles
1 onion
soy sauce for serving

Cut carrot, bell pepper and celery into strips. Bring the water to boil and dissolve bouillon cube in it. Add funnel chanterelles, chard, carrot, bell pepper and celery, and boil 2-3 minutes. Throw in frozen veggies and noodles and boil 3 more minutes. Cut the onion in thin half moons and stir it in before serving. Nom nom.

Special Macaroni Casserole

It’s handy to have some food in the freezer for days you don’t have time to cook or if you don’t have any leftovers to take with you to work. Today we made loads of macaroni casserole so we could have it for dinner and have leftovers to freeze.

Two Macaroni Casseroles

400g macaroni
3 big carrots
2 medium/small onions
1 celery stalk
1 can white beans in tomato sauce
salt, pepper, oregano
vegetable broth
half bell pepper
3 dl green beans cut in shorter pieces
2 garlic cloves
5 dl coconut milk
scant 1 tsp ground cumin
1 tsp garam masala
pinch of cayenne
1 tsp lovage

Cook the macaroni according to instructions on the package. Peel and coarsely grate the carrots. Peel and chop the onions. Take two oven proof dishes and divide macaroni, carrots and onions in them. If one is bigger than the other, put 2/3 to it and 1/3 to the other (like we did). Slice the celery stalk and put it and white beans to one dish. Sprinkle salt, pepper and oregano on top and pour enough vegetable broth to barely cover other ingredients. Dice bell pepper and mince the garlic cloves. Put them and green beans to the other dish. Combine coconut, cumin, garam masala, cayenne, lovage and some salt in a bowl and mix them with macaroni mix. Cover both dishes with lid or aluminium foil and bake in 200 Celsius degrees for 45-60 minutes. Remove lid/foil from the first dish after 20-30 minutes and from coconutty dish 5-10 minutes before it’s done.

Baked Polenta

I went to the market place and found a huge bag of carrots for only 1,50€. Of course I had to buy them. At home I started to search for carrot recipes. The recipes in my cook books didn’t inspire me this time, but I found a tasty looking polenta recipe from Cat Tea Corner. I never use their alphabetical index, because I have found  “search by ingredient” index more useful. If you want to cook something with a certain ingredient (like carrots), you find the recipes easily. And all the recipes at Cat Tea Corner are vegan.

polentaFrom the helpful ingredient search I found Baked polenta and vegetables with low-fat onion gravy. I’m not copy-pasting the recipe here, because the writer(s) ask not to and you can see it by clicking the link above. The recipe says you can use any vegetables you want, I used carrots, celery, peas and green beans. I didn’t have white wine, so I used only broth for the gravy. This meal was very easy to make, but making it took over an hour. You just cook the ingredients a little while and then wait the polenta to bake and cool. While you wait, you can make the onion gravy and maybe a salad. We had this simple salad, which was just as easy as the polenta.

Cucumber and Tomato Salad with Fresh Mint

15 cm piece of cucumber
2 tomatoes
1 small red onion
handful or two of fresh mint leaves

Dressing

2 tblsp olive oil
1 tblsp balsamic vinegar
salt and pepper

Cut the cucumber and tomatoes to chunks and slice the onion, and put them into a salad bowl with mint. Mix the dressing ingredients in a small cup and combine with the salad.