Green Beans, Mushrooms, Broccoli and Roasted Pecans

I was craving a bit of crunch. And since The Boy has been asking for quick, healthy recipes with yummy veggies in them, I grabbed some green beans, mushrooms, pecans, broccoli stalk… and crafted a meal to please the tummy and The Boy.

green-beans-mushrooms-broccoli-and-roasted-pecans

 

Ingredients:
– 1 cup of green beans, cut
– 1 cup of mushrooms, sliced
– ½ cup of broccoli stalk, remove the skin and then cut in small chunks
– 13 pecan halves, crushed and roasted
– 1 tsp. of olive oil
– 1 tbsp. of vinegar (you can use less, I just like my vinegar)
– dill, turmeric, salt

Preparation (about 30 minutes):
– Heat the oil in a medium size pan. Sauté the veggies on high heat (broccoli bits first, after a minute add the green beans, after another minute add the mushrooms). Stir often (I’m paranoid, so I stir continuously). When the beans reach your preferred degree of tenderness (about 9 minutes for me), add the dill and turmeric. Cook, while stirring, for another minute… then add the vinegar and salt.

Please note that because of my tummy issues, I don’t eat onions or garlic or anything too spicy. So, feel free to experiment… I always do. I add dill, turmeric (and ginger) to most of my meals because of their healing properties (and because they taste freaking yummy). This is a whole meal for me. 301 calories.

So, my Wicked Luvs, what are you cooking today?

My Dominican Breakfast

Kim, over at the Imaginary Garden with Real Toads, asked for a poem about cooking that “appeals to the senses and is related to [our] life or culture in some way.” I woke up with the Dominican Republic singing memories into my mind—a poem about the kind of breakfast I used to eat when I was a child tasted just right. The side order of nostalgia that came with the writing of the piece was not part of the original recipe… neither was the craving for breakfast in the middle of the afternoon *sigh*.

“My Dominican Breakfast”

Morning food was green bananas,
doing a tenderizing water dance
in a cauldron kissed by firewood.

Next to the cauldron bubbled a tiny pot
that had never been called a kettle; yet,
its belly brewed nothing but ginger tea.

My belly sang its rumbles to the brew,
waiting for the spicy warmth to simmer
true, readying its self for morning food.

True morning food is green bananas
and ginger tea, over firewood and smoke,
conjuring memories… to sting my eyes.

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Linked to Poets United (Poetry Pantry 330)

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caldero-fogon-cauldron
“Fogón… What’s Cooking?” by Mercedes Dayanara
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Chivo guisado and arroz con coco for The Boy’s Birthday

I spent last Sunday afternoon cooking with The Boy. We made chivo guisado (goat stew), arroz con coco and guandules (coconut rice with pigeon peas), and potato salad. He ate until he nearly burst. I was pleased. Few things make me happier than watching those I love enjoy my food.
1-cooking-goat

2-stewed-goat

3-coconut-rice

4-potato-salad

For dessert, we had pineapple and carrot spiced cake. Then, the next morning, I warmed up a piece of cake, crumbled it, and had it with passion fruit tea. My mind can still taste all the spicy fruity yum.
5-cake-and-tea

It was a great Sunday—love, food, laughter…—the best. What have you been up to, my Wicked Luvs?

P.S. When it comes to cooking, I use the eyeball method. So here are links for similar Dominican recipes, from Simple, by Clara: Chivo Guisado Picante (Spicy Goat Meat Stew), Moro de Guandules con Coco (Rice, Pigeon Peas and Coconut), and Ensalada Rusa (“Russian” Potato Salad).