Green Beans, Blue Skies. The Perfect Do Ahead Cook-Out Salad.

 I keep waiting for the sunshine here in Sonoma. Right now the fog is blowing around in wisps and the wind is shaking the blossoms out of the trees and it's chilly out. There is more rain predicted for the next week and my friend Diana the checker at Sonoma Market told me that it's snowing in the Sierras. So why oh why am I so obsessed with summer salads?? Search me. In another month I'll most likely be complaining that it's too hot out and guzzling ice cold lassi like it's going out of style. I've already started making pitchers of mugicha which would be perfect if only I could drink them outside in my dining tent. Instead, I'm indoors making summer salads and baking endless loaves of artisan bread.
Paula and I had coffee this morning and I was telling her how much I loved the Clay Coyote skillet she gave me. She pointed out that it's practically a non-stick skillet due to the way the Flameware  acts . Now this I'm going to have to try. I don't use non-stick cookware and I know I need something like that for a couple of dishes. Now, my non stick problem may be solved. I can't wait to test some paneer cheese in it and see what happens.
  I wondered what I could cook this afternoon for lunch that would be a salad and still use my new skillet. Then I saw the green bean sale and knew. A simple traditional cold bean salad.
 Ideally I'd be using Chinese Long Beans if any could be found here in Sonoma. Any long bean shopping I do has to be done in Santa Rosa about 25 miles away..each way. So I figured  simple old Blue Lake green beans would do. This is a make ahead salad. It's served at room temperature and it's another dish that Alan is going to be seeing a lot of  this summer. This recipe feeds 4.
  Here's what you do.
  Wash and chop 3/4 lbs of green beans into 1/2 inch pieces.
 Set them aside.

 In a skillet or kadhai heat 2 Tbs of coconut oil. I use cold pressed virgin coconut oil (which is more info on the coconut than I ever wanted to know).
   When the oil is hot toss in:
 1/2 tsp of black mustard seed.

  When the seeds start to sputter and pop add in the green beans. Stir them around for a bit then put a lid on the pan, turn the heat to medium low, cover the pan and let them cook for about 7 to 8 minutes. The beans should still be fresh and green looking and  as they say, toothsome.

  Let the beans come to room temperature than add in:
 1/2 tsp of salt
 1/2 tsp. of sugar
 1/4 cup of peanut powder

 1 tsp of finely minced  fresh green chili
 1/2 cup of grated unsweetened coconut, raw or dried.
  Mix it all together and it's done.

 As simple as that.

 This is a dish that I love. Alan is still talking about it, and any dish that gets a grown man to eat green beans  and ask for more, is definitely a keeper.

The Raw And The Uncooked, A Meatless Monday Special.

I'm loving this whole meatless Monday business. It's great to take a break from the same old same old.
 One of my food blogger friends Jeroxie at Addictive and Consuming, had a post up last night where she was describing some simply divine potato and pea samosas made with filo dough. I had no business reading it at that hour as I was starving when I finished and wanted those samosas! She also tossed the question out there as to what would go well with this dish to make it a meal and I started thinking about this fast, tasty and totally naked, naked, raw, raw South Indian kachumbar !
  Carrot and Beetroot Slaw.
   The interesting thing about this slaw is that it's a plural. Two, two, two slaws in one. Provided there's a mandoline or a food processor with a shredder blade available, it makes up in in no time at all.
   Here's how it goes.
  Peel:
3 large carrots
1 large beetroot
  The goal here is to get two cups  each of these shredded veggies. The other thing to remember is to shred them separately because this dish is all about the color and pizazz. Obviously the carrots get shredded first. If you're working with beets everything gets done first, otherwise the kitchen will look like a scene from CSI or Dexter or some such thing.
 Once the carrots and beets are  shredded and in separate bowls prepare the masala mix.

In a skillet or kadhai heat:
 2 Tbs of butter or oil
 When it's hot toss in:
 1/2 tsp of black mustard seed
 When the seeds begin to pop, take the pan off the heat and toss in:
 1/2 jalapeno pepper seeded and cut in long thin strands

 4 curry leaves
 The juice of 1 orange
 The juice of 1 lime
 3 Tbs chopped fresh cilantro.
  Mix it well and then drizzle it over the carrots and beets dividing it equally.
 Add salt and pepper to taste.
  For serving, place the dressed carrots and beets in two separate piles. Drizzle them with a bit of lime juice and  scatter them with chopped pistachios.

If only this carrot beet slaw could get acquainted with Jeroxies' samosas I think they'd get along famously. I'm definitely keeping this recipe for summer cookouts and I just might have to whip up some samosas myself to keep it company.

How to "Dal" Up Your Cabbage For A Wintery Holiday Treat

I keep getting tempted by those lovely little bags of cabbage I find at the market. I've done several posts about them already and I think they're just one of the best, easiest and most economical ways to present a cabbage dish that anyone's invented. Thank you Cabbage Bag People.
Whenever I'm shopping and can't think of what to serve as a veg, I always toss a bag or two of the cabbage into my cart. I know something will come to me, or I will find something out there in the world of Indian food that applies. I'm never disappointed.
The other afternoon I wanted something fast and nourishing for lunch. What's in the fridge? Cabbage of course but how to make it different. How to Dal it up..so to speak. (Rimshot goes here)
This is a simple and tasty way to do cabbage it only takes a slight bit of prep and that of course involves the dal.
No one wants to break their fillings on rocks or stones or hard crunchy dal so, at least two hours before you plan on cooking, soak 1/4 cup of moong dal in 3 cups of boiling water. Take it off the stove and just let it luxuriate till you're ready for it. Give it a magazine, whatever.
The dish itself is simple and takes almost no time once the dal has been soaked.
1.) In a deep skillet or Karhai heat 2 Tbs of vegetable oil.
When the oil is hot add in
2.) 1/4 tsp black mustard seeds
3.) 2 tsp of cumin seeds
Cover your pan until you hear the mustard seeds start to pop. Then add:
4.) 8 curry leaves, fresh or frozen
5.) 2 dried red chilies and
6.) the softened moong dal
Stir fry all of this together for about 5 minutes on a low heat

Then add:
7.) 1/4 tsp of turmeric and
8.) one of those 8oz bags of pre-shredded cabbage
Continue to stir fry all of this over a low heat until the cabbage is softened, about 10 minutes or so. Remember to keep it moving. No sticking or loitering in the pan is allowed.

9.) When your cabbage is soft and tender add a bit of salt to taste and finally stir in some chopped fresh cilantro and serve.
I must admit, I've become a freak for these little bags of cabbage, especially when I'm under the gun with a script. Whoever got the idea to package them this way was a genius. They're easier than grating a whole head of cabbage, they're fresh and there's no waste, and dishes made from them can turn up on the table in no time flat. What's not to like about that?

Hold the Drumsticks! Hold the Turkey Too!

This is a weird time of the year to be talking about holding the drumsticks. Drumsticks seem to go together with Thanksgiving, which everyone in the US of A is frantically preparing, shopping and cooking for. As I discovered when I started cooking Indian food, there are other sorts of drumsticks. Drumsticks that any vegetarian would have no problem with. Because these drumsticks are a vegetable, otherwise known as Moringa Oleferia. It's a long ridged bean-type veggie and it's eaten as a lot of things are, in a lot of places, except here. When I talk about except here, I'm really talking about Sonoma where I live now.
Back in the day when I was full time In Los Angeles I was always shopping at a number of Indian Markets, buying spices, kitchen equipment and all the exotic vegetables I wanted as most of them were grown by local people. Long beans? Got em. Bitter Melon? Got it? Snake gourd? Got it? I could go on. Of course here in Sonoma there are many things that I couldn't find so easily down in LA. All sorts of local organic farms, for fruit, meat and vegetables all with in a stones throw. So, I can't complain too much.
We have one Indian market in the entire county which is a 50 mile round trip drive for us and there are also 3 other southeast Asian markets that I shop at, also a long haul. Whenever I'm in LA on business I'm always toting back everything I've been missing, and any studio meeting is always followed by a grocery shopping trip.
Among the things that I can't get up here are the aforementioned Drumsticks. I've been looking and am always promised..."next week....maybe" So, alas I can't show a drumstick here, but I can show a drumstick recipe and there's no better stand in for an original drumstick than a good old easy to find green bean.
Green beans are everywhere right now. It's one of the most popular dishes served on the Thanksgiving table. Green beans with browned butter and almonds, and who hasn't had green bean casserole with cream of mushroom soup mix right out of the can sprinkled with canned fried onion strings.....anyone? anyone? Bueller? Bueller?
This adaptation of an Indian dish by Atul Kochhar from his book, Indian Essence goes beyond Indian food and makes it all the way to the shores of Plymouth rock. And I promise no canned fried onion strings were used in the making of this dish!
Which brings me to what I call the non drumstick drumsticks with peas and potato.
1.) Clean and chop 1/2 lb of green beans into 1 inch pieces
2.) Cut 10 small fingerling potatoes into thin rounds
Meanwhile, in a spice grinder or processor mix
3.) 2/3 cup of grated dried unsweetened coconut
4.) 2 Tbs of chopped fresh cilantro
5.) 2 medium tomatoes
6.) 2 chopped shallots
7.) 2 tsp of sliced fresh ginger
8.) 1 Tbs of vegetable oil
9.) 1 tsp of Kashmiri chili powder substitute is 1/2 tsp cayenne powder mixed with 1/2 tsp paprika
10.) 1/2 tsp ground coriander
11.) 1/2 tsp ground cumin
12.) 1/2 tsp of turmeric
Grind all of this up until you have a nice thick paste.
Now, in a deep skillet or karhai heat
13.) 2 Tbs of oil
Toss in:
14.) 1 tsp of brown mustard seeds and
15.) 10 curry leaves
Saute these till the mustard seeds pop and everything is crackling. Then add in your spice paste and stir it all up.
16.) Cook it, stirring for about 3 minutes or so then Add in your green beans, and potatoes along with 7 Tbs of water and some salt to taste.
17.) Simmer the vegetables for about 20 minutes or until they're done.
18.) Add in 2/3 cup of frozen peas and cook for another 3 to 5 minutes.
Serve this hot. It makes a great quick vegetarian lunch with chapattis, or you can serve it as a side with any meat or fish. In fact it might make its' way to your Thanksgiving table. You won't be sorry. Save the canned fried onion strings for another day, and give thanks you don't have to eat them.

Just a note
Go to my A Million Cooks Podcast Page and listen to my interview with JoAnn Cianciulli Author of The LA Farmers Market Cookbook from Chronicle Books. JoAnn co-created and produced Food Network shows such as Food 911 with Tyler Florence, co-authored cookbooks with world-renowned chefs like Michael Mina, and has served as an industry expert on shows including Bravo's Top Chef Masters. It was great fun talking to her and I'm going to be talking to more cookbook authors in the near future, so stay tuned to the podcasts.

Fast and Healthy And On The Plate In 10 Minutes

I seem to be fascinated by those little packages of chopped cabbage that are sold at the market. They're supposed to be used for coleslaw, an easy alternative to slicing and chopping. They're white cabbage, sometimes red cabbage, sometimes a bit of both. They're cheap and they're just the right size for a quick and easy side dish for 4.
So, I was cruising the market today, looking for something interesting for lunch and I thought why not a cute little bag of cabbage? I betcha I have something that would go with that!
Cabbage is a great vegetable, it doesn't waste ones' time, it cooks fast and is hard to mess up. When something is in the pan for just a few minutes it's kind of hard to screw up.
I decided to cook a Poriyal. But what about the cabbage? Well, a poriyal is a Tamil word for a South Indian vegetable dish. It's a simple mix of spices and channa dal, vegetables cooked quickly and dry, with a bit of grated coconut for a finish.
The reason I love these quick vegetable dishes is simply because, working at home I get caught up with writing and notice that.."Oh my god! It's almost one o'clock! Where's lunch??" also, "Who's cooking lunch? Me?!" Now that's when a dish like this comes in handy.
So, my husband fired up the grill and prepared the vegetables, lunch was ready in about 15 minutes.
How does this all work. Like this:
Start off with a deep skillet or karhai
1.) heat 2 Tbs of vegetable oil
When the oil is hot add in
2.) 1 tsp of mustard seeds
3.) 1 tsp of cumin seeds
4.) 1 dried red chili pepper broken in half
5.) 5 fresh curry leaves and...
6.) 1 tsp. of channa dal that's been soaked for a 1/2 hour in a bit of water

When the seeds begin to pop and sizzle toss in
7.) 2 green chilies slit down the middle and cut in half
stir them arouond for a mminute or two then add in
8.) 1 8 oz bag of shredded cabbage and
9.) 1/2 cup of fresh or frozen peas and
10.) 2 Tbs of water and salt to taste
Put the lid on the pan, lower the heat and let simmer for ten minutes. You can check it after 5 minutes, give it a stir and make sure it's keeping out of trouble.
When your cabbage and peas have cooked, toss in
11.) 2 Tbs of grated unsweetened dried coconut mix it all around and serve


I made this dish with green cabbage but it might be just as great with red cabbage or a blend of both. Give it a try one day when you run out of time and wonder, where and who's cooking lunch? These little bags of cabbage are almost as handy as a fire extinguisher in the kitchen, and hopefully you'll use it a lot more!

Nice And Spicy Green Beans

As I've said before, I love vegetables. I love dressing them up, spicing them down and in effect putting them in stilettos and shoving them down the mealtime runway.
One of the few vegetables I've never had a great fondness for was green beans. Growing up, I always thought they should be called grey beans since that was their color every time they landed on my plate. Green, crispy, snappy beans were a thing I'd never experienced until I'd started preparing them for myself. But of course by then their reputation with me had been thoroughly ruined. Green beans? I could care less.
I 'd make an exception for Chinese long beans, since I hadn't had any bad childhood memories of them mainly because my mother had never heard of Chinese long beans.
So, when doing my vegetable shopping green beans are always the last ones picked for my dodge ball team. But, they were on sale at the farmers market and I'm a sucker for a bargain.
I brought my beans home and then once again the dilemma, how to make these things interesting. I searched my cookbooks, looking for a green bean recipe that appealed to me and wishing that I'd brought home some baby eggplant. Then I got an idea from Chandra Padmanabhan's wonderful book Dakshin Vegetarian Cuisine From South India.
I decided a Bean Poriyal was just the trick to make green beans work it for me once again. A poriyal is a dry curry, or rather a vegetable dish made without a sauce. It usually involves some sort of dal in smaller or larger amounts, and very often includes coconut. Dal, coconut, what's not to like?
So this is what I did, my adaptation of the recipe from Dakshin.
1.) 1 pound of green beans cut in little 1/2 inch pieces. This takes a bit of time but as my sister in law says..when chopping beans, "that's what sisters-in-law are for".
Set the beans aside.
2.) Heat 2 tsp of oil in a heavy deep skillet, or Karhai. When it is hot. Toss in
3.) 2 tsp of brown mustard seeds.
4.) 1 tsp of cumin seeds
5.) 1 tsp of channa dal
6.) 1 dried red chili cut in half
7.) 6 curry leaves

When the mustard seeds start to pop, toss in the green beans.
8.) Salt to taste
9.) 2 Tbs of water
10.) 1 cup of green peas (fresh or frozen)


Stir it all up, then cover the skillet and simmer until the beans are tender, about 15 minutes.
When the beans are cooked sprinkle and mix in
11.) 2 1/2 Tbs of grated dried or fresh coconut.

Serve this dish hot.


It's a great side dish, fresh, crunchy and spicy. It certainly made me like green beans again, and it may just do the same for you.