Adapted from Ina Garten and Damn Delicious, although inspired by smitten kitchen
1 can white cannellini beans, drained and rinsed
1 red onion, diced
3 garlic cloves, minced
1 large branch of fresh rosemary (I only had dried)
1 bay leaf
pinch of dried thyme
1/2 bunch of fresh basil
2 bay leaves
2 cups kale (I only had baby spinach)
fresh parsley, chopped for garnish
Kosher salt and freshly ground black pepper, to taste
Saute the onions in olive oil on medium-low heat for 10-15 minutes until translucent. Add garlic and cook until fragrant. Add the beans, rosemary, stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes. Remove herbs and stir in greens (e.g. spinach) and parsley. Salt and pepper to taste, topped with fresh basil. Serve with toasted bread, drizzled with good olive oil and rubbed with cut garlic.
P.S. A similar attempt by myself. I also threw in some diced carrot and celery to use them up.
Adapted from mao mao mom
500 g Chinese noodles (I used fresh wheat)
3 splashes of soy sauce, 1 glug of vegetable oil
1 bunch green scallions
garlic, ginger, chili (all chopped fine)
90 g shiitake mushrooms, sliced thinly
2 small carrots, julienned
400 g baby bok choy, separated into leaves
salt, white pepper, broth
2 glugs of sesame oil
Cook the fresh noodles in boiling water for 1 minute. Drain noodles and return to pot. Mix with the soy sauce and oil and “brown” the noodles on medium heat.
Heat oil in wok, and saute the scallions, chili, ginger, and garlic on high heat for 30 seconds. Add carrots and stir fry. Add mushrooms and stir fry. Add bok choy and stir fry. Season to taste with salt, pepper, broth.
Remove from heat, add the noodles, season with sesame oil, and toss. Serve hot.
Similar to Japanese tamagoyaki. Adapted from mao mao Mom
salt, white pepper, cornstarch, sesame oil
salt, rice wine, scallion greens
Deshell and de-vein the shrimp. Rinse and chop small. Mix with salt, white pepper, cornstarch, and a dash of sesame oil. Set aside for 20 minutes. Beat the eggs with the seasonings and scallions.
Heat nonstick pan (must be nonstick!) and fry the shrimp in the oil until cooked pink. Remove from pan. Add half the egg mixture. Cook until it’s mostly done (a little wet on top still), and add half of the marinated shrimp in a line down the middle of the omelette. Carefully wrap the omelette around the shrimp, and cook on all sides. Serve. Repeat with the rest of the egg and shrimp.
Adapted from Mao Mao Mom
500 g green beans
2 cloves garlic
ginger, grated (equal amount as garlic)
salt, water/broth, soy sauce, oyster sauce, sugar
Wash and cut ends off green beans. Heat oil in wok, then saute ginger and garlic until fragrant. Add beans and a pinch of salt, stir fry on high heat. Add 200 mL water. Stir until beans are cooked (not raw to the bite). Add sauce ingredients (soy, oyster, sugar) and cornstarch, cook until sauce thickens. Top with a dollop of sesame oil and serve.
Dau Miu / dòu miáo (豆苗)
Adapted from steamy kitchen
1/2 lb. pea shoots
vegetable (peanut?) oil
2 cloves of garlic
Saute garlic in vegetable oil until fragrant on medium-low heat in a wok. Stir-fry pea shoots until barely wilted. Remove from heat. Season with wine and sesame oil to taste.
Adapted from steamy kitchen
1/2 pumpkin, cut in slices
cinnamon, nutmeg, cloves
Drizzle with oil then sprinkle on salt and spices. Roast at 400 deg F (225 deg C) for 25 minutes.