Spicy Green Beans

It’s been a long 30 years of my existence.
As evidenced by the dozen boxes of my baby, childhood & teenage crap my mother gave me.
The woman kept every card anyone ever wrote me. Like I don’t necessarily ~need~ 18 happy Easter cards from my youth, but by golly I’ve got them!
I am happy she preserved everything. There are a ton of my ~vintage~ clothes that lulu can wear (she’s currently wearing a Little Mermaid tee I used to sport). Though, I’ll probably have to explain who the Rugrats are & that’s heartbreaking. My personal favorite are all of the yearbooks I thought were lost in one of our many moves. They bring me right back to my awkward, semi-emo days. Ahh.

If you think my next project is not Facebook stalking every single schoolmate who I haven’t thought of in over a decade, you’re wrong.

Time: 35 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 lb. of thin green beans (I used frozen)
  • 2 tbsp. of sesame oil
  • 1 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 3 tbsp. of soy sauce
  • 1 tbsp. of rice vinegar
  • 1 tbsp. of chili garlic paste
  • 1 tsp. of sugar
  • 1/4 cup of green onion + more for serving
  • Cashews, chopped, for serving
  • Brown rice for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of sesame oil in a skillet over medium heat
  • Add tempeh + cook 5-6 minutes until crispy, remove from the skillet
  • Add remaining sesame oil
  • Add green beans + cook 3-4 minutes
  • In a bowl, combine garlic + ginger + soy sauce + rice vinegar + chili garlic paste + sugar + a splash of water
  • Add green onion + sauce to green beans, cook another 2 minutes
  • Add tempeh back in, cook another minute
  • Serve hot over brown rice with more green onion + cashews + maybe some chili oil if you got it
  • This is basically a plate of vegetables + you are the picture of health so SOAK IT UP

Adapted from here!

Buttery Green Beans

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I think in another universe I am Chrissy Teigen.

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Like, an alternate one where I am of any descent other than very white and where other people besides just me enjoy looking at my selfies.

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We are just so alike. We have a similar sense of humor, share similar hobbies, and have similar taste in baby names. She just named her baby Luna and I named a dog that once – she shed everywhere and had about as much sense as a wet blanket but she was quite cute.

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I struggle to find anything we don’t have in common. We’re both in the business of helping people, her posing for the swimsuit edition of Sports Illustrated and me in nonprofit work. We both have great loves, hers writes legendary (see what I did there?) love songs about her and mine draws stick figure pictures of us dancing in flower patches. Too many parallels.

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Alas, she’s a published cookbook author and I am still writing a food blog but I’m like totally not bitter about it!

 

 

Time: 30 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 1 pound of fresh green beans
  • 1/4 cup of sugar
  • 2 tbsp. of butter
  • 1/4 cup slivered almonds, chopped
  • S+P, to taste

How to:

  • In a large skillet, combine 1 cup of water + the sugar + some S
  • Bring to a boil, stirring until the sugar is dissolved
  • Add green beans, cover + cook until the sugar water begins to reduce, about 9 minutes
  • Uncover + stir + continue cooking for 7 minutes
  • Transfer to serving dish + top with butter + pepper + almonds

 

Straight from Chrissy Teigen’s glorious cookbook: Cravings