Green beans with spinach and seedy mix
The seedy mix will add a crunch to many vegetable dishes. The green colors in this dish are very peaceful and the seedy mix adds flavor and crunch. The inspiration for this recipe came for the cookbook “Seven Spoons“. It is based on an Indian green bean subzi or vegetable dish. Feel free to use the black mustard seeds called for in the original recipe, or add some black mustard seeds to the seedy mix. I think that would be rather nice and I might do that next batch.
Green Beans with Spinach and Seedy Mix
- 1 lb of green beans, trimmed and cut into 4 inch pieces if large
- 2 tablespoons of olive oil
- 1/2 package of baby spinach or a large handful, washed and dried
- 1 large shallot, thinly sliced
- 1 clove garlic, minced
- pinch of red pepper flakes
- 2 tablespoons of seedy mix
- Sea salt and freshly ground pepper
- Bring a large pot of salted water to a boil. When boiling, add the green beans and blanch until bright green but still very crisp. For my beans that was 4 minutes.
Green Beans – blanched
- Drain the beans in a collander and run cold water over to cool. Spread out on a fresh tea towel.
- In a large non-stick skillet, heat the olive oil over medium heat. Add the shallot and saute gently for about 5 minutes until softened.
- Add the garlic and continue to saute, stirring, for another minute.
- Add the drained green beans to the pan and cook until tender, perhaps another 2 to 5 minutes.
- Turn off the heat in the pan and add the spinach. Stir until wilted.
- Add the seedy mix plus salt and pepper to taste.
Transfer to a warm serving dish prior to serving, this is also good at room temperature.
Green beans with Spinach and Seedy Mix
Just in case anyone needs another suggestion for the seedy mix, I’m taking this to Fiesta Friday #67 to share with Angie and the other guests.
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Are you looking for a way to add texture and interest to simply cooked vegetables, eggs, soup, or a roast chicken? Look no further than this mix of seeds which originated at the Ox restaurant in Portland, OR. It adds instant panache. I found this recipe, and adapted it slightly, in Sunset Magazine’s March edition.
Seedy Seasoning with Zucchini
It’s a mix of seeds often seen on an “everything” bagel. The original version used caraway seeds. I am not a big fan of caraway seeds and substituted cumin; I like the hint of spice they add. Feel free to reverse my substitution. Store this in a jar near your stove (it won’t last long), I’m adding it to everything! I’m even planning to take it on vacation next week in Key West. We’ve rented a house near the beach with other family members. I’m sure there will be some cooking involved and think they will be equally enthusiastic.
For vegetarians and vegans, the mix will add some extra protein as well as crunch and flavor.
I used the mix with a simple saute of fresh zucchini coins. 5 small zucchini were cut into 1/4 inch thick slices, salted in a strainer with a tablespoon of kosher salt for 20 minutes, then dried with paper towels and sautéed in 2 tablespoons of olive oil until crisply tender.
Sauteed Zucchini with Seedy Seasoning
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 3 tablespoons poppy seeds
- 2 teaspoons nigella seeds
- 1/2 teaspoon cumin seeds
- 2 teaspoons dried onion flakes
- 2 teaspoons dried garlic flakes
- 2 teaspoons sea salt
- Preheat the oven to 325 degrees F.
- Put the sunflower and sesame in a shallow oven proof plate like a metal pie plate. Toast in the oven until golden, shaking the plate a few times. This will take about 8-10 minutes. Pour into a bowl to cool.
- Heat a small dry frying pan on medium heat, add the poppy seeds and toast for 5 minutes. Remove them to the bowl with the sunflower and sesame seeds.
- Add the nigella seeds to the skillet and toast for 2 minutes. Remove to the bowl with the other seeds.
- Add the cumin seeds to the skillet and toast for another 1 to 2 minutes until golden. Add to the bowl with the rest.
- Add the onion, garlic, and salt to the bowl. Stir to mix. Cool completely.
- Once cool, transfer to a jar with a tight lid.
Sprinkle the seeds over crisp vegetables or scrambled eggs, roast chicken, or anything needing an extra embellishment.
I’m taking the mix to share out at Fiesta Friday #67. The recipe makes enough to share with the gang at Angie’s. Come join us to see what is cooking.
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