Zippy Green Beans

I was first drawn to this recipe because of the name, specifically "Zippy." It seems like the perfect way to bring some zip to an otherwise delicious but same-ol' same-ol' Thanksgiving dinner. It was a winner so a couple weeks later I served Zippy Green Beans to some friends and one comment was how much easier they are to eat than "regular" long green beans (The Week magazine, where I found the recipe, says this is an Indian-style cut). I agree, much more civilized. And, the best part, you can do all the prep ahead of time, including cutting and blanching the beans, so at the last minute it's very quick and easy. Oh, and I cut the recipe in half and still have enough delicious beans to serve 6-8 people. The full recipe will feed a crowd. Hope you like them!

Kosher or sea salt
4 lbs fresh green beans, trimmed and cut crosswise intro 1/2-inch pieces
5 Tbsp coconut oil
1 1/4 tsp black mustard seed (or 1 tbsp prepared Dijon mustard0
1 cup minced shallots
2-inch piece peeled fresh ginger root, grated
1/2 tsp crushed red pepper flakes

Set a large pot of water over high heat and fill a large bowl with cold water and ice cubes. When water in pot boils, add a generous few pinches of salt, then green beans. Cook for 30 seconds to 1 minute—just until the beans are a brighter green. Drain and immediately transfer to the ice-water bath; drain again once they are thoroughly cooled.

Meanwhile, heat oil in a large sauté pan over medium heat. Add mustard seed; as soon as seeds start to pop and sputter, stir in shallots. Cook about 10 minutes, stirring occasionally, until shallots are lightly browned on edges; reduce heat as needed so they don’t burn or scorch.

Add ginger and red pepper flakes, then green beans. Toss to coat evenly and cook until just warmed through. Taste, and add salt as needed. Serves 8 to 12.

Vegetable Chili

1 Tbsp olive oil
2 bell peppers, roasted, peeled and chopped
1 Poblano chili, roasted, peeled and chopped
1.5 cups chopped mushrooms
1 large onion, chopped
2 zucchini
2 carrots
3 Japanese eggplant
1 cup corn (fresh or frozen)
3 garlic cloves, minces
1 Tbsp chili powder
1 Tbsp dried oregano
1 tsp cumin
1/4 tsp salt
2 cans(15 oz each) pinto or black beans with juice (or equivalent cooked from dried beans)
1 (14.5 oz) can diced tomatoes with juices

In a large saucepan, heat oil over medium heat. Add peppers, mushroom, onion, celery, zucchini, carrots, eggplant, corn and garlic; cook, stirring until vegetables begin to soften, about 7 minutes. Add Chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25-30 minutes. Serve warm.

Gail, one of the most no-nonsense cooks I know, says this is a regular at their house...fast, easy, healthy and delicious. Adaptable to whatever veggies you happen to have in the 'fridge.