Christianity Oasis Member Forum & Chat Room

Hello Everyone

God bless you this day.

The recipe that I am about to share is one of my favorites, and we prepare it nearly every week. I like it hot or cold, for lunch or dinner or for snack. It is inspired, and adapted, by a recipe by chef Aaron McCargo Jr. (Food Network) and he calls the recipe Glazed Chinese Long Beans. I just use regular ole green beans, and I do not add salt, and I also reduced the amount of fat and sugar (honey) than what the original recipe calls for.

Here is my version:
2 15 oz. cans No Salt Added Cut Green Beans, drained and rinsed. (If using fresh, pre-cook in water (steam or simmer) for 15 minutes before adding to this recipe.) Also, if you use canned beans with salt added, you can drain and rinse which will reduce the sodium content by about 1/3.
1/3 - 1/2 cup diced onion
1 Tbsp minced ginger root
1-2 cloves garlic, minced
2 tsp olive oil
1 tsp Sesame Oil
1-2 tsp honey
1/8 tsp Red Pepper Flakes
1/2 cup Unsalted Chicken Stock

Saute diced onion and minced garlic and ginger root in olive oil, over medium heat, until onions are translucent -- being sure not to burn garlic. Add beans, chicken stock, sesame oil, honey and red pepper flakes. Allow to simmer over medium low heat for 15 minutes. I like to sprinkle white and/or black sesame seeds on top at the end.

I have found that the dish improves with age -- meaning, leftovers are AWESOME!!!

Occasionally, I also like to add some of the Soy Almond Butter Sauce from a previous recipe. Yummmmmmmm

Enjoy!



Matthew 4:4 King James Version
4 But he answered and said, It is written, Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God.

Colossians 3:1-4 King James Version
3 If ye then be risen with Christ, seek those things which are above, where Christ sitteth on the right hand of God.

2 Set your affection on things above, not on things on the earth.

3 For ye are dead, and your life is hid with Christ in God.

4 When Christ, who is our life, shall appear, then shall ye also appear with him in glory.



God bless and keep you,
Mack

These sound really great, can I substitute ginger paste? I haven’t found ginger root in our little town.blessings,
Kim

Hello Kimberly

God bless you this day.

You probably could substitute ginger paste, and according to my google search, just use the same amount as fresh. I had never heard of ginger paste, but after researching it, it sounds so interesting I'm going to have to look for it at my grocery. I love ginger. And, it has so many health benefits associated to it -- one being it helps fight inflammation -- which is awesome!!!

You can also substitute 1/4 - 1/2 teaspoon of ground ginger. I use ground ginger quite often.

As I type this, I'm scarfing down some of those very beans prepared using this recipe. Mmmmmmmmmmmmm

I hope you enjoy the recipe.

By the way, I'd love to hear about your recipe for bell pepper pizza sauce that you make. Care to share?

Have a blessed weekend!

God bless and keep you, dear Kimberly.
Love,
Mack

Hi Mack,
My internet has been dorky again, one of the drawbacks to a smaller town. I’m trying your beans this evening.
I made this bell pepper sauce like this;

6 large red bell peppers, seeded and cut in quarters
2 onions, peeled and quartered
Half a bag of baby carrots (not necessary, but I had them so I threw them in)
Cover and Steam with 1 cup water, or low sodium broth of any kind and one small can of no sodium added tomato sauce until soft enough to blend in blender. (I had to do it in 2 batches)
Season to taste with garlic powder, paste, (or you could steam fresh with the veggies), basil, oregano, and black pepper. (I use a bit of red pepper flakes).
You may want a touch of sweetener per your taste. It takes plenty of seasoning.
It’s thick enough to use on pasta, and of course you can add meat to it. I use it just as I would spaghetti sauce. The flavor is different , it doesn’t taste just the same, but it’s red, spicy, and better for you.
I make my own pizza spice , and I just use that.
It’s;

1 tablespoon crushed red pepper flakes
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon dried minced garlic
You can also sprinkle this on a small plate, add olive oil, and use to dip baguette bread in. I make daughter (Robin a lot of baguettes for her stews and soups. They’re no sugar, no fat I use non GMO bread flour , just yeast, water, flour and a bit of salt to keep the yeast from blowing up . If I use sourdough culture instead of the yeast, it’s a probiotic food, Lower on the glycemic index, easier to digest, and much better for you. Since I love bread, but don’t eat a lot of it, this works great for me.

I I grind the rosemary and red pepper flakes before blending.
Adding this mix will thicken the sauce over time. I don’t use it frequently, so I freeze half when I make it.
Don’t smell the spice mix, it makes you sneeze!

Blessings,
Kimberly

Hello Kimberly,

God bless you this day.

Mmmmmmmmmmmmmmmm, I can't wait to try both. Golly, I wish we lived near one another -- we could get into such good trouble.

Thank you so much for the recipes.

I hope you enjoy the beans as much as I do.

Love,
Mack

Hello Everyone

God bless you this day.

Kimberly, I just made some of your Red Pepper Sauce, and it is DELICIOUS!!! Oh Wowza, where has this been my whole life? I'm gonna try my hand at making Chili Rellenos (Poblano peppers stuffed with cheese, and either deep fried or baked) tonight, and I'm gonna use the Red pepper sauce instead of tomato sauce to serve the Chili Rellenos. I will use a version of a Chef Marcella Valladolid recipe with a few changes to comply with our diet restrictions. If it turns out, maybe I'll post in this Forum.

Thank you so much for the recipe. It will be used often, and each time I'll think of you.

For those of you reading these posts, I encourage you to try this recipe -- it is a keeper!

God bless and keep each and everyone of you.
Love,
Mack

Hiya Mack,
That sounds wonderful..I’m glad the sauce worked for you! I need a new batch myself. I have dried ancho chilies, I was going to try zipping the sauce up with one of those steamed and puréed with the red bell peppers. I like spicy. It’s also good added with red beans and rice.
I wish we lived close too. No telling what we could do. :D
God bless you guys.
Love, Kimberly

Thanks for the reminder.

I had forgotten about the C-O-O-L Members recipes.

C-O-O-L Member Recipes

Some very tasty recipes here and there.

Luv all of ya