Get Cookin'

Yes, Get Cookin'. This is campaign from the American Diabetes Association. Now I have been saying this for quite some time, but for fun. Now, we have a health reason to do it.

November is American Diabetes Month - a time to come together and raise awareness of this ever-growing epidemic that is facing our nation. And what better time to start thinking about how you can cook healthy and tasty meals, and get moving - to Stop Diabetes^®.

Choosing a healthy lifestyle is one of the most important things you can do to manage or prevent diabetes. That’s why, all month long, we are asking America to get cooking to Stop Diabetes.

 

For additional help on cooking to Stop Diabetes check out  American Diabetes Association.

 

For my cooking efforts this month, I chose a new cook book - Good and Cheap: Eat Well on $4/Day by Leanne Brown.

 

 I chose Spicy Green Beans. The recipe makes two servings, but can be easily doubled.

 Spicy Green Beans

Yields 2 Servings

Ingredients

 

1 teaspoon vegetable oil

½ pound green beans, ends trimmed, chopped into bite-size pieces

2 cloves garlic, finely chopped

1 teaspoon soy sauce

1 teaspoon sambal oelek (or 2 teaspoons chili flakes)

1 teaspoon ginger, grated

1 teaspoon lemon juice

Directions

1.  Add vegetable oil to a frying pan on medium heat. Once it’s hot, add the green beans. Cover and cook undisturbed for about 1 minute.

 

2.  In a small bowl combine garlic, soy sauce, sambal oelek, ginger, and lemon juice.

 

3.  The beans should have turned bright green. Add about ¼ cup of water to the pan. Cook another 2 minutes, until the water is mostly gone. Pour the sauce into the pan and toss gently to coat. Cook another 2 minutes, until everything is fragrant and most of the liquid is gone. Poke the beans with a fork: if it goes through easily, they are done. They should take about 5 minutes.

 4.      Taste and add more chili sauce or soy sauce if you want the beans hotter or saltier.

 Note: Sambal oelek is an Indonesian flavoring paste made from ground bird chilies, salt, oil and vinegar.
 

 

 



 

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Since July, five co-workers and I have been offering recipes and tips for using seasonal fruits and vegetables in our newsletters and blogs. This blog post contains a link to a survey to learn how you were able to use this information. 

 

 

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