On Saturday morning I had the pleasure of presenting some Turkish treats on CBC's Weekend Morning Show with host Ismaila Alfa. The following is a surprising and easy combination that really works. Enjoy!
White Bean Pomegranate Purée
2 cups soft cooked White Navy Beans
1 cup unsweetened Pomegranate Juice
2 tbs pomegranate molasses (concentrate)
salt and pepper to taste
1-2 cloves finely minced garlic
Purée ingredients together to a smooth paste. Serve as a dip or on crostini with fresh pomegranate seeds and olive oil.
Enjoy!
Wednesday, August 22, 2012
Saturday, August 04, 2012
This morning I had the pleasure of presenting the following recipe on CBC's Weekend Morning Show with guest host Agatha Moir. These beans are in season right now and are found at all of the markets. The beans that I used were from Wiens Farm and Arda Harms Farm. Look for them in your local market!
Turkish Green Beans (Zeytinyağlı Taze Fasulye)
1 pound of fresh green beans or
1 pack of frozen green beans (either French style or Italian cut)
1 big onion, finely chopped
2 cloves of garlic, sliced or chopped
2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
salt
optional
1/8 tsp ground cumin
pepper/ crushed pepper
1 tbsp tomato paste
If you prefer beans with a bit of crunch and are not mushy, try parboiling the beans for 1-2 minutes in salted boiling water, drain and cook as follows but reduce cooking time.
-If you're using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces.
-Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown.
-If you want to use tomato paste add it at this point and stir for a min.
-Add the beans and stir them until they slightly change color (app. 6-8 mins).
-Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).
I cook it for far less time as I don’t like very soft beans.
This is traditionally served cold, but it's good when it's warm too.
Enjoy!
Turkish Green Beans (Zeytinyağlı Taze Fasulye)
1 pound of fresh green beans or
1 pack of frozen green beans (either French style or Italian cut)
1 big onion, finely chopped
2 cloves of garlic, sliced or chopped
2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
salt
optional
1/8 tsp ground cumin
pepper/ crushed pepper
1 tbsp tomato paste
If you prefer beans with a bit of crunch and are not mushy, try parboiling the beans for 1-2 minutes in salted boiling water, drain and cook as follows but reduce cooking time.
-If you're using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces.
-Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown.
-If you want to use tomato paste add it at this point and stir for a min.
-Add the beans and stir them until they slightly change color (app. 6-8 mins).
-Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).
I cook it for far less time as I don’t like very soft beans.
This is traditionally served cold, but it's good when it's warm too.
Enjoy!
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