Trinidadian "Fry Bodi" (Stir-Fry Long Green Beans)

Long green beans are also known as bora, long padded cow peas, asparagus bean, snake bean or Chinese long bean, but in Trinidad we proudly call it bodi (pronounced bo-dee). 

This recipe for “Fry Bodi” is actually long green beans stir fried with tomatoes, onions and garlic. Cooking bodi past the steaming point brings out the intense flavor of the green bean. It’s juicy, tender, yet crunchy. The onion which somehow gets caramelized in the process and the tomato add a burst of flavor and both lend a natural sweetness to the dish. Sometimes salted fish or potatoes can also be added to this recipe for variety. 

It always amazes me that in our Caribbean food culture we use the simplest ingredients to create the most delightful vegetarian dishes that even kids enjoy. Another favorite in my house with adults and kids alike,  I prepare “fry bodi” for a weekend breakfast and serve it with roti or fried bake. Sometimes I serve it as a veggie side to curried or stewed dishes. 

I always have to make a special trip to the Asian supermarket in Brooklyn or to Liberty Ave, Queens for these long green beans, but it is definitely worth the trek. I also use these long green beans in curries, fried rice or stir-fries(including chow mein).  

View YouTube Video for this recipe here.

CWR's Trini Fry Bodi/Long Green Beans

1 bunch long green beans, washed, trimmed and cut into 2-inch pieces, about 1 1/2 pounds
2 very ripe, medium plum tomatoes, diced
1 medium onion, sliced
6-8 large garlic cloves, crushed (about 2 tbs crushed)
3-4 tablespoons extra virgin olive oil
Hot pepper-optional (habanero or scotch bonnet)
Salt-to taste

Simple ingredients

Wash the long beans and drain..do both thoroughly.

Using a knife, trim the tops. I cut it all at the same time...to save time..

No chop, chop, chop here, just one chop!

Cut into 1-2 inch pieces. I grab all together using my hands (of course) and it's all over in a few slices!

I remember the older folks would sit and break each bodi into bite-size pieces. I can't see myself doing that!

Cut tomatoes, onion, pepper if using. Crush/pound garlic into very small pieces. 

Heat 3-4 tablespoons olive oil in a heavy bottomed pot or large sauté pan over medium heat.  Add onion, tomatoes and garlic.

Stir fry for 2-3 minutes until cooked.

Add long green beans (Bodi) and salt and stir fry over medium heat.
(I used two about two teaspoons of salt. The amount of salt may vary depending on the sweetness of the tomatoes and other factors...)
Cover and steam for 10 mins, then remove cover and continue to cook for an additional 10-15 minutes, stirring occasionally.
 The bodi is ready when they begin to shrivel, turn color and any natural juices have evaporated or almost evaporated.  

Serve hot or room temperature with roti, fried bake, rice or as a side dish....

You will really enjoy this "Fry Bodi".

Prepare this very simple, absolutely delicious dish today! ...or tomorrow...

Eat more heart healthy veggies,

..and give love and thanks--always,

With love,

Ria

reade more... Résuméabuiyad

CWR's Garlic Bread

I apologize for my absence, I haven't been in a creative frame of mind. I have been busy reading. Reading about the hidden science behind the 2012 predictions, trying to understand quantum physics and learning about the secrets of the Pyramids.

Also reading a book about a creative entrepreneur, an innovator, a man who had a passion for perfection(I share the same affliction!), Steve Jobs. I am enjoying it so much, I plan to stop reading it. I want to save for my next 6-hour plane ride.  The next book on my list is the Autobiography of a Yogi--so forgive me for being the worst food blogger! :-)

Now let's talk about that scrumptious looking bread in the pic above.

Garlic bread is a great accompaniment to certain pasta dishes including clams with linguine or soups like clam chowder! I highly recommend using it to soak up sauces! In this recipe, crusty French bread is slathered with an herb-garlic-butter paste and broiled until golden brown. Crunchy, savory and absolutely delicious. 

 

I never use all the herbed butter that this recipe makes. I wrap the leftovers in plastic wrap and keep it in the refrigerator for another occasion.

This herb-garlic-butter can also be pasted on buns and rolls before they are grilled or toasted for burgers…or used to add a little extra flavor on a grilled cheese sandwich…or to simply flavor pasta when making other pasta dishes…



CWR’s Herbed Garlic Bread
1 loaf French bread
1 stick organic butter (room temperature)
8 cloves garlic
4 sprigs parsley
Salt and freshly ground black pepper—to taste

Slice bread diagonally in 1 inch thick pieces or slice bread in two lengthwise.

Mince garlic and parsley using food processor.

Add garlic and parsley mixture to butter. Mix well. Season with salt and pepper.

 

Spread mixture on bread.

 

Place under the broiler (or oven preheated to 400 degrees F) and toast until golden brown. If using cheese, sprinkle cheese and return under the broiler and brown for 30 seconds.

Thank you for visiting,

With love,

Ria

reade more... Résuméabuiyad

CWR's New England Clam Chowder...



I am almost afraid to post this recipe because my husband is sitting on the edge of his seat downstairs watching the New England Patriots beat his team the NY GIANTS, score 17-15.........and if that wasn't enough.......his wife is posting a recipe for New England Clam Chowder! He might even blame me if the Giants lose...but oh well....Let me defend myself by saying that the posting of this recipe is purely coincidental...Really..You must believe me...!

Here is the story....My friend Rachel requested a recipe for clam chowder and because I love requests, I was happy to take on the challenge, or was it that I love challenges, I was happy to take on the request..hmmm…thankfully, my cooking is much better than my writing……

The initial thought of preparing “clam chowder” might be overwhelming, but after reading the instructions, you will discover that preparation is rather simple.  In this recipe, potatoes and onions are sautéed with bacon drippings to which milk, cream and clams are added, resulting in a rich, creamy and hearty soup. If the sound of that appeals to your taste buds, then you really must try making this delectable clam chowder! 

Fresh clams for this dish would probably be very costly. But, if canned clams and bottled clam juice are not available, and you are willing to treat yourself, by all means buy live clams and follow the instructions below. 

It was painstaking trying to find canned clams without preservatives, it wasn’t in stock at the time at  my local natural food store. I even considered buying it from Amazon, but my sister finally found discovered it at the Whole Foods on 14th Street. I was skeptical about using clam juice in the bottle, but the product we found didn't contain any preservatives, just pure clam juice which added delicious concentrated clam flavor to the soup.


CWR's New England Clam Chowder
2 (10 ounce) canned clams; OR fresh shucked clams with their juice
4 slices bacon, diced
½ cup onion, diced
1-2 Russet or Yukon gold potato, diced (about 1 pound)
2 tablespoons salted butter
1 tablespoon all purpose flour
1 cup clam juice(8 ounces)
1 medium bay leaf
1 teaspoon fresh thyme leaves
1 cup whole milk
1 cup heavy cream
Salt and pepper to taste
Parsley, for garnish

Cook’s notes:
--The two 10 ounce canned clams was alot.  If you don't want too many clams, decrease the amount--two 6.5 ounces canned clams will also work in this case.
--If using Live clams: Clean the clams (about 4 pounds) and place in a large pot along with 2 garlic cloves and two inches of water. Cover pan and steam until just opened, about 6-8 minutes. Drain and shell clams over a bowl to catch liquid. Remove meat and chop to desired size. Strain liquid to remove grit----and use in place of the canned clams and bottled clam juice called for in the recipe above.


Directions--

Assemble Ingredients

Prepare Clams

Peel and Dice Onion & Potatoes

In a heavy bottomed stock pot or dutch oven, slowly cook bacon over medium heat until crisp. Remove the bacon, leaving the drippings(3 tablespoons only) in the pot.
 

What's wrong with this picture??-Firstly, I forgot to slice the bacon, Secondly, fry the bacon in the same pot you are going to make the chowder in...

Stir in the chopped onion, and sauté for 3-6 minutes, until soft and translucent, but not brown.

Add the potatoes and cook for 1 minute. Add butter and flour and cook until the flour has been absorbed by the butter.

Add clam juice, bay leaf and thyme, raise heat to high, stir and bring to a boil.

Immediately reduce heat to low, cover and simmer for 15-20 minutes, stirring occasionally, until potatoes are soft when pierced with a fork.

Stir in clams, milk and cream. Using the back of a spoon, mash a spoonful of potato to thicken soup.

Cook until soup is heated through, about 5 minutes. Season with salt, pepper, to taste.

Garnish with bacon and parsley and serve hot.  Great the same day, even more fabulous the next!

p.s. As I am finishing this post, I hear him screaming Yes! Yes! ...and Clapping....and then Screaming wildly----some more....men are weird (and fascinating) creatures......and my mom used to also say that empty vessels make the most noise, so I better go serve him some clam chowder...talk to you soon...

Thanks for stopping by,
Cooking with love and delicious clammy stuff for a friend,

Ria

reade more... Résuméabuiyad