Green Kitchen: Refrigerator-Pickled String Beans

Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. It's penned by the lovely Jaime Green. She continues CHG's No-Cook month.

This is not a post about canning.

No recipe described herein will keep for months in the recesses of your pantry. You will not satisfyingly pop the vacuum-sealed lid to retrieve the summer's bounty in the dead of the coming winter. I'm sorry. Or maybe you're welcome.

Think of this recipe, instead, as training wheels. You don't sterilize your jar – just wash it. And rather than lasting through winter, this recipe will keep for, like, a month, max, in your fridge. But good luck not devouring it before then.

Also you don't need to boil anything. Which is good, because apparently this heat wave is never. Going. To end.

Sorry. I don't like complaining about the weather. But COME ON.

Well, at least No-Cook Month was well timed.

Most of us know pickles as those spears of former cucumbers that come next to a deli sandwich, along with a tiny plastic cup of insanely mayonnaisey coleslaw. Or maybe we know pickles as sweet rounds of former cucumbers on top of our burgers. Or, if we're fancy, as cornichons.

But it turns out that pickle is not only a noun but a verb, and you can do it to just about anything! Cucumbers, carrots, asparagus, radishes, string beans. Even if you're not ready to face your (irrational, I promise) fear of exploding glass jars and spend some quality time with a giant vat of boiling water, pickles and their alchemical magic are within your reach.

When you make your own pickles, you choose the veggies and you design the brine. Sour or sweet, hot or mild, with whatever spices and flavorings you like. Rice wine vinegar and ginger brine for kohlrabi? Sure! Piles of garlic and chiles around your asparagus ? Do it!

I chose string beans for my first pickling endeavor because, well, I had them at home. I read a bunch of recipes, thought about what I liked in basic pickle flavor – a good kick and not too much sugar – and these beauties were born.

I found myself turning the filled jar over and over again like a snow globe, watching the mustard seeds float gently down among the fronds of the dill sprigs. It was all pretty romantic. Oh, also they tasted pretty awesome. I had to occupy myself during those painful days before they were ready to be eaten. But they were totally worth the wait.

*A note on nutritional calculations: it's hard to say how much, if any, of the nutritional components – fat, calories, etc – of the brine spices end up in your mouth when you eat the pickled beans. Fiber's not transferable that way, but to err on the safe side we've included fat and calorie content as if it is.

Refrigerator-Pickled String Beans
Yields 5 servings
Adapted from all around the internet.


½ lb string beans, trimmed (or as much will fit in a medium-sized jar)
1 c white vinegar
1 c water
2 garlic cloves, smashed
1 t yellow mustard seeds
½ t whole peppercorns
2 t sugar
½ t salt
1 bay leaf
dash red pepper flakes
3 sprigs fresh dill

NOTE: We should mention that this works for about a 26-32 ounce jar. For the larger end of that range, add some water and vinegar to the brine before microwaving to add volume.

1) Place string beans upright in a 32-ounce glass jar. Trim any ends that reach the top of the jar. Add in dill sprigs.

2) Combine all other ingredients in a microwave-safe bowl (or large measuring cup). Microwave for 90 seconds. Stir. Microwave for another 90 seconds.

3) Pour mixture into jar, leaving ½ inch of space at the top. After you pour in the brine, if the jar's not full, add water and vinegar until it is. Screw on the lid.

4) Let cool to room temperature. Shake to distribute seeds and spices. Refrigerate.

5) Pickles are ready after four days, and will last a month in the fridge.

Approximate Calories, Fat, Fiber, Protein, and Price Per serving:
32 calories, .3g fat, 3g fiber, 1.8g protein, $0.38

Calculations
½ lb string beans: 136 calories, .5g fat, 15g fiber, 8g protein, $1.50
1 c white vinegar: 0 calories, 0g fat, 0g fiber, 0g protein, $0.10
1 c water: 0 calories, 0g fat, 0g fiber, 0g protein, free
2 garlic cloves: 9 calories, 0g fat, 0g fiber, .5g protein, $0.10
1 t yellow mustard seeds: 15 calories, .9g fat, .5g fiber, .8g protein, $0.05
½ t whole peppercorns: 0 calories, 0g fat, 0g fiber, 0g protein, $0.04
2 t sugar: 33 calories, 0g fat, 0g fiber, 0g protein, $0.02
½ t salt: 0 calories, 0g fat, 0g fiber, 0g protein, $0.02
1 bay leaf: 0 calories, 0g fat, 0g fiber, 0g protein, $0.02
dash red pepper flakes: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
3 sprigs fresh dill: 0 calories, 0g fat, 0g fiber, 0g protein, $0.05
TOTAL: 160 calories, 1.4g fat, 15g fiber, 9g protein, $1.91
PER SERVING (TOTAL/5): 32 calories, .3g fat, 3g fiber, 1.8g protein, $0.38

Ask the Internet: Camp Stove Recipes for Kids?

Reader Jes writes in all the way from Taiwan:

Q: This summer, I’m teaching two cooking classes each week to about 14 or so Taiwanese nine-year-olds. We have access to a camping stove with one burner. This is the closest image I could find:


We have a pot and a pan to use on it. I made sandwiches, French toast on Monday, and yesterday I made spaghetti. With a jar of "USA Good Tomato Sauce For Put on Italy Noodles.”

I'm pretty much out of ideas. Do you have any?

A: Wow, Jes. Good question, and probably an excellent one for those readers with camping experience.

I have three suggestions:
  • A simple stir fry.
  • Fajitas, because kids like anything they can eat with their hands.
  • Eggs, several ways - scrambled, over-easy, poached - you name it. Easy, versatile, and breakfast appropriate
Readers, what think you? What kinds of kid-friendly dishes can Jes make with her class? The comment section, she is open.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

No-Cook Month: Herbed Tuna in Tomatoes

Today on Serious Eats: No-Cook Berry Crisp. Good off the bat, tremendous after a day in the fridge.

(Number of times the word “tomato” appears in this post: 25.)

If you don’t like tomatoes, this is a good time to run far, far away, perhaps to another blog of many vegetables and better photos. Perhaps to Kalyn's Kitchen. Perhaps to I Heart Kale. Perhaps to this. (Which? I’m not usually one for mocking children, but … wow. That’s uncanny.)

If you do like tomatoes, stick around. Pour yourself a glass of tomato juice. Have a seat on the tomato-colored sofa. Listen to Shonen Knife’s “Tomato Head.” Gaze at this early picture of Tori Amos, whose hair color could most aptly be described as either “tomato” or “many tomatoes mating on a bed of many other tomatoes.”

Because this recipe? It’s tomato-ey. It’s Real Simple’s Herbed Tuna in Tomatoes, and it’s perfect for A) the season, and B) when canned fish goes on sale at the local grocery store, both of which happened last week in Brooklyn.

I made the dish twice, the first time following the Real Simple directions as written. And? Meh. Since you’re not asked to seed/de-pulp the tomatoes, the dish turned out entirely too watery, which diluted its flavor and generally made a mess.

The second time, I went rogue. Like Sarah Palin, only legitimate. (Incidentally, does anyone else’s brain trick you into reading her book title as Going Rouge? Mine does. Every. Time.)

Anyway, I seeded everything, drained the bejeezus out of the tuna, and played with the ratios of the other ingredients. The results? Pretty dang good. While the overwhelming flavor remained TOMATO, it balanced better with the lemon juice and capers. I might even add more lemon/caper/parsley/olive oil, but that’s just me.

Needless to say, the quality of Herbed Tuna in Tomatoes hinges largely on the quality of your tomatoes. Roma/plum tomatoes will be tasty, but too small. “Slicing” tomatoes will have the opposite problem. On-the-vine tomatoes are a good compromise, since they’re exactly the right size, usually ripe, and cheap enough that you’ll still be able to afford your mortgage.

As for everything else, you just need to know the following keywords: healthy, inexpensive, 15-minute prep time, no-cook, meaty, fresh, flugelhorn.

Oh yeah, and: TOMATO. Enjoy!

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If you like the way this looks, get a load of these:
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Herbed Tuna in Tomatoes
Yields 2 stuffed tomatoes.
Adapted from Real Simple.


2 medium tomatoes
1 5-ounce can tuna packed in water, drained really well
1 tablespoon capers, chopped
1/8 to 1/4 cup fresh parsley, chopped
Zest of 1/2 lemon
1 to 2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper

1) Slice the top third off of each tomato. Scoop out the insides, discarding all the wet innards and seeds. Chop the remaining flesh, and put it into a medium bowl. Do the same with the tomato tops, making sure to remove the stems.

2) Add tuna, capers, parsley, lemon zest, lemon juice, and olive oil into the same bowl. Stir to combine. Salt and pepper to taste.

3) Divide the mixture among the tomatoes. If you like, refrigerate for a few minutes while you clean up. Serve.

Approximate Calories, Fat, Fiber, Protein, and Price Per serving
162 calories, 8.9 g fat, 2 g fiber, 14.8 g protein, $1.32

Calculations
2 medium tomatoes: 44 calories, 0.5 g fat, 3 g fiber, 2.2 g protein, $1.07
1 5-ounce can tuna packed in water, drained: 145 calories, 3.4 g fat, 0 g fiber, 26.7 g protein, $0.66
1 tablespoon capers, chopped: 2 calories, 0.1 g fat, 0.3 g fiber, 0.2 g protein, $0.03
1/8 to 1/4 cup fresh parsley, chopped: 4 calories, 0.1 g fat, 0.4 g fiber, 0.3 g protein, $0.33
Zest of 1/2 lemon: negligible calories, fat, fiber, and protein, $0.00
1 to 2 tablespoons fresh lemon juice: 10 calories, 0 g fat, 0.2 g fiber, 0.1 g protein, $0.40
1 tablespoon extra-virgin olive oil: 119 calories, 13.5 g fat, 0 g fiber, 0 g protein, $0.12
Kosher salt: negligible calories, fat, fiber, and protein, $0.01
Freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.01
TOTAL: 324 calories, 17.7 g fat, 3.9 g fiber, 29.5 g protein, $2.63
PER SERVING (TOTAL/2): 162 calories, 8.9 g fat, 2 g fiber, 14.8 g protein, $1.32

Saturday Throwback: Frugal Grocery Shopping for City Folk

Every Saturday, we post a piece from the CHG archives, which are kept on microfiche in the New York City Public Library's main branch, right next to a copy of the U.S. Constitution. This one's from December 2007.

(I want to apologize up front for the New York-centrism of this post. I do hope it helps others in metro areas, though, and I would love, Love, LOVE to get comments, feedback and suggestions.)

Since 2000, I’ve lived in seven apartments in three different boroughs of New York City. The rentals have ranged from a spacious three-bedroom in a riverside high-rise to a microscopic box adjacent to a dive bar. While I’ve truly liked almost every place, each has presented some interesting obstacles for grocery shopping. Since a lot of big city apartment-dwellers have probably met with the same hurdles, I figure I’d address a few and provide alternatives.

See, we urbanites face a unique set of issues when we buy food. Space is our main problem, meaning bulk buying, gardening, and canning can be very difficult, if not impossible. Transportation is another biggie. Lots of metro citizens don’t have access to cars. Public buses and subways are wonderful, but make it difficult to carry much of anything. Lack of access to fresh food is also a concern, since the nearest farm or farmers market can be miles away. Finally, there’s good ol’ price. Depending on the city or neighborhood in which one lives, a box of cereal can be twice the cost of one two miles away. Economics are tricky like that.

Fret not, though. All isn’t lost, as city-zens have two assets that suburban peeps and rural folk generally don’t: proximity and ethnic diversity. I live within a ten-minute walk of at least three major grocery stores, so circular sales can save me a lot of dough. What’s more, dozens of bodegas, Korean groceries, and polish delis line the streets of my borough, so I’m never at a loss for variety.

With those six areas (Space, Transportation, Lack of Access to Fresh Food, Price, Proximity, Ethnic Diversity) in mind, here are a few tips to making the most of grocery shopping and storage in Gotham. (Or Seattle.) (Or San Francisco.) (Or Chicago.) (“Or Boston,” The Boyfriend says.) (“And don’t forget Philly. It’s nice there. There’s a bell.”)

SPACE

Be creative with storage. Install high shelving. Snag a kitchen cart or pot rack off Craigslist. Pack food in places it wouldn’t normally go (under the bed, in the closet, etc). Draw up a floor plan of your flat and see where storage furniture can fit best. Any out-of-the-box thinking can help you stock and keep goods at home. Apartment Therapy: The Kitchen (now just TheKitchn) has some great ideas.

Make a deal with neighbors or roommates. I confess I’ve never done this myself. (New York is kind of isolationist that way.) Yet, if you have neighbors or pals you trust, you might be able to rent or barter for a shelf or two.

Try single pot, balcony, or window gardening. Impossible, you say? Look at this lady! And this one! And this … uh, this one doesn’t mention their gender, but look at ‘em anyway! You may never have that pumpkin patch you’ve dreamed of, but a batch of fresh basil is in reach. Rachel, the Cheap Healthy Gourmet, succeeded in growing said basil, as well as dill, and mint (mint, and more mint) in her place. Another roommate coaxed 48,000 Italian peppers out of our harsh Brooklyn soil. Even if you have the blackest of thumbs, it’s worth a shot.

Sign up for a bulk warehouse, but buy only what you can carry. Certain BJ’s and CostCo deals are unbeatable, but cramming a 128-oz. jar of mustard into an already-crowded cabinet is not gonna happen in most apartments. Instead of whole-hog bulk shopping, go every month or two and bring home only what you can lift. You’ll still score the deals, you can still use public transportation, and occupied square footage will be kept to a minimum.

TRANSPORTATION

Rent a car and split the cost between friends. A three-hour rental in the middle of the day can be relatively inexpensive and very helpful to a group that’s dividing the fee. If Enterprise or Avis aren’t feasible, lots of cities have services like Zipcar nowadays. For $8.50/hr, you can have a vehicle for as long as you like.

Snag an Old Lady Cart off of Craigslist, eBay, or the local Dollar Store shelf. You may ask yourself, “Where does that highway go to?” “What the crap is she talking about?” But if you’ve ever had a grandmother … or two … that lived/lives in Queens, you know exactly what an Old Lady Cart is. It’s this thing. Is it ugly? Yes. Will it make you look 175-years-old, even if you just hit puberty? Yup. Can it carry 49 lbs. of fresh cauliflower with a bag of laundry piled on top? You betcha. If you live more than a few blocks from a supermarket or your arms tire easily, the Old Lady Cart is the perfect go-to.

Bike it. If you have a cycle, go to town. Or rather, go to a place where there are cheap groceries. You’ll get a good workout, and it’s blessedly free.

LACK OF ACCESS TO FRESH FOOD

Visit available farmers’ markets. The USDA and Local Harvest have lovely sites on which you can pinpoint the farmers’ markets closest to you. Scout a few, figure out if the expenditure’s worth it, and proceed accordingly. In the city, it’s the closest you might come to a freshly-picked ear of corn.

Make friends with a butcher, fishmonger, or produce … uh, guy. Generations of New Yorkers have scored prime cuts of meat because they have friendly relationships with Buddy the Butcher down the block. Nobody knows food like the people who catch and cut it up for you. So, make a friend! Ask him (or her) what to buy! If you find his suggestions tasty and reasonably-priced, stick with him for life. Or at least ‘til you have to move again.

Ask a waitress, maitre’d or chef. Restaurant workers know where to buy the freshest, least expensive produce, meat, fish, and extras out there. If they’re any good, they have to. Speaking up, rattling off questions, and taking notes can point you in the direction of infinite and wonderful culinary discoveries.

Check out the Food Trust’s Supermarket Campaign. The New York Times recently reported that the rumors are true – calorie for calorie, junk food costs less than healthy food. It hurts low income earners the most. Based in Pennsylvania, the Food Trust is looking to combat the issue by making fresh vegetables and fruit available to people in the inner city. If you’re in the area and need the assistance, this could be a great boon to your savings.

PRICE

Use specialty and high-end markets sparingly. In Manhattan at least, Whole Foods seems to be competing with Starbucks for the 2007 Overpriced and Omnipresent Awards. If you’re in search of a pre-marinated rack of lamb to serve your boss and his grandmother, go nuts. But if you’re shopping for a can of beans and a 30-lb bag of rice, avoid fancy grocers at all costs.

Beware faux-organic stores. The booming gentrification of Brooklyn has given birth to a new breed of market. It’s the overpriced, quasi-gourment “organic” store, where there are few vegetables and a box of butternut squash soup will run $4. Try to avoid these places if possible. They might look nice, but it’ll cost a bundle each and every time. (A single cookie for $2.50? You gotta be kidding.)

Look for drugstore deals. Though they’re not cornucopias of fresh food, CVS, Walgreens, Rite Aid and other chains are staple extravaganzas. What’s more, they have sales and offers that few people know about. Crystal at Money Saving Mom and Kacie at Sense to Save have written extensively about these bargains, so start reading.

Shop at Target or Trader Joe’s. I’ve found that both these bigger box stores often have better values than local supermarkets. Knowing what to look for is key, though. If you can (and if they’re available) spend a few minutes taking mental notes of prices and foods you like. From cereal to wine to a dozen eggs, odds are you’ll find a good deal somewhere in there.

Follow all the rules that suburban and rural people do. Start a price book. Plan your menus ahead. Make lists. Shop for loss-leaders. Don’t buy groceries when you’re hungry. Avoid impulse buys. What works for the homeschooling mom of 37 will work for the single urbanite just out of college. (Except for the breastmilk stuff. Never mind about that.)

PROXIMITY

Scope your ‘hood. Every area I’ve ever lived in has held some pleasant culinary surprises. Smaller stores may not have a website or be listed in a city guide, but a stroll around the block can reveal that spice market you’ve been secretly hoping for.

Check circulars online and compare surrounding stores. Oh, sweet Google Maps. You used to just tell me my zip code when I forgot it after the 6th move. Now you can list every supermarket (with address and phone number) within a five block radius of my humble abode. You also connect to websites, which have circulars, sales, and special discounts. Google maps, will you marry me? The Boyfriend won’t mind. He likes your layout.

Hit up a variety of vendors for sales. Inside an hour or two, I can hit up three different markets, buying loss-leader weekly groceries at each. (BAM!) I know a lot of cities aren’t as tightly-packed as New York (where I live within ten feet of 47 families of eight), but urban layouts can mean lots of choices, which in turn mean big savings. Try the just-mentioned Google Maps to plot your plan of attack or space your shopping trips out over the course of a week.

ETHNIC DIVERSITY

Go ethnic. I’ve written pretty extensively on the wonders of ethnic markets, but their prices and selection are often unbeatable.

Visit stores out of your comfort zone. Are you a tiny Ohio woman who doesn’t speak a lick of Korean? Are you a born-and-bred Detroit native who wouldn’t know Arabic if it jumped up and gave you a wedgie? Different cultures may be, uh, foreign to us, but taking a walk in a different neighborhood can familiarize you with a unique cuisine and a whole new set of people.

Take a cooking class focusing on dishes from another culture. While they might cost a bit up front, cooking classes can pay off huge in the long run. Learning to prepare foreign dishes will open up your palate, provide more shopping (and saving) opportunities, and make friends and influence people.

That’s it. Again, I’d love to hear comments and suggestions. Thanks for reading!

(Photos courtesy of Flickr.)