French Beans and Stir Fry

FRENCH POTATO AND GREEN BEAN SALAD
(Inspired by the recipe in the The Joy of Cooking)

3 cups cooked green beans
1/2 large baked or boiled potato
2 tablespoons red-wine tarragon vinegar
1 tablespoon red wine
2 tablespoons minced red onion
1 tablespoon dried parsley
4 small green olives, chopped (original recipe calls for capers)
2 teaspoons dijon mustard
2 teaspoons olive oil

Combine dressing ingredients and toss with beans and potato, heating a little to meld flavors well. Half of this is a full lunch with some fruit.

Verdict--Good. I want to tweak this in the future, but I really liked coming across the little bits of olive--capers would be nice, too. It could use more red onion.

GINGER-SESAME STIR FRY

1 tablespoon peanut oil (or other)
1/2 small cabbage, sliced into large shreds
1/2 cup broccoli slaw
1/2 cup matchstick or coarse-shredded carrots
1 cup broccoli florets
1/2 green pepper, chopped
2 green onions, chopped
3 garlic cloves, sliced
1 small knob grated fresh ginger
1 teaspoon sesame oil
1 teaspoon sesame seeds
sprinkle of soy sauce

Heat peanut oil in a wok or large frying pan, then add vegetables in the order listed so they're all crisp-tender at the same time, adding the onions, garlic, and ginger near the end and stirring frequently as it all cooks. Then clear a space in the bottom of the pan and add the sesame oil and sesame seeds, stirring until the seeds begin to brown a bit and release their aroma. Stir all together again and add soy sauce.

Verdict--Very Good. I have leftovers to try by themselves, but my third of the recipe was good with the family's more conventional type of stir fry on top (and they all ate portions of mine, too). Of course the vegetables can be varied according to what's around the fridge, but these worked well together. I think the initial oil can be cut in half, maybe.

FRIDAY'S MENU

Breakfast--banana with peanut butter and flax seed meal

Lunch--FRENCH POTATO AND GREEN BEAN SALAD, red and green grapes

Snack--1/2 can Progresso Lentil Soup

Supper--GINGER-SESAME STIR FRY, garnished with the family's Aldi Teriyaki Stir Fry with steak strips and extra veggies

Snack--honeydew melon chunks with a bit of leftover strawberry smoothie for a sauce (The family had ice cream, sherbet, and cookies, and I was completely satisfied with what I had!)