Delish Green Beans with Coconut

Today we are featuring a post from our friends at A Global Affair who provide wonderful content on travel and delicious recipes.

Many moons ago, when my mom had to leave for India for an extended period of time to care for my grandfather, she wrote down a bunch of recipes of the staple, time honored dishes that my family from Kerala had served for generations in their kitchen. Before I had any money to buy any sort of cookbook, these recipes became my guidepost; a primer that ensured that I would carry on creating the tastes of my mother, grandmothers, aunts and more in my kitchen. Of course, in the rush to give me these recipes, mom sometimes missed writing exact quantities or an ingredient, but they were enough of a foundation to enable me to cook.

Beans Poduthol, also called as Thoran, is a simple dish of whatever veggies are on hand, some oil and spices and lots of freshly grated coconut. It is the kind of dish that is not only super yummy and healthy, but also makes me feel with every spoonful that all will be okay in this world.


  • A pound of beans, washed, destringed and cut into small pieces
  • A tbsp of oil (traditionally coconut oil is used)
  • A tsp of mustard seeds
  • A tsp of urad dal (skip if you don’t have this, it adds crunch)
  • One or two dried red chili pods broken
  • 1 tsp turmeric powder
  • 1 tsp salt (adjust to taste)
  • 1 tsp cumin powder
  • Four tbsps freshly grated coconut
When I copied mom’s recipe into my first attempt at organizing recipes.

How to:

1. Heat oil in a pan.  Fry the mustard seeds, urad dal (if using) and dried chilly pods.  When the mustard seeds start popping, add the beans, turmeric powder, salt and cumin powder and toss well.

2. Cover and cook till the beans are cooked, yet crunchy (about 10-15 minutes).

3. Add the fresh coconut and toss a few times.


PS. You can prepare cabbage, spinach, carrots, and raw bananas in a similar fashion.

Asian Chicken and Asparagus Dinner

Asian Chicken and Asparagus

When we get Asian food, more often than not it is either chicken or pork. One of the things that we like about this dish is that you can vary the amount of spice to make have a little tang or you can turn up the heat if you want. We chose to keep it on the milder side this time, but if you make extra marinade, you can always make that a little spicier and allow people to choose how much of the sauce to add to their finished dish. Asparagus is in season at the moment, so we chose to pair it with the chicken, but broccoli would work equally well. We also chose to serve it over white rice, but if you prefer brown rice, it will pair nicely as well. We made it for just the two of us, but obviously it is easy enough to increase the size to make it for more people.
Prep Time 1 hr
Cook Time 30 mins
Servings 2


  • Skillet


  • 2 Chicken Thighs Preferably deboned
  • 8 stalks Asparagus Cut into 1 1/2 inch pieces
  • 1/4 cup Potsticker Sauce
  • 1/3 cup Low Sodium Soy Sauce
  • 1 tbsp Hot Chinese Mustard
  • 1 tbsp Chili Paste (Sambal)
  • 2 tbsp Vegetable Oil
  • 1 package Quick Cooking Rice cooked to the package directions


  • Combine the potsticker sauce, soy sauce, Chinese mustard, and chili paste
  • Marinade the chicken for at least an hour or overnight
  • Heat the vegetable oil in a large skillet over medium heat
  • Place the chicken in the hot pan, skin-side down
  • Sear the chicken for about 10 minutes or until the skin is golden brown
  • Turn the heat down to medium-low and turn the chicken over and continue to cook until firm, about 15 minutes
  • Remove the chicken and let rest while the asparagus cooks
  • Turn the heat back to medium
  • Add the asparagus to the same skillet that the chicken was cooked in
  • Cook the asparagus until tender, the time will depend on the thickness of the asparagus. Ours were thin, so it only took 4 to 5 minutes
  • Cut the chicken into bite size pieces and serve with the asparagus over rice

Enjoying a Hearty Breakfast for Dinner

We have mentioned several times that we don’t often eat in the morning, but that doesn’t mean that we don’t enjoy eating foods that are typically served for breakfast. We have cooked several different styles of breakfast for dinner over the years and are sharing a few of them here. As you can tell, when we do have breakfast for dinner, it tends to be a little more decadent and heavy than perhaps what we would eat if we had it in the morning. One of the things that we enjoy about making breakfast for dinner as the meals are usually easy to make and don’t typically take a lot of ingredients. They also tend to be meals made from items that we already have in our refrigerator or pantry.

Croissant French Toast with Caramelized Apples

Croissant French Toast – This is a slightly upscale take on French toast with caramelized apples. It is absolutely delicious and could even be done as a dessert as well as a breakfast or dinner.

Classic English Breakfast

Classic English Breakfast – One of the things that we enjoy eating wherever we travel is a classic English or Irish breakfast. It is a unique combination of eggs, beans, sausage, ham, mushrooms, blood pudding, and tomatoes.

Tasty Breakfast Skillet Meal

Breakfast Skillet – These are typically a combination of fried potatoes, eggs, cheese, and often a variety of vegetables. These can be modified to fit almost any style of food, but our version is Spanish in style.

Shrimp Frittata Just Before Putting It in the Oven

Shrimp Frittata – Frittatas are a wonderful way to take a variety of leftovers and turn them into something special. We used shrimp, which certainly made this more of a dinner than a traditional breakfast, but it was wonderful.

The Poblano Scramble

Poblano Pepper Scramble – Similar to a frittatas and omelettes, scrambles are another great way to add whatever fresh items you have on hand. They can also be modified to represent various parts of the world or country. This was definitely a Southwestern style scramble with use of the poblano peppers.

Regardless of what style of breakfast you like to have it is probably true that it can be converted to a hearty dinner. These are just a few of the ones that we have made and we certainly enjoyed them all. Do you ever have breakfast for dinner?