(working recipe) Garlicy green bean and mushroom salad

I had this when I was in Las Vegas and I couldn't stop eating it. So, I'm trying to replicate it to some extent. This recipe will probably be edited in the future as I keep tweaking it.

Ingredients:

Fresh green beans (I used a "bag" of thin trimmed green beans, which might be about 3 cups or so. I'd love to have found some "haricots verts" super small ones, but it was a no go this time)

small carton of small button mushrooms

1/2 to 1 orange, yellow, or red bell pepper, cut into very thin strips

4 large cloves garlic, pressed

olive oil

pepper

few pinches of salt

onion powder and garlic powder (optional)

1/2 cup to 1 cup of broth of your choice (I recommend vegetable or chicken)

Instructions:

Saute garlic and mushrooms in olive oil over medium-high heat for a few minutes. Add green beans and sautee a few more. Add broth and spices and and cover well.

Let veggies steam until the green beans are cooked but not "soft." You want them to be more al dente than mushy.

Remove from heat and drain extra liquid. Cool in fridge until cold (or use ice cubes and then strain out the water). Add bell pepper slivers and mix well. adjust spices and add a tiny bit more olive oil if you wish. Serve

thoughts- I might add some dijon mustard next time. not sure yet

Chasoh Juhn -- Vegetable Croquettes (Korea)

Chasoh Juhn -- Vegetable Croquettes (Korea)
Mix together:
1 c potatoes, coarsley grated (250 ml)
3/4 c carrots, coarsley grated (175 ml)
1/2 c onions, finely chopped (125 ml)
1 clove garlic, minced

Make batter of:
3/4 c flour (175 ml)
1 tsp salt
1/4 tsp pepper
2 eggs, beaten
1/4 c water (50 ml)

Stir into vegetables

Heat in skillet:
1/2 c oil

Drop vegetable mixture into hot oil by teaspoons or tablespoons depending on size desired. Fry until browned on both sides. Drain on paper. Serve hot.

Abakadoo ma' Taheena

Ingredients

4 tbsp lemon juice

3 tbsp taheena

1 large or 2 medium avocados

1/4 cup finely chopped parsley

2 tbsp olive oil

1 clove garlic, crushed

1/4 tsp salt

1/4 tsp pepper

pinch cayenne1

/2 tsp paprika

Place the lemon juice and taheena in a blender and blend for a moment; then set aside.Pit and peel the avocados and cut into pices, then add them with the remaining ingredients-except the paprika- to the lemon juice/taheena mixture and blend to a smooth paste. Place on a flat serving platter and sprinkle with paprika. Can be served as is, or chilled.

Acar Kuning

Heat in wok or large frypan:

1 tbsp oil

Add:

8 almonds, finely crushed

1 clove garlic, minced

1/8 tsp ground turmeric

1/4 c water (50 ml)

1 tsp ginger root, minced

1/2 tsp salt

1 tbsp sugar

2 tbsp vinegar

Cook about 3 minutes over medium heat.

Add:

1 1/2 c fresh broccoli, cut into florets (375 ml)

1 1/2 c fresh cauliflower, cut into florets

1/2 c fresh pimento or sweet red pepper, thinly sliced (125 ml)

1/2 c carrots, cut in julienne strips (125 ml)

Cook over medium-high heat for 3 minutes, mixing and turning constantly. Remove from heat and turn into large bowl. Cover and refrigerate for at least 2 hours. Stir before serving.

Lemon-Basil Carrots

4 medium carrots, cut into 1 1/2 inch pieces
1 tbsp butter or margarine
1-2 tsp lemon juice
1/4 tsp dried basil
1/8 tsp garlic salt (powder)
dash pepper
Place carrots in a small saucepan; add water to cover. Cook for 10
minutes or until tender; drain and return to pan. Add remaining
ingredients. Cook over low heat until butter is melted and carrots
are heated through.