Video: Magical Mung Beans

Welllllll, all good things must come to an end, right? This mung-bean-centric video marks our last episode of the mom.me 'In the Kitchen with Amelia and Teddy' series. Like most endings, it’s bittersweet. It was a good gig for a freelancing mother of two young kids who is married to a shooter/director. (Here’s the youtube link to all 39(?!) episodes we did in case you want to watch my kids grow up right in front of your eyes and sure, also see the food we made.)

I would be lying if I didn’t admit that I’m ready to spend some time not in front of a camera. I feel like motherhood is a constant exercise of when to let your kids lead and when to assert yourself as the actual person in charge (at least until they start wondering whether anyone is ever in charge). (These days, it surely doesn't seem like it, huh?) Anyway, sometimes letting them “lead” feels like a destruction of the self. Sometimes it’s extremely freeing. Sometimes it’s both! Point being, I’m looking forward to letting this all play out behind the scenes for a bit.

Of course this does mean that I’ll need to find a new job. Maybe UCLA gymnastics is hiring? (Just kidding.) (They’re not. I already looked.)

Either way, see you soon, friends!
Magical Mung Beans
To make your own mung bean sprouts:
Rinse 1 cup of whole mung beans, then put them in a bowl and cover with about 4 inches of water and leave to soak at room temperature for about 12 hours. Drain the beans in a colander and then rinse them with some more fresh water.

Line a large bowl with a triple layer of thick paper towels in such a way that there will be some left to fold over the beans. Fully dampen the paper towels or cloths and put all the beans in the bowl. Cover with the overhanging paper, or use extra dampened paper towel if you need to.

Put the bowl in a dark, warm place (like a closet) for at least 12 hours but up to 24. The beans should sprout. Rinse them in cool water, then cover and store in the refrigerator, making sure to rinse them in cool water every day. They should keep for 3-4 days.

Mung Bean Sprouts with Swiss Chard slightly adapted from Madhur Jaffrey’s Vegetarian India

2 large stalks of Swiss chard
1 tablespoon olive oil
generous pinch of asafetida (optional) (available at Indian grocery stores)
1 teaspoon whole brown mustard seeds
2-3 cloves garlic, peeled and finely chopped
1 jalapeno, finely chopped
½ teaspoon ground turmeric
3 cups Indian-style mung bean sprouts
3 tablespoons chopped fresh cilantro
1 teaspoon salt
1 tablespoon butter
1 lime
1 teaspoon sugar

Cut the chard stems into ¼-inch dice and the leaves into 1-inch dice.

Put the oil in a large frying pan and set over medium-high heat. When hot, add the asafetida and a second later, the mustard seeds. If the oil is hot enough, the seeds will start to pop in a matter of seconds. Once at least a few of them have popped, turn the heat off. Add the garlic and jalapeno.

Put the pan back on the heat and add the chopped chard stems and stir for two minutes. Mix in the turmeric, then add the bean sprouts, fresh cilantro, chard leaves, 6 tablespoons of water, and the salt. Stir and bring to a simmer on medium heat. Cover and cook very gently for 20 minutes.

Stir in the butter. Once it’s melted, add the juice of the lime and the sugar. Taste for seasoning.

Serve on flatbread or toast with whole plain yogurt.


Matthew said...

All the best shows end with mung beans. Here's to the next project! xoxo

HeartSoulFlour said...

Truly sad. I love ITKWAT. :(

Kara said...

This video is really inspiring to me. (Your fresh hair cut might have something to do with it??) I read the recipe before watching and I was like I am NOT chopping all that. Ha! Even though I love chopping things! But then I watched and it looks so pretty and delicious. In short: that's exactly what a cooking show is supposed to do! Congrats on your camera-free freedom (although I do hope there are more Bookman produced vids forthcoming). Exciting unknown things ahead! Xoxo

Lisa said...

Sorry to hear this! I have so enjoyed watching the delicious food & family fun you cook up with your kids.

sg said...

awwwww i loved seeing you all together in this way! thanks for putting in all the time and love and seriously making me laugh! gonna try this mung bean goodness! curious what your next project will be!

Luisa said...

Not gonna lie: I'm a little bit devastated about this news. Whatever you do next will be fabulous! But I'm going to bookmark these videos forever. Sob.

Unknown said...

I will really miss these sweet videos! xo

Jessica said...

Thank you for sharing your family with us! I'll never forget when Teddy fell over using a salad spinner and when Isaac tried so hard to eat that sandwich off the counter with no hands. Thanks for the laughs!

Marie Allen said...

Good grief! Leaving too soon. The world needs your voice. A thousand thank yous.

mliss said...

Hope we still see you guys. I've so enjoyed watching as your family has grown, and especially love your honesty in dealing with life's ups & downs.
Thank you & your family.

Amelia Morris said...

Thanks so much, guys! Everything happens much much much more slowly these days, but Matt and I've got a few ideas for next projects. :)


Unknown said...

I love you work (and your kids and hubby!) Such a fun, creative bunch. Thanks, Amelia.

From your friend in Canada,