(from Chatelaine)
Okay, the proper title is ... w/ cucumber - and while we absolutely served it WITH cucumber, I didn't put it into the mix - your choice. I wouldn't say its the best veggie burger I've ever had, it was okay - nice and easy for weekday dinners, but I may try it again, with some different spices perhaps?
1/3 cup large-flake oats
1 cup chickpeas, drained
3 garlic cloves, minced
2 green onions, chopped
1 egg
2 tsp chili powder
1 tsp oregano
1/4 tsp salt
1 packed cup lentils, drained
1/2 cup diced English cucumber
1/2 cup finely chopped fresh parsley
Whirl oats in a food processor until ground. Add chickpeas, garlic, onions, egg, chili powder, oregano and salt. Whirl, scraping down mixture, until smooth. T/S to a medium bowl. Stir in lentils, cucumber and parsley. Shape into four 3 ½” wide patties. Heat a large non-stick frying pan over medium. Spray pan with cooking spray. Cook 2 patties until golden and warmed through, 2 to 3 min per side. Repeat with remaining patties. Top with tahini sauce (1/4 cup tahini paste + 3 tbsp lemon juice) or roasted plum tomatoes (I didn't serve it with the tahini sauce, we had a salad of fresh tomatoes and cucumbers, and topped the burgers with some harissa sauce and tsatsiki!)
Monday, July 25, 2011
Broccoli Pine Nut Pasta Salad
(from Moosewood Restaurant Daily Special)
This was so great, I've made it 3 times now! The bow tie pasta is adorbs, but I can rarely find the 'healthy' stuff ... so feel free to experiment with your fave. Kept nicely in the fridge, I love all the fibre goodness of the broccoli, and I added tomatoes when I was serving, because no one likes a refrigerated tomato :(
1/2 lb or so wholewheat bowtie pasta (about 3 cups)
5 cups broccoli florets and peeled chopped stems (1 large head)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced or pressed (about 1 tablespoon)
1 1/2 cups chopped red peppers
1 1/2 cups chopped grape tomatoes
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
salt & pepper to taste
1/4 cup toasted pine nuts
chopped fresh parsley (and/or whatever other herbs you want)
Bring a large pot of water to a boil. Cover and cook the pasta until al dente.
Meanwhile, steam the broccoli for 5 to 7 minutes, until crisp but still tender and bright green. While the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. Drain the broccoli and set aside.
When the pasta is ready, drain it and transfer to a serving bowl. Toss lightly with the garlic and oil. Add the broccoli, bell peppers, and tomatoes to the pasta and toss well. Just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. Top with the pine nuts and parsley and serve immediately. (Actually, I made the dressing and tossed it all together!)
This was so great, I've made it 3 times now! The bow tie pasta is adorbs, but I can rarely find the 'healthy' stuff ... so feel free to experiment with your fave. Kept nicely in the fridge, I love all the fibre goodness of the broccoli, and I added tomatoes when I was serving, because no one likes a refrigerated tomato :(
1/2 lb or so wholewheat bowtie pasta (about 3 cups)
5 cups broccoli florets and peeled chopped stems (1 large head)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced or pressed (about 1 tablespoon)
1 1/2 cups chopped red peppers
1 1/2 cups chopped grape tomatoes
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
salt & pepper to taste
1/4 cup toasted pine nuts
chopped fresh parsley (and/or whatever other herbs you want)
Bring a large pot of water to a boil. Cover and cook the pasta until al dente.
Meanwhile, steam the broccoli for 5 to 7 minutes, until crisp but still tender and bright green. While the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. Drain the broccoli and set aside.
When the pasta is ready, drain it and transfer to a serving bowl. Toss lightly with the garlic and oil. Add the broccoli, bell peppers, and tomatoes to the pasta and toss well. Just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. Top with the pine nuts and parsley and serve immediately. (Actually, I made the dressing and tossed it all together!)
Grilled Jerk Pork Tenderloin
Hmmm, unsure where I found this, but needless to say, its a keeper! Absolutely fantastic, memories of the Caribbean (where I've never been - oh well!)
The leftovers were freaking amazing, popped some slices on buns with horseradish and lettuce and stuffed our faces for days :)
2 habanero peppers (I used jalapenos)
1 small onion, chopped
2 bunches green onions, chopped
one 1” piece fresh ginger, peeled & thinly sliced (shocking, but I didn’t have any )
1 bunch of fresh cilantro
3 cloves garlic, peeled
¼ cup apple cider (substituted cider vinegar)
¼ cup white vinegar (see above)
3 tbsp soy sauce
2 tbsp olive oil
1 ½ tbsp packed brown sugar
3/4 teaspoon mustard seed
1 tablespoon kosher salt
1 tsp black pepper
1 tbsp dried thyme
1 tbsp ground allspice
1 tsp ground nutmeg
½ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp cumin
1 tsp chili powder
2 ½ lbs pork tenderloin
Combine peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed and remaining spices. Continue to blend until smooth.
Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.
Sprinkle tenderloins with some salt. Oil the grill rack. Grill tenderloins until an instant-read thermometer inserted into the center of each reads 145° (approx 20 minutes?); the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.
The leftovers were freaking amazing, popped some slices on buns with horseradish and lettuce and stuffed our faces for days :)
2 habanero peppers (I used jalapenos)
1 small onion, chopped
2 bunches green onions, chopped
one 1” piece fresh ginger, peeled & thinly sliced (shocking, but I didn’t have any )
1 bunch of fresh cilantro
3 cloves garlic, peeled
¼ cup apple cider (substituted cider vinegar)
¼ cup white vinegar (see above)
3 tbsp soy sauce
2 tbsp olive oil
1 ½ tbsp packed brown sugar
3/4 teaspoon mustard seed
1 tablespoon kosher salt
1 tsp black pepper
1 tbsp dried thyme
1 tbsp ground allspice
1 tsp ground nutmeg
½ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp cumin
1 tsp chili powder
2 ½ lbs pork tenderloin
Combine peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed and remaining spices. Continue to blend until smooth.
Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.
Sprinkle tenderloins with some salt. Oil the grill rack. Grill tenderloins until an instant-read thermometer inserted into the center of each reads 145° (approx 20 minutes?); the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.
Harissa
(from tastefoodblog.com)
My hubby is addicted to spicy stuff - hot sauce of all sorts, hot peppers, anything - so this was a welcome addition to the condiments in the fridge, and super easy to make!
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 large red bell peppers, roasted, peeled and seeded, coarsely chopped
2-3 small red serrano or red jalapano chiles, stemmed, minced with seeds
3 garlic cloves
1-2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
I also added a dash of paprika for maximum colour!
Toast cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat until aromatic, about one minute. Transfer to a mortar with pestle or spice grinder. Grind seeds to a fine powder. Combine ground seeds, red peppers, chiles, garlic and 1 tablespoon olive oil in bowl of food processor. Process until smooth, adding more olive oil, if necessary, to desired consistency. Add salt and pepper. Let sit at least one hour and up to 24 hours before serving. (Refrigerate before use.) We had used up the entire contents within about 2 weeks!
My hubby is addicted to spicy stuff - hot sauce of all sorts, hot peppers, anything - so this was a welcome addition to the condiments in the fridge, and super easy to make!
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 large red bell peppers, roasted, peeled and seeded, coarsely chopped
2-3 small red serrano or red jalapano chiles, stemmed, minced with seeds
3 garlic cloves
1-2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
I also added a dash of paprika for maximum colour!
Toast cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat until aromatic, about one minute. Transfer to a mortar with pestle or spice grinder. Grind seeds to a fine powder. Combine ground seeds, red peppers, chiles, garlic and 1 tablespoon olive oil in bowl of food processor. Process until smooth, adding more olive oil, if necessary, to desired consistency. Add salt and pepper. Let sit at least one hour and up to 24 hours before serving. (Refrigerate before use.) We had used up the entire contents within about 2 weeks!
Thursday, May 26, 2011
Quinoa-and-Apple Salad with Curry Dressing
(Martha Stewart)
Gotta love Martha's recipes, even if she is a rich smug bitch! Nice salad, will be great for picnics, and of course I love anything with curry! Double up on the dressing ingredients below, as I did - as the leftovers will need a little refresher.
1/4 cup whole almonds, roasted, chopped
1 cup quinoa (I mixed red and white)
1 tsp honey
1 tbsp finely chopped shallot
1 tsp curry powder
1/4 tsp coarse salt
2 tbsp fresh lemon juice
Freshly ground pepper
2 tbsp extra-virgin olive oil
2 tbsp dried currants (I used raisins – which were fine!)
1 small apple, cut into 1/8-inch-thick wedges (I finely chopped mine)
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
Gotta love Martha's recipes, even if she is a rich smug bitch! Nice salad, will be great for picnics, and of course I love anything with curry! Double up on the dressing ingredients below, as I did - as the leftovers will need a little refresher.
1/4 cup whole almonds, roasted, chopped
1 cup quinoa (I mixed red and white)
1 tsp honey
1 tbsp finely chopped shallot
1 tsp curry powder
1/4 tsp coarse salt
2 tbsp fresh lemon juice
Freshly ground pepper
2 tbsp extra-virgin olive oil
2 tbsp dried currants (I used raisins – which were fine!)
1 small apple, cut into 1/8-inch-thick wedges (I finely chopped mine)
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
Orzo-Stuffed Peppers
from handletheheat.com)
I had all the ingredients on hand, so why not?! Easy, tasty, nice vegetarian option on weeknight after stressful work day!
1 (28-oz) can whole Italian tomatoes
1 tbsp dried oregano
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 tsp salt
1 tsp black pepper
4 cups low-sodium chicken or veggie broth
1 cup orzo
6 sweet bell peppers (red & yellow)
1/4 cup chopped basil
Preheat oven to 400 degrees.
Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers. Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 3 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth. Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with non-stick foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.
I had all the ingredients on hand, so why not?! Easy, tasty, nice vegetarian option on weeknight after stressful work day!
1 (28-oz) can whole Italian tomatoes
1 tbsp dried oregano
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 tsp salt
1 tsp black pepper
4 cups low-sodium chicken or veggie broth
1 cup orzo
6 sweet bell peppers (red & yellow)
1/4 cup chopped basil
Preheat oven to 400 degrees.
Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers. Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 3 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth. Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with non-stick foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.
Butternut Squash Risotto with Crispy Sage
from applepiepatispaate.com)
I think this is was my first attempt (Scottie stirred) at risotto - and it was delish! Oh, the risotto ...
For the Risotto:
2½ cups veggie or chicken stock
2 tbsp olive oil
1 small onion, chopped
a dozen fresh sage leaves
3/4 cup arborio rice
One whole butternut squash, roasted, chopped
3 tbsp unsalted butter
kosher salt and freshly ground black pepper
For the Crispy Sage:
butter
a bunch of fresh sage leaves
For Serving:
Reggiano parm
Heat the stock and keep at a gentle simmer over low heat.
In a separate heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and cook while stirring until the onions are translucent. Add the chopped sage leaves and continue cooking for 1 to 2 minutes, taking care to keep the onions from browning.
Add the rice and stir until the grains are well-coated with the olive oil and the outer layers of the grain are slightly translucent.
Pour enough stock to barely cover the rice, about 1/2 cup. Stir continuously with a wooden spoon, wiping the sides and bottom of the pot clean while doing so, until the stock is fully absorbed.
Continue adding the stock in 1/2-cup increments and stirring as described above, until the butternut squash is soft and the rice is done to the desired level of doneness. Stir in cooked squash and parm near the end, serve w/ crispy sage on top!
I think this is was my first attempt (Scottie stirred) at risotto - and it was delish! Oh, the risotto ...
For the Risotto:
2½ cups veggie or chicken stock
2 tbsp olive oil
1 small onion, chopped
a dozen fresh sage leaves
3/4 cup arborio rice
One whole butternut squash, roasted, chopped
3 tbsp unsalted butter
kosher salt and freshly ground black pepper
For the Crispy Sage:
butter
a bunch of fresh sage leaves
For Serving:
Reggiano parm
Heat the stock and keep at a gentle simmer over low heat.
In a separate heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and cook while stirring until the onions are translucent. Add the chopped sage leaves and continue cooking for 1 to 2 minutes, taking care to keep the onions from browning.
Add the rice and stir until the grains are well-coated with the olive oil and the outer layers of the grain are slightly translucent.
Pour enough stock to barely cover the rice, about 1/2 cup. Stir continuously with a wooden spoon, wiping the sides and bottom of the pot clean while doing so, until the stock is fully absorbed.
Continue adding the stock in 1/2-cup increments and stirring as described above, until the butternut squash is soft and the rice is done to the desired level of doneness. Stir in cooked squash and parm near the end, serve w/ crispy sage on top!
Wednesday, April 13, 2011
Chicken Shami Kebabs (Burgers?)
(from fortheloveofyum.wordpress.com)
Okay, this is one of those ambitious recipes I just had to try - I couldn't resist the lovely photo, plus, we loves us some Indian treats!
They were pretty good. But dry. Which is unforch. But of course there was very little fat in the chicken, so I'm not surprised. They were however quite flavourful.
I also made them into patties, not into little kebab size, as we were having them with a salad. They would be cute as little bites, but like, a lot of work.
The first night I served them with the 'xmas chutney', which was tasty; and the next time I globbed some 'Memories of Punjab' tamarind sauce on them - which was also yummy. I think if I venture down this road again, I'd keep some of the cooking liquid (who knew I had to drain it?). Anyhow, for those brave enough, here you go:
for cooking the chicken:
water, as needed
2 ½ lbs boneless chicken thighs, in large chunks (I used a mixture of thighs and some breast)
1 medium sized red onion, roughly sliced
half a bulb of garlic, peeled
2 inch piece of ginger, roughly chopped
1 cup yellow split pea lentils soaked overnight and washed (what? I used green lentils, cooked the same day, no soaking)
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
½ tsp whole cloves
6 green cardamom pods
10-12 dried red chilies, use less for less spicy (hmm, I used 3 biggie mexican chilies)
1 cinnamon stick, broken in half
2 bay leaves
salt, to taste
after cooking the chicken you will need:
1 cup chopped cilantro
½ cup chopped mint
2-3 green chilies, chopped (I used a large jalapeno, finely chopped, seeds and all)
½ a red onion, chopped
4 scallions, chopped
2 eggs
oil for frying
Cook the lentils until soft, 30 mins or so. Set aside.
In a large pan, add the chicken, a little oil, and all of the items listed (including spices) under the “for cooking the chicken” ingredients. Also, add a little water, about ½ cup. Cook the chicken on med heat for 15 mins and then turn the heat to medium low and continue cooking for 45 more mins, or until the chicken is very tender and all the water has evaporated. You may need to add more water to the pot if it evaporates too quickly, just make sure you cook until the chicken is tender and the onion, garlic, and ginger are very soft. Remove the cinnamon stick, black cardamom, and bay leaves.
Once the chicken is cooled, allow it to cool for 15-20 mins. After it has cooled slightly, transfer it to a large food processor with the cooked lentils and pulse until they are combined. Transfer the chicken and lentil mixture to a large bowl and add in the chopped cilantro, mint, scallions, green chilies, and red onion. It’s time to get messy and crack in the 2 eggs and mix it all together with your hands. Once everything is combined, form the chicken into round kebabs (or burgers!).
Next, in a frying pan heat some oil on medium heat and fry until browned on both sides. Enjoy!
Okay, this is one of those ambitious recipes I just had to try - I couldn't resist the lovely photo, plus, we loves us some Indian treats!
They were pretty good. But dry. Which is unforch. But of course there was very little fat in the chicken, so I'm not surprised. They were however quite flavourful.
I also made them into patties, not into little kebab size, as we were having them with a salad. They would be cute as little bites, but like, a lot of work.
The first night I served them with the 'xmas chutney', which was tasty; and the next time I globbed some 'Memories of Punjab' tamarind sauce on them - which was also yummy. I think if I venture down this road again, I'd keep some of the cooking liquid (who knew I had to drain it?). Anyhow, for those brave enough, here you go:
for cooking the chicken:
water, as needed
2 ½ lbs boneless chicken thighs, in large chunks (I used a mixture of thighs and some breast)
1 medium sized red onion, roughly sliced
half a bulb of garlic, peeled
2 inch piece of ginger, roughly chopped
1 cup yellow split pea lentils soaked overnight and washed (what? I used green lentils, cooked the same day, no soaking)
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
½ tsp whole cloves
6 green cardamom pods
10-12 dried red chilies, use less for less spicy (hmm, I used 3 biggie mexican chilies)
1 cinnamon stick, broken in half
2 bay leaves
salt, to taste
after cooking the chicken you will need:
1 cup chopped cilantro
½ cup chopped mint
2-3 green chilies, chopped (I used a large jalapeno, finely chopped, seeds and all)
½ a red onion, chopped
4 scallions, chopped
2 eggs
oil for frying
Cook the lentils until soft, 30 mins or so. Set aside.
In a large pan, add the chicken, a little oil, and all of the items listed (including spices) under the “for cooking the chicken” ingredients. Also, add a little water, about ½ cup. Cook the chicken on med heat for 15 mins and then turn the heat to medium low and continue cooking for 45 more mins, or until the chicken is very tender and all the water has evaporated. You may need to add more water to the pot if it evaporates too quickly, just make sure you cook until the chicken is tender and the onion, garlic, and ginger are very soft. Remove the cinnamon stick, black cardamom, and bay leaves.
Once the chicken is cooled, allow it to cool for 15-20 mins. After it has cooled slightly, transfer it to a large food processor with the cooked lentils and pulse until they are combined. Transfer the chicken and lentil mixture to a large bowl and add in the chopped cilantro, mint, scallions, green chilies, and red onion. It’s time to get messy and crack in the 2 eggs and mix it all together with your hands. Once everything is combined, form the chicken into round kebabs (or burgers!).
Next, in a frying pan heat some oil on medium heat and fry until browned on both sides. Enjoy!
Thai 'Fried' Rice
The best ever!
I had a huge craving for some thai fried rice, and of course, being Summerland, um, no. I threw this together after tasting some recently purchased pineapple. Best.rice.ever. No, I'm serious. Didn't even really need the prawns, though it added some protein (and colour), and I had them on hand. Tofu would be nice. Oh, the leftovers were just as good, if not more so. I want some now!
Stir fry the following in some oil:
2 shallots, thinly sliced
3 cloves garlic, minced
1 jalapeno, finely chopped (seeds and all!)
Add your sauce:
3 Tbsp. chicken stock
3 Tbsp. fish sauce
2-3 tsp. curry powder
1-2 tsp. agave
Add approx 4 cups cooked rice (J’s blend!) (remember to let it cool completely in the fridge)
Stir like mad, then add:
A generous amount of fresh chopped pineapple
A handful of unsalted peanuts
Approx 1/2 cup frozen peas, thawed
Approx 1/4 cup raisins
Green onions, finely sliced
A bunch of chopped cilantro
Prawns
DEVOUR!
I had a huge craving for some thai fried rice, and of course, being Summerland, um, no. I threw this together after tasting some recently purchased pineapple. Best.rice.ever. No, I'm serious. Didn't even really need the prawns, though it added some protein (and colour), and I had them on hand. Tofu would be nice. Oh, the leftovers were just as good, if not more so. I want some now!
Stir fry the following in some oil:
2 shallots, thinly sliced
3 cloves garlic, minced
1 jalapeno, finely chopped (seeds and all!)
Add your sauce:
3 Tbsp. chicken stock
3 Tbsp. fish sauce
2-3 tsp. curry powder
1-2 tsp. agave
Add approx 4 cups cooked rice (J’s blend!) (remember to let it cool completely in the fridge)
Stir like mad, then add:
A generous amount of fresh chopped pineapple
A handful of unsalted peanuts
Approx 1/2 cup frozen peas, thawed
Approx 1/4 cup raisins
Green onions, finely sliced
A bunch of chopped cilantro
Prawns
DEVOUR!
Spicy Noodles with Asparagus and Broccoli
(from getnatured.blogspot.com)
I've been cooking up a storm, but haven't posted anything - my bad. And of course, I've since forgotten a few recent ones ... oh well, better late than never to get some good stuff out to my millions ... hundreds ... okay one steady reader out there.
This was absolutely wonderful - it retained its moisture over the days - unlike so many 'pasta salads' past ... I'll absolutely make this again, no hesitation! We served it warm, as spring has been sadly derailed :(
I also added fresh ginger and garlic, just because.
½ lb soba noodles or whole wheat pasta (I used brown rice spirals)
2 cups chopped fresh broccoli
1 bunch asparagus, cut in bite-sized pieces
1 cup shredded carrots
2 tbsp toasted sesame seeds, lightly toasted
some green onions, chopped
¼ cup tamari
1 tbsp chili garlic sauce (I used sambal olek, plus added a hunk of finely chopped ginger, and about 3 finely chopped garlic cloves)
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tsp aji-mirin (rice wine), optional (I used Madeira!)
chopped cilantro
Make your sauce by whisking together the above.
Cook the noodles according to the package directions. In the last minute of cooking, add the broccoli and asparagus to the pot. Drain, and toss with the carrots, sesame seeds, and green onions.
Pour the sauce over the noodle mixture and toss well. Serve at room temperature or chilled (I think room temp or warm).
I've been cooking up a storm, but haven't posted anything - my bad. And of course, I've since forgotten a few recent ones ... oh well, better late than never to get some good stuff out to my millions ... hundreds ... okay one steady reader out there.
This was absolutely wonderful - it retained its moisture over the days - unlike so many 'pasta salads' past ... I'll absolutely make this again, no hesitation! We served it warm, as spring has been sadly derailed :(
I also added fresh ginger and garlic, just because.
½ lb soba noodles or whole wheat pasta (I used brown rice spirals)
2 cups chopped fresh broccoli
1 bunch asparagus, cut in bite-sized pieces
1 cup shredded carrots
2 tbsp toasted sesame seeds, lightly toasted
some green onions, chopped
¼ cup tamari
1 tbsp chili garlic sauce (I used sambal olek, plus added a hunk of finely chopped ginger, and about 3 finely chopped garlic cloves)
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tsp aji-mirin (rice wine), optional (I used Madeira!)
chopped cilantro
Make your sauce by whisking together the above.
Cook the noodles according to the package directions. In the last minute of cooking, add the broccoli and asparagus to the pot. Drain, and toss with the carrots, sesame seeds, and green onions.
Pour the sauce over the noodle mixture and toss well. Serve at room temperature or chilled (I think room temp or warm).
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