Sauce/ Stir Fry/ Asian inspired
Cabbage Wraps
This has been a recent favorite for the members of the house. I made it both vegetarian and meat (happy hormonoe-free).
For veggie use eggplant chopped into small squares
Meat, I used ground beef
1 small cabbage: can serve with fried rice
Marinade:
1 teaspoon cornstarch
2 teaspoons dry sherry (we used spiced rum)
2 teaspoons soy sauce
1 teaspoon Chinese chili sauce
2 teaspoons water
2 tablespoons peanut oil or 2 tablespoons sesame oil, mixed
1 tablespoon sesame oil, mixed
2 garlic cloves, minced or garlic powder
2 green onions, minced
Mix all these ingredients and then let your choice of meat or veggie marinade in it for about 15 mins.
Cooking sauce:
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon spiced rum
2 tablespoons fish oil
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon honey
2 teaspoons cornstarch
http://www.food.com/recipe/p-f-changs-vegetarian-lettuce-wraps-259294?oc=linkback
For veggie use eggplant chopped into small squares
Meat, I used ground beef
1 small cabbage: can serve with fried rice
Marinade:
1 teaspoon cornstarch
2 teaspoons dry sherry (we used spiced rum)
2 teaspoons soy sauce
1 teaspoon Chinese chili sauce
2 teaspoons water
2 tablespoons peanut oil or 2 tablespoons sesame oil, mixed
1 tablespoon sesame oil, mixed
2 garlic cloves, minced or garlic powder
2 green onions, minced
Mix all these ingredients and then let your choice of meat or veggie marinade in it for about 15 mins.
Cooking sauce:
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon spiced rum
2 tablespoons fish oil
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon honey
2 teaspoons cornstarch
http://www.food.com/recipe/p-f-changs-vegetarian-lettuce-wraps-259294?oc=linkback
Curried rice noodles and chick peas
Rice noodles
curry paste
coconut milk
chick peas
cucumber
tomato
peanuts
curry paste
coconut milk
chick peas
cucumber
tomato
peanuts
Malaysian sauce and stir fry
Sauce:
2 tbs fish oil
8 tbs soy sauce
2 teaspoon white rice vinegar (or white vinegar)
1 tsp Sriracha and chili sauce
4 tbs canola oil
4 cloves garlic minced
2 tbs ginger, peeled
first heat oil, garlic, and ginger in a medium sauce pan. Then begin to add the rest of the ingredients. Add more spices as you feel.
Stir fry:
4 packs Ramen Noodle
tomatoes
green pepper
okra
onion
2 tbs fish oil
8 tbs soy sauce
2 teaspoon white rice vinegar (or white vinegar)
1 tsp Sriracha and chili sauce
4 tbs canola oil
4 cloves garlic minced
2 tbs ginger, peeled
first heat oil, garlic, and ginger in a medium sauce pan. Then begin to add the rest of the ingredients. Add more spices as you feel.
Stir fry:
4 packs Ramen Noodle
tomatoes
green pepper
okra
onion
Indian Curry (from scratch)with Vegetables
Maybe some of you know this, but I sure didn't, you can make curry from scratch! I just assumed that it in-itself was a seasoning. But as I learned from Wikipedia, the concept of pre-made curry powders is just a western idea. This recipe taken and adapted from William-Sonoma's "Asian" cookbook, gives the spices to make Indian Curry without a pre-made powder. This recipe was originally made with Chicken (it was delicious) but I have adapted it for a vegetarian diet as well. If you are wanting to make this dish with chicken, all you need to do is substitute the eggplant for cubed chicken and rub the curry powder on it.
(picture depicts chicken)
Curry:
2 teaspoons coriander seeds (let your cilantro go to seed and you get this spice!) and cumin seeds—I used cumin powder
1 Teaspoon salt
1/2 teaspoon ground black pepper
pinch of red chili peppers (recipe calls for 1/8 teaspoon of cayenne pepper)
2 table spoons of canola oil—I used olive
eggplant and zucchini
Heat coriander seeds over medium heat until toasted along with cumin seeds if that is what you are using. Once they are toasted, grind them and add the rest of your spices. If you are using chicken, this is when you batter it. If not, add this to your baked eggplant. This curry would cover 1 lb. of chicken.
Veggies:
green tomatoes
red tomatoes
cucumber
onion
peanuts or cashews
2 tablespoons of butter
2 bay leaves (crushed)
3 cloves of garlic
1 tablespoon fresh ginger peeled and minced
1 teaspoon of chipotle chili powder
1 cup coconut milk
1 tablespoon lemon juice
chopped cilantro for garnish
White rice
In a large sauce pan heat butter and add thinly sliced onion. Begin to add the bay leaves, ginger, and chili powder. Let the onion caramelize and then add the curried eggplant and zucchini. Then add the rest of your veggies. Garnish with nuts and cilantro, serve over white rice.
(picture depicts chicken)
Curry:
2 teaspoons coriander seeds (let your cilantro go to seed and you get this spice!) and cumin seeds—I used cumin powder
1 Teaspoon salt
1/2 teaspoon ground black pepper
pinch of red chili peppers (recipe calls for 1/8 teaspoon of cayenne pepper)
2 table spoons of canola oil—I used olive
eggplant and zucchini
Heat coriander seeds over medium heat until toasted along with cumin seeds if that is what you are using. Once they are toasted, grind them and add the rest of your spices. If you are using chicken, this is when you batter it. If not, add this to your baked eggplant. This curry would cover 1 lb. of chicken.
Veggies:
green tomatoes
red tomatoes
cucumber
onion
peanuts or cashews
2 tablespoons of butter
2 bay leaves (crushed)
3 cloves of garlic
1 tablespoon fresh ginger peeled and minced
1 teaspoon of chipotle chili powder
1 cup coconut milk
1 tablespoon lemon juice
chopped cilantro for garnish
White rice
In a large sauce pan heat butter and add thinly sliced onion. Begin to add the bay leaves, ginger, and chili powder. Let the onion caramelize and then add the curried eggplant and zucchini. Then add the rest of your veggies. Garnish with nuts and cilantro, serve over white rice.
Easy Curry Stir Fry
Serves 6
4 ramen noodle packages
3 red tomatoes
2 green tomatoes
5 pickled okra
2 cucumbers
yellow curry paste and coconut milk
boil and drain ramen noodles- set aside
make curry sauce in a separate sauce pan
stir fry veggies
add together and serve!
4 ramen noodle packages
3 red tomatoes
2 green tomatoes
5 pickled okra
2 cucumbers
yellow curry paste and coconut milk
boil and drain ramen noodles- set aside
make curry sauce in a separate sauce pan
stir fry veggies
add together and serve!
Spicy Asian sauce with stir fry
Stir fry:
2 packs of Ramen noodle (you can use rice or rice noodles, too)
These are the veggies we used, but you can use whatever you have, that's the magic of stir fry!
2 Eggplant
2 Beets
2 Red Tomatoes
1 Green Tomato
1 Onion (sliced)
3 cloves of garlic
Prep:
In a pot boil noodles. While the noodles are boiling, in a large sauce pan begin to sauté the veggies. Do not add tomatoes until the end.
Once the noodles are done and the tougher veggies are soft, add noodles and mushy veggies.
Sauce:
6 Tablespoons Soy Sauce
4 teaspoons Sesame seed oil
1 Tablespoon Hoisin sauce
2 teaspoons crushed red peppers
4 cloves of garlic
1 tablespoon of honey
Prep:
Add all the ingredients and mix in a medium sauce pan over low-med heat. Add to stir fry as you wish.
Sauce adapted from: http://www.myrecipes.com/recipe/pork-stir-fried-vegetables-with-spicy-asian-sauce-10000001142038/
2 packs of Ramen noodle (you can use rice or rice noodles, too)
These are the veggies we used, but you can use whatever you have, that's the magic of stir fry!
2 Eggplant
2 Beets
2 Red Tomatoes
1 Green Tomato
1 Onion (sliced)
3 cloves of garlic
Prep:
In a pot boil noodles. While the noodles are boiling, in a large sauce pan begin to sauté the veggies. Do not add tomatoes until the end.
Once the noodles are done and the tougher veggies are soft, add noodles and mushy veggies.
Sauce:
6 Tablespoons Soy Sauce
4 teaspoons Sesame seed oil
1 Tablespoon Hoisin sauce
2 teaspoons crushed red peppers
4 cloves of garlic
1 tablespoon of honey
Prep:
Add all the ingredients and mix in a medium sauce pan over low-med heat. Add to stir fry as you wish.
Sauce adapted from: http://www.myrecipes.com/recipe/pork-stir-fried-vegetables-with-spicy-asian-sauce-10000001142038/
Easy and Fresh sauce for pasta!
Pasta:
1-2 boxes of spaghetti
two diced (medium) tomatoes
1 onion sliced
Sauce:
1 1/2 cup extra-virgin olive oil
3 teaspoon fresh rosemary leaves
3 teaspoon fresh thyme leaves
3 teaspoon fresh oregano leaves
4 teaspoons paprika
4 medium cloves of garlic, smashed into a paste
2 well-crumbled bay leaf
pinch of red pepper flakes
1 teaspoon salt
2 tablespoon fresh lime juice
2 teaspoon Lemon Balm (optional)
Heat oil in medium sauce pan. The website I got this from didn't specify how long. I turned it off while preparing the rest of the sauce because when oil gets too hot, it attacks!
chop rosemary, thyme, and oregano then mash them in a mortal and pestle, they just need to be bruised. Then begin to add the rest of the herbs and spices to the oil. Once the noodles are ready, add your veggies to the sauce to heat up a bit. Add to noodles as you wish and you're ready to go!
1-2 boxes of spaghetti
two diced (medium) tomatoes
1 onion sliced
Sauce:
1 1/2 cup extra-virgin olive oil
3 teaspoon fresh rosemary leaves
3 teaspoon fresh thyme leaves
3 teaspoon fresh oregano leaves
4 teaspoons paprika
4 medium cloves of garlic, smashed into a paste
2 well-crumbled bay leaf
pinch of red pepper flakes
1 teaspoon salt
2 tablespoon fresh lime juice
2 teaspoon Lemon Balm (optional)
Heat oil in medium sauce pan. The website I got this from didn't specify how long. I turned it off while preparing the rest of the sauce because when oil gets too hot, it attacks!
chop rosemary, thyme, and oregano then mash them in a mortal and pestle, they just need to be bruised. Then begin to add the rest of the herbs and spices to the oil. Once the noodles are ready, add your veggies to the sauce to heat up a bit. Add to noodles as you wish and you're ready to go!
Tomato Sauce
This is going to lack measurements, my deepest regrets. But we will make it up to you with tips on how to make the sauce thick!
Tomoatoes: we use big beef and Roma (use tomato's with more meat and less juice, we used big beef this year because it was so dry they did not get very juicy)
Onion, garlic, oregano, chili powder, basil, garlic powder, salt, and pepper
Five tips for a thicker sauce!!
1. Slice tomatoes in half and then squeeze our scoop out the goop and juice. This will allow for a thicker product.
2. Set sliced tomatoes over a fire to get a roasted effect
3. Place sliced tomatoes into a food processor, just zap it!! Don't let it puree for too long!!! If it is thick enough, use a strainer (large cheese cloth) to drain extra fluid.
4. It's okay to add some tomato paste to thicken it up
5. cook it down! Keep stirring in order to avoid the tomatoes burning to the bottom.
Tomoatoes: we use big beef and Roma (use tomato's with more meat and less juice, we used big beef this year because it was so dry they did not get very juicy)
Onion, garlic, oregano, chili powder, basil, garlic powder, salt, and pepper
Five tips for a thicker sauce!!
1. Slice tomatoes in half and then squeeze our scoop out the goop and juice. This will allow for a thicker product.
2. Set sliced tomatoes over a fire to get a roasted effect
3. Place sliced tomatoes into a food processor, just zap it!! Don't let it puree for too long!!! If it is thick enough, use a strainer (large cheese cloth) to drain extra fluid.
4. It's okay to add some tomato paste to thicken it up
5. cook it down! Keep stirring in order to avoid the tomatoes burning to the bottom.