Some yum recipes I like...Enjoy!!!
Vegetarian Thai Green Curry - serves 2
2 tablespoons oil
1-2 tablespoons chili paste
1 green chili crushed
2 tablespoon galingal, sliced thinly
2 lemongrass stalks, sliced thinly
5 lime leaves whole
1 cup basil, chopped
1 tablespoon brown sugar
5 tablespoons soy sauce
½ cup peeled and cubed pumpkin
1 cup mixed vegetables, chopped
4 cups coconut milk
Place oil in heated wok. Add chili paste, chili, galingal, lemongrass, lime leaves. Stir fry. Add a small amount of coconut milk to mix. Add sugar, soya sauce, pumpkin, mixed vegetables, and coconut milk. Cover and simmer until vegetables are tender. Serve with rice or noodles.
Cilantro Hummus with Crispy Garlic Pita -serves 6
Preparation - 10 minutes, Cooking time - 5 minutes
2garlic cloves, roughly chopped
2 mild red chilies, seeded and roughly chopped
large bunch cilantro, roughly chopped
2x15 oz cans chickpeas, drained
juice of 1 lime
4 tbsp olive oil
salt and groundblack pepper
For the crispy garlic pita:
3 tbsp olive oil
2 garlic cloves, crushed
2 tbsp chopped fresh parsley 4 white pita breads
Place the garlic, chilies, and cilantro in a food processor and whizz until finely chopped. Add the chick peas and whizz until well blended.
With the motor running, squeeze in the lime juice and drizzle in the olive oil to make a fairly coarse paste. Season well to taste and spoon into a serving bowl. Meanwhile, mix together the olive oil, garlic, and parsley and season. Heat one side of the pita breads, under a hot broiler about 1 minute until well browned.
Turn over the bread, then use a knife to slash the softer surface 4-5 times without cutting through the bread. Brush with the herb and oil mixture and return to the broiler until bubbling and toasted about 1 minute.
When cool, break into pieces and serve with the yummy hummus.
Red Cabbage Curry
1 small head red cabbage, shredded
2 large red potatoes, cut into 1/2 in cubes
1 small red onion, finely chopped
1 tsp caraway seeds
2 tbsp curry powder powder
1 cup grated carrots
1 tbsp extra virgin olive oil
1/2 cup water or vegetable stock
Steam potatoes until tender, set aside. Saute onions in oil until translucent. Add caraway and curry powder to onions, adding enough water to make a paste. Add potatoes, cabbage and carrots and about one half cup of water or stock. Cook until cabbage and carrots are just tender. Serve hot on bed of brown, basmati or jasmine rice.
Mixed Vegetables With Almonds
1 broccoli (stalk)
1 tsp cornstarch
2 tbsp soy sauce
2 tbsp wine, shaoxing or dry sherry
3 tbsp Oil
1/4 cup almonds, whole, blanched
1 tsp ginger, minced
4 onions, green, trimmed and
1 cut into 2-inch lengths
1 ea pepper, red or green, seeded
1 ea and cut into 1-inch squares
1 celery, stalk, sliced diagon
12 corn, ears, Chinese canned
1 baby, drained (optional)
1/2 cup mushrooms, fresh, sliced OR
3 dried black mushroom caps
Trim base of broccoli stem. Starting at base, cut across stem into 1/8-inch slices. Continue slicing until top comes apart into florets.
Blanch in lightly salted boiling water 30 seconds, transfer to bowl of ice water to keep cold. Dissolve cornstarch in soy sauce and wine and set aside.
Heat wok over medium heat and add oil. Add almonds and cook, stirring constantly, until almonds begin to brown. Remove and drain on paper towels. Remove all but 1 tbsp oil from wok. Increase heat to medium-high. Add ginger, stir and cook a few seconds until fragrant. Add green onions, bell pepper, celery and baby corn (if used). Cook 1 minute, stirring constantly.
Drain broccoli and add to wok with mushrooms and almonds. Stir-fry just until mushrooms soften.
Stir cornstarch mixture and add to wok. Stir and cook until sauce thickens and becomes glossy. Transfer to serving dish.