Tag Archives: carrot

Hot and Fresh

Mee Goreng: Malaysian Stir Fried Noodles

malaysian_stir_fry

This week’s challenge for /r/52weeksofcooking sent me back to Asia – this time to figure out a malaysian dish. I’ve always had a thing for noodles so was instantly drawn to the all the street noodle images popping up as I searched for recipes.  I also wanted something with a bit of heat, as I’m still trying to figure out how spicy I can get without it upsetting the little one.  I’ll admit that I’ve been avoiding spicy foods so happy this challenge came along to push me out of my comfort zone.

Street Noodles

Serves: Serves 4

Ingredients

1 lb rice noodles

1 tbsp vegetable oil

1/4 tsp fresh ginger

2 cloves garlic

2 carrots, chopped

1 lb bok choy, chopped - whites and greens separated

2 tbsp soy sauce

1 tbsp spicy chili sauce

1 tbsp black bean sauce

1 tsp rice vinegar

1 tsp sesame oil

Instructions

  1. Cook the noodles per instructions until al dente then rinse in cold water and set aside.
  2. Heat the oil in a wok over medium heat, add the ginger, garlic, and scallions and cook for 5 minutes or until garlic turns golden.
  3. Add the carrots and the white part of the bok choy and cook for 10 minutes before adding the sauces. Stir in the sauces, then cover and cook for 10 minutes. Remove the lid then add the cooked noodles, rice vinegar, and the green part of the bok choy stir well and recover for a final 10 minutes, stirring regularly.
  4. Serve and enjoy!
http://dancingveggies.com/2016/03/hot-and-fresh.html

Even though we’re no longer around an Asian market my mom is, so I sent her on a shopping trip to get some ingredients for me.   I used Lee Kum Kee sauces for this dish as they are vegetarian and husband safe – the second part being more important!

Here I Sit

Early Fall Tagine

DSC_0022

Amazed and slightly shocked that so far the best part of my pregnancy has been the third trimester.  The HG is mostly under control and while my back is sore, it’s amazing the energy boost that comes with not getting sick multiple times a day.   I’m still sticking with quick and easy meals, as I have no desire to tempt fate, and have also been bringing out my cookbooks more with the plan of finding easy to freeze recipes.  This recipe is not one of those, but it is one that I had marked at the start of summer.  It’s inspired by a recipe in Vegetarian Tagines & Couscous which is a fantastic book for people who don’t have a citrus allergy.  However the basic ingredients are just that, so I can adjust and mess with as necessary – resulting in citrus (and nut) free treats for my household!

Early Fall Tagine

Serves 4

Ingredients

1 tbsp olive oil

1 tbsp unsalted butter (dairy or nondairy)

1 tsp cumin seeds

1 tsp cinnamon

3 garlic cloves, minced

2 large tomatoes

1 large eggplant, roll cut and then quartered

2 carrots, peeled and cut in to 1inch pieces

2 cups chickpeas, presoaked and rinsed

1 tsp sugar

1 tbsp fresh thym

Instructions

  1. Heat the oil/butter in the bottom of the tagine over medium heat. Stir in the cumin, cinnamon, and garlic - saute for 2 minutes.
  2. Add the eggplant and continue cooking for 10 minutes, stirring on occasion to prevent sticking, then add in the carrots and chickpeas along with the sugar. Cover and cook for a final 15 minutes, stirring halfway to prevent sticking and burning. If getting too dry add a bit of water or vegetable stock, a tbsp at a time.
  3. Once carrots are soft, Serve and enjoy!
http://dancingveggies.com/2015/10/here-i-sit.html

I served this with some leftovers lentils, but couscous would be the more traditional option – tho flatbread or rice would also work.  I topped mine with a bit of Greek Yogurt (So Delicious Coconut) while Joe went the naked route this time.  It was shortly after this that my tagine decided it was time to quit – lesson learned regarding gas burners and the importance of a good diffuser.  Thankfully a new one just arrived (late birthday present) and I can’t wait to give it a whirl!

If You Lead

Yoka-Soba

yoki_soba

Welcome to the FINAL Secret Recipe Club for 2014!  I can’t believe this year is almost over – it has flown by way faster than I thought possible.  While the year hasn’t been the best at times, I’ve come out of it stronger – or at least more determined than ever to succeed.  Enough about that, time to focus on the recipe!  This month I was assigned the Saturday Evening Pot which is run by a husband wife duo, which is rather awesome.   Their motto is “Faith, Family, Food: Flavors of a Fabulous Life” and fully covers everything they feature on their blog.  There are so many amazing recipes on their blog, some created by Chef John while others are ones sent in from friends all over the globe.  I was immediately drawn to their Okinawa Cooking Class recipe for Yoka Soba – minus the pork of course!  Instead I greatly increased the amount of vegetables already featured in the dish, to include adding in a second type of cabbage.

If You Lead

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 green pepper, chopped

3 shallots, chopped

4 large carrots, chopped

1/2 package soba noodles

1 small green cabbage, chopped

1/2 red cabage, chopped

3 scallions, chopped white and greens

1/2 cup soy sauce

1 tbsp sesame seeds

ground black pepper, to taste

Instructions

  1. Heat the vegetable oil in a wok over medium heat. Add the green pepper and shallots and cook for 5 minutes before adding the carrots. Continue cooking for another 10 minutes.
  2. Meanwhile, cook the soba noodles according to the package. Drain, and rinse with cold water and then set aside.
  3. Once the carrots are tender, add the white part of the scallions along with half of the cabbage. As the cabbage wilts, continue to add to the wok.
  4. Add the noodles along with the soy sauce and stir well. Season to taste with the black pepper then top with the scallion greens and the sesame seeds.
  5. Serve and enjoy!
http://dancingveggies.com/2014/12/if-you-lead.html

I also added some sesame seeds for a crunch, but that’s just me – they can easily be left out.  For those craving a meaty version, please check out the original recipe!  I also have a feeling tofu would work great, but still on a low-soy diet as we get ready for next round of fertility treatments.  In theory our transfer will be in a few weeks so will know if it worked sometime around the start of the year.  If it doesn’t work, then we’ll be going for a session every other month for essentially the entire year.  A lot to take in – but hopeful that 2015 will be our year!

In food news, there is a mini-SRC post coming up in two weeks so for those of you looking for something sweet  make sure to come back on the 15th!  The next “real” SRC post will be in early February, which seems so far off now but will be here in just a blink of an eye.


Be Unforgettable

Vegetable Pancit

Pancit

One thing I love about blog challenges is that they push me out of my comfort zone, on the flip side one thing I hate about blog challenges is how they push me out of my comfort zone.  When I saw the theme for /52weeksofcooking was Filipino I was once again thrown for a loop – but unlike other challenges were I was totally in the dark at least this time I had some friends who could help out.  After crowd sourcing ideas and recipes, I decided to make a vegetarian variation of Pancit – a dish I had heard of but never experienced.  Traditionally this dish features one of the white meats and while I debated adding tofu I decided to stick with the normal vegetables featured in the dish just in MUCH larger amounts.

Be Unforgettable

Serves: Serves 4-5

Ingredients

1 tbsp vegetable oil

5 cloves garlic

4 scallions, cut half way up the green

1 vidalia onion, diced

1 small head of broccoli, chopped

1 lb napa cabbage, chopped

1/2 lb red cabbage, chopped

4 carrots, sliced

1/2 lb thin rice noodles

1 tbsp teriyaki sauce

1/2 tbsp rice vinegar

1/4 cup soy sauce, low sodium

Instructions

  1. Heat the vegetable oil in a large work or sauce pan over medium heat. Add the garlic, onion, and white part of the scallions. Cook for 7 minutes, and then add the broccoli and carrots. Continue cooking for 5 minutes before slowly adding in the cabbage, being careful to not crowd the pan. Cook for 10 minutes, uncovered, stirring to prevent sticking.
  2. Meanwhile bring a pan of water to a boil and cook the rice noodles per instructions on bag (or box). Once cooked rinse with cold water and set aside.
  3. Add the cooked noodles to the vegetables and stir in the teriyaki, rice vinegar, and soy sauce. Toss well then top with the green part of the scallions.
  4. Serve and Enjoy!
http://dancingveggies.com/2014/07/be-unforgettable.html

I was blown away but how flavorful this dish was, especially considering how quickly it came together.   Based on the fact he took his chopsticks directly to the pot I think it’s safe to say my other half also greatly enjoyed this dish!  Next time I might leave out the teriyaki sauce since the recipes I found online were rather split on including it – but it was a nice addition to the dish!   Looking forward to seeing where /52weeksofcooking sends me next!

Part of Me

Potato and Mushroom Soup

Mushroom and Potato Soup

Welcome to December’s installment of the Secret Recipe Club!  I sat November out due to the move, which made me twice as excited to see what blog I would be assigned after my break.  I was beyond thrilled to see I was assigned Shelby’s outstanding Life&Loves of Grumpy’s Honeybunch blog – one that I have been following for years.  I knew that finding a single recipe to focus on was going to be a challenge, and bookmarked a good dozen recipes (a few of which will be part of my New Years Eve menu).  In the end I “narrowed” it down to four final recipes before deciding to go with her almost vegetarian Potato & Mushroom Soup.  By following her awesome notes in red I was able to go full vegan with this recipe – while keeping the original flavor and taste.  I knew this was a total hit when my husband brought it up in conversation with his parents, bragging about the insane soup we had for dinner.  WINNER!!!!

Potato and Mushroom Soup

Serves 5-6

Ingredients

2 tbsp extra virgin olive oil, divided

2 leeks, chopped

2 large carrots, sliced

4 cups vegetable brother

2 cups water

2 teaspoons dried dill weed

2 teaspoons salt

1/8 teaspoon ground black pepper

1 bay leaf

2 pounds potatoes, peeled and diced

1 pound fresh mushrooms, sliced

1 cup Greek Yogurt (I used So Delicious)

Instructions

  1. Heat 1 tbsp of olive oil in a dutch oven over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf.
  2. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. (optional: I used an immersion blender at this point to make it more "cream of" style)
  3. Heat the remaining olive oil in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  4. Stir the Greek yogurt and flour into the soup to thicken. Serve soup hot and enjoy!
http://dancingveggies.com/2013/12/part-of-me.html

This dinner came together so quickly, and I have a feeling that it could easily be adapted for a slow cooker.   So to answer the question posed in Shelby’s original post, this is easily vegetarian – and now vegan – love!