Mee Goreng: Malaysian Stir Fried Noodles
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.
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!
Early Fall Tagine
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!
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!
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.
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.
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.
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!
Potato and Mushroom 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!!!!
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!
Slow Cooker Eggplant Korma
First off, not planning to go on any breaks from blogging anytime soon. However I am thinking about changing the blog titles in order to make DancingVeggies slightly easier to navigate. Currently I pick song lyrics that are bouncing around in my head, sometimes they relate to the recipe I’m featuring and sometimes they are nothing more than an ear worm. However it’s been two years (!!!) and now that I have almost 200 (!!!) recipes I want to make sure people can easily see what I’m cooking and when. This line of thought also motivated the changes to the Recipe page, adding categories and updating links. The issue with making the change as I see it relate more to existing entries, do I go back and change them so that everything “fits” or do I leave those as they are as a way of remembering where I started. What do you think? What can I do to make DancingVeggies more accessible?
Now that the business is out-of-the-way, today’s recipe is perfect for that summer garden that is going crazy. I also worked with it a bit to make it slow cooker friendly, since a hot stove top is never a welcome thing this late in July in Virginia. I have been told that as written this recipe is rather spicy, to cut back on the heat leave out the pepper or use half.
I don’t think I have repeated the vegetables from one korma to another, aside from the eggplant. Carrots, peppers, squash, tomatoes, and peas have all been tossed in this dish at one point or another and I don’t know if I have a true favorite. Generally I try to include one crunchy vegetable and one meaty item in order to give the dish dimension.