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!
In an attempt to get my kitchen mojo back, I’ve once again joined the /52weeksofcooking group in the hopes that their weekly challenge would get me going again. They are now on week 10 while I’m just now doing my second post – needless to say I’m still a work in progress! This week the challenge was Japanese and while I debated doing a tempura I couldn’t get over the idea of trying a Japanese curry similar to one I had in Pittsburgh a few summers ago. Luckily the internet provided me with lots of ideas, so I took the common ingredients from all of them and then winged the rest of it!
I could say this was a huge hit but that doesn’t begin to cover it – this is one of the only curries where husband has wanted seconds! He couldn’t get over how savory it was – all the flavors working together. So good he didn’t believe it was vegan, BIG bonus there.
Make sure to come back Monday for February’s BONUS Secret REcipe Club post. It’s the 5th Monday of the month and this time the special theme is Spring & Bunnies.
Chana Dal with Spinach
Welcome to April Group A edition of the Secret Recipe Club! This month I got to go Down Under, as I was partnered with the incredible Claire of My Hobbie Lobbie. Seems rather fitting to get an Australian blog when just a week ago my littlest sister moved to Australia, tho she is currently in Melbourne while Claire is in Sydney. Claire’s blog is stuffed with delicious Indian treats along with more traditional fare, but my stomach only had eyes for the Indian goodies. Palak Paneer, Aloo Bhaji, Chana Dal with Spinach, the list just goes on and on and on! In the end it was the story that went with the Chana Dal, as I loved the idea of taking a bland mash and turning it back in to the incredible dish that her husband remembered his mom making. I wasn’t able to find ghee, so instead I used some brown butter – otherwise recipe is actually as Claire wrote it (converted to US measurements).
This dish was fantastic! I have a feeling it could also be converted to a slow cooker or done in parts in order to speed up the beginning with the chana dal. Regardless, the taste was incredible and was very well received! Another SRC success that leaves me counting down the days til the May reveal.
Mini Ginger Cheesecakes
Welcome to the last post of TripleSBites – oh what a week this has been! From Brussel Sprouts to Caribbean Rice and Beans to VooDoo Fries, so many incredible recipes thanks to so many incredible products from our sponsors. With that another HUGE thank you to the incredible sponsors from this event, it has been a pleasure working with all your amazing products.
For my final post I knew it needed to be something BIG and something sweet! When it comes to dishes that say I love you to my valentine, there is only one sweet treat that can come close to Creme Brulee: Cheesecake! In place of the standard wedding cake, we had a three tiered Dulce de Leche Cheesecake which is why I knew making my own version was the perfect way to end the challenge. This cheesecake is a twist on the standard and not just in the size department with a bit of ginger to spice things up!
The cute little containers came from Ikea, an awesome find in their “last chance” section! The best part is that they can unfold for those who want to enjoy their treat outside of the wrapping. I topped these mini-treats with fresh berries that I heated up a bit in order to create a bit of a sauce. No need for sugar!
This has been such a fun week, I’m so beyond thankful that I was able to participate in this! These recipes have been sexy, saucy, and spicy – and filled with love. Thanks to everyone who has stopped by, and for anyone that hasn’t signed up for the giveaway go and do it NOW!!!!
Spicy Chili Carrots
Before leaving Virginia, we were able to visit a top restaurant in the Potomac area – and with that enjoy some Korean Cajun fusion. One of the snack items on the menu were these incredible firecracker carrots, they had just the right amount of sweet and spice with a bit of crunch. Ever since that meal I’ve been trying to figure out how to recreate it, adding this spice and that in an attempt to find that perfect balance.
While I’m not 100% confident this is the exact recipe, it’s probably as close as I’m going to get without someone on the kitchen staff giving away secrets. Regardless, they are deliciously amazing and went perfectly with the Sweet Potato Lentil Burgers I made the other week.
Aloo Baingan (or Spicy Potatoes with Eggplant)
Over the past week I’ve been reminded of the deep and undying love I have for my slow cooker. While it’s getting on in age, it’s dependable and loyal – constantly serving up delicious dishes with very little effort. This past year I received a new book just for this technological wonder “The Indian Slow Cooker“, and boy was I ever thrilled. I’ve made a few recipes directly from the book in the short time I’ve had it, and have already started adjusting dishes in order to better fit my family. Today’s recipe falls in to that second category, as the original dish required adjusting flavors halfway thru the cooking time – which (for me) negates the purpose of a slow cooker. When I use a slow cooker, I want to toss things in and forget about them until it’s time to eat. Maybe some slight adjustments at the end, adding cheese or breadcrumbs or similar topping, but mostly just want to be done with it as fast as possible.
This dish has a bit of a kick to it, but can be cooled down by dropping out the chilies or adding some plain yogurt to take the edge off. We both enjoyed ours as is, serving over top of some brown rice. One of these days I’m going to figure out how to make naan and then I’ll be all ready for a real Indian dinner.
Curried Chickpeas and Kale
Greetings and welcome to the June installation of Random Recipes! This month we were challenged to randomly select a happy and healthy recipe – something rather easy for me since I only have a few cookbooks dedicated to the sweeter side of life. Once randomly selecting a cookbook, 1000 Vegetarian Recipes, I then selected a section, Entrees, which lead me to the Grains and Beans section and a delicious recipe for Curry Chickpeas and Kale. I did make a few edits to the recipe, fresh ginger for ground and some cayenne powder to add a bit more heat to the dish as well as using red onions.
I served mine topped with some So Delicious Greek Yogurt, but regular yogurt or sour cream would also work – as would some naked beans and kale which is how I had lunch the next day. I also added some couscous to make it a full meal but bulgar or quinoa would also work, or even some brown rice. However you decide to top it this is a great and quick dinner that is packed full of vitamins, nothing like a good tasting good for you meal! Thanks again Dom for hosting another awesome month of Random Recipes.