Vegetable curry Stir fry

green beans
onion
garlic
carrot
chilli pepper
green onion
1 red bell pepper, thinly sliced (1 cup)
4 cups thinly sliced napa cabbage
2 Tbs. curry powder

1 8-oz. pkg. rice vermicelli
¾ cup low-sodium vegetable broth
3 Tbs. low-sodium soy sauce
2 Tbs. Chinese cooking wine or sherry
1 Tbs. plus 1 tsp. brown sugar
2 Tbs. canola or peanut oil
½ lb. shiitake mushrooms, stemmed and thinly sliced (5 cups)
1 red bell pepper, thinly sliced (1 cup)
1 green bell pepper, thinly sliced (1 cup)
½ onion, thinly sliced (½ cup)
4 cups thinly sliced napa cabbage
2 cloves garlic, minced (2 tsp.)
2 Tbs. curry powder
4 green onions, chopped (½ cup)

1. Soak rice noodles in hot water 15 minutes, or until softened. Drain, and set aside.

2. Whisk together broth, soy sauce, wine, and brown sugar in bowl. Set aside.

3. Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, and swirl to coat wok. Add mushrooms, bell peppers, and onion; stir-fry 2 to 3 minutes, or until vegetables are softened. Add cabbage, garlic, and curry powder, and cook 1 to 2 minutes more. Add broth mixture, and toss with vegetables; add noodles, and toss to combine. Stir-fry 2 to 3 minutes, or until noodles absorb some of sauce and soften. Remove from heat, and stir in green onions.

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Quickie Risotto

taken from Metronews.ca
Tuesday March 24, 2015

Ingrediants

1 teaspoon extra virgin olive oil
1 chopped onion
2 cloves garlic
1 cup walnuts
1 tbsp dried basil
1 can mixed beans
1 cup coconut milk*
1/2 cup grated Parmesan cheese
Mixed greens
4 cups cooked rice (prepared the rice cooker early in the day)
1 cup chopped grape tomatoes

Directions

1. In a skillet, warm oil, saute onion and garlic, stir in walnuts and dried basil. Stir for 2 minutes. Add beans with liquid, cream and parmesan cheese and warm through.

2. Top a bed of greens with a cup of cooked short grain rice. Top with cream bean mixture and chipped tomatoes.

*orginal recipe called for cream

Pelau

Taken from the website: The Caribbean Pot

Note this recipe is taken directly from the Caribbean Pot.  It’s just here for me to use as reference.  If your visiting this site go to the original.  They have pictures and did all the heavy lifting creating the recipe!

Ingredients:

5lbs chicken, cut into pieces and washed with lime/lemon juice
1 tablespoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh/bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
2 tablespoon brown sugar
3 cups water
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 large carrot sliced into “coins”
1 can coconut milk (about a cup)
1 can pigeon peas (also known as congo peas)
3 cups of long grain brown rice (washed)
1 teaspoon golden ray salt butter (optional)

Step 1:

put all the following ingredients to marinate for over 4 hours

4-5lbs chicken, cut into pieces and washed with lime/lemon juice
1 tablespoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh/bottled ginger – crushed. (use 1/2 if it’s ginger powder)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
2 tablespoon brown sugar
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)