Thursday, May 6, 2010
Can't make up your mind on what to make for lunch club?
Monday, April 26, 2010
Sweet and Spicy Peanut Noodle Stir-fry
Sauce:
- 2 big spoonfuls of peanut butter (preferably natural - crunch or smooth is fine)
- 2 big spoonfuls of hoisin sauce
- juice of one lime
- a small spoonful of chili sauce (or several, if you're Andrew)
- a few dashes of soy sauce
Mix all ingredients together and taste - add more of whatever you want.
Everything else:
This is a recipe I make pretty often, and I usually just throw in whatever vegetables I have on hand, but today I put broccoli (florets and peeled stem) and chopped onions in some hot peanut oil, added a few big spoonfuls of vegetable broth (water would also be fine) and covered the pan to steam things. A few minutes later I added some chopped bok choy. I checked it ever few minute, stirring things around, until the vegetables were tender. Carrots, red pepper, and/or mushrooms, could also work well here.
Hannah liked the tofu, which was nice because all I had done was chop it into cubes and fry it in peanut oil until crispy.
The noodles were just those instant ones that come dried into individual servings and are probably pretty bad for you. I tossed them with some sesame oil once I had drained them so they wouldn't stick together before serving - tasty, but not necessary if you're going to mix everything together right away.
Assembly:
To put everything together, just top the noodles with vegetables, tofu, and sauce, toss together and voila! Delicious sweet and spicy peanut noodle stir fry.
Thursday, April 8, 2010
Its Monday again
Or i could bring in lunch at 1.30 - 2pm, but that seems pretty late.
Loes
Tuesday, April 6, 2010
Thursday, April 1, 2010
Monday Monday....
Any food requests?
Indonesian red rice recipe from April 1
1 3/4 cups to 2 cups water
1 cup red rice
2 tablespoons oil
4 large shallots, chopped
3 cloves garlic, chopped
1 large red chile, seeded and chopped
1-inch piece ginger root, chopped (hs note: I grated it)
1 teaspoon ground coriander
1 large carrot, thinly sliced
8 ounces green beans, trimmed and chopped
1/2 cup coconut milk (hs note: lite is fine)
1/4 cup soy sauce
1/2 teaspoon molasses
4 large eggs, boiled and peeled
1 large lime, quartered
1/2 cup julienned fresh basil
1/4 cup macadamia nuts, toasted and chopped
In a 1-quart saucepan with a tight-fitting lid, bring the water to a boil. Rinse the rice and drain in a fine-mesh strainer. Add the drained rice to the boiling water and keep the heat high until it returns to a boil. Reduce the heat to low and cook for 45 minutes, or until the water is absorbed. Let the pot stand, covered, for at least 10 minutes, and then let cool to room temperature. (HS note: or you can start with about 2 1/2 cups precooked rice.)
In a wok or large sauté pan, heat the oil over high heat. Add the shallots, garlic, chile, ginger, coriander, carrot, and green beans. Stir-fry until the vegetables are crisp-tender.
Add the coconut milk, soy sauce, and molasses to the wok, and bring to a boil. Push the vegetables over to one side to make room for the eggs. Halve the boiled eggs lengthwise, and place in the pan, cut sides down. Simmer for 2 minutes. In a large bowl, mix the contents of the pan with the rice. Add the basil and macadamias, then toss and serve with a squeeze of lime.
Serves about 5 hungry lunchclubbers. (Served with a 5-spice pork chop and sauteed bok choy.)
N.B. I used ground almonds instead of macadamias and did not roast them. Recipe culled from: http://www.101cookbooks.com/archives/red-rice-salad-recipe.html