Stir Fried Seeds with Vegetables

Stir Fried Seeds with Vegetables

2 Tbs vegetable oil
2 Tbs sesame seeds
2 Tbs sunflower seeds
2 Tbs pumpkin seeds
2 garlic cloves, finely chopped
1 inch piece of fresh ginger root (peeled and finely chopped)
2 large carrots cut into batons
2 large courgettes (zucchini) cut into batons
1.5 cups oyster mushrooms torn into pieces
5 oz spinach leaves, coarsely chopped
small bunch fresh mint and a small bunch fresh cilantro leaves and stems chopped
4 Tbs black bean sauce
2 Tbs light soy sauce
1 Tbs palm sugar (or light brown sugar)
2 Tbs rice vinegar

Heat the oil in a wok or large frying pan. Add the seeds, toss over medium heatfor one minute and then add the garlic and ginger and continue to stir fry until the ginger is aromatic and the garlic is golden brown. Do not let teh garlic burn or the taste will be bitter.

Add the carrot and zucchini and the sliced mushrooms and stir fry over a medium heat for a further five minutes or until the vegetables are all crisp tender and golden brown at the edges.

Add the spinach with the fresh herbs. Toss over the heat for one minute, then stir in the black bean sauce, soy sauce, sugar and vinegar. (I premixed these ingredients into a sauce to make this one easier.) Stir fry for one or two more minutes until combined and hot, serve immediately.

Cellophane Noodle Soup Review

Well I would have to say that this one was unimpressive. Very bland and not in a good way just blah!! So I would not try this one if I were you.

Also I ended up changing my lunch plans as Andrew wanted to go out to lunch with grandma after church and we ended up at Old Chicago where he had pepperoni pizza and I had pizza with blue cheese, spinach and broccoli...yummy! We ended up having some plain Jasmine rice that I already had cooked tonight with dinner and some corn on the cob!

Cellophane Noodle Soup with Rice with Lemongrass and Lime

Cellophane Noodle Soup
4 large dried shiitake mushrooms
.5 oz dried lilly buds
2 garlic cloves, halved
3.5 oz white cabbage, chopped (I am using green as white was not readily available where I live)
5 cups boiling water
4 oz cellophane noodles
2 Tbs soy sauce
1 Tbs light brown sugar
3.5 oz block tofu, diced
fresh cilantro leaves

1. Soak the shiitake msuchrooms in warm water for 30 minutes. In a separate bowl, soak the dried lilly buds in warm water also for 30 minutes.
2. Meanwhile, put the cucumber, garlic, and cabbage in a processor and process to a smooth paste (I am going to be using a blender here as I have not purchased a food processor yet.) Scrape the mixture into a large pan and add the measured boiling water.
3. Bring to the boil, then reduce the heat and cook 2 minutes, stirring occasionally. Strain this stock into another pan, return to a low heat and bring to a simmering point.
4. Drain the lilly buds, rinse under cold running water, then drain again. Cut off any harhd ends. Add the lilly buds to the stock with the noodles, soy sauce and sugar and cook 5 minutes more.
5. Strain the mushroom soaking liquid into hte soup. Discard the mushroom stems, then slice the cpas. Dived them and the tofu among four bowls. Pour the soup over, garnish with cilantro and serve.

(page 185 of Thai and South East Asian Cooking and Far Eastern Classics by Deh-Ta Hsiung, Beckiy Johnson and Sallie Morris)

Recipes for the week

Well I decided that it would be harder to post the full recipes daily so I am going to go through and post the upcoming recipes from my menu..

Enjoy!!

Dinner Plans Changed

So I was shopping until almost 8 pm tonight so I changed dinner plans and we had some new V8 Tomato Herb soup with some steamed green and yellow string beans, carrots, cranberries and herbed butter and some garlic cheese biscuits. It was quick and easy and still healthy and the soup was wonderful. I would definitly say for you to try these soups, super healthy and super delicious!!

One World Awesome Lunch!!

So we went to One World today for lunch...yummy!! I got the Thai Noodle Salad with Roasted Tofu and it was absolutely delicious. I also got some Asian Mushroom soup and have 1/2 of the salad leftover for work on Monday!!

My Menu For the Next 2 Weeks

So I thought that this would be the best way for me to be able to express what I am going to eat and sticking to a menu will really help me to do better and be more healthy. So here goes--

By the way only weekend days will have lunches but I will chronicle my lunches for the week for you as they happen, I am guessing it will basically be leftovers!

Saturday--lunch we are eating out at One World in Peoria (yummy!!)
stir friend noodles and soy salmon

Sunday--macaroni and cheese and corn on the cob
cellophane noodle soup and rice with lemongrass and lime

Monday--stir fried seeds and vegetables

Tuesday--tacos (made with soy burger) and veggie blend

Wednesday--Thai vegetable curry and lemongrass rice

Thursday--pasta with red sauce and brocolli with cheese

Friday--Tofu and Green bean Red Curry

Saturday--balanese vegetable soup
stir fried tofu with basil and chilli and lemongrass rice

Sunday--braised aubergine and courettes
mushrooms with garlic and chilli sauce

Monday--Sambal Corang with prawns

Tuesday--pasta with white sauce and garlic bread

Wednesday--green curry prawns

Thursday--cheesesticks, poppers and veggie and potatoe blend (you have to allow for a splurge night!!)

Friday--Monday...we will be in Kansas City so lots of eating out....I am hoping for Oklahoma Joes, the Jazz, some Thai take out, Jose Peppers and then I am not sure!! All sounds so good though and I will be sure to update you all on the weekend and how my date with food went!!