This is a quick dish that allows for a lot of improvisation. You can substitute the vegetables with almost anyhing, or add and remove spices, add meat, or really do whatever you want.
Ingredients
Rice noodles (any kind)
Peanut butter (2- 3 tablespoons)
Ketchup (1-2 tablespoons)
1/2 Lime (squeezed)
Sesame Oil
Fish sauce (2-3 teaspoons)
Cumin seeds
Bok choy
Chili powder (half a teaspoon)
Cilantro (fresh)
Salt and pepper to taste
Soy sauce (4 tablespoons)
Optional:
Garlic (crushed)
Onion (chopped)
Egg
Preparation
Boil the noodles according to instructions. In a wok, put some sesame oil (to cover half the surface area of the wok), and some cumin seeds. Give them a few minutes on heat. Then add onion, garlic, vegetable (bok choy in this case), (egg if using), spices, fish sauce and soy sauce. Put in the fish sauce. In a cup, mix prepare the ketchup and peanut butter, squeezed lime juice, and a little bit of water. Put the mix into the pan. Stir until vegetable is half done. Put in noodles, mix everything, add left over soy sauce, cilantro, salt and pepper to taste. Leave it to simmier on medium-low heat.
Monday, September 24, 2012
Black Bean & Corn Salad
This is a healthy salad that feels light, but will feel you up quickly! If you have more left over, add more mashed avocado and eat it with tortilla chips.
Ingredients
1 can of black beans (cooked)
1 can of corn (cooked)
3-4 medium/large tomatoes
1/2 avocado
3-4 green onions (if not available, half of a regular onion is ok)
1/2 lime
salt and pepper to taste
a handful of cilantro leaves
Preparation
(10 - 15 minutes)
Chop green onions (or other onion). Cut tomatoes in quarters, and but them in a blender. Blend until puree. Add onions, salt and pepper. (Blending is optional but making tomatoes into puree makes the salad feel much lighter and summery!) Wash corn and beans and put them in a salad dish. In a separate dish, mash the half avocado with lime (you can use more avocado but it will become more guacamoleish). Put everything together and stir a few times. Add cilantro leaves.
Ingredients
1 can of black beans (cooked)
1 can of corn (cooked)
3-4 medium/large tomatoes
1/2 avocado
3-4 green onions (if not available, half of a regular onion is ok)
1/2 lime
salt and pepper to taste
a handful of cilantro leaves
Preparation
(10 - 15 minutes)
Chop green onions (or other onion). Cut tomatoes in quarters, and but them in a blender. Blend until puree. Add onions, salt and pepper. (Blending is optional but making tomatoes into puree makes the salad feel much lighter and summery!) Wash corn and beans and put them in a salad dish. In a separate dish, mash the half avocado with lime (you can use more avocado but it will become more guacamoleish). Put everything together and stir a few times. Add cilantro leaves.
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