Thai pork & peanut curry********

 The above was a variation on the below.  Used what was available and affordable.  Baby corn here was $40.00 a kilo, so I used sweet potato (found in another recipe) instead; could not find lime, so used lemon.  The mix was double to make it more economical over a week, without wastage.

Turned out yummy...

Ingredients

    1 tbsp peanut oil
    bunch spring onions, sliced
    small bunch coriander, stalks finely chopped, leaves picked
    400g pork tenderloin, sliced
    4 tbsp Thai red curry paste
    4 tbsp peanut butter
    1 tbsp soft brown sugar
    1 tbsp soy sauce
    Soy sauce
    400ml can light coconut milk
    175g pack baby corn
    juice 1 lime
    Lime

    steamed jasmine rice, to serve

Method

    Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.

    Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

    Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Source:  Goodfood

Southwestern Chopped Salad

Southwestern Chopped Salad
(use organic ingredients)

Large head of Romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado

Dressing

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Instructions

Making the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Making the salad: Finely chop romaine, bell pepper, tomatoes, and green onions.Place all ingredients in a large bowl and stir to combine.Toss with desired dressing.

Source:  The Garden Grazer

Vegetarian Fried Rice

Preparation time: 15mins      Cooking time: 10mins    Serves: 6

This really is a "kitchen sink" dish and this recipe is just an example of the many ingredients that can be used and is the one I use most often.  Not mentioned here are the likes of corn kernels, celery, beans, bamboo shoots and water chestnuts.

Ingredients


2 teaspoons peanut oil
1 teaspoon sesame oil
3 garlic cloves, finely chopped
1/2 Chinese cabbage, shredded
1 carrot, cut into matchsticks
1 cup stringles beans, trimmed

1 red capsicum, seeds removed, sliced
1 cup frozen peas
4 cups cooked Basmati or Long Grain Brown Rice
2 tablespoons light soy sauce
2 tablespoons ketjap manis* or Sweet Chilli sauce, plus extra to drizzle
1/2 cup cashew nuts, lightly toasted
1 cup of bean sprouts, trimmed
6 spring onions, thinly sliced on the diagonal

3 Eggs, lightly beaten (optional)

Method

1. Heat peanut oil in a large wok over high heat.

2. (Optional) Add egg and break up using a whisk. Cook until egg is slightly golden on edges then remove and set aside, leaving oil in wok.

3.  Add sesame oil, cabbage, carrot, peas, beans and capsicum, and stir-fry for 1-2 minutes.

4. Add rice and cook for a further 2 minutes. Add soy, ketjap manis, cashews, bean sprouts, eggs and half the spring onions, toss to combine.

5. To serve, garnish with remaining onions and drizzle with extra ketjap manis.