Friday, April 27, 2012

Sweet Banana and Tofu Curry

280g Jasmine or Basmati Rice (600g cooked)
320g Water

2 Tbsp Cinnamon
1 Tbsp Sugar
1 tsp Turmeric
0.5 tsp Clove
0.5 tsp Allspice
0.5 tsp Cumin
0.5 tsp Cardamom
50g Lemon Juice
50g Water

400g Bananas, sliced
400g Tofu
150g Yogurt

Prepare rice. Heat oil in a wok. Add sugar and spices and stir fry lightly for 30 seconds or so until a paste forms. Add lemon juice and water and mix with the paste, adjusting water level as necessary. Add banana and cook for a few minutes. Add tofu and yogurt. Stir to combine all ingredients and cook a couple minutes until completely warmed through. Serve over rice.

Yield: Approx. 1650g

Monday, April 23, 2012

Noodles and Vegetables with Yogurt Sauce

260g Noodles (650g cooked)

4 Cloves Garlic
300g Yogurt
60g Lemon Juice
1 tsp Cornstarch
2 tsp Paprika
0.5 tsp Cumin
Salt and Pepper to taste

400g Mixed Vegetables

240g Chick Peas or Cannelini Beans, drained, rinsed

Yield: Approx. 1650g

Prepare noodles. Combine garlic, yogurt, lemon juice, cornstarch, paprika, salt, and pepper in a saucepan and cook over low heat. Cook vegetables. Combine noodles, vegetables, beans and sauce. Omit cornstarch for a thin sauce.

Middle Eastern Rice with Black Beans and Chick Peas

350g Basmati or Jasmine Rice (700g cooked)
350g Water

3 Cloves Garlic
4 tsp Cumin
1 Tbsp Coriander
2 tsp Turmeric
1 tsp Cayenne

450g Mixed Vegetables

240g (1 can) Chick Peas, drained, rinsed
240g (1 can) Black Beans, drained, rinsed
Salt and Pepper to taste
Cilantro to garnish

Yield: Approx. 1650g

Prepare rice. Heat oil in a wok or pan. Cook garlic until translucent. Add spices and cook for a minute or two until aromatic. Add vegetables and cook completely. Combine rice, vegetables and spices and beans. Adjust seasoning as needed.

Thursday, April 5, 2012

Chahan Fried Rice

300g Short Grain Rice (600g cooked)
300g Water

200g Carrots
4 Cloves Garlic
125g Peas
75g Green Onions

540g Tofu
100g Soy Sauce
30g Rice Vinegar
Salt and Pepper to taste

Yield: Approx. 1650g

Prepare rice. Saute carrots and garlic until soft. Add peas and cook a few minutes. Add  tofu, green onions, soy sauce, rice vinegar, salt, and pepper to the wok. Cook another couple minutes. Add rice and cook another minute or two until all ingredients are heated through and combined.

Apricot Muffins

2 Eggs
30g Sugar

200g AP Flour
125g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda

1 tsp Ginger
0.5 tsp Cardamom
0.5 tsp Salt

100g Yogurt
30g Canola Oil

1 can (approx. 400g) Apricots in Pear Juice Concentrate
2 tsp Cornstarch

Bake at 375 for about 20 minutes.

Yield: Approx. 1000g