Singapore Noodles

220g Noodles (550g cooked)

150g Onion
150g Carrots
2 tsp Fresh Ginger
3 Cloves Garlic
2 Tbsp Curry Powder
2 tsp Turmeric
150g Bell Peppers
300g Napa Cabbage
200g Bean Sprouts
4 Tbsp Soy Sauce
1 Tbsp Rice Vinegar

Prepare noodles. Heat oil in a wok. Stir fry onions and carrots until soft. Add ginger, garlic, curry powder, and turmeric and stir fry 30 seconds until aromatic. Add peppers and stir fry another couple minutes. Add napa cabbage, bean sprouts, soy sauce, and rice vinegar and stir fry a few minutes until cabbage is crisp. Season with salt and pepper and mix in noodles.

Yield: Approx. 1600g

Aloo Chana Curry

300g Jasmine or Basmati Rice (600g cooked)
300g Water

400g Potatoes
1 tsp Mustard Seeds
150g Onion
3 Cloves Garlic
2 Tbsp Coriander
1 tsp Cumin
1 tsp Cayenne
1 Tbsp Lemon Juice
225g Chick Peas
200g Tomatoes

Prepare rice. Cook potatoes as desired. Heat oil in a wok. Splutter mustard seeds. Add onion and garlic and stir fry until soft. Add coriander, cumin, cayenne, and lemon juice and cook for about a minute until spices are aromatic. Add chick peas, tomatoes, and potatoes. Reduce heat and cook a few minutes until curry begins to thicken and all ingredients are incorporated. Serve over rice.


Yield: Approx. 1600g

Pad Thai

180g Noodles (450g cooked)

2 Tbsp Lime Juice
55g Soy Sauce
2 tsp Chili Sauce
1 Tbsp Sugar


4 Cloves Garlic
150g Onion
200g Bok Choy
200g Bean Sprouts
540g Tofu

Prepare noodles. Combine lime juice, soy sauce, chili sauce, and brown sugar in a bowl. Stir to combine until sugar is dissolved. Heat oil in a wok. Stir fry onion and garlic until soft. Add bok choy and cook until crisp. Add sauce, noodles, tofu, and bean sprouts to the wok. Stir to combine all ingredients. Garnish with cilantro, ground peanuts, and/or green onion.

Yield: Approx. 1650g

Sabzi Bhaji

250g Jasmine or Basmati Rice (500g cooked)
250g Water

300g Potatoes
150g Carrots
150g Onion
1 Tbsp Coriander
1 Tbsp Lime Juice
1 Tbsp Lemon Juice
1 tsp Salt
1 tsp Fresh Ginger
1 tsp Cumin
1 tsp Turmeric
0.5 tsp Cayenne
120g Peas
150g Tomato
175g Yogurt

Cook potatoes as desired. Heat oil in a wok. Stir fry onions and carrots until soft. Add coriander, lime juice, lemon juice, salt, ginger, cumin, turmeric, and cayenne. Cook a couple minutes until aromatic. Add peas and tomato and cook for a few minutes. Add yogurt and stir to combine all ingredients. Serve over rice.

Yield: Approx. 1600g

Tofu Chop Suey

225g Short Grain Rice (450g cooked)
225g Water

400g Tofu
250g Bok Choy, shredded
150g Peppers
110g Mushrooms
140g Water Chestnuts
2 Cloves Garlic
55g Soy Sauce
55g Water
1 Tbsp Rice Vinegar
1 Tbsp Cornstarch
1 tsp Chili Sauce
1 tsp Ground Ginger

Heat oil in a wok. Stir fry garlic for 30 seconds until it begins to get aromatic. Add peppers and cook through. Add mushrooms, water chestnuts, and bok choy. Cook until bok choy is crisp. Mix cornstarch with soy sauce and rice vinegar in a bowl until dissolved. Add mixture, chili sauce, and ginger to the wok. Add tofu and stir to incorporate all ingredients. Reduce heat to low and cook a few minutes until liquid thickens. Serve over rice.

Yield: About 1650g

Saag Paneer

250g Jasmine or Basmati Rice (500g cooked)
250g Water

540g Paneer, or substitute Cottage Cheese or Tofu
150g Onion
4 Cloves Garlic
1 tsp Fresh Ginger
2 tsp Coriander
1 tsp Turmeric
1 tsp Cumin
1 tsp Salt
0.5 tsp Cayenne
0.5 tsp Garam Masala
300g Spinach
110g Yogurt

Heat oil in a wok. Stir fry onion until soft. Add garlic and ginger and stir fry until aromatic. Add coriander, turmeric, cumin, salt, cayenne, and garam masala. Stir fry 30 seconds until aromatic. Add spinach and cook a few minutes until soft. Turn heat down and add yogurt, stirring to incorporate. Remove from heat and mix in paneer. Serve over rice.

Yield: Approx 1600g

Sweet Potato Curry with Chick Peas and Spinach

250g Jasmine or Basmati Rice (500g cooked)
200g Water

150g Onion
1 Tbsp Curry Powder
1 Tbsp Cinnamon
1 tsp Coriander
1 tsp Cumin
1 tsp Turmeric
400g Sweet Potatoes

200g Chick Peas
200g Diced Tomatoes
150g Spinach

Prepare sweet potatoes as desired. Heat oil in a wok. Stir fry onion until soft. Add curry powder, cinnamon, coriander, cumin, and turmeric and stir fry about 30 seconds until aromatic. Add tomato, chick peas, and spinach. Cook 2-3 minutes, until spinach is slightly wilted. Add potatoes and fully mix all ingredients. Serve over rice.

Yield: Approx. 1600g

Sweet Potato Gnocchi

650g Sweet Potatoes
1 Tbsp Cinnamon
0.5 tsp Salt
1 Egg
200g Whole Wheat Flour

Bake sweet potatoes at 400 F for one hour, until soft. Let cool. Scrape flesh from skins. Add cinnamon, salt, and egg, and fully incorporate. Incorporate flour. Turn dough onto a floured surface and knead into a ball, adding flour as necessary. Cut the ball into four quarters. Roll a quarter into a long tube. Cut into small pieces. Add to boiling water, cooking about 5 minutes until the dumplings float then remove from the water. Repeat until all dough is used and dumplings are cooked. Serve with desired sauce and vegetables.

Yakisoba

180g Noodles (450g cooked)
150g Onion
150g Carrots, grated
3 Cloves Garlic
1 Tbsp Fresh Ginger
80g Soy Sauce
80g Rice Wine
1 Tbsp Sugar
540g Tofu
200g Napa Cabbage

Combine soy sauce, rice wine, and sugar. Marinate tofu in the mixture. Prepare noodles. Heat Oil in a wok. Stir fry onions until translucent. Add carrots, garlic, and ginger and stir fry for a few minutes. Add cabbage and cook until crisp. Add tofu with the sauce and noodles. Stir to incorporate all ingredients.

Yield: Approx. 1650g

Bombay Aloo

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

400g Potatoes
150g Onions
100g Peppers
4 Cloves Garlic
2 tsp Fresh Ginger
2 tsp Curry Powder
1 tsp Cumin
1 tsp Chili Powder
1 tsp Turmeric

150g Tomatoes
1 Tbsp Soy Sauce
2 Tbsp Coriander

Prepare rice. Cook potatoes as desired. Heat oil in a wok and saute onion and peppers until soft. Cook garlic and ginger until aromatic. Add curry powder, cumin, chili powder, and turmeric and cook for about two minutes. Add tomatoes and soy sauce and stir fry for two minutes. Add prepared potato and coriander and incorporate all ingredients. Serve over rice.

Yield: About 1550g

Pad Korat

200g Rice Noodles (or substitute other noodles) (500g cooked)

4 Cloves Garlic
2 Tbsp Sugar
5 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Chili Sauce

540g Tofu
200g Bean Sprouts
300g Bok Choy

Prepare noodles. Heat oil in a wok. Saute garlic until aromatic. Add sugar, stirring until dissolved. Add soy sauce, rice vinegar, and chili sauce and bring to a simmer. Add vegetables and stir fry until crisp. Add tofu and noodles, mixing to incorporate all ingredients.

Yield: Approx. 1650g

Spicy Soba Noodles with Cabbage

Sauce:
75g Water
75g Soy Sauce
1 Tbsp Chili Sauce
1 Tbsp Brown Sugar

200g Soba Noodles (or substitute other noodles) (500g cooked)
500g Napa Cabbage or Bok Choy, shredded
225g Shelled Edamame
110g Mushrooms
2 Tbsp Sesame Seeds
1 Tbsp Sesame Oil
2 Tbsp Fresh Ginger
3 Cloves Garlic

Combine all ingredients for the sauce in a bowl and set aside. Prepare noodles and edamame in same pot. Toast sesame seeds until golden brown and set aside. Heat oil in a wok. Stir fry garlic and ginger until fragrant. Add mushrooms and cabbage and stir fry until crisp and tender. Add sauce and simmer for a few minutes. Combine with noodles, edamame, and sesame seeds.

Yield: Approx. 1600g

Sesame Noodles

180g Noodles (450g cooked)
3 Cloves Garlic
3 Tbsp Rice Vinegar
3 Tbsp Soy Sauce
2 Tbsp Sugar
2 Tbsp Sesame Oil
2 tsp Chili Sauce
1 Tbsp Sesame Seeds

450g Assorted Vegetables

Prepare Noodles. Toast sesame seeds in a wok until lightly browned and set aside. Stir fry vegetables until done. Combine garlic, vinegar, soy sauce, sugar, oil, and chili sauce in a bowl. Mix completely then add to the vegetables. Cook until sauce begins to boil. Add noodles and stir to combine.

Yield: Approx. 1050g

Simple Tomato Sauce

410g (1 can) Diced Tomatoes
100g Onion
1 Tbsp Tomato Paste
3 Cloves Garlic
1 Tbsp Lemon Juice
1 Tbsp Italian Seasoning
1 tsp Cayenne or Hot Sauce
0.5 tsp Salt
0.5 tsp Pepper

Combine all ingredients in a food processor, or add all ingredients directly to a pot if chunky sauce is desired. Cook on medium-high until it begins to bubble, stirring frequently to avoid burning. Reduce heat and cook for a few minutes until heated through and fragrant.

Yield: Approx. 550g, about 1.25 pints

Sweet and Sour Sauce

75g Rice Vinegar
50g Sugar
28g Soy Sauce
14g Ketchup

2 tsp Cornstarch
2 tsp Cold Water

Combine vinegar, sugar, soy sauce, and ketchup in a pot and bring to a boil. Mix together cornstarch and water and add to the pot. Reduce heat and stir until thickened. Increase cornstarch to 4 tsp if thicker sauce is desired.

Yield: Approx. 175g, about 0.75 cup

Banana Peanut Butter

350g Bananas
100g Peanut Butter

1 tsp Cinnamon
0.5 tsp Nutmeg

0.5 tsp Cornstarch
2 Tbsp Cold Water

Puree bananas and peanut butter in a food processor. Transfer to a pot over low heat. Mix in spices. Dissolve cornstarch in water and add to the pot. Stir frequently to avoid burning, until thickened.

Yield: Approx 475g, about 0.75 pint

Apple Butter

450g Apples

21g Honey
1 tsp Cinnamon
0.5 tsp Nutmeg
0.25 tsp Cloves

55g Cider Vinegar
55g Apple Juice, Cider, or Water

Chop apples into small pieces. Heat in a pot with cider vinegar and juice. Bring to a boil then reduce to a simmer and cook until apples are soft. Run apples through a food mill or food processor and return to the pot. Add honey and spices and mix to combine. Allow to cook until sufficiently thickened, stirring occasionally.

Yield: Approx. 575g, about one pint

Chap Chae Noodles

180g Starch Noodles (or substitute other noodles) (450g cooked)

150g Onion
5 Cloves Garlic
150g Carrots

200g Spinach
120g Mushrooms

540g Tofu

8 Green Onions
4 Tbsp Soy Sauce
2 Tbsp Sugar
2 Tbsp Sesame Oil
2 Tbsp Sesame Seeds

Prepare noodles. Heat oil in a wok. Stir fry carrots, onion, and garlic until soft. Add mushrooms and spinach and cook through. Add green onions. Add soy sauce, sugar, sesame oil, and sesame seeds. Mix in noodles and tofu.

Yield: Approx. 1650g

Basic Mei Fun

250g Rice Noodles (or substitute other noodles) (625g cooked)
150g Carrots, julienned
150g Onions
120g Mushrooms
250g Cabbage, thinly sliced
200g Bean Sprouts
Salt, to taste

Optional:
Soy Sauce
Rice Vinegar
Sweet and Sour Sauce

Prepare noodles. Heat oil in a wok and stir fry onions and carrots. Once soft, add mushrooms, cabbage, and bean sprouts. Stir fry until cooked and mix in noodles. Season with salt and add desired condiments.

Yield: Approx. 1550g

Apple Cinnamon Muffins

2 Eggs
30g Sugar

200g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
2 Tbsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Cornstarch
0.25 tsp Cloves
0.5 tsp Salt

30g Canola Oil
100g Yogurt
350g Applesauce
1 tsp Vanilla Extract

Bake at 375 for about 20 minutes.

Yield: Approx. 950g

Saag Matar

375g Jasmine or Basmati Rice (750g cooked)
375g Water

150g Onion
3 Cloves Garlic, minced

200g Diced Tomatoes
1.5 tsp Cumin
1 tsp Turmeric
1 tsp Garam Masala
1 tsp Coriander
1 tsp Ginger
0.5 tsp Paprika
0.5 tsp Salt

250g Spinach
250g Peas

Heat oil in a wok. Saute onion and garlic until soft. Add tomatoes and spices and saute 3-5 minutes. Add spinach and peas. Saute until cooked through. If too thick, add water as necessary. Serve over rice.


Yield: Approx. 1600g

Indian Spiced Tofu with Rice

300g Jasmine or Basmati Rice (600g cooked)
300g Water

1 tsp Mustard Seeds
150g Onion
150g Carrots, shredded
1.5 tsp Cumin
1.5 tsp Coriander
1 tsp Turmeric
1 tsp Paprika
1 tsp Pepper
0.5 tsp Salt
2 Tbsp Lemon Juice
150g Peas
540g Tofu

Heat some oil in a pan. Splutter mustard seeds. Saute onions and carrots until soft. Add remaining spices and lemon juice and mix all ingredients together. Add peas and crumble tofu into pan. Mix to combine and cook until all vegetables are cooked. Mix in rice.

Yield: Approx. 1550g

Berry Muffins

2 Eggs
30g Sugar

220g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt

100g Yogurt
30g Canola Oil

350g Berries
0.5 tsp Cornstarch

Bake at 375 for about 20 minutes.

Yield: Approx. 950g

Whole Wheat Pizza Dough

250g AP Flour
125g Whole Wheat Flour
265g Water
7g Active Dry Yeast (or 5g Instant Yeast)
6g Salt
6g Olive Oil
6g Honey

Mix all ingredients using a paddle attachment (not dough hook) for one minute. Rest 5 minutes. Mix another minute.

With lightly oiled hands, shape into a smooth, tacky ball. Refrigerate immediately. The dough can be used after 6 hours, up to 3 days.

Pull from refrigerator 2 hours before use and divide accordingly. Form into tight balls, cover, and proof for 90 minutes. Unused dough can be returned to the refrigerator for 3 days, or frozen for 3 months.

Yield: Three pizza doughs, approx. 220g each

Chocolate Chip Cookies

160g Brown Sugar
80g Sugar
140g Butter, softened

2 Eggs
1 Tbsp Vanilla Extract

250 AP Flour
1 tsp Baking Soda
0.5 tsp Salt

225g Semisweet Chocolate Chips

Cream together butter and sugars. Add eggs and vanilla extract and continue mixing until light. Sift together dry ingredients and add to the wet. Stir in chocolate chips. Chill dough until firm.

Drop teaspoons of dough onto baking sheets. Bake at 325 for about 15 minutes.

Noodles and Vegetables with Peanut Ginger Sauce

150g Peanut Butter
75g Water
50g Soy Milk
50g Soy Sauce
30g Lime Juice
15g Hot Sauce
3 Cloves Garlic
8g Fresh Ginger
4 tsp Ground Ginger
1 tsp Garlic Powder
0.5 tsp Cayenne
4 tsp Cilantro
Pepper to Taste

280g Whole Wheat Noodles (yields 700g cooked)

500g Assorted Vegetables

Combine all sauce ingredients in a food processor. Heat over low heat. Serve over noodles and stir-fried vegetables.

Yield: Approx. 1600g