Saturday, April 23, 2011
What You'll Need:
Dried Apricots - 450 grams (about 16 oz), finely diced
Garam Masala - 1 tsp
Honey - 1 1/4 cups
Apple Cider Vinegar - 2 cups
Fresh Root Ginger - 1 tsp, grated
Salt - 1 tsp
Golden Raisins - 1/2 cup
Water - 2 cups
Put the dried apricots and Garam Masala into a medium pot and add the honey, vinegar, ginger, salt, raisins and water. Mix thoroughly with a spoon.
Bring to the boil, then reduce the heat and simmer for 30-35 minutes, stirring occasionally.
When the chutney has thickened to a fairly stiff consistency, spoon it into 2-3 clean jars and leave it to cool.
Store it in the refrigerator.
Saturday, April 16, 2011
What You’ll Need:
8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)
Tofu cut into cubes and fried
2-3 carrots, chopped
2 cups bean sprouts
2 green onions, sliced
1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
PAD THAI SAUCE:
1/4 cup hot water
3 1/2 Tbsp. soy sauce, we like Braggs Liquid Amino (or gluten-free soy sauce)
1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
3 Tbsp. brown sugar or 2 palm kernels
3 Tbsp. smooth peanut butter
3-4 Tbsp. oil for stir-frying 2-3 Tbsp. vegetable stock
lime wedges for serving
What You’ll Do:
I like to make my sauce first so it’s ready when everything else has been cooked. Start by dissolving the tamarind paste in the hot water. Add the other sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you’ll need it to balance the sourness of the tamarind). Reserve.
Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and onions. Stir-fry 1 minute to release the fragrance. Add broccoli and carrots and cook for 3-5 minutes.
Add the Bok Choy plus the stock. Stir-fry 2 minutes, or until Bok Choy is bright green and slightly softened. Add fried tofu.
Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
Friday, April 8, 2011
|(Courtesey of TripWow TripAdvisor)|
Why are you still buying frozen waffles when you can make them yourself? It really is quick and easy. Short on time? Then make ‘em a weekend tradition. You can look forward to fresh homemade waffles weekly and then freeze the extras to pull out when you are in a rush. Just eight ingredients and a few stirs of the whisk and you’re ready to go!
What You'll Need:
3 teaspoon of Energizer Egg Replacers mixed with 4 tablespoons water, this is equal to 2 eggs
2 cups all-purpose flour
1 3/4 cups soy milk
What You'll Do:
Preheat waffle iron. Beat egg replacers in large bowl with a whisk until well mixed. Mix in flour, soy milk, oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.