Plant It Forward

Singapore Rice Noodles

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This original recipe was submitted by Plant It Forward customer Connie Lacobie of Te House of Tea.

Ingredients

  • Sailboat brand rice noodles ( pre-soaked in hot tap water for 20 mins or until soft and malleable)
  • Curry masala (1 tsp hot, 1/2tsp mild, super hot 1 tsp +1 tsp of cayenne)
  • Soy sauce
  • Salt
  • 5 spice powder
  • Sesame oil
  • 1 egg
  • Proteins of choice - consider beef, chicken, tofu
  • Aromatic vegetables of choice - consider onion (cut longwise), green onion, garlic (chopped), ginger (chopped), Chinese leeks
  • Vegetables of choice - multi-color peppers, greens such as water spinach, amaranth, sweet potato greens, tatsoi, bok choy, spinach, etc., okra
  • Cilantro for garnish

Instructions

  1. Stir fry veggies ahead: use one tablespoon of coconut oil, high heat, add two cloves of chopped garlic and one tablespoon of chopped ginger and salt. Add peppers, and onion. Stir fry for a few minutes until golden, turn down heat. Then add all greens in and stir fry for three minutes. Set aside.
  2. Use a nonstick skillet, preheat medium-high to high, add one tablespoon of coconut oil, one tablespoon of garlic, one teaspoon of ginger, one teaspoon of masala curry powder, and one tablespoon of soy sauce. Stir fry for a few minutes, then add a handful of noodles (1 1/2 cups) along with 1 tbsp of sesame oil. Stir fry for 2 minutes with a pair of chop sticks. Scoop up in a bowl.
  3. Stir fry protein: use coconut oil, slightly pan fry chicken breast or thin sliced beef. Regarding vegan, grill firm tofu pieces. Sprinkle salt, black pepper, and 5 spices on tofu. Do not overcook beef.
  4. With a crepe skillet, add one tsp of oil, pour in one beaten egg, and use a spatula to spread thru the whole pan. Just need to heat one minute. Flip the cooked egg to a chop board. Use a metal cake spatula softly to roll up egg into an egg roll. Cut to different sections.
  5. Noodle setting: first layer, fried rice noodle at the bottom of the bowl. 2nd layer, premixed veggies, 3rd layer, proteins. Then lay a egg roll on the top. Sprinkle some cilantro to garnish.

Notes

Join the Plant It Forward Farm Share to eat local and support refugees.

http://plant-it-forward.org/singapore-rice-noodles/

Caramelized Onion & Cardamon Rice Stuffed Banana Peppers

Caramelized Onion & Cardamon Rice Stuffed Banana Peppers

Caramelized Onion & Cardamon Rice Stuffed Banana Peppers

From the Thyme to Mango blog: http://thymetomango.com/stuffed-banana-peppers

Ingredients

  • 6 – 8 Banana Pepper (or similar, see post above)
  • 1 medium onion, chopped
  • 3 tbsp olive oil
  • 3/4 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 4 whole cloves
  • 1 cinnamon stick
  • 3 garlic cloves, crushed
  • 3/4 cup rice (white / brown – it’s up to you)
  • 1 1/2 cups vegetable stock
  • 20g pine nuts
  • 20g currants
  • 1 bunch cilantro (around 20 – 30g) roughly chopped
  • 1/4 cup sour cream
  • 100g feta chese

Instructions

  1. In a small pan over low heat, slowly cook the onion in 1 tbsp of the olive oil, stirring occasionally, until it becomes golden brown and caramelised ~ around 15 to 20 minutes. Remove from heat and set aside.
  2. Place a large saucepan over medium heat. Add the olive oil, cardamon, cumin, cloves and cinnamon stick and cook for about a minute, stirring continuously (it will come together into a sticky paste) until fragrant. Add the garlic and cook for 30 seconds more.
  3. Add a tablespoon of water to help lift any spices stuck to the bottom of the pan before adding the rice. Stir to coat the rice evenly in the oil and spice mixture.
  4. Add the vegetable stock and bring to the boil. Cover and reduce to a gentle simmer and allow the rice to cook about 20 to 30 minutes depending on the rice you are using. Once cooked, stir in the cilantro, currants and pine nuts and if the rice seems a bit dry and gluggy, the sour cream.
  5. Preheat your oven to 200°C/ 390°F.
  6. Slice the banana peppers in half, remove the seeds and ribs, and arrange on a lined baking sheet. Spoon the rice mixture into the peppers, cover with foil and bake in the preheated oven for 20 to 30 minutes or until the peppers are cooked and soft.
  7. Remove the foil and sprinkle the feta over the peppers and bake for another 10 minutes or until the feta has melted. Serve.
http://plant-it-forward.org/caramelized-onion-cardamon-rice-stuffed-banana-peppers/