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/

Cucumber Raitha

Cucumber Raitha

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 cups

Cucumber Raitha

From Serious Eats: https://www.seriouseats.com/recipes/2018/06/cucumber-raitha-indian-yogurt-condiment.html

Ingredients

  • 1 cup full-fat yogurt (8.2 ounces; 230g)
  • 1 Thai green chili, minced (about 2g)
  • One 1-inch piece fresh ginger, peeled and grated finely (about 6g)
  • 1 1/2 teaspoons chaat masala (see note)
  • 1 teaspoon sugar
  • 3/4 teaspoon kala namak (Himalayan black salt) (see note)
  • 1 cup coarsely grated peel-on cucumber (4.3 ounces; 120g)
  • 1/4 cup (15g) chopped fresh cilantro leaves and tender stems

Instructions

  1. In a medium bowl with a flexible rubber spatula, stir together the yogurt, Thai green chili, ginger, chaat masala, sugar, and black salt. Fold in the grated cucumber and cilantro. Serve right away or store in the refrigerator for 3 to 5 days.

Notes

The chaat masala recipe linked here (https://www.seriouseats.com/recipes/2017/11/chaat-masala-spice-blend-recipe.html) is easy on the salt and packed with flavorful spices. If using a store-bought chaat masala you may need to decrease the amount of salt and add extra spices to taste.

Kala namak is funky and aromatic unrefined salt. If you cannot find it you can substitute an equal volume of kosher salt in its place.

http://plant-it-forward.org/cucumber-raitha/

Cilantro Vinaigrette

Cilantro Vinaigrette

From "The Book of Greens" by Jenn Louis -- RECOMMENDED COOKBOOK

Ingredients

  • 1/2 bunch cilantro with tender stems
  • 2-inch piece fresh ginger, peeled
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1 medium garlic clove
  • 1 1/2 cups neutral vegetable oil

Instructions

  1. Combine the cilantro, ginger, lime juice, orange juice, and garlic in a blender and process until fully combined. With the motor running, drizzle in the oil and process until thickened and emulsified. Store in an airtight container in the refrigerator for up to 1 week.
http://plant-it-forward.org/cilantro-vinaigrette/

Portuguese Bean Soup

Portuguese Bean Soup (aka Sopa de Feijão)

From "The Immigrant Cookbook," collected and edited by Leyla Moushabeck, recipe by Ana Patuleia Ortins -- RECOMMENDED COOKBOOK!

Ingredients

  • 1 1/4 cups dried red kidney or roman beans, soaked overnight in water to cover by 2 inches
  • 8 cups water or vegetable stock, plus more if needed
  • 1/4 cup extra virgin olive oil (EVOO)
  • 3 garlic cloves, finely chopped
  • 1 bay leaf
  • 14 oz kale or collard leaves, trimmed of the thick center stems, coarsely chopped
  • 4 oz Portuguese chouriço or Spanish chorizo, thinly sliced (optional)
  • 1 tablespoon finely chopped cilantro, or to taste
  • 1 tablespoon coarse salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste

Instructions

  1. Drain and rinse the beans. Place the beans in a large stockpot with 8 cups water or vegetable stock. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 1 hour or until the beans are very tender, and can be easily mashed with a fork.
  2. Using a wooden spoon, press about half of the beans against the side of the pot to thicken the broth, leaving some beans whole. Alternatively, push half of the beans through a food mill, colander, or sieve set over a bowl, discarding the skins, then return the bean purée to the pot.
  3. Add the olive oil, garlic, and bay leaf, and return the soup to a boil. Add the kale (or collards), sausage (if using), cilantro, salt, and pepper. Re-cover the pot, reduce the heat, and simmer for about 10 to 15 minutes, until the kale is tender, but not mushy. If the soup is too thick at this point, add water or stock to thin it to your linking.
  4. This soup can be served simply or with crusty country bread and olives.

Notes

Chouriço (pronounced shure-REET-zo): Portuguese pork sausage Chorizo (pronounced chuh-REE-so): In this recipe, Spanish pork sausage

http://plant-it-forward.org/portuguese-bean-soup/

West African Peanut Stew with Collard Greens and Sweet Potatoes

West African Peanut Stew with Collard Greens and Sweet Potates

Yield: 8 servings

From The Book of Greens, by Jenn Louis with Kathleen Squires

Ingredients

  • 1/4 cup neutral vegetable oil
  • 4 cloves garlic, minced
  • 2-inch piece fresh ginger, peeled and minced
  • 1/2 to 1 jalapeno chile, finely chopped
  • 1 yellow onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 sweet potato, about 1 pound, peeled and cut into medium-size pieces
  • 1 1.2 cups tomato puree
  • 6 cups chicken stock or vegetable stock
  • 1 bunch collard greens, about 13 ounces, stemmed and leaves cut into 1/2-inch ribbons (about 3 cups)
  • 1 cup chunky natural peanut butter
  • fine sea salt
  • cooked long-grain white rice, for serving
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 1/2 cups roasted peanuts
  • 2 cups unsweetened shredded dried coconut, toasted

Instructions

  1. Warm the oil in a large pot over medium-high heat. Add the garlic, ginger, chile to taste, onion, and cumin and cook, stirring occasionally, until the onion and garlic are tender, about 4 minutes. Decrease the heat if the vegetables begin to brown.
  2. Add the sweet potato, tomato puree, stock, and collard greens, stir well, and bring to a gentle simmer. Dilute the peanut butter with some of the hot liquid from the pot until it is fluid, then add the diluted peanut butter to the pot and stir until evenly distributed in the hot liquid. Season with salt, adjust the heat to maintain a gentle simmer, and cook until the sweet potato is tender, about 10 minutes. The mixture should thicken slightly, becoming more stew-like.
  3. Spoon the rice into shallow bowls and spoon the stew over the top. Garnish with the cilantro, peanuts, and coconut and serve immediately.
http://plant-it-forward.org/6235-2/

Mint-Cilantro Chutney

Chutney A Chutney B

Eggplant and Onion Salad

Eggplant and Onion Salad

Ingredients

  • 4 Tbsp. vegetable or peanut oil
  • 1 onion, sliced
  • 4 shallots, chopped finely
  • 4 scallions, sliced
  • 1 lb. bag eggplant, eggplant cubed
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. Thai soy sauce
  • 1 tsp. light brown sugar
  • 4 oz. block creamed coconut chopped, or buy Goya canned cream of coconut
  • 3 Tbsp. water
  • Small handful fresh cilantro, chopped
  • Small handful basil leaves, chopped
  • Small handful fresh parsley, chopped
  • 4 oz. /2 ½ cups arugula leaves
  • 2 Tbsp. sweet chili sauce

Instructions

  1. Heat half the oil in a wok or large skillet and cook all the onions together for 1-2 minutes, until just softened but not browned. Lift out and set aside. Cook the eggplant cubes, in batches if necessary, adding more oil as needed, until they are crisp and golden brown. Return the onions to the wok and add the curry paste, soy sauce, and sugar. Add the creamed coconut and water and cook until dissolved. Stir in most of the cilantro, the basil, and the parsley. Toss the arugula in the sweet chili sauce and serve with the eggplant and onion salad. Garnish with the remaining herbs.
  2. Recipe from: Perfect Thai Cookbook.
http://plant-it-forward.org/eggplant-and-onion-salad/

Indian-Style Okra and Tomatillos

Indian-Style Okra and Tomatillos

Ingredients

  • 2 Tbsp. vegetable oil
  • ½ cup coarsely chopped onion
  • 2 tsp. ground turmeric
  • 1 lb tomatillos, quartered
  • ¾ pound okra, sliced ½-inch thick
  • 2 large plum tomatoes, chopped
  • 1 jalapeno, seeded, minced
  • 1 Tbsp. grated fresh ginger
  • ¼ cup water
  • ½ tsp. salt
  • ¼ cup chopped cilantro

Instructions

  1. Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.
  2. http://gradgastronomy.blogspot.com/2013/02/tomatillo-and-sweet-potato-soup.html
http://plant-it-forward.org/indian-style-okra-and-tomatillos/

Oven-Roasted Eggplant and Butternut Squash Curry

Oven-Roasted Eggplant and Butternut Squash Curry

Ingredients

  • 1 lb. eggplant
  • 2 lbs. butternut squash
  • 2 tablespoons canola oil
  • 2 1/2 teaspoons cumin seeds
  • 1 1/2 onions, diced
  • 1 1/2 Tomatoes, in 1 1/2 inch dice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground fenugreek
  • 1/2 tablespoon ground coriander
  • 1/4 teaspoon ground pepper
  • 1/2 jalapeno pepper, chopped
  • 2 1/2 teaspoons salt
  • 3 green onions, chopped in 1-inch pieces
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 450°F.
  2. Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
  3. While the eggplant and butternut squash are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and sauté until brown, 8 to 10 minutes
  4. Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño
  5. pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
  6. Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
  7. Using a paring knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
  8. Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
  9. Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
  10. Serve as main dish with Chappatis or as a side dish.
  11. http://www.food.com/recipe/oven-roasted-eggplant-and-butternut-squash-curry-253225
http://plant-it-forward.org/oven-roasted-eggplant-and-butternut-squash-curry/

Chicken Pho Recipe

Chicken Pho Recipe

A recipe by Chef Gina Lopez, Corporate Chef at Bridgeway Software

Ingredients

    Chicken Broth
  • 1 chicken
  • 5 quarts of water
  • 2 onions, halved
  • 1 3-4 inch chunk of ginger
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cloves
  • 4 whole star anise
  • 2 Tbsp. sugar
  • 2 Tbsp. fish sauce
  • 1 stick of cinnamon
  • Vegetables
  • bok choy quartered
  • carrots sliced thin
  • kale chopped
  • radishes sliced thin
  • beans whole
  • noodles prepared according to package
  • Garnish
  • sliced green onion
  • roughly chopped cilantro
  • jalapenos
  • mung beans
  • Thai basil
  • sliced limes
  • Sriracha hot sauce

Instructions

  1. Place chicken in water and bring to a boil. Make sure to skim off build up at the top of boiling water for a clear broth.
  2. Roast ginger and onions in oven until toasted.
  3. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up.
  4. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours.
  5. Remove chicken to debone and shred meat.
  6. Place water on low heat. Add vegetables - put carrots in first and let cook till tender then add other vegetables about 3 min before serving.
  7. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.

Notes

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

http://plant-it-forward.org/chicken-pho-recipe/