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

Ingredients

• 4 large tomatoes
• 2 green peppers
• 4 red chilies (or jalapenos)
• 1 onion, quartered
• 2 garlic cloves, crushed
• 4 teaspoons of caraway seeds
• Salt to taste
• 3 Tablespoons of olive oil
• 1 Tablespoon of lemon juice
• 24 black olives
• 7 ounces of canned tuna (packed in olive oil), drained
• 2 hard-boiled eggs, quartered

Instructions

1. Preheat the grill to very hot
2. Place the tomatoes, peppers, chilies, & onion in grill pan and cook for 15-20 minutes turning once or twice until peppers have blistered and the onions are browned. You may have to remove the chilies before peppers and onions are fully cooked.
3. Peel and deseed the peppers and chilies, place in a food processor or blender together with the garlic, caraway seeds, and salt and process briefly in about 5 short bursts.
4. To serve, arrange the vegetable mixture on a service platter. Drizzle with olive oil, lemon juice & garnish with olives, flaked tuna & eggs.

Notes

Ingredients

• 8 medium güero, Hungarian wax or Cubanelle peppers (about 2 ounces each)
• Salt and freshly ground pepper
• 2/3 cup shredded Monterey Jack cheese (about 2 1/2 ounces)
• 1/3 cup shredded cotija or ricotta salata cheese (about 1 ounce)
• 1 scallion, thinly sliced
• 1 tablespoon chopped cilantro
• 1 tablespoon extra-virgin olive oil
• 16 large shrimp (about 1 pound)—shelled and deveined, tails left on
• 1 garlic clove, minced
• Mango-Tomato Salsa, for serving

Instructions

1. Line a large cast-iron skillet with foil and set it over moderately high heat. Make a slit down the length of the peppers and make 2 perpendicular slits at the stem ends. Open the peppers slightly and snip out the cores using scissors, then shake out the seeds. Add the peppers to the skillet and cook until blistered all over, 12 minutes. Season the inside of the peppers with salt and pepper.
2. Preheat the oven to 400°. In a bowl, toss the cheeses with the scallion and cilantro. Stuff the peppers with the cheese mixture and arrange them on a baking sheet.
3. In a large skillet, heat the olive oil. Add the shrimp and garlic and season with salt and pepper. Cook over moderate heat, stirring, until the shrimp start to curl, about 2 minutes. Stuff the garlicky shrimp into the peppers with the tails protruding.
4. Bake the peppers in the top of the oven for 6 to 7 minutes, until the cheese is melted. Top with the Mango-Tomato Salsa; serve.

Ingredients

• 1 can (28 ounces) whole peeled tomatoes
• 6 tablespoons extra-virgin olive oil·
• 1 large eggplant (1 pound), cut into 1-inch pieces
• Coarse salt and ground pepper
• 2 large yellow onions (1 pound total), diced large
• 1 head garlic, cloves smashed and peeled
• 2 bell peppers (any color), seeded and diced large
• 2 large zucchini (1 pound total), diced large
• 1 bay leaf
• 1 tablespoon fresh marjoram or oregano leaves
• 2 to 3 tablespoons red-wine vinegar

Instructions

1. Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
2. Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
3. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Notes