Pad Thai Noodles

Written by

Pad Thai Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings
4 servings
Servings
4 servings
Pad Thai Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings
4 servings
Servings
4 servings
Ingredients
For the Sauce
For the Vegetables
For the Pad Thai
Optional Toppings
Servings: servings
Units:
Instructions
Prepare the Noodles
  1. Prepare your mise en place.
  2. Place water in a saucepot. Put pot over medium-high heat. Bring to a boil.
  3. Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.
  4. Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
  1. In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
  1. Chop the garlic into very small pieces called a “dice.”
  2. Peel and dice the ginger.
  3. Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
  1. Heat the vegetable oil in a large sauté pan.
  2. Add the garlic, ginger and green onions. Sauté for 1 minute.
  3. Add the egg to the pan. Sauté with the vegetable.
  4. Add the sauce to the pan. Sauté for 2 minutes.
  5. Add the bean sprouts and noodles to the pan. Stir to combine. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Vietnamese Spring Rolls

Written by

Vietnamese Spring Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 3.83
You:
Rate this recipe!
These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Servings
8 servings
Servings
8 servings
Vietnamese Spring Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 3.83
You:
Rate this recipe!
These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Servings
8 servings
Servings
8 servings
Ingredients
The Spring Rolls
The Peanut Sauce
Servings: servings
Units:
Instructions
The Peanut Sauce
  1. Prepare your mise en place.
  2. Slice the white part of the green onions into thin rounds to equal 1/2 cup.
  3. Place the soy sauce, peanut butter, sugar, vinegar, oil, crushed red pepper, and green onions in a small bowl. Stir to combine.
  4. Cover and refrigerate until ready to serve.
The Filling
  1. Peel carrots. Cut into matchsticks, shred with a cheese grater, or make ribbons with a potato peeler.
  2. Slice cabbage into thin strips.
  3. Cut the stems of the green onions lengthwise with scissors.
  4. Coarsely chop the cilantro, mint, and basil leaves or just tear them with your hands.
  5. Place all of the vegetables, chili sauce, orange juice, and salt in a large bowl.
  6. Toss to combine.
The Rolls
  1. Fill a shallow bowl with cold water.
  2. Dip one rice paper wrapper into the cold water until it softens.
  3. Remove and shake off excess water and lay flat on a plate.
  4. Place vegetable filling off-center on rice paper.
  5. Wrap the spring roll like a burrito. Set aside and cover with a damp paper towel.
  6. Repeat with remaining rice paper wrappers and vegetable filling. Adding finished rolls with others under the damp paper towel.
  7. When all rolls are prepared, divide onto 8 plates, serve with peanut dipping sauce and garnish with a sprig of cilantro.
Share this Recipe
Powered byWP Ultimate Recipe

Southwest Succotash

Written by

Southwest Succotash
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Servings
8 servings
Servings
8 servings
Southwest Succotash
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat broiler.
  3. Cut poblano chili in half lengthwise; discard seeds and membranes.
  4. Place chili halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
  5. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
  6. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook until tender. Drain.
  7. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes.
  8. Add garlic; sauté 1 minute.
  9. Stir in beans or peas and corn; sauté 6 minutes or until corn is tender.
  10. Add poblano and tomatoes; cook 2 minutes.
  11. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper.
  12. Garnish with cilantro sprigs. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Arugula Harissa Penne

Written by

Arugula Harissa Penne
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Arugula Harissa Penne
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
For the Pasta
For the Harissa
Servings: Servings
Units:
Instructions
The Harissa Sauce
  1. Prepare your mise en place.
  2. Peel and finely chop the garlic.
  3. Add the oil into a mixing bowl, then add the garlic and spices.
  4. Add the lemon juice, salt and pepper and whisk to combine. Set aside.
The Vegetables
  1. Finley chop the arugula and basil.
  2. Gently crush the almonds using the bottom of a measuring cup or a small sauté pan, and set aside.
  3. Grate the cheese with a box grater or microplane.
The Pasta
  1. Boil the pasta in salted water (enough water to let the pasta freely move around) until al dente. Drain and place in a large mixing bowl.
  2. Drizzle the harissa sauce over the pasta and toss together.
  3. Add the arugula and basil onto the hot pasta.
  4. Sprinkle with cheese and almonds and serve hot. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Artichokes and Orzo

Written by

Artichokes and Orzo
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Artichokes and Orzo
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings as a main dish
Units:
Instructions
Build the Dish
  1. Prepare your mise en place.
  2. Bring a 4-quart pot of water to a boil, add orzo, return to boil, reduce heat to simmer and cook for 8 minutes until just tender.
  3. Using a sieve, strain orzo reserving ⅛ cup of water in the pot.
  4. Return drained orzo to pot with liquid. Add 1 tablespoon of olive oil, and stir to coat. Set aside.
Layer the Flavor
  1. Meanwhile, heat 3 tablespoons of oil in a sauté pan over medium heat. Add garlic and cook for 1 minute until the garlic becomes fragrant.
  2. Add artichoke quarters and stir to combine, scraping garlic from bottom of pan. Continue cooking 5-7 minutes until everything begins to brown
  3. Remove from heat and immediately pour in vinegar to deglaze the pan. Vigorously scrape the bottom of the pan to release the browned bits.
  4. Add in minced parsley, 1 teaspoon of lemon zest and the roasted nuts. Stir to mix evenly.
  5. Spoon artichoke mixture into orzo and stir to distribute everything evenly.
Serve it Up
  1. Taste the dish and add salt and pepper to taste.
  2. Serve on individual plates. Garnish with a sprig of parsley, a pinch of Parmesan cheese and a few sprinkles of lemon zest.
  3. Offer with freshly cracked pepper, accompanied by focaccia bread and a fresh green salad.
Recipe Notes

This recipe can easily be made with fresh artichokes when they are in season and inexpensive.

1. Steam 6-8 fresh artichokes in a large stockpot of boiling water for about 45 minutes until they are tender.

2. Drain the water and let the artichokes cool completely. (Steps 1 & 2 can be done the day before).

3. Remove all the outer leaves and the “choke” itself. Only the hearts are used in this dish, save the leaves to eat as a snack. Discard the fuzzy inner choke.

4. These will be larger than either the frozen or canned options, so cut the hearts into quarters, then cut each quarter into 4 equal pieces and sauté with the garlic as described above.

final coverThis recipe is from the award-winning cookbook, Eat it Food Adventures with Marco Polo available  at recipe4success.org

 

 

 

 

Share this Recipe
Powered byWP Ultimate Recipe