Kerala Coconut Noodles with Green Beans & Butternut Squash

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Recipe created by Chef Anita Jaisinghani of Pondicheri

Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: entree servings or 8 side servings
Units:
Instructions
Prepare the Noodles
  1. Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
  2. Gently drop the rice noodles into the water.
  3. Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
  4. Strain noodles over a bowl in the sink.
Dish Preparation
  1. Prepare your mise en place.
  2. Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
  3. Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
  4. Stir in the green curry paste. Cook 30 seconds.
  5. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
  6. Add the carrots. Cook for 2 minutes
  7. Add in the coconut milk, green beans and salt. Stir well.
  8. Allow to simmer for 10-15 minutes or until the vegetables are tender.
  9. Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
  10. Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!
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Moringa Sweet Iced Tea

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Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Moringa Sweet Iced Tea
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Servings
1/2 gallon
Servings
1/2 gallon
Moringa Sweet Iced Tea
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Servings
1/2 gallon
Servings
1/2 gallon
Ingredients
Servings: gallon
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Instructions
  1. Add warm water to fresh moringa leaves. Let steep 15-20 minutes. This would also be the time to add any extras, like lemon peel or ginger
  2. Stir in honey and lime juice, mix until completely combined, strain the tea
  3. Pour over ice then garnish with a slice of lemon and fresh mint leaves. Enjoy!
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Roselle Tea

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Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Roselle Tea
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Servings
4-8
Servings
4-8
Roselle Tea
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Servings
4-8
Servings
4-8
Ingredients
Servings:
Units:
Instructions
  1. Bring water and buds to a boil – the whole pod can be used or the individual petals can be picked off. Once boiling, remove from heat and cover
  2. Let steep 15-20 minutes. This would be the time to add any extra herbs, like basil or lemon peel
  3. Stir in honey and lime juice, mix until completely combined, strain the tea
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Sweet Potato & Split Pea Soup

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Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Sweet Potato & Split Pea Soup
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Servings
4-6
Servings
4-6
Sweet Potato & Split Pea Soup
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Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
  1. Bring ½ cup water to simmer in a large saucepot over medium-high heat
  2. Add onion and cook about 5 minutes or until translucent
  3. Add peppers then stir in ginger and cook 1 minute
  4. Add remaining 8 cups water, peas and sweet potato cubes to saucepot and bring to a boil
  5. Reduce heat to a simmer, cover and simmer for 1 hour
  6. Uncover and continue to simmer 15 minutes
  7. Carefully puree soup with a hand held immersion blender or in batches in a food processor until smooth & creamy
  8. Garnish with pumpkin seeds. Enjoy!
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Skillet Ratatouille with Okra

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Adapted from Chef Paris Anton’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program

 

Skillet Ratatouille with Okra
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Servings
4-6
Servings
4-6
Skillet Ratatouille with Okra
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Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
  1. In a large skillet, heat olive oil over medium high heat and sauté zucchini cubes until golden, about 1-2 minutes
  2. In the same pan, add a little more oil and sauté eggplant, onion, peppers and okra until slightly browned, about 3-4 minutes
  3. Next add the tomato, water, thyme, oregano, garlic, salt and black pepper then bring to a low simmer
  4. Cook stirring occasionally until all vegetables are tender, about 10-15 minutes Transfer to a serving dish, sprinkle freshly chopped fresh basil. ENJOY!
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