Pan-Seared Eggplant with Miso Glaze
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Pan-Seared Eggplant with Miso Glaze
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Instructions
Mix miso, mirin, and sugar in a small bowl and set aside
Heat oil in a skillet over medium-heat and fry eggplant on one side until crispy brown
Add miso mixture over eggplant, thinning it with up to 2 tbsp water for desired consistency
Remove from heat, top with scallions and Thai basil
Serve over grain of choice or alone. ENJOY!
Recipe created by Chef Anita Jaisinghani of Pondicheri
Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings |
Prep Time |
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4 entree servings or 8 side servings |
20 minutes |
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Servings |
Prep Time |
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4 entree servings or 8 side servings |
20 minutes |
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Kerala Coconut Noodles with Green Beans & Butternut Squash
Votes: 0
Rating: 0
You:
Rate this recipe!
|
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|
|
Servings |
Prep Time |
|
4 entree servings or 8 side servings |
20 minutes |
|
Servings |
Prep Time |
|
4 entree servings or 8 side servings |
20 minutes |
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Ingredients
Servings: entree servings or 8 side servings
Units:
Instructions
Prepare the Noodles
Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
Gently drop the rice noodles into the water.
Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
Strain noodles over a bowl in the sink.
Dish Preparation
Prepare your mise en place.
Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
Stir in the green curry paste. Cook 30 seconds.
Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
Add the carrots. Cook for 2 minutes
Add in the coconut milk, green beans and salt. Stir well.
Allow to simmer for 10-15 minutes or until the vegetables are tender.
Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!
Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Moringa Sweet Iced Tea
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Moringa Sweet Iced Tea
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Ingredients
Servings: gallon
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Instructions
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
Stir in honey and lime juice, mix until completely combined, strain the tea
Pour over ice then garnish with a slice of lemon and fresh mint leaves. Enjoy!
Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Roselle Tea
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Roselle Tea
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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
Let steep 15-20 minutes. This would be the time to add any extra herbs, like basil or lemon peel
Stir in honey and lime juice, mix until completely combined, strain the tea
Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Sweet Potato & Split Pea Soup
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Sweet Potato & Split Pea Soup
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Bring ½ cup water to simmer in a large saucepot over medium-high heat
Add onion and cook about 5 minutes or until translucent
Add peppers then stir in ginger and cook 1 minute
Add remaining 8 cups water, peas and sweet potato cubes to saucepot and bring to a boil
Reduce heat to a simmer, cover and simmer for 1 hour
Uncover and continue to simmer 15 minutes
Carefully puree soup with a hand held immersion blender or in batches in a food processor until smooth & creamy
Garnish with pumpkin seeds. Enjoy!
