guacomango salad on arepa flaca

arepa flour mixed as package instructs.
flatten to pancake size and fry with coconut oil. < 5 minutes each side.

Guacomango: avocado, lemon/lime juice, garlic, ginger, mango chutney, salt. Fold mixture into bowl with julienned lettuce.

Pile on top and add sliced little tomatoes.

Sprinkle with Red Pepper Flake.

light summer meal

pan fried tofu squares (1/2 tofu brick) with sesame oil on a bed of romaine lettuce, celery and raw zucchini topped with tamari sauce (with vinegar, minced garlic, chopped scallion, red pepper flakes and succanat) and red onion.

1 TBS ginger finely chopped
1 small red onion
1 stalk of lemon grass cut into 2" lengths
3 pieces of dried galangal
2 TBS coconut oil
–> stir fry on high for 2 minutes, then reduce heat to low for 8 more minutes.

—>start your glass noodles in a separate pot with stock
—>reconstitute a handful shitake mushrooms

2 cloves of garlic finely chopped
2 TBS of green curry paste

–> add to pot and stir. Raise heat and add

leftover chicken breast
destemmed and sliced mushrooms

—> stir fry on high then add

1 can of coconut milk + 1 can of water
cooked glass noodles and the water it boiled in
chopped carrot, sunchokes, potatoes, and any other root vegetables
2 TBS of fish sauce

—> while bringing to a boil

chop scallions
chop cilantro
cut lemon/lime wedges

—> plate the above and serve the soup, garnish with baby spinach

based on Coconut Curry Chicken Noodle Soup (Curry Mee) - NYTimes.com

veggie curry

4/5/09



3/14/09


with quinoa


just veggies

sometimes the celery is uncooked in the salad part, and cilantro is always good!



1/11/09


green curry noodle soup

1 TBS ginger finely chopped
1 small red onion
1 stalk of lemon grass cut into 2" lengths
3 pieces of dried galangal
2 TBS coconut oil
–> stir fry on high for 2 minutes, then reduce heat to low for 8 more minutes.

—>start your glass noodles in a separate pot with stock
—>reconstitute a handful shitake mushrooms

2 cloves of garlic finely chopped
2 TBS of green curry paste

–> add to pot and stir. Raise heat and add

leftover chicken breast
destemmed and sliced mushrooms

—> stir fry on high then add

1 can of coconut milk + 1 can of water
cooked glass noodles and the water it boiled in
chopped carrot, sunchokes, potatoes, and any other root vegetables
2 TBS of fish sauce

—> while bringing to a boil

chop scallions
chop cilantro
cut lemon/lime wedges

—> plate the above and serve the soup, garnish with baby spinach

based on Coconut Curry Chicken Noodle Soup (Curry Mee) - NYTimes.com


12/28/08


rose flesh potato, carrot, golden beet, parsnip, salsafy, celeriac, garlic, shallots, fresh tarragon, dried rosemary, toasted sesame seeds, cumin powder, coriander powder, coconut shavings, coconut milk, green curry paste on a bed of romaine and baby spinach