Vegetarian Curry, Chili, Vegetable Stir-Fry

Reference: Rose Original

Serves 3

Ingrediants

220gr KanTong Inspirations Rice Noodle (Follow directions on packet to cook Noodles)
1 Small Onion
1 Cup Frozen Carrots Sliced
1 Cup Frozen Beans
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Chili Powder
1/4 Teaspoon Curry Powder
2 Tablespoons Thick Soya Sauce
2 Tablespoons Vegetable Oil

Directions

1. Add oil to woke and brown the onion. Be sure to stir.
2. Add the ginger, chili powder, curry powder and thick soya sauce whilst continuously stirring.
3. Add the carrots and beans and toss until they become tender.
4. Add the Rice noodles and toss until blended.
5. Serve and eat.

Greek Baked Vegetables

INGREDIENTS 4 medium sized zucchini 4 medium eggplants 2 onions 4-6 potatoes 2 green peppers 4-6 tomatoes parsley olive oil salt pepper

METHODClean and chop the eggplants, the zucchini, the peppers and the potatoes in pieces. Mash the tomatoes and chop the onions. Add all the above in a deep pan, add salt, pepper, parsley and olive oil and bake for about 1 1/2 hr in medium oven (120 C). Reference: http://www.greek-recipe.com/modules.php?name=News&file=article31b

Mini Vegetable Quiches

We used vegetables such as carrots, pumpkin and capsicum for this recipe.

1 Sheet puff pastry thawed
1/2 cup finely chopped vegetables
1/4 cup Australian thickened cream
1/4 cup grated Australian cheddar cheese
1 egg, lightly beaten
1 tablespoon sweet chilli sauce, optional

1. cut pastry into twelve 6cm x 7cm rectangles and line 12 buttered shallow patty tins.
2. combine remaining ingredients in a bowl and spoon into the pastry cases.
3. Bake at 210 C for 20 minutes or until cooked and golden

Reference: Healthy family recipes for growing kids pg 10

Julz and I used the veggies listed above and found these so simple and easy to make. They work wonders for simple quick snacks later and refrigerate well.

Crisp Veggie Noddles

Ingredients:

Veggies

100 grams Champignon
1 Bok Choy Chopped
1 Small Brown Onion Chopped
I Celery Stick Chopped
I Small Carrot Chopped
1 Tablespoon Vegetable Oil

Heat oil in work and stir fry all veggies till they become just soft. Them put them to the side.

Sauce

2 Cloves of Garlic Chopped
1/2 CM Cub Ginger Chopped
1 Pinch Hoyt's Hot Dried Chilles Crushed.
1 Teaspoon Ayam Malaysian Nyonya Curry Paste
1 Teaspoon Ayam Oster Sauce

Mix all content together as a paste and put to the side.

Other ingredients

1 Liter of Water
1 Teaspoon Turmeric

Putting it all together

1 Now in a clean wok at 1 Liter of water and bring it to boil.
2 Drop a teaspoon of Hoyts Gourment Spice Turmeric in the water.
3 Add 200 grams  Chang's Authentic Asian Cooking Egg Noodles. Cook for 4 minutes or until tender.
4 Strain part of the water leaving about 3 cm still in the wok.
5 Add the sauce and stir it through  cook for a further 2 minutes.
6 Add the veggies and stir them through. Cover and simmer for a further 5 minutes then serve.

Serves 2 main meals or 4 entrees

Reference: Roses original recipes