Monday, 28 January 2019

These are kind of like having veggie french fries. The cornmeal makes them super crunchy, and they’re great with a dipping sauce. Might I suggest peanut sauce (p. 161)? This breading process can be done with almost any vegetable; some of my favorites include zucchini wedges, bell peppers, and cooked winter squash. It’s sort of like fried green tomatoes or okra, but this baked version skips the expense and mess of the oil, yet keeps the crunch.

½ lb green beans, stems cut off
½ cup all-purpose flour
2 eggs
¼ cup milk
1 cup cornmeal
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp garlic powder
a l t e r n a t i v e s
 zucchini
 bell pepper sticks
 winter squash
 cauliflower florets
 broccoli florets
 okra
 carrot sticks

Heat the oven to 450 °F.
Set up your breading station! On one plate, spread out the flour. Crack both eggs into a bowl, add the milk, and mix lightly with a fork. On another plate, spread the cornmeal, salt, black pepper, paprika, and garlic powder. Mix the plate with your fingers.
Spread a small amount of oil or butter across a baking sheet.
A few at a time, take the green beans and dredge them in the flour. Next, transfer the flour-covered beans to the egg mixture. Cover the beans lightly with egg mixture, being careful to shake off any excess egg. Then transfer to the cornmeal mixture and coat them evenly.
Carefully spread the crusted green beans onto the baking sheet. Repeat until you’ve done them all. If you run out of any of the three mixtures, just mix up a bit more.
Bake for 10 to 15 minutes, until golden and crispy. Enjoy hot with your favorite dipping sauce!

Pictured are bell peppers and green beans. 
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4 tortillas (p. 137)
½ cup sharp cheddar, grated
½ cup green chilies, canned or fresh, chopped
1 tbsp fresh cilantro, chopped

These are a great snack or a quick meal, and you can add pretty much anything to them! To make em cheaper, use fresh tortillas (p. 137).

Spread ¼ cup of green chilies evenly over one tortilla. Sprinkle ¼ cup of cheese over the chilies, then top with half the cilantro. Place another tortilla on top of each prepared tortilla to form a quesadilla. Repeat! Place a large, non-stick pan on medium heat. Once it’s hot, add a quesadilla and toast for about 1 minute. Flip it over and brown the second side, then do the same for the other quesadilla. Slice into triangles and enjoy with some fresh salsa (p. 163) and sour cream

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This recipe takes fresh, sweet summer corn— already amazing—and adds salt, tang, and spice to the experience. If you have an outdoor grill, prepare the corn that way, but for those without, a broiler is a great shortcut!

4 cobs corn
4 tbsp mayonnaise
 ½ cup cotija, queso blanco, feta, Romano or Parmesan, grated chili powder
1 lime, sliced into wedges

Turn your oven’s broiler up to high.
Peel off the outer layers of the corn and clean off all the corn silk. Leave the green ends attached for a convenient handhold.
Place the cobs on a baking pan under the broiler for 2 to 3 minutes, then rotate them and repeat until they’re brown and toasty all the way around. The broiling shouldn’t take more than 10 minutes total. Working quickly, spread a tablespoon of mayonnaise over each cob, lightly coating every kernel. Next, sprinkle the cheese all over the corn. It should stick fairly easily to the mayonnaise, but you’ll probably get a little messy coating them thoroughly.
Sprinkle chili powder over the corn, but not too heavy or it’ll be gritty. Use any chili powder you like; ancho or cayenne are great.
Lastly, squeeze lime juice all over and serve hot!
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Roasted veggies are always delicious, but there’s something magical that happens to cauliflower in the oven. It gets so crispy and nutty, and that flavor is brought out even more with the spices here. I’m happy to just eat a bowl of this for dinner, maybe with an egg on top

1 head cauliflower, cut into small pieces
2 cloves garlic, unpeeled
1 tbsp butter, melted
1 tsp smoked paprika
½ tsp cayenne pepper
salt and pepper

Turn the oven to 400 °F.

In a medium-sized roasting pan, arrange the cauliflower pieces and the unpeeled cloves of garlic. Pour the butter over the cauliflower and then sprinkle the spices over top. Use your hands to thoroughly coat the cauliflower with butter and spices.
Bake for 45 minutes to 1 hour, depending on how crispy you like the florets. Squeeze the roasted garlic throughout and trash the skins. 
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I like to serve these with all kinds of toppings, usually leftovers from other meals. Try filling them with roast chicken, beans and cheese, corn and tomatoes—whatever you have around.

4 large sweet potatoes
salt and pepper
¼ cup sour cream
½ bunch scallions, finely chopped

Heat the oven to 400 °F. Scrub the sweet potatoes and stab them with a fork a few times. Lay them on a baking sheet.
Bake for 60 to 75 minutes. Because sweet potatoes vary greatly in size, check them after an hour by stabbing with a long knife. If it goes through easily, they’re ready. If not, bake longer.
Let cool for 15 minutes. Make a long cut along the top of each potato and open them gently, beating with a fork to fluff up the soft, orange middle.
Sprinkle with salt and pepper. Let each person add sour cream and scallions (or more salt and pepper) to their taste.
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Ingredients 
Essential items:
Rice noodles(can use another type of noodle but read packet instructions for  how to cook)
2 chicken breasts
salt and pepper
3 medium red chillis (chopped)
3 spring onions (chopped)
2 eggs
Corriander (if I don't have any corriander i substitute for some dried mint)
1 tbsp lemon juice
1 tbsp brown sugar
2 cloves of garlic (minced)
3 tbsp of fish sauce
The following ingredients aren't essential but if you can afford them they taste
fantastic in this dish
60g cooked shrimp
3 tbsp roasted peanuts (slightly2ground)
beansprouts
mange tout or sugar snap peas

Method 
1.Soak the rice noodles in hot water for 20 minutes or until cooked
2.Heat some oil in a pan and add the two beaten and seasoned eggs to make  an omlette.Transfer to a plate and chop into strips and leave to cool.
3.Heat some oil in the wok and add the chicken,once it is sealed on all sides  add the garlic.
4.Add the spring onions and shrimp(if using) and stir fry for another minute
5.Add the chillis, drained noodles, fish sauce, lemon juice, sugar and peanuts and stir fry over a high heat for another minute
6.Toss in the bean sprouts, omlette strips, mange tout and stir fry briskly for  about 30 seconds
7.Toss over corriander and season to taste. Serve piping hot.
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