Favorite Recipes

This web page includes instructions for making local dishes we discovered on our travels, some easy recipes we used while cruising, and subsequent favorite dishes we've created. If you've read the Patrick O'Brien series of Jack Aubrey novels, you may appreciate the recipes we've reconstructed from Pat's childhood in Scotland, for food served aboard the Surprise.

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Recipe Index

1. Generic Boat Stew	2. Generic Boat Curry	3. Raisin Scones
4. Spotted Dog (Clootie Dumpling)	5. Left-Over Soup	6. Pretty Good Haggis
7. Chopped Salad	8. Taco Salad	9. Corned Beef 'n Cabbage
10. Roach Cookies	11. Yoghurt	12. Carne Guisada
13. Habichuelas	14. Apple Griddle Cakes	15. Crock Pot Cabbage Rolls
16. Newfoundland Mess	17. Fisherman's Brewis	18. Squashy Corn Chowder
19. Morroccan Lentil Soup	20. Migas	21. Granola
22. Tacalagne	23. Oven French Fries	24. Texas Chili
25. Better Than Butter	26. Thai Chicken Salad	27. Groundnut and Sweet Potato Stew
28. Thai Shrimp Salad	29. Thai Vegetarian Salad	30. Pad Thai
31. Chicken Pot Pie	32. Salmon Pot Pie	33. Thai Beef Salad
34. Millet Mashed Potatoes	35. Crispy Fried Noodles

 

1. Generic Boat Stew:

Ingredients per serving:

• 1-2 Tbsp oil
• 1 medium onion, cut up
• 2-3 different root veggies, cut into chunks (fresh or canned)
• 2-3 different green veggies cut up (fresh or canned)
• 1 tomato (if available) chopped, or 1 Tbsp tomato paste
• 1/3 cup liquid (water, beer, wine, fruit juice, liquid from canned items, etc.)
• 4-8 oz meat or fish if available (fresh or canned) if not then canned beans
• Seasoning (salt, pepper, anything you feel like) to taste
• ½ package instant gravy or other sauce mix or ½ cup canned sauce or gravy

Steps for Preparation:

1. In saucepan or frypan big enough to hold everything, brown onion and meat (if fresh–except hold fish to step 3) over high heat, stirring, about 10 minutes.
2. Add root veggies if fresh, tomato if available, seasoning, and liquid, cover pan, reduce heat to low and cook about 15 minutes, stirring a few times. Cook until veggies are barely fork tender. Add green veggies if fresh and cook covered an additional 10-15 minutes. [If everything is canned, skip this step.]
3. Add canned items (and fresh fish if being used) and cook covered 5-10 minutes until hot through and all ingredients are fork tender.
4. Sprinkle gravy mix over all, or add canned sauce, stir well, and keep stirring while you bring it to a boil. If stew is too runny, let cook (boil) over high heat with lid off until liquid is reduced to manageable amount.
5. Turn off heat, cover, and let sit 15-30 minutes before eating. Serve with reconstituted mashed potatoes if liked.

 

2. Generic Boat Curry

Ingredients per serving:

• 1/3 - ½ cup rice
• Twice amount of lightly salted water as there is rice
• 2T oil
• 1 medium onion, cut up
• 1-2 Tbsp curry powder or paste
• 1 tsp each of cumin, turmeric, coriander, ginger, etc. if available and liked
• 4-8 oz meat or fish if available (fresh or canned) if not then canned chick peas or other bean
• 1/3 cup liquid ( best with milk, yoghurt, coconut milk, or fruit juice)
• ½ can chopped tomatoes or 1 large fresh tomato chopped
• 2 or more different root or cruciferous veggies, cut into chunks (fresh or canned)
• 1 leafy green veg (fresh or canned)
• 2 different kinds of fruit (fresh, canned or dried) cut up if necessary
• Seasoning (salt, pepper, Thai fish sauce, brown sugar, anything you like) to taste

Steps for Preparation:

1. In saucepan put rice and salted water. Bring to rolling boil. Cover and remove from heat and let sit to conserve gas.
2. In different saucepan or frypan big enough to hold everything, brown onion and meat (if fresh–except hold fish to step 6) over high heat, stirring, about 10 minutes.
3. Add curry powder and other spices, and fry, stirring, 5 more minutes.
4. Add liquid and tomatoes, bring to boil stirring. Stir in remaining seasoning.
5. Add remaining veggies (except leafy) if fresh. Add fruit. Cover pan, reduce heat to low and cook about 15 minutes, stirring a few times. Cook until veggies and fruit are barely fork tender. Add leafy veggies if fresh and cook covered an additional 10-15 minutes. [If everything is canned, skip this step.]
6. Add canned items (and fresh fish if being used) and cook covered 5-10 minutes until hot through and all ingredients are fork tender.
7. If curry is too runny, let cook (boil) over high heat with lid off until liquid is reduced to manageable amount.
8. Turn off heat, cover the curry, and let sit 15-30 minutes before eating.
9. Serve with the rice which should have softened up while you cooked the curry. If rice is not tender, or still watery, cook an additional 5-10 minutes. Add a little more water if necessary to keep from sticking to bottom of pan.

3. Raisin Scones

Ingredients per Serving:

• ½ cup Bisquik
• 2 Tbsp milk or water
• 2 Tbsp raisins or currents

Steps for Preparation:

1. Preheat nonstick griddle or frypan over high heat, reduce to medium. If not nonstick, wipe surface with oil.
2. Mix all ingredients to a stiff paste
3. Press mixture onto griddle and cover with lid or aluminium foil
4. Cook 10 minutes on each side, checking to make sure it doesn't burn
5. Cut into wedges, split and serve warm, with butter or margarine or jam.

4. Spotted Dog (Clootie Dumpling)

Ingredients (8 servings):

• ½ cup of flour
• ¾ cup breadcrumbs
• 1 Tbsp sugar
• 1 rounded tsp baking powder
• ¼ lb butter
• 2 eggs
• ¼ cup molasses or real maple syrup
• ½ cup of raisins
• ¾ cup of currants
• 1 large tart apple, cored and grated
• 1 lemon, finely grate the peel and squeeze the juice
• 1 rounded tsp each: allspice, ginger, cinnamon and nutmet
• 2 Tbsp water, red wine, or orange juice

Steps for Preparation:

1. Mix dry ingredients together in large bowl. Add fruit and lemon peel
2. Melt butter, add molasses, water, lemon juice, and eggs. Beat with a fork till mixed.
3. Sprinkle 2 Tbsp flour onto a clean cloth. (If laundered, boil it for a few minutes, then rince twice before flouring.)
4. Add liquids to dry ingredients and stir together until well mixed.
5. Put dough on center of cloth, pull sides up and tie tightly to enclose the dough.
6. Steam the dough in a double boiler, on a trivet in a covered pan containing water, or a pudding basin, for 4 hours.
7. Drop dumpling into basin of cold water for a minute, remove and drain. Untie and turn onto a plate. Dry out in a warm oven for a few minutes.
8. Cut into wedges, and serve warm, with hot custard (or thin vanilla pudding), cream, sugar, or pour some rum over it.
   
   

5. Never-Fail Left-Over Soup

Ingredients per Serving:

• ½ of a 12-16 ounce can of V-8 or Tomato Juice
• 1 cups of water
• 1 bouillon cubes, or tsp of Vegamite or Marmite or soup base
• 1-2 cups of all your "on-their-last-legs" leftovers including cooked veggies, salads, cooked or canned meat or fish, and leftover pasta or rice dishes.

Steps for Preparation:

1. Mix all ingredients together in saucepan.
2. Bring pan to boil, cover, and simmer on low heat for 15 minutes.
3. Serve immediately.
   

6. Pretty Good Imitation Haggis

 

Ingredients (6 Servings)

• 1 lb ground beef
• ½ lb liver, grated when frozen or else finely chopped
• 1 cup steel cut or stoneground oats (not rolled)
• 1 onion, finely chopped
• 1 cup warm water
• ½ lb of scrapple (if available)
• 1- 1½ teaspoons salt
• 1 Tbsp ground black pepper
• 2-3 teaspoons of summer savory (or if not available, then mixed dried parsley and dried sage)

Steps for Preparation:

1. Mix all ingredients well in a bowl with hands.
2. Wrap in cheesecloth, pull up the edges, leave space for expansion and tie very tight at the neck with string
3. Cook in or over boiling water, covered, 3-5 hours.
4. Serve with mashed potatoes, and mashed carrots/turnips.
   
   
   

8. Taco Salad

Ingredients per Serving:

• 1 can chili (with meat, and with or without beans)
• Salad vegetables (lettuce, onion, tomato, cucumber, summer squash, peppers, avocado, etc.)
• Grated cheese
• Corn chips
• Salsa

Steps for Preparation:

1. Heat the chili.
2. Crumble corn chips in bottom of large bowl.
3. Add salad ingredients, chopped or torn, on top of corn chips.
4. Sprinkle cheese on top of the salad.
5. Pour chili on top of salad mixture and toss.
6. Serve immediately, with salsa on the side.

 

9. Corned Beef and Cabbage

Ingredients (serves 4):

• 2-3 T olive oil
• 1 small-medium cabbage
• 1 onion per person
• 1 potato per person
• 1 carrot per person
• 2 Tbsp water
• 1-2 cans corned beef

Steps for Preparation:

1. Peel and chop up the vegetables into bite-size bits.
2. Heat the oil in a wok or other large pan.
3. Saute the veggies over medium-high heat for 10 minutes.
4. Add the water, cover, and cook over medium-low heat until tender (20 minutes)
5. Add the corned beef, break it up, stir, cover and cook a few minutes more.

10. Roach Cookies

Ingredients:

• 3 Tbsp Boric Acid powder
• 1 Tbsp flour
• 1 Tbsp sugar
• Milk

Preparation and Use:

1. Mix to a paste with milk.
2. Form into small cookies.
3. Let dry in the sun on paper.
4. Put them around out of sight wherever food is found. If you have animals or toddlers, be sure to put them in places they can't reach.

 

11. Yoghurt

Ingredients:

• 1½ - 2 cups dry milk powder
• 3 cups water
• 1 heaping Tbsp yoghurt from your last batch (or store bought)
• Maple syrup, honey, vanilla, preserves, stewed prunes or apricots, etc. if desired to flavor

Preparation and Use:

1. Mix all ingredients together in a large saucepan
2. Heat until just too hot to hold your pinkie in it.
3. Pour into a large jar, and close the lid
4. Put jar in wide-mouth vaccuum flask and close the flask
5. Leave for 9 hours
6. Remove yoghurt and refrigerate

 

12. Carne Guisada (Stewed beef, Dominican Republic)

[Also check these additional Dominican recipes]

Ingredients:

• 2lb cut up beef
• 2 green peppers, chopped
• 1 large onion, chopped
• 2 Tbsp oil
• 1 tsp sugar
• 2 Tbsp tomato paste
• 1 can chopped tomatoes
• garlic, salt, pepper, paprika to taste
• 1 Tbsp lemon juice

Preparation and Use:

1. Saute sugar in oil until it browns
2. Saute beef, cut up, onions and peppers until browned
3. Add remaining ingredients, cover and stew until tender (depending on meat cut)
4. Remove cover and boil liquid down until thickened nicely
5. Serve with rice and beans, and salad on the side (also fried plantains and boiled yucca too)

 

13. Habichuelas (Beans, Dominican Republic)

Ingredients:

• 2 cups dry red beans
• 4 cups water (in addition to the soaking water)
• 1 stick celery and/or a green pepper and/or 1 cup winter squash, chopped
• 1 large onion, chopped
• 1 Tbsp oil
• 1 bouillon cube
• 1-2 Tbsp tomato paste
• 1 can finely chopped tomatoes
• garlic, parsley, salt to taste
• 1/2 tsp each of coriander, cumin
• thyme and oregano to taste
• 1 tsp lemon juice

Preparation and Use:

1. Soak the beans covered in water overnight. Drain.
2. Saute the veggies in the oil.
3. Add remaining ingredients, cover and simmer until beans are very tender (about 4 hours)
4. Remove cover and boil liquid down if needed until somewhat thickened.

 

14. Apple Griddle cakes

Ingredients per serving:

• ½ cup complete pancake mix
• 1/3 cup plain yoghurt;
• ¼ cup milk
• ½ apple, peeled and grated

Preparation and Use:

1. Mix ingredients together while griddle heats up. Grease it lightly
2. Drop 2/3 cup of the mixture onto the griddle and cook about 3-5 minutes, til brown, then flip and cook the other side. The amount given above makes 2 pancakes, each about 7" in diameter.
3. Serve hot with butter and maple syrup.

 

15. Crock pot Cabbage Rolls

Ingredients for four servings:

• 1 small cabbage
• 1 large onion
• 1 bay leaf
• 1 small can tomato sauce
• 1-2 Tbsp tomato paste
• 1 tsp salt
• ½ tsp pepper
• 1 lb ground beef
• 1 egg
• 3 Tbsp water
• 3 Tbsp raw rice
• 4 cloves garlic, pressed, or garlic powder
• 3 Tbsp honey
• Juice of 2 lemons
• ¼ cup seedless raisins

Preparation and Use:

1. Core the cabbage, then gently ease off 8 leaves using a push/pull action. Make a 2-inc deep "V" cut at the stem end of each leaf and remove the hard stalk
2. Microwave the cabbage leaves on high for 4 minutes, until flexible.
3. Slice the onion. Finely chop 2 slices and reserve. Put the remaining onion in the bottom of the crockpot.
4. Mix ground beef, egg, rice, water, reserved chopped onion, and garlic.
5. Put 1/8 of beef mixture in each leaf, and roll up, tucking both ends in.
6. Put cabbage rolls into the crockpot, ontop of the onion slices.
7. In a bowl, mix well the tomato sauce, tomato paste, salt, pepper, honey, lemon juice, and raisins.
8. Pour the tomato mixture over the cabbage rolls.
9. Cover the crockpot and cook on low for 7-8 hours.
10. Serve with mashed potatoes or rice.

 

16. Newfoundland Mess

Ingredients per (hungry man) serving:

• ½ - 1lb freshly made chips (aka French Fries) -- home made is best
• ½ - 1 cup hot gravy (home made, canned, or from a package mix)
• ½ cup sautéed chopped onions
• 1 hot dog, cut into ½" slices and then fried (the slices are known as "wieners")
• ½ - 1 cup stuffing or dressing (home made or from a box, and if the latter may be used dry)
• ¼ - ½ lb of cooked turkey (cut up) or cooked hamburger patty (broken into bits)

Preparation and Use:

1. Cover a plate with the chips
2. On top of the chips spread the onions and wieners
3. Pour half of the gravy on top of the onions
4. Sprinkle the dressing and meat over the gravy, and top with the remaining gravy

17. Fishermen's Brewis (Newfoundland)

Ingredients per serving:

• 1 -2 hard rolls (called "brewis" - submarine rolls dried out slowly in a warm oven might work if you can't buy brewis locally)
• water just enough to cover the brewis
• ¼ - ½lb fresh or salted fish. If salted, soak it for 12+ hours and discard the water.
• 1-2 Tbsp of butter
• Seasoning to taste
• Cubes of pork fat with or without skin for "scruncheons"

Preparation and Use:

1. Soak the brewis overnight .
2. Cook the brewis over low heat being careful not to boil it (or it will go gummy) for ½ hour til soft
3. Cook the fish until done (poach in milk or water). Remove all bones
4. Fry the pork until the cubes are brown and crunchy ("schruncheons")
5. Mash the brewis and fish together, adding butter and seasoning to taste. Serve sprinkled with scruncheons.

 

18. Creamy Squashy Corn Chowder

Ingredients:

• 2 Tbsp olive oil
• 1 butternut squash, peeled, seeded, and cut up into 1" chunks
• 1-2 apples, peeled, cored and cut into slices
• 1 large onion, chopped
• 6 cloves garlic
• 3 teaspoons of chicken base (buillon)
• 3 cups water
• 1 cup light cream
• 4 ears of fresh corn, kernels sliced off
• scallions, cilantro, or parsley, chopped

Preparation and Use:

1. Put olive oil, then squash, apples, onion and garlic in large soup pot.
2. Saute the vegetables in the oil over high heat for 4-5 minutes
3. Add chicken base and water, cover and simmer for 45 minutes until veggies are very soft.
4. Puree the ingredients in the soup pot, then add the corn kernels.
5. Simmer the corn in the veggie puree for 5 minutes 'til just cooked and still a bit crunchy.
6. Add cream, and heat through while stirring. Turn off the heat.
7. Serve soup in bowls, with sprinkled herbs on top.
   
   

19. Morroccan Lentil Soup

Ingredients:
This soup was inspired by a bowl of soup bought at a little restaurant in Reston, VA. In part, left overs from the 'frig were used and in large part it was made from the cook's (Pat's) intuition. Turned out delicious. The ingredients below are estimates.

• 8 cloves garlic, chopped
• 1" ginger root, peeled and chopped
• 1 large onion, chopped
• 4 cups bottled vegetable juice (low salt, V-8 type)
• 2-4 cups chicken stock (use chicken base or bouillon if needed but watch the salt)
• 2-3 cups chopped raw winter veggies (potato, squash, carrot, turnip, cauliflower, broccoli, etc.)
• 8 prunes
• ½ cup raisins
• 2-4 Tbsp olive oil
• 1+ cup red lentils
• 1 cup chopped fresh parsley (divided)
• 1 tsp each of ground cumin and cinnamon
• ½ tsp of ground coriander
• 1 tsp Tamarind paste
• juice of ½ a lemon
• seasoning to taste

Preparation and Use:

1. Saute the garlic, ginger and onion in the oil.
2. Add everything else except ½ the parsley
3. Bring to the boil, cover and simmer for about an hour until tender.
4. Smush with potato masher or hand blender to break up ingredients. Don't make smooth, soup should have plenty of texture but no big lumps.
5. Adjust seasoning. If too thick, add some more stock.
6. Serve in bowls with reserved parsley sprinkled on top.
   

20. Migas (Tex-Mex Breakfast)

Ingredients for two:

• 2 Tbsp canola or olive oil
• 5 large eggs
• ½ tomato, diced
• ½ medium onion, diced
• 4 cloves garlic, chopped fine
• 2 Tbsp chopped fresh cilantro
• 3 corn tortillas, cut into 1" squares
• 1 cup shredded (or finely diced) cheddar or jack cheese
• ¼ diced hot pepper (fresh)
• salt and pepper to taste
• Salsa
• Cooked or canned black beans

Preparation and Use:

1. Saute tortilla bits in oil for 2-3 minutes over high heat
2. Add onion and garlic and saute stirring for a few more minutes
3. Add rest of ingredients except salsa and beans, and reserved ¼ cup cheese
4. Scramble eggs, stirring until barely set. Turn off heat, sprinkle reserved cheese on top and cover.
5. Let sit for 5 minutes to melt cheese.
6. Serve with salsa and beans on the side.

 

21. Granola

Ingredients:

• 7 cups rolled grains (oats, rye, barley, spelt, kamut, whatever you like)
• 12 oz of untoasted sunflower nuts
• 12 oz of wheat germ
• 1 cup brown sugar or 2/3 cup fructose
• 1 cup canola or olive oil
• 12 oz or more of mixed nuts, coarsely chopped
• 1 cup sesame seeds
• 1 lb raisins
• 12 oz dried apricots, chopped

Preparation and Use:

1. In large baking pan mix everything together well except the dried fruit
2. Bake in 350° oven about 45 minutes until nicely tanned, stirring the mixture every 8-9 minutes so the bottom doesn't burn.
3. Remove from oven and mix dried fruit into the warm granola.
4. Store in airtight container, or freeze unused portion.

 

22. Tacalagne (Tex Mex Lasagne)

Ingredients (serves 4):

• 12 corn tortillas
• 1 package soy-based taco "meat" (or 12 oz ground beef cooked with taco seasoning)
• 1 can black beans
• 1 lb baby spinach, cooked 'til just wilted
• 8 oz monterey jack or cheddar cheese grated
• 8 oz salsa

Preparation and Use:

1. Oil an 8" or 9" square baking pan
2. Prepare 4 tortillas by wrapping in damp paper towel, placing between two plates and microwaving for 30 seconds to soften. Line the bottom and sides of the pan with the tortillas.
3. Sprinkle 1/2 of the meat, beans, spinach and 1/3 of the cheese on top of the tortillas. Add another layer of soft tortillas and repeat.
4. Finish with the last 4 tortillas, softened, and spread with salsa and the remaining cheese.
5. Bake in a 325° oven for 45 minutes until hot and bubbly. Let sit 10-15 minutes before serving with a garnish of guacamole, sour cream, chopped cilantro, and additional salsa.

 

23. Oven French Fries

Ingredients per serving:

• 1 Russet potato
• 1-2 Tbsp vegetable oil
• Salt to season

Preparation and Use:

1. Scrub potatos and cut into wedges.
2. Soak in hot water for 10 minutes, than pat dry with towel.
3. Toss wedges with oil, and spread in a single layer on a heavy-duty non-stick baking sheet. Season with salt.
4. Cover with foil and bake on the lowest rack of a preheated 475° oven for 5 minutes. Remove foil and bake another 20-30 minutes, turning wedges once or twice until crisp and cooked through.
   

24. Texas Chili

Ingredients:

• 1 lb coarse ground lean meat
• 8 cloves garlic, finely chopped
• 2 medium onions, chopped small
• 1 small green pepper, chopped small
• 1 small red pepper, chopped small
• 3 stalks celery, chopped small
• 1 can Rotel tomatoes (or 1 can chopped tomatoes plus 1 can chopped green chillies)
• 1 can chopped tomatoes
• 1 can V-8 juice (8 oz)
• 80z good quality Black Bean Dip
• 1-2 cups water
• 2 Tbsp olive oil
• 1 level Tbsp chicken base (or bouillon)
• 1 Tbsp gravy browning (Kitchen Bouquet, etc.)
• 1 heaping Tbsp paprika
• 1 heaping Tbsp chili powder
• 1 heaping Tbsp ground cumin
• 2 heaping Tbsp dried parsley
• 1 heaping Tbsp dried cilantro
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 level Tbsp cocoa

Preparation and Use:

1. Brown meat in skillet, breaking into good sized chunks. Add to small crockpot
2. Saute chopped veggies in olive oil and add to crockpot.
3. Add all remaining ingredients to crockpot, stir well, cover and cook on low for 8 hours.
4. Stir thoroughly, adjust seasoning, and let sit 30 - 60 minutes before serving.
   

25. Better Than Butter

Ingredients:
[For some reason you can buy this in Canada, Europe, Australia, but not the U.S. This spread tastes every bit as good as butter, is easy to spread, and is better for your health than margarine.]

• 1 lb organic butter
• 2 cups organic canola or olive oil

Preparation and Use:

1. Put butter in an 8-cup bowl.
2. Add the oil and mix with a hand blender until it's smooth and creamy.
3. Pour the mixture into 2 plastic storage containers and cover. Store one container in the refrigerator for everyday use, and freeze the other for later.
   

26. Thai Chicken Salad

Ingredients (serves 2):
Cook (Pat) was inspired by a meal we ate in a Thai restaurant in the Philadelphia airport during a particularly long lay-over. Here's her attempt to replicate it. It's delicious!

• 2 Tbsp tahini (preferably) or else crunchy peanut butter
• 2 Tbsp olive or canola oil
• 2 Tbsp vinegar
• 1 tsp Tamari or 1 Tbsp soy sauce
• 1 Tbsp Thai fish sauce
• 1 tsp of honey or fructose
• 1/2 tsp of chili paste with garlic
• 2 boneless chicken breasts or 1/2 a cooked roasted chicken
• 1/2 cabbage, shredded finely
• 2 carrots, shredded
• 1/4 onion, thinly sliced
• 1 zuchini, shredded

Preparation and Use:

1. Poach the chicken breasts in 2-3 Tbsp of water over low heat, covered, for about 30 minutes. Remove chicken, and shred with two forks. If using pre-roasted chicken, after it's cool enough to handle with (clean) fingers pull bite size pieces off the carcas and use 1/2 the chicken for this recipe, saving the rest for another use.
2. Reduce the juice from cooking the chicken to about 2 Tbsp and pour into a small bowl.
3. Add to the chicken juice the first 6 ingredients above, and work with a fork until well combined.
4. Mix vegetables with the chicken, pour the peanut dressing over, toss well and refrigerate for at least 2 hours before serving.
   

27. Groundnut and Sweet Potato Stew

Ingredients (serves 4):
This was inspired by a dish we sampled in a health food store in Burlington, Vermont.

• 1 onion, coarsely chopped
• 4 large cloves of garlic, finely chopped
• 1" piece of fresh ginger, finely chopped
• 2 sweet peppers (1 green, 1 red, yellow or orange) coarsely chopped
• 1 apple, peeled and finely chopped
• 2 Tbsp canola oil
• 1/2 lime
• 1 can chopped tomatoes
• 1 tsp cumin seeds
• 1 Tbsp turmeric
• 1 tsp ground coriander
• 1/2 tsp chili paste with garlic
• 1/3 cup crunchy natural peanut butter
• 1 tsp vegetable or chicken soup base (or bouillon cube)
• 1 cup water
• 1 very large or 2 medium sweet potatoes, peeled and cut into 1" pieces

Preparation and Use:

1. Saute the onion, garlic, ginger, cumin, turmeric, and coriander in the oil for 3-4 minutes.
2. Add the apple and sweet peppers and saute until tender, about 7-10 minutes.
3. Stir in the tomatoes and bring to the boil.
4. Mix the water with the chili paste, soup base, peanut butter then squeeze the juice of the lime into the mixture. Stir well and then stir into the vegetable mix.
5. Bring back to the boil, stir in the sweet potatoes, cover and simmer at least one hour. If the sauce is too runny, allow to cook uncovered until it is medium thick.
6. Serve with rice and a green vegetable or salad.

28. Thai Chicken or Shrimp Salad

Ingredients (serves 4):
We ate this for lunch in Nit's, Moose Jaw's famous Thai restaurant. We're guessing this is the recipe.

• 1 small English cucumber, washed but not peeled, and cut into very thin oblique slices, then half the slices
• 1 large carrot, peeled and cut into julienne (matchstick) size pieces
• 1 tomato, washed and cut into thin wedge pieces
• 16 - 20 cooked shrimp or 1 lb of pieces pulledfrom a roasted chicken.
• 2-3 Tbsp Thai chili paste
• 3-4 Tbsp Thai fish sauce
• 3-4 Tbsp lime juice
• zest of 1 lemon
• 1 bunch of scallions, washed, cut on oblique into 1/2 inch pieces
• 1/2 tsp honey or 1 level tsp fructose
• 4-6 Tbsp chopped cilantro, more to garnish
• 4-6 Tbsp each chopped fresh basil and mint

Preparation and Use:

1. Mix fish sauce, lemon juice, chili paste, and sweetener.
2. Combine rest of ingredients except reserved cilantro.
3. Toss dressing with the shrimp or chicken and veggies, and let salad sit in 'frig for about an hour before serving.
4. Serve either on a bed of, or tossed with, fresh greens and shredded cabbage.
5. Garnish with reserved cilantro
   
   

29. Thai Vegetarian Salad

Ingredients (serves 2):

• 1 cup (packed) very thinly sliced Napa cabbage
• 1/2 cup chopped fresh cilantro
• 1 peeled carrot cut into matchstick-size strips
• 1/2 green or red pepper, cupt into matchstick-size strips
• 1 cup mung bean sprouts
• 1/2 English cucumber, cut into matchstick-size strips
• 1/4 cup peanuts or cashews, chopped
• 2 Tbsp fresh lemon or lime juice
• 1/4 cup almond, cashew, or peanut butter
• 1 tsp finely chopped fresh ginger
• 2 cloves of garlic finely chopped
• 1 tsp tamarind paste
• 2 Tbsp Thai fish sauce
• 1 Tbsp canola oil
• 2 tsp sucrose or maple syrup
• 1/2 tsp of dried chili flakes
• 2-4 Tbsp water

Preparation and Use:

1. Prepare salad dressing by combining lemon juice, nut butter, ginger, garlic, tamarind, fish sauce, canola oil, sweetener, chili flakes, and water. Mix well, and adjust flavoring as needed.
2. Combine all the vegetables in a large bowl and toss with the dressing. Let stand 30 minutes before serving. Garnish with chopped nuts and additional cilantro if desired
   
   

30. Pad Thai

Ingredients (serves 2):

• 4 oz. Thai rice stick (rice noodles)
• 4 - 8 oz raw shrimp, peeled
• 2 cups mung bean sprouts, divided
• 1/4 cup cashew nuts, finely chopped
• 4 scallions, cut into 1" pieces
• 2 Tbsp canola oil
• Juice of a lime
• 3 Tbsp Thai fish sauce
• 2 cloves of garlic, finely minced
• 1/4 tsp dried chili peppers
• 2 tsp fructose or sugar
• 1/2 tsp tamarind paste
• Cilantro

Preparation and Use:

1. Mix lime juice, fish sauce, garlic, chili peppers, sugar and tamarind paste.
2. Cut up the scallions, chop the nuts, get the cilantro ready, and prepare the shrimp.
3. Soak rice stick in hot tap water for 10-25 minutes (depending on thickness), stirring to separate. The noodles should be flexible but not completely expanded. Remember, you can't let these guys sit after they're soft so be prepared to cook immediately they're ready.
4. While noodles are soaking, in wok or large saucepan, heat oil and fry shrimp until cooked.
5. As soon as the noodles are ready, drain them and turn into wok with the sauce, shrimp, 1 cup of bean sprouts, and scallions. Cook stirring over high heat until the sauce is absorbed by the noodles and they are soft, 5-7 minutes.
6. Turn into bowls, and garnish with reserved bean sprouts, chopped nuts, and cilantro.
   
   

31. Chicken Pot Pie

Ingredients (serves 4-6):

• 1 pkg of 2 prepared pastry sheets, from the dairy case
• 1 grocery-roasted chicken
• 2 large potatoes or sweet potatoes, scrubbed and diced
• 1 onion, peeled and diced
• 2 carrots, scrubbed and diced.
• 4-6 oz frozen peas
• 1 can condensed cream of chicken soup

Preparation and Use:

1. Pick the chicken off the carcass and tear into bite-sized pieces.
2. Let pastry soften enough to become pliable. Line the bottom of a good-sized casserole dish with one of the pastry sheets.
3. Pre-heat the oven to 375°F.
4. While the pastry is softening, microwave the potatoes, onion, and carrots in 1/3 cup water (covered) to par-cook, about 4 minutes. Drain, saving the liquid.
5. Gently mix together the chicken, veggies, frozen peas, soup, 2-4 Tbsp of veggie cooking water and then turn the mixture into the pastry-lined casserole.
6. Moisten the edges of the bottom sheet of pastry, lay the remaining sheet on top of the filling, and flute the edges of the 2 pastry sheets together.
7. Make 3-4 slashes in the top sheet of pastry and bake the casserole 45 minutes or until brown and bubbly.
8. Let cool 15-20 minutes before serving.
   

32. Salmon Pot Pie

Ingredients (serves 4-6):

• 1 - 1.5 lb salmon fillet
• 4-6 oz. frozen peas
• 1 can condensed cream of chicken soup
• 1 sheet of Pepperidge Farm frozen puff pastry

Preparation and Use:

1. Let pastry thaw for 30 minutes while preparing the filling.
2. Preheat the oven to 400°F
3. Poach the salmon in 1/2 cup water, covered, and cook until just done. Tear into bite-sized pieces.
4. Combine salmon, peas, and soup and pour into a casserole dish.
5. Unfold the pastry and lay on top of the salmon filling. Flute the edges with fingers, and cut 2-3 slashes in it.
6. Bake about 45 minutes intil pastry is risen and brown and filling is bubbling up round the edges.
7. Let cool 5-10 minutes before serving.
   

33. Thai Beef Salad

Ingredients (serves 4-6):

• Pinch of dried lemon grass, or 1/2 tsp lemon grass paste
• 1 cup chopped fresh cilantro, divided into 2
• 1/4 cup chopped fresh mint leaves (or 1 tsp dried)
• 1/4 cup chopped fresh basil
• 1/2 cup lime juice
• 1/3 cup fish sauce
• 1 tsp chili paste with garlic
• 2 cloves garlic, chopped
• 1 Tbsp fructose (or sugar)
• 1 Tbsp peanut butter
• 1.5 lbs 1" thick steak fillet
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 1/2 English cucumber, diced
• 2 tomatoes diced
• 2 green onions, chopped

Preparation and Use:

1. Mix first 10 ingredients (using 1/2 the cilantro only) in food processor to make marinade/salad dressing.
2. Sear, then cook the meat over high heat approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook. Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
3. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the chopped tomatoes and green onions and garnish with reserved cilantro.
4. Serve with rice if desired.
   

34. Millet Mashed Potatoes

Ingredients (serves 6):
We learned about this (mostly) macrobiotic recipe as an outstanding and nutritious alternative to mashed potatoes from a friend.

• 1 cup of millet
• 1 small or 1/2 large cauliflower, broken into florets
• 3-4 cups water or bouillon
• 1 onion, chopped
• 1 Tbsp canola oil
• Salt to taste

Preparation and Use:

1. Saute onion in oil until wilted. Use a pan that will hold all the ingredients.
2. Add the millet, cauliflower, and 3 cups water or bouillon. If not using bouillon, salt to taste.
3. Bring to the boil, cover, reduce heat and simmer 30-40 minutes until the liquid is absorbed and the millet and cauliflower are soft, adding additional liquid if needed.
4. Mash with potato masher, then whip with a fork before serving.
5. Left overs keep in the refrigerator for 3-4 days.
   
   

35. Crispy Fried Noodle Cake

Ingredients (serves 3-4):
A great way to use up left over spaghetti or noodles. You can also do this with left over rice to make rice cakes.

• 2 cup cooked noodles or pasta
• 2 Tbsp Tamari or Soy Sauce
• 1 cup finely chopped scallions
• 3 Tbsp canola oil

Preparation and Use:

1. Mix noodles with Tamari and scallions.
2. Put 2 Tbsp oil on the bottom of a large skillet and heat to medium-high.
3. When the oil is hot add the noodle mix, spreading it evenly and flattening it with spatula.
4. Cook for 2 minutes, then turn the heat to medium-low. Continue to cook until the cake is holding together and is brown on the bottom, 8-10 minutes. Turn the noodles carefully (slide the cake onto a plate, cover it with another plate, invert the plates and slide the cake back into the skillet - use the remaining oil if necessary.)
5. Cook the other side of the noodle cake until brown.
6. Cut the cake into wedges and serve instead of rice or potato.

 

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