I love Thai cuisine because it is so easy to make! Check this rough recipe to be transported to Thailand.
2 Bunches of Bok Choy
1 Red Pepper
1 Red Onion
1 Bunch of Beet Greens
1 Tsp of Himalayan Salt or 1 Tsp of Liquid Amino Acid
DIRECTIONS: Chop bok choy, red pepper, red onions, and beet greens and reserve to the side. In a wok, add olive oil and saute the onions first and the reserve to the side. Next, saute bok choy and red peppers. Then reserve this to side. Last is to sautee the beet greens and then reserve to the side. For each veggie that you saute, you can season with Himalayan salt or liquid amino acid.
NEXT: Red Curry Sauce - I usually use a pre-bought red curry paste because they generally have a ton of ingredients and it is not always easy to find every thing. Clean wok out and use one cup of coconut milk. Then add two to three tablespoons of the red curry paste. Let the red curry sauce simmer. You can add himalayan salt or amino acid for flavor. I even use a da...
Inspired by a recent visit to my home country Guyana...I felt like having a little nostalgia on my plate...two quick dishes.
ROUGH RECIPE: Guyanese Style Channa
2 Cups of Garbanzo Beans Dried
1 Clove garlic whole 1 Clove of garlic chopped
1/2 Cup Fresh Cilantro
1/2 Cup Onions
2 Tbs Cumin Seeds
1 Tbs Cumin Powder
1 Tbs Garam Masala
2 Tbs Olive Oil
2 Tbs Scallions
DIRECTIONS: Bring 4 cups of water to a boil and then add garbanzo beans and 1 garlic clove. Boil until tender. Strain water off and reserve. In a large frying pan, with olive oil, onions, and garlic, add garam masala, cumin seeds, and cumin powder and toast until brown. Next, add garbanzo beans and incorporate the mixer well. Add fresh cilantro and scallions. Plate and enjoy!
The next dish... Acorn Squash in Coconut Milk
1 whole acorn squash chopped into small pieces
1/2 cup coconut milk
1/2 cup water
1/2 Tbs fresh cracked peppercorns
DIRECTIONS: In a large pot, add chopped squash, coconut milk, water, and peppercorns. On a low fla...