Quick Vegetable Stir Fry

If you've recently had a carnivorous overload, this vegetarian dish is wonderfully tasty, easy and very healthy. It makes 2 serves.

Ingredients:

• 2 carrots, peeled and sliced
• 1/2 cup cauliflour, chopped 
• 2 shallots, cut into 2cm pieces
• 1 large stick celery, sliced
• 1/4 zucchini chopped into 2cm pieces
• 1/4 red capsicum, chopped into chunks
• 1/4 yellow capsicum, chopped into chunks
• 1/2 cup green beans, chopped into 2cm pieces
• 1 tblspn peanut butter (crunchy or smooth)
• 1 tspn honey
• 1 tblspn soy sauce
• 1 tspn natural Greek yogurt
• 1 tblspn hot water

Method:

1. Throw all vegetables into a steamer pot and steam for 6-8 minutes, until tender
2. Remove from the heat
3. In a small saucepan on low heat place the peanut butter and honey and mix well
4. When it starts to melt, add soy sauce and stir well
5. Add yogurt and stir well
6. Add hot water and stir well
7. Keep stirring until a smooth and creamy consistency
8. Taste - add more soy sauce or peanut butter to your liking
9. Add more water if it’s too thick
10. Serve vegetables into a bowl and drizzle over the satay sauce… It’s also nice to add a few fresh natural peanuts on top. D-E-L-icious XD

Note: Vegans should omit the yoghurt.

Satay Chicken Skewers

This recipe is pretty close to authentic Thai. The chicken is meant to be marinated overnight, however due to our busy lifestyles, I've made this a quick and easy recipe. It can be served as an entree or a main and is a winner with the kids. This serves 2 as a main with rice.

Ingredients:

• 8 bamboo skewers
• 8 strips of chicken tenderloins
• 1/3 cup crunchy peanut butter
• 125ml chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Steamed Jasmine rice for 2 people

Method:

1. Soak the skewers in water for at least 30mins to prevent burning
2. Marinate the chicken in soy sauce while the skewers are soaking
3. Thread the chicken onto the skewers
4. Spray a griddle pan with spray oil and cook the chicken for about 5mins each side on a medium to high heat
5. While the chicken is cooking, in a small saucepan add the soy sauce, peanut butter, chicken stock, honey and lemon juice
6. Whisk well and keep warm until chicken in cooked
7. Serve the chicken skewers on a bed of steamed Jasmine rice and pour over the satay sauce.  D-E-L-icious  XD

The marinated chicken has just been skewered

Now it is cooking

Chicken & Salad with Satay Sauce

I am eating very small portions at present during a major gall bladder attack!

This is a very quick and simple fresh and healthy meal suitable for lunch or dinner. You can use BBQ chicken from the supermarket (without the skin) or a chicken breast which you can pan fry in spray oil or steam. Steaming would certainly be the most healthy option, however I had some left over cooked chicken breast from the night before which had been pan-fried in spray oil and a drizzle of soy sauce - so I used that. This meal serves 4-5.

Ingredients:

• 2 cooked chicken breasts - without skin, thinly sliced
• Bag of mixed green leaves, washed and dried
• Half a telegraph cucumber, roughly chopped
• 4 sticks celery, thinly sliced
• 1/4 red capsicum, roughly chopped
• 2 tablespoons crunchy peanut butter
• 1 teaspoon honey
• 1 teaspoon soy sauce
• Enough warm water to smooth to a slightly runny sauce

Method:

1. In a small saucepan place the peanut butter, honey and soy sauce. Add some warm water and whisk together on a low heat until the sauce is the consistency you prefer. Add as much or as little water as you want
2. Keep the sauce on a very low heat and go to step 3
3. Place a handful of mixed salad leaves on the plate
4. Add the chopped salad vegetables
5. Place the sliced chicken breast on top of salad
6. With a spoon drizzle the satay sauce over the chicken

D-E-L-icious  XD

Express Satay Noodles

I adapted this recipe from one of Nigella Lawson's and made it for lunch one day. I was amazed at how fast, healthy and delicious is was. It's a must if you're in a rush.

Ingredients:

• 1 packet of pre-cooked Hokkein noodles
• 1 carrot, peeled and thinly sliced
• A handful of green beans, ends removed and halved
• 1 tablespoon peanut oil
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sweet chilli sauce
• 2-3 tablespoons crunchy peanut butter
• Small amount of water
• Fresh coriander for garnishing

Method:

1. Cook the noodles as per the packet directions and place in a large bowl. Separate with a fork
2. Place the carrot and beans in a bowl with about a cup of water and steam in the microwave for 3-5 minutes...longer if you don't like crisp vegies
3. Add the cooked vegies to the bowl of noodles
4. In a small saucepan on a medium heat add the oils, soy, sweet chilli sauces and lemon juice to the pan and whisk while warming
5. Add the peanut butter and whisk until mixed through
6. Add a small amount of water to make the sauce easier to pour
7. Pour the sauce over the noodles and vegies
8. Toss well to coat the noodles with sauce
9. Place into deep bowls and garnish with coriander

This dish is extremely fast, healthy and tasty. It is also very versatile. You can substitute the vegetables for snow peas, brocollini, corn spears and even bean sprouts...D-E-L-icious  XD

Simple Satay Stir-Fry with Tofu

I made this up one night on the spur of the moment, taking into account my mum's special satay sauce, which I really love. It serves 4 and is delicious with a sprinkle of toasted sesame seeds and chilli flakes.
Ingredients:

• 1/2 tablespoon olive oil
• 2 carrots, peeled and sliced into 2cm sticks
• 1 zucchini, sliced into 2cm sticks
• 1 green capsicum, sliced into 2cm sticks
• 1 broccoli cut into small florets 
• 1/2 packet of Chinese Satay Tofu (image below) cut into small squares
• 250g thin rice noodles
• 2 tablespoons peanut butter - smooth or crunchy (I used smooth)
• 1 tablespoon honey (I used generic home-brand Australian honey)
• 2 tablespoons soy sauce (1 tblsp for noodles and 1 tblsp reserved for stir-fry)
• 1 tablespoon chicken stock (1/2 for noodles and 1/2 reserved for stir-fry

Method:

1. Boil the kettle and place the noodles in a large bowl. Pour the boiled water over the noodles and stir 1/2 tablespoon chicken stock powder through. Let stand until needed
2. Heat olive oil in a wok and add a small amount of chicken stock which is set aside for the satay
3. Add the carrots and stir-fry for 2 minutes, tossing regularly
4. Add the zucchini and stir-fry for another 2 minutes, tossing regularly
5. Add the capsicum and brocolli and stir for another 4 minutes, tossing regularly
6. If the wok dries out, add more stock set aside for the stir-fry
7. Add the tofu around the outer edges of the wok to 'dry' fry or brown slightly
8. In a small jug, add the peanut butter and zap in the microwave for about 20seconds just to soften. Add the honey and soy and mix with a fork thoroughly. This is the satay sauce. Pour it on top of the vegies which are centred in the wok and stir through. Stir through the tofu and ensure everything is coated with the satay sauce. Warm through
9. Place noodles into bowls and top with the tofu, vegetables and satay sauce.

D-E-L-icious  XD