02 January 2010

Stuff for Dinner

Still working on the links, but at least there are more now.

pasta primavera
morning market noodles
Vietnamese noodle combos (see comment below)
noodles with greens and gravy
Navajo tacos
Cuban beans or chilaquiles
couscous and garbanzos
pumpkin plov (I follow the recipe on this one, except with the chicken)
Pakistani garbanzo pulao (see variation at the end; I follow this recipe)
rice and stuff
Khmer rice soup
baked potatoes
Montreal fish
tahina fish
turmeric fish (last recipe)
fish curry
fish soup
sweet and spicy fish
corn chowder
dal with coconut milk
dal with lime 
potato pletzel
dal with shallots
fried rice
rice with green beans and tofu
potato curry
black beans, corn, and peppers with rice or flatbread
rice noodle soup with tofu

bean sprouts, salad or stir-fried
Bangla-style vegetables
cabbage salads
carrot salad
stir-fried choi sum
corn stir-fry
tomato cucumber salad
zucchini corn stir-fry
stir-fried green beans
stir-fried peppers
cucumbers in vinegar
cucumbers in yogurt
carrots in yogurt
sweet and spicy green beans

rice pilaf
bulgur pilaf
Mexican red rice
Mexican green rice
spinachy rice


  1. Can I get a recipe for the Vietnamese noodles?

  2. Here's the basic version:

    rice vermicelli
    pickled vegetables
    spicy meat

    Here's the bean sprout recipe I use (you can use this for carrots too, but make less brine because grated carrots take up lots less space and you and sweeten the brine more):

    Pickled bean sprouts:
    1/2 lb sprouts
    3 scallions, chopped
    1/2 T salt
    1/4 tsp sugar
    1/4 c rice vinegar
    2 c water

    Wash the sprouts and drain, then place in a bowl. Put the rest of the ingredients in a pot and bring to a boil and stir to dissolve. Let cool to room temperature, then pour over the sprouts, covering everything. Let stand at room temperature for 1-2 hours. Drain and serve.

    Here's the sauce I really like, but a spicy fish-sauce-based sauce would be really good too:

    1/2 c vinegar
    1/2 c sugar
    2 cloves garlic, minced
    1/4 tsp salt
    1/2 T crushed red pepper

    Heat the vinegar and sugar to a boil, stirring to dissolve the sugar. Lower the heat and simmer 5 minutes. Meanwhile, mash the garlic, salt and pepper into a paste. Remove the vinegar from the stove and stir in the garlic paste. Let cool to room temperature before serving.

    And the meatballs:

    1 lb ground pork
    1/4 c minced shallots
    1/4 c minced garlic
    2 T fish sauce
    1 tsp sugar

    Mix everything up and refrigerate at least an hour. Form into small balls, about 35-40 of them. Place on a lightly oiled baking dish. Heat the broiler and broil on each side for about 10 minutes (20 minutes in all).

    I hope this all makes sense.