Tag: recipes

Meat-free Friday recipe: instant noodle satay

momthingsthroughchristLeave a comment

This title is a bit misleading, but also not. It’s a quick dinner using cheat ingredients (hold onto your pants, instant noodles aren’t the only timer-savers in this dish), but is still super tasty!

Serves: 4
Time: 30 minutes

Materials:

  • Paper towels
  • Pot (for noodles)
  • Small bowl
  • Whisk
  • Large frying pan or wok

Ingredients:

  • 1 block (~350g) firm tofu, frozen and thawed, then patted dry with paper towels and cut into bite-sized cubes
  • 2 tbsp + 1 tbsp peanut oil
  • 3-4 packs instant noodles
  • ⅔ cup peanut butter (smooth works best but crunchy is ok too. I prefer all natural peanut butter.)
  • ⅔ cup rice wine vinegar
  • 2 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp garlic powder (I like to use more, but we are a family of garlic fiends)
  • 1 tsp lime juice
  • 1 tsp grated ginger
  • Chilli flakes (optional)
  • Water
  • 1 small onion, diced
  • 1 cup small broccoli florets (can use frozen, but increase the cook time by a minute or two)
  • ½ red pepper, cut into thin strips

Method

  1. In a frying pan or wok on medium-high heat, add 1 tbsp peanut oil and half the tofu. Heat a large non-stick pan over medium-high heat. Turn the cubes every now and then, until they are crispy and golden-brown, about 6-7 minutes. Repeat for the remaining peanut oil and tofu. Obce batch is done, allow to sit on a paper towel to absorb some of the oil.
  2. While the tofu is cooking, open packet noodles and discard seasoning. Prepare instant noodles in pot as per packet instructions (minus the seasoning, obviously), then strain.
  3. In a small bowl whisk together peanut butter, rice wine vinegar, sweet chilli sauce, soy sauce, sesame oil, garlic powder, lime juice, and ginger, as well as your preferred amount of additional chilli flakes (optional). Gently whisk in water in very small quantities until the sauce reaches your desired consistency. If it is too thin, add more peanut butter, in small quantities.
  4. Into your frying pan or wok, add remaining peanut oil and onions. Cook until translucent.
  5. Add broccoli and cover for about 3-4 minutes.
  6. Add peppers, strained noodles, and sauce, stir and cover another 2-3 minutes.
  7. Enjoy!

Did this dish work for you? I’d love to know what you and your family thought, and of course, any changes you might have made. Still refining this recipe over ten years later!

Until next time, let’s pray for each other. And remember, we can do Mom things through Christ who strengthens us!

Meat-free Friday recipe: green mango and chickpea salad with garlic prawn skewers

momthingsthroughchristLeave a comment

Again, no life story here, just a fresh summer salad meal that’s perfect for entertaining Catholics and non-Catholics alike on any given Friday! I’ll just add that the shrimp make this a celebratory kind of Friday unless you can grab those shrimp on sale. Let’s try to exercise austerity in remembrance of Christ’s suffering. Otherwise, you could always skip the shrimp and just do the salad with a little extra protein (I like to use the age-old staple of canned tuna, or you could serve some crispy fried tofu on the side for a little crunch!).

Materials:

  • 2 small bowls
  • Medium bowl
  • Skewers
  • Watertight jar
  • Large bowl

Ingredients:

  • 1 small red onion, finely diced
  • 3 tbsp white vinegar
  • 1 tsp white sugar
  • 1 pound large shrimp, shelled, tails on
  • ¼ c + 2 tbsp extra virgin olive oil
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp + ¼ c fresh flat parsley, finely chopped
  • 2 tbsp tarragon, finely chopped
  • 4 cloves garlic + 1 small clove garlic, minced
  • 1 tbsp + 2 tbsp lemon juice
  • Salt and pepper to taste
  • Cayenne pepper powder (optional, to taste)
  • 1 tbsp garlic powder (optional)
  • 2c chickpeas (if canned, drain)
  • 1 small green mango, julienned
  • 1 cayenne chilli, thinly sliced on the bias (optional and/or remove seeds/membranes to decrease heat as desired – the more seeds you keep, the hotter it will be)
  • 1 large lebanese cucumber, diced
  • 1 small yellow or orange bell pepper, diced
  • 1c cherry tomatoes, halved or quartered
  • 1 large handful parsley, roughly chopped
  • 1 large firm but ripe avocado, diced
  • ½ tsp Dijon mustard

Prep:

For the pickled onion (can be done ahead of time):

  • Place onion, white vinegar and sugar into a small bowl and mix. Let sit at least 30 minutes then strain

For the Garlic Shrimp:

  • Whisk together ¼ c olive oil, cilantro, 2 tbsp parsley, tarragon, 4 cloves of garlic, 1 tbsp lemon juice, cayenne pepper powder (optional), a generous pinch of salt, and a sprinkle of pepper in a medium bowl.
  • Set aside about a quarter of the mixture in a small bowl.
  • Add the shrimp to the remaining mixture in the medium bowl, cover, and let sit at least 30 minutes.
  • Thread the shrimp onto the skewers, making sure to get a bunch of the garlic and herbs on each shrimp skewer, and if you like, dust with garlic powder for an extra garlic kick.

For the dressing:

  • Into a jar, pour the lemon juice, garlic, mustard, oil, and season with salt and pepper.
  • Close the lid tightly and shake well. Add thyme leaves (if desired) and lightly swirl.

Instructions:

  • On a grill or grilling pan heated to medium high heat, cook shrimp skewers, about 2 minutes each side. Once all skewers have been cooked, dress with remaining herby garlic mix.
  • In a large bowl, mix together pickled onion, chickpeas, mango, cayenne pepper (optional), cucumber, bell pepper, tomatoes and parsley.
  • Pour dressing over the mix as desired, and toss.
  • Add avocado and gently toss.
  • Enjoy!

I’m interested to know what you thought, so please let me know in the comments! Same goes if you made any changes you’d like to share!

Until next time, let’s pray for each other. And remember, we can do Mom things through Christ who strengthens us!