The Aussie Who Ate The Big Apple

HomeCookin: Dinner tonight - Sweet potato, eggplant & portabella Jalfrezi curry w/ basmati and cucumber raita.

Preheat oven to 375F.
Toss cubes of sweet potato, eggplant and mushroom with 1 clove chopped garlic, 1/2 teaspoon of ground corriander, 1/2 teaspoon cumin, salt and pepper and 2tbsp of Olive Oil.
Roast in the oven for 30 mins or until sweet potato is tender.

In a pan, saute 1 cup diced onion and a clove of chopped garlic. Add the roasted veggies, 1 chopped tomato, 1/2 red bell pepper chopped and a handful of chopped cilantro.
Stir through a jar of *Seeds of Change* Jalfrezi Curry Sauce and simmer until warmed through.

**Serve with basmati rice and cucumber raita.

Raita:
Mix 1 cup finely diced cucumber with 1 small container of plain greek yogurt, 1 clove finely diced garlic, salt & pepper & a squeeze of lime juice.

HomeCookin’ Dinner tonight - Sweet Chili Pepper Chicken w/broccoli , beans and bok choy.

*Chop chicken breast into bite size pieces.
Toss with corn starch, salt & pepper.
Chop broccoli, beans, snow peas and bok choy.
Dice 2 cloves of garlic and a bunch of scallions/green onions.

In a bowl, mix 1 tbsp corn starch, 1 tsp Sriracha, 1 tbsp fish sauce, 2 tablespoons sweet chili sauce, 1 tsp sesame oil, 1tsp soy sauce, 1/4 cup chicken stock. Mix until smooth

Heat wok and brown chicken in batches.  Reserve on plate…
Saute garlic in oil, add green veggies & saute until vibrant and cooked through, about 4-5 mins.
Reserve veggies on plate.

Add chicken to wok on high, pour half of sauce mix and stir through for 1-2 mins until it thickens.
Add veggies and remaining sauce and stir through for 1-2 minutes.

Serve immediately with rice or noodles.

HomeCookin’ Dinner tonight - Sweet Chili Pepper Chicken w/broccoli , beans and bok choy.

*Chop chicken breast into bite size pieces.
Toss with corn starch, salt & pepper.
Chop broccoli, beans, snow peas and bok choy.
Dice 2 cloves of garlic and a bunch of scallions/green onions.

In a bowl, mix 1 tbsp corn starch, 1 tsp Sriracha, 1 tbsp fish sauce, 2 tablespoons sweet chili sauce, 1 tsp sesame oil, 1tsp soy sauce, 1/4 cup chicken stock. Mix until smooth

Heat wok and brown chicken in batches. Reserve on plate…
Saute garlic in oil, add green veggies & saute until vibrant and cooked through, about 4-5 mins.
Reserve veggies on plate.

Add chicken to wok on high, pour half of sauce mix and stir through for 1-2 mins until it thickens.
Add veggies and remaining sauce and stir through for 1-2 minutes.

Serve immediately with rice or noodles.