Sprouting beans and root veg salad.

Every now and then, we get a bag of mixed sprouting beans in our veg bag. I am never sure what to do with them, but today I hit on a winner. Salad of bean sprouts, grated carrot and grated beetroot with a sate style dressing. The dressing was based on this one http://sproutpeople.org/recipes/entrees/hunanmungs.html with a fair few substitutions. It was quite spicy due to the raw garlic and ginger, but lovely! Roughly equal proportions of vinegar and peanut butter or tahini and oil, then add soy, minced garlic and ginger and a bit of ceyan pepper. I left out the cup of stock, as I wanted a dressing rather than a soupy sauce.

The salad was so bright and beautiful and the dressing made it so morish that we got through a whole bag of spouts and a large carrot and a beetroot in one sitting.

Chicken stir-fry in coconut milk

Stir fried 1 small onion, one carrot and 1 orange beetroot, with 1 chicken breast. The veges went in first, then the chicken, and then just as the chicken was starting to look cooked on the outside I added coconut milk, some soy, a squeeze of lemon, and just a touch of tai green paste. Served with rice.

This was really very good! The sweet beet mixed really nicely with the coconut and soy, and the chicken was soft and juicy!

Pork and beans

Fry Pork joint or diced pork and onions and garlic and stick in the slow cooker. Heat 1 tin baked beans, 1 tin toms in the frying pan, and add these to the slow cooker. Add a little marmite or some sock cube, and some herbs. Leave for 3 hours or so! Couldn't be easier.