Christmas Light Chicken Korma

Christmas Light Chicken Korma

If you want a curry without the calories try replacing cream with yogurt for a diet friendly treat.

PREP: 10 MINS

COOK: 25 MINS

SERVES: 4

Ingredients

• 1 onion, chopped
• 2 garlic cloves, roughly chopped
• thumb sized piece ginger, roughly chopped
• 4 tbsp korma paste
• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 50 g ground almond, plus extra to serve
• 4 tbsp sultana
• 400 ml chicken stock
• ¼  tsp golden caster sugar
• 150 g pot 0% fat Greek yogurt small bunch coriander, chopped
  

Method 

1. Put the onion, garlic and ginger in a food processor and whiz to a paste. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic.
2. Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
3. Remove the pan from the heat, stir in the yogurt and some seasoning, then scatter over the coriander and flaked almonds, if using. Serve with brown or white bas-mati rice.
   

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Christmas Chilli Tomato And Chicken Pasta Dcheif

Christmas Chilli Tomato And Chicken Pasta

A quick Mediterranean-style pasta dish that's made with chilli, tomato and Chicken perfect for an easy, healthy dinner.

Prepare In: 20 minutes 
Cooking Time: 15 minutes 
Serves: Serves 4

Ingredients 

• 350 g spaghetti
• 7 large vine tomatoes, chopped (see tip)
• 2 tbsp olive oil
• 2 garlic cloves, finely sliced
• 1 tsp chilli paste
• 1 tsp red wine vinegar
• 300 g raw Chicken Meat 
• Half a small bunch of fresh parsley, chopped
  

Method

1. Cook the pasta according to pack instructions. Drain, then return to the pan with a good splash of the cooking water.
2. Meanwhile, heat a dry pan over a high heat. Add the chopped tomatoes, then cover and cook for 10 minutes. Remove the pan lid and add the oil, garlic, chilli paste and vinegar. Season with salt, pepper and a pinch of sugar, then simmer for 5 minutes or until the sauce thickens.
3. Remove the pan lid, then add the Chicken to the tomato sauce and cook until they are just Cooked. Add the cooked pasta and chopped parsley to the pan and toss to combine, then serve.
   

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Christmas Chicken White Curry

Christmas Chicken White Curry

It’s a Malaysian dish.With Some Adds ups now it’s tastier than ever.

Ingredients

• 300 gm chicken
• 150 gm yogurt
• 1 potato
• 1 onion in slices
• 4 to 5 green chilies
• ½ bunch fresh coriander
• 2 tbs garlic and ginger paste
• Black pepper according to your taste
• White pepper according to your taste
• Salt according to your taste
• 3 tbs oil
  

Method

1. Cut chicken in small pieces. You can take both types, boneless or with bones.
2. Heat oil in a pan, stir fry garlic and ginger paste for one minute, then add chicken in it, cook till the color of chicken changed.
3. In another pan boil potato and onion, when they are boiled, make a paste of it in a blender.
4. Now in chicken add yogurt, potato and onion paste and one cup water, cook till the chicken is tender.
5. Now add chopped green chilies, black and white pepper and salt, cook for 2-3 minutes.
6. Garnish it with fresh chopped coriander.
7. Serve hot with naan or with boiled rice.
   

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Christmas Home Made Chicken Curry

Christmas Home Made  Chicken Curry 

An Aromatic & Spicy Chicken Stew Served With Coconut Flavored Rice.Make Your Meal A Super Meal.

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4-6

Ingredients

For the chicken stew

• 3 tbsp coconut oil or sunflower oil
• 5 cm / 2 in cinnamon stick
• 6 cloves
• 4 green cardamom pods
• 4 garlic cloves, thinly sliced
• 5 cm / 2 in piece fresh root ginger, peeled and cut into small matchsticks
• 2 red onions, thinly sliced
• 8 green chillies, slit lengthways
• 15 curry leaves
• 1 kg to 1.3 kg / 2 lb 4 oz to 2 lb 14 oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed
• 2 tsp salt
• 1 tbsp black peppercorns, coarsely crushed
• 590 ml / 19 fl oz coconut milk
• 5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve
• 1 tsp ground garam masala, to serve

For the sweet and sour rice

• 240 g / 8 ½ oz Basmati rice, rinsed under running water
• 4 tbsp vegetable oil
• 2 star anise
• 4 green cardamom pods
• 2 bay leaves
• 1 onion, thinly sliced
• 10 curry leaves
• 1 ½ tsp salt
• 1 ½ tsp caster sugar
• 4 tbsp white wine vinegar
• 160 ml / 5 ½ fl oz coconut milk
  

Method

1. For the chicken stew, heat the oil in a large, lidded frying pan or sauce pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft.
2. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125 ml / 4 fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through.
3. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300 ml / 10 fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7 to 8 minutes. All the liquid should be absorbed.
4. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.
5. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice.
   

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Christmas Chicken Thai Red Curry

Christmas Chicken Thai Red Curry

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks.

Preparation time over 2 hours
Cooking time 30 mins to 1 hour
Serves Serves 4 to 6

Ingredients

For the tamarind paste (for use in the curry)

• 30 to 55 g / 1 to 2 oz dried tamarind pulp, from a block
• hot water, to cover

For the red curry paste

• 10 to 12 dried, hot red chillies (of the long, cayenne variety)
• 140 g / 5 oz shallots, chopped
• 5 garlic cloves, peeled and chopped
• 3 thin slices peeled fresh galangal, or fresh ginger
• 1 tbsp fresh lemongrass that has been thinly sliced, crossways
• 6 to 8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)
• 1 thin slice of fresh affirm lime rind, about 4 cm x 0.5 cm / 1 ½i n x ¼ in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)
• ½ tsp freshly ground white pepper
• ¼ tsp shrimp paste, or 2 anchovies from a can, chopped
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tbsp bright red paprika

For the curry

• 450 g / 1 lb boned and skinned chicken breasts
• 2 tbsp vegetable or groundnut oil
• 400 ml / 14 fl oz can of coconut milk, left undisturbed for three hours or more
• 5 tbsp red curry paste
• 140 g / 5 oz sliced bamboo shoots from a can, drained and rinsed
• 4 fresh kaffir lime leaves or 1 tsp lemon zest
• 2 tbsp fish sauce, or to taste
• 1 tsp thick tamarind paste or lemon juice
• 1 tsp palm sugar or brown sugar
• 15 to 20 fresh Thai (holy) basil leaves or ordinary basil leaves
  

 Method

1. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight.
2. To obtain the pulp, remove the tamarind seeds and any tough fibers with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.
3. For the curry paste, soak the chillies in five tablespoons of hot water for 1 to 2 hours. (You could also put them in a microwave oven for 2 to 3 minutes and then let them soak for about an hour.)
4. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.
5. For the curry, cut the chicken breasts cross ways into 3 mm / 1 /  8 in thick slices.
6. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.
7. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.
8. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3 to 4 minutes or until the oil separates and the paste is lightly browned.
9. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
10. Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.
11. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.
    

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Christmas Sicilian pasta

Christmas Sicilian pasta

I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 6

Ingredients

• 500 g / 1 lb 2 oz fusilier lung-hi or other pasta of your choice
• salt, to taste
• 250 g / 9 oz cherry tomatoes
• 6 anchovy fillets
• 25 g / 1 oz sultanas
• 2 garlic cloves
• 1 tbsp capers, drained and rinsed
• 50 g / 2 oz blanched almonds
• 4 tbsp extra-virgin olive oil
• small bunch basil, leaves picked
  

Method

1. Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready.
2. While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubby-textured sauce.
3. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go.
4. Tip:  Drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.
   

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Christmas Simple Chicken Curry

Christmas Simple Chicken Curry

This wonderfully spicy chicken curry is full of flavor and takes less than half an hour. The secret to the rice is leaving it to steam with the lid on after you take it off the heat.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 6 spring onions
• 3 garlic cloves
• 2 tbsp vegetable oil
• half a 400g tin chopped tomatoes
• 2 tbsp curry powder
• 1 tbsp ground ginger
• 400 g / 14 oz boneless skinless chicken thigh, cut into 2.5 cm/1 in pieces
• 100 ml / 3½ fl oz Greek-style natural yogurt, plus extra to serve
• salt and pepper

To serve

• 200 g / 7 oz long grain rice
  

Method

1. Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
2. Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
3. Add 250 ml / 9 fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
4. While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
5. Take the curry off the heat, stir in the yogurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yogurt.

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Christmas Treacle Pudding

Christmas Treacle Pudding

A classic steamed syrup sponge. Simple to make and guaranteed to Please Anyone. Steam traditionally or microwave in 5 minutes.

Preparation time less than 30 mins

Cooking time over 2 hours

Serves Serves 6

Ingredients

• 180 g/6 oz unsalted butter, softened, plus extra for greasing
• 3 tbsp golden syrup
• 180 g/6 oz plain flour
• 3 tsp baking powder
• 3 free-range eggs
• 180 g/6 oz demerara sugar
• 1 tbsp black treacle
  

Method

1. Grease a 1 liter / 1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin.
2. In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined.
3. Pour the mixture into the basin and cover with a piece of grease proof paper.
4. Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking.
5. Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary.
6. To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready.
7. Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate.
8. Recipe Tips: To cook in the microwave, spoon the mixture into the pudding basin until three-quarters full, then smooth the surface with the back of a spoon. Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. The pudding is done when a skewer inserted into the center comes out clean. Leave to stand for five minutes, before turning out onto a deep plate and remove the basin.
   

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Christmas Pasta With Winter Ratatouille

Christmas Pasta With Winter Ratatouille

James Martin shows you a quick and simple way to serve this ever-popular dish.

Each serving provides 715 k cal, 20 g protein, 132 g carbohydrate (of which 31 g sugars), 9 g fat (of which 1.5 g saturates), 14 g fiber and 1.1 g salt.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 200 g/7 oz sweet potatoes, peeled and cut in wedges
• 200 g/7 oz parsnips, peeled and cut in large pieces
• 200 g/7 oz carrots, washed and cut in large pieces
• 110 g/4 oz red onions, cut in quarters
• 3-4 cloves garlic
• 2 tbsp olive oil
• 75 ml/2½ fl oz clear honey
• 2 sprigs rosemary, plus extra chopped rosemary to garnish
• salt and freshly ground black pepper
• 500 g/1 lb 2 oz packet of pasta
• 800 ml/1 1/3 pint pasta
  

Method

1. Preheat the oven to 200 C/400 F/Gas 6.
2. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
3. While the vegetables are in the oven, cook the pasta according to packet instructions.
4. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.
5. Add the pasta, bring to the boil and allow to simmer gently for a minute or two.
6. Serve on top of the pasta and garnished with chopped rosemary.
7. Recipe Tips: The ratatouille can be made in advance and frozen. Then all you need to do is cook some pasta for a super speedy supper.
   

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Christmas Korean fried chicken

Christmas Korean fried chicken

This fried chicken is crispier than most American versions as it is fried twice. Serve with Chukchi and sojourn for an authentic Korean lunch.
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour
Serves  Serves 4

Ingredients

• 8–10 chicken pieces (thighs work best), boneless, skin removed

For the brine

• 100g/3½oz caster sugar
• 75g/2½oz sea salt
• 200ml/7fl oz hot water
• For the first coating
• 2 heaped tbsp plain flour
• 1 tbsp cornflour
• 1 tsp baking powder
• 1 tsp salt

For the batter

• 125 g/4½oz plain flour
• 25g/1oz cornflour
• ½ tsp salt
• ½ tsp baking powder
• 100ml/3½fl oz vodka

For the sweet soy sauce

• 100 ml/3½fl oz soy sauce
• 25ml/1fl oz mirin
• 25ml/1fl oz rice wine vinegar
• 2cm/¾in piece fresh root ginger, grated
• 2 garlic cloves, grated
• 50g/1¾oz brown sugar
• few drops of sesame oil
• 1 tsp cornflour
• sesame seeds, for sprinkling

For the chili sauce

• 2 tbsp Korean chili paste (Changchun if you can get it)
• 1 tbsp hot sauce
• 1 tsp rice wine vinegar
• 1 tbsp honey
• few drops of sesame oil
  

Method

1. Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix 1 liter/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces.
2. For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Set aside.
3. For the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Taste and add salt if necessary.
4. To cook the chicken, drain and rinse the brine chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter.
5. For the batter, whisk together the dry ingredients, then whisk in 100 ml/3½ cold water and the vodka – the texture should be quite thin, like double cream.
6. Add oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Heat the oil to 160 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
7. Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any color. Turn the heat up to 190 C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry the chicken for another 2 minutes, or until it has darkened. Remove and drain thoroughly on kitchen paper. It should be beautifully crisp. You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chili sauce.

Recipe Tips

If you don’t have a probe thermometer and are using a saucepan, heat the oil on a medium heat, then test it with a piece of bread – it should take around 30 seconds to go a crisp brown – any quicker and the oil is too hot. 

If you are short on time you could skip the brining process.

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Christmas chocolate Sauce pudding

Christmas chocolate Sauce pudding 

This is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice cream on a cold winter night. Try it it's almost guaranteed not to fail, and if you have kids they will enjoy the way the sauce slowly creeps to the bottom during cooking!

Prep: 15 min  ›  Cook: 50 min  ›  Ready in: 1 hr 5 min  Serves: 6

Ingredients

• 150 g self raising flour
• 165 g caster sugar
• 2 tablespoons cocoa powder
• 125 ml milk
• 1 teaspoon vanilla extract
• 30 g butter, melted
• 150 g dark brown soft sugar
• 4 tablespoons cocoa powder
• 425 ml hot water
  

Method 

1. Preheat the oven to 190 C / Gas 5. Grease an ovenproof dish, I used a glass casserole dish around 2 litres.
2. Sift flour, sugar and 2 tablespoons cocoa into a large mixing bowl. Add combined milk, butter and vanilla and stir until smooth. Pour mixture into baking dish.
3. Sift combined brown sugar and remaining cocoa evenly over the top of the pudding mix. Gently pour the water over the pudding, using a spoon to break the flow. Transfer to oven and bake for approximately 50 minutes.
4. Serve hot from the oven and dust with icing sugar if desired, enjoy!
   

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Christmas pudding

Christmas pudding

Get motivated in December to make your Christmas pudding to have it mature in time for Christmas.
Equipment and preparation: You will need a 1.2 liter /2 pint pudding basin, baking paper, foil and kitchen string.
Preparation time overnight
Cooking time over 2 hours
Serves Makes 1 x 1.2 liter/2 pint pudding

Ingredients

350 g/12 oz mixed dried fruit (raisins, currants, sultanas)
100g/3½oz pitted ready-to-eat prunes, chopped or left whole
100g/3½oz dark muscovado sugar
4 tbsp dark rum
100 ml/3½fl oz stout
100g/3½oz chopped walnuts
100g/3½oz blanched almonds
100g/3½oz ground almonds
100g/3½oz fresh white breadcrumbs
50g/1¾oz plain flour
100g/3½oz frozen butter, grated, plus a little extra for greasing
½ tsp freshly grated nutmeg
1 tsp ground cinnamon
2 tsp mixed spice
100g/3½oz chopped glacé cherries (or left whole if you prefer)
3 large free-range eggs, beaten

Method

1. Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
2. After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
3. Cover with cling film and leave to stand in a cool place for 24 hours.
4. After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin.
5. Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
6. Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
7. Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.
   

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Christmas Asian Spaghetti

Christmas Asian Spaghetti with Mushrooms, Snow Peas, Garlic

We LOVE this simple 7-ingredient meal that's easy to make! It's a great dish to adapt and add other veggies if you wish - asparagus, bell pepper, and bean sprouts are fantastic, and tofu or temped would be a great protein boost. The light flavor of this dish comes from the garlic and Tamara - two of my favorites! It tastes great both warm and cold, so leftovers are a perfect work lunch with no need to reheat.

Vegan, gluten-free (with gf pasta and tamari)

Ingredients
8 oz. angel hair pasta (or spaghetti, etc)
8 oz. mushrooms
1 1/2 cups snow peas
2 medium carrots
6 green onions
3 cloves garlic
1/4 cup tamari/soy sauce (less/more to taste)
Optional: sesame oil, 1/4 tsp. cayenne pepper, sesame seeds for topping

Directions
Cook pasta according to package directions and drain.
Meanwhile, slice mushrooms, cut green onions in 1/2" pieces, and cut carrots into matchsticks/julienned. Mince garlic.
In a large skillet over med-high heat, saute mushrooms for 2-3 minutes. (Can use sesame oil for more flavor if desired.)
Add snow peas, carrots, green onion and cook for 5-7 minutes or until crisp-tender.
Add garlic, stir, and heat for 1 minute.
Add pasta and tamari/soy sauce. Toss well to combine and heat for a few minutes until heated through. Serve warm or chilled.

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