More Kimbo Creations

I came up with two different recipes with leftover ingredients that needed to be used immediately. I liked them a lot. There are a lot of Asian influences in these recipes. Enjoy.

Bison Pad Thai

Ingredients:

3 tablespoons of olive oil

1 yellow onion, diced.

3 cloves garlic, minced.

1 large bell pepper, cubed.

1 bunch of leeks, sliced.

1 teaspoon of green curry paste (I used Thai Kitchen Brand)

Salt and Pepper

1 package of bison  (I used about 700g) (or beef)

¼ cup of Korean Kalbi Marinade Sauces (I got it at Superstore)

2 teaspoon of red chili pepper flakes

½ package of broad rice noodles

1 cup pecan pieces (I wanted chopped peanuts, but I didn’t have any in the pantry)

Directions:

Boil water and add rice noodles and cook as instructed. (About 10 minutes). Make sure you don’t over cook them otherwise they get too mushy. Drain and rinse with cold water, set aside (you can leave it in the strainer).

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Heat olive oil in wok. Throw in diced onions and minced garlic and sauté for a few minutes. Add bell pepper, leeks, green curry paste, salt and pepper, and cook until desired texture. I like the leeks and bell peppers to be half way between soft and crunchy. Remove into a bowl and set aside.

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Add the bison to the empty wok. Cook until mostly brown. Add Korean sauce, red chili flakes and let sit for a few minutes to cook allowing the bison to absorb the flavour.

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Return the vegetable mixture back into the wok and allow it to warm up again. Then add rice noodles and stir until mixed.

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Serve in a bowl.

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Leek Cabbage Celery Soup

Ingredients:

2 containers of chicken broth (substitute vegetable broth if vegetarian)

4 cups of water

1 bunch of celery, chopped.

1 bunch of leeks, chopped,

Cabbage chopped. (about 1 small head, estimating because I had leftover chopped up)

2 tablespoon of salt

1 tablespoon of pepper

Directions:

Put chicken broth and water into a pot and boil. Once at a rolling boil add all the ingredients into the pot. Turn down heat and simmer for 2 hours.

Put in blender/food processor and blend until smooth. 

Store in fridge or freeze.

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My husband thought it tasted similar to split pea soup. I thought it tasted half like split pea soup and French onion soup. I love experimenting, there is alway a surprise at the end. 

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