3ABN Today Cooking Program | Cooking With Jeremy

CURRIED ZUCCHINI FRITTERS
    Ingredients:
  • 1 medium onion, finely diced
  • 3 zucchini, grated
  • 1 cup chickpea flour
  • ½ cup water
  • 1 teaspoon salt
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon poppy seeds
  • 1 teaspoon mild curry powder
  • oil for shallow frying
Directions: Place prepared zucchini into a medium mixing bowl and stir in the chickpea flour. Add water if necessary.
Add chili sauce and poppy or sesame seeds. Sauté onions with a little oil and add to zucchini mixture.
Add curry powder and mix. Drop mixture by spoonful into heated oil in skillet. Fry 1 – 2 minutes on each side.
* Substitute corn for corn fritters. To save time, you can prepare the mix ahead of time and store it in the fridge.


APRICOT OAT SLICE
    Ingredients:
  • 2 15-oz. cans apricot, drained
  • 1/4 c. oil
  • 1/2 c. shredded coconut
  • 1/2 c. rice flour
  • 3 c. quick oats
  • 1/4 c. sesame seeds
  • 1 c. honey
Directions:In a medium mixing bowl, combine oats, oil, honey, rice flour, sesame seeds and shredded coconut. Mix well.
Press half of the mixture into an oiled 8 x 8 inch baking pan.
Drain and mash apricots. Spread apricot mixture over oat mixture in pan.
Top with remaining oat mixture and bake at 350 degrees for about 20 minutes. Garnish with fresh apricots and sliced almonds.
* Can substitute plums for apricots.

PUMPKIN RISOTTO CAKES
    Ingredients:
  • 2 c. cooked brown rice
  • 1 tsp. oil
  • 3 c. pumpkin or butternut squash, roasted until soft
  • 1 red bell pepper, finely diced
  • 1/2 c. chickpea flour
  • 1/2 tsp. salt
  • 2 tsp. mild curry powder
  • 1/2 tsp. fennel seeds
  • 1/2 c. water
  • 1 Tbsp. poppy seeds or black sesame seeds
    fresh cilantro for garnish
Directions:In a medium mixing bowl, combine brown rice, curry powder, fennel seeds, poppy or sesame seeds, salt, chickpea flour, red bell pepper, pumpkin and water.
Mix very well with hands. Place by 1/2 cup measure onto oiled baking sheet. Bake at 350 degrees for 10 – 15 minutes.


THAI GREEN CURRY LENTILS
    Ingredients:
  • 3 c. sweet potatoes, cubed and roasted
  • 1 onion, slivered
  • 1 tsp. oil
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. ginger puree
  • 2 Tbsp. lemon grass paste
  • 1 tsp. Thai green curry paste
  • 1 1/2 – 2 c. water
  • 2 c. green lentils or French lentils, cooked or canned
  • 1 tsp. salt
  • 2 Tbsp. honey
  • 1 red bell pepper, diced
  • 3/4 c. coconut cream
  • 1/2 c. fresh cilantro
Directions:Sauté onion, garlic, ginger, lemon grass and Thai curry paste in oil.
Add water, lentils, sweet potatoes, honey, salt, red bell pepper and coconut cream.
Cook until slightly thickened. Stir in cilantro. Serve with brown rice.


THAI SATAY NOODLES
    Ingredients:
  • 3 large sweet potatoes, roasted
  • 1 tsp. oil
  • 6 oz. long rice noodles
  • 2 c. satay sauce
  • 1 red bell pepper, diced
  • 2 scallions, chopped
  • 2 Tbsp. sweet chili paste
  • 1 c. chopped fresh cilantro for garnish

    Satay Sauce:
  • 1 large onion, finely diced
  • 2 Tbsp. ginger puree
  • 2 cloves garlic, finely chopped
  • 2 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 c. peanut butter
  • 1 c. hot water
  • 4 Tbsp. honey
  • 1/2 tsp. salt
  • 1/2 tsp. chili puree, opt.
Directions:In a large saucepan, sauté onion, garlic, and ginger puree in oil. Add honey, chili paste, salt, cumin, turmeric and coriander.
Add water, peanut butter and simmer a few minutes. Set aside to cool.
To prepare rice noodles, place in boiling water for 10 to 15 minutes. Drain. I
n a medium bowl, combine rice noodles, sweet potatoes, red bell peppers, scallions, cilantro and sweet chili sauce. Mix well.
Pour sauce over noodles. Serve hot or cold.


CURRIED ZUCCHINI FRITTERS
    Ingredients:
  • 1 medium onion, finely diced
  • 3 zucchini, grated
  • 1 cup chickpea flour
  • ½ cup water
  • 1 teaspoon salt
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon poppy seeds
  • 1 teaspoon mild curry powder
  • oil for shallow frying
Directions: Place prepared zucchini into a medium mixing bowl and stir in the chickpea flour. Add water if necessary.
Add chili sauce and poppy or sesame seeds. Sauté onions with a little oil and add to zucchini mixture.
Add curry powder and mix. Drop mixture by spoonful into heated oil in skillet. Fry 1 – 2 minutes on each side.
* Substitute corn for corn fritters. To save time, you can prepare the mix ahead of time and store it in the fridge.


CREAMY THAI PUMPKIN SOUP
    Ingredients:
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. ginger puree
  • 1 tsp. oil
  • 2 c. pumpkin or butternut squash, peeled, cubed and roasted
  • 4 c. hot water
  • 1 pinch cayenne pepper
  • 1 tsp. Thai red curry paste
  • 4 Tbsp. honey
  • 1 tsp. salt
  • almond cream *
Directions: In a medium mixing bowl, combine oats, oil, honey, rice flour, sesame seeds and shredded coconut. Mix well.
Press half of the mixture into an oiled 8 x 8 inch baking pan.
Drain and mash apricots. Spread apricot mixture over oat mixture in pan.
Top with remaining oat mixture and bake at 350 degrees for about 20 minutes. Garnish with fresh apricots and sliced almonds.
* Can substitute plums for apricots.