Asian Style Ratatouille Recipe using World Foods Fusion of Taste Sauces

    Our family loves trying ethnic food.  Before the children were diagnosed with food allergies, Sundays usually meant food adventure. We would go to church early at 8 in the morning so that we can drive around and look for an usual restaurant. The kids grew up trying new cuisine --- Indian, Chinese, Thai, Vietnamese, Afgan, Greek, Italian, Polish etc.  As long as the food tastes good, they are happy.  

     After we found out that food allergies are to blame for their constant coughing, asthma attacks, eczema and stomach problems, our food trips almost stopped.  Yes, we still get to eat out. However, it became very limited.  Often times, just once a month and each restaurant must be carefully scrutinized before we go.     

     Since most of our meals are now home cooked, I try my best to make it more exciting by preparing international themed dishes.  I confess, I now have an tremendous obsession with spices, herbs and even flours that my kids now call our kitchen, The Lab. 

     Anyway, cooking from scratch has become a way of life for me.  I admit, it is a tedious process but it leaves me no choice because it is quite difficult to find packaged seasonings or sauces that would be go with my family's multiple food allergies. Then recently, as a Moms Meet Ambassador, I was asked to try WorldFoods Sauces and Marinades.  

       

     When I first heard about WorldFoods products, I can't help but go their website and check.  I mean, it is too good to be true. Their FREE from Range of sauces and marinades were carefully made with 100 percent, fresh natural ingredients and authentic herbs and spices.  It is also free of added oil, trans fat, artificial ingredients, preservatives, coloring or food flavor enhancers. There are no GMOs and the best part, no hidden allergens like peanuts, nuts (except coconut), dairy, gluten, egg, soy, fish and shellfish.  Yes, it is Top 8 safe.  

    After trying the 4 types of sauces they sent me to try, I have to say, these Asian style sauces are a blessing!  Not only are they allergy friendly, it makes regional food really easy and convenient. The flavors are very accurate too. (I'm an Asian remember?)  My kids love that the sauces and marinades are delicious and not too spicy like most restaurants have. For those who like it on the hotter side like me, a pinch of cayenne pepper should do the trick.  They are nice to have on hand especially on days I need to whip up something fast.

 

    

      That's me photobombing the Indonesian Fried Rice paste.  Just to let you know, I don't work for World Foods.  More so, there's no endorsement contract between us. :)

    Anyway, here's a quick recipe inspired by my children's current DVD obsession - Disney's Ratatouille.  This simple and easy dish is made with just summer vegetables and World Foods Thai Coconut Galangal Stir Fry Sauce.

      Happy cooking!

- Roz
         

  

Ingredients:

2 Tbs. canola oil
1 Tbs. minced garlic
1/3 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped red bell pepper
3 cups chopped zucchini
3 cups chopped yellow squash
2 cups chopped eggplant
1 12 oz. bottle World Foods Thai Coconut Galangal Stir Fry Sauce
1 tsp. sea salt
1 Tbs. chopped fresh parsley

1. In a big skillet, heat oil.
2. Saute the onions, garlic and tomatoes for 4 minutes.
3. Add the red bell pepper, yellow squash, zucchini and eggplant.  Saute for 4 minutes.
4. Pour the Thai Coconut Galangal Sauce over the vegetables.  Mix well.  Bring to a boil.
5. Season with 1/2 a tsp. of salt. Taste to make sure you have enough salt.  Depending on how much water the vegetables have, you might need to add the remaining 1/2 tsp of salt.
6. Simmer for 5 minutes or until the texture of the vegetables is to your liking.
7. Turn of heat and add the chopped parsley.
8. Serve hot with steamed rice or quinoa.
9. Enjoy!

Disclaimer:  I received this product for free from the sponsor of MOMS Meet Program, May Media Group, LLC, who received it directly from the manufacturer.  As a MOMS Meets blogger, I agreed to use this product and post my opinion on my blog.  My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of the product.

Ginisang Mungo (Green Mung Bean Stew)

      Looking for an easy and very affordable stew that can feed an army?  This mung bean recipe is one of my favorites.  While growing up in the Philippines, my grandmother used to cook this dish every Friday and serve it with rice and fried fish.  As for me, I prefer to eat it as is.  

 

      When I first learned that our family needs to be wheat, egg, dairy and soy free, this dish was one of firsts that came to my mind.   With just simple basic ingredients, this recipe can easily be converted to suit any diet. It is packed with protein and makes use of whatever meat you have on hand.  You can even use fish or tofu (if your diet permits).     

 

 

Ingredients:

 

2 tbs. canola oil

1 tbs. minced garlic

1 medium sized yellow onion sliced

1 cup tomatoes (chopped)

1/2 pound pork chunks (1 inch cubes). You can also use shrimp or bone in chicken thigh meat 

1 bag 400g green mung beans (about 1 1/2 cups)

2 quarts chicken stock (Feel free to use beef or vegetable stock)

4 tbs fish sauce (or you can use Salt. Just start with 1 tbsp and add according to your taste)

1/2 tsp ground black pepper

2 bags spinach

 

 

1. Heat canola oil in a dutch over or big stew pot. (medium heat)

2. Saute garlic, onions and tomatoes for about 3 mins or until the tomatoes becomes mushy.  Make sure to keep on stirring to avoid burning.

3. Add pork or chicken. Brown meat about 5 mins. (If you are using shrimp, add it at step 8)

4. Stir in mung beans and saute for about 3 mins.

5. Add stock. Cover with lid. Increase heat to high and bring to boil.

6. Once it started to boil, lower heat and simmer for 20-30 mins or until the beans are tender.  

7. Season with fish sauce ( or salt) and ground black pepper. Start with 2 tbsp fish sauce or 1 tbsp salt and taste before adding more. Remember most stock has some added salt already.

8. If you are using shrimp or fried tofu (if you are not allergic), add it at this point. Stir until shrimps turn pink.

9.  Add spinach and mix the stew. Cover and turn off heat. 

10. Wait 5 minutes before serving.  The heat of the stew will cook the spinach making it soft but not mushy.

 

Notes:

- The key to this stew is adding flavor. So make sure you use a good brand of stock or if you can make your own, the better.

- I find that using bone in meat produces a richer flavored dish.

- Fish Sauce can be found in the Asian Aisle of most groceries.  It is also readily available at the Asian Market.  If you have soy allergies, make sure you read the label because some brands (the cheaper ones) tend to have additives. Don't be afraid to try it.  Though it smells really fishy, it adds a really nice flavor to dishes.  If you like to taste it purely, dip a finger on it and lick it.  I don't recommend using a teaspoon because it's like salt water. A little goes a long way.

- The dish will thicken if you save it for later. Yes, you have to refrigerate the leftovers.  Just add some water to lighten the consistency when you reheat it.

 

      Try it and let me know what you think.  Have a great Saturday!

 

-Roz