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Bacon and Veggie Fried Rice Chicken & Hokkien Noodle Stir

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Bacon and Veggie Fried Rice Chicken & Hokkien Noodle Stir A note on Food Safety: We use ‘shelf stable’ meats that need no refrigeration. They are readily available from Coles, Aldi or Online. Recommendations of what to use are added to the recipe below. Cooking safe food is essential for your health, please do not bring fresh meats or precooked meals that need refrigeration on program. “We didn’t inherit the earth from our parents, we’re borrowing it from our children!” Bacon and Veggie Fried Rice Serves 6 people Ingredients: 1x 500g packets Rice 1x 50g packets surprise peas 1x Onions 1x cloves garlic 2x Zucchini 1x 150g pk Crumbled Bacon (we use ‘Hormel’ brand crumbled bacon. It is available from Aldi, Cosco or online) 1x red Capsicum 1x Carrots 1x 3cm piece Ginger, (about 4­5 tablespoons grated) 4x tablespoons Soy sauce (or to taste) 4x tablespoons Sweet chili sauce (or to taste) Oil (for stir­frying) Method: Cook rice in boiling water with surprise peas. Chop onion, garlic, zucchini, bacon, capsicum, carrot and ginger. Heat oil in wok, fry onion and garlic until tender. Add ginger and other vegetables. Add bacon (or cook separately if there are vegetarians in the group) and stir fry until cooked. Add drained rice and mix well. Stir in soy sauce and sweet chilli sauce to taste. Any leftover vegetables from other dinners can also be added to the meal. “We didn’t inherit the earth from our parents, we’re borrowing it from our children!” Chicken & Hokkien Noodle Stir Fry Serves 6 people: Ingredients: 1x 600g of Chicken (either ‘pouch’ chicken, sold near the tinned fish etc. at Coles or Aldi or Freeze Dried Chicken, available online from companies such as ‘back country foods’ if using dried chicken, allow about 30g of meat per person as it will expand once hydrated) 3x cloves garlic 1x bunch bok choy 1 x small broccoli 2x Carrots 1x Onions 2x Zucchini 75g snow peas 2x 440g packets Hokkien Noodles 4­5 tablespoons Sweet Chili Sauce (or to taste) 4­5 tablespoons Honey (or to sauce) 4­5 tablespoons Soy sauce (or to taste) Oil (for stir­frying) Method: Slice chicken and chop garlic & vegetables. Soak noodles in pot of hot water to loosen. In wok, stir fry the veggies & garlic until soft. Add drained noodles to wok. Add soy sauce, sweet chilli sauce and honey for taste. Serve vegetarians then add chicken, heat through and serve. Minestrone Style Soup Serves 6 people: Ingredients: 1x 500g packet Pasta 10g dried Parsley 1x 50g packet Surprise Peas 1x vegetable Stock cubes 1x Carrots 1x 150g tub Tomato paste 2x Potatoes 2x tsp Salt & 1x tbsp pepper (or to taste) 1x Onions 10g dried mixed herbs 3x cloves garlic 1x 100g bag Parmesan Cheese 1x 425g tin crushed tomatoes Oil (for stir­frying) 1x 250g stick Salami (we use Tibaldi brand salami as it holds best outside refrigeration) 1x 220g tin 4 bean Mix Method: In pot cook pasta and peas in boiling water. Finely dice carrot and potato. (Note: the smaller the carrot and potato are diced the quicker they will cook.) Set aside. Chop onions. Fry in wok with garlic in a little oil until tender. Rinse and chop Bok Choy, set aside. Add to wok the carrots, potato, tinned tomatoes, 4 bean mix, (including liquid from both cans), parsley, Bok Choy, stock cubes and approx 500mL water per person (2 large cups = 500mL). Stir through tomato paste. Simmer until carrot and potato are soft. Season with salt, pepper, mixed herbs (and any leftover vegies from other meals). Bring to boil then add to pasta & peas. Add more water if needed. Serve vegetarians before adding chopped Salami. Sprinkle with parmesan cheese and serve. Tuna and Pasta Napoli Serves 6 people: Ingredients: 1x vegetable stock cubes 1x 500g packet Pasta 1x 50g packets surprise peas 1x Onions 1x green Capsicum 2x cloves garlic 1x 150g tub Tomato paste 1x tbsp. dried Oregano 3x tomatoes 2x tsp salt & 1x tbsp. pepper (or to taste) 4x 100gm sachets plain tuna (available at coles, aldi etc. near the tinned tuna, you could also use pouch salmon or chicken if preferred.) 1x 100g bag Parmesan Cheese Oil (for stir­frying) Method: Add crumbled stock cubes to pot of boiling water and cook pasta and peas until soft. Chop onions, capsicum and garlic. In wok, fry onions, capsicum and garlic in a little oil until soft. Add tomato paste and stir through. Add sufficient water to make a sauce then add oregano and chopped tomatoes. Season to taste with salt and pepper then simmer gently for approx 10 minutes adding more water if needed. Serve sauce over drained pasta for vegetarians. Add tuna to the sauce and heat through. Serve with a sprinkle of parmesan cheese. Curried Chicken and Rice Serves 6 people: Ingredients: 1x 500g packets Rice 1x 50g packets Surprise Peas 50g dried mushrooms 1x Onions 2x Carrots 1x medium head Broccoli 1x 600g of Chicken (either ‘pouch’ chicken, sold near the tinned fish etc. at Coles or Aldi or Freeze Dried Chicken, available online from companies such as ‘back country foods’ if using dried chicken, allow about 30g of meat per person as it will expand once hydrated) 1x 50g sachet Curry Paste (Asian Home Gourmet mild Thai red curry paste is a good option for younger students) 2x 50g sachet Coconut Milk powder (Available from most supermarkets in the asian food section.) Oil (for stir­frying) Method: Cook rice in boiling water with surprise peas. Soak mushrooms in separate bowl of hot water for 10 minutes to rehydrate. Dice onions & carrots. Break broccoli into florets & chop the stem into small pieces. Thinly slice chicken. In wok fry carrot, broccoli and onion together in a little oil, until soft. Mix coconut milk powder with some warm water as per packet directions. Add Curry paste bit by bit so it’s not too spicy. Add curry sauce mixture and mushrooms to vegetables. Serve vegetarians then add chicken to curry and heat through. Serve over drained cooked rice and peas..
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