Garnish this stew with sprigs of coriander and serve with side dishes of plain yogurt, chutney, rice, cooked spinach and pappadams (spicy Indian wafers).
While most reindeer prefer a diet of grasses and lichen, Rudolph and the boys have been known to enjoy a carrot or two.
This dish has a spicy kick to it. However, it can be customized by adding as much or as little of the garlic chili sauce as you like. Serve with hot cooked rice or egg noodles.
A simple small-batch relish is a good way to turn abundant zucchini into something more creative than the typical side dish. The single-jar yield means you don't have to process it in a boiling water canner – just refrigerate it in an airtight container. Serve the relish with grilled chicken or pork, on grilled burgers or sausages, or even in place of salsa with tortilla chips.
This meal comes together in no time thanks to packaged coleslaw, which also provides the crunch. Convenient tortillas replace the traditional small thin pancakes. Serve with a drizzle of hoisin sauce, if desired.
This sweet, tangy, hot zucchini relish gives your mouth a thrill. Use it on everything from hamburgers and hot dogs to tuna salad sandwiches.
The thick meat sauce on these noodles is a bit like an Asian-style Bolognese. The cooked noodles tend to stick together if they stand for a while, so mix the sauce into them and eat right away for the best texture. For a twist, serve the sauce over rice with a side of steamed bok choy.
The key to this recipe is simple: Don't overcook the eggs or the shrimp, which, if overdone, can become rubbery in texture. The eggs are ready as soon as they're set, and the shrimp is cooked once its uniformly pink and opaque. Serve over steamed rice.
This flavourful Philippine stew, with its mellow mix of vinegar and soy sauce, pairs beautifully with rice or noodles.
