Sesame Crusted Tofu Steaks with Kale

I know, I know, some people will find this dish absolutely repulsive (Kris, JJ you reading??) However, this meal was so full of flavor and texture, it was absolutely delicious. And it's just so healthy.

I know there are some people who will never convert to tofu, but for those of us who love it, this was delicious! It had a great, meaty soy flavor, which was highlighted by the smoky tahini and spices. Crunch from the sesame seeds balanced the soft inside of the tofu.

The kale was earthy and sweet and smokey, just how I love it. I wouldn't serve this meal to just anyone, but if you're a kale and tofu lover, it will be a hit.

Sesame Crusted Tofu Steaks with Stir Fried Kale

1 package of extra firm tofu

1 tbsp. tahini

1/2 tsp. Chinese 5 spice powder

1 tbsp. sesame seeds

1 large bunch of kale, stems removed and chopped

1 garlic clove, minced

1 tbps. EVOO

1/4 cup soy sauce

1 tbsp. honey

1/2 tsp. crushed red pepper flakes

1 tsp. corn starch

Remove tofu from package, drain and cut in half.

Wrap each steak in a tea towel, and place under a dutch oven or something heavy to press out excess liquid for about 15 minutes.

Preheat oven to 500 degrees.

Line a cookie sheet with foil, spray with nonstick cooking spray.

Place tofu steaks on cookie sheet.

Smear with tahini, sprinkle with 5 spice powder, and top with sesame seeds.

Bake for 20 minutes, until seeds are toasted and tofu is firm and browned on the bottom.

While the tofu roasts, prepare the kale.

In a small dish, whisk together soy sauce, honey, red pepper flakes and cornstarch.

Heat a large wok over medium heat.

Add EVOO and garlic, cook for 30 seconds, until fragrant.

Add kale, toss to wilt for 1 minute.

Add sauce, continue to toss and wilt kale.

When kale is cooked to desired doneness, plate.

Top with tofu steaks.

Serve with sriracha.

Vegetable Wonton Soup with the Works

I've been trying to hold off on preparing this dinner until the winter months, but I couldn't wait any longer! This soup is similar to a traditional wonton soup, but it's got a few additions that make it into a very flavorful, very filling meal rather than a first course.
Back in June, JJ and I went to Siam House in Bloomington. Dinner was delicious, but what made it most memorable was the wonton soup. Usually wonton soup is a few floating wontons in a really salty broth with a few scallions and sliced button mushrooms floating in it. When the server brought out a large cauldron of soup and removed the lid, I was in a cilantro scented heaven! The pot was full of baby bok choy, bean sprouts, cilantro sprigs, and plump, translucent wontons. I later read that the wontons were a mixture of ground pork and shrimp, though I think the shrimp flavor was overshadowed because I couldn't tell it was in there.
JJ isn't a big cilantro fan, he can take a sprinkle here and there, but the big sprigs turned him off. I figured it would be a great recipe to recreate while he is not home at dinner this week! I made the wontons out of a tofu and vegetable mix, and they were just as good and flavorful as the pork variety. I also used egg roll wrappers and trimmed them down a bit because my wonton wrappers always unseal because they're too small (or I fill them too much).
This dish was easiest to prepare in a deep, wide skillet rather than a pot because I didn't want to disturb the wontons too much as I always fear they'll burst on me!

Vegetable Wonton Soup with the Works

Wontons:

12 egg roll wrappers

1 carrot, peeled

1 c. shredded cabbage

6 oz. shiitake mushrooms

4 scallions, chopped

4 garlic cloves

1 tsp. grated ginger

4 oz. firm tofu, crumbled

2 tbsp. soy sauce

2 tbsp. oyster sauce

pinch of crushed red pepper

salt and pepper

2 tsp. cornstarch

Soup:

8 c. vegetable stock

2 baby bok choy, trimmed and halved

4 oz. bean sprouts

10 sprigs of cilantro

2 scallions, sliced

Place carrot, cabbage, mushrooms, scallions, garlic and ginger in a food processor.

Pulse until ground into small bits, but not pureed.

Add to a skillet with 1 tbsp. EVOO over medium heat.

Saute' for 5 minutes, season with salt and pepper, remove from head and cool to room temperature.

Add tofu to a mixing bowl, crumble with fingers.

Add soy and oyster sauce, crushed red pepper flakes and cornstarch, mix well.

Add vegetables, mix again.

Lay wonton wrappers on a cutting board, fill with 2 tbsp. tofu mixture, wipe sides with water, seal and press, fold over and seal the points, see wonton photo below.

When finished, place wontons on a baking sheet and place in the freezer.

Heat a large, deep skillet over medium-high heat.

Add stock and bok choy, bring to a simmer, add bean sprouts, cilantro, scallions and wontons.

Simmer for 5-6 minutes, until wontons are translucent and float, be careful and don't move them too much, do not boil soup.

Serve as soon as possible, if wontons sit they may start to disintegrate into the soup!

my preferred way to wrap up a wonton or dumpling, they always seem to keep from falling apart this way!

the adoarble and delicious baby bok choy

my preferred cooking vessel for preparing the soup

Coco-Peanut Noodle Salad

I absolutely love Asian flavored Peanut noodle salads. Since I was not going to be eating the 2 other dishes, I decided to make one of my favorite and fill my plate! I added a few different things, like coconut milk and lime. It was delicious as always, full of veggies and very filling!

Coco-Peanut Noodle Salad

12 oz. wide rice noodles

8 oz. snow peas, roughly chopped

1 red bell pepper, sliced

2 c. shredded cabbage

1 c. shredded carrots

4 scallions, sliced

Sesame seeds, for garnish

Sauce:

1/2 c. light coconut milk

1/2 c. creamy organic peanut butter

1/3 c. light soy sauce

2 tbsp. rice wine vinegar

1 tbsp. light brown sugar

1 tbsp. Thai chile paste

Juice of 1 lime

1 garlic clove, grated

In a large bowl, whisk together sauce ingredients.

Cook noodles accoring to package.

Add noodles, snap peas, bell pepper, carrots and cabbage to mixing bowl.

Toss to coat everything in sauce.

Top with sesame seeds and scallions.

A Year Ago: Dark Chocolate Sorbet

Mu Shu Vegetables

My absolute favorite thing to order when we get Chinese take out is Mu Shu Vegetables. I love the cabbage in the sweet and smoky hoisin sauce with the shredded egg and mushrooms, it's delicious! However, I'm sure when I order it out there's lots of extra fat and salt, so I decided to try making it at home. Usually we also order a few other things, so there's extra rice, and I usually eat my mu shu mixture over rice and don't use the pancakes, but tonight I had some extra whole wheat wraps that needed to be used.
The reason I made this dish is because today on Ash if Fit, the featured SuperFood is cabbage!
One thing I used in this recipe that's traditional in Mu Shu is black chinese mushrooms, often found dried in the market. After I reconstituted the whole package in water, I had tons of mushrooms! I had no idea the tiny dried up bits would grow like they did! I left the extras in the water and froze it to use at a later time. I have no idea if that was what I should do, but we'll see!

Mu Shu Vegetables

4 dried black mushrooms
2 eggs, beaten with salt and pepper
1 tsp. sesame oil
2 cloves garlic, grated
½” grated ginger
4 cups finely shredded Napa cabbage
2 large carrot, shredded
3 scallions, sliced
¼ c. soy sauce
1 tbsp dry sherry
2 tbsp. Hoisin sauce
½ c. edamame
½ tsp. crushed red pepper flakes

Mandarin Pancake Wrappers or Brown Rice
Hoisin sauce
Chinese Mustard


Place mushrooms in a bowl, cover with boiling water, let sit for 20 minutes.
Beat eggs in a small dish, set aside.
Prepare all vegetables.
Heat a wok over medium. Spray with nonstick spray, add eggs and cook for 2 minutes, flip and cook for 30 seconds.
Fold into thirds, slice thinly and set aside.
Heat wok over high, add sesame oil and crushed red pepper flakes.
Grate in garlic and ginger, sauté for 1 minute.
Add cabbage, carrots, and scallions. Toss and cook for 3 minutes.
Add soy sauce, sherry and hoisin.
Toss to coat, all water should be cooked out.
Turn heat off, add edamame and sliced egg.
To serve, smear extra hoisin and mustard in a mandarin pancake, top with some of the cabbage mixture, fold like a burrito and serve.

SuperFoods: Cabbage, Edamame (soy), Ginger, Garlic

Sidekicks: Carrots, Scallions, Mushrooms

A Year Ago - Fiji! Roti, Pea and Potato Curry, Curried Citrus Chicken Papaya, Rum Currant Scones

Summer Rolls

I saw a photo of summer rolls on the cover of a cookbook last week when I was at the library, and I instantly put them on the menu. They are so easy to make, so fresh tasting, and very healthy. I made mine with tofu and vegetables, but you can use crab, shrimp, fish, or any other protein. I also made a big bowl of steamed veggies tossed in TJ's Island Soyaki, which I love. It has big chunks of fresh ginger, sesame seeds, pineapple juice, and is very fresh tasting. It is a bit sweet for me, so I don't use too much.
After I made my rolls, I did have issues with them sticking together, anyone have advice on how to keep the rice paper from sticking?

Summer Rolls

Makes 8

8 rice paper wrappers

1 oz. rice noodles, cooked

1 block of thai marinated tofu, sliced

1 yellow pepper, julienned

1 english cucumber, julienned

2 carrots, julienned

1/2 avocado, julienned

Dipping Sauce:

1/4 c. soy sauce

1 tsp. Chinese Mustard

1 tsp. Thai Chile Paste

Prepare all vegetables, set on a cutting board.

Dip wrappers one by one in a bowl of warm water.

Place on parchment paper, add noodles, tofu, carrots, cucumber, peppers, and avocado.

Roll up like a burrito. Repeat.

Refrigerate until ready to eat.

Mix all dipping sauce ingredients in a small bowl.

A Year Ago: Irish - Chicken with Bacon, Cabbage and Cider, Buttermilk Mashed Potatoes

and, I absolutey LOVE these: Rolled Carrot Cake Bunny Cookies

Roasted Sweet and Sour Tofu with Peanut Soy Noodles and Veggies

About two weeks ago, during my quick/cheap/few ingredients challenge, I made a Peanut Soy Chicken and Noodle Bowl. It was so great, I honestly wanted to make it the next night. I was originally going to make it with tofu, but since my husband isn't a big tofu fan, I went with chicken.

Since he was gone again for dinner, I decided to make another version of it, but with roasted tofu and some different veggies. I also had the noodles warm this time. It was so delicious, even better with the tofu!

Roasted Sweet and Sour Tofu with Peanut Soy Noodles and Veggies

(serves 2)

1 brick of extra firm tofu, drained and diced

2 tbsp. light soy sauce

1 tbsp. rice wine vinegar

1 tbsp. honey

1 tbsp. thai chili paste

1 tbsp. creamy peanut butter

3 tbsp. light soy sauce

5 oz. Barilla plus thin spaghetti

1 red bell pepper, sliced
3 scallions, sliced
1 6 oz. bag snap peas

2 carrots, peeled and shredded
handfull of cilantro, minced

Whisk together soy sauce, vinegar, honey and thai chilie paste. Toss tofu in mixture, refrigerate for 30 minutes to a few hours.

Preaheat oven to 450 degrees. Bring a large pot of water to a boil.

Line a baking sheet with foil, spray with nonstick spray. Place tofu on the baking sheet, and roast for 15 minutes, tossing a few times to brown all over.

Add pasta to boiling water, during the last minute add snap peas. Drain, set aside.

In a large mixing bowl, combine soy sauce and peanut butter, whisk until smooth. Add veggies and pasta, toss to combine.

Plate, top with tofu cubes and cilantro.

A Year Ago: Chicken Enchiladas

Dinner Challenge: Peanut Soy Chicken and Cold Noodle and Veggie Bowls

For dinner tonight, I wanted to make something Asian inspired, with chicken, and pantry items to keep within my 10 ingredients. I used the same ingredients in the marinade and sauce, and used a thin pasta noodle because it was on sale, I had a coupon, and it cooks quickly! I also pounded the chicken extremely thin so it cooked very quickly and was still moist.
This was a giant bowl of food, super filling and delicious, and very healthy!
The price is pretty negotiable because most people have peanut butter and soy sauce on hand, but I bought new just to price it out exactly.

Peanut Soy Chicken and Cold Noodle and Veggie Bowl

2 chicken breasts, pounded very thin (on sale for $1.69/lb)

3 tbsp. creamy peanut butter (bought a new jar for $1.50)

1/2 c. lite soy sauce (new bottle for $1.99)

black pepper

1/2 box Barilla plus thin spaghetti ($1.50)

1 can water chestnuts, sliced ($.99)

1 orange bell pepper, sliced ($1.50)

1 bunch scallions, sliced ($.50)

1 6 oz. bag snap peas ($3)

1 bunch cilantro ($.50)

Sesame seeds, sesame oil, grated ginger, or any other garnish

Bring a large pot of water to a boil.
Preheat grill pan to medium-high heat.
In a shallow dish, whisk 2 tbsp. peanut butter with 1/4 c. soy sauce.
Microwave for 45 seconds if necessary, to loosen peanut butter.
Add black pepper, whisk.
Pound chicken thin between saran wrap.
Spray pan with nonstick spray.
Dip chicken in peanut sauce, then place on the grill pan. Cook for 4 minutes.
Drop the pasta in the water, cook for 6 minutes.
Chop the veggies.
In another large bowl, whisk together 1 tbsp. peanut butter, 1/4 c. soy sauce and pepper.
Again, microwave for 45 seconds if necessary.
Flip the chicken, cook for another 4 minutes, or until done.
If desired, during the last minute of cooking pasta, add the snap peas to take off the bite.
Drain and rinse with cold water, pour into the bowl with sauce. Toss to coat.
Add the veggies, toss again.
Take the chicken off the grill pan.
Plate the noodles, slice the chicken, place on top and sprinkle with sesame seeds.


Total Time - 19 minutes
Total Cost - $13.17 (including new jar of peanut butter and bottle of soy sauce)
Total Ingredients - 10

One Year Ago: Baked Chicken Parmesan and Penne with Eggplant Puree

Restaurant Review: Siam House

Siam House

430 E. 4th St.

Bloomington, IN

(812) 331-1233

http://www.siamhousebloomington.com/

Location: Corner of 4th and Dunn

Cuisine: Southeast Asian

Price: About $15 for an Entree, $5-10 for an Appetizer

Last Friday I had to prepare our month end financials by the end of the day, so that meant coming in really early and staying late. I was not in the mood to cook, so we decided to go out. I knew I wanted to eat outside, so I told JJ we should park the car and walk around downtown until I found somewhere we hadn't been that had outside seating.

My co-workers had told me I should try Siam House because they'd been there a few times and love the lunch buffet, so we decided to give it a try. JJ wasn't so sure he wanted to go because he's not a big fan of Chinese food, but I saw there were curries and some Thai inspired food, so he agreed.

The atmosphere outside is wonderful, the patio is behind a white picket fence with ivy vines and tons of pretty yet eclectic garden decorations. It was like a secret garden with the bumpy brick floor and the overgrown, lush greenery. It was exactly the atmosphere I was looking for after spending a long day in the office staring at the computer.

We looked over the menu for quite some time. They have so many varities of stir frys, curries, barbeque, noodles, rice dishes, and appetizers.

We decided to order wonton soup while we looked over the menu. The soup came out in a large pot to serve family style. It was the most delicious and original wonton soup I'd ever seen. The wontons were definitely hand made, they looked like purses, filled with ground pork and shrip. Then simmered in the broth were baby bok choy halves, bean sprouts and whole stems of cilantro. The vegetables gave the soup such delicious flavor, and added substance, which wonton soup is often lacking.

The Siam House recommends, like many Asian restaurants, to order a few different style dishes and eat family style. Since only JJ and I were there, he ordered a curry and I ordered a stir fry.

JJ decided he'd order a curry for us to share. We're both partial to red curry, so he ordered Gang Dang with Chicken, a red curry simmered with coconut milk, bamboo shoots, carrots, zucchini, green beans, eggplant and basil leaves. On a scale of 1-5 of heat level, he ordered a 3. I thought it could have used a bit more spice, but since it wasn't terribly spicy, the flavor of the curry was very strong. It was sweet from the basil, with hints of spice. It was brothy, which was great because it was served over rice and the rice really soaked up the curry.

I ordered a stir fry, Pad Tour Lun Tao with Tofu, which had snap peas, water chestnuts, broccoli, baby corn, carrots and onions in a garlic soy sauce. I ordered my spice level at a 4. My dish was much spicier than JJ's curry, which was nice because it really brightened up the vegetables and tofu. This dish was very similar in taste to Tofu in Garlic Sauce that any generic Chinese Food Restaurant would serve. I chose this dish because it had some of my favorite vegetables - snap peas, baby corn and water chestnuts.

I think the food at Siam House was great, but at the same time the entrees weren't anything that unusual. If I were to go back, it would definitely be for the wonton soup! Though there were a few other dishes I'd love to try with Pumpkin and Eggplant, and I wish I hadn't played it safe with something I knew I'd like.

If you'd like to try a curry similar to what we had at Siam House, check out this recipe! For a basic wonton soup recipe, check this out. I'm definitely going to try it out again with the cilantro, bean sprout and boy choy additions!

Baked Egg Rolls and Sesame Chicken Teriyaki

One of my co-workers got Chinese take-out for lunch last week, and as I watched her eat her egg roll, I decided to try out baked egg rolls, as I avoid all things fried, and try to make baked alternatives!

These egg rolls came out great, they were cripsy and delicious. I made Teriyaki Chicken and Snow peas alongside, and served the eggrolls with soy sauce and Chinese Hot Mustard.

It was the perfect make you own takeout for a Friday night!

Baked Egg Rolls

12 wonton wrappers

1 tsp. EVOO

4 cloves garlic, grated

1 " ginger, grated

1/2 c. shredded carrot

1/2 c. sliced scallions

2 c. shredded cabbage

1 red pepper, in julienne strips

2 tbsp. soy sauce

1 tsp. sesame oil

In a wok over high heat, add oil, garlic and ginger. Cook for 20 seconds constantly stirring, add carrots, scallions, and cabbage. Contine to toss over high heat for 2-3 minutes. Add soy sauce and continue to stir and cook until all of the liquid is out of all the vegetables, about 5-8 minutes. Turn heat down if veggies begin to burn at all.

Lay wonton wrappers out on cutting board. Spoon 1 heaping tbsp. of the mixture into each wrapper, fold over and tuck in sides, use a little water on your finger to seal the last edge.

Preheat oven to 400 degrees.

Place egg rolls on a nonstick baking sheet, bake for 12 minutes, remove, baste the tops with a little so sauce on a pastry brush, return to the oven for another 5 minutes. Serve.

Vegetable and Tofu Pad Thai

After seeing Katie’s post about Pad Thai last week, I’ve been craving it. I’ve also been staring at the half used box of rice noodles in the pantry for weeks, trying to think creatively….but the creativity wasn’t there, and a craving for pad thai was!

Pad thai can be a very unhealthy meal, loaded with calories and fat. I like to make mine a little healthier by using less noodles, and more veggies. The secret to the perfect pad thai is having everything prepped and sitting on your cutting board, because the meal takes no time to come together! The vegetables should not cook for a long time, or the dish will get soupy, they should just be heated through. I like to use marinated tofu in mine, but chicken or shrimp are good substitutes.

I have tried many pad thai recipes over the years, and never found one that was perfect. This is a mixture of Alton Brown’s, Bobby Flay’s, and a few others I’ve tried.

Tofu and Vegetable Pad Thai

6 oz. rice noodles

1 tbsp. tamarind paste

1 tbsp. fish sauce

2 tbsp. soy sauce

1 tbsp. brown sugar

1 tbsp. peanut butter

1 tbsp. rice wine vinegar

2 garlic cloves, minced

1 egg, beaten

1 shallot, sliced

2 c. bean sprouts

1 c. shredded carrots

1 c. sugar snap peas

1 red bell pepper, sliced

½ c. sliced scallions

1 block of thai peanut marinated tofu, cubed

Peanuts, Cilantro, Lime wedges (all optional garnishes)

Bring a few cups of water to a boil, pour into a dish with noodles and let them sit for 15 minutes, until soft.

Prep all veggies, set aside.

In a small bowl, mix fish sauce, soy sauce, brown sugar, peanut butter, and vinegar.

Heat a wok over medium-high. Add 1 tbsp. EVOO, shallot and garlic, stir fry for 30 seconds, add the beaten egg, stir until cooked. Turn to high, add the drained noodles and the sauce mixture, heat through, toss in the tofu, bean sprouts, carrots, and snap peas. Toss to heat through for no more than 3 minutes. Plate, garnish with peanuts, scallions, cilantro and lime wedges.

Restaurant Re-Do

For my birthday last week, my husband took me to lunch at Malibu Grill, a Wolfgang Puck inspired restaurant. I’d been dying for a giant salad, and that’s exactly what I got there, the Chinoy Chicken Salad. It was a mix of asian veggies with crispy wontons and a soy-ginger dressing. I haven’t been able to stop thinking about it, so I decided to make my own version of a Chinese Chicken salad. I decided to add a few more veggies, as well as make a ginger-carrot dressing instead of a ginger soy vinaigrette. I also replaced the wontons and grilled chicken with chicken potstickers from TJ’s. I hope you enjoy this fresh, easy, and super healthy dinner!

Asian Salad with Ginger Carrot Dressing and Chicken Potstickers

1 small head romaine lettuce, chopped

1 small head savoy cabbage, chopped

½ cup bean sprouts

½ cup scallions, sliced

1 red bell pepper, sliced

½ cup snap peas

¼ c. shredded carrots

½ c. mandarin oranges in water

10 chicken potstickers

Dressing:

¼ cup shredded carrots

1” grated ginger root

2 tbsp. soy sauce

1 tbsp. honey

½ tsp. sesame oil

3 tbsp. EVOO

1 tbsp. rice wine vinegar

Salt and pepper

Garnish:

Sesame Seeds

Chopped Cilantro

Healthy Chinese

For dinner tonight, I wanted to try out making a healthy orange chicken. I’m much more comfortable with making up asian dishes since I’ve been doing a lot of experimenting and reading. Orange chicken seems healthy, but it’s usually dredged in flour and stir fried, so it can be oily. I decided not to fry the chicken, and to make it with a healthier sauce. I always get steamed chicken and broccoli when we get Chinese take out, so I combined broccoli and peppers, and served it over brown rice. Please enjoy my take on a lighter orange chicken.

Spicy Orange Chicken with Broccoli and Peppers

2 boneless, skinless chicken breasts, cubed

1 head of broccoli

2 bell peppers in a 1” dice

For the Sauce:

1/2 cup fresh orange juice

Zest of 1 orange

1/2 cup soy sauce

1 tbsp. thai chili sauce

1 clove of garlic, grated

1/2” ginger root, grated

1 tbsp. cornstarch

2 tbsp. sugar

Prepared brown rice

Mix all sauce ingredients in a bowl, whisk and set aside.

Bring a nonstick wok to medium-high heat. Add 1 tbsp. evoo, then toss in chicken seasoned with salt and pepper. Cook for 3-4 minutes, until brown, toss around until almost cooked. Add in sauce, and turn to low. Let sauce thicken and cook chicken through.

Bring an inch of water to a boil, place steamer in the pot. Add in peppers, steam for a minute, add broccoli on top, steam for 3 more minutes.

Add drained veggies to the chicken mixture, plate over rice.

Asian inspired appetizer dinner

I’ve been trying to come up with a way to use my wonton wrappers in the freezer. A popular appetizer making the rounds is a salad in a wonton cup that has been baked in a muffin tin. I decided to try it out with one of my favorite summery dishes – slaw salad. Since the cups are an appetizer, I made asian style chicken meatballs, another appetizer option. I love taking an appetizer and stretching it into a dinner, or just serving a few appetizers for dinner. This is such a versatile meal though, it can be made into a Mexican style dinner using chili spiced meatballs and a corn salsa in the cups, or Italian with roasted red pepper meatballs and a caprese salad in the cups. If I’ve learned one thing from Rachael Ray, it’s “methods, not recipes,” where she gives you an outline for a meal, and gives you ideas to change it up ethnically or by the meat/veggies in it. I use this “method” cooking often with soup/salad/sandwich nights, as well as pasta and pizzas. I encourage you to try this framework of a meal and switch it up and let me know how it goes!

Asian Slaw in Wonton Cups with Asian Chicken Meatballs and Spicy Dipping Sauce

Shells:

24 wonton wrappers

Nonstick Cooking Spray

Slaw:

1 head of green cabbage, shaved

½ head red cabbage, shaved

1 cup bean spouts

2 carrots, shredded

¼ red onion, shaved or 5 scallion stalks, sliced

1 tbsp. cilantro, minced

Slaw Dressing:

2 tbsp. soy sauce

2 tbsp. EVOO

1 glove garlic, grated (optional)

1 tsp. grated ginger root

1 tbsp. honey

Salt and Pepper

Juice of 1 lime

Sesame Seeds and Cilantro, for garnish

Preheat oven to 375. Spray a mini-muffin tin with nonstick spray, lay a wonton wrapper in each cavity. Bake for 8 minutes, or until golden brown. Remove and cool to room temperature.

Whisk together dressing, set aside.

Toss slaw ingredients together.

Right before serving, toss dressing in with slaw. Spoon into cups and garnish.

*Add shredded chicken, shrimp, or diced tofu in the salad, if desired*

Asian Meatballs with Dipping Sauce:

1 lb. 99% fat free ground chicken or turkey

½ cup panko breadcrumbs

2 tbsp. soy sauce

Pinch of crushed red pepper flakes

1 egg white

1 tsp. grated ginger

1 tsp. grated garlic

3 scallion stalks, sliced thin

1 tsp. minced cilantro

Salt and Pepper

Mix all ingredients in a bowl, toss gently. Form into 4 sections, then form 4 meatballs from each quarter. Bake at 400 degrees for 15 minutes, or until cooked through, or brown in a nonstick skillet.

Spicy Dipping sauce

3 tbsp. thai chili sauce

2 tbsp. soy sauce

1 tsp. Chinese mustard

Whisk all ingredients together, serve chilled.

Pizza night, early!

Tonight is pizza night! I browsed online for some non-traditional pizzas, and found a Thai chicken pizza. I took the idea of making a pizza with Thai ingredients, and ran with it. I think the pizza was great! The flavors all married nicely, and it was Thai, but still pizza.

Thai Peanut Barbeque Chicken Pizza

1 pizza crust or dough ball

½ cup hoisin sauce

1 red onion, sliced

1 bell pepper, sliced

2 cups part skim mozzarella, shredded

½ tsp. crushed red pepper flakes

¼ cup scallions, sliced

1 cup bean sprouts

Chopped cilantro

2 thin chicken breasts

¼ cup peanut butter

¼ cup soy sauce

Salt and pepper

Preheat oven to 375. Roll out dough, top with hoisin sauce, bell peppers, onions, cheese, and crushed red pepper flakes. Bake for the time directed.

Preheat grill pan to medium high.Mix soy sauce, peanut butter, salt and pepper in a large bowl, toss in chicken to coat. Grill for 5 minutes per side.

Take off the heat and rest for 5 minutes.

Slice and arrange on pizza (after it’s finished baking).

Top with scallions, bean sprouts, and cilantro.

Fiji #6, #7 and #8

Tonight's dinner is another Fijian meal. Sam Choy was given Mr. Dean's Chicken Pilau recipe, and published it in Sam Choy's Polynesian Kitchen. Mr. Dean was a 3rd generation Fijian, whose ancestors were from China. The 2 sides I paired with this were from another Sam Choy cookbook, Island Flavors. The snap pea sauce was delicious, and can be used on any vegetable, it's a great go-to for asian/island meals. This entire meal contained quite a bit of fresh ginger root, which is not liked by all. I know my husband doesn't like ginger as much, so I cut back, and used about half as much as the recipes called for. Enjoy a taste of Fiji!

Mr. Dean's Incredible Chicken Pilau, Sesame Ginger Snap Peas, Asian Cabbage Toss

Mr. Dean’s Incredible Chicken Pilau
(Serves 8)


1 chicken (I used 2 breasts)
4 tbsp. EVOO
4 onions, diced
2 tbsp. garlic
2 tbsp. ginger root
2 tbsp. Masala
½ cup butter
1 tsp. cloves
1 tsp. whole cardamom
1 cinnamon stick
7 cups boiling water
4 cups rice


Preheat oven to 325 degrees. Chop the chicken into 1 inch cubes
In a heavy pot, heat the oil and fry the onions until golden brown, add 1 tbsp. each of the garlic and ginger. Sautee for 1 minute and add the chicken. Sautee until golden brown, add masala, cook for 2 minutes and set aside.
In another pot, heat the butter. Add cloves, cardamom, cinnamon stick, the rest of the onions, garlic, and ginger. Sautee until golden brown, then add 7 cups of boiling water. Simmer on medium for 4 minutes. Add rice, stir and simmer for about 8 minutes or ntil most of the liquid has evaporated. Add the chicken and mix.
Transfer to a baking dish, cover, and place in the oven. Cook for 20 minutes until all moisture is dried off and rice is cooked. Serve with tamarind chutney.




Asian Cabbage Toss
(Serves 4)


2 pounds bok choy (I used ½ head of red cabbage, and half bok choy)
1 tsp. salt
2 tsp. sugar
2 tbsp. soy sauce
2 tbsp. oil
1 ½ tsp. sesame oil


Cut the cabbage into strips and blanch in boiling water for 2 minutes, then drain. Place in a large bowl, toss with sugar, soy sauce, and oils.
*I heated the oil in a wok, then stir fried the cabbage with sugar and soy sauce*

Sesame Ginger Snap Peas


1 ½ lbs. fresh snap peas, strings removed
1 tbsp. sesame oil
2 tbsp. minced fresh garlic
2 garlic cloves, minced
1 ½ tsp. minced green onion
2 tbsp. minced smoked pork (omitted)
2 tbsp. soy sauce
2 tsp. rice wine vinegar
2 tbsp. brown sugar
1 tsp. cornstarch
¼ cup chicken stock


Garnish:
Sesame Seeds


Heat a wok over high, add 2” of oil. Blanch dry peas for 30 seconds, drain on paper towels (I blanched mine in water). Clean out wok. Heat the sesame oil and sauté ginger, garlic, and green onion for 4 minutes. Add soy sauce, vinegar, brown sugar and bring to a boil Mix in the cornstarch and chicken stock to dissolve. Fold in the peas, garnish with sesame seeds.

Thailand -#3

One interesting thing I have found about Thai cuisine is they don’t have many desserts. There is an abundant amount of fruit that grows in Thailand, however, so I made a fruit salad as dessert. Many of the fruits I have not even heard of, and could not find in my market. I did my best to find as many as possible! This includes: Mango, Star Fruit, Pineapple, Kiwi, Bananas, and Plantains. Some other fruits in the market were Cantelope, Watermelon, and Pomegranate.
This website shows all of the different fruit, some common and some very unusual!
http://www.sawadee.com/thailand/food/fruits.htm

Thailand #2

“Green Curry is the most classic of Thai curries….The characteristic seasoning of a green curry is quite hot and salty” (Thompson, 318). This recipe is a combination of 2 recipes I found, Green Curry of Chicken with Baby Corn (Thai Food, 319), and Green Curry with Pork (recipe found here). I liked the baby corn of the first, and the eggplant in the second, so I combined them. I used tofu instead of chicken or pork, another common ingredient in Thai cooking. The rest of the two recipes are the same, combining coconut milk, fish sauce, and basil.

Green Curry with Tofu

1 14-oz. can coconut milk

3 Tbs. green curry paste

1 block of firm tofu, pressed

1 eggplant, peeled and cubed

8 oz. can baby corn

Fish sauce to taste

2 tbsp. palm sugar (I used brown sugar)

Thai sweet basil leaves

Do not shake the can of coconut milk before opening, so that the cream remains on top. Spoon about 2/3 cup of this thick cream into a medium-size saucepan and heat over medium to high heat. Reduce until smooth and bubbly and until oil begins to separate from the cream. Add the curry paste and fry in the cream for a few minutes to release the aromas. Then pour in the remaining milk. Bring to a boil and add the tofu. Return to a boil, reduce heat and simmer 5-10 minutes uncovered before adding the eggplant. Simmer a few minutes more, then stir in the corn. Season to taste with fish sauce (may not be needed if the curry paste is already salted). Add palm sugar to balance and enhance the spice and herb flavors to your liking. Continue to simmer until eggplant is tender. Stir in the basil and chillies (as desired for added hotness) and cook another minute. Serve hot over rice noodles.

Thailand - 1

This curry dish I found is similar to the curry dishes one would find being sold by a vendor in the streets. It would be served over Jasmine Rice. I found this dish appealing because I love red curry and bamboo shoots. This is very easy to prepare, and very tasty!

Red Curry with Chicken & Bamboo Shoots (Gaeng Phed Kai Sai Nawmai)

1 lb boneless chicken breast
1 can bamboo shoots, sliced
3 tbsp red curry paste
2 cups coconut milk
2 fresh red chili, sliced diagonally
1/2 cup Thai sweet basil leaves (bai horapah), torn
2 tbsp fish sauce (nam pla)
1/4 tsp sea salt
1 1/2 tsp palm sugar
Thai sweet basil leaves (bai horapah) for garnish

Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.
Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.

Recipe taken firectly from Popular Thai Cuisine, Copyright 2002 Sangdad Books

Spicy Valentines

JJ and I are celebrating Valentine's Day on Saturday, so tonight's dinner is just a regular one. I decided to make this dish because I had a little red curry paste in the fridge I wanted to use up, as well as some chicken. I first saw a recipe similar to this made by Tyler Florence, but I have changed the ingredients and quantities to fit my taste. Many cooks have their own version, but they're all relatively similar. Add more or less curry paste to adjust the heat, we like it hot!

Chicken Satay with Spicy Peanut Sauce, Steamed Veggies and Brown Rice

Chicken and Marinade:

1 lb. chicken tenders or breasts, cut to tenders size

½ 15 oz. can light coconut milk

1 tsp. ground turmeric

1 tbsp. fish sauce

Salt and pepper

1 tbsp. red curry paste

Peanut Sauce:

½ 15 oz. can light coconut milk

1/4 cup natural peanut butter

1 tbsp. red curry paste

1 tbsp. brown sugar

Salt and Pepper

Juice of half of a lime

Assorted Asian Vegetables (I was in the mood for red peppers, water chestnuts, snap peas, and baby corn)

2 cups quick cooking brown rice

Chopped scallions for garnish (or peanuts, cilantro, lime)

Mix marinade ingredients in a food storage container, add chicken and marinade for 1-4 hours. Heat a saucepot to medium-low heat. Add all sauce ingredients and slowly incorporate as it heats up. Keep at a low simmer for at least 15 minutes, until thickened.

Right before serving, add lime juice and stir.

Heat a grill pan over medium high heat, grill chicken tenders for 5 minutes on each side.

Cook rice according to package.

Steam vegetables or sautee until desired doneness.

Plate rice first, then vegetables, then chicken, spoon sauce over, and garnish with chopped scallions (or cilantro, crushed peanuts).

PF Changs at home

I love eating Asian food at restaurants, but it’s something that I have trouble cooking at home. After doing some research (Chinese food for dummies), I feel ready for the challenge! Since this is a weeknight meal, I made the wontons over the weekend and froze them, saving me a lot of time, and giving me a large stock to go back to. Everyone that eats lettuce wraps at PF Changs raves about them, including myself. I’ve had both the chicken and tofu, and I prefer the tofu, however ground chicken breast can be substituted. Since we don’t have a PF Changs in Bloomington, I had to recreate these to satisfy my cravings. I always drain and press my tofu for 4-8 hours before I cook with it, so before I leave for work I wrap the block in a kitchen towel, put it on a plate, and put a can or bottle on top (and put it back in the fridge). When I come home at lunch, I flip it over and press it another 4 hours.

Tofu Lettuce Wraps and Wonton Soup

Wontons:
1 package wonton wrappers
½ lb. ground pork
¼ cup chopped scallions
1 garlic clove, minced
½ tbsp fresh ground ginger
1 tbsp. tamari
1 tbsp corn starch
2 chopped scallions
5 button mushrooms sliced
4 cups chicken stock

Lettuce wraps:

1 head iceberg lettuce
Filling:

8 dried shiitake mushrooms

salt and pepper

1 block of firm tofu, drained and pressed, and finely diced

1 tsp fresh grated ginger

2 cloves garlic, minced

2 scallions, minced

8 oz can water chestnuts, minced

1/4 package cellophane Chinese rice noodles

Stir Fry Sauce:
2 Tbsp Hoisin sauce

¼ cup soy sauce

1 Tbsp dry sherry

1 Tbsp fish sauce

2 Tbsp water

2 tsp cornstarch

Dipping Sauce:
2 tbsp. sarachan
1 tbsp. spicy Chinese mustard (empty out the packets from Chinese takeout!)
2-3 tbsp. soy sauce
(these are the basic ingredients, you can use as much as you want of each for desired flavor)

To prepare wontons, heat a nonstick skillet to medium. Add ground pork and break up with a wooden spoon. When it’s cooked and brown, drain it and pour into a mixing bowl. Allow it to cool white preparing vegetables. Add the remaining ingredients to the pork and mix. Lay out wontons on a cutting board, place 1 tbsp. of mixture into the center of each wrapper. Put some warm water into a small bowl next to cutting board. Dip finger into water and run around the edges. Fold wonton wrapper from one corner to the opposite, press with fingers to seal, and bring outside corners together. Wet edges and seal together. Place wontons on a baking sheet and into freezer. Keep them in the freezer until you’re ready to drop them into chicken stock, or freeze for 2 hours and then gently put into a freezer bag, they can be kept frozen for months.
Heat chicken stock in a pot over medium with the lid on. Add scallions, mushrooms, and wontons to broth and cook for 5-7 minutes, until wontons are heated through and broth is hot. Eat right away or wontons will begin to fall apart.

To prepare lettuce wraps, in a small bowl, whisk together all ingredients for stir fry sauce. Heat wok or large skillet over medium high heat. Add olive oil, then add tofu and stir fry for about 3-4 minutes. Set aside. Add 1 tbsp olive oil to pan. Add ginger, garlic, scallions, mushrooms, and water chestnuts stir fry about 2 minutes. Return tofu to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Prepare rice noodles according to package, place on a serving dish and pour tofu mixture on top. Serve with lettuce leaves and dipping sauce.

preparing the wontons

the Chinese rice noodles, uncooked, then puffed up when cooked