Category: ASian


20170930_2111261 package salad mix

1 container mixed mini heirloom tomatoes

2 blocks tofu, pressed to remove liquid

1 sweet onion, sliced thinly

3 mini cucumbers, sliced thinly

1/3 c. sweet Thai chili sauce

1/3 c. balsamic vinegar

1/6 c. oil (I used sunflower, grapeseed blend)

1/2 c. Old Cape Cod Toasted Sesame, Soy, and Ginger dressing

Old Cape Cod Sesame Soy

1 box Minute multigrain medley, cooked with Thai ginger chicken broth

1/4 c. crushed cashews

Press tofu to remove liquid.  Slice thickly and pour dressing over tofu.  Refrigerate.

Meanwhile, mix cucumbers, onion, chili sauce, vinegar, and oil.  Toss and refrigerate.

Bake tofu at 400 for about 10 minutes, turn and bake an additional 10 minutes until golden brown.

To serve, line plate with lettuce, and place cut up tomatoes around edge of plate.  Top with multigrain medley.  Top that with cucumber, onion salad and crunchy tofu.  Sprinkle with crushed cashews.

I even had enough to make a lunch for tomorrow.  Yum!

20170930_213235

 

 

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20170929_211202

2 lb. fresh chicken apple sausage

1 bag Dole chop salad (save the dressing and toppings for another time)

1 large sweet onion, chopped

2 Tbsp. grapeseed oil

1 can garbanzo or other white bean

1 1/2 c. quinoa

1 c. Thai ginger chicken broth

2 c. water

  1. Heat oil over medium heat in large dutch oven.
  2. Cut sausage into small pieces and place in hot oil.
  3. Meanwhile, put quinoa, broth, and water into rice cooker and cook.
  4. Stir sausage around until golden, and add in chop salad and onion.
  5. Cook about 5-10 minutes more.
  6. Add in garbanzo beans.
  7. Simmer until quinoa is done.
  8. Stir quinoa into sausage and veggies.
  9. Serve topped with Kimchi.

We tried Wildbrine Korean Kimchi for the first time and loved it.  Spicy and delicious!

kimchi-korean-306x388

KIMG0048

1 pouch Imagine Thai Coconut Curry Sauce (OMG Yummy!!)

2 lb. fresh sausage (I used turkey kielbasa)

2 Tbsp. olive oil blend

1 can garbanzo beans

Leftover veggies (red pepper, zucchini, kale) for color and texture

1. Cut sausage into small slices using kitchen shears.

2.  Cook sausage in a large skillet over medium heat in the olive oil blend until cooked through.

3.  Add in remaining ingredients until heated through.

4.  Transfer to crockpot to keep warm until everyone is ready to eat.

Serve over rice.  (I used a brown and red rice mixture of Lundberg rice I had on hand)

We loved this!  The Thai Coconut Curry Sauce is one of our favorites.  I buy it in bulk (6 at a time) online.  Same with the Lundberg rice that we love!

 

coconut curry

 

 

SAM_3150

2 lb. chicken sausage (I used bratwurst)

1 can baby corn

1/4 c. teriyaki sauce (we like Soy Vay)

1 package stir fry vegetables

Brown sausage in a little oil.  Add stir fry veggies and cook until crisp tender.  Add in baby corn and teriyaki sauce.  Serve over rice.

 

 

potstickers

1 lb. sausage

1 Tbsp. oil to cook veggies

1 package cole slaw mix

1 tsp. salt

2 Tbsp. soy sauce

2 Tbsp. sesame oil

1 egg, slightly beaten

2 Tbsp. finely minced ginger

1 package wonton wrappers

1 small bowl water (to seal potstickers)

Cook veggies in oil and salt to soften and remove excess moisture.  Transfer to plate lined with paper towel to absorb excess moisture and allow to cool.

In a large bowl, whisk together soy sauce, sesame oil and egg.  Add in uncooked sausage, ginger, and softened veggies.  Using your hands, combine until well blended.

On a dry clean surface, lay out a couple of wrappers.  Work quickly so they don’t dry up.  Keep unused wrappers under a damp paper towel.

Spoon filling into the center of each wrap.  Dip finger in water and moisten the edge of the wrap to seal, forming a half moon shape.  Place on baking sheet lined with parchment pinched side up.  Gently press to flatten bottom.  Keep covered with plastic wrap while forming the rest.

Use a large skillet with lid.  Over medium high, add 3 Tbsp. oil.  Arrange pot stickers fitting them tightly in the pan until bottoms are golden brown.  Add ½ c. water and cover with lid and cook 8 to 10 minutes.  Remove lid and cook 2 minutes more until most of the water is gone.

I prepared a pan lined with parchment and covered with plastic wrap to keep the potstickers moist until I cooked them.

sam_2748

Mix sausage, cooked veggies, salt, soy sauce, oil, egg, and ginger.

sam_2749

I worked using a paper plate and damp paper towels to keep the unused wrappers moist.

sam_2747

I laid them out on damp paper towels working three at a time.

sam_2746

They look more like ravioli because the wrappers were the small ones (by mistake).

sam_2750

I had leftover filling, so I made meatballs and baked them.  Yummmmm.

sam_2730

2 Tbsp. walnut oil

1 large sweet onion,  coarsely chopped

1 C. coarsely chopped sweet peppers

8  chicken cutlets

1/3 c. super chunky peanut butter

2 Tbsp. soy sauce

2 Tbsp. lemon juice

2 Tbsp. sweet thai chili sauce

2 Tbsp. minced garlic

1 Tbsp. minced ginger

1/2 C. water

Combine peanut butter, soy sauce, lemon juice, chili sauce, and water in sauce pan.  Heat until peanut butter melts.

Place chicken cutlets in baking dish.

Brush with walnut oil and a little of the peanut sauce.

Bake 350F for about 20 minutes (until internal temperature is 165F).

Meanwhile, boil water for noodles (I used whole wheat angel hair pasta)

Heat oil in large skillet or dutch oven.  Add onions and peppers.  Cook over medium low heat until softened.

Add peanut butter sauce to cooked onions and peppers.  Chop cooked cutlets into bite sized pieces and add in.  Heat through over low heat.  Add more liquid if needed.

When noodles are done, drain, reserving a little pasta water just in case, and top with chicken, peanut sauce and veggies.

This was a huge hit.  Those who love hot foods added some red pepper flakes.

sam_2722

2 lb. chicken tenderloins

2 packages Sunbird Bourbon Chicken Mix

2 Tbsp. soy sauce

1 1/2 c. water

1/4 c. honey

2 Tbsp. grated fresh ginger

2 Tbsp. minced garlic

1 tsp. red pepper flakes

1 package Eat Smart Stir Fry vegetables

1 can baby corn, drained

1 can sliced water chestnuts, drained

2 Tbsp. walnut oil

Cut up tenderloins into bite size pieces.

Toss in bourbon chicken mix.

Heat oil in dutch oven.  Cook chicken about 10 minutes over medium high heat.

Add water, honey, ginger, garlic, red pepper flakes, and stir fry vegatables.

Over and simmer 15-20 minutes until chicken is cooked through.  Internal temperature should be 165 F.

Stir in baby corn and water chestnuts.

Add panko bread crumbs to thicken, if needed.  I added about 1/4 c.

I cooked rice in the rice cooker to serve this with.

curry-over-quinoa-and-lentils

1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

SAM_2642

1 package Pastamore Thai Citrus Ginger Linguini

2 packages al fresco Roasted Pepper & Asiago Chicken Sausage

2 packages Eat Smart Vegetable Stir Fry

1 large sweet onion, chopped

2 Tbsp. olive oil

2 Tbsp. butter

1 tsp. salt

1/2 tsp. pepper blend

Heat water for pasta.

Slice sauce and chop onion and set aside.

Heat olive oil in large skillet and cook onions and sausage until onions are translucent and sausage is golden.

Meanwhile cook vegetable stir fry in the microwave and cook pasta in heated water.  It cooks very quickly, so put it in only when the sausage and onions are close to done.

Toss sausage with cooked vegetables, adding in butter and salt and pepper.

Toss with pasta and serve immediately.

We all loved this!  Some of the kids added some heat with red pepper flakes or sweet thai chili sauce.

 

 

Boo Hoo

This is how I feel about not getting a picture of tonight’s dinner because it was such a success and I still wanted to share the recipe.  The sweetie in the picture is my youngest grandson who has just been told by his mom that he can’t put the bathroom rug in his mouth!  Calling it a fusion dish is a stretch.  The only non traditional ingredient is the pad thai noodles.

2 packs Kame pad thai rice noodles – the soft wide kind

2-3 cups shredded leftover chicken

1 jar Fresh Market alfredo sauce

1 large sweet onion, sliced thinly

Salt

2 Tbsp. olive oil

2 Tbsp. butter

2 Tbsp. pesto sauce

2 Tbsp. parmesan cheese

2 Tbsp. tuscan seasoning – with red pepper flakes if you like a little heat!

When I put chicken alfredo on the menu plan for tonight, I originally planned to use some spaghetti my cousin had given me recently.  (She’s dieting and avoiding pasta).  When I looked more closely, though, the pasta was ginger, citrus!  Not exactly what I would want in alfredo.  The only other noodles I had on hand were the pad thai rice noodles.

The pad thai rice noodles are best cooked in oil in a skillet.

Cook onions in olive oil with a little salt and some of the tuscan seasoning until they were softened and translucent.  Add butter and pesto, and continue to cook until nicely browned.  Add in chicken and noodles, stirring until well blended.  Pour alfredo sauce over it all and heat through.

Before serving, sprinkle with remaining tuscan seasoning and parmesan.

My son, Austin, said this was the best alfredo ever!  Easy add ins:  peppers, mushrooms, spinach.  YUM!

 

 

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