Category: ASian


General Tso Chicken

Still on my Asian kick. Tonight’s super easy dinner was also yummy!  Boneless chicken breast baked in General Tso sauce while veggies cooked on the stovetop and rice cooked in the rice cooker.

20180118_195719

For the sauce (most jarred sauce have tomatoes so are a no-no for me):

2 Tbsp. oil

6 Tbsp. minced garlic

1/4 c. minced ginger

1 c. sugar

3/4 c. soy sauce

1/2 c. rice wine vinegar

1/2 chicken stock

Cook garlic and ginger until fragrant.  Add in remaining ingredients and simmer over low heat until slightly thickened.  Pour over boneless chicken breasts and refrigerate up to 24 hours.

Bake 350F 40- 45 minutes meanwhile cooking rice and sauteeing stir fry vegetables.  I used chop salad, my go to for stir fry.

When chicken is done, cut into bite size pieces and toss in sauce.  Add rice to sauteed stir fry.  Serve chicken over rice.

 

 

Advertisements

As you can see, I’m still on the Asian food kick!  I had some leftover pulled pork from the Banh Mi meal, and decided it could use a Korean BBQ sauce and be recreated into an, as it turned out, quite delicious casserole!

Korean BBQ take 3

3-4 C. pulled pork (chicken and ground meats would work well for this too)

3-4 C. cooked rice (I used a wild and brown mix that was – oh yeah – leftover)

1 can Cannelloni beans (always in my pantry, but any beans such as garbanzo or black beans would work too!)

2 C. assorted vegetables (I used celery, carrots, and onions, that I softened in a little oil, butter, and garlic and had in the fridge ready to use.  They also freeze well.)

1/4 C. Korean BBQ sauce (homemade or store bought) – a mix of soy, brown sugar, garlic, ginger, rice wine vinegar, and chile.

1 C. shredded cheese (I used mac and cheese mix for one dish and Daiya shreds for the other, since I have a son who can’t have dairy.

Combine pork, rice, beans, vegetables, and Korean BBQ sauce.  Place in 13 x 9 baking dish sprayed with coconut oil.  Top with cheese or shreds.  Bake at 350 for 35-40 minutes until cheese is golden, meanwhile roasting any vegetables you want to have on the side!

We used “Pickled” cucumbers, onions and carrots as a topping – also from the Banh Mi meal.  (Mostly cucumbers, since my kids and grandkids attached the onions and carrots first!)

20180101_173149

Roasted cauliflower and brussel sprouts on the side were prepared by my cousin, who came over with my 90 year old uncle for dinner.

 

I ran across a killer sale on some Asian sauces and chicken at Target.  Jackpot!  Super easy dinner in no time.  My grandsons got a kick out of eating the chicken off the skewers.

I marinated the chicken in store bought sauce and then baked in a jelly roll pan while rice cooked in the rice cooker.  Since the rice takes about 45 minutes,  I cooked the chicken at 300F and turned it off after 30 minutes.

20180102_192138

I cooked a pork butt in the crock pot that had been rubbed with eelsauce and 5 spice.  Yum.  I pickled cucumbers carrot matchstick and thinly sliced onion in 1 c. Rice wine vinegar mixed with 1/2 c each water and sugar.  The only disappointment was the bread which had to be toasted as it was not crunchy enough.  It was a great success!  I can’t wait to try non pork alternatives.

20180101_175215

20180101_173149

20180101_175329

Pickle the veggies about 30 minutes ahead of serving.  Spread sirracha aioli on bread and assemble.  Enjoy!!

I am crazy about Asian food.  Last night we had Korean Barbecue Chicken and a Rice Melange.  It was delish!

20171230_181233[1]

3 large boneless skinless chicken breasts marinated in Korean BBQ sauce

Sauce:

1 C. soy sauce

3/4 c. brown sugar

2 Tbsp. minced garlic

1 Tbsp. rice wine vinegar

1 tsp. each ginger and sesame oil

1 Tbsp. each water and corn starch (in a slurry to thicken)

Bring to a boil in a small saucepan.  Add slurry and turn down to low.  Slowly simmer till it thickens.  Pour over chicken in 13 x 9 baking dish sprayed with coconut oil.  (I have bought a bottled Korean BBQ Sauce (Kalbi Bulgogi) from a company called Ajumma Republic and it is really good).  You can marinade the chicken overnight or even freeze it in the sauce for future use.  Once defrosted, bake for 35-40 minutes.  Chop into bite-size pieces with kitchen shears, stir around in sauce, and bake for another 5 – 10 minutes.

Rice Melange:

1 box Near East rosemary garlic brown rice and quinoa (I have found that one packet of seasoning from these boxed rice mixes goes a long way, so no additional seasoning was added to the rice)

1 c. Lundberg Wild Blend Rice

1 c. brown rice

3 c. broth (I used unsalted chicken)

2 1/2 c. water

3 Tbsp. butter

Place in rice cooker.  The rice cooker knows its done when it runs out of liquid, so unplug and remove from heat as soon as the rice cooker clicks over to warm.  Add into the cooked veggies to serve.

Veggies for Rice Melange:

Heat oil of choice in large pot with a little butter.

Saute veggies of choice over low heat.  I used what I had on hand:

1 bag riced cauliflower

1 carrot, chopped

2 stalks celery, chopped

1 yellow squash, diced finely.

1 can Cannelloni beans, low sodium

1 tsp. seasoning blend of choice.  I used an Asian inspired one to stay on theme.

20171230_172434[1]

After about 25-30 minutes over low heat, add in one can of beans.  I added Cannelloni because they are our favorite and I always have them on hand.  This way, anyone wanting to stay vegetarian (if you use veggie broth instead of chicken) can eat the rice melange.

 

banh-mi-sandwich-mhlb2041_horiz.jpg

I was recently treated to a local restaurant called YOLO for a lunch with my boss and his daughter and girlfriend to celebrate Christmas.  Having been well-trained in the past to read all menus from right to left and respectfully order a reasonably priced item, I chose the moderately priced Vietnamese Banh Mi sandwich.  Wow!  A love affair has begun.  The flavors were intoxicating.  I began trolling the internet for recipes and discovered that there are so many variations, we can have a “Banh Mi” type sandwich on a regular basis, since the ingredients usually used are non-shadetree (good for my arthritis) and I love, love, love freshly pickled onions and the like.  For New Years, since pork is traditionally considered a good luck meal, I’ll be trying out my own first Bahn Mi using pork.  Even though I don’t have pictures yet, I decided that working through the planning process by blogging it might be fun.  I’m also potentially going to do a side that includes, what else, black-eyed peas.  The picture above is from Martha Stewart, and the pictures below from Taste of Home, sites I visit regularly for ideas.  Another favorite of mine is Damn Delicious.  Food Network also provides a good cross section of styles.  I also love America’s Test Kitchen and Cook’s Country.  My love of cooking was also enhanced by Lidia’s Italy and Fort Lauderdale’s own Chef Jean Pierre of Sunshine Cuisine.

The first step is deciding on the pork portion of the recipe.  Alton Brown (who I love) uses ground pork in his recipe.  As a devoted sale shopper, I will likely be opting for whatever good quality pork is on a great sale, and cooking it in the crock pot.  It will likely be a loin or roast.  I will thinly slice or shred, depending on the meat’s texture.  The internet is full of variations using steak, chicken, fish, you name it.  The idea is a crusty bread, tasty protein, pickled veggies, and a spicy condiment.

The bread is important too.  YOLO used a super crusty baguette.  The words “bahn mi” actually mean baguette or bread in Vietnamese.  My thoughtful daughter gave me a gift card to Lucky’s so I can sip and stroll, and they have freshly baked baguettes on sale most of the time.  It’s a good bet I’ll get my bread there.  They also have a killer produce department, so the veggies to be pickled can be bought there.  Depending on what the sales are next weekend, I may be able to one-stop shop!!

Almost all the recipes called for a sriracha or spicy style mayonnaise or aioli.  This I will likely make myself, since I always have sriracha and mayonnaise in the fridge.  Let me clarify, however, that for some people on a shade tree free diet, sriracha is a big no no because of the hot peppers used to make it.  However, I seem to still be able to have sriracha with no pain.  Ketchup and pizza sauce have proven to not be something I will be eating anymore, though.  My pain returned within an hour of very small amounts of both.

The juices from the cooked pork should also be cooked down for a dipping sauce, so this is kind of like a Vietnamese “French Dip”.

Writing this has helped to build enthusiasm for food again.  After a huge Christmas Eve of Ham, Bacon-Wrapped Carrots, and Roasted Squash, followed by an even bigger Christmas feast of turkey and all the usual trimmings.

We all love empanadas at our house.  With my new no nightshade diet, I decided to search for sauces that are safe.  Korean BBQ Sauce from Ajumma Republic fits the bill.  Soy sauce, garlic powder, onion powder, ginger, pear, pineapple, sesame oil, and sesame seeds, all adding up to yum!

empanadas

1 lb. ground meat

1 lb. hot sausage, casing removed

1 large sweet onion, chopped

2 Tbsp. oil (I used avocado/sunflower blend)

2-3 Tbsp. Korean BBQ sauce

2 Packages frozen empanada dough (large size) – this thaws at room temperature in about an hour.  We prefer El Sembrador brand, but any will do

1 egg for egg wash

Brown meat and onion in oil.  Break up into small pieces.  Add BBQ sauce and simmer 5 minutes.

Thicken with a little bread crumbs.  I used about 3 Tbsp.

Preheat oven to 375 F.

Spray two large cookie sheets with coconut oil.  Assemble empanadas right on the sheet pans.  Place 2 heaping Tbsp. of filling on dough.  Wet edges with water to seal.  Press with a fork.  Brush with beaten egg.NOTE:

It will take about 30 minutes to assemble 20 of these.

Bake 10 minutes, switch racks.  Bake 10 minutes more.  They are ready when they are golden.

The filling gets really hot, so let them sit about 5 minutes before serving, and be careful not to burn your mouth!

My cousin and her father were coming over for dinner tonight, and she wanted to contribute some frozen shrimp, butternut squash, and sugar snap peas, so I trolled all my favorite sources for recipes and came up with a recipe for Ginataang Sitaw Kalabasa, a Filipino stew that called for green beans instead of the sugar snap peas.  Since it contains no nightshades, it was perfect! I had some boneless skinless chicken thighs on hand, so I adapted the recipe.  It was a huge success!

20171130_201655[1]

1 lb. frozen shrimp, thawed

5 boneless skinless chicken thighs cut into strips

1 large butternut squash, roasted

1 package sugar snap peas

1 medium onion, chopped

1 Tbsp. grated fresh ginger

2 Tbsp. minced garlic

2 Tbsp. oil (I used a sunflower avocado blend)

1 can coconut milk (14 oz)

2 Tbsp. eel sauce (or fish sauce)

1 Tbsp. red chili paste (okay, this is not nightshade free, but I grabbed the wrong jar! I meant to get curry paste)

1 C. chicken broth

1/2 C. chopped carrots

1/2 C. sliced celery

Saute onions, celery and carrots in oil.  Add in ginger, garlic, and chili paste, and stir a few minutes until fragrant.

Add in chicken.  Brown.

Stir in coconut milk, eel sauce, and chicken broth.  Simmer to reduce.  Add in sugar snap peas and cover until they are crisp tender.  Stir in shrimp and cook a few minutes until pink.

Thicken with bread crumbs, if necessary.  Gently fold in butternut squash, and heat through.

Serve over rice.  I used quinoa, brown rice, pineapple, and coconut with thai curry broth in the rice cooker.

The flavors of this dish were amazing.  Loved it!

 

Tonight’s dinner was a hit.  Easy as can be too.  Using the sauce the chicken was cooked in to flavor the rice noodles and spinach was yummy, and the addition of Kimchi gave it a nice kick!  I can’t wait to try variations on this – adding in green onions and other veggies.  This would be good with shrimp or tofu too.  There are as many possibilities as there are Asian sauces!  Topping it with a soft yolk egg would be good too!

20171023_195640

8 boneless skinless chicken thighs (marinated in Asian sauce – I used McCormick Sesame Chicken Skillet Stir Fry Sauce)

2 packs Thai Kitchen thin rice noodles – we love these and will buy them again!

1 bag fresh spinach

Kimchi for topping – we love Wild Brine brand!

Bake chicken at 350F for 45 minutes.

Meanwhile, make rice noodles according to package directions, adding in spinach with noodles.

Cut chicken into bite size pieces and toss with cooked noodles and spinach.

Top with Kimchi.

kimchi-korean-306x388

 

 

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

 

 

Dining with Donald

Donald on dining in and out

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

lifexperimentblog

Sharing my experiences with all life's experiments!

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

keralaslive

Food photography, food plating, presentations and recipes.

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Logical Quotes

Logical and Inspirational quotes

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Original and Adapted Dinner Entrees from Celia's Place

Psychopathyawareness's Blog

information about psychopaths

Eric Carlson (awolsurfer)

Building a Business While Still Having a Life...

The Neighborhood

Telling the Story from Every Vantage Point

generaliregi

Romance of Five Clouds and Magical Poetry

c'est la vie

two worlds apart

Marissa Riback's Blog

inspiration, motivation, empowering

%d bloggers like this: