Spring Roll in a Bowl

Some food speaks for itself.

But in case you like words... how about delicate rice noodles, topped with crisp carrots, cucumber, fresh mint, cilantro, and thai basil with a rich peanut sauce finished with crunchy, salty peanuts? 

Kung Pao Chicken

I have a long list of guilty pleasures....

• Trashy reality shows, like The Bachelor and The Million Dollar Matchmaker.  
• Heavily caffeinated anything (Monster Kaos, anyone??)
• Impractical shoes
• Ben and Jerry's Phish Food
• Rihanna.  And Demi Lovato.  Their songs rank amongst the top 25 most played on my iTunes.  I sing along.  Don't judge.
• Takeout Chinese food

Unfortunately, eliminating the guilt in garbage TV, ice cream, and Rihanna is out of the picture, but I can eliminate the guilt in Chinese food.  Everything delicious in kung pao chicken is encompassed in this tasty recipe, without the guilt of deep fat frying usually involved with takeout. (+ without the mess.  score.)  

Lemon Chicken

The sir in my life is trying to eat healthier,  so we have been eating a lot of salad.  Today, in celebration of Thursday, we decided it was time to fry something.  (But it's totally justified because we ate it with like a gallon of steamed veggies...)  If you have more discipline than I do, feel free to sub in baked chicken.  My baked sweet & sour chicken (less the chinese five spice) would work great with this lemon sauce.

Vegetable Fried Rice

• 3 cups already cooked rice
• 1/2 Tbs vegetable oil
• 2 Tbs Soy sauce
• 1 tsp sesame oil
• 1 tsp roasted red chili paste
• 1 clove garlic
• 2 Eggs
• 1 1/2 cups diced veggies (I like carrots, bell peppers, green peas, and water chestnuts)

1. Heat 1 tsp vegetable oil in a large saute pan over medium heat.  Scramble egg, add to pan, and cook until no longer wet.  Set aside in a bowl.
2. Heat vegetable oil in the same pan over medium-high heat.
3. Add your choice of vegetables (minus frozen peas if you're using them) and saute until 3-4 minutes, until cooked but still crisp.
4. Add garlic, 1 Tbs soy sauce, and chili paste.  Stir until chili paste is incorporated
   
5. Add rice and additional soy sauce. Stir fry until rice become a shade of brown.
6. Add the cooked egg and green peas.

Notes:

• Meat or tofu can be added. I recommend using already cooked beef, shrimp, or chicken, or browning the tofu separate. Add the meat with the egg and peas.
• The amount of soy sauce is completely up to you. My soy sauce is aged to salty ridiculousness so I usually use less than 2 Tbs.  If you like it strong, use more than 2 Tbs.

Copy Cat Panda Express Orange Chicken

There is this game I play, all by myself, every day on my way home from work--it's incredibly fun.  It's called See if you can come up with something good for dinner based on only what's in your house, before you pass the last grocery store.  Ever heard of anything that sounds funner?  It consists of scouring recipes/Pinterest at stoplights, and perpetually reminding myself that while I call salad dinner, the sir in my life does not.  Yesterday I planned on having sandwiches for dinner, but then I realized I didn't have satisfactory bread on hand, or really anything to make it more exciting than bread, meat, & lettuce.  And, while an average sandwich like that is acceptable for lunch, I have this notion that a sandwich for dinner needs to be exciting.  Like fancy cheese, avacado, arugula, heirloom tomato-exciting.  So alas, if I made sandwiches I would have to go the the grocery, and lose my game (which I do on pretty much a daily basis.... but I was feeling motivated yesterday!)  Thus, orange chicken was born.  It consists of mostly pantry staples (and because of my inexplicable affinity for Asian food, I had it all on hand...) and comes together pretty quickly.  Plus, it earned a high-five from the sir, so you know it's good.

Turkey Lettuce Wraps

 I'll write something attempting wittiness later, right now I'm just going to post the recipe, because it's tasty and easy and you should make it and I like run on sentences; almost as much as ginger or Asian food.  Okay, I'm done now.
 

Thai Chicken Pizza

As I sit here writing, good ol' Ted Allen, host of Chopped, delightfully educated me that 93% of Americans eat pizza.  Tonight, I contributed to that statistic.  You know what else I contributed to?  The percentage of Americans that eat salad, which I can feel a little better about.  Seriously. This pizza is great, it's like the offspring of pizza + salad.  Once the pizza is out of the oven a tasty slaw finishes it off.  Subtle coconut, salty peanuts, tart lime, and savory garlic marry flawlessly resulting in a dynamic, fresh pizza, different than any pizza you've had before.  Or should I call it a salad?

Sweet Chili Roasted Broccoli

Ever had P.F. Chang's Spicy Green Bean appetizer?  If you haven't, you should.  Or you can just make this broccoli and not go through the trouble of getting off the couch, changing out of your sweatpants, and driving to your local P.F. Changs.  Wait, you're not wearing sweatpants, you say?  Well, the kitchen is still closer than P.F. Changs.  This broccoli has all the same delicious flavors of their green beans; the sweetness balances impeccably with the salty spiciness of the chili paste.  This broccoli makes an excellent side, or if you're not a carnivore like me, a healthy serving of this deliciousness over brown rice makes an incredibly satisfying meal.  Now, how do I say "bon apétite" in Chinese?

 

Miso Egg Drop Soup

In celebration of the first day of summer I made soup... Logical, I know.  Maybe in celebration of July I'll make ice cream or something that is actually seasonally appropriate.  For now, I'm making a salty, satisfying vegetarian egg drop soup recipe.  Happy summer folks.

Asian Chicken & Rice

 One of my least favorite things in the world is doing dishes.  If there were such thing as disposable pots and pans, I would be all over them.  Seriously, after spending a bunch of time preparing dinner, the last thing I want to do is turn around and clean up after it.  When I'm feeling particularly lazy, I opt for a recipe like this, it utilizes one cutting board, one pan, and only a bowl and spoon/fork to chow down.  Perfect for those lazy days, and quite tasty.  I've never thought to cook rice in soy sauce before, it's awesome.  The small amount goes a long way to add flavor and salty goodness.  It's also a super versatile recipe.  You can sub beef or tofu for the chicken, or toss in some steamed broccoli to amp up the veggie-meter.  

Thai Panang Beef Curry

So, I could live on rice, Nutella, fruit, and cereal--and be incredibly happy.  I am however, dating a carnivore.  So while my idea of a perfect curry is loads of veggies and a light sauce, Mr. Meat is not as fond of water chestnuts, kale, and carrots.  Hence, a rich, flavorful curry with strictly meat.  Even with my preference for veggies, this was really, really tasty.

Lightly Pickled Carrot and Daikon

Pickles are humiliated cucumbers.  They become sad and gnarly, and get the vivid life sucked right out of them.  It's a depressing process, really.  And yet somehow, I don't feel guilty whatsoever pickling daikon and carrot.  Maybe because nobody knows that daikons are anyways, so what does it matter if I humiliate the crap out of them?  Or maybe because these are sweet, dynamic pickles that burst with fresh, delicious flavor.  Rather than the flavorless, salt-ridden amoebas that are usual pickles, these babies brighten whatever they are served with, and function to enhance their fellow flavors.

Shrimp Pad Thai

• 1/3 cup white sugar
• 1/2 cup cane vinegar (white vinegar will do)*
• 1/4 cup fish sauce*
• 2 tablespoons tamarind concentrate*
• 1/4 cup water
• 1 (12 ounce) package dried rice noodles (thicker ones)
• 1/4 cup vegetable oil
• 1 1/2 teaspoons minced garlic
• 4 eggs
• 2 carrots, juilenned
• 1 bell pepper, julienned
• 1 lb 51-60ct shrimp
• 1 1/2 teaspoons salt
• 1 1/2 cups chopped peanuts
• 1 tablespoon paprika
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges
• Cilantro

1. For the sauce: In a medium saucepan over medium heat, blend sugar, vinegar, fish sauce, water and tamarind concentrate.
2.  In a seperate bowl soak rice noodles in cold water until soft- about 15 minutes; drain . In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add carrots and bell pepper and stir until well mixed;  add the shrimp, and noodles and stir until cooked.
3. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and paprika.
4. Serve with lime and bean sprouts on the side.  Garnish with cilantro. 

Notes:

• Fish sauce, tamarind concentrate, and cane vinegar can be found at the Asian grocery.
• If you don't want to bother with the above ingredients, some substitutions can be made: soy sauce for fish sauce, food processed lime juice and raisins for tamarind concentrate, and regular vinegar + 2 Tbs sugar to replace cane vinegar.
• Chicken or tofu are also tasty proteins to add.

Yields 8 servings

Vegan Naan Bread

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 3 cups flour, plus a few tbsp for workspace 
• 1/2 tsp garlic powder

 

1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
2. Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
3. Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
4. Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
5. Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work.  A George Foreman grill also works, no need to even flip. Grill for 1-2 minutes on each side. 

Notes:

• Sub in any type of flour, I used half wheat and the result was great!

Yields 8 pieces

Vietnamese Vegetable Spring Rolls

• 12 Spring rolls skins (ensure they are rice paper)
• Thai basil (fresh) (a handful)
• Mint (fresh) (a handful)
• Cilantro (fresh) (a handful)
• 1-2 Carrots (julienned)
• 1/2 Cucumber (peeled and julienned)
• 1 1/2 cup rice noodles (vermicelli)
• ~1 cup alfalfa sprouts
• 1 cup Hoisin sauce
• 1/4 cup crushed peanuts

Directions:

1. Fill an at least 9x9 cake pan with hot water, and place one spring roll skin in for 1-2 minutes.
2. Remove skin, and like a burrito fill with rice noodles, cilantro, mint, Thai basil, carrots, cucumbers, and alfalfa sprouts.  Drizzle with Hoisin sauce, and roll tightly.
3. Repeat process for remaining spring roll skins.  Garnish remaining Hoisin sauce with crushed peanuts, and use for dipping.

Notes:

• These rolls are great with tofu or shrimp added also
• Hoisin sauce, rice noodles, and spring roll paper are usually available in your grocer's Asian food isle.  If not, check your local Asian market.
• When purchasing Hoisin sauce, look for one without MSG, it is far healthier and not as salty.

Yields 12 rolls.

Coconut Chicken Curry

This has been a staple in my group cooking repertoire for quite some time so I don't know why I am just now posting it... That being said, it is tried and true delicious and pleases a crowd well!

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 head cauliflower (chopped)
• 1 bell pepper (chopped)
• 1 cup snow peas

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for around two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, and tomato sauce into the pan, and stir to combine.  Add cauliflower. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.  With about 10-15 minutes remaining add snow peas and bell pepper.
4. Serve over steamed white rice.

Notes:

• This recipe is also good with tofu, or no meat at all and lotsa veggies
• If you don't have curry on hand, it is simply a blend of spices, so you can make your own (courtesy of Alton Brown) and I personally like to add a dash of cinnamon in there as well: 

Ingredients

2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne

Directions

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

Yields 6-8 servings

 
 

Curried Chicken Tenders

• 1 lb chicken breast
• 2 Tbs soy sauce
• 2 Tbs lemon juice
• 2 Tbs curry powder
• 1 Tbs vegetable oil
• 1 Tbs brown sugar
• 1/2 tsp ground cumin
• 1/4 tsp Chinese 5 spice powder (optional)
• Bamboo skewers

In a gallon zipper storage bag, put all ingredients but the chicken.  Mix well.  Cut the chicken breasts into strips, and place with the marinade in the zip lock bag.  Marinate for at least 30 minutes (overnight is definitely alright).  Thread the marinated chicken onto the bamboo skewers, and grill for 5-8 minutes, or until juices run clear.

Notes:

• Remember to soak your skewers in water about a half hour before using them to protect them from burning on the grill.
• Chinese 5 spice powder can be found in the spice isle, and the Asian isle.

Yields 4 servings.

Tofu (or insert meat here) with Broccoli

So, as of late I have been lacking meat in my apartment, but I have a lot of tofu, so that has been the protein component of main dishes... hence instead of beef with broccoli, its Tofu with broccoli.

• 1/3 cups oyster sauce*
• 2 tsp sesame oil
• 1 tsp soy sauce
• 1/4 cup rice vinegar
• 1 Tbs white sugar
• 1 tsp corn starch
• 14-19 oz firm tofu, cubed
• 1 tsp ginger powder
• 1 tsp garlic powder
• 1 lb broccoli, in florets
• 1 can water chestnuts (optional)
• 1 can baby corn (optional)
• 3 Tbs vegetable oil
• Pepper, to taste

1. In a small bowl whisk the oyster sauce, sesame oil, soy sauce, rice vinegar, sugar, and cornstarch until fully incorporated.
2. In a large skillet, or wok heat the vegetable oil over medium-high heat.
3. Add the cubed tofu, pepper, ginger, and garlic powder.
4. Cook the tofu 5-7 minutes, or until golden brown.
5. Add the broccoli, water chestnuts, and baby corn, cooking another 3-5 minutes, until vegetables are heated through and the broccoli is fork tender.
6. Add sauce, and reduce heat to medium, stirring until evenly coated and heated through. Serve over brown or white rice.

Notes:

• Basically any meat can be subbed for tofu, it is traditionally cooked with beef.
• Oyster sauce can be found at any oriental market, and frequently in the Asian section of the grocery store. Read the ingredients, often there is MSG, so shoot for one without it if you can help it.
  

Plum Ginger Tofu

Sauce

• 2/3 cup plum sauce (available at any asian market, and most international grocery sections)
• 1/2 cup corn syrup (I sub half honey)
• 2 Tbs soy sauce
• 1 garlic clove, minced
• 2 tsp chicken concentrate (available in little packets at Trader Joe's, or 2 bouillon cubes will suffice)

Everything else

• 16-19 oz firm tofu, cubed
• 1 can sliced water chestnuts
• 1 can bamboo shoots
• 2 carrots, chopped
• 1/2 cup frozen peas
• 3/4 tsp minced fresh ginger
  
• 2-3 Tbs vegetable oil

1. In a skillet heat the olive oil over medium heat.
2. Add the tofu, and cook until golden brown, 7-12 minutes.
3. Add the water chestnuts, bamboo shoots, carrots, ginger and peas, and continue cooking.
4. In a separate container, mix the plum sauce, corn syrup, soy sauce, garlic and chicken concentrate.
5. Add the sauce to the skillet, and cook until the sauce is heated through.
6. Serve with rice noodles or white rice.
   

Miso Soup

• 2 teaspoons dashi granules
• 4 cups water
• 3 tablespoons miso paste
• 1 (8 ounce) package silken tofu, diced
• 2 green onions, sliced diagonally into 1/2 inch pieces

1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil.
   
2. Reduce heat to medium, and whisk in the miso paste.
   
3. Stir in tofu.
   
4. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Notes:

• I realize this includes some obscure ingredients, but it is worth it! Dashi granules and miso paste can be found in any Asian market. The miso paste will be in the refrigerated section. I like yellow miso paste, it is creamier and sweeter. Red miso paste is saltier and stronger. Dashi granules will be in a jar or a packet, and likely with other soup bases unrefrigerated.

Yields 4 servings.