Mileka T.
2 c. soy sauce (Aloha brand is best)
2 c. pineapple juice
2 c. sugar
(garlic, onion, optional)
bring to boil, simmer till chicken cooked (30 min).
Brothers On Maps
2 days ago
Saturday, April 30, 2011
Thursday, April 28, 2011
Bacon Fried Rice
Jennifer S.
1/2 pound bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
2 eggs, beaten
3 cups cold cooked rice (see Note)
1 1/2 tablespoons soy sauce
1/2 cup coarsely chopped scallions, green part only
The rice should be cooked at least several hours ahead, or the day before, and refrigerated. It should be completely cold to be used for fried rice. This dish can be kept in a casserole in the oven at 140 degrees F. for about 40 minutes without drying out. It makes a good dish to serve with a main course that needs last-minute preparation.
In a skillet, fry the bacon until crisp and drain on paper towels.
In a wok or large skillet, heat 1 tablespoon of the oil. Add the eggs and cook, stirring, just until firm. Remove from the pan and reserve.
Heat the remaining 2 tablespoons of oil in the pan and add the rice. Mix well. Add the soy sauce and mix well. Mix the eggs into the rice, breaking them into smaller pieces as you stir. Add the scallions and bacon. Mix again to combine, and serve.
1/2 pound bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
2 eggs, beaten
3 cups cold cooked rice (see Note)
1 1/2 tablespoons soy sauce
1/2 cup coarsely chopped scallions, green part only
The rice should be cooked at least several hours ahead, or the day before, and refrigerated. It should be completely cold to be used for fried rice. This dish can be kept in a casserole in the oven at 140 degrees F. for about 40 minutes without drying out. It makes a good dish to serve with a main course that needs last-minute preparation.
In a skillet, fry the bacon until crisp and drain on paper towels.
In a wok or large skillet, heat 1 tablespoon of the oil. Add the eggs and cook, stirring, just until firm. Remove from the pan and reserve.
Heat the remaining 2 tablespoons of oil in the pan and add the rice. Mix well. Add the soy sauce and mix well. Mix the eggs into the rice, breaking them into smaller pieces as you stir. Add the scallions and bacon. Mix again to combine, and serve.
Chicken, Shrimp and Egg Fried Rice
Jennifer S.
4 shallots or 1 yellow onion, coarsely chopped
2 cloves garlic
1 teaspoon dried shrimp paste
2 fresh small red chili peppers, seeded
1/2 teaspoon ground turmeric
2 tablespoons ketchup
1 tablespoon Indonesian sweet dark soy sauce (ketjap manis)
2 tablespoons light soy sauce
3-4 tablespoons peanut oil or corn oil
5 cups COLD, cooked white rice
1 1/2 cups shredded green cabbage
3/4 cup green peas, blanched for 1 minute and drained
1/4 lb medium-sized shrimp, peeled and deveined
1 cup diced, cooked chicken
4 green onions, sliced
4 eggs
In a mortar or mini food processor, combine the shallots or onion, garlic, shrimp paste, chilies and turmeric and mash with a pestle or grind to a paste; set aside. In a bowl, mix together the catsup and dark and light soy sauces; set aside.
Place a wok over medium-high heat. When it is hot, add 2 tablespoons of the oil. When the oil is hot, add the spice paste and fry, stirring continuously, for 2 minutes.
Raise the heat to high. Crumble the cold rice between your palms into the wok. Using a wok spatula, toss and gently flatten any clumps of rice until the grains are separated. Add the catsup mixture and stir-fry until all the rice grains are evenly coated. Add the cabbage, peas, shrimp and chicken; stir and toss until the shrimp turns pink, 2-3 minutes. Divide the rice among 4 individual plates and garnish with the green onions. Cover loosely to keep warm.
Reheat the wok over medium-high heat. When it is hot, add 1/2 tablespoon of the oil. When the oil is hot and almost smoking, crack 1 egg directly into the oil. Fry until the edges are blistered and crisp and the whites are almost set, about 1 minute. Using a slotted spatula, turn the egg over and fry for a few seconds longer to brown. Transfer the fried egg to the top of 1 plate of rice. Repeat with the remaining oil and eggs. Serve hot.
4 shallots or 1 yellow onion, coarsely chopped
2 cloves garlic
1 teaspoon dried shrimp paste
2 fresh small red chili peppers, seeded
1/2 teaspoon ground turmeric
2 tablespoons ketchup
1 tablespoon Indonesian sweet dark soy sauce (ketjap manis)
2 tablespoons light soy sauce
3-4 tablespoons peanut oil or corn oil
5 cups COLD, cooked white rice
1 1/2 cups shredded green cabbage
3/4 cup green peas, blanched for 1 minute and drained
1/4 lb medium-sized shrimp, peeled and deveined
1 cup diced, cooked chicken
4 green onions, sliced
4 eggs
In a mortar or mini food processor, combine the shallots or onion, garlic, shrimp paste, chilies and turmeric and mash with a pestle or grind to a paste; set aside. In a bowl, mix together the catsup and dark and light soy sauces; set aside.
Place a wok over medium-high heat. When it is hot, add 2 tablespoons of the oil. When the oil is hot, add the spice paste and fry, stirring continuously, for 2 minutes.
Raise the heat to high. Crumble the cold rice between your palms into the wok. Using a wok spatula, toss and gently flatten any clumps of rice until the grains are separated. Add the catsup mixture and stir-fry until all the rice grains are evenly coated. Add the cabbage, peas, shrimp and chicken; stir and toss until the shrimp turns pink, 2-3 minutes. Divide the rice among 4 individual plates and garnish with the green onions. Cover loosely to keep warm.
Reheat the wok over medium-high heat. When it is hot, add 1/2 tablespoon of the oil. When the oil is hot and almost smoking, crack 1 egg directly into the oil. Fry until the edges are blistered and crisp and the whites are almost set, about 1 minute. Using a slotted spatula, turn the egg over and fry for a few seconds longer to brown. Transfer the fried egg to the top of 1 plate of rice. Repeat with the remaining oil and eggs. Serve hot.
Beef Fried Rice
Jennifer S.
Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.
3/4 pound sirloin steak, cut into 1/2-inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red pepper flakes
1 1/2 cups long-grain rice
1 bunch watercress (about 5 ounces), tough stems removed
1 egg, beaten
3 tablespoons cooking oil
2 scallions including green tops, chopped
In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.
Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.
3/4 pound sirloin steak, cut into 1/2-inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red pepper flakes
1 1/2 cups long-grain rice
1 bunch watercress (about 5 ounces), tough stems removed
1 egg, beaten
3 tablespoons cooking oil
2 scallions including green tops, chopped
In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.
Vegetable Fried Rice
Jennifer S.
Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice, use that instead and skip Step 1.
1 cup instant brown rice
1 cup vegetable broth
2 eggs, lightly beaten
2 teaspoons canola oil
6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
1 medium red bell pepper, thinly sliced into 1-inch pieces
4 scallions, cut into 1-inch pieces
1 clove garlic, minced
1 tablespoon minced fresh ginger
4 teaspoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Hot red pepper sauce, to taste
Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.
Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice, use that instead and skip Step 1.
1 cup instant brown rice
1 cup vegetable broth
2 eggs, lightly beaten
2 teaspoons canola oil
6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
1 medium red bell pepper, thinly sliced into 1-inch pieces
4 scallions, cut into 1-inch pieces
1 clove garlic, minced
1 tablespoon minced fresh ginger
4 teaspoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Hot red pepper sauce, to taste
Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.
Spicy Chicken Stir-Fry
Jennifer S.
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup bottled Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup Lightly Salted Cocktail Peanuts
2 cups hot cooked whole grain brown rice
Toss chicken with 1/4 cup dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 1 min. Add chicken mixture; stir-fry 4 to 5 min. or until chicken is done.
Stir in pineapple and nuts; cook 5 min. or until heated through, stirring occasionally.
Serve over rice.
Garnish with 1/4 cup chopped fresh cilantro or thinly sliced green onions just before serving.
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup bottled Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup Lightly Salted Cocktail Peanuts
2 cups hot cooked whole grain brown rice
Toss chicken with 1/4 cup dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 1 min. Add chicken mixture; stir-fry 4 to 5 min. or until chicken is done.
Stir in pineapple and nuts; cook 5 min. or until heated through, stirring occasionally.
Serve over rice.
Garnish with 1/4 cup chopped fresh cilantro or thinly sliced green onions just before serving.
Tuesday, April 12, 2011
Limeade
Christina S.
6 limes
1/2 cup sugar
3 cups boiling water
pinch of salt
Ice cubes
Lime slices to serve
Cut each lime in half and squeeze juice. Place skins in a heatproof pitcher, then stir in sugar followed by boiling water. Cover and let stand 15 minutes. Stir in salt. Strain into another pitcher and add lime juice. Let cool, then cover and chill. Serve over ice with lime slices.
Yields 4 1/2 cups
6 limes
1/2 cup sugar
3 cups boiling water
pinch of salt
Ice cubes
Lime slices to serve
Cut each lime in half and squeeze juice. Place skins in a heatproof pitcher, then stir in sugar followed by boiling water. Cover and let stand 15 minutes. Stir in salt. Strain into another pitcher and add lime juice. Let cool, then cover and chill. Serve over ice with lime slices.
Yields 4 1/2 cups
Chicken Satay with Peanut Sauce
Christina S.
3 Tbsp creamy peanut butter
2 teaspoons sugar
2 garlic cloves, minced
2 Tbsp, reduced sodium soy sauce
1 Tbsp water
2 tsp rice wine vinegar
Several drops Sriracha (hot chili sauce)
1 Tbsp chopped fresh cilantro
2 skinless boneless chicken breast, each cut into 6 lengthwise strips
Soak 12 wooden skewers in water for at least 30 minutes. Line rack of broiler pan with foil and spray with nonstick spray.
To make peanut sauce, whisk together peanut butter, sugar, and garlic in small bowl until smooth. Add soy sauce, water, vinegar, and Sriracha, whisking until blended. Transfer to serving bowl and sprinkle with cilantro.
Preheat broiler.
Thread chicken onto skewers and spray with nonstick spray. Arrange skewers on rack of broiler pan and broil 5 inches from heat until cooked through, about 4 minutes per side. (Or grill chicken until no longer pink in the center.) Serve with peanut sauce.
Yields 12 skewers
3 Tbsp creamy peanut butter
2 teaspoons sugar
2 garlic cloves, minced
2 Tbsp, reduced sodium soy sauce
1 Tbsp water
2 tsp rice wine vinegar
Several drops Sriracha (hot chili sauce)
1 Tbsp chopped fresh cilantro
2 skinless boneless chicken breast, each cut into 6 lengthwise strips
Soak 12 wooden skewers in water for at least 30 minutes. Line rack of broiler pan with foil and spray with nonstick spray.
To make peanut sauce, whisk together peanut butter, sugar, and garlic in small bowl until smooth. Add soy sauce, water, vinegar, and Sriracha, whisking until blended. Transfer to serving bowl and sprinkle with cilantro.
Preheat broiler.
Thread chicken onto skewers and spray with nonstick spray. Arrange skewers on rack of broiler pan and broil 5 inches from heat until cooked through, about 4 minutes per side. (Or grill chicken until no longer pink in the center.) Serve with peanut sauce.
Yields 12 skewers
Masaman Curry
Christina S.
2 Tbsp sugar
1/2 Tbsp salt
1 cup potato
1 Tbsp masaman curry paste
1/2 cup coconut milk
1/2 lb beef
1 Tbsp tamarind-optional
1 Cinnamon Stick-optional
1/4 cup cashews or peanuts-optional
2 pinches cardamom-optional
2 leaves bay leaf-optional
Peel and cut up potatoes into big chunks, 1x1x1 inch. Cut up beef and onion the same size. You can substitute chicken or lamb for beef, if you like.
Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking. When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough to cover all the meat. Add the rest of the ingredients, except for potatoes, onion and cashews. Stew for 1/2 hour or until beef is getting tender. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.
Yields 2-3 servings
2 Tbsp sugar
1/2 Tbsp salt
1 cup potato
1 Tbsp masaman curry paste
1/2 cup coconut milk
1/2 lb beef
1 Tbsp tamarind-optional
1 Cinnamon Stick-optional
1/4 cup cashews or peanuts-optional
2 pinches cardamom-optional
2 leaves bay leaf-optional
Peel and cut up potatoes into big chunks, 1x1x1 inch. Cut up beef and onion the same size. You can substitute chicken or lamb for beef, if you like.
Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking. When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough to cover all the meat. Add the rest of the ingredients, except for potatoes, onion and cashews. Stew for 1/2 hour or until beef is getting tender. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.
Yields 2-3 servings
Monday, April 4, 2011
Pot Stickers (Gyoza or Dumplings)
Noriko V. submitted by Summer S.
Note the Japanese name on the recipe. Noriko taught my family how to make these years ago, they are a family favorite!!
INGREDIENTS
2 lbs ground pork (I make mine with chicken and they’re still delish)
1 head of Napa cabbage, chopped
1 large bunch green onions (or two small ones), chopped
2 eggs
Ginger (fresh bulb, about the size of your thumb) ground and squeezed
2 T sesame oil
7 T soy sauce
Salt and pepper to taste
4 pkgs wonton skins- they are usually round, but small square ones will work just as well.
Mix all filling ingredients together- make sure to do it by hand like a meatloaf, making sure it's all mixed through and through.
Then, take one wrapper, put in half a spoonful of filling, moisten one edge of the skin, and crimp the edge together, making a tight, closed dumpling.
Can be boiled or fried. Frying is best.
To Fry- use a good non stick pan, 375degrees, well oiled. Place the gyoza in the pan, and cook till the bottom is a nice rusty brown color- don't turn, but put a half cup of water in the pan, and turn the heat down to 325-ish, and put a lid on. *Careful of spitting oil/steam* Steam cook for 3-5 minutes, or until water is all gone. Don't overcook at this stage...
Remove and eat with dipping sauce (recipe below).
Leftover filling or cooked potstickers freeze well. The wonton wrappers say they do- they don’t (crumbly mess after thawing).
PF Changs Dipping Sauce
¼ c water
¼ c soy sauce
1 t chili paste
1T rice wine vinegar
2 T sugar
1t ginger (fresh grated)
*if doubling... don't double the chili paste.
Note the Japanese name on the recipe. Noriko taught my family how to make these years ago, they are a family favorite!!
INGREDIENTS
2 lbs ground pork (I make mine with chicken and they’re still delish)
1 head of Napa cabbage, chopped
1 large bunch green onions (or two small ones), chopped
2 eggs
Ginger (fresh bulb, about the size of your thumb) ground and squeezed
2 T sesame oil
7 T soy sauce
Salt and pepper to taste
4 pkgs wonton skins- they are usually round, but small square ones will work just as well.
Mix all filling ingredients together- make sure to do it by hand like a meatloaf, making sure it's all mixed through and through.
Then, take one wrapper, put in half a spoonful of filling, moisten one edge of the skin, and crimp the edge together, making a tight, closed dumpling.
Can be boiled or fried. Frying is best.
To Fry- use a good non stick pan, 375degrees, well oiled. Place the gyoza in the pan, and cook till the bottom is a nice rusty brown color- don't turn, but put a half cup of water in the pan, and turn the heat down to 325-ish, and put a lid on. *Careful of spitting oil/steam* Steam cook for 3-5 minutes, or until water is all gone. Don't overcook at this stage...
Remove and eat with dipping sauce (recipe below).
Leftover filling or cooked potstickers freeze well. The wonton wrappers say they do- they don’t (crumbly mess after thawing).
PF Changs Dipping Sauce
¼ c water
¼ c soy sauce
1 t chili paste
1T rice wine vinegar
2 T sugar
1t ginger (fresh grated)
*if doubling... don't double the chili paste.
Best Asian Grilled Pork Chops
Summer S.
Serves 6
Ingredients
1/2 c. water
1/3 c. soy sauce
1/4 c. vegetable oil
3 T lemon pepper seasoning
2 cloves garlic, minced
6 pork loin chops (can also be done with boneless, skinless chicken breasts)
Directions
In a deep bowl mix all marinade ingredients
Marinate for at least 2 hours
Remove from marinade and cook over medium-high heat on greased grill.
Thick chops (3/4”) 6- 7 mins per side
Thinner chops 5- 6 mins per side
Serves 6
Ingredients
1/2 c. water
1/3 c. soy sauce
1/4 c. vegetable oil
3 T lemon pepper seasoning
2 cloves garlic, minced
6 pork loin chops (can also be done with boneless, skinless chicken breasts)
Directions
In a deep bowl mix all marinade ingredients
Marinate for at least 2 hours
Remove from marinade and cook over medium-high heat on greased grill.
Thick chops (3/4”) 6- 7 mins per side
Thinner chops 5- 6 mins per side
Asian Broccoli Cole Slaw
Summer S.
Serves 6
Ingredients
1 (3 oz) Ramen Noodle Soup Oriental Flavor
1/3 stick butter
¼ c slivered almonds
1 bag broccoli slaw (in the bagged salad section)
¼ c sunflower seeds
1 or 2 chopped green onions
Dressing
1/3 c canola oil
2 T brown sugar
2 T apple cider vinegar
1 Ramen noodle seasoning packet
Directions
Crush Ramen noodles inside the bag before opening (can be done with rolling pin, spoon or the palm of your hand).
Melt butter in a large skillet over medium heat. Add crushed noodles and slivered almonds.
Stir frequently. Meanwhile, whisk dressing ingredients together in a small bowl.
Place the broccoli slaw into a large bowl and toss with the cooked noodles and almonds, sunflower seeds and dressing. Garnish with the chopped green onions.
*can add canned/cooked chicken to the noodles & almonds cooking for a heartier salad
Serves 6
Ingredients
1 (3 oz) Ramen Noodle Soup Oriental Flavor
1/3 stick butter
¼ c slivered almonds
1 bag broccoli slaw (in the bagged salad section)
¼ c sunflower seeds
1 or 2 chopped green onions
Dressing
1/3 c canola oil
2 T brown sugar
2 T apple cider vinegar
1 Ramen noodle seasoning packet
Directions
Crush Ramen noodles inside the bag before opening (can be done with rolling pin, spoon or the palm of your hand).
Melt butter in a large skillet over medium heat. Add crushed noodles and slivered almonds.
Stir frequently. Meanwhile, whisk dressing ingredients together in a small bowl.
Place the broccoli slaw into a large bowl and toss with the cooked noodles and almonds, sunflower seeds and dressing. Garnish with the chopped green onions.
*can add canned/cooked chicken to the noodles & almonds cooking for a heartier salad
Fried Rice
Summer S.
Serves 6
Ingredients
1 T vegetable oil
½ frozen peas
1 large rib of celery, diced
1 large carrot (12 baby) coarsely shredded
I can sliced water chestnuts
1 t minced garlic
2 t grated fresh ginger
¼ t crushed red pepper flakes
1 egg
2 ½ c cold cooked rice
3 T soy sauce
1 T rice vinegar
1 t sugar
1/3 c green onions, sliced
Directions
1. Combine the soy sauce, vinegar and sugar in a small bowl. Set aside.
2. Heat a large nonstick skillet over high heat; swirl in the oil and add peas, celery, carrots, water chestnuts, garlic, ginger and red pepper. Stir-fry 2 minutes; make a well in the center and crack egg into pan. Scramble into the veggies (2 more minutes). Add rice, stirring well to remove any clumps, and stir-fry until hot, 3- 4 minutes.
3. Sprinkle sauce over the rice, along with the green onions, and stir-fry just to heat through, 2 minutes more. Serve immediately.
Serves 6
Ingredients
1 T vegetable oil
½ frozen peas
1 large rib of celery, diced
1 large carrot (12 baby) coarsely shredded
I can sliced water chestnuts
1 t minced garlic
2 t grated fresh ginger
¼ t crushed red pepper flakes
1 egg
2 ½ c cold cooked rice
3 T soy sauce
1 T rice vinegar
1 t sugar
1/3 c green onions, sliced
Directions
1. Combine the soy sauce, vinegar and sugar in a small bowl. Set aside.
2. Heat a large nonstick skillet over high heat; swirl in the oil and add peas, celery, carrots, water chestnuts, garlic, ginger and red pepper. Stir-fry 2 minutes; make a well in the center and crack egg into pan. Scramble into the veggies (2 more minutes). Add rice, stirring well to remove any clumps, and stir-fry until hot, 3- 4 minutes.
3. Sprinkle sauce over the rice, along with the green onions, and stir-fry just to heat through, 2 minutes more. Serve immediately.
Asian BBQ Chicken
Summer S.
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime) *microwave for 20 secs for better yield
1/4 t cayenne pepper
1/4 t curry powder
2 T garlic, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl. Place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on to cook. Cook for 5-10 minutes on each side depending on the thickness.
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime) *microwave for 20 secs for better yield
1/4 t cayenne pepper
1/4 t curry powder
2 T garlic, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl. Place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on to cook. Cook for 5-10 minutes on each side depending on the thickness.
Sweet and Sour Chicken
Summer S.
Serves 4
Ingredients
1 lb (3 or 4 depending on size) boneless chicken breast, cubed
2 T vegetable oil
½ c green bell pepper, cubed
½ c red bell pepper, cubed
1 T garlic, minced
2 T cornstarch
¼ c soy sauce
1 (8 oz) can pineapple chunks, juice reserved
2 T brown sugar
1 t ground ginger (or 2 t fresh)
Directions
1. Brown chicken in oil in a large skillet over medium-high heat. Add green bell peppers, red bell peppers, and garlic; stir-fry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce- mix together, add vinegar, sugar and ginger; pour mixture into the skillet, along with the pineapple and liquid. Stir together and bring up to high heat for 2 minutes.
3. Serve over rice.
Serves 4
Ingredients
1 lb (3 or 4 depending on size) boneless chicken breast, cubed
2 T vegetable oil
½ c green bell pepper, cubed
½ c red bell pepper, cubed
1 T garlic, minced
2 T cornstarch
¼ c soy sauce
1 (8 oz) can pineapple chunks, juice reserved
2 T brown sugar
1 t ground ginger (or 2 t fresh)
Directions
1. Brown chicken in oil in a large skillet over medium-high heat. Add green bell peppers, red bell peppers, and garlic; stir-fry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce- mix together, add vinegar, sugar and ginger; pour mixture into the skillet, along with the pineapple and liquid. Stir together and bring up to high heat for 2 minutes.
3. Serve over rice.
Thai Peanut Noodles
Summer S.
Serves 4 generously
Ingredients
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot!)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Directions
1. Cook noodles in salted water.
2. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat.
3. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.
Serves 4 generously
Ingredients
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot!)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Directions
1. Cook noodles in salted water.
2. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat.
3. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.
Lehi Turkey
Lehi Turkey Farmers
Ingredients
10 lbs turkey (breast or loin)
1 (12 oz) can of Sprite
1 T horseradish
1 T garlic, minced
1 c soy sauce
¾ c vegetable oil
¼ c Lawry’s season salt
Marinate all ingredients for 24 hours.
Remove meat from marinade and grill on BBQ.
Remove from grill- shake seasoning salt to taste on meat. .
Ingredients
10 lbs turkey (breast or loin)
1 (12 oz) can of Sprite
1 T horseradish
1 T garlic, minced
1 c soy sauce
¾ c vegetable oil
¼ c Lawry’s season salt
Marinate all ingredients for 24 hours.
Remove meat from marinade and grill on BBQ.
Remove from grill- shake seasoning salt to taste on meat. .
Sunday, April 3, 2011
JAPANESE CHICKEN PICK - UPS
Jennifer S.
2 1/2 lbs. chicken wings
1/2 c. honey
1/2 c. soy sauce
1 tsp. garlic powder
2 scallions, diced (green and all)
Arrange chicken wings in shallow dish. Combine honey, soy sauce, and garlic. Toss chicken in sauce, make sure to coat all pieces. Refrigerate overnight. Bake at no higher than 350 degrees for 1 hour to 1 1/2 hours until very bronzed and tender. At the last minute, scatter scallions over tops. Serve at once. Yummy.
2 1/2 lbs. chicken wings
1/2 c. honey
1/2 c. soy sauce
1 tsp. garlic powder
2 scallions, diced (green and all)
Arrange chicken wings in shallow dish. Combine honey, soy sauce, and garlic. Toss chicken in sauce, make sure to coat all pieces. Refrigerate overnight. Bake at no higher than 350 degrees for 1 hour to 1 1/2 hours until very bronzed and tender. At the last minute, scatter scallions over tops. Serve at once. Yummy.
JAPANESE CABBAGE NOODLE SALAD
Jennifer S.
1 med. cabbage, shredded (or buy pre-shredded bag)Coleslaw mix works great too
1 green onion, sliced
2 pkgs. chicken flavor Ramen noodles, break up but DO NOT COOK
2 cups cooked chicken, shredded
4 tsp. sesame seeds, toasted - keep separate
4 tbsp. sliced almonds, toasted - keep separate
Dressing (Put in jar and shake)
2 seasoning pkg from Ramen noodles
1 tbsp. sesame oil
1/2 c. salad oil
4 tsp. sugar
6 tbsp. rice wine vinegar
1/4 tsp. salt
1 tsp. black pepper
Assemble all ingredients when you are about to serve it. The noodles absorb the dressing and make a crunchy salad.
1 med. cabbage, shredded (or buy pre-shredded bag)Coleslaw mix works great too
1 green onion, sliced
2 pkgs. chicken flavor Ramen noodles, break up but DO NOT COOK
2 cups cooked chicken, shredded
4 tsp. sesame seeds, toasted - keep separate
4 tbsp. sliced almonds, toasted - keep separate
Dressing (Put in jar and shake)
2 seasoning pkg from Ramen noodles
1 tbsp. sesame oil
1/2 c. salad oil
4 tsp. sugar
6 tbsp. rice wine vinegar
1/4 tsp. salt
1 tsp. black pepper
Assemble all ingredients when you are about to serve it. The noodles absorb the dressing and make a crunchy salad.
ASIAN PASTA SALAD
Jennifer S.
1 lb box bow-tie pasta, boiled according to package, drained.
1 jar Asian Sesame Dressing or Sesame Ginger Dressing
1 pkg cherry tomatoes
2 cups shredded chicken, cooked
Cut cherry tomatoes in half, add with chicken to pasta. Stir in dressing, mix well. Chill before serving.
Serve with fresh chopped Asian parsley (or cilantro) sprinkled on top.
1 lb box bow-tie pasta, boiled according to package, drained.
1 jar Asian Sesame Dressing or Sesame Ginger Dressing
1 pkg cherry tomatoes
2 cups shredded chicken, cooked
Cut cherry tomatoes in half, add with chicken to pasta. Stir in dressing, mix well. Chill before serving.
Serve with fresh chopped Asian parsley (or cilantro) sprinkled on top.
EGG DROP SOUP
Jennifer S.
1 1/2 tbsp. cornstarch
1 1/2 tbsp. water
4 c. chicken broth (canned or homemade)
1 tbsp. soy sauce
2 tsp. granulated chicken bouillon
2 lg. eggs (loosely beaten in a bowl)
2 tbsp. chopped fresh scallions
1 1/2 tsp. sesame oil
Crispy fried wanton strips
Combine cornstarch and water. Combine cornstarch mixture with broth, soy sauce and granulated bouillon in a 2 quart pot; cook on high heat until mixture boils. Turn heat a little lower. Hold eggs in a bowl high above the pot and pour eggs in a slow stream, stirring gently with a long handled spoon, into boiling mixture. Add scallions and oil. Mix well and season to taste. Serve hot, topped with crispy fried wanton strips.
1 1/2 tbsp. cornstarch
1 1/2 tbsp. water
4 c. chicken broth (canned or homemade)
1 tbsp. soy sauce
2 tsp. granulated chicken bouillon
2 lg. eggs (loosely beaten in a bowl)
2 tbsp. chopped fresh scallions
1 1/2 tsp. sesame oil
Crispy fried wanton strips
Combine cornstarch and water. Combine cornstarch mixture with broth, soy sauce and granulated bouillon in a 2 quart pot; cook on high heat until mixture boils. Turn heat a little lower. Hold eggs in a bowl high above the pot and pour eggs in a slow stream, stirring gently with a long handled spoon, into boiling mixture. Add scallions and oil. Mix well and season to taste. Serve hot, topped with crispy fried wanton strips.
EGG FRIED RICE
Jennifer S.
1/3 c. chopped green onions
2 tbsp. vegetable oil
3 c. cooked long grain rice, cooled. I usually make it earlier in the day.
1 egg, slightly beaten
3 tbsp. soy sauce
Saute green onions hot oil 2 minutes. Add rice and cook until thoroughly heated.
Push rice mixture to side of skillet, forming a well in center. Pour egg into well, and cook until set, stirring occasionally.
Stir rice mixture into egg; add soy sauce, stirring well.
Yield: 6 servings.
1/3 c. chopped green onions
2 tbsp. vegetable oil
3 c. cooked long grain rice, cooled. I usually make it earlier in the day.
1 egg, slightly beaten
3 tbsp. soy sauce
Saute green onions hot oil 2 minutes. Add rice and cook until thoroughly heated.
Push rice mixture to side of skillet, forming a well in center. Pour egg into well, and cook until set, stirring occasionally.
Stir rice mixture into egg; add soy sauce, stirring well.
Yield: 6 servings.
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