1 TBS red curry paste
13.5 oz can of coconut milk
1 chicken breast
1 1/2 TBS fish sauce
2 TBS sugar
one can bamboo shoots
1/4 red pepper
1/4 green pepper
1/4 small onion
1/2 cup pineapple chunks
In a bowl, whisk together curry paste and coconut milk. Transfer to pan or wok and mix in chicken, fish sauce, sugar and bamboo shoots. Bring to a boil and cook for 15 minutes until chicken is cooked through.
Mix the red bell pepper, green pepper and onion into the sauce pan or wok. Continue cooking for 10 minutes. Remove from heat and stir in pineapple, serve over cooked rice.
***
My friend, Ashley, made this for me one night, and I could NOT get enough of it. I made it myself tonight, and it turned out perfectly! This is SO YUMMY!!!!! You could definitely leave out the chicken and add other veggies. You can find canned bamboo shoots in the Asian aisle, they are tasty!
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Thursday, May 24, 2012
Monday, December 5, 2011
Cabbage, Spinach and Tofu with Peanut Sauce
This recipe is from here, I made a few little changes, like adding peas.
cabbage, spinach and tofu with peanut sauce
1/2 block of extra firm tofu, cut into squares (I prefer to crumble it. Be sure to drain it well first.)
1/2 head of cabbage, sliced into strips and then cut in half to make shorter strips
1 bunch spinach, cleaned & picked through
1/2 onion, cut into large chunks
2 stalks celery, cut on the diagonal into thick slices
1 cup frozen peas
3 cloves garlic, minced
1 T fresh ginger, minced
soy sauce
brown rice
1 t vegetable oil
lime wedges (optional)
for the sauce:
1/4 c peanut butter
1 T honey (or brown sugar if you swing vegan-style)
2 cloves garlic, minced
1 t fresh ginger, minced
1 t sesame oil
2 T soy sauce
2 T rice wine vinegar
warm water
1. In a blender, mix all the ingredients for the peanut sauce, adding a bit of warm water if the mixture gets too thick. Taste. You may need to add a bit more honey depending on your own tastebuds. Set aside.
2. In a large skillet or wok, heat the oil and add the garlic and ginger when hot. Add the tofu and fry until golden on both sides. Add the onion and celery and when the onion becomes translucent, add the cabbage. Once the cabbage gets slightly wilty, add the spinach and a bit of soy sauce for flavour. Stir until spinach is cooked, then turn off heat.
3. In large bowls, add brown rice and then top with the tofu-vegetable mixture. Drizzle with peanut sauce.
cabbage, spinach and tofu with peanut sauce
1/2 block of extra firm tofu, cut into squares (I prefer to crumble it. Be sure to drain it well first.)
1/2 head of cabbage, sliced into strips and then cut in half to make shorter strips
1 bunch spinach, cleaned & picked through
1/2 onion, cut into large chunks
2 stalks celery, cut on the diagonal into thick slices
1 cup frozen peas
3 cloves garlic, minced
1 T fresh ginger, minced
soy sauce
brown rice
1 t vegetable oil
lime wedges (optional)
for the sauce:
1/4 c peanut butter
1 T honey (or brown sugar if you swing vegan-style)
2 cloves garlic, minced
1 t fresh ginger, minced
1 t sesame oil
2 T soy sauce
2 T rice wine vinegar
warm water
1. In a blender, mix all the ingredients for the peanut sauce, adding a bit of warm water if the mixture gets too thick. Taste. You may need to add a bit more honey depending on your own tastebuds. Set aside.
2. In a large skillet or wok, heat the oil and add the garlic and ginger when hot. Add the tofu and fry until golden on both sides. Add the onion and celery and when the onion becomes translucent, add the cabbage. Once the cabbage gets slightly wilty, add the spinach and a bit of soy sauce for flavour. Stir until spinach is cooked, then turn off heat.
3. In large bowls, add brown rice and then top with the tofu-vegetable mixture. Drizzle with peanut sauce.
***
This was good. SO GOOD! I could eat cabbage all day. It was so filling and healthy, but we felt awesome after we ate it. Yum...I want more...
Tuesday, July 12, 2011
Kung Pao Vegetables with Tofu
kung pao vegetables (+ tofu + udon)
1 t sesame oil
1 T canola oil
4 cloves garlic, chopped
1/2 red onion, chopped
1 small head of broccoli, broken into florets
2 carrots, sliced on the diagonal
1 rib of celery, sliced on the diagonal
1 small packet of prepared udon noodles
1/2 block tofu, cubed
1/4 c peanuts, chopped
sauce:
1/4 c soy sauce
1/4 c orange juice
1 T cider vinegar
1 T ginger, minced
1 T chili paste or asian hot sauce (the one with the rooster on the bottle)
1 T brown sugar
1 T bottled peanut sauce
1 T cornstarch
1. Mix sauce ingredients in and set aside.
2. Heat oil in a wok or large skillet. Add onion and garlic and saute for 1 minute. Add carrots, celery and broccoli and stirfry until crisp-tender. Add the sauce and the udon noodles and combine well so everything gets saucy.
3. In a separate pan, fry up tofu in a bit of oil until brown on all sides. Add tofu and peanuts to the vegetable mixture, stirring gently to coat with sauce. Serve in deep bowls.
Credit: everybodylikessandwiches.com
***
Yum! Udon noodles are my new favorite way to eat Asian pasta! We added the sauce (I used storebought kung pao sauce this time, but will try homemade next time) individually so it wouldn't be too hot for the kids. I also crumbled the tofu instead of cubing it and just threw it in with the other veggies. This would also taste great with chicken or steak thrown in.
1 t sesame oil
1 T canola oil
4 cloves garlic, chopped
1/2 red onion, chopped
1 small head of broccoli, broken into florets
2 carrots, sliced on the diagonal
1 rib of celery, sliced on the diagonal
1 small packet of prepared udon noodles
1/2 block tofu, cubed
1/4 c peanuts, chopped
sauce:
1/4 c soy sauce
1/4 c orange juice
1 T cider vinegar
1 T ginger, minced
1 T chili paste or asian hot sauce (the one with the rooster on the bottle)
1 T brown sugar
1 T bottled peanut sauce
1 T cornstarch
1. Mix sauce ingredients in and set aside.
2. Heat oil in a wok or large skillet. Add onion and garlic and saute for 1 minute. Add carrots, celery and broccoli and stirfry until crisp-tender. Add the sauce and the udon noodles and combine well so everything gets saucy.
3. In a separate pan, fry up tofu in a bit of oil until brown on all sides. Add tofu and peanuts to the vegetable mixture, stirring gently to coat with sauce. Serve in deep bowls.
Credit: everybodylikessandwiches.com
***
Yum! Udon noodles are my new favorite way to eat Asian pasta! We added the sauce (I used storebought kung pao sauce this time, but will try homemade next time) individually so it wouldn't be too hot for the kids. I also crumbled the tofu instead of cubing it and just threw it in with the other veggies. This would also taste great with chicken or steak thrown in.
Wednesday, February 23, 2011
Asian Noodle Salad
Recipe from HERE.
Dressing:
1/2 cup of seasoned rice vinegar
2 tbsp olive oil
1 tsp sesame oil
3 cloves of garlic, minced
2 tsp soy sauce
2 tsp sugar
Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.
Salad:
1 handful of cilantro leaves, chopped
1 handful of basil leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup of toasted peanuts
1/2 lb spaghetti noodles, cooked per instructions
Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve. Enjoy.
***
Wow, this salad is so good! I made a big batch and will be snacking on it nonstop! Next time I will double the veggies and try whole wheat pasta. Might try cucumber and broccoli florets in there as well. I omit the cilantro, personal preference. Be sure to check out the link I posted at the top, the recipe author posts amazing photographs! Her blog is my new favorite, so be sure to go take a look! I'll definitely be trying a lot more of her recipes and adding them on here.
Dressing:
1/2 cup of seasoned rice vinegar
2 tbsp olive oil
1 tsp sesame oil
3 cloves of garlic, minced
2 tsp soy sauce
2 tsp sugar
Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.
Salad:
1 handful of cilantro leaves, chopped
1 handful of basil leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup of toasted peanuts
1/2 lb spaghetti noodles, cooked per instructions
Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve. Enjoy.
***
Wow, this salad is so good! I made a big batch and will be snacking on it nonstop! Next time I will double the veggies and try whole wheat pasta. Might try cucumber and broccoli florets in there as well. I omit the cilantro, personal preference. Be sure to check out the link I posted at the top, the recipe author posts amazing photographs! Her blog is my new favorite, so be sure to go take a look! I'll definitely be trying a lot more of her recipes and adding them on here.
Friday, October 1, 2010
Beef Noodle Bowl
Recipe from Kraft Foods
1/2 lb. linguine, uncooked (I used angel hair, it was good!)
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
***
This is so good, one of Nate's favorites. Cam inhaled it too! It's a quick recipe for a weeknight! Enjoy!
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
***
This is so good, one of Nate's favorites. Cam inhaled it too! It's a quick recipe for a weeknight! Enjoy!
Friday, September 24, 2010
Vegetable Chickpea Curry Stew
4 cups cauliflower, cut into small pieces
2 cups sliced carrots
2 cups frozen green beans
1 onion, diced
1 can chickpeas (garbanzo beans), rinsed
1 can vegetable broth
3 tsp curry powder
Combine in a slow cooker. Cook on low for 5-6 hours.
Add:
1 can lite coconut milk
2 tsp dried basil
Heat through. Serve alone or over rice.
***
YUM! This was delicious!! I made this with brown rice, but in my opinion, have more stew than rice on your plate! Cam loved it, and I loved watching him eat spoonfuls of veggies! They end up being really soft, so if your kids don't like veggies, you can mash them up with the rice. Next time I'm going to double the green beans because they were my favorite part!!
2 cups sliced carrots
2 cups frozen green beans
1 onion, diced
1 can chickpeas (garbanzo beans), rinsed
1 can vegetable broth
3 tsp curry powder
Combine in a slow cooker. Cook on low for 5-6 hours.
Add:
1 can lite coconut milk
2 tsp dried basil
Heat through. Serve alone or over rice.
***
YUM! This was delicious!! I made this with brown rice, but in my opinion, have more stew than rice on your plate! Cam loved it, and I loved watching him eat spoonfuls of veggies! They end up being really soft, so if your kids don't like veggies, you can mash them up with the rice. Next time I'm going to double the green beans because they were my favorite part!!
Saturday, September 4, 2010
Thai Peanut Noodle Salad
Thai Peanut Dressing:
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*Sriracha chili sauce: you may want more or less depending on your preference of heat levels. Taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.
Place everything in a blender and mix until smooth. Makes about 2 cups. Refrigerate until ready to use.
Thai Peanut Noodle Salad
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce, spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
Honey roasted peanuts (about 1/2 cup)
Cook the pasta; drain and run water over it until noodles are cool. Coat with dressing and refrigerate until ready to use.
To assemble salad combine vegetables, pasta and chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go. Sprinkle peanuts on top and garnish with cilantro.
***
I thought this was really good. Jonathan especially loved it--he loves Pad Thai, peanut sauce, whatever... His suggestion was to cut the veggies up pretty small, just to make it easier to eat. I would make this again.
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*Sriracha chili sauce: you may want more or less depending on your preference of heat levels. Taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.
Place everything in a blender and mix until smooth. Makes about 2 cups. Refrigerate until ready to use.
Thai Peanut Noodle Salad
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce, spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
Honey roasted peanuts (about 1/2 cup)
Cook the pasta; drain and run water over it until noodles are cool. Coat with dressing and refrigerate until ready to use.
To assemble salad combine vegetables, pasta and chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go. Sprinkle peanuts on top and garnish with cilantro.
***
I thought this was really good. Jonathan especially loved it--he loves Pad Thai, peanut sauce, whatever... His suggestion was to cut the veggies up pretty small, just to make it easier to eat. I would make this again.
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