Tag Archives: asian

Vegetable Curry with Lentils

29 Apr

Vegetable Curry with Lentils

Ingredients: quinoa, baby spinach, sweet onion, garlic, yams, carrots, vegetable broth, coconut milk, curry powder, garlic powder, cumin, salt, cayenne, orange lentils, and cane sugar.

Saute 1 sweet onion (chopped), 6 cloves of garlic (minced), 2 yams (peeled, cubed), and 2 carrots (peeled, diced) in a large wok until onions are translucent. In a blender, combine 1 cup vegetable broth, a 14oz can of coconut milk, 1 TBSP orange Indian curry powder, 1/2 TBSP cane sugar, 1 TSP garlic powder, 1/2 TSP cumin, 1/2 TSP salt, and 1/4 TSP cayenne. Add to vegetables with 1 cup orange lentils; simmer, covered, for 20 minutes.

Serve vegetables and lentils over cooked quinoa and top with raw baby spinach. For home made flatbread follow this recipe: Mix 2 cups whole wheat flour with 1 TSP salt, add 1/3 cup oil and about 1/3 cup water. Shape dough into walnut-size balls and roll out on wax paper. Cook on lightly greased hot griddle until lightly browned. You can make these ahead of time and refrigerate to use as needed.

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Creamy Thai Chowder

11 Feb

After a long break, the creative juices are flowing and we’re trying again! This is the first of (hopefully) more recipes to come. ~Mindy

Ingredients: Potato, butternut squash, yams, sweet onion, garlic, large mushrooms, scallions, vegetable broth, honey, nut butter, oil, yellow curry paste, coconut milk, salt, and Sriracha chili sauce.

Peel and cube 1 potato, 1 butternut squash, and 2 yams. Peel and slice 1 sweet onion and 4 cloves garlic. Combine all and sauté in 2 TBSP oil. Then cover in vegetable broth and simmer in 2 TBSP honey and 1 TBSP yellow curry paste till vegetables are mushy. Puree 1/2 simmered vegetables. Mash remaining and combine. Add 1 can (13.5 oz) coconut milk blended with 2 TBSP nut butter. Sauté 3 large chopped mushrooms in 1 TBSP oil. Add to soup along with 4 chopped fresh scallions. Season with salt and Sriracha chili sauce.

Optional: Garnish with cilantro, chopped peanuts, or fresh basil.

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Experiment: Try simmering thai red chilies in with the vegetables (remove before pureeing), or add a few spoonfuls of Savory Cilantro Sauce for a spicy kick.

Pork Fried Rice

20 Sep

Ingredients: Basmati brown rice, carrot, celery, onion, garlic, soy, honey, lime, ketchup, fish sauce, seasoned rice vinegar, barbecued pork, egg, scallions, and sesame seeds.

Cook the rice ahead of time and then let it cool to, at most. room temperature.

The ratio for cooking the rice is two parts water to one part rice. In a medium size soup pan, I like to sauté the rice in a bit of coconut oil before adding the water. Add warm water and let it come to a boil with the rice. Then reduce the heat to a simmer and cover with a tight lid. One cup of rice takes about 20 to 25 minutes.

For the sauce, stir together a quarter cup of soy sauce, a tablespoon of honey, juice from half a lime, one teaspoon ketchup or hot red chili sauce, half teaspoon fish sauce, and one tablespoon seasoned rice vinegar. Set this aside. (If you are making a large amount you may want to double the amount of sauce.)

In a heated wok, stir fry one chopped onion and six cloves of chopped garlic in about a tablespoon of oil for several minutes. Then add three chopped carrots, and three chopped celery stalks. Stir fry until the vegetables just begin to soften. Then remove them from the wok.

Add another teaspoon of oil and stir fry six eggs with a teaspoon of soy sauce. When they’re done, set them aside.

Now turn the heat up on the wok and add another teaspoon of oil. Start with two to four cups of cooked cold or room temperature Basmati brown rice. Stir fry the rice for about five minutes tossing it often so as not to burn. Then add in the vegetables and eggs and cook for another few minutes. Now slowly add the sauce and cook it for another several minutes so the sauce is worked through it all. Lastly, add about half a pound of Chinese style barbecued pork, three chopped scallions, and a tablespoon of sesame seeds.

This is very hearty, tasty, and can stand alone. But you could also serve it with Asian Coleslaw on the side.

Experiment: Try using other vegetables: Peppers, snap peas, string beans, asparagus, etc. Spice up the sauce with red chili oil, Chinese mustard, or spicy black bean paste. Try serving it with Savory Cilantro Sauce. It’s so yummy with it!

Asian Coleslaw

13 Jul

 

Ingredients for the salad: Cabbage, carrots, white or yellow onions, scallions, cucumber, fresh basil, fresh mint, jalapeño, and roasted peanuts.

Ingredients for the dressing: Mayonnaise, seasoned rice vinegar, soy sauce, fish sauce, Sriracha red pepper sauce, fresh lime juice, sea salt, honey, and unsweetened peanut butter.

This salad was inspired by the salad rolls from Pho Van Vietnamese Restaurant. The ingredients go well together and I love the fresh flavor. To save time, I start with pre-packaged shredded cabbage and carrots. I use half a yellow onion, four scallions, half a cucumber, and one seeded jalapeño (so the kids can still enjoy it). Equal parts basil and mint suits my taste.

For the dressing, I whisk into 2/3 cup mayonnaise, a tablespoon of soy sauce, the juice of one fresh lime, a teaspoon of fish sauce, two tablespoons of seasoned rice vinegar, half a tablespoon of honey, a tablespoon of unsweetened creamy peanut butter, and as much SSriracha spicy red pepper sauce as I can handle. For my palate, this is a well-balanced sweet, salty, and spicy ratio. Toss the dressing over the salad and add roasted peanuts to each serving.

This makes a lot and it only gets better as the flavors marry. It’s great served as a replacement to white rice if you are watching your carb intake and is particularly delicious with BBQ chicken, pork, and shrimp.

Experiment: Differ the amounts of onions, scallions, jalapeño, bean sprouts, and herbs or add more or less Sriracha to the dressing to make it as spicy as you like.