Asian-Inspired Pork Cabbage Rolls with Peanut Sauce

Ukrainian and other Eastern European cultures are well acquainted with the cabbage roll. Every celebratory meal has either the vegetarian or pork-filled option, floating in tomato sauce and while I can get behind a plate of perogies, I never get excited to see the cabbage roll.

This, however, is not the cabbage roll I know. This version is loaded with garlic, ginger, soy, a hint of fish sauce and topped with a nutty overture. I can dig it. In fact I did and have plenty of leftovers. I struggled to find Napa cabbage in good shape (aka Suey Choy) and had fewer cabbage leaves to use than pork filling. I wound up cooking the leftover filling and adding the scraps of cabbage left as a sort of sloppy cabbage roll. There was plenty of the peanut sauce to pour over both the rolls and remaining filling. Rolling the cabbage rolls was easy, but preparing the recipe in one pot is doable and  involves less cleanup.

Whatever you choose, I can assure you'll get excited about these cabbage rolls.

Adapted from: http://fedandfit.com

Serves 4-6

Ingredients

• 1 head Napa cabbage

Filling

• 2 T salted butter
• 2 carrots, grated
• 5 cloves garlic, minced
• 1, 2-inch thumb of ginger, peeled and minced
• 2 lbs ground pork
• 3 green onions, sliced
• 1/4 cup chopped cilantro leaves
• 2 T soy sauce
• 2 t fish sauce
• 1 t red pepper flakes

Sauce

• 1 T sesame oil
• 2 cloves garlic, minced
• 1/3 cup soy sauce
• 2/3 cup water
• 2 t fish sauce
• 1 T cider vinegar
• 1 T brown sugar
• 1/2 cup smooth peanut butter

Method
Bring a large pot of water to a boil, reduce to simmer and place the head of cabbage, leaves downward into the pot. Let the cabbage poach for 10 minutes. Remove from the water, cut the end off and separate the leaves, laying them on a paper towel to cool and dry.

To kick off the filling, melt the butter in a large saucepan and add the carrots, ginger and garlic. Stir well to combine and cook for about 8 minutes. Add the mushrooms and sauté for another 5 minutes.

Place the carrots in a bowl along with the rest of the filling ingredients and combine the ingredients with your hands to ensure it's well incorporated.

Make the rolls by place about 1/4 cup of the filling on the base of the stem of each leaf. Fold the sides of the cabbage inward and roll towards the end of the leaf. Place the rolls in a 9'X13' baking dish and preheat the oven to 350F.

To make the sauce, heat the sesame oil in a frying pan on medium heat. Add the garlic and sauté for about 5 minutes. Add the rest of the ingredients, whisking the sauce until smooth and allow to simmer for 5 minutes. The sauce will thicken on its own.

Place the cabbage rolls, neat in the oven for 30 minutes. Remove and add half the sauce over the rolls, returning them to the oven for another 15 minutes.

Serve on a bed of rice, quinoa, freekeh or neat with chopped cilantro to garnish.

Rainbow Noodle Bowls

We make a version of this dish a few times a month for several reasons: It's healthy, versatile and who doesn't love the chance to get rid of leftover veggies lurking in your fridge? The formula is simple: a protein, assorted veg, a starch base and a sauce to add some kick to the ensemble. This particular recipe is Vietnamese-inspired and includes mint, basil and cilantro tossed in with some roasted peanuts. If I have herbs on hand, they go in. If I don't, I add nuts or seeds in abundance to finish off the dish. I had old carrots I pickled overnight in existing brine and when you combine the whole song and dance, it almost looks as if you know what you're doing. 

The base is usually rice, but I've tried soba noodles and had leftover rice vermicelli noodles that I've been meaning to use. Often the sauce is a bibimbap or ginger variety that I've played with a bit. 

What brings me back to this dish is the fact that it can be meatless and I don't feel as if anything is missing. I have made countless vegetarian dishes, many of which aren't posted on this blog because they tasted as if they were missing meat (aka shitty). With these Asian-inspired noodle or rice bowls, I enjoy the depth of flavours with beans. tofu or lentils added to it and never think to myself "this would taste better with meat in it." That's what I call a success story.

Adapted from: http://pinchofyum.com

Serves 3-4

Sauce

• 1/3 cup lime juice
• 1/3 cup vegetable oil
• 1/4 cup fish sauce
• 2 cloves garlic
• 2 T rice vinegar
• 2 T brown sugar

Bowl 

• 200g vermicelli noodles
• 1 cup cooked chickpeas
• 1/2 red pepper sliced thinly
• 1 jalapeño, seeded and minced
• 1/2 avocado, sliced
• 1/2 cup red cabbage sliced
• 2 carrots, julienned (I had leftover brine from a jar of pickled onions and popped them in the brine the night before)
• 1/4 cup each, cilantro, mint and basil chopped
• 1/4 cup roasted peanuts

Method

To make the sauce, combine all the ingredients in a blender and pulse until smooth. 

Prepare all the vegetables and protein and set aside. For the vermicelli noodles, fill a large pot with water and bring to a boil. Remove from heat, add the noodles, submersing them in the water. Let sit for five minutes. Remove from water and portion immediately into two bowls. Top with the veggies, herbs, nuts and drizzle sauce overtop. Now eat, eat, eat!

Korean Inspired Rice Bowl

When I think of recent food trends, ingredients like cauliflower and pork butt come to mind (I'll get to my butt in another post), but far as dishes go, rice bowls are trending big time. The internuts are filled with attractive combinations and what I find truly appealing is their interchangeability. Quinoa or buckwheat is substituted for rice, veggies range from carrots and greens to mushrooms and onions. Some are coated in cheese, others include eggs, meat and legumes. The message is simple: "Just put it in a bowl, already!"

I'm certain my version has been pulled from a few posts I've read over time, but the exact source of my inspiration is my fridge. I had some leftover carrots and peppers I bought on special and picked up some tofu, peanuts and eggs over the weekend.  I had a hankering for kimchi, so bought a jar of that too.  I went overboard with the ingredients and wound up having to get a bigger bowl, but the point of my recipe below is to give you a guideline that you can interpret to your tastes.

Ingredients

Vegetables

• sesame oil
• 1/2 bunch of kale, ribs removed and finely chopped
• 1 carrot, julienned (I used a mandolin to do the work for me)
• 1 eggplant, thinly sliced 
• 1 red pepper, sliced

Fried tofu

• 1 package firm tofu, cubed
• 1/2 cup soya sauce
• 1/4 cup chili sauce (sambal oelek)
• 1/4 cup chopped cilantro
• 1 1/2 t chopped ginger
• 2 cloves garlic, minced
• 1/2 cup cornstarch

The Other Stuff

• 1 cup long grain, brown rice
• 4 eggs
• 1T vinegar
• 1 cup kimchi
• 1 cup peanuts
• 1/4 cup sesame seeds
• 1 avocado, peeled and sliced lengthwise
• 1 cup cilantro, chopped

Method

In a blender, purée the soya sauce, 1/4 cup cilantro, chili sauce, ginger and garlic until smooth. Combine the marinade with the tofu and let sit for anywhere between 2 - 24 hours (the longer the better). Remove from the marinade and place in a bowl with the cornstarch. Coat the pieces well with the starch and place in a heated fry pan with a tablespoon of vegetable oil. Stir the tofu to ensure all sides are golden brown. Transfer from the pan to a paper towel-covered plate and reserve the marinade.

Follow package instructions to prepare the rice. One cup should yield 4 servings.

For the vegetables, heat a frying pan on medium-high heat with a tablespoon of sesame oil. Add the carrots and sauté for one minute. Add a spoonful of sambal oelek and the kale and sauté for another minute. Transfer the veggies to a dish and wipe down the pan. Pour another tablespoon of sesame oil into the frying pan. Place the eggplant slices on the pan and sprinkle a little salt over them. Let them sit for about 2 minutes. Flip the slices over and cook another 2 minutes, again sprinkling a little salt on the other side. Remove from the pan and set aside. Add the red pepper to the pan and pour the tofu marinade overtop. Let simmer for about 2 minutes, until the peppers have softened.

To poach the eggs, fill a small pot with water and a tablespoon of vinegar. Bring the water almost to a boil, but reduce the heat to medium when about to boil. Crack one egg and pour into a bowl. Begin vigorously stirring the water in one direction and add the egg, allowing the momentum of the water to keep the egg intact. Let the egg to cook for 4 minutes. Remove with a slotted spoon.

When ready to serve, divide the rice into four bowls. Spoon each of the vegetables and tofu  over the rice and add your avocado, peanut and cilantro garnishes alongside them.

Khow Suey: Burmese Noodle Soup

Check out my bowls for a minute. Yes, I said my bowls! BOWLS!! Home Sense, people! Get on it!

On to the subject of this post: Khow Suey.  Apparently Khow Suey is an egg noodle dish served with either curried chicken or beef, coconut milk and an assortment of condiments. This particular version is more of a soup with a number of colourful vegetables in it. While it has deviated somewhat from its roots, it looks and tastes like a hot damn.

Wait for it......

Another bowl shot! Those colourful vegetables sure compliment my lovely new bowls.

On the subject of colourful vegetables, my friend Scott started growing peppers on his patio this year. His interest in all things pepper-related got a little out of hand, as his patio and indoor plant growing operation could be a candidate for the next episode of Hoarding: Buried Alive. One night, we were rummaging through the fridge looking for a snack and wound up preparing a dish of cheese, crackers and sliced jalapeños. I tried not to be impressed, but the flavour combination was pretty terrific. Now I can't seem to get enough of the hot stuff in almost everything I prepare. I can't eat enough heat.

I wouldn't call this dish a hot number, but there is plenty of opportunity to heat things up. Garnishing each serving with jalapeños is a great way to use up the insane number of chili peppers I seem to have on hand. The coconut-curry combination helps combat the heat and just compliments the flavour altogether.

Whether heat is your thing or not, Khow Suey offers a wholesome chicken and vegetable soup with a ton of dimension. Frankly, nothing will make your new bowls 'pop' in photographs quite like it either.

Adapted from: http://www.spicechronicles.com

Ingredients

• 2 T vegetable oil,
• 1 medium red onion, chopped
• 2 cloves of garlic, minced
• 1T fresh ginger, minced 
• 1/2 lb boneless, skinless chicken breast, cut into bite-size pieces
• 2 t dried coriander powder
• 1 t cumin
• 1/2 t turmeric
• 1 t cayenne pepper
• 1/2 cup pureed tomatoes
• 2 T tamari
• 750ml chicken broth
• 250ml coconut milk
• juice of one lime
• fresh cilantro, chopped
• rice noodles

Method

Heat the oil in a large saucepan and add the onion, cooking until soft, about 5 minutes. Add the garlic and ginger and sauté for about 2 minutes. Add the chicken and spices, cooking until no longer pink, about 3 minutes.  Add the tomatoes and tamari and combine well. Pour in the broth and coconut milk and simmer for about 5 minutes. Squeeze the lime juice into the pan and pour in the chopped cilantro.

Boil 3 cups of water in a large pot. Add rice noodles and simmer for two minutes. Use a set of tongs to remove the noodles and place them in serving bowls. Ladle portions of the soup on top and add handfuls of cilantro and sliced jalapeños to garnish.

Deliciously Easy Pad Thai

I'm really excited about this recipe and the results it produced after only one attempt. Over the years I've tried making a number of my favorite restaurant dishes and have had mixed success. This particular recipe however, produced restaurant-quality results. It's exciting to think that the next time I crave Pad Thai, I will have to debate whether to eat it at a nearby Thai restaurant or make it myself.

Asian noodle dishes, particularly Vietnamese and Thai, have been this mythical creature I can sort of mimic, but can't quite figure out. While the recipes are straight forward, it's the rice noodles that trip me up the most. I've had really poor luck getting noodles to the consistency I've had in restaurants. I think I treat them much like I would egg noodles, which just doesn't work for the rice variety. This recipe I used gives some basic tips for getting your noodles right and I managed to nail it the first time. From start to finish, it took me 40 minutes to prepare. It's a pretty straight forward one pot dish and all things considered, inexpensive to make. While you can swap out tamarind paste for vinegar, if you have access to an Asian market, I'd make the effort to get the paste. The original recipe calls for a banana flower and preserved turnip. I actually did go looking for these items but not surprisingly, couldn't find them in Edmonton, Alberta. I omitted them from my own version of this recipe as a result.









Adapted from: http://www.thaitable.com/

Serves 6-8

Ingredients

• 2 T vegetable oil
• 2/3 cup peanuts or cashews
• 2 shallots, minced
• 6 cloves garlic, minced
• 4 red chilis, minced
• 1 package extra firm tofu, patted dry
• 1 package (454g) Thai rice noodles
• 12 t fish sauce
• 4 T sugar
• 6 T tamarind paste
• 3 cups bean sprouts
• 1 cup chives
• 1 package frozen shrimp, thawed (454g)
• 2 eggs
• 2 limes 

Method

To start, soak the noodles in a pot of lukewarm water while you prepare the other ingredients.  Make sure the noodles are completely submerged in water. Mince the garlic, chilis and shallots together and set aside. Cut the tofu and chives into matchstick-size pieces and set aside in separate bowls. Mix the sugar, fish sauce and tamarind past in a bowl and set aside. Rinse the bean sprouts and shell the shrimp for later use.

Heat the oil on medium in a wok or large saucepan (I don't have a wok, so I used a large pot). Add the nuts, tossing well to coat with the oil. Once slightly browned, add the shallots, chilis and garlic, sautéing for about 3 minutes. Brown the tofu pieces over the course of 5-10 minutes. Drain and add the noodles tossing well to blend well with all the other ingredients. Test the noodles to ensure they are a soft, but firm consistency. If you prefer them softer at this point, add a little water to the pot. Add the sauce and again, toss well to coat with all the ingredients. Push the noodles to one side of the pot and crack the eggs into the remaining space. Let the eggs fry for about 1 minute and then blend them in with the noodle mixture. Add the shrimp and continue to toss the noodles until the shrimp have lost their translucency. Add two thirds of the sprouts and chives, combining them well with the noodles and set aside for 2 minutes. Serve the dish with lime wedges and top each serving with the remaining fresh chives and sprouts.

Honey Garlic Chicken

After a trip to MEAT, a new barbecue restaurant in Edmonton, I went looking for a fried chicken recipes I could

From: http://www.fortheloveofcooking.net

Serves 4

Ingredients

Chicken

• 1 lb boneless, skinless chicken breast
• sea salt 
• pepper
• 1 cup panko crumbs

Honey Garlic Sauce

• 1/4 cup honey
• 3 cloves garlic, minced
• 2 T soya sauce
• 1 t sriracha
• 1 T cornstarch
• 1/3 cup water
• 2 tsp sesame seeds
• 2 green onions, chopped

Method

Line a cookie sheet with tin foil and spray it with cooking spray. Cut the chicken breasts into bite-size pieces. Season well with salt and pepper. Crack the eggs into a bowl and mix them with a fork to combine the egg whites with their yolks. Pour the panko crumbs into a second bowl. Dip each piece of chicken into the egg mixture, then the panko crumbs and place on the baking sheet. Once all of the chicken has been breaded, place the chicken in the fridge to allow the pieces to set. Heat the oven to 400F. When the oven is ready, remove the chicken from the fridge and bake it for 30 minutes.

To make the honey garlic sauce, whisk the honey, garlic, soya and sriracha together in a saucepan on medium heat. Combine the water and cornstarch in a separate bowl. Add the cornstarch mixture in with the sauce, mixing well.

Once the chicken is cooked, remove from oven and toss the chicken in with the sauce.

Making Tofu More than Tolerable: The Lemongrass Tofu Bowl

It is Monday and this recipe is meatless: how timely! If you're not on the tofu train for its' reputation as a heavily genetically modified product, that's fair. Beans, nuts, fish and/or meat can be inputed in lieu of tofu. I have some concerns about tofu, but not enough to nix soya products from my diet altogether. So, if this dish gives me a third nipple, it will almost be worth it due to its sheer deliciousness.

Honestly, I use tofu as a substitute for beans because nobody wants or needs to be exposed to that many farting fits at my office. I am also an impressionable eater and in an attempt to consume less meat for health factors as expressed by friends, family and the media, I experiment with vegetarian recipes. This is an example and I hope you enjoy it as much as I did. 

From: http://www.sproutedkitchen.com/

Serves 4

Ingredients

• 1 cup brown rice
• 12-14 oz of firm tofu
• lemongrass paste (fresh was unavailable, but always best)
• 2 t sriracha or chile paste
• 1 T lime juice
• 2 t rice wine vinegar
• 1 T fresh grated ginger
• 1 T coconut oil
• 2 T broccoli florets
• 2 large carrots, julienned
• 1/2 cup chopped, green onions
• 3/4 cup light coconut milk
• 2 T soya sauce
• 2 T sesame sauce
• 2 large avocados, sliced

Method

Cook brown rice according to package instructions. 

Cube the tofu into bite size pieces. Combine the lemongrass, chile paste, garlic, lime juice, vinegar and tofu into a bowl. Toss the tofu well and set aside for a minimum of 30 minutes. I marinated the tofu overnight. 

Warm the coconut oil and 1 tablespoon of the sesame oil in a pan over high heat. Pour in the tofu and marinade and cook until the edges have browned; about five minutes. Add the broccoli, carrots, remaining sesame oil, soya sauce and coconut milk, tossing well to coat with the oil mixture and allowing to cook for about 3 minutes. Spoon in the green onions and mix with the existing ingredients. Serve over rice and top with sesame seeds, avocado and cilantro. 

Vietnamese Meatball Lollipops with Dipping Sauce

Tis the season for parties galore... and appetizers, don't forget the appetizers. I've been scrambling for some good recipes and some of my latest attempts have been bombs. Luckily, this one wasn't. If you're taking this to a party, I'd lighten up on the oven time, so when you reheat the meatballs on site, they aren't too dry. I'm keen to try this with ground pork next time, but the beef was delicious.















From: http://www.bettycrocker.com/

Serves 4-6

Ingredients

For the meatballs

• 1 1/4 lb of lean ground beef (turkey or pork will do too)
• 1/4 cup of chopped water chestnuts from an 8oz can
• 1/4 cup chopped fresh cilantro
• 1 T cornstarch
• 2 T fish sauce
• 1/2 t ground pepper
• 3 cloves garlic, minced

For the sauce

• 1/4 cup water
• 1/4 cup soya sauce
• 2 T packed brown sugar
• 2 T chopped fresh chives
• 2 T fresh lime juice
• 2 cloves of garlic, minced
• 1/2 t crushed red pepper
• 
  

Method

Heat oven to 400F. Line cookie sheet with foil.

In a large bowl, combine all the meatball ingredients until well combined. Shape the meat into one inch balls and place about an inch apart on the cookie sheet. Bake for 20 minutes, turning the balls over halfway through the cooking time. The meat should read 165F in its centre when done.

In a saucepan, combine all the ingredients for the sauce. Heat the pan on medium heat until the sugar has dissolved. Remove from heat.

Insert the bamboo skewers into the balls, place on a plate and serve with the warm dipping sauce. 

Weeknight Cooking Part 1 of 3: Chinese Chicken Salad

On the quest for quick, wholesome meals, I went digging for recipes that can be prepared in pinch. I narrowed it down to three, the first of which is tonight's entry. In the case of this particular recipe, I would modify how the veggies are chopped if you need to quicken the pace a little. This took me about forty minutes to prepare. 

I was surprised by how good this salad was. It certainly looked test-worthy as depicted in this month's Chatelaine magazine, but it exceeded my expectations. This was a contribution of Gwyneth Paltrow's and while her version included steamed chicken infused with ginger and star anise, I opted out of the steamer and chose my frying pan and some oil. Easy peasy and a little less perfect than Gwyneth's recipe. You'll get over it.

The version below is my modified version. If you want the original, check it out: http://www.chatelaine.com

Serves 4 as an entree

Ingredients

Salad

• 4 boneless, skinless chicken breasts
• 2 T canola oil
• Head of Romaine lettuce, finely chopped
• 1 cup snow peas, julienned
• 1 carrot, peeled and julienned
• 4 green onions, chopped
• 3 T loosely chopped cilantro
• 2 red chilis, diced (optional)
• 1 T toasted sesame seeds

Dressing

• 3 T hoisin sauce
• 1/3 cup sesame oil
• 3 T rice vinegar
• 1/4 water
• 1/2 t salt

Method

Heat the oil in a large fry pan on high heat.  If you find the breasts aren't thick enough to cook all the way through when pan fried, slice them in horizontally in half. Season the chicken breasts with salt and pepper before adding them to the pan. Let them cook for 3 minutes each side or until cooked through. Remove from pan and when the chicken has cooled enough to handle, tear the chicken into bite-size strips.

While the chicken is cooking, combine the salad ingredients and set aside. Next, combine the dressing ingredients, mixing well with a whisk. Finally, add the chicken to the salad and toss well. Serve the salad in individual bowls and dress accordingly...no white after Labour Day. Gawd, I'm clever!

The Black Rice Diaries

Here's what you should know about black rice: its hull contains more vitamin E, a known immune system booster, than brown rice and it has more anthocyanin antioxidants than blueberries. Does it sound like I know what I'm talking about? Well I don't, but someone at Health.com does (http://www.health.com).

The health benefits of black rice had nothing to do with my decision to experiment with it this week. I liked the look of it and found a bag of Thai glutinous black rice at Superstore. Chinese black rice is another type worth looking into. In fact, the black rice bowl may be better served with this type of rice.

Black Rice Bowl

Adapted from: http://kidcultivation.blogspot.ca

Makes 6 servings

Ingredients

• 1 1/2 cups black rice (recipe calls for Chinese black rice, but I used the Thai version)
• 3 boneless, skinless chicken breasts
• 3 T sunflower oil, plus 2 T for cooking the chicken breasts
• 1/2 cup minced red onion
• 2 serrano chili peppers, diced
• 1 T fresh lime zest
• 3 T fresh lime juice
• 2 T rice vinegar
• 1 T fish sauce
• kosher salt
• 1/2 cup fresh snap peas ( I didn't have them)
• 2 small, ripe avocados
• cilantro to garnish
• sambal oelek to garnish

Method

Note: The original recipe prepares this dish as a salad. I chose to turn it into somewhat of a rice bowl. If you want to prepare and serve it as a cold salad, let the rice cool for an hour or so before mixing it in with the dressing and other ingredients. Note the original recipe did not include chicken.

Combine 2  and 3/4 cups of water and the rice into a large pot. Bring the water to a boil, reduce to simmer and cover, cooking for about 30 minutes or until the rice is tender. 

To prepare the chicken, heat the 2 tablespoons of the canola oil in a frying pan. Cut the breasts into bite size pieces and toss them in with the oil. Cook for approximately 10 minutes or until all the pieces are well browned. Set the chicken aside. 

In another pan, heat the remaining 3 tablespoons of oil and add the onion, cooking for about 1 minute and then the chili peppers. Cook until the onions become translucent.

In a large bowl, combine the lime zest, juice, vinegar, fish sauce and salt in a bowl. Stir well and set aside.

Pour the rice and chicken into the bowl with the dressing, tossing well until all the dressing has coated the rice.  To serve, spoon the rice mixture into individual bowls and top with slices of avocado, cilantro and sambal oelek or whatever chili sauce you have on hand if heat is your thing. 

Coconut Black Rice Pudding

Makes 6 servings

From: http://www.thekitchn.com

Ingredients

• 2 1/2 cups water
• 1 cup coconut milk
• 1 cup black rice
• 3 T brown sugar
• 3 T shredded coconut
• 1/2 t salt

Method

In a medium saucepan, bring the coconut milk and water to a boil. Reduce heat and simmer , uncovered for 45 minutes, or until the rice is tender.

Meanwhile, to toast the coconut, preheat the oven to 350F and spread the shredded coconut across a cookie sheet. Bake until golden brown, about 10 minutes. 

Once the rice is cooked, add the sugar and salt and simmer for a few more minutes until the rice reaches your desired texture. Taste and adjust the seasoning as required. Serve in individual bowls, topped with the coconut. I had a few almonds hanging around that looked like a good addition, so used them as a garnish as well.

Char Kuey Tiao

Malaysian goop....goooood goop.

That's what I said: Char Kuey Tiao. This dish is otherwise known as Penang fried noodles and while my version looks like a little turd-like, it tastes like a symphony of seafood and spices.

I've had Char Kuey Tiao while in Malaysia (and out of it) and was craving that noodley, seafood stirfry once more. I doubled up on the seafood, but I don't think it caused any harm to the dish. My challenge next time is to get the noodles fried in such a way that they don't combine into a noodle goop. This did...I overcooked the noodles, making them starchier than anticipated and very sticky. I also veered off the authentic path a little and added veg to the dish (carrots, to be precise). Peas would be lovely in this too. I know it becomes a little less authentic, but I'm looking at noodle goop here as I make my decision. Authentic disappeared ages ago.

Adapted from: http://mykitch3n.blogspot.ca

Serves 6

Ingredients

• 250 g flat rice noodles, cooked according to package instructions
• 16 shelled, raw prawns
• large handful of clams
• 2 eggs
• 2 cups sprouts (your choice)
• 1 carrot, finely shredded
• 5-6 chive stalks
• 3 cloves garlic finely chopped
• 1 T cooking oil
• 2 T chili paste
• 2 t sugar

Seasoning

• 1 t fish sauce
• 1 t soy sauce
• 1 t oyster sauce

Method

In a pan on high heat, add garlic and oil and let cook for a few seconds. Mix in the chili paste and sugar and let cook for another few seconds. Add prawns and clams, stirring well and let cook for about thirty seconds. If either of your seafood choices are already cooked, add them to the pan a little later, when you add the eggs. Add the cooked noodles and seasoning, tossing well. Stir in the eggs and let sit for a few seconds. Add the sprouts, carrot and finally the chives, mixing with the rest of the components.  

Spoon onto individual plates and serve. Goop is good!

Thai Beef Salad & Spring Green Soup

I have never used herbs in place of lettuce before, but that's essentially what this recipe does. Basil, mint and cilantro are the leafy greens here and they're delicious. I was tempted to put this on a bed of rice noodles, because I had trouble getting over the lack of salad-ness in this dish, but it was tasty as is. It was even better with the spring green soup I made with it. A crusty loaf of French bread would go quite nicely with this ensemble. 

Thai Beef Salad

Adapted from: http://biscuitsoftoday.com

Serves 4

Ingredients

• 1 lb of chuck or beef shoulder
• salt and pepper to season beef
• 2 T vegetable oil
• juice of 4 limes
• 2 T fish sauce
• 1 T brown sugar
• handful of cilantro leaves
• handful of basil leaves
• handful of mint leaves
• 2 garlic cloves minced
• 2 red chilis chopped
• one small, red onion, sliced thinly

Method

Season beef well with salt and pepper and let it sit out of the fridge for 30 minutes. Place oil in a frying pan on medium heat and add the beef. Cook the beef for about 5 minutes on each side and remove from pan. Let it sit for about 20 minutes to allow to cool.

Combine the lime juice, fish sauce and sugar in a bowl, mixing until the sugar has dissolved. Set aside.

Combine the remaining ingredients in a bowl and add the lime juice mixture, mixing well. Slice the beef thinly and add it to the salad, tossing it well. Serve immediately.

Spring Green Soup

Adapted From: http://www.wholeliving.com

Serves 6

Ingredients

• bunch of asparagus (preferably thin stalks), roughly chopped
• bunch of spinach with the stem removed
• 4 green onions, chopped roughly
• 1 cucumber
• 1 avocado
• 1/4 cup mint leaves
• 2 T lemon juice
• 1 t salt
• 2 cups of water
• dollops of sour cream for serving
• Freshly ground pepper

Method

Blanch the asparagus in a pot of boiling water for 2 minutes. Remove from heat and strain. Cut half of the cucumber in quartered slices and the remaining cucumber in eighths. Set aside the slices for garnishing your soup.

Place the asparagus in a blender with a 1/2 cup of cold water and blend until smooth. Add the cucumber eighths, green onions, spinach and another 1/2 cup of cold water and purée.  Throw in the avocado, lemon juice and mint leaves, the remaining water and.....blend until smooth!  Season with salt, pepper and serve with the cucumber slices and spoonfuls of sour cream. 

Asian Flank Steak & Boursin-Bacon Twice Baked Potatoes

If this were my last day on Earth I'd be looking for a juicy, rare steak and a loaded baked potato. There is nothing better. Might also be looking for loved ones and some guns amid the chaos, but let's focus on the food here. Having noticed my lack of enthusiasm with respect to eating leftovers has brought my comfort meals back into play. Steak and taters are at the top of the charts. This particular steak is a slightly different take on the classic, but the marinade is one my Dad has used for ages. The combination is a no-brainer and one I've used in other recipes. Flank is no prime cut of beef either, but you wouldn't know it once it all comes together.

As for the potato, this is my first experience making a stuffed potato, let alone one with Boursin and horseradish. Two words: Easy & divine. I am truly looking forward to making this again!

Asian Flank Steak

Serves 6

Ingredients

• 3-4 lbs flank steak

Marinade

• 1/2 cup soy sauce
• 3 T honey
• 1 t grated ginger
• 1 clove garlic crushed
• 3 T oil
• 2 T sesame seeds
• 1/2 cup green onions

Method

In a bowl, combine the marinade ingredients, mixing well. Pour into a large, sealable plastic bag and add the steak. Close the bag and toss back and forth, ensuring the marinade coats the steak. Throw in the fridge for several hours or preferably overnight. Dad lets this sit overnight, but I ran out of time and let it marinate for 5 hours. I managed to get good results in the shorter period of time. 

When ready to grill, place the steak minus the marinade on a tray and season with rock salt and freshly ground pepper. Set the barbecue on high and oil the grill while it heats. Grill for 3-4 minutes per side. Remove and cover with tin foil. Let sit for ten minutes. While the steak is sitting, place the marinade in a pot and bring to a boil. Reduce heat, allowing to simmer for two minutes. Slice the steak thinly against the grain and serve with the marinade drizzled over top.  

Twice Baked Potatoes

From: http://www.foodnetwork.ca

Serves 4

Ingredients

• 4 large russet potatoes
• 8 slices bacon
• 1/2 cup water
• 4 green onions, chopped
• 4 T horseradish
• 1 block Boursin cheese
• pepper to taste
• 1/2 t salt

Method

Bake the potatoes at about 400F. While they are baking, fry up the bacon in a large skillet with the half cup of water. As the water evaporates, the bacon will crisp evenly. This takes about 15 minutes. Once cooked, chop the bacon into bite-size pieces. 

As soon as the potatoes are cool enough to handle, slice off the tops of the potatoes and scoop out the contents into a bowl, reserving the skins.  Add the bacon, Boursin, green onions, horseradish, salt and pepper. Mash until smooth. Fill the skins with the potato mix and return to oven for approximately 20 minutes or until the tops become brown. 

Grilled Asparagus

Serves 4

Ingredients

• 1 T Olive oil
• Salt and Pepper
• 1 Bunch Asparagus

Method

Preheat oven to 350F. Prepare a bunch of asparagus by rinsing well and snapping the ends off each spear. Toss the spears with olive oil, rock salt and pepper. Throw on a parchment-lined baking sheet. Bake for 15 minutes or until the spears are green and the skin looks slightly wrinkled.

Hunan Tofu..or Hunan Chicken, Beef or Seafood if you prefer.

Lessons learned from this recipe:

• You can over-fry tofu. In an attempt to get the golden-brown color pictured on the recipe's original website, I let the tofu sit in oil too long. Take a look at the picture of the tofu to your right for what not to do. If you follow the time guidelines, you shouldn't have this problem and  your tofu should look a bit more like this:

http://www.savvyvegetarian.com/vegetarian-recipes/fried-tofu-recipe.php

• This dish can easily evolve into a very salty dish. This is likely the only meal I've cooked where I would use reduced salt soya sauce.
• Whether there is a typo in the recipe I followed or not, I thought it called for too much pepper for my liking. I've adjusted the recipe to suit my tastes. On the other hand, I was using pre-ground and relatively fine pepper for the first time in ages, which I wouldn't do again. 

If tofu isn't your thing, substitute it with chicken, fish, seafood (shrimp would rock this dish) or beef and saute the meat in a bit of oil as opposed to frying it. 

Despite a few errors in the making, I loved this dish. I took the entire thing to work and ate it all week. It's one of the few I've made that has a sauce that's restaurant quality. I ate this with long grain brown rice, but any kind of noodle or other rice would be lovely too. I will be making this again, factoring in all of the points above. 

Adapted from: http://userealbutter.com

Serves 4

Ingredients

• 1/4 cup country ham, julienned
• 1 T Chinese cooking wine or sherry
• 20 oz of firm tofu plus oil for frying
• 2 T vegetable oil
• 3 green onions, julienned
• 2 red chilis seeded and sliced thin
• 1 T garlic, minced
• 3 T chinese black bean sauce
• 1 tsp of ground black pepper
• 1 cup chicken broth
• 1t dark soya sauce
• 1/2 t sesame oil
• 1 t cornstarch
• 1 T water

Method

Mix the ham and wine/sherry in a bowl and set aside to soak. Cut the tofu into half-inch thick slices. Pat the tofu dry.  Cover the interior surface of a large frying pan with a good dose of oil and heat on high. Once hot, add the tofu to the oil a few pieces at a time, frying for 2 minutes on each side. Remove and set on paper towel, adding more to the pan as space becomes available. Heat 2 tablespoons of oil in a saucepan or wok on high. Once heated, saute the onions, chili and garlic for about a minute. Add the black bean sauce, pepper and the ham. Stir in the chicken broth, soya sauce  and sesame oil. Mix the cornstarch and water together in a bowl. When the liquid begins to boil, add the cornstarch mixture, reducing the heat to let the contents simmer until it thickens. Add the tofu, coating it with the sauce and let simmer for another 2 minutes. Serve with long grain rice or noodles.

Shrimp & Tofu Pad Thai

I just keep going back to Asian food. The appeal of the one-pot dish is universal, but the Asian dish just draws me in. Perhaps that, and an aversion to making the same dish twice. I have been to Thailand and sampled a few variations of Pad Thai, but I can't say that I was sold on it at the time. Must have been over time that I began to appreciate the combination of flavours. This particular one is a goodie and an easy dish to prepare all elements of in advance. I did just that and then passed the torch on to Ruedi who cleverly assembled the ingredients in a frying pan. The bean sprouts should have been added with the other vegetables, but got forgotten and were eventually added fresh to our serving bowls. Honestly, I'm not sure whether that was a mistake or pure genius. They added a crunchiness to the dish that was lovely.

While most of the ingredients in this dish can be bought at your local grocer, tamarind paste is a little tricky to source. If you can't find any, some sources claim that Worchestershire or HP sauce may work in a pinch. I would suggest buying a pad thai sauce and supplementing any absent flavours. So for example, the sauce we found included tamarind, soy sauce, sugar and vinegar. Adding half the lime juice and the fish sauce would round out this sauce quite nicely.

Adapted from: http://www.sweetsugarbean.com

Serves 4

Ingredients

• 8 oz package of wide, flat rice noodles
• 1/2 cup fresh lime juice (from about 3-4 limes, plus one whole lime for garnish)
• 1 T tamarind paste 
• 4 T soy sauce
• 4 T fish sauce 
• 1-2 T Sriracha or other hot spicy chili garlic sauce you like. Adjust heat accordingly!
• 2 T brown sugar
• 2 large eggs, lightly beaten
• 1 package (14 ounces) firm or extra firm tofu, drained, thinly sliced and patted dry
• 2 medium carrots, shredded
• 2 cups bean sprouts
• 2 garlic cloves, minced
• 8 green onions, thinly sliced (save some for garnishing plates in the end)
• coarse salt
• 12 -14 large shrimp, raw, deveined and peeled 
• 4 T roasted, salted peanuts, chopped
• 1/4 cup fresh cilantro leaves

Method

In a small bowl, combine the lime juice, soy and fish sauce, Sriracha and brown sugar.  Set aside.  In a large non-stick skillet or wok, heat 1 tsp canola oil over med-high heat, tilting to coat the pan.  Add egg and swirl to coat bottom, and cook just until set, about 1 minute.  Transfer egg to cutting board and slice into thin strips.  Set aside.  Add 4 tsp of canola oil to wok and add tofu in a single layer.  Brown on both sides, about 7 minutes.  Transfer to bowl and set aside.  At this point, pour boiling water over your rice noodles, and let stand about 8 minutes until soft.  Drain.
Add 2 tbsp oil to wok and cook the carrots, sprouts, garlic, green onion until soft, about 5 minutes.  Add the lime juice mixture and bring to a simmer.  Add the shrimp, cook until shrimp pink, about 2 minutes, stirring frequently.  Add egg and tofu and cooked noodles.  Toss gently until all is warmed through.  Season to taste with more salt, Sriracha, if needed.  Divide among  plates and garnish with lime wedges, peanuts, cilantro and more green onions.  

Crab Salad Rolls

There is something about chef Michael Smith's haircut that just doesn't jive. I was watching his show Chef at Home at the gym and this hairdo he had going on seemed to overshadow his fabulousness. Didn't help that Pearl Jam's Eddie Veder kept appearing on an adjacent screen with his yummy tousled curls falling all over his face. I still managed to drool over Smith's  parchment paper-baked fish and tuna salad rice paper wrap creations. Only, I wanted something a little different. 

I doubt imitation crab has ever been chic, but if I was serving real crab in a prairie city such as Edmonton, I would be serving it for a special occasion. It is pricey! This isn't that occasion. I needed lunch food and a Vietnamese-style wrap sounded like the perfect item. Instead of a typical wrap filling, I opted for the crab salad recipe below. Awesome! Light, delicious and I wasn't tired of it after three days. 

Adapted From: http://www.skinnytaste.com/

Serves 6

Ingredients

• 1 medium avocado chopped
• 2 cups chopped imitation crab 
• 2 T chopped red onion
• 2 T capers
• 1 lime, juice of
• 2 T chopped cilantro
• 1 t olive oil
• salt and pepper
• rice paper sheets

Method

In a medium bowl, combine onion, lime juice, olive oil, capers, cilantro salt and pepper. Add crab meat and toss well.

Dip the rice sheets in warm water to soften (follow package instructions and take advantage of this useful tutorial on You Tube: http://www.youtube.com/watch?v=IfI1wMeDXhg&feature=fvwrel). 

Drop a few tablespoons worth of the crab salad into the centre. Fold the edges into the centre of the wrap and roll the paper into a tube-like creation. Seriously, just watch the tutorial.

Chicken with Coconut Lime Peanut Sauce

You'll be seeing other Thai-inspired meals shortly, but since I've now made this dish twice in the last month it was time to post it. Ruedi and I prepared this dish for extended family and their neighbours without any knowledge of food preferences. Luckily their weren't any allergies to consider, but we felt pretty confident they would love the meal. They did!


Adapted from: http://tastykitchen.com/


The Sauce:

• 1/2 cup natural peanut butter
• 1/2 cup light coconut milk
• 1 T Thai red curry paste
• 1 T lime juice
• 1 T soy sauce
• 2 T fish sauce
• 2 t toasted sesame oil
• 1 t honey
• 1 pinch black pepper
• 1 pinch cayenne pepper
• 1 pinch cinnamon

The Chicken:

• 1 t canola oil
• 1/2 cups diced onion
• 3 cloves garlic chopped
• 2 lbs chicken breast cut into 1 inch cubes
• 1 cup chopped asparagus

Garnishes: cilantro, toasted peanuts, green onion and/or toasted coconut flakes.

Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, honey and spices to form a sauce. Taste and change anything if you want to. Set aside.

Chicken: Heat oil in a large sauté pan over medium high heat. Add onion and garlic, cook until softened. Add chicken, cook until golden brown and cooked through, about 10 minutes. Stir occasionally for even cooking. Stir sauce into the chicken. Partially cover and simmer for about 5 minutes to let the flavours combine. Add asparagus during the last few minutes of cook time.

Serve with garnishes mentioned above.