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  • Kung Pao Chicken Feb 1, 2011 2:01 PM
    2 boneless, skinless chicken breasts ¼ cup green pepper, diced ¼ cup red pepper, diced ¼ cup prepared kung pao sauce cup unsalted roasted peanuts Cut chicken breast into thin strips. To a wok or heavy-bottomed pan over medium to high heat, add chicken, and stir-fry for 1 minute. Add green and red peppers and stir-fry until vegetables are tender. Add sauce and cook until the sauce is boiling and thickening and everything is evenly coated with sauce. Top with roasted peanuts. Serves two to three. Ying Stoller, yingskitchen.com

     
  • Thai-Inspired Pasta Toss Jan 25, 2011 1:23 PM
    8 ounces angel-hair pasta 1 tablespoon plus 2 teaspoons vegetable oil, divided 1 tablespoon seeded and chopped fresh jalapeno pepper (see note) 1 cup shredded carrots 1 cup sliced mushrooms 1 cup coarsely chopped yellow bell pepper 1 cup coarsely chopped red bell pepper 1 tablespoon toasted sesame seeds (see note) 1 tablespoon black sesame seeds (see note) 1 cup thinly sliced green onions 3 tablespoons rice-wine vinegar 2 tablespoons crunchy peanut butter (see note) 1 tablespoon water ½ teaspoon curry powder Cook the pasta according to package directions. Drain and set aside. Meanwhile, in a 12-inch skillet, heat 1 tablespoon oil over medium heat. Add the jalapeno, carrots, mushrooms and red and yellow bell peppers. Stir and cook until the veggies are tender and the mushrooms have released their liquid, about 5 minutes. Add all the sesame seeds and green onions. Toss well, and remove the skillet from heat. In a small bowl, whisk together the vinegar, peanut butter, water, curry powder and remaining 2 teaspoons oil. Set aside. When the pasta is done, drain well and add to the skillet with the veggies. Place over low heat, and add the reserved peanut-butter sauce. Toss to mix the pasta, veggies and sauce. Serve at once. Serves four. Cook’s notes: We tested this recipe using sesame seeds from the McCormick’s Gourmet Spices line. Remember to wear rubber gloves when chopping jalapeno or else don’t touch your eyes for 24 hours. If you don’t have crunchy peanut butter, smooth peanut butter can be substituted along with a tablespoon of finely chopped dry-roasted peanuts for texture, if desired. @Recipe nutrition:Nutrition values per serving: 376 calories (33 percent from fat), 14 g fat (2 g saturated), 54 g carbohydrates, 6 g fiber, 12 g protein, 0 cholesterol, 70 mg sodium.

     
  • Southeast Asian-Mexican Fusion Chili Jan 11, 2011 11:03 AM
    2 teaspoons chili powder 1 teaspoon curry powder 1 teaspoon ground coriander ½ teaspoon cumin ½ teaspoon chipotle powder ¼ teaspoon onion powder ¼ teaspoon salt ½ teaspoon grated lemon peel 1 pound ground beef 2 cloves garlic 1 tablespoon olive oil 1 large red pepper, finely chopped 1 cup beef broth ½ jalapeno, or to taste, finely chopped ¾ cup coconut milk 1 can (14.5 ounces) lentils 1 can (14.5 ounces) fire-roasted tomatoes Pinch saffron In a small bowl, combine chili powder, curry powder, coriander, cumin, chipotle powder, onion powder, salt and lemon peel; set aside. Heat olive oil and garlic together in 3-quart pot. Add ground beef, cooking and crumbling until about halfway browned. Add red pepper, jalapeno and seasoning blend. Continue cooking until beef is browned. Add beef broth, roasted tomatoes, coconut milk and drained lentils. Add pinch of saffron. Bring to a boil then reduce heat and simmer, covered, about 30 minutes. Serve as is, or over jasmine rice. Serves four to six.

     
  • Panang Curry Jan 11, 2011 11:06 AM
    2 tablespoons mung beans 1 cup chicken broth 1 can (14.5 ounces) coconut milk ½ teaspoon peppercorns 2 green onions 1 teaspoon cardamom 1 handful cilantro 1 teaspoon roasted cumin seeds or ½ teaspoon ground cumin 2 teaspoons peanut butter 2 Kaffir lime leaves (see note) ¼ teaspoon salt 1-inch slice galangal (see note) 2-inch piece lemon grass 1 teaspoon coriander seed 5 Thai peppers, or to taste 1 pound chicken breast or tofu 1 large sweet onion 1 can (8 ounces) bamboo shoots Jasmine rice, cooked Bring 2 cups water to a boil. Add mung beans; lower heat and cook about 1 minute. Stir occasionally. When they start to split open they are ready. In a blender puree the broth, coconut milk, peppercorns, onions, cardamom, cilantro, cumin, peanut butter, Kaffir limes, salt, galangal, lemon grass, coriander and Thai peppers. Set aside. Cut chicken or tofu into bite-sized pieces. Chop onions. Bring puree to a boil in a small sauce pan. Add chicken (or tofu), onions, bamboo shoots. Bring to a boil and reduce heat; simmer 15-20 minutes. Serve with white jasmine rice. Serves four to six. Cook’s note: If you can’t find Kaffir lime leaves, use ½ teaspoon lime zest plus ¼ teaspoon fresh lemon thyme. Ginger can be substituted for the galangal.

     
  • Thai Basil Chicken Jan 11, 2011 11:01 AM
    2 inches lemon grass 1 Kaffir lime leaf (see note) ½-inch slice galangal 1 teaspoon lemon juice 1-5 Thai or serrano chiles 1 tablespoon tamarind paste (see note) 1 cup chicken broth 1 tablespoon olive or peanut oil 2 cloves garlic 2 large chicken breasts (about 1½ pounds) chopped in small pieces, or 2 pounds ground chicken 1 tablespoon soy sauce 1 red pepper 1 green pepper 1 yellow pepper 1 large sweet onion Salt 1½ cups Thai basil, whole 2 carrots, peeled, then use peeler to cut long strips Jasmine rice, cooked In a blender combine lemon grass, lime leaf, galangal, lemon juice, chiles, tamarind paste and chicken broth; puree until smooth. In large pot heat the olive oil and garlic until fragrant. Saute chicken until just cooked on outside. Add soy sauce, bell peppers and onions. Add blended ingredients along with salt, Thai basil and carrots. Cover and cook 5-10 minutes, stirring frequently. Serve with rice. Serves four to six. Cook's note: If you can't find Kaffir lime leaves, use ½ teaspoon of lime zest plus ¼ teaspoon fresh lemon thyme. Ginger can be substituted for galangal. In lieu of tamarind paste, use 1 teaspoon lemon juice and 1½ teaspoons sugar or 1 teaspoon of a fruity, sour vinegar.

     
  • Recipe: Potatoes and Peas in Red Curry Sauce Jan 4, 2011 11:23 AM
    Serves four.

     
  • Indonesian Bakso Nov 21, 2010 8:41 PM
    Meatballs 1 tablespoon canola or vegetable oil 2 cloves garlic, minced 1 tablespoon diced shallot 1 pound boneless, skinless chicken breast, finely chopped 1 egg white 2 tablespoons sugar Kosher salt and ground white pepper, to taste ½ cup crushed ice 5 tablespoons cornstarch 2 quarts chicken broth Soup 14 ounces egg noodles 1 head bok choy, cut into ½-inch chunks 4 cloves garlic 1 tablespoon grated fresh ginger 3 tablespoons vegetable or canola oil 1 pound boneless, skinless chicken breast, finely chopped 3 tablespoons soy sauce Kosher salt, to taste 2 tablespoons chopped celery 4 hard-boiled eggs, chopped Sambal, to taste For the meatballs: In a small skillet over medium, heat the oil. Add the garlic and shallot and saute until golden and aromatic. Transfer to a food processor, then add the chicken, egg white and sugar. Process until well ground, about 1 minute. Season with salt and pepper, then transfer to a bowl and place in the freezer for 15 minutes. Transfer the chilled mixture to a cutting board. Add the crushed ice and cornstarch, then knead the mixture for 5 minutes. Using 2 spoons or an ice cream scoop, form the mixture into 20 tablespoon-size balls. Set aside. In a large saucepan, heat the chicken broth. Add the meatballs, working in batches if necessary. Cook until the meatballs are firm and read 165 degrees at the center, about 5 minutes. Use a slotted spoon to transfer the meatballs to a bowl. Cover to keep warm. Keep the broth warm over low heat. For the soup: Bring a large saucepan of salted water to a boil. Add the egg noodles and cook until al dente according to package directions. Drain, then cover and set aside. Meanwhile, bring a second saucepan of salted water to a boil. Add the bok choy and blanch until just tender, about 1 to 2 minutes. Use a slotted spoon to transfer to a plate. Cover and set aside. Use a mortar and pestle or a knife to mash the garlic and ginger to a paste. In a medium skillet over medium-high, heat the oil. Add the garlic-ginger paste and saute until aromatic, about 1 minute. Add the chicken and soy sauce, then saute until cooked through, about 2 minutes. Season with salt. Divide the noodles between the serving bowls, topping them with some of the bok choy and sauteed chicken. Ladle hot chicken broth into each bowl, then divide the meatballs among the bowls. Garnish with celery, hard-boiled eggs and sambal. Serves four.

     
  • Miso-Ginger Meatballs with Spicy Peanut Dipping Sauce Oct 26, 2010 2:31 PM
    2 tablespoons sweet white miso 2 teaspoons toasted sesame oil 1 teaspoon seasoned rice vinegar 1 teaspoon garlic powder 1 tablespoon grated fresh ginger 1 pound lean ground beef 3 scallions, finely chopped Peanut dipping sauce ½ cup peanut butter 1½ tablespoons soy sauce 2 tablespoons seasoned rice vinegar 1 teaspoon hot sauce 1 teaspoon garlic powder 1 tablespoon grated fresh ginger 6 tablespoons water Heat the oven to 400 degrees. Spritz a baking sheet with cooking spray. In a blender, combine the miso, sesame oil, vinegar, garlic powder and ginger. Blend until smooth, then transfer to a large bowl. Add the beef and scallions, then mix well. Form the mixture into about 12 meatballs, then arrange them on the prepared baking sheet. Spritz the meatballs with cooking spray, then bake until cooked through, about 12-15 minutes. Meanwhile, in the blender (no need to rinse it out) combine the peanut butter, soy sauce, vinegar, hot sauce, garlic powder, ginger and water. Blend until smooth. Serve the meatballs on toothpicks for easy dipping. Alternatively, use them in a sub and drizzle the peanut sauce over them. Serves four. Nutrition values per serving: 384 calories, 23 g fat (4 g saturated), 13 g carbohydrates, 3 g fiber, 31 g protein, 60 mg cholesterol, 1,255 mg sodium. J.M. Hirsch, Associated Press

     
  • Thai-Style Chicken Wraps with Mango Salsa Jul 14, 2010 12:01 AM
    Salsa 1 small mango, peeled and diced 2 tablespoons coarsely chopped fresh cilantro 1 tablespoon lime juice Wraps 1½ tablespoons toasted sesame oil 3 cups shredded Napa cabbage 1 cup shredded carrots ¾ cup sliced scallions ¾ cup lightly salted peanuts, coarsely chopped 2 tablespoons lime juice 1 tablespoon soy sauce ¼ teaspoon ground black pepper 2 cups shredded cooked chicken ½ cup coarsely chopped fresh mint 4 burrito-size (large) flour tortillas ¼ cup purchased peanut sauce For the salsa: In a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve. For the wraps: In a large skillet over medium-high, heat the sesame oil. Add cabbage and carrots and saute until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then saute until the mixture is heated through, about 2 minutes longer. Remove the pan from the heat and stir in the chicken and mint. Spread the center of each tortilla with about 1 tablespoon of peanut sauce. Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up. Place the wraps on a microwave safe plate, seam-side down. Heat the wraps in the microwave on high until heated through, about 11/2 minutes, or in a 350 degrees oven for about 5 minutes. Serve with the mango salsa. Serves four. @Recipe nutrition:Nutrition values per serving: 407 calories, 14 g fat (3 g saturated), 39 g carbohydrate, 4 g fiber, 33 g protein, 66 mg cholesterol, 1030 mg sodium.

     
  • Finally! Great Fried Rice Jun 23, 2010 12:01 AM
    1⅔ cups uncooked white or brown rice, or 5 cups leftover cooked rice ½ cup unsalted cashews, coarsely chopped 4 large eggs 5 tablespoons canola oil, divided ¼ -½ teaspoon red-pepper flakes 18 large shrimp, peeled and deveined 4 small carrots, peeled and finely diced 3 scallions, white parts thinly sliced and green parts cut diagonally into 1-inch pieces ¼ cup soy sauce 2-3 teaspoons fish sauce (sold in the Asian aisle of most supermarkets as nam pla or nuoc nam) 1 teaspoon toasted sesame oil (sold in the Asian aisle of most supermarkets) 3-4 tablespoons chopped fresh cilantro leaves If making rice from scratch, cook according to package directions with water and 1/4 teaspoon of salt. Transfer it to a jellyroll pan or other large baking sheet with sides, spread it out, and allow to cool. If using leftover rice, spread it out on a baking pan as well. Refrigerate uncovered until cold, preferably overnight. Remove from the refrigerator at least an hour before cooking and allow to come to room temperature. According to "The Food of China," this step is key to non-lumpy fried rice. Center a rack in the oven, and heat the oven to 350 degrees. Place the nuts in a single layer on a pan or in a skillet, and toast until golden and fragrant. Start checking at 5 minutes. When done, remove from pan and set aside to cool. In a medium bowl, beat the eggs well with a fork. Heat a large wok over medium-high heat until the first wisp of white smoke comes off the wok. Add 1 tablespoon of the oil, and tilt the wok to coat. Add the eggs, and quickly stir until just cooked, about 30 seconds. Remove the eggs from the wok, and set aside on a plate. Heat 3 tablespoons of the oil in the wok over medium-high heat. Add the red-pepper flakes, and stir-fry for 15 seconds. Add the shrimp and stir-fry until pink and almost cooked through, about one minute. Add the carrots, and stir-fry for one minute. Stir in the white parts of the green onions. Add the rice, and stir-fry for two minutes or until heated through. Drizzle with the remaining 1 tablespoon of oil. Add the soy sauce, fish sauce and sesame oil, and continue to stir-fry for one minute. Stir in the eggs and cashews. Transfer the rice to a bowl, sprinkle with the green parts of the green onions and cilantro, and serve. Serves six. Adapted from one by chef Curtis Stone on kitchendaily.com

     
  • Chicken Chow Mein May 19, 2010 12:01 AM
    Chicken Chow Mein

     
  • Asian Cabbage Scramble Mar 17, 2010 12:01 AM
    1 tablespoon olive oil 1 medium onion, thinly sliced 1 small (11/2 pounds) head green cabbage (cored and cut into 1/2-inch wide slices) 2 teaspoons grated, peeled fresh ginger ¼ teaspoon ground cumin 1 clove garlic, chopped ½ teaspoon salt In 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook 8-10 minutes or until tender and golden, stirring occasionally. Add cabbage, ginger, cumin, garlic and salt, and cook 11-14 minutes or until cabbage is tender-crisp, stirring occasionally. Serves six. Nutrition values per serving: 58 calories, 2.4 g fat (0.4 g saturates, 9 g carbohydrates, 3 g fiber, 2 g protein, 0 cholesterol, 216 mg sodium. Produce for Better Health Foundation

     
  • Beef Stir-fry Jan 13, 2010 12:01 AM
    1 cup fresh orange juice 2 teaspoons Asian sesame oil 2 cloves garlic, peeled and chopped 5 tablespoons olive oil, divided 2 pounds flank steak, cut into 1/2-inch strips 1 tablespoon cornstarch 1 red onion, peeled and thinly sliced 2 teaspoons curry powder 2 tomatoes, chopped 2 tablespoons soy sauce 1 tablespoon chopped parsley 2 tablespoons chopped cilantro Salt and freshly ground black pepper Combine the orange juice, sesame oil, garlic and 2 tablespoons of the olive oil in a large bowl. Add the steak, and turn to coat. Cover with plastic wrap, and refrigerate for at least 20 minutes and up to 2 hours. Strain the marinade from the steak, reserving 2 tablespoons and discarding the rest. In a small bowl, mix the reserved marinade and cornstarch. Set aside. Heat the remaining 3 tablespoons of olive oil in a wok or large skillet over high heat. Add the onion and curry powder, and cook for 3 minutes. Then add the beef, and cook for about five minutes. Add the marinade mixture, the tomatoes and soy sauce. Bring to a boil, and cook until the sauce thickens, about one minute. Remove from the heat, and add the parsley and cilantro. Season with salt and pepper, and serve. Serves six. "New American Table" by Marcus Samuelsson (2009 Wiley)

     
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