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Ginger Soy Roasted Carrots

Ginger Soy Roasted Carrots
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These tasty little gems get an Asian treatment that brings out even more of their sweetness.
Servings
3
Servings
3
Ginger Soy Roasted Carrots
Print Recipe
These tasty little gems get an Asian treatment that brings out even more of their sweetness.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Place the carrots in a medium size bowl.
  2. Combine the remaining ingredients in a jar with a tight fitting lid. Shake to blend the ingredients. pour over the carrots and toss to coat evenly.
  3. Spread out on a rimmed baking sheet that has been coated with cooking spray.
  4. Roasted in a 400 degree oven for 20 minutes, turning occasionally. When carrots are tender, they are ready to serve.
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Pot Sticker Soup

Pot Sticker Soup
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Servings
4
Servings
4
Pot Sticker Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat 1 tablespoon of the oil in a large soup pot. Add the onions, garlic, ginger and red pepper flakes to the pot and cook stirring occasionally for 5 minutes or so, long enough for everything to get fragrant.
  2. Add the red curry paste and stir it into the onion mixture. Add the chicken stock and stir until the paste is well blended. Bring the mixture up to a boil. Reduce the heat and cook, covered for 15 - 20 minutes.
  3. Uncover the pot and add the vegetables. Simmer for a few minutes...about the time it takes to brown the pot stickers.
  4. In a large skillet heat the remaining oil over medium high heat. Add the pot stickers and cook until the flatter side is golden brown.Drop the browned pot stickers into the soup and continue to cook for another 5 minutes or so.
  5. Divide the pot stickers into 4 soup bowls. Ladle the rest of the soup evenly among the bowls. Garnish with sesame oil, sriracha sauce and the scallions. Serve.
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Stir Fried Vegetables with Soba Noodles

DIGITAL CAMERA This beautiful plate of vegetables was the beginning of a side dish that embraced the flavors of Asia.

They were joined by Soba Noodles, a Japanese favorite. Made of Buckwheat, they have an earthy taste that holds up to spicy and ┬áhearty flavors alike. DIGITAL CAMERAI created this as a side dish, that complemented some Asian marinated chicken thighs. This is another side dish that could easily be a main dish with or without the addition of protein. As with many of my recipes, you can take all of the liberties that you want… Spices, vegetables, it’s all up to you.

Stir Fried Vegetables with Soba Noodles
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Servings
4
Servings
4
Stir Fried Vegetables with Soba Noodles
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook noodles following the package directions. This will only take 3 or 4 minutes. Drain the noodles and rinse with cold water. These can be set aside, but better yet, cook them while the vegetables are cooking.
  2. Heat a large fry pan over high heat. Add the canola oil and swirl to coat the bottom of the pan. Add the broccoli and toss and cook for 2 minutes or so.
  3. Add the carrots and yellow onions and cook for about another 2 minutes. Add the bell pepper and the Thai chili to the pan and cook for a couple of more minutes.
  4. Mix the stock, peanut butter, and hoisin sauce together. Pour into the pan and toss to combine. Allow to simmer for several minutes.
  5. Add the cooked and drained noodles and the green onions, tossing everything to coat. Simmer for 3 - 4 minutes until everything is hot.
  6. Serve it as is for a main dish or pair it with the protein of your choice.
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Stir Fried Quinoa with Chicken

Stir Fried Quinoa with Chicken
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The flavors of Asian Fried Rice, but made with Quinoa. All the flavor and many more nutrients.
Servings
3
Servings
3
Stir Fried Quinoa with Chicken
Print Recipe
The flavors of Asian Fried Rice, but made with Quinoa. All the flavor and many more nutrients.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Bring the water to a boil. add the quinoa and cover. Reduce heat and cook for 15 minutes or until the water is absorbed.
  2. Heat oven to 300 degrees. Line a rimmed baking sheet with parchment paper. Spread the quinoa on the paper lined baking sheet. Bake for 15 minutes, stirring half way through. Remove from oven and allow to cool completely.
  3. Heat a non-stick wok over medium heat. Coat the pan with non-stick cooking spray. Add the chicken pieces and 1/2 teaspoon of the Five Spice Powder. Toss and cook for 3 minutes. The chicken should be barely browned. Remove to a plate and set aside.
  4. Lightly beat the eggs and add to the hot wok. Turn pan to create a thin layer. Cook until light golden brown turning once. remove from pan and allow to cool. Cut into thin strips and set aside.
  5. Add the broccoli, peppers, broccoli to the wok. Add several tablespoons of the chicken broth. Toss and cook until the vegetables soften slightly. Add more broth as needed to prevent burning. Remove from pan and set aside.
  6. Add the canola oil an allow it to get hot. Add the garlic, ginger and red pepper flakes to the oil. Cook and stir until the ingredients are fragrant. 3 - 5 minutes.
  7. Add the quinoa to the pan and toss to mix all the ingredients together. Cook, tossing to allow the quinoa to brown. This should take 5 - 7 minutes. Add chicken broth a little at a time to keep everything from burning.
  8. Add the chicken and vegetables to the pan and toss. Continue cooking and tossing until everything is heated through.
  9. Mix the soy sauce, sesame oil, hoisin sauce, and the remaining Five Spice Powder together in a small bowl. Add several tablespoons of chicken broth. Pour over the mixture in the pan and toss to mix.
  10. Serve topped with the egg strips and the sliced green onions.
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Southwestern Quinoa Salad

Southwestern Quinoa Salad
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The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Southwestern Quinoa Salad
Print Recipe
The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Ingredients
Dressing
Servings:
Instructions
  1. To roast Poblanos: Place poblanos under the broiler for 10 minutes or so, turning as the skin blisters. It should be blistered on all sides. Remove the peppers to a shallow bowl and cover with plastic wrap. Allow to sit for 5-8 minutes. At this point the skin should come off easily. Remove the stem and seeds and chop.
  2. Put the quinoa, bell peppers, poblano, onion, corn and black beans in a large mixing bowl. Toss to combine.
  3. Add the avocado and cilantro to the bowl and toss gently to combine.
  4. Pour the canola oil into a small fry pan. Add the garlic and the cumin seeds and heat over low heat until the garlic stats to sizzle. Remove from heat (do not let the garlic brown) and set aside to cool before adding to the dressing jar.
  5. Combine all of the dressing ingredients in a jar with a lid. Cover tightly and shake until ingredients emulsify.
  6. Pour the dressing over the ingredients in the bowl and toss gently to combine.
  7. Cover the salad and chill for several hours. Remove from refrigerator 15 minutes before serving. This serves 4 as a main dish and 6 or more as a side dish.
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