asian garlic noodles

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Asian Noodles 2

These noodles are incredible. Their salty-sweet flavor blends beautifully with the ginger and sesame notes. I make double the amount of sauce just to coat the noodles with more deliciousness!

for the noodles

  • 8 ounces spaghetti
  • 12 ounces medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 8 ounces shiitake mushrooms, rough chopped
  • 1 red bell pepper, diced
  • 2 zucchinis, diced or 2 cups frozen cut green beans
  • 1 carrot, grated
  • 2 tablespoons thinly sliced scallions (both white and green parts)
  • 2 tablespoons chopped fresh cilantro leaves (optional)

for the sauce

  • 1/3 cup reduced sodium soy sauce
  • 3 cloves, garlic, minced (I used 4)
  • 2 tablespoon brown sugar, packed
  • 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste*
  • 1 tablespoon oyster sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil

directions

  1. In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger, and sesame oil; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and keep warm..
  3. Heat olive oil in a large skillet over medium high heat. Add shrimp and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  4. Stir in mushrooms, bell pepper, zucchinis or green beans, and carrot to the skillet. Cook, stirring frequently, until tender-crisp, about 3-4 minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes.
  5. Serve immediately, garnished with scallions and cilantro, if desired.

notes

*Sriracha can be substituted.

PRINT THIS RECIPE  asian garlic noodles

Comfort in the Depths of Winter

This week I feel the need for comfort food. Ah, chicken and rice soup is my restorative go-to. The Chinese version is called congee and the Korean version is called jook. But I make the Filipino version called arroz caldo, Spanish for hot rice.

I start out with boneless thighs cut into small chunks, browned in a neutral oil in a large, heavy pot along with lots of chopped ginger, thin slices of the white part of green onion, and a few garlic cloves. When garlic and ginger are aromatic, I add the rice and water and stir up the brown bits from the bottom of the pan. I start with 1 cup of rice and four cups of water, then just add water pretty much all day till it is the thickness I like. I add soy sauce or sea salt to taste.

Now here’s the big variation–a can of coconut milk. This enriches the soup and increases the nutritional value as well. In the Philippines, the soup is served garnished with thinly sliced green onion tops, a squeeze of lemon juice and a teaspoon or two of Rufino Fish Sauce (also called patis, say pah-teese. Don’t buy that fishy Thai version at the grocery store!) Rufino is not fishy and it adds a nutty umami note to the dish that is wonderfully comforting.

Enjoy!

oriental journey

Korean beef wrapsPhoto: Becky Luigart-Stayner; Styling: Cindy Barr

 

Time to fly to the Orient to sample some of the excellent dishes we can easily prepare in our northern Maine kitchens. Takeout never tasted as good as your own, freshly prepared, delectable Korean Beef Lettuce Wraps, Sticky Sweet Chicken, or Thai Peanut Chicken Noodles.

korean beef lettuce wraps

Korean BBQ can be made at home with these light, refreshing lettuce wraps! These are SO good. They can also be made/prepped ahead of time! I used boneless pork one time, and that was good, too.

ingredients

  • ½  cup soy sauce
  • ¼  cup brown sugar, packed
  • ¼  cup thinly chopped green onions, both tops and white ends
  • 4 cloves garlic, minced
  • 2 Tablespoons toasted sesame oil (in the Ethnic aisle)
  • 2 Tablespoons freshly grated ginger (or 1 teaspoon ginger powder but the flavor will not be as bright)
  • Pinch of cayenne
  • 1½  pounds sirloin steak, cut into 1-inch pieces
  • 1 cup white rice
  • 1 head butter or Bibb lettuce
  • ½ teaspoons sesame seeds

directions

  1. In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, and cayenne. Reserve ¼ cup and set aside.
  2. In a large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain steak from marinade.
  3. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  4. Preheat a cast iron pan to medium-high heat. Add steak and cook, flipping once and basting with reserved ¼ cup marinade until cooked through, about 1-2 minutes each side.
  5. Spoon rice into the center of a lettuce leaf; top with steak, garnish with sesame seeds. Roll up, taco-style.

sticky sweet chicken

This is a tasty way to prepare chicken. You can use tenders if they are a better bargain at the store. Serve with a green vegetable and rice or noodles.

ingredients

  • 1 Tablespoon brown sugar
  • 2 Tablespoons honey
  • ¼  cup soy sauce
  • 2 Tablespoons finely chopped fresh ginger root (You can sub 1 teaspoon ginger powder but the flavor will not be as bright)
  • 2 teaspoons chopped garlic
  • 2 Tablespoons hot sauce, optional (or sub a pinch of cayenne)
  • salt and pepper to taste
  • 4 skinless, boneless chicken breast halves cut into ½-inch strips
  • 1 Tablespoon vegetable oil

directions

  1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce or cayenne in a small bowl.
  2. Lightly salt and pepper the chicken strips.
  3. Heat oil in a large skillet over medium heat. Add chicken and brown quickly about 2 minutes per side till caramelized.
  4. Pour sauce over chicken. Simmer uncovered until sauce thickens, 8-10 minutes.

tip:

Never bought or dealt with fresh ginger root? Here is a handy online tutorial about how to prepare it. http://www.simplyrecipes.com/recipes/how_to_peel_and_chop_ginger/

thai peanut chicken noodles

The surprising flavor of peanuts gives this dish an unusually delicious edge.  Add additional veggies like bean sprouts or pea pods if you like.  Whip this up in less than thirty minutes. Flavorful, and can be served as a side or main dish!

ingredients

  • 2 packages dried ramen noodles, seasoning sauce packets discarded
  • 1 tablespoon olive oil
  • 2 boneless chicken breasts or 8 chicken tenders, cut into 1-inch chunks
  • 2 cups shredded cabbage (or use prepared slaw mix)
  • 2 carrots, peeled and shredded
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped peanuts

for the sauce

  • ¼ cup peanut butter
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoon honey
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil (in Ethnic aisle)
  • 1 teaspoon Sriracha or Tabasco, optional

directions

  1. In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha or Tabasco, if using; set aside.
  2. In a large pot of boiling water, add noodles and boil until soft, about 1-2 minutes; drain well.
  3. Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden brown, about 4-6 minutes.
  4. Stir in cabbage, carrots and green onions until heated through, about 1 minute.
  5. Stir in cooked noodles and peanut butter mixture. Serve immediately, garnished with peanuts, if desired.

 

Print this post:  CJ – ASIAN 3-23-17

hello, gorgeous! – part 1

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My tomatoes were grown in containers in my driveway.

do something with those gorgeous garden veggies!
Even if you don’t have your own veggie garden, there are many roadside stands, greenhouses, and farmers’ markets out there where you can pick up an amazing harvest of gorgeous, delicious, and sometimes organic, veggies. I’ve compiled a nice collection of unusual recipes that capture the spirit of the harvest that you and your family will want to enjoy for years to come.

feta and parmesan zucchini bake
This is so easy to throw together and a great way to use up zucchini or summer squash. Since eggs and cheese provide protein, this dish can be served alone with crusty bread for a quick late summer meal.

  • 6-7 medium zucchini or yellow summer squash
  • 2 Tbs olive oil
  • 2 Tbs minced garlic
  • 2 tsp dried thyme or 1 ½ Tbs fresh thyme leaves
  • 4 eggs
  • 2/3 cup sour cream
  • 1 cup crumbled feta cheese
  • ½ cup grated parmesan cheese
  • 2 Tbs lemon juice
  • Salt and pepper

Preheat oven to 375° and spray a large casserole dish with nonstick spray. Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing into half-moons. Heat the oil to medium high in a large non-stick frying pan. Add the squash, garlic and thyme. Sauté and stir constantly until the squash starts to brown and soften slightly. Don’t cook too long or it will be mushy after it bakes in the oven, and the garlic will burn. Remove from heat.

Beat together the eggs, sour cream, cheeses and lemon juice in a medium-sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and then the egg mixture. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.

 

Buffalo Green Beansbuffalo-style green beans
This is an old Weight Watchers recipe I’ve adapted. It serves four, but you can double it.

  • 4 tsp olive oil
  • 1 Tbs Worcestershire sauce
  • 1 Tbs orange juice or lemon juice
  • 2 tsp Tabasco or Frank’s Hot Sauce
  • 2 nice-size plum tomatoes, diced, or 1 cup quartered cherry tomatoes
  • 2 or 3 medium garlic cloves, minced
  • 3/4 pound green snap beans, washed, trimmed, and cooked until tender-crisp and well-drained
  • 4-5 fresh basil leaves rolled and sliced thin, or 1 tsp dried
  • 1/8 tsp black pepper or to taste
  • 1/8 tsp table salt or to taste

Whisk together oil, Worcestershire sauce, juice, and hot pepper sauce. Stir in vegetables, basil, salt, and pepper; Serve hot, or chill for 1 hour or overnight. Divide into 4 portions and serve with blue cheese dressing.

lebanese potato salad
This is a tangy variation on your potato, onion, and mayo version. The ingredients, like lemon, scallions, and fresh mint, make it a popular local dish, and it will be a big hit at potluck dinners, too. It is also very nutritious. You can make this with new potatoes, too. Just reduce boiling time.

Make Ahead Tip: Prepare all the ingredients ahead of time and refrigerate, then assemble just before serving. For a creamier salad, whisk ½ cup of plain yogurt into the lemon juice and oil mixture. Enjoy!

  • 4-5 pounds Round White potatoes (about 6-8 medium)
  • 1/2 cup lemon juice
  • 6 Tbs extra-virgin olive oil
  • 1 tsp salt and freshly ground pepper to taste
  • 8 scallions, thinly sliced
  • 1/2 cup each chopped fresh mint and fresh parsley

Scrub potatoes; remove stems and eyes. Place in a large saucepan. Cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes, or till a fork is inserted easily. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces leaving the skins on.

Whisk lemon juice, oil, salt, and pepper in a large bowl. Add the cut-up potatoes and toss to coat. Just before serving, add scallions, parsley, and mint and toss gently.

roasted zucchini coins
This is a cinch to put together. Let the kids help. Be daring! Add sliced mushrooms, onions, or any fresh summer veggie.

  • 2 zucchini (give or take depending on size and how many people you are feeding)
  • Olive Oil
  • Salt and Pepper
  • Rosemary (fresh if possible, but dried works, too)
  • Garlic cloves, sliced
  • Parmesan Cheese
  • Preheat oven to 375 F.

Cut zucchini into large coins and then quarter. Place the zucchini and garlic in a large zipper bag, drizzle in enough olive oil to coat, sprinkle in some salt and pepper, a bit of crushed rosemary and massage the bag gently to coat. Turn the zucchini out onto a cookie sheet. Bake for 20-25 minutes until soft and starting to turn golden in a few places. Spoon into a serving bowl. Garnish with parmesan cheese and pass lemon wedges.

bonus recipe: curried broccoli
This exotic twist on broccoli will have your family asking for it again and again. Healthy, delicious, AND no cooking required! This can also be made using raw cauliflower or blanched brussels sprouts.

  • 1 small crown of broccoli, washed
  • 1 Tbs lemon juice
  • 2 Tbs olive oil
  • 1/2 pint or container cherry tomatoes, halved or quartered
  • 1/4 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste

Remove small crowns from broccoli stems, remove skin from stems and slice stems and crowns thinly. Place in bowl. Mix liquids very well and pour over. Toss. Add spices and toss again. Marinate up to 1 hour in the refrigerator. Add chopped tomatoes and mix before serving.

PRINT THIS POST Hello gorgeous part 1 BLOG

bits & basics – part 2

Here are some more cooking basics I continue to make over and over. My basics are foundations for more elaborate dishes with ingredients added to spice up my repertoire in the kitchen. You can do the same to save time and effort.

Basic Nine-Day Coleslaw  If you’re a coleslaw lover like I am, you’ll find this recipe valuable. It is mayonnaise-free, really does keep for nine days, makes a ton of slaw, and is great to bring to a potluck.

Ingredients

  • 3 lbs cabbage
  • 1 green bell pepper
  • 2 onions
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 cup lite olive oil
  • 2 tsp table salt (or 4 tsp kosher salt)
  • 2 Tbs mustard seed

Directions

Chop cabbage, pepper and onion and set aside in a large bowl. Place the rest of the ingredients in a saucepan and bring to a boil over high heat. Remove from heat and pour over vegetables. Toss well to coat. Place in container or jar and store in refrigerator. Best after sitting one day. Optional additions are raisins, shredded carrots, or green onions.

Basic Fruit Cobbler  This is so easy to throw together. You can use most kinds of fruit or berries—whatever is in season, but it is best with apples or peaches.

Ingredients

  • 2 cups peeled and sliced fruit
  • 1½ cups sugar (divided)
  • ¾ cup flour
  • 2 tsp baking powder
  • ¾ cup milk
  • Pinch of salt
  • 1 stick (1/2 cup) butter

Directions

Preheat oven to 350°. Pour ¾ cup of the sugar over fruit, mix lightly and set aside. Mix remaining sugar, flour, baking powder, milk, and salt till blended. Place butter in a casserole dish and set in oven. When butter is melted, remove dish from oven, pour in batter, and top with fruit, spreading evenly. Bake 1 hour.

Basic Barbecue Sauce  I find bottled barbecue sauce way too sweet and loaded with all kinds of unpronounceable ingredients. This recipe is delicious, and you control how sweet it will be. You can make large batches and put it up in jars to give as gifts (be sure to check your canner instructions).

  • Ingredients
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 3 Tbs balsamic or apple cider vinegar
  • 6 Tbs lemon juice
  • 5 Tbs Worcestershire sauce
  • 3 Tbs butter
  • 2 cups tomato juice
  • 1 small can tomato paste
  • 2 cups hot water
  • 3 Tbs (or less) brown sugar
  • ½ tsp celery seed
  • Salt & pepper to taste
  • Cayenne or red pepper flakes to taste
  • Liquid Smoke to taste (optional but very nice if used sparingly)

Directions

Prepare onions and garlic. Place tomato paste in a large saucepan. Add water gradually till well blended. Add remaining ingredients and bring to a boil. Reduce heat to very low, cover, and simmer for 1 hour. Adjust salt, pepper, and sugar. Refrigerate in jars. Use within two weeks or so, or freeze in several small containers to extend shelf life.

Basic Roasted Vegetables  What shouts “comfort food” more than oven-roasted veggies? Well, maybe mac and cheese, but really, this is so easy to make and you might even get your kids to eat them.

You can use any root vegetable like potatoes, beets, carrots, as well as apples, onions, fennel bulb, winter squash, and even cauliflower and brussels sprouts.

First, preheat your oven to 425°. Depending on the hardness of the vegetable, you’ll want to cut them according to how long they need to cook. For example, cut carrots and parsnips thin and potato a bit thicker. Apples will not take as long as squash.

You can cut your veggies into chunks or slices. Spread them out on a large cookie sheet with sides. Drizzle with oil (I like extra virgin but you can use whatever you prefer), and toss to coat. Sprinkle with salt and pepper. Place in oven for about 40 minutes, flipping around about half way through, or till browned around the edges. Test doneness with a fork. Remove the cooked pieces to a serving dish and cover with foil to keep warm. Return any undone pieces to the oven for another 5 to 10 minutes or till done. Serve as a side dish with anything. A drizzle of lemon juice and cracked pepper makes it even more yummy. Honey mustard dressing tastes great on this, too.

I added two bonus recipes on my blog last time—basic crepes and basic brown butter sauce—so be sure to log on to get them, and while you’re at it, download a printable PDF, Cook’s Journal-TIPS pt 2 of this post, too!