Category: Asian flavors

Asian flavors · Do-ahead · Gluten Free · Grains · Nuts · Salad · Vegetable-related

Bok Choy Brown Rice Salad with Orange Sesame Dressing

Belinda

So tasty, tangy and nutty, you won’t want to stop eating this salad!!

For the salad

4 cups cooked brown rice
1 1/2 cups coarsely shredded carrot
3 baby or 2 normal bok choy, rinsed, trimmed and thinly sliced
1/2 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
1 tbsp toasted sesame seeds

For the dressing

3 cloves garlic, minced or pressed
1 tbsp freshly squeezed orange juice
1 tsp orange zest
2 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 1/2 tbsp toasted sesame oil
1 tbsp honey
salt and pepper, to taste
1/4 cup canola oil

To make the salad, combine the brown rice, shredded bok choy, peas, cilantro, peanuts, scallions and sesame seeds in a large bowl. Toss gently to combine.

To make the dressing, combine all the ingredients in a bowl. Whisk vigorously until well combined.
Taste and adjust the seasonings, accordingly. Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat.
Taste and add more dressing as necessary. Store in an airtight container in the refrigerator.

 

Asian flavors · Gluten Free · Whole30 compliant

Ginger green beans

Belinda

I’ve recently been coming across recipes I used to make years ago and had forgotten about.
Due to eating too much on our recent two week vacation in the wine country, we both feel we need to clean up our act and lose some weight.
This is a lovely recipe, as it’s packed full of interesting gingery flavor but incredibly low in calories.

Serves 6

1 tbsp olive oil
1 tbsp plus 1&1/2 tsp finely minced fresh ginger
1 tbsp finely minced garlic
1&1/2 lbs green beans, trimmed
1&1/2 cups chicken broth
freshly ground black pepper and salt

In a large skillet, heat the olive oil over medium heat. Add the ginger and garlic and cook for about 1 minute, until lightly browned.

Add the beans and cook for 2 to 3 minutes, stirring constantly.
Add the chicken broth and continue cooking, tossing,for about 5 minutes until the liquid evaporates and the beans are tender. (If they are still too crispy, you can cover the pan for a short time, then remove the lid to reduce the sauce)
Season with pepper and salt and serve immediately

 

Asian flavors · Do-ahead · Fish

Thai salmon filo parcels

Belinda

These are super low fat, highly tasty and healthy.Wonderful to make ahead of time and perfect for entertaining. They are a Delia Smith fail-safe recipe that I often serve (UK chef and recipe book author)
Those lovely lime and cilantro flavors fill your mouth with freshness and the smoothness of the salmon and the crunchiness of the filo pastry says it all!

Serves 2, but can easily be doubled

2 middle-cut fillets of salmon, skin removed (about 5 oz each and an even thickness)
4 sheets filo pastry (approx 7″ x 12″)
1 tsp grated fresh ginger
Grated zest and juice of 1 lime
1 garlic clove, crushed
1 tbsp fresh cilantro, chopped
2 scallions, finely sliced
2 oz butter, melted
salt and ground black pepper

To serve;
a few sprigs of fresh cilantro
1 lime, cut into quarters

Preheat the oven to 375 F

First of all, in a small bowl, mix together the ginger, lime zest, garlic, cilantro and scallion, then stir in the lime juice.
Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.

Now position one of the salmon fillets near to one end of the filo, season it well and sprinkle half the lime and herb mixture on top.
Next, fold the short end of the pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it’s important not to end up with great wedges of pastry at each end)

Wrap the other piece of salmon in exactly the same way and brush the parcels all
over with melted butter and place on a greased baking sheet.
At this point you can cover and refrigerate them for up to an hour, making sure you bring them to room temp before putting them in the oven uncovered for 20 to 25 minutes or until the pastry is brown and crispy.

Serve garnished with sprigs of cilantro and wedges of the lime to squeeze over.

 

Asian flavors · Do-ahead · Pasta · Vegetarian pasta

Nigella’s addictive cold soba noodles with sesame seeds

Belinda

Serves 4 as part of a meal, but you won’t be able to stop eating them, I promise!
This is the sort of food I could dive into and you would never see me again. Very dangerous!

1/3 cup sesame seeds
kosher salt
8 oz soba noodles
2 tsp seasoned rice vinegar
5 tsp soy sauce (I use the low sodium one)
2 tsp honey (Buckwheat honey gives a little more flavor, but any interesting honey would be great)
2 tsp toasted sesame oil
6 scallions

Toast the sesame seeds in a dry pan over a high heat until they look golden brown and give off a nice aroma, then tip into a bowl.

Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to the package instructions) until they are tender but not mushy.
Have a bowl of iced water waiting to plunge them into after draining or better still, and less fussy, pour them into a colander and run the cold tap over them for a moment or two!

In the bowl you are using to serve your guests, mix the vinegar, soy sauce, honey and sesame oil. Finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about half an hour to let the flavors develop. (go and pour yourself a nice glass of wine)



Asian flavors · Do-ahead · Gluten Free · Grains · Salad · Vegetable-related

Crunchy Thai quinoa salad

Belinda1 Comment

I just love quinoa and it is so readily available in most supermarkets these days.
This recipe takes a regular quinoa salad up a notch and is really different and refreshing.

Serves 6 to 8

1 cup quinoa, prepared according to the package instructions. (I like to cook it in either vegetable or chicken broth)
1 red bell pepper, diced small
1 cup red cabbage, shredded
2 carrots, shredded
1 cup green onions, diced
1 cup shelled edamame
1/2 – 3/4 cup fresh cilantro, chopped
1/2 to 3/4 cup dry roasted peanuts, coarsely chopped

Dressing
1/4 cup peanut butter
1/3 cup reduced sodium soy sauce
1 tbsp sesame oil (or toasted sesame oil)
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 tbsp honey
2 cloves garlic, minced
juice from 1 lime
salt and pepper to taste

Place the cooked quinoa in a large bowl and set aside to cool

Meanwhile, in a small bowl, whisk together the peanut butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic and salt and pepper.

Once the quinoa has come to room temperature add all the vegetables and peanuts.
Pour the dressing over the top and toss to combine. Serve cold or at at room temperature.

Prep time 20 mins

 
 

Accompaniments · Asian flavors · Do-ahead · Fish · Gluten Free

Lime ginger mayonnaise (to serve with cold poached salmon or other seafood)

Belinda

This mayonnaise  is utterly easy and a superb flavor. Well worth doing and very unusual.

Makes 1 cup

1/2 cup light, good quality mayonnaise
1/2 cup 2% plain yoghurt
grated rind of 1 fresh lime
2 tsp fresh lime juice
2 tsp freshly grated gingerroot
1 clove garlic

In a small bowl stir together the mayonnaise, yoghurt, lime rind and juice, ginger and garlic.
Cover and refrigerate for 1 hour or for up to 24 hours.

Delicious!!!

Asian flavors · Gluten Free · Poultry

Turkish-style roasted chicken thighs with orange and sesame seed gremolata

Belinda

While trolling the internet for new and interesting recipes I found the beginnings of this recipe and then adapted it. The flavors are really stunning and the chicken becomes sticky and browned with the deep chutney and five-spice flavors permeating it. The orange gremolata sprinkled over the top when you serve it really adds a zing. This is lovely served with simple boiled brown rice in chicken broth

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Preheat oven to 400 degrees F

Serves  4 – 6 but can easily be augmented

1/2 heaped cup of your favorite chutney (make sure it’s a good strong flavored one)
2 tbsp honey
2 tbsp fresh lime juice
1 heaped tbsp spicy brown mustard or coarse grain mustard
1 heaped tbsp grated fresh ginger
1/2 tsp five spice powder
8  large boneless, skinless chicken thighs

Gremolata
2 tbsp Italian parsley, freshly snipped
1 1/2 tbsp sesame seeds, toasted
4 tsp orange rind, finely shredded

In a medium sized bowl combine the first 6 ingredients, mixing well.
Put the chicken thighs in a baking dish, pour over the mixture and coat well.
Put in the oven on a high shelf preferably, for about 45 minutes, taking out and giving a stir about 1/2 way through the cooking.
The chicken thighs should be showing signs of toasty brown bits on them and be lovely with the bubbly sauce.

Mix together in a small bowl, the orange rind, sesame seeds and parsley and sprinkle over the dish as you serve it.
Enjoy!

Asian flavors · Dessert · Gluten Free

Grilled pineapple with rum, lime-ginger syrup and ice cream

Belinda1 Comment
I made this yesterday from my new favorite recipe book, “In the hands of a Chef” by Jody Adams and Ken Rivard.
We were having the traditional BBQ on July 4th with the family and we’re all trying to eat less (Ha!) so I thought this would be light. It is  but not only is it light, it’s incredibly simple and the syrup will knock your socks off!
Serves 4
Syrup
 
1 cup water
2/3 cup sugar
grated zest and juice of 1 lime
grated zest of 1 orange
2 bay leaves
1/4 tsp freshly ground black pepper
2 tsp minced fresh ginger
1/2 vanilla bean, split lengthwise
2 star anise
1 ripe pineapple (make sure it’s ripe as they don’t ripen on the counter top and won’t be sweet enough).
2 tbsp grape seed oil or other mild tasting vegetable oil
1/4 cup dark rum
4 scoops vanilla, mango or coconut ice cream
2 tbsp fresh mint leaves, cut into very thin strips, for garnish
Combine all the syrup ingredients in a non reactive saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook for about 20 minutes.
Remove from the heat.
Remove the vanilla bean and allow it to cool. When cool enough to handle, scrape the seeds into the syrup. Discard the pod or save for another use.
Prepare a medium fire in a grill or use a ridged grill pan over the element on your stove.
Chop off the pineapple flower (the sprout with the spiky leaves) and the top inch or so of the fruit. Cut a slice off the bottom of the pineapple so it will stand upright. Slice off the skin in long vertical strips. If there are any “eyes” remaining, cut them out with a paring knife or potato peeler. If you have a pineapple corer, use it to remove the core, then lay the fruit on it’s side and cut into eight 1/2 inch thick slices.
If you don’t have a corer, just turn the pineapple on it’s side and cut the 8 slices, then use a paring knife or cookie cutter to remove the woody core at the center of each slice. (If you are lucky and can buy a ready made pineapple, go ahead and cut your work load down, I did!
Brush the pineapple rings with the oil and grill on both sides until lightly charred, about 5 minutes per side.
Arrange 2 pineapple rings on each plate. Pour a tbsp of rum over each set of rings then drizzle with the spiced syrup. Add a scoop of ice cream to each plate and sprinkle with the thin strips of fresh mint and serve
Appetizers · Asian flavors · Breakfast · Do-ahead · Egg based

California breakfast sushi roll

Belinda

This tickled me, as it’s a breakfast sushi roll and really works. It’s simple and a bit different.

Yields 2 servings

4 eggs, divided
6 tbsp milk, divided
4 tbsp grated Jack cheese, divided
cooking spray
2 flour tortillas
4 strips crisp bacon
1/2 large avocado, sliced
1/2 large tomato, sliced

For the spicy sour cream

2 tbsp sour cream
1 tbsp hot sauce
1 tsp milk

Coat a medium skillet with cooking spray and heat over medium high heat.
In a small bowl, whisk 2 eggs and 3 tbsp milk until incorporated. Pour into the hot skillet.
Sprinkle with 2 tbsp grated cheese and cook without stirring for 3 to 5 minutes until the top is no longer wet. You may need to turn the heat down so the bottom doesn’t burn.

Place the tortilla over the egg and gently flip them out onto a cutting board.
Place 2 strips of bacon on the bottom 1/4 of the tortilla (closest to you)
Top with half of the sliced avocado and tomato. Roll up as tightly and gently as you can.
Allow to rest for a minute then slice with a sharp knife into sushi rolls.
Repeat the process with the remaining eggs, cheese etc.

In a small bowl mix together the sour cream, hot sauce and milk. Drizzle over the sushi rolls and serve immediately

 

Asian flavors · Curry · Gluten Free · Vegan · Vegetable-related · Whole30 compliant

Butternut squash and spinach curry

Belinda

Serves about 4

2 tbsp vegetable oil or canola oil
1/4 tsp black mustard seeds (actually they look brown!)
1/2 tsp cumin seeds
6 curry leaves,optional
1 medium onion, diced
4 cloves garlic, minced
5 tbsp good curry powder
4 cups peeled and cubed (1 1/2 inch cubes) butternut squash
2 cups of water, vegetable broth or chicken broth
1 cup coconut milk
3 cups tightly packed baby spinach

Heat the oil in a large saucepan and add the mustard seeds if using. When they start to pop, add the cumin seeds and curry leaves and stir until fragrant, about 30 seconds

Add the onions and cook till they are light brown, then throw in the garlic and cook for 30 seconds or till fragrant

Sprinkle 4 tbsp curry powder, stir then add the peeled and cubed squash and salt.

Pour in 2 cups of water or stock and bring to the boil. Then reduce the heat to a lively simmer, cover the pot and let the squash cook till it is fork tender, about 20 minutes.
If the water/stock is drying up before the pumpkin is cooked, add more. If there is too much liquid, boil it until it reduces down.

When the squash is cooked, add the coconut milk and remaining 1 tbsp curry powder. Stir and bring back to the boil.

When the curry boils, add the spinach and cook just till the spinach wilts, about 1 minutes.
Serve hot with rice, bread, roti or quinoa.

Optional – For added sweetness, garnish the curry with some dried cranberries.