Asian flavors · Gluten Free · Meat · Pasta · Soup

Asian spicy pork and greens soup

Belinda

Soothing, healthy and comforting soup.

1/2 lb ground pork
2 cloves garlic, finely chopped
2 tsp finely grated fresh ginger
1 tsp Sichuan peppercorns, crushed
3/4 tsp crushed red pepper flakes
1/2 tsp cumin seeds, coarsely chopped
1 tbsp vegetable oil
kosher salt and freshly ground black pepper
4 cups chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tbsp reduced sodium soy sauce
1 tsp fish sauce (such as nam pla or nuoc nam)
8 oz wide rice noodles
Also nice to try it with;
beet greens, kale or turnip greens 

Mix the pork, garlic, ginger, Sichuan peppercorns, red pepper flakes and cumin in a medium bowl.
Heat the oil in a large pot over medium heat. Add the pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon until browned and cooked through, about 8 to 10 minutes.
  Add the broth and bring to the boil; reduce the heat and simmer until the flavors meld, 8 to 10 minutes.
Add mustard greens, scallions, soy sauce and fish sauce and cook, stirring occasionally until the greens are tender, 5 to 8 minutes, season with salt and black pepper.
Meanwhile cook the rice noodles according to the package directions and drain.
Divide the noodles among the bowls and ladle the soup over

Asian flavors · Curry · Do-ahead · Nuts · Sauces

Homemade Thai red curry sauce

Belinda

This is from fellow blogger “Pinch of Yum” and is just a wonderful sauce to have around.

The flavors of this sauce are pretty addictive and you will want plenty on hand to pour over everything!

Serves 4
1 can light coconut milk
2 tbsp peanut butter
2 tbsp curry paste
1 1/2 tbsp Thai fish sauce
2 tbsp fresh lime juice
3 tbsp brown sugar
1 tsp minced garlic
1/3 cup crushed peanuts
up to 1/2 cup water of broth
extra crushed peanuts and scallions for topping

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar and garlic.
Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

Add the peanuts and simmer for another 5 to 10 minutes.
When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust the consistency depending on how you will use it and how thick you want it.

If the sauce separates, just whisk vigorously to smooth out again.
Serve this sauce over rice noodles, chicken, fish, vegetables or any other way that sounds good to you!
Top with crushed peanuts and scallions

Notes
More time simmering = thicker, creamier and more flavorful sauce.
If you want a thinner sauce, simmer it for less time and plan to add a bit of additional liquid.
I’ve noticed that when I add the crushed peanuts, the consistency really thickens quite a bit, so you could omit the peanut butter and / or peanuts to also adjust to your desired consistency

 

Appetizer Vegetarian

Beet carpaccio with blue cheese mousse.

Belinda

So light and the mix of blue cheese and beets with a dash of walnut oil and white balsamic is superb!

Serves 4
2 oz good blue cheese, crumbled
1 oz cream cheese, softened
kosher salt and black pepper to taste
1 cup cooked and sliced asparagus, cut on a bias into 1/2 inch pieces
2 medium beets
2 tbsp chopped fresh chives
1/3 cup heavy cream
3 tbsp walnut oil
3 tbsp white balsamic vinegar

Preheat the oven to 400 F

Combine the blue cheese and cream cheese together in a small bowl and set aside.

Wash the beets under cold water to remove any dirt, then wrap them in a large piece of alumium foil.
Set the pouch on a baking sheet and bake until easily pierced with a fork, about 45 to 55 mins.

Place the heavy cream in a chilled metal mixing bowl. Using an electric mixer, whip the cream into soft peaks. Use a spatula to fold a small bit of the whipped cream into the blue cheese mixture to lighten it. Then add the remaining whipped cream and gently fold until no streaks remain. Refrigerate until ready to serve.

In a small bowl, combine the chives and white balsamic vinegar.
Slowly drizzle in the walnut oil, whisking continuously, to create a vinaigrette. Season with salt and pepper to taste.

Peel the skin off the cooked beets once they are cool enough to handle.
Slice the beets very thinly on a mandoline or as thin as possible with a sharp knife.
They must be paper thin. Use gloves or your hands will be bright red!

Arrange 4 to 5 slices of beet in a circle or in a row on a plate.
Use 2 spoons to form a quenelle or football shaped dollop of the blue cheese mousse.
Set this in the center of the beets.
Sprinkle the asparagus pieces around the plate, then drizzle with the walnut vinaigrette.
Season with a final sprinkle of salt

Appetizer Vegetarian · Gluten Free

Deep fried beets with spicy mayonnaise

Belinda

 

This will make any frown turn upside down!

Makes 2 servings (easily increased)

1lb beets (golden or red)
1 qt oil for deep frying
1/3 cup cornstarch or rice flour
Kosher salt
1/4 cup mayonnaise (or Japanese mayonnaise, which is a little sweeter)
1/4 tsp sriracha or sambal oelek (at Japanese stores or on Amazon)
furkake seasoning and /or shichimi togarashi seasoning (at Japanese stores or on Amazon)

Preheat the oven to 400 F.
Trim the roots and stem ends off the beets and wrap them in aluminum foil.
Roast the beets for about 45 minutes to an hour or until tender.

Carefully unwrap the beets and remove the skins by rubbing with a paper towel, Cut them into rough cubes about 1 inch each.

Fill a Dutch oven or large stockpot with about 2 inches of oil, or use your electric deep fryer according to the instructions of the deep fryer. Get the temperature to 375 F.
Line a baking sheet with paper towels in preparation for the fried beets coming out of the hot oil.

Toss the beet chunks in the rice flour, or the cornstarch in a large mixing bowl, shaking the beets between your fingers to remove the excess flour.

Put the beets in the hot oil and fry until crispy and golden brown, about 4 to 5 minutes. Skin the beets out of the oil with a slotted wire spoon.

Sprinkle the beets with kosher salt, furikake and shichimi togarashi.

Whisk the mayonnaise with the samba oelek or sriracha and serve alongside the fried beets.

Sprinkle the mayonnaise with extra furkake and /or shichimi togarashi seasoning

 

Dessert

Grand Marnier macerated strawberries in wonton cups with orange mascarpone cream

Belinda

Such a lovely, light idea for a dessert. The strawberries are given extra flavor by macerating in Grand Marnier or fresh orange juice and powdered sugar, and the crispy wonton pastry contrasts with the orange flavored cream. Gorgeous!

Makes about 24

Wontons
2 cups sweet strawberries, hulled, and chopped into 1/2 inch pieces
3 tbsp Grand Marnier  (OR 3 tbsp orange juice)
1 tbsp powdered sugar
cooking spray
24 wonton wrappers

Mascarpone whipped cream
1 cup heavy whipping cream
1/2 cup mascarpone cheese, at room temperature
3 tbsp powdered sugar
1 tsp pure vanilla extract
zest of 1 orange

For garnish
Some fresh mint leaves, roughly chopped

For the wontons
In a large bowl, combine the strawberries, Grand Marnier or orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
Place a rack in the middle of the oven and preheat it to 350 F.
Spray a 24 count mini muffin tin with cooking spray.
To create the wonton cups, make a small fold in the center of each wonton and push it into the muffin cup. Bake the cups until the edges are golden, 5 to 6 minutes.
Cool the cups while you make the whipped cream.

For the whipped cream
In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest.
Whip the cream until it has soft peaks, about 3 minutes.

To assemble the cups
Drain the berries, reserving the macerating liquid. place a few berry slices in the bottom of each cup. Fill the cup with a tbsp of whipped cream and top with additional strawberries. Drizzle a little of the reserved macerated liquid over each wonton, sprinkle with chopped mint leaves and serve.

 

Dessert · Fruit · Gluten Free · Vegan

Melon balls with tequila, lime and mint

Belinda

Gorgeous, slimming, and refreshing at the end of a meal.

Try and get a “melon baller” for this recipe as it will make your life so much easier. They are easy to find these days and you can also get one online.

Serves 4

1 honeydew melon, preferably chilled
3 tbsp cold tequila
finely grated zest of 1/2 lime plus extra to serve
Juice of 1/2 lime
A tiny pinch of sea salt
A few sprigs fresh English mint, leaves only, chopped

Halve the melon and remove the seeds with a spoon. Using a melon baller, scoop the flesh into neat balls and place in a large bowl.

Mix the tequila, lime zest and juice, honey, and salt together in a small pitcher.
Taste and add a little more honey if the dressing is too sour.
Pour over the melon balls, toss very gently to mix and chill for at least 15 minutes.

Divide the melon balls among serving glasses, grate over some lime zest and sprinkle with freshly chopped mint to serve

 

Pasta · Vegetarian pasta

Ready-made gnocchi in creamy Gorgonzola and sage sauce

Belinda

Simple, soothing, silky and positively sexy! What more could you want, other than a nice green salad!

Serves 4

This can also be cooked in a 4-cup flameproof ceramic dish.

2 x 1lb packages potato gnocchi
1/4 cup butter
2 large cloves garlic, crushed
1/2 cup fresh small sage leaves
4 oz Gorgonzola cheese
1/2 cup cream
1 cup grated Parmigiano Reggiano

Preheat the broiler to high.
Lightly grease a 4-cup gratin dish.
Cook the gnocchi in a large saucepan of rapidly boiling, salted water according to the package instructions until al dente.
Lift the gnocchi out with a slotted spoon, leave to drain, then divide among the prepared dishes.

Melt the butter in a small saucepan over medium heat and add the garlic and sage leaves, and cook for a few minutes or until the leaves start to crisp and the garlic starts to turn golden brown a little.
Pour the sage butter evenly over the gnocchi in the gratin dish.

Dot small pats of the Gorgonzola cheese evenly among the gnocchi.
Pour the cream over the top of the dish and sprinkle with the parmesan cheese.
Place the dish under the broiler and cook until the top begins to brown and the gnocchi are heated through.
Serve with a fresh green salad.

 

Asian flavors · Pasta · Vegan · Vegetarian pasta

Eggplant and buckwheat (soba) noodle salad

Belinda

I just LOVE soba noodles and Asian flavors. I think I have some other recipes on this blog for soba noodle salads, but this is another variation and is a very quick meal to make

Serves 4 to 6

1/4 oz dried shitake mushrooms
3/4 lb buckwheat (soba) noodles
2 tsp sesame oil
3 tbsp tahini
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp honey
2 tbsp lemon juice
3 tbsp peanut oil
2 Japanese eggplants, cut into very thin strips
2 carrots, julienned
10 scallions, cut diagonally
6 fresh shitake mushrooms, thinly sliced
1 cup roughly chopped cilantro leaves for garnish
1 tbsp toasted sesame seeds for garnish

Soak the dried shitake mushrooms in 1/2 cup hot water for 10 minutes.
Drain, reserving the liquid.
Discard the woody stems and finely slice the caps.

Cook the noodles in a saucepan of boiling water for 5 minutes or until tender.
Rinse under cold water, then toss with 1 tsp of the sesame oil.

Combine the tahini, light and dark soy sauces, honey, lemon juice, 2 tbsp of the reserved mushrom liquid and the remaining sesame oil in a food processor until smooth.

Heat 2 tbsp peanut oil in a wok over high heat. Add the eggplant and cook, turning often, for 4 to 5 minutes or until soft and golden.
Drain on paper towels.

Heat the remaining oil.
Add the carrots, scallions and fresh and dried mushrooms.
Cook, stirring constantly, for 2 minutes or until just softened.
Remove from the heat and toss with the noodles, eggplant and dressing.

Garnish with the cilantro and sesame seeds

Asian flavors · Gluten Free · Pasta · Salad · Vegan

Peanut-sesame slaw with soba noodles

Belinda

Sometimes you come across a recipe from a fellow food blogger, like this one from  “Cookies and Kate” that needs no adjusting and is just the perfect complete meal. This is a very flexible slaw and depending on your food restrictions, you can leave out the soba noodles, use gluten free pasta, leave out the Brussels sprouts, and even use pre-shredded slaw mix (you will need 12 cups of slaw mix, if so)
This can be vegan, gluten free, low calorie but whatever else, it is tasty and healthy!
Being an Asian food nut, this touches all the “scintilla” in my taste buds. Hope it does for you too!

Serves 4 to 8

Slaw
4 oz soba noodles
1 small purple or green cabbage, sliced into quarters and core removed
1/2 lb (about 12) Brussels sprouts, optional
4 carrots, peeled
1 bunch scallions, trimmed and sliced into thin rounds

Peanut-sesame dressing
1/2 cup peanut butter
3 tbsp white wine vinegar or rice vinegar
3 tbsp toasted sesame oil
3 tbsp reduced-sodium tamari or other soy sauce
2 tbsp honey or agave nectar
1 tbsp finely grated fresh ginger
2 garlic cloves, pressed or minced

Garnish

Sprinkle of coarsely chopped peanuts
handful of coarsely chopped cilantro
1 lime, sliced into wedges

Cook the soba noodles;  bring a large pot of water to the boil and cook the noodles according to the package directions. Drain and rinse with cold water before returning to the pot.

Prepare the vegetables;  This is easier in a food processor than by hand. if using a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk. or use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.

Prepare the dressing;  In a small bowl, whisk together the dressing ingredients until smooth.

In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots and chopped scallions.
Pour the dressing over the vegetables and toss to coat (you may or may not need all the dressing).
For best flavor, let the slaw marinate for 20 minutes before serving.

Serve the slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge.

You can halve this recipe by using only 6 cups of pre-shredded slaw mix and roughly halving the dressing ingredients.

Dessert · Fruit · Gluten Free · Nuts

Roasted pineapple with mint, pistachios and honey

Belinda

This was recently posted in Bon Appetite Magazine, but I happen to have been making this very simple dessert for a while.

Serves 4

1/2 cup (packed) dark brown sugar
1/2 cup freshly squeezed orange juice
3 tbsp flowery honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
1/4 cup creme fraiche or Greek yoghurt
1/3 cup natural unsalted pistachios, coarsely chopped
2 tbsp torn fresh mint leaves

Preheat the oven to 450 F
Line a large rimmed baking sheet with parchment paper.
Stir the first 3 ingredients together in a large bowl until the sugar dissolves.
Add the pineapple wedges and toss to coat.
Let this marinade, tossing occasionally, for 10 to 20 minutes.
Place the pineapple, one flat side down, on the prepared cooking sheet; Reserve the marinade.

Roast the pineapple for 15 mins. Turn, brush with more marinade and roast until tender and caramelized, 10 to 20 minutes.
Drizzle over with the remaining marinade and let the pineapple cool slightly.

Divide the pineapple among plates. Spoon the creme fraiche or yoghurt alongside.
Garnish with the nuts and fresh mint.