In my first foray into the kitchen in a *very* long time (my first time teaching + a four month old + a husband on paternity leave = no cooking for me) I made Soy Glazed Salmon with Lemon (in a earlier post) and also whipped up this great salad dressing that I found on the Earthbound Farm site.
Asian Citrus Vinaigrette
1/4 cup fresh tangerine or orange juice
2 tablespoons rice vinegar (unseasoned)
1/4 teaspoon salt
1 teaspoon peeled and finely grated fresh ginger
1 teaspoon soy sauce
1 tablespoon toasted sesame oil
2 tablespoons extra-virgin olive oil
Combine all ingredients and stir vigorously.
I didn't have any fresh ginger so I skipped it and it was still great. I served over baby spinach with some slivered almonds on top.
A triumphant return to the kitchen!
Showing posts with label asian flavors. Show all posts
Showing posts with label asian flavors. Show all posts
Wednesday, March 16, 2011
Thursday, July 8, 2010
Chicken Stir Fry with Broccoli, Green and Yellow Beans
More CSA-inspired goodness, this time with green and yellow beans as the centerpiece. I can't remember where I got this recipe, but modified it a bit from the original - didn't have any red pepper sauce. It was delicious and literally took me maybe 10-15 minutes to throw together. We marinated our chicken the night before when we cooked another chicken dish, and this made it even faster and easier. I also tossed on a bit of the thai peanut sauce noted in the previous recipe at the end, which gave some additional flavor.
* 6 ounces boneless, skinless chicken breasts, cubed
* 3 tablespoons soy sauce
* 3/4 teaspoon Asian spice blend
* 1/4 cup vegetable oil
* 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths (we used green and yellow)
* 1 tablespoon minced garlic
* 1/4 cup roughly chopped cashews
* 2 tablespoons hoisin sauce
* 1 teaspoon sesame oil
* 1 tablespoon lightly toasted white sesame seeds
* 1/4 teaspoon red pepper flakes
* Chopped green onions
Directions
In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes. (We just marinated our chicken in a thai peanut marinade from Whole Foods the night before and threw it in the pan.)
In a large wok, heat the oil over high heat and cook some of the green onions. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes; add the broccoli about a minute after the beans. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately over white rice. Garnish with green onions.
* 6 ounces boneless, skinless chicken breasts, cubed
* 3 tablespoons soy sauce
* 3/4 teaspoon Asian spice blend
* 1/4 cup vegetable oil
* 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths (we used green and yellow)
* 1 tablespoon minced garlic
* 1/4 cup roughly chopped cashews
* 2 tablespoons hoisin sauce
* 1 teaspoon sesame oil
* 1 tablespoon lightly toasted white sesame seeds
* 1/4 teaspoon red pepper flakes
* Chopped green onions
Directions
In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes. (We just marinated our chicken in a thai peanut marinade from Whole Foods the night before and threw it in the pan.)
In a large wok, heat the oil over high heat and cook some of the green onions. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes; add the broccoli about a minute after the beans. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately over white rice. Garnish with green onions.
Sunday, June 27, 2010
Great Side Dish: Roasted Asparagus with Sesame Ginger Soy Dressing
This one comes directly from Dishin and Dishes, a blog I found while searching for a recipe that used roasted asparagus and Asian flavors. This was divine - our guests were sopping up the plates with bread. Modified slightly as I roasted the asparagus for less time than the original recipe calls for.
1 bunch asparagus
Olive oil
Sea salt
Pepper
1 green onion, chopped
1 thumb size piece of ginger, peeled and minced
1 clove garlic, minced
1 T. sesame oil
2 T. soy sauce
1/2 lime, juiced
1 T. honey
Preheat oven to 400ยบ.
Combine onion, ginger, garlic, sesame oil, soy sauce, lime juice and honey in bowl. Mix well with whisk.
Place asparagus in single layer on baking sheet. Drizzle with olive oil. Roast uncovered in oven about 8 minutes. Remove and drizzle with dressing.
Source: http://www.dishinanddishes.com/2010/03/27/roasted-asparagus-with-ginger-soy-sesame-dressing/
1 bunch asparagus
Olive oil
Sea salt
Pepper
1 green onion, chopped
1 thumb size piece of ginger, peeled and minced
1 clove garlic, minced
1 T. sesame oil
2 T. soy sauce
1/2 lime, juiced
1 T. honey
Preheat oven to 400ยบ.
Combine onion, ginger, garlic, sesame oil, soy sauce, lime juice and honey in bowl. Mix well with whisk.
Place asparagus in single layer on baking sheet. Drizzle with olive oil. Roast uncovered in oven about 8 minutes. Remove and drizzle with dressing.
Source: http://www.dishinanddishes.com/2010/03/27/roasted-asparagus-with-ginger-soy-sesame-dressing/
Saturday, June 26, 2010
Menu: Ahi Tuna Burgers with Wasabi Aioli, Garlic Mashed Potatoes, Spinach Salad with Soy-Sesame Dressing
What a perfect summer menu for the grill, and about as simple as it gets! We threw this together in about 20 minutes.
To serve 4:
Ahi tuna burger:
* 1.5 pounds sushi-grade ahi tuna, finely chopped
* 2 large basil leaves, chopped
* 1 scallion, chopped
* 1/2 heaping tablespoons black sesame seeds
* 1 tablespoon low-sodium soy sauce
* 1 tablespoon honey
* About 1 teaspoon sesame oil (start with 1/2 teaspoon and see if you need more)
* Lemon zest
Mix all ingredients together using your hands to form patties. Grill until medium rare (sear on high on a very hot grill).
Wasabi aioli:
* 1/2 tablespoons wasabi paste
* 1.5 tablespoons low-fat mayonnaise (such as safflower)
* Salt and pepper to taste
* Juice of 1/4 lemon
* Juice of 1/4 lime
Mix together and top burgers. Note: the wasabi packs a real kick; if you don't like the sinus-clearing capacity, you may want to scale back on the wasabi.
Adapted from a mix of Bethenny Frankel's and Martha Stewart's recipes (mostly Bethenny's, which was simpler). Sources: http://www.bethenny.com/2010/06/21/wasabi-tuna-burgers/ and http://www.marthastewart.com/recipe/tuna-burgers-with-wasabi-mayonnaise
Garlic mashed potatoes:
* Cut 4 potatoes up; boil; drain; and mash
* While mashing, throw in some butter, salt, milk, cream, and minced garlic (to taste)
* (You could also use pesto, or wasabi paste in these potatoes as well)
Source: This is one of the hubs' signature dishes.
Spinach salad with soy-sesame dressing:
A great compliment to the Asian flavor of the burger, and a nice light dressing that's still flavorful enough to stand on its own (we didn't think it needed much more than the almonds as garnish in the spinach).
Mix together:
* 1/4 cup vegetable oil
* 2 tablespoons white wine vinegar
* 1 tablespoon soy sauce
* 2 teaspoons sugar
* 1/2 teaspoon sesame oil
* 1/4 teaspoon dried crushed red pepper
Toss over half a bag of fresh spinach, and add slivered almonds.
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=337547
To serve 4:
Ahi tuna burger:
* 1.5 pounds sushi-grade ahi tuna, finely chopped
* 2 large basil leaves, chopped
* 1 scallion, chopped
* 1/2 heaping tablespoons black sesame seeds
* 1 tablespoon low-sodium soy sauce
* 1 tablespoon honey
* About 1 teaspoon sesame oil (start with 1/2 teaspoon and see if you need more)
* Lemon zest
Mix all ingredients together using your hands to form patties. Grill until medium rare (sear on high on a very hot grill).
Wasabi aioli:
* 1/2 tablespoons wasabi paste
* 1.5 tablespoons low-fat mayonnaise (such as safflower)
* Salt and pepper to taste
* Juice of 1/4 lemon
* Juice of 1/4 lime
Mix together and top burgers. Note: the wasabi packs a real kick; if you don't like the sinus-clearing capacity, you may want to scale back on the wasabi.
Adapted from a mix of Bethenny Frankel's and Martha Stewart's recipes (mostly Bethenny's, which was simpler). Sources: http://www.bethenny.com/2010/06/21/wasabi-tuna-burgers/ and http://www.marthastewart.com/recipe/tuna-burgers-with-wasabi-mayonnaise
Garlic mashed potatoes:
* Cut 4 potatoes up; boil; drain; and mash
* While mashing, throw in some butter, salt, milk, cream, and minced garlic (to taste)
* (You could also use pesto, or wasabi paste in these potatoes as well)
Source: This is one of the hubs' signature dishes.
Spinach salad with soy-sesame dressing:
A great compliment to the Asian flavor of the burger, and a nice light dressing that's still flavorful enough to stand on its own (we didn't think it needed much more than the almonds as garnish in the spinach).
Mix together:
* 1/4 cup vegetable oil
* 2 tablespoons white wine vinegar
* 1 tablespoon soy sauce
* 2 teaspoons sugar
* 1/2 teaspoon sesame oil
* 1/4 teaspoon dried crushed red pepper
Toss over half a bag of fresh spinach, and add slivered almonds.
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=337547
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