This side dish is a great way to serve bok choy besides adding it to a stir-fry. With only 4 ingredients, it comes together in minutes - perfect for a quick mid-week meal!
Garlicky Bok Choy
1 Tbsp olive oil
2-3 anchovy fillets
2 garlic cloves
4 bunches baby bok choy, bottoms trimmed and leaves separated
In a large non-stick skillet, heat the oil over medium heat. Add the anchovy fillets and use a wooden spoon to break them up into the oil. Keep doing this until they are completely 'melted' into the oil. I use a microplane to grate the garlic into the pan. You can also just finely mince it. Saute the garlic for 30 sec until it is fragrant. Add the bok choy using tongs to toss it in the garlic oil. Cook 3-5 minutes, tossing occasionally, until the bok choy is wilted. Season with pepper and serve immediately. Serves 2 as a side dish.
Showing posts with label asian. Show all posts
Showing posts with label asian. Show all posts
Wednesday, June 26, 2013
Tuesday, June 25, 2013
Spicy Asian Meatballs II
Meatballs are so quick and easy! You can change the flavor profile if you are feeling spicy, want a Mexican twist or go traditional with Italian. I have posted previously a version of Asian meatballs, and this one is my most recent endeavor.
Spicy Asian Meatballs II
1# lean ground beef - I like 90/10
1# ground veal
2 eggs
1/4 cup gluten free soy sauce or I like using Coconut Aminos
1-2 Tbsp fish sauce
1 Tbsp grated fresh ginger
1-2 Tbsp chili garlic paste - or more if you really like spicy food!
1 Tbsp sesame oil
Large handful of chopped fresh cilantro
3 scallions, thinly sliced
Preheat the oven to 375 degrees. Spray a large baking sheet (or 2) with cooking spray.
Whisk the eggs, soy sauce, fish sauce, ginger, chili paste, and sesame oil in a large bowl. Add the cilantro, scallions, ground beef and veal. Use your clean hands to thoroughly, but gently combine the ingredients. You don't want to mash the meat or you will end up with a tough end product.
Shape the mixture into equal size portions. I do a little over an ounce and end up with 24 meatballs. If you want more, do smaller portions and use 2 baking sheets. Cook the meatballs anywhere from 8-15 minutes depending on size. It is better to slightly undercook them than overcook them and have them be tough. Serve immediately or let cool and freeze in a single layer, then move to a freezer bag.
Spicy Asian Meatballs II
1# lean ground beef - I like 90/10
1# ground veal
2 eggs
1/4 cup gluten free soy sauce or I like using Coconut Aminos
1-2 Tbsp fish sauce
1 Tbsp grated fresh ginger
1-2 Tbsp chili garlic paste - or more if you really like spicy food!
1 Tbsp sesame oil
Large handful of chopped fresh cilantro
3 scallions, thinly sliced
Preheat the oven to 375 degrees. Spray a large baking sheet (or 2) with cooking spray.
Whisk the eggs, soy sauce, fish sauce, ginger, chili paste, and sesame oil in a large bowl. Add the cilantro, scallions, ground beef and veal. Use your clean hands to thoroughly, but gently combine the ingredients. You don't want to mash the meat or you will end up with a tough end product.
Shape the mixture into equal size portions. I do a little over an ounce and end up with 24 meatballs. If you want more, do smaller portions and use 2 baking sheets. Cook the meatballs anywhere from 8-15 minutes depending on size. It is better to slightly undercook them than overcook them and have them be tough. Serve immediately or let cool and freeze in a single layer, then move to a freezer bag.
Sunday, June 16, 2013
Getting into Paleo with Spicy Orange Salmon
After watching the Crossfit games on ESPN a few weeks ago, I was inspired enough to join a crossfit gym here in Syracuse and sign up for their 6 week shred. So far, I am LOVING it!! Every day we do something different and everything is a challenge. No more boring treadmill, listening to men grunt while I lift weights unobtrusively in the corner, watching for an opening on a machine and darting in to get a few sets done. The others in the group are encouraging and they struggle just as much with the activities as I do, so there is no feeling of inadequacy... most of the time.
The hardest part of this shred program is, surprisingly, NOT going Paleo, but giving up dairy entirely. I have been eating fat free plain Greek yogurt almost everyday since getting really serious about getting in shape last September. I LOVE cheese, as anyone who has been to a party here knows when they see the cheese board selection. Salads are so tasty with crumbled feta or goat cheese, burgers elevated by a melty slice of cheddar or bleu cheese and eggs, oh man, how I still crave a gooey mexican cheese omelette with salsa and sour cream on top. Sigh.
Since last Saturday I have been following the Paleo food plan, and since this past Thursday have been totally dairy free. Tonight for dinner I made Spicy Orange Baked Salmon with steamed asparagus. Amazing!
Spicy Orange Baked Salmon
2 Tbs Polaner Orange Marmalade - it has no added sugar, just oranges cooked down to jelly
1+ Tbs Garlic Chili Paste - I get the jar with the green lid
1 tsp Fish Sauce
1# Salmon Fillet
In a microwave safe bowl, put the marmalade and zap for 30 sec to melt it. Stir in the chili paste and fish sauce. Rip off a piece of aluminum foil that is bigger than the salmon. Place the salmon skin side down and fold up the sides really tight to the fish and taller than the fish. You are trying to create high sides that will hold the orange sauce on top of the salmon. Some will inevitably seep under while baking, don't fret about it. Bake the salmon at 350 - 375 until it flakes easily. Serve immediately, spooning some of the sauce over each piece once plated.
The hardest part of this shred program is, surprisingly, NOT going Paleo, but giving up dairy entirely. I have been eating fat free plain Greek yogurt almost everyday since getting really serious about getting in shape last September. I LOVE cheese, as anyone who has been to a party here knows when they see the cheese board selection. Salads are so tasty with crumbled feta or goat cheese, burgers elevated by a melty slice of cheddar or bleu cheese and eggs, oh man, how I still crave a gooey mexican cheese omelette with salsa and sour cream on top. Sigh.
Since last Saturday I have been following the Paleo food plan, and since this past Thursday have been totally dairy free. Tonight for dinner I made Spicy Orange Baked Salmon with steamed asparagus. Amazing!
Spicy Orange Baked Salmon
2 Tbs Polaner Orange Marmalade - it has no added sugar, just oranges cooked down to jelly
1+ Tbs Garlic Chili Paste - I get the jar with the green lid
1 tsp Fish Sauce
1# Salmon Fillet
In a microwave safe bowl, put the marmalade and zap for 30 sec to melt it. Stir in the chili paste and fish sauce. Rip off a piece of aluminum foil that is bigger than the salmon. Place the salmon skin side down and fold up the sides really tight to the fish and taller than the fish. You are trying to create high sides that will hold the orange sauce on top of the salmon. Some will inevitably seep under while baking, don't fret about it. Bake the salmon at 350 - 375 until it flakes easily. Serve immediately, spooning some of the sauce over each piece once plated.
Sunday, July 29, 2012
Sesame Chicken Noodle Bowl
1 cups water
1 cup broth - chicken or veggie
2 tsp soy sauce
2 tsp fish sauce
1 tsp sesame oil
2 garlic cloves, smashed
1-2" piece of ginger, cut in slices
12 - 16 (or more) shiitake mushrooms (I love these, so I did about 20)
1 - 1.5# chicken tenderloin
1/4 - 1/2 cup sesame seeds
1 Tbsp olive oil
1 red bell pepper cut into thin strips
1 package Udon noodles
Optional - sliced green onions for garnish
Put the broth, water, soy sauce, fish sauce, sesame oil, garlic, and ginger in a pan. Remove the caps from the mushrooms, thinly slice and set aside. Cut the root end off the stems, then add them to the broth. Bring to a boil for 3 minutes, then turn off heat and let steep while you prepare the rest of the meal.
Sprinkle the chicken with salt and pepper on both sides. Press the sesame seeds into the chicken. Add the olive oil to a non-stick skillet over medium high heat. Cook the chicken, in two batches, until just done. The seeds will become toasted and browned. Set chicken aside and add the mushrooms and peppers (or whatever veggies you are using) to the pan. Cook until barely softened. Pour the broth through a strainer over the veggies and bring to a simmer. Add the Udon noodles and heat through, 1- 2 minutes.
Arrange the chicken to the side of each bowl. Divide the veggie/noodle mixture among the bowls and then ladle some broth around the chicken. Garnish with green onions if desired.
Monday, July 9, 2012
Soy-licious Orange and Garlic Asparagus
A lot of flavor from fresh oranges, and depth of flavor from fish sauce.
1 large bunch pencil thin asparagus, ends snapped off and cut into 2" pieces
2 Tbsp soy sauce
1 Tbsp mirin
2 tsp fish sauce
1 tsp sesame oil
1 garlic clove, microplaned
1 large orange - both zest and sections
In a microwave safe bowl, place asparagus and a splash of water. Cover with plastic wrap and microwave for 4 minutes. Test for desired amount of crispness and continue microwaving at 1 minute intervals until desired doneness. Barely pull the plastic wrap back and use it as a cover to drain the water from the bowl. To the hot asparagus, add the soy sauce through the garlic clove. Zest the orange over the bowl. On a cutting board, cut off the ends of the orange and carefully use your knife to slice off the peel, leaving as much fruit as possible, but getting all the pith (white part) off. Holding the peeled orange in your hand over the asparagus bowl, use a paring knife to cut out the sections of orange along the membranes. This is called 'supreme'. Congrats, you are a fancy chef now! Once all of the sections are cut out, squeeze the juice out of what is left. Use a spoon or your OJ covered hands to gently toss the asparagus salad. Taste and season with salt and pepper. Serve warm or at room temp. Yum!
1 large bunch pencil thin asparagus, ends snapped off and cut into 2" pieces
2 Tbsp soy sauce
1 Tbsp mirin
2 tsp fish sauce
1 tsp sesame oil
1 garlic clove, microplaned
1 large orange - both zest and sections
In a microwave safe bowl, place asparagus and a splash of water. Cover with plastic wrap and microwave for 4 minutes. Test for desired amount of crispness and continue microwaving at 1 minute intervals until desired doneness. Barely pull the plastic wrap back and use it as a cover to drain the water from the bowl. To the hot asparagus, add the soy sauce through the garlic clove. Zest the orange over the bowl. On a cutting board, cut off the ends of the orange and carefully use your knife to slice off the peel, leaving as much fruit as possible, but getting all the pith (white part) off. Holding the peeled orange in your hand over the asparagus bowl, use a paring knife to cut out the sections of orange along the membranes. This is called 'supreme'. Congrats, you are a fancy chef now! Once all of the sections are cut out, squeeze the juice out of what is left. Use a spoon or your OJ covered hands to gently toss the asparagus salad. Taste and season with salt and pepper. Serve warm or at room temp. Yum!
Monday, April 2, 2012
Scallops with Spicy Orange Sauce
2 jumbo scallops per person
1-2 swirls olive oil
1 tsp Sambal Oelek (garlic chili paste) per person
A squeeze of fresh orange juice per person
salt and pepper
Clean the muscle off the side of each scallop. Get a non-stick skillet with a swirl or two of EVOO screaming hot. Season the scallops with salt and pepper and place in the hot pan. Cook 30 seconds to a minute or until there is a nice browned edge (the right scallops has a good example of this). The scallop will go from translucent to a milky white. Flip over and brown the other side. I personally would rather have a slightly under-cooked scallop than over cooked - they can turn rubbery. Remove scallops to a plate that is sitting on the stove top (this will keep them warmer). Reduce the heat. Add the sambal oelek to the pan and squeeze the orange juice into the pan. Stir to combine. Place 2 scallops on each plate and top with a spoonful of sauce. You can garnish with orange zest and a sprinkle of kosher salt.
This would also be great to do with shrimp!
Red Coconut Curry Sauce with Vegetables
This sauce is great with the Asian Meatballs, but without is a delicious vegetarian option. You can substitute your favorite veggies.
1 red bell pepper
2 stalks celery
1 onion
2 swirls olive oil
1 can sliced water chestnuts, drained
2 Tbsp. red curry paste
1 can coconut milk - NOT light
1-2 pkgs udon noodles
salt, soy sauce or fish sauce to taste
1 large handful cilantro, chopped
Asian meatballs, if using
Cut the red pepper into small, bite size pieces. Slice the celery thinly on the bias. Dice the onion. In a large skillet, heat the 2 swirls of olive oil. Add the cut veggies and saute until crisp-tender. Add the curry paste and stir to coat the veggies. Cook for 1-2 minutes until very fragrant. Add the water chestnuts and coconut milk. If using two packages of udon noodles, add half a can of water to the pan. Cook until hot, bubbly and thickened. Stir in the udon noodles and stir gently to separate. Check the seasoning and add either salt, soy sauce or fish sauce. I prefer the fish sauce - not only does it add a little saltiness, but layers of flavor. At the last minute, stir in the chopped cilantro and serve immediately.
If using the meatballs hot out of the oven, place them in the bowls and ladle the noodles and sauce over the top. If using them frozen, add the meatballs to the sauce BEFORE the udon noodles. Add a little extra water, reduce heat and cover. Simmer until heated through. Then gently add the noodles, stirring around the meatballs. Season with fish sauce to taste. Place into bowls and sprinkle the cilantro on top.
1 red bell pepper
2 stalks celery
1 onion
2 swirls olive oil
1 can sliced water chestnuts, drained
2 Tbsp. red curry paste
1 can coconut milk - NOT light
1-2 pkgs udon noodles
salt, soy sauce or fish sauce to taste
1 large handful cilantro, chopped
Asian meatballs, if using
Cut the red pepper into small, bite size pieces. Slice the celery thinly on the bias. Dice the onion. In a large skillet, heat the 2 swirls of olive oil. Add the cut veggies and saute until crisp-tender. Add the curry paste and stir to coat the veggies. Cook for 1-2 minutes until very fragrant. Add the water chestnuts and coconut milk. If using two packages of udon noodles, add half a can of water to the pan. Cook until hot, bubbly and thickened. Stir in the udon noodles and stir gently to separate. Check the seasoning and add either salt, soy sauce or fish sauce. I prefer the fish sauce - not only does it add a little saltiness, but layers of flavor. At the last minute, stir in the chopped cilantro and serve immediately.
If using the meatballs hot out of the oven, place them in the bowls and ladle the noodles and sauce over the top. If using them frozen, add the meatballs to the sauce BEFORE the udon noodles. Add a little extra water, reduce heat and cover. Simmer until heated through. Then gently add the noodles, stirring around the meatballs. Season with fish sauce to taste. Place into bowls and sprinkle the cilantro on top.
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