asian garlic noodles

 

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

Photo: 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

ditch the trendy meals

I love to cook, and I love to eat! I spend a lot of time online researching food facts, nutrition, and ingredients to create many of my own recipes. But ever since the elevation of the “celebrity chef” to near god-like status, trendy food styling and ingredients are out of control. Food topics are now “above the fold” and recipes are breaking news.

Don’t get me wrong. I love the attention given to the wonderful variety of foods available in our modern grocery stores. And we’re a long way from the meat and potatoes diet our grandparents lived on. Advances in nutritional science have created changes in that old “food pyramid” from an emphasis on carbohydrates to vegetables and fruit. It’s just those pesky trends that continue to irk me.

I don’t know about you but I‘m pretty much done with the laundry list of fads that continue to assault this foodie’s semi-purist sensibility.

Personally, I’ve had it with Buffalo-style anything, especially chicken wings—possibly the most unhealthy part of the beloved bird. Then there are chipotle peppers, chimichurri, salsa, red pepper flakes, and hot sauce in everything! Let’s dial hot, spicy foods back a bit so we can taste the delicate flavors we love.

When did cilantro become a staple? TV chefs are putting the soapy, nasty herb in dishes that never rubbed elbows with it before! When I saw a cook assaulting some beautiful grilled salmon with cilantro, I wanted to—well, let’s just say I was not happy.

And what’s up with kale? Chefs are putting it in places it’s never been before.  Cooked, it has a strong, bitter, “cabbagey” flavor; raw, it’s tough, like chewing on elephant ears. Yum. Give me more of that. Actually, I still prefer spinach, romaine, and leafy lettuces—so tender, crisp, and sweet.

Then there’s presentation. Stacking food in the middle of the plate has been a popular serving style since the 1980s, but I hated it then, and I hate it now. It’s pointless (you still have to level off everything to get at it), and it’s dangerous (ever try carrying plates loaded with towers of food to a table of hungry teenagers?).

My recipes will never ask for kale, cilantro, food towers, or trendy anything. I can’t guarantee gluten-free either. I try to buy organic vegetables, meat, and eggs, and steer away from foods that aren’t non-GMO. I’m not perfect so I leave it to you to make food choices you are comfortable with. Here’s an easy, quick, and delicious way to start. Happy eating!

easy non-trendy “tex-mex” orzo

serves: 6

Always available, always a bargain, and always easy to prepare, orzo is rice-shaped pasta kids and adults alike enjoy. Combining beans with vegetables makes a nutritious dish you and your family will love.  If you feel the need for a protein, add diced poached chicken or shrimp. No hot sauce required unless you like it!

ingredients:

• 2 tbsp. olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves of garlic, minced (or ½ tsp garlic powder)
• 1 yellow onion, diced
• 2 tsp. ground cumin
• 1 tsp. chili powder
• Salt and pepper, to taste
• 1 15.5-ounce can black beans, drained and rinsed
• 1 10-ounce can diced tomatoes
• 1½ cups frozen  or drained canned corn
• 3½ cups chicken broth (or vegetable broth, or whatever you have on hand)
• 16 oz. orzo pasta

instructions:

1. In a large pot over medium high heat, add olive oil and heat until shimmering.
2. Add red bell pepper, green bell pepper, garlic, and onions. Sprinkle with salt and sauté for 3-5 minutes, until just softened and fragrant. Add cumin, chili powder, salt, and pepper and stir until combined.
3. Add the black beans, diced tomatoes, corn, and orzo. Stir to combine.
4. Slowly add the chicken stock then bring mixture to a boil, turn the heat to medium low, cover and let simmer until orzo has fully cooked through and absorbed most of the liquid, about 13 minutes, stirring occasionally.
5. Serve hot with warm flour tortillas or in lettuce cups. Pass the shredded jack cheese.

Is there a food fad you love to hate? I’d love to hear from you. You can also send me your favorite recipes. If I use them in my column or blog I will credit you. Let me know at my new blog address, http://www.cooksjournalblog.com, where you can comment, follow me, and receive and print out every post sent directly to your inbox.

PRINT THIS POST: cj-ditch-the-trendy-meals-2-15-17

late summer fare

Due to technical problems, this post, which appeared in the newspaper in August, never made it into the blog. The recipes are still delicious! —CMT

Summer means eating light. When temperatures rise, appetites wane. Heavy meals don’t appeal to most of us this time of year, and because they put a significant burden on our bodies to digest them we tend to seek out lighter fare. Here are a few ideas that might increase enjoyment of summer meals.

ramen noodle salad

Crunchy, tangy, and refreshing! And it won’t heat up the kitchen.

ingredients

• 1 (16 ounce) bag coleslaw mix
• 1 package ramen noodles, crushed
• 1 oriental flavor seasoning packet from ramen package
• 1/2 cup sunflower seeds (I use dry roasted)
• 1/3 cup oil
• 1/4 cup cider vinegar
• 1/3 cup sugar

directions

1. Placed dry crushed noodles in a shallow bowl and microwave on high at one-minute intervals, stirring between each, till noodles are lightly toasted.
2. Mix together coleslaw mix, crushed noodles, and sunflower kernels.
3. In a small bowl, mix ramen noodle seasoning, oil, vinegar, and sugar and pour over coleslaw and noodles. Mix and refrigerate at least 2 hours. Add sunflower seeds just prior to serving.

variations

1. If you have toasted sesame seed oil on hand, a drizzle or two before serving is wonderful addition.
2. Double the amount of dressing (except one package of seasoning is enough) and marinate a cup of diced or pulled cooked rotisserie chicken breast for about 4 hours in the refrigerator.  Drain marinated chicken and add to noodles and vegetables.

spiedies (pronounced “SPEE-dees”)

My husband is from Binghamton, New York, and one summer he took me to the Spiedie Festival. Made popular by Italian immigrants—spiedo means “kitchen cooking spit.” In Binghamton’s industrial heyday in the 1930s, 40s, and 50s, “spiedie stands” popped up to feed growing throngs of manufacturing workers in Binghamton, Vestal, Endicott, and Broome County in New York state’s southern tier. Many spiedie stands exist today, and spiedies are still a popular dish at local restaurants.

You can buy prepared spiedie sauce at our local grocery store, but it is so easy to whip up your own fresh version, which has a more authentic flavor. Rub the herbs between your finger and thumb before adding in order to release their essential oils. Beef and lamb are traditionally used—even venison, but lean boneless pork is also excellent. If using chicken, reduce marinating time to 3 hours or less. Other meats can be marinated overnight. This recipe makes six sandwiches.

for the marinade

• 2 pounds meat cut into 1½ -inch cubes
• 1 cup extra-virgin olive oil
• ¼ cup lemon juice
• ¾ cup apple cider vinegar
• 2 tablespoons sugar
• 4 cloves garlic, minced
• 1 bay leaf
• ¼  teaspoon cayenne pepper
• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons dried basil
• 1 ½ teaspoons dried oregano=
• ½ teaspoon salt
• ½ teaspoon coarsely ground pepper

for the sauce

• 3 tablespoons mayonnaise
• 2 tablespoon apple cider vinegar
• 1 tablespoon lemon juice

have on hand

• Loaf of crusty Italian or French bread

directions

1. Make marinade and sauce. Combine marinade ingredients in large bowl. Transfer 2 tablespoons of mixture to separate bowl. Whisk in mayonnaise, vinegar, and lemon juice; refrigerate.
2. Prick meat with fork, cut into 1½ -inch chunks; mix with remaining oil mixture. Depending on meat, refrigerate, covered, for 30 minutes for chicken or up to 24 hours for red meats.
3. On the day, let meat stand at room temperature for 2 hours. Grill on skewers over hot fire, covered, turning frequently until lightly charred and cooked through, 10 to 15 minutes. No grill? Meat can be browned and cooked through in about 8 minutes in a cast iron pan. A ¼ tsp. Wright’s Natural Hickory Seasoning® (aka Liquid Smoke) added to the marinade will improve the flavor. Wrap bread around meat and drizzle generously with mayonnaise sauce. Serve immediately.

barbecued chinese chicken wrap

You can’t beat the combination of flavors. Lettuce must be uber fresh for the best crunch. Assemble a few hours in advance, and refrigerate. Terrific appetizers or a light summer supper.

ingredients

• 2 cups fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds thin-cut chicken breast or tenders
• 2 tablespoons vegetable or peanut oil
• Coarse salt and coarse black pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, grated or minced pickled ginger (in Asian foods aisle)
• 1 navel orange, zested
• 1/2 red bell pepper, diced small
• 1 small can sliced water chestnuts, drained and chopped
• 3 scallions, thinly sliced
• 3 tablespoons hoisin, Chinese barbecue sauce (in Asian foods aisle)
• 1/2 large head iceberg lettuce, core removed, washed and spun dry
• Wedges of navel orange

directions

1. Discard tough stems from mushrooms and slice tops. Chop chicken into small pieces.
2. Preheat a large skillet or wok to high.
3. Add oil to hot pan. Add chicken to the pan and sear by stir frying a minute or two. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more.
4. Grate zest into pan, add bell pepper bits, chopped water chestnuts, and scallions. Cook another minute, continuing to stir. Add hoisin sauce and toss to coat.
5. Transfer hot barbecued mix to serving platter, and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish.
6. Pile spoonfuls into lettuce leaves, wrapping in thirds around fillings. Squeeze an orange wedge over top to enhance.

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