Asian


This week we are visiting the Orient.  At least their cuisine.  The Orient includes many different countries with many different cuisines.  We had our choice of The Middle East, India, China,Indonesia, Japan, Vietnam just to name a few.  So our choices were wide open. I went with a Thai dish.

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Shrimp with Thai Coconut Curry Sauce

Lots of flavor in this dish. Red/yellow/orange bell peppers,  Onions,  Green Thai Curry paste, coconut milk all coming together for a delicious spicy dish.

I just started cooking with  coconut oil and I love it  It has kind of a nutty fragrance with a clean fresh taste in your dishes.  I may never go back to canola oil again.

Since this is from Ellie’s You Have it Made this is a dish where the sauce can be made ahead of time and either freeze the sauce or chill it for up to two days.  That’s a good thing because I am the only one who will eat it and didn’t want it to go to waste.  I made the whole recipe but only used about a fourth of the sauce for lunch. The rest I will p0rtion out and freeze.  Nice to have a meal almost made in the freezer.

Ellie suggests serving over jasmine rice but since I started Whole 30 I cannot do that.  I just used a little of the sauce with some shrimp. And if you don’t want the rice use a spoon to eat this because you won’t want to waste a drop of the sauce!

What dishes did the other EwE members make -> Travel to the Orient with us.

And if you would like to cook along with us just visit Eating with Ellie and join in the fun.  Themes are on the right. We don’t include the recipes because we want you to enjoy lots of Ellie Krieger by purchasing her cookbooks.

What do you eat when you aren’t feeling good?  What tends to boost your immunity when you have a cold or Flu?

Chicken noodle soup!  Besides being good, it is also good for you.  There is something about it that helps fight through that cold.  Runny nose.  Inflammation. Cough.  Yep!  Helps all of them.  Why?  Even Science doesn’t know.  But they do know, and report, that there is something about the combo of chicken and veggies that does the job.

Let’s see if it helps my cold.  Even tho’ mine doesn’t have a lot of veggies in it it does have three Chinese spices that are helpful during cold season – anis, cinnamon, ginger – which are antibacterial, boost immunity, and/or fight coughs.

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This was really good.  The combination of the spices with the soy sauce and onions was spot on.    Definitely a keeper.

The recipe is from Donna’s off the shelf  page 58

More Soup?  Visit Wednesdays with Donna Hay.  And if you want to join in the themes are on the right.  The recipe is up to you.  Just blog and leave us a comment.  We’d love to have you.

We don’t publish the recipes.  We’d rather you buy a cookbook of Donna’s.

This week we are enjoying Marvelous Meat for Wednesdays with Donna Hay.  Meat can be anything that doesn’t swim  so lamb, beef, pork, and chicken  were all possibilities.

We don’t eat a lot of beef so fixing a small amount for a lunch with a friend was the  perfect way to go.  With an Asian Flair.

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Stir-fried beef, ginger, and greens

A short list of simple ingredients:  beef, sesame oil, ginger, garlic,  Asian Greens, oyster sauce and Chinese cooking wine was all we needed.  But I have one question – WHAT are Asian Greens?  Chinese Cabbage?  Bok Choy?  Lemon Grass?  We settled on the cabbage because the Bok Choy didn’t look so hot.

It was really easy to put together but we didn’t care for it very much.  It seemed rather bland even with the Oyster sauce and Sesame oil.  I served it with Rice Noodles.  Not a repeat.

The recipe is on page 60 of Donna’s   new food fast.

More Marvelous Meat on Wednesdays with Donna Hay.

Wednesdays with Donna Hay is BACK!!  At least with two of us.  We just couldn’t go any longer with out cooking with Donna Hay!  Since I had already planned to make one of Donna’s Asian style dishes we decided to start with that!  A good way to get back into the swing of things.

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Unlike many of Donna’s dishes this one is not very colorful.  It is her Coconut Chicken Curry and while quite tasty it is not a repeat.

Chicken breasts are simmered in a sauce of coconut milk, green curry paste, Kaffier lime leaves, onions, lemon grass, and shredded ginger. Fresh basil and coriander are added in at the end.

The sauce is really good.  The chicken…not so much.  I think it would have been much tastier if the chicken had been seasoned and browned before it went into the sauce.  So, if I make it again, that is what i will do.

The recipe is from Donna’s the new cook (page 120)

What else is coming from the WWDH kitchens this week?  Check out the WWDH blog.

The new themes will be up soon if you want to join us.  We post every Wednesday.

Lunch for me, when I am home, just about every day is a chicken dish. It is quick to cook and soaks up the flavors of any sauce/spice/herb you cook it with. It’s not a surprise that this week’s Eating with Ellie theme is chicken since it was my week to pick.

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AND when I cook just for me it is often something with an Asian flair if it’s for lunch.  This dish from Ellie’s Comfort Food Fix was perfect.

Small chunks of chicken breast that have been marinated in reduced-sodium soy sauce, sesame oil, and honey then quickly browned.  Then covered with a sauce made with garlic, ginger, chili paste, soy sauce, sesame oil and honey.   The crisp steamed broccoli is a nice contrast

It made for a quick (less than 30 minutes) and tasty lunch.

The recipe is on page 172 of Comfort Food Fix but I also found it online.

And check over at Eating with Ellie for more Chicken dishes.

“Ribbons of colorful vegetables and fresh herbs intertwine with tender noodles in this delicately flavored salad.”

That is how Ellie described this tasty salad. And she was RIGHT!! Of course!!

Soba noodles mixed with fresh bell pepper, carrot, basil from my garden and some cilantro. Mix that with a fantastic sauce will all the Asian flavors – rice vinegar, sesame oil, garlic fish sauce – and you have a healthy alternative to the usual heavy noodle salads. Delicious!! The sauce alone will make you swoon!!

I loved the bite of the cilantro mixed with the sweet bell pepper and carrot. Make this one! SOON!!

You can find Ellie’s recipe on FOODTV or on page 139 of The Food You Crave.

The theme this week for I Heart Cooking Clubs was Oodles of Noodles.  I know there will be other delicious noodle dishes posted there.

I have a good friend, Tanya, who teaches me how to cook different Asian dishes. Sometimes we cook together. Sometimes she cooks and then explains how it’s made. Sometimes she just gives me a recipe and suggests I try it. This was one of those recipes. It is from her brother who submitted it to his local cookbook. And it is delicious.

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    5 – 6 Tbl salt
    5 – 6 Asian Eggplants peeled and cubed
    5 Tbl oil
    6 cloves garlic, peeled and pressed
    4 – 5 Tbl Basil leaves, chopped
    2 Tbl sugar {I would use less next time – very sweet!}
    1/2 cup soy sauce
    4 – 5 Tbl cilantro, chopped

Soak the eggplant in water with the 5-6 Tbl salt for about 15 minutes. Strain and rinse.
Heat the oil. Add the eggplant and fry for about 5 minutes. Flip them over and continue to fry until crispy with soft centers.
Add the sugar, garlic, and basil. Stir fry about 2 minutes.
Add the sugar and soy sauce. Stir fry an additional 3 minutes or so.
Serve over rice.

I’m always looking for new ways to cook eggplant especially when the garden gives us a great bounty – or someone else’s garden. And frying is not always an option.

Thanks, Tanya, for another good recipe.

Now! About that deconstructed wonton soup…..

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