Asian

Edamame Salad

~ lisaandfrancescook ~ Leave a comment

This Asian-inspired salad is a nutritious and delicious side, although it would also make a great light luncheon entree. The colors are so striking that at first you might mistake it for an edible work of art.

Edamame Salad would be a wonderful accompaniment to any grilled meat or fish or as part of a tempeh or tofu bowl. I made the Edamame Salad as part of a Gochujang Tempeh Bowl with black rice, which I found on my favorite vegan website Pick Up Limes. If you have never visited this site or watched it on YouTube, I encourage you to give it a look. Everything I have made from here has been flavorful, healthy, easy to follow and perfectly seasoned.

As a note, I receive zero remuneration for any website or product that I mention. I wish that I did, but products and sites are only mentioned because I have tried them and liked them.

This Edamame Salad comes together quickly and uses ingredients that I would either have in my pantry, freezer or fridge and would use over and over again. And if you are unfamiliar with edamame, it is a green soybean that is harvested before it matures. These nutrient dense legumes have a slightly sweet, nutty flavor and can be found fresh or frozen in the pod or shelled. When looking for shelled edamame you might come across a package of Mukimame. This is Japanese word for the shelled, out-of-pod version of edamame.

If you buy the shelled version, it is ready to eat almost immediately. I simply pour some boiling water over the edamame and allow it to sit for about 5 minutes. Then I rinse them in cold water and drain them.

If you are looking to up your protein and to eat healthier and delicious foods, you cannot go wrong with adding edamame to your diet. I also enjoy them whipped up with ripe avocado to make a delicious sandwich spread.

RECIPE

YIELD: 4 servings as a side

INGREDIENTS

235g or about 1.5 cups of shelled edamame

1.5 Tablespoons rice vinegar

1.5 Tablespoons reduced sodium soy sauce or tamari

1.5 Tablespoons Chinese sesame paste (This was the one thing I didn’t have on hand. It is somewhat different than tahini and can be found easily in Asian grocery stores and online.)

1 Tablespoon light or dark brown sugar

1 teaspoon Asian toasted sesame oil

1 Persian cucumber or about 3/4 of a seedless English cucumber, cut into half-moon slices

1 cup shredded red cabbage (I used bagged shredded cabbage from the produce section)

1 green scallion, trimmed and thinly sliced

Optional Garnish

Toasted sesame seeds

Additional thinly sliced scallion, cut on the bias

Stir Fry with Soy Curls

~ lisaandfrancescook ~ 1 Comment

Until recently I had never heard, much less tried soy curls. But now, I’m a believer. These shelf-stable meat substitute are easy to cook, have a great texture and absorb whatever flavors you choose to use. And while we eat plenty of gluten, they also happen to be gluten free. My Stir Fry with Soy Curls is beautiful to look at, tastes great and is absolutely riffable.

A favorite niece gifted me with a book titled I Cook in Color by Asha Gomez. While this recipe doesn’t come from the cookbook, although she has many great recipes, the title resonated with me. Most of us eat with several of our senses – how something smells, looks and of course, tastes. So when I cook, I always try to keep the visuals of the dish in mind, particularly in a vegan or vegetarian recipe. How can you look at this gorgeous stir fry and not want to taste it?

Below, I will give the ingredients as I made it, but feel free to substitute vegetables and spices depending on personal taste and availability.

Because like almost all stir fry recipes cook fairly quickly, you should have everything prepped before beginning to cook. Vegetables can even be prepared the night before and refrigerated. While the soy curls require soaking before they can be cooked, it is brief. Should easily be able to have this meal on the table in under an hour – and I have no lightening knife skills. Serve it over rice or noodles for a delicious and satisfying meal.

While I love soy curls, you can, of course, substitute cubed tofu or real chicken if you wish to go those routes. I couldn’t easily find Butler Soy Curls in my grocery stores, but they are readily available online. They keep for months and are a terrific pantry staple for those of us who choose to eat less meat.

RECIPE

YIELD: 4 servings

INGREDIENTS

For the sauce

3/4 cup vegetable or vegan “no chicken” broth

1/4 cup low sodium soy sauce, tamari or coconut aminos

1/4 cup agave, honey or maple syrup

1 Tablespoon toasted sesame oil (If you really like spice, you can use the “Hot” toasted sesame oil

2 to 4 teaspoons Sambal Olek or other hot sauce (how much you use depends on you tolerance of spicy food)

1 Tablespoon of Garlic Chili paste (readily available in most grocery stores)

1 Tablespoon cornstarch

For the Stir Fry

4 ounces of soy curls (1/2 a bag)

Hot tap water to cover

1 Tablespoon Better than Bouillon vegetable or non-chicken

2 Tablespoons avocado or other neutral oil

1 small onion, coarsely chopped

2 baby bok choy

About 2 to 3 cups of cauliflower or broccoli

1 large carrot, cut on the bias into pieces about an 1/8 of an inch thick

8 ounces mushroom, sliced (I used Shitake for maximum meatiness but really any mushroom you like and can find will work)

1 bell pepper, cut into large dice (I used 1/2 of a red and 1/2 of a yellow pepper for the visual effect)

4 fat cloves of garlic, peeled and minced

1 Tablespoon grated or minced fresh ginger

1/2 cup roasted cashews or peanuts (with or without salt)

2 teaspoons sesame seeds

DIRECTIONS

Place the soy curls in a medium bowl. Add 1 Tablespoon of Better Than Bouillon and hot tap water to cover. Stir things around to dissolve the bouillon. Make sure that the soy curls are submerged. Let them sit in the water for about 10 minutes. Then drain the soy curls and using your hands, squeeze out as much liquid as you can. Set aside.

While the soy curls soak, prep your veggies and sauce. This can even be done ahead.

When you are ready to cook, add 1 Tablespoon of the oil to a wok or large, deep frying pan – preferably non-stick. When the oil begins to shimmer, add the drained soy curls and stir fry for about 5 to 6 minutes or until they begin to brown. Then remove the soy curls to a plate or bowl.

Add another Tablespoon of oil to the hot wok or pan. Add in all of the vegetable EXCEPT for the garlic and ginger. Start to stir fry the vegetables, tossing them through the oil. I then added about 1/4 cup of water to the pan, covered it and steamed the vegetables, stirring a few times for about 7 minutes or until the veg were just tender.

Then remove the lid and add the ginger and garlic and stir constantly for 1 minute. Add back the soy curls and toss the mixture to evenly distribute everything. Stir the sauce mixture with a fork or whisk to loosen the cornstarch and to mix it through. Pour the sauce over the vegetables and give a stir. As soon as the sauce starts to thicken (about 30 seconds to a minute) add in the nuts and sesame seeds, if using. Now enjoy!

Teriyaki Sheet-Pan Chicken

~ lisaandfrancescook ~ Leave a comment

Most of the week my husband and I eat either vegan or lacto-ova vegetarian meals. However, I generally serve either fish, chicken or lamb for Shabbat. Because it is summer and we want to spend as much time outdoors as we can – and because we are once again packing up – this time to move back to our renovated apartment – I want to keep things simple. The idea of spending the day cooking is just not appealing. So when I came across this Teriyaki Sheet-Pan Chicken recipe through The Nosher, I thought that I would give it a try. Apparently it is a favorite Shabbat meal for the Seattle Jewish community, but you don’t have to be Jewish to enjoy it! Of course, I made a few tweaks.

The recipe is Asian-ish. The flavorings are Asian but it does not purport to being an authentic Asian dish. Everyone is so sensitive these days, so I want to be clear about the origins of Teriyaki Sheet-Pan Chicken. The resulting chicken is tender and juicy with a light teriyaki flavor. I served it over brown rice with easy strawberry short cakes for dessert and called it a day.

The ingredients are available pretty much anywhere and the recipe is riffable according to your taste preferences. If you don’t like broccoli, try cauliflower or even carrots. You don’t like chicken thighs, (even though they are almost impossible to mess up) you can use breasts or drumsticks. However, just be aware that you may need to adjust the cooking time somewhat.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

And if you are feeling a bit lazy, as I was this week, or if you are short on time, you can purchase already prepared broccoli or cauliflower florets. And while it wouldn’t be my first choice, you can also purchase pre-chopped garlic and ginger, so this dish comes together quite quickly. It needs nothing more than some rice for a complete meal.

Don’t get too precious about the veggies. The original recipe called for 1 pound of broccoli florets. The pre-cut florets came in a 12 oz. package. However, I had some mushrooms in my fridge that I needed to use up, so I threw those in, quartering them since they were fairly large along with the broccoli and bell pepper and onion. I like our meals to be very veggie forward.

Recipe

Yield: 4 servings

Ingredients

For the teriyaki sauce

3/4 cup soy sauce, preferably low sodium

⅓ cup mirin, dry sherry or rice wine

⅓ cup dark or light brown sugar

4 large cloves of garlic, minced, crushed or grated

2 Tablespoons fresh ginger, minced fine or grated (TIP: freeze the fresh ginger, which not only allows it to last longer, but makes grating it a snap.)

1 Tablespoon cornstarch + 1 ½ Tablespoon water

For the chicken

2 lbs. boneless, skinless chicken thighs

12 ounces broccoli cut into florets

4 ounces of mushrooms, left whole if small or halved or quartered if larger

1 red or yellow onion, cut into wedges

1 large bell pepper (any color), cut into large dice

Neutral oil, with a high burning point like avocado

Salt and pepper to season vegetables (Use red pepper flakes if you want a little heat)

Lightly toasted sesame seeds and 2 or 3 scallions, sliced on an angle scattered over the top for garnish

Directions

For the teriyaki sauce, whisk together the soy sauce, mirin, brown sugar, garlic and ginger.

Add the chicken to a bowl or zip lock bag and pour about half of the teriyaki sauce over the chicken — reserve the remaining half of the sauce. Allow the chicken to marinate for at least 20 minutes while you preheat the oven and prep the remaining ingredients. Alternatively, you can cover the chicken and marinate it in the refrigerator for several hours or overnight. (The longer it marinates, the more the chicken absorbs the flavors.)

Preheat the oven to 400°F. Line a sheet pan with parchment, foil or a silicone baking mat.

Transfer the vegetables onto a large baking sheet, drizzle with oil and lightly season with salt and pepper. You do not need a lot of seasoning as the teriyaki sauce is salty as are kosher chickens if using. Toss the vegetables until evenly coated in the oil.

Place the marinated chicken (with what would be the skin side) on top of the vegetables. Cook in the oven for 20-22 minutes, or until the chicken is almost fully cooked (about 150°F). My thighs were very small, but larger ones will take a bit longer.

While the chicken is cooking, in a small bowl or cup combine the cornstarch and water. Add the remaining teriyaki sauce to a small pot. Bring the sauce up to a simmer, add the cornstarch slurry and let it thicken and cook for 2-3 minutes.

Remove the chicken from the oven and turn on the oven’s broiler. Turn the chicken pieces over and brush each piece of chicken with thickened sauce. Broil the chicken and vegetables for 3-4 minutes. Then remove the pan from the oven, turn the pieces back over and brush the tops with the thickened sauce, spreading some over the vegetables as well. Return the pan to the oven for another 2 to 3 minutes. Keep an eye on your chicken so that it does not burn. If you don’t have a broiler or don’t like to use one, turn your oven up to 425 degrees F. The chicken may take a few minutes longer to get that nice brown color.

You can slice the chicken thighs for presentation, if they are on the larger side. Mine were small so I didn’t see the need. Top with sesame seeds and sliced scallions and drizzle on any remaining teriyaki sauce over the top, if desired. 

    Easy Chicken Stir-fry

    ~ lisaandfrancescook ~ 1 Comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

    Support Humanitarian Efforts in Israel and Ukraine

    Work has FINALLY begun on a long-overdue renovation. We had naively thought that we could remain in our apartment while most of it was ripped apart. Not and keep our sanity! Thankfully, we live in a neighborhood with lots of new and beautiful rental apartments. Since we have been owners for 40 years now, there was some sticker shock to get past before we actually could sign a lease for 6 months.

    Hopefully by moving out, not only do we retain our sanity, but the work can progress more quickly. But what this means is that we have been packing up most of our place and several decades worth of treasures for the past few weeks. We are living out of a small corner of our apartment until the movers come in the next two weeks.

    So I am keeping the cooking as easy and painless as possible. Eating out or ordering in not only is expensive, less healthy, but also generally less enjoyable. So we accommodate. We have definitely been drinking down our wine cabinet much faster than usual! Less to pack, right?

    I saw that the New York Times was featuring a recipe for Moo Goo Gai Pan last week. This ubiquitous Americanized Cantonese dish seemed like a good choice for an easy weeknight dinner. But when I decide to make something I found online, I always check out anywhere up to 5 versions of the dish and pick and choose what I like.

    The version I ended up with came from The Forked Spoon. I made a couple of minor changes to this Chicken Stir-fry, but mostly followed it. This could easily be made vegan by simply substituting the chicken with vegan “chicken,” the broth for vegetable broth, and use a vegetarian Oyster Sauce. I served it over rice and had a simple, delicious, satisfying, and healthy one-pot meal.

    Now I happen to find chopping and prepping vegetables relaxing. But I completely understand that if you are busy working and rushing to get a nice meal on the table, you just might not feel that you have the time. These days you can always find sliced mushrooms and carrots and even minced garlic in your grocery. Some stores even sell, pre-sliced chicken breast ready for fajitas and stir-fry’s. I don’t generally buy them because they are a) more expensive and b) more likely to have E.coli or salmonella. But we all make choices every day of convenience vs. cost etc. So no judgement.

    Unfortunately, I had already packed up my Shaoxing Wine and dry Sherry, so I had to use more broth instead, but it was not a huge miss. And when I went to the store, they had beautiful, fresh Sugar Snap Peas but no Snow Peas. Moo Goo Gai Pan calls for white button mushrooms, but I prefer Baby Bella mushrooms. But you do you. These and other small changes are why I chose to call this an Easy Chicken Stir-fry rather than Moo Goo Gai Pan.

    Whatever you call this dish, just enjoy it. It comes together quickly and is bright and colorful with tender chicken and crunchy vegetables. If you are hoping for spicy, this dish is not your jam. But if you are looking for tasty and comforting – look no further.

    Recipe

    Yield: 4 servings with rice

    Ingredients

    For the Chicken

    1 lb. boneless skinless chicken breast

    2 teaspoons neutral vegetable oil (I like avocado oil for its high burn point)

    2 teaspoon cornstarch

    ½ teaspoon kosher salt

    For the Sauce

    1 teaspoon Toasted Sesame Oil

    ¾ cup low-sodium chicken or vegetable broth

    2 tablespoon low sodium soy sauce or Amino Acids

    2 tablespoons Oyster Sauce (There are Kosher and Vegan brands available)

    2 tablespoon Shaoxing wine – (substitute with dry sherry or additional broth)

    3 teaspoon cornstarch

    For the Stir-Fry

    2 tablespoon oil – divided

    4 large cloves garlic – minced

    1 tablespoon fresh ginger root – grated

    5 stalks green onions (scallions) – chopped and divided

    10 ounces Baby Bella or white button mushrooms – sliced

    2 carrots – sliced

    1 cup Sugar Snap or Snow Peas

    1 (5 ounce) can sliced bamboo shoots – drained

    2 (5 ounce) cans sliced water chestnuts – drained

    Sesame Seeds – to garnish

    Directions

    Prepare the chicken– Slice the chicken against the grain into pieces approximately 1/4-inch thick. Transfer to a medium-sized mixing bowl and combine with the oil, cornstarch, and salt. Use your hands to coat the entire surface of the chicken with a thin layer of cornstarch. This step will keep the chicken moist and tender. (Some people use egg white instead of oil, but this achieves the same level of tenderness.)

    Mix the sauce– Add all ingredients for the sauce (sesame oil, low-sodium chicken broth, soy sauce, oyster sauce, Shaoxing wine, and cornstarch) to a small mixing bowl or liquid measuring cup. Whisk well to combine. Set aside.

    Cook the chicken– heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, add the chicken pieces in a single layer and cook for approximately 1 to 2 minutes, or until the bottom is white and no longer translucent. Carefully flip each piece of chicken over and cook the other side for an additional 20-30 seconds. Immediately remove to a clean plate (The chicken will not be fully cooked at this point – but that’s ok).

    Cook the “holy trinity” of Chinese cooking – Return the skillet to medium heat. Add the remaining tablespoon of oil. Once hot, add the minced garlic, ginger and half of the green onions to the pan. Mix to combine and sauté for 30 seconds, or until fragrant.

    Cook the remaining vegetables– Add the carrots and mushrooms to the skillet, mixing well to combine. Cook, stirring often until the vegetables start to turn soft, approximately 3 to 5 minutes. Add the sugar snap peas, bamboo shoots, and water chestnuts, mixing well to combine. Continue to cook for an additional 2 minutes or so.

    Add the sauce and return the chicken. Give the sauce a final stir to dissolve the cornstarch and pour directly into the skillet with the vegetables. Add back the chicken and the remaining half of the green onions. Mix well to combine and continue to cook until the sauce has thickened and the chicken is cooked through.

    Serve immediately over rice and a sprinkle of sesame seeds, if desired.

    Vegan Orange “Chicken”

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

    Support Humanitarian Efforts in Ukraine

    It can be difficult these days to write about anything so mundane as what to make for dinner. These are very troubled and disturbing times across the world and here at home. But eat we must. So I am especially happy when I can pass on something that is visually striking, quick to make, nutritious, delicious and riffable. Vegan Orange “Chicken” fits the bill on all levels.

    I have used a chicken substitute here, which is the absolute fastest method. However, this can just as easily be prepared with pressed extra firm tofu. Check out the preparation for using tofu on Pick UP Limes. And frankly, the sauce, which I got from the blog Pick Up Limes is good enough for those of you who prefer to use real chicken. If you are unfamiliar with this blog, which is also on YouTube, and are thinking of trying some Vegan recipes, this is a great place to start. Everything I have made from here has worked as written and has been delicious.

    While the world is going to hell in a handbasket (I never quite understood that phrase, but I love the way it sounds), we still have to nourish our bodies and those of ones we love. Even if you work full-time, this dish is put together in under 30 minutes, especially with a few shortcuts. Give it a try.

    Recipe

    Yield: 3 to 4 servings

    Ingredients

    For the stir-fry

    3 to 4 Tablespoons neutral oil (I like Avocado)

    10 to 12 ounces of vegan diced chik’n (There are a number of brands out there now)

    About 6 cups of broccoli florets (about 10 or 12 ounces or 1,050 gr, if buying it pre-cut) (IF you wish to use some other firm vegetable or even a mix of vegetables, go for it.)

    2 to 3 scallions, cut on an angle, white and green parts

    1 mandarin orange, peeled and broken into segments

    For the sauce

    1 cup (240 mL) orange juice

    2 cloves garlic, crushed

    2 tsp (10 mL) sriracha hot sauce 

    2 Tablespoons (30 mL) sodium-reduced soy sauce or Amino Acids

    ½ Tablespoons (3 g) freshly grated ginger

    ½ Tablespoons (7 mL) rice vinegar

    1 Tablespoons (8 g) cornstarch 

    ½ Tablespoons (7 mL) agave or maple syrup, plus more to taste 

    Directions

    Follow the package instructions for cooking the vegan chik’n. In my case, I heated on medium high heat 2 Tablespoons of oil in a large skillet or wok. Non-stick is best or a well-seasoned cast iron pan. I poured in the diced chik’n pieces, carefully breaking them into pieces, if frozen together. I cooked the pieces, stirring frequently, for half the amount of time stated on the package.

    After 8 minutes (according to my package) I added another Tablespoon of oil and threw in my broccoli florets. I tossed everything through the oil and cooked for another 5 minutes.

    While the vegan chik’n and broccoli is cooking, I prepared the sauce in a large measuring cup (or medium bowl). After whisking together the sauce so that there are no lumps of cornstarch, I poured it over the stir-fry mixture, mixing it through. I also added my mandarin sections. The heat was turned up to high and the sauce was brought to a low boil. If you don’t get the sauce hot enough, it won’t thicken. I continued cooking and coating everything with the sauce for 5 to 7 more minutes.

    When I was ready to serve, I plated cooked brown rice (any rice will do) and generously ladled out the Vegan Orange “Chicken” over it. I scattered the cut scallions and enjoyed!

    Cauliflower Fried “Rice” with Tofu

    ~ lisaandfrancescook ~ Leave a comment

    Meatless Monday

    Cauliflower Fried “Rice” with Tofu is a delicious meatless meal ready in 30 minutes. It’s ingredients are flexible. And with a few cheats anyone can make this in under 30 minutes. If you are looking for a meatless Monday meal or just something fresh and healthy, look no further.

    The One Joy of Getting Older

    My husband and I just returned from two glorious weeks with our first grandchild. I know that everyone says this, but our granddaughter REALLY is the most beautiful, wonderful baby ever – until the next one! While it was great visiting our kids and spending so much time together, I returned home tired and with a bad throat. After one expensive and awful order-in meal, I decided that I simply needed to cook something healthy for us that wouldn’t take a lot of time or energy. The Cauliflower Fried “Rice” with Tofu was the perfect solution.

    Making Use of Cooking Cheats

    I placed an online delivery order and had everything I needed for a week of food within a couple of hours. I normally really enjoy grocery shopping and am VERY picky about my produce, so I was a bit anxious how the order would turn out. In general, it was pretty good and a nice option when you are under-the-weather or the weather is awful.

    The prep for this meal took no time which left plenty of time for watching videos of our granddaughter. While I enjoy doing things myself in the kitchen and understand that it can be more cost-effective, sometimes using some cheats is worth it. Time is an all-too-precious commodity that most of us don’t have. So if you want to make your own cauliflower “rice” and grate your own ginger, please do. But many of us are lucky enough to live within easy access to quality prepared ingredients. And, I for one, am not ashamed to admit using them from time to time.

    Don’t get too bogged down in actual quantities. You can be flexible. If you want more carrot, go for it. If you don’t like or can’t get sugar snap peas, use frozen English peas etc.

    Recipe

    Yield: 2 to 4 servings, depending on appetite (My husband and I ate the whole thing)

    Ingredients

    16 oz. cauliflower “rice”

    7 oz. baked tofu (Like Wildwood brand Teriyaki Baked Tofu) cut into 1-inch dice

    3 Large or Xtra Large eggs, lightly beaten wit the Mirin, if using

    About 2 teaspoons of Mirin or dry sherry (optional)

    3 to 4 scallions, white and light green part only – thinly sliced

    1 carrot, peeled and cut into smallish dice

    About 1 cup of sugar snap or snow peas, trimmed and cut in half on the diagonal OR 1 cup of frozen peas

    About one cup of fresh mung bean sprouts, rinsed in cold water

    1 Tablespoon grated fresh peeled ginger (I used prepared fresh ginger from a jar)

    1 rounded teaspoon crushed or finely minced fresh garlic

    About 3 Tablespoons neutral oil like Canola

    About 2 Tablespoons low sodium soy or tamari sauce or to taste

    Generous pinch of kosher salt

    Toasted Sesame oil for drizzling

    Directions

    Heat 2 Tablespoons of oil in a wok or large frying pan. Add the scallions and toss for about 1 minute. Then add the beaten eggs and cook as you would an omelette. When the omelette is cooked through, remove it from the pan and slice it into strips.

    In the same wok or pan, add the last tablespoon of oil. Add the grated ginger and garlic and saute for about a minute. Add the cauliflower “rice” and carrot and toss well to coat with the oil, garlic and ginger. Cook for about 3 to 4 minutes or just until the cauliflower begins to soften. Now add soy sauce and toss through.

    Add the tofu, peas and egg/scallion strips and toss through. Add the bean sprouts and quickly toss. Taste and adjust salt/ soy sauce. Serve drizzled with sesame oil. If you want to get fancier you can top with a little extra sliced scallion.

    Kung Pao Chicken at Home

    ~ lisaandfrancescook ~ Leave a comment

    Restaurant vs. Home

    I don’t do a great deal of Asian cooking. And eating out is expensive and often disappointing. So when I get a craving for a good stir-fry, ramen, pad thai or a hearty soup, I have to make it.

    Good Ingredients

    Fortunately, we do live within easy distance of a well-stocked Asian market. Admittedly, I don’t know what three-quarters of the things are, especially since many of the labels are not in English. However, the ever-present “aunties” trolling the store aisles try to be helpful. I love to go shopping there whenever Frances’ mother is in town visiting. She makes all kinds of treats for us after each foray.

    While I don’t like sending people to buy special ingredients for a single dish, I have learned that certain spices and condiments really define a culture. Sometimes there just are no good substitutes for the real thing. That’s another reason why I like to shop at the Asian market for these ingredients because the cost is about a fifth of what I would pay in my supermarket – assuming I could even find what I need.

    Once you taste this, I have confidence that you will easily use up whatever you buy.

    Cooking with Andrew

    The blog is called Lisa and Frances Cook and Frances and I do share A LOT of recipes and cook together on holidays. But Frances is busy with a full-time job and a baby on the way. So her energies go into cooking not blogging. But now that my husband is retired, he has taken an interest in cooking. So in fairness, I need to give credit where it is due. Andrew chose the recipe, shopped with me for ingredients and did most of the prep and cooking. Which proves that anyone can make this with just a little effort.

    The recipe comes from Christine Gallery of TheKitchn.com and appeared in the Chicago Tribune Food and Dining Section.

    Recipe

    Yield: 4 servings

    Ingredients

    Chicken and Sauce

    • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
    • 1/4 cup tamari or soy sauce
    • 1 tablespoon Shaoxing wine or dry sherry
    • 1 tablespoon cornstarch
    • 1 1/2 teaspoons toasted sesame oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground white or black pepper
    • 1 tablespoon Chinese black or rice vinegar
    • 1 tablespoon granulated sugar
    • 1 tablespoon sambal oelek or chile-garlic paste

    Stir-fry

    • 3 tablespoons vegetable oil, divided
    • 2 medium bell peppers, large dice
    • 2 medium celery stalks, thinly sliced on a slight diagonal (optional)
    • 1 baby bok choy, cut into 1/2-inch thick slices
    • Kosher salt
    • 2 cloves garlic, minced
    • 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
    • 1/2 cup roasted peanuts
    • 4 medium scallions, thinly sliced (optional)
    • Steamed rice for serving

    Directions

    1. Marinate the chicken. Place the chicken in a medium bowl or a one-gallon freezer bag. Place the tamari or soy sauce, wine or sherry, cornstarch, sesame oil, salt, and pepper in a small bowl and whisk until the cornstarch is dissolved. Drizzle 2 tablespoons of the mixture over the chicken and toss to combine; set the chicken aside. [You do not need to refrigerate it while preparing the remainder of the dish.]
    2. Make the sauce. Add the vinegar, sugar, and sambal to the remaining marinade and whisk until the sugar is dissolved; set this sauce aside.
    3. Stir-fry the chicken. Drizzle the remaining 2 tablespoons oil into the wok or large frying pan. Add the chicken and spread into an even layer. Let cook undisturbed until golden-brown and seared on the bottom, 3 to 4 minutes. Stir-fry until just cooked through, 2 to 3 minutes more. Remove the chicken to a bowl and set aside.
    4. Stir-fry the vegetables and aromatics. Heat the wok or large frying pan over medium-high heat until very hot (a flick of water should sizzle and evaporate right away), about 2 minutes. Drizzle in 1 tablespoon of the oil, add the bell peppers, bok choy and celery, and season with about 1/2 teaspoon salt. Stir-fry with a metal spatula until crisp-tender and browned in spots, about 2-3 minutes. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
    5. Return the chicken to the pan and stir-fry with the sauce. Add the reserved chicken and peanuts to the pan. Re-whisk the reserved sauce to dissolve the cornstarch. Pour into the pan and stir-fry until the sauce thickens, is glossy, and evenly coats everything in the pan, about 1 minute more. Sprinkle with the scallions if using and serve immediately with rice.

    Chicken Khao Soi

    ~ lisaandfrancescook ~ Leave a comment

    Spice Up Your Life

    So it’s not winter but it’s also not quite Spring. It’s the “drears.” I don’t know about you but I desperately need a bit of spice in my life. This recipe showed up in my inbox and I had to have it. It’s a Thai dish so I cannot speak to its authenticity, but I can tell you that it is delicious – after a few small tweaks. The soup is pretty rich and VERY satisfying. So while it may not seem as if it would feed six people for a dinner, I found that a relatively small amount goes a long way.

    Pet Peeves

    I don’t know about you, but I really hate when a recipe calls for a tiny amount of something that I otherwise would not have in my pantry – and which isn’t available in my local stores. And which I may never use again.

    Since I do a lot of Indian and Middle Eastern cooking, I’m always happy to buy the right spices or grains to complete my recipe. I will even grind my own spices for those dishes because they are so integral to truly experiencing the food. But I do not make a great deal of Asian or South American dishes.

    So when this recipe called for a type of dried chili pepper that three well-stocked grocery stores didn’t carry I said ENOUGH! I know that each pepper has its own flavor profile but surely the dish could be made with some more easily available option. And while I would have liked to use bean sprouts, the only ones around were very sad looking… Yet despite these small disappointments, the final dish was so yummy that I have to share it with you. The smell of the khao soi paste alone was intoxicating.

    A Word About Measuring

    Spices and herbs make a dish. I recently made my Christmas Lamb Shanks and made the mistake of not tasting it before serving. It needed salt. It would have made all the difference. In the case of this dish, do NOT skimp on the spices. This isn’t baking. I generally measure spices, garlic, onions, cilantro etc. with a heavy hand. I know what I like and rarely do I regret my choices. If you don’t feel comfortable, start out with even measuring and add more as you taste. Otherwise you can pretty much assume that I used somewhat rounded measurements.

    Recipe from Bon Appetit

    Yield: 6 servings

    Ingredients

    Khao Soi Paste

    4 large dried chiles, stemmed with seeds (I used a combination of Poblano and Negro Chiles. The original recipe called for large dried New Mexico or guajillo chiles, stemmed, halved, seeded. )

    2 medium shallots, halved

    8-10 garlic cloves

    1 rounded tablespoon of grated ginger

    1/2 cup chopped cilantro stems

    1 tablespoon ground coriander

    1 tablespoon ground turmeric

    1 teaspoon curry powder

    Soup

    2 tablespoons vegetable oil

    2 14-oz. cans unsweetened coconut milk (Use the regular – not “lite”)

    4 cups chicken broth (low sodium or unsalted)

    1½ lb skinless, boneless chicken thighs, halved lengthwise

    1 lb Chinese egg noodles

    3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)

    1 tablespoon (packed) brown sugar

    1 teaspoon Kosher salt

    Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

    RECIPE PREPARATION

    Khao Soi Paste

    1. Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes. Alternatively, heat in the microwave for about 2 minutes and cover the bowl for 30 minutes.
    2. Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor or blender, adding more soaking liquid by tablespoonfuls, if needed, until smooth. (I ended up using almost all of my soaking liquid.)

    Soup

    1. Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
    2. Meanwhile, cook noodles according to package directions.
    3. Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

    Slow Cooker Asian Short Ribs (galbi-jjim)

    ~ lisaandfrancescook ~ Leave a comment

    While you will never catch me sitting down to eat a rare steak or roast beef, I do enjoy eating meat – especially when it is slow roasted or braised. I recently bought some beautiful short ribs on the bone even though I wasn’t quite certain what I wanted to do with them. I came across this recipe for Korean slow-cooker short ribs and decided that in honor of Frances I had to try them. Only Frances or her mother can tell me if this is authentic; I can simply say they are delicious! This is real Korean comfort food. The flavors only get richer the more you eat!

    If you are feeling lazy, just serve it over some cooked rice so you don’t lose a drop of the yummy sauce. If you are feeling more ambitious, you could choose to add some carrots and potatoes or water chestnuts, dried red dates and ginkgo nuts to the slow cooker about half-way through the cooking time or serve with sugar snap peas that simply have been steamed or stir-fried. This is a wonderfully easy and delicious dish to make for a relaxed dinner with friends. And wouldn’t you rather be taking part in the evening instead of stuck fussing in the kitchen?

    Slow Cooker Asian Short Ribs by Chungah Rhee from Damn Delicious and Eating Korean by Cecilia Hae-Jin Lee

    Yield: 6 to 8 servings, depending on the number of banchan served

    INGREDIENTS

    1/2 cup reduced sodium soy sauce

    1/2 cup beef broth

    1/4 cup brown sugar, packed

    3 cloves garlic, minced, about 1 good tablespoon

    1 rounded tablespoon freshly grated ginger

    1 teaspoon sesame oil

    1 teaspoon crushed red pepper flakes, optional

    5 pounds bone-in beef short ribs, cut crosswise into 2″ pieces (Although don’t fret if the short ribs are cut differently. Do try to get them on the bone, however, as the bones lend flavor and gelatin to the sauce.)

    1/4 cup water or broth

    2 tablespoons cornstarch

    Optional Additions

    1 pound baby carrots

    1 pound red baby bliss or other small potato

    For Garnish

    2 tablespoons chopped fresh parsley leaves

    1 teaspoon sesame seeds

    3 scallions, thinly sliced

    DIRECTIONS:

    1. In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
    2. Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined. Galbi jjim3
    3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
    4. In a small bowl, whisk together cornstarch and 1/4 cup water or beef broth. Before stirring in the slurry of cornstarch, use a spoon to carefully skim off as much of the fat that has risen to the top as you can. Then stir the cornstarch mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened. If you don’t remove the fat first, your sauce will never appear to get thicker – to say nothing of the fact that the fat has done its job of keeping the meat moist and adding flavor, but eating all of it is neither tasty nor healthy.
    5. Serve immediately, garnished with parsley or scallion and sesame seeds, if desired. Galbi jjim1

    NOTES:

    *To test for doneness, pull on a bone as it should slide out freely. In a Korean home, this dish would be served with the ubiquitous kimchi and a choice of banchan. Left-overs will keep in the fridge for up to a week. Simply gently reheat.

    Thai Style Yellow Curry with Sweet Potato

    ~ lisaandfrancescook ~ 1 Comment

    IMG_3621

    I saw this recipe in the weekend Wall Street Journal and immediately decided I had to make it. It either can be made with shredded chicken or cubed tofu for a vegan version. This time I went for the chicken, but I’m sure that I will also make the vegan version in future. The spices are what make this dish, so while I freely admit that I am not always such a purist and will use bought spice mixes and pre-ground spices, there are times when I will go all out and grind my own and this is one of those times. Relatively recently I have been seeing fresh turmeric in my grocery store, but had never bought it until now. Since I do both Mediterranean and Indian cooking, I knew that the turmeric would not be wasted and decided to give it a try. I understand that it also can be used as an herbal infusion, which is supposed to have many health benefits as an anti-inflammatory.

    Obviously this dish is not something you are going to make after you arrive home late from work, but it is fun to try for a lazy Sunday. I did cheat by using a store-made roasted organic chicken since I am all for short-cuts when they don’t compromise the end product. I followed the recipe pretty strictly (unusual for me) except I did not bother to strain the curry or put it into a new clean pot before adding the chicken and final ingredients. That just seemed like needless extra work to me and I can live happily with a bit of texture in my final dish.

    Thai Style Yellow Curry with Sweet Potato by Mary-Frances Heck from her new cookbook Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie’ (Clarkson Potter)

    Yield: 4 servings

    Ingredients

    15-ounce can coconut milk (full-fat, please)

    For curry paste

    1 Tablespoon coriander seeds

    1 teaspoon  cumin seeds

    1/2 teaspoon yellow mustard seeds

    3 dried small, hot chilies such as Arbol

    3/4 cup chopped shallots

    1/4 cup garlic cloves, peeled

    Chopped stems from one bunch of cilantro

    1 3-inch piece fresh ginger, peeled and thinly sliced

    1 1-inch piece fresh turmeric, peeled and thinly sliced (or 1 Tablespoon ground turmeric, if you must)

    For curry

    1 large orange-fleshed sweet potato (about 1 pound), peeled and cut into 1-inch cubes

    3 cups water

    About 12 ounces shredded cooked chicken or firm tofu, cut into cubes (I ended up using an entire small rotisserie chicken)

    1 Tablespoon fish sauce

    1 Tablespoon brown sugar

    1 Tablespoon fresh lime juice

    1 teaspoon Kosher salt

    1 pound Chinese-style egg noodle (See Note at the bottom.)

    Garnish

    Thinly sliced shallots

    Cilantro leaves

    Lime juice

    Chile oil

    Directions

    1. Place the unopened can of coconut milk in the freezer for 15 minutes to solidify the layer of cream at the top.
    2. In a dry skillet set over medium heat, toast the seeds, shaking the pan frequently until fragrant and a few of the mustard sees pop, about 1 minute.
    3. Pour the seeds into a dish to cool. Place the hot chilies into the dry pan and toast, turning them as they puff and turn bright red, about 30 seconds. Allow the chilies to cool.
    4. Once the spices have cooled, place them between waxed or parchment paper and using a heavy pan, crack the spices.
    5. Add the cracked spices, shallots, garlic, cilantro stems, turmeric and ginger to the bowl of a food processor or blender and pulse to form a paste.
    6. Open the can of coconut milk and spoon the solid cream into a heavy medium pot. Set over medium heat and melt the coconut cream. Add the curry paste and stir through, frying the paste for about 1 minute or until smooth and everything is combined. Reduce heat to low and continue cooking uncovered, stirring frequently until the paste darkens a shade and orange oil begins to seep from the paste – about 8 minutes.
    7. Stir in the remaining coconut milk, the cubed sweet potato and 3 cups of water. Increase the heat to medium and bring to a simmer, uncovered. Cook, stirring often until the sweet potatoes are soft, about 30 minutes. Allow to cool slightly.
    8. Using a standing blender, puree the mixture in batches until smooth. Please be sure that the liquid has cooled first and do in batches. Otherwise, you will be cleaning up a mess! I tried using an immersion blender but I just couldn’t get the mixture smooth enough. (The directions then say to strain the curry through a fine-mesh sieve, but after trying to do this, I thought it was a total waste of time, although it will make for a thinner curry. If like me you are okay with a slightly thicker end product then simply puree it well in the blender and skip the sieve. It also said to transfer to a clean pot. REALLY?! No way.)
    9. Stir in the shredded chicken or cubed tofu, the fish sauce, brown sugar, lime juice and salt. Adjust the seasoning to taste by adding more fish sauce or brown sugar. Warm through. The curry is only moderately spicy. I found the flavors delicious and very subtle – rounded out by the sweet potato and coconut milk. If you are looking for something with more heat, you will need to use a hotter chili pepper or simply add more hot chili oil.
    10. Cook the noodles according to the package and drain well. Divide the noodles into 4 bowls and ladle the hot curry over the top. Garnish.

    NOTE: While the recipe called for noodles, I would use rice the next time I make this. The dish is quite rich tasting and I think the rice provides a better foil.