Sweet & Sticky Basil Chicken

I wanted a fast, easy meal.  This was a good one, plus I was able to use some fresh garden basil.  I thought the chicken might be too sweet for Jeremy's taste buds, but he liked it too.  I served it over rice with a side salad and garden peas.

Sweet & Sticky Basil Chicken

Makes 4 servings

Ingredients:

1 large egg, beaten

1/2 cup flour

ground black pepper

1/3 cup cornstarch

1&1/2 lbs boneless skinless chicken breasts, cut into bite-sized chunks

3 tablespoons oil

handful of basil leaves, torn into pieces

sesame seeds

Sauce:

1/3 cup honey

1/4 cup ketchup

2 tablespoons apple cider vinegar

3 tablespoons soy sauce

2 tablespoons brown sugar

1 to 4 tablespoons chili garlic sauce, depending on desired heat level

Directions:

Put the beaten egg in a shallow bowl, flour in a second, and the cornstarch in a third.  Stir a few grinds of black pepper into the flour bowl.  Add the chicken pieces to the egg bowl and toss with the egg until well coated.  Then lightly coat the chicken with flour, and then coat with the cornstarch.

Heat oil in a large skillet over medium to medium-high heat and add the coated chicken.  Cook for about 6-8 minutes until lightly browned and cooked through, turning occasionally.

Meanwhile, whisk together all the sauce ingredients.  When then chicken is cooked, turn the heat down to medium and add the sauce to the skillet.  Stir continuously for a few minutes until the sauce is thickened and the chicken pieces are well coated.

Turn off the heat and stir in the basil until wilted.  Serve over rice and garnish with sesame seeds and more fresh basil.

Mongolian Beef

 I was in the mood for something Asian-inspired, so I made this easy Mongolian Beef recipe, served with rice and steamed broccoli.  The flavor was great.  Fast and east weeknight meal.  I'd definitely make this again.

Mongolian Beef

Ingredients:

1 pound flank steak, thinly sliced (1/4" thick) against grain

1/4 cup cornstarch

3 tablespoons oil

1-2 teaspoons ginger, minced

4 cloves garlic, minced

1/2 cup soy sauce

1/4 cup water

1/2 cup brown sugar

2 green onions, sliced

Directions:

Combine the steak and cornstarch in a gallon-sized ziplock bag and toss to make sure the steak strips are fully covered with cornstarch.

Heat oil in a large wok or skillet over medium-high heat.  Shake off excess cornstarch, and add steak to skillet (work in batches so the skillet isn't over-crowded).  Cook steak slices for 1 minute on each side, then remove to a plate.  

When all the steak is cooked, add the ginger and garlic to the skillet and sauté for 20 seconds.  Stir in the soy sauce, water, and brown sugar and let the sauce come to a boil.   Add the steak back to the skillet, and stir to fully coat with the sauce.  Turn off the heat and let it sit for a minute to let the sauce thicken.  Stir in the green onions.  

Serve over rice and broccoli and garnish with more sliced green onions if desired.

Singapore Noodles with Shrimp

We had some shrimp we needed to use and when I looked through my cookbooks for a recipe, this one caught my eye.  The original recipe didn't call for asparagus, but I wanted to include more veggies so I added them in.  I didn't have mirin in my cupboard and I didn't feel like buying a bottle for a single recipe, so I substituted rice wine vinegar and a pinch of sugar.  Jeremy and I both enjoyed this dish.  It was something different from our normal rotation.  The recipe made 2 huge servings.  

Singapore Noodles with Shrimp

Adapted from America's Test Kitchen: Dinner for Two

Makes 2 large servings

Ingredients:

4 oz rice vermicelli (rice sticks)

8 oz extra-large uncooked shrimp, peeled, deveined, and tails removed

1&1/2 teaspoons curry powder, divided

1/8 teaspoon sugar

4 teaspoons oil, divided

2 shallots, sliced thin

1 red bell pepper, stemmed, seeded, and cut into thin strips

1 cup chopped asparagus tips & stems (~1/2 bunch)

1 garlic clove, minced

1/2 cup chicken broth

3 tablespoons soy sauce

2 teaspoons mirin (or white white or rice wine vinegar with pinch sugar)

1/2 teaspoon Sriracha sauce (or to taste)

pinch red pepper flakes (optional)

1 cup (2 oz) bean sprouts

1/4 cup minced fresh cilantro

Directions:

Add noodles to a large bowl and cover with very hot tap water.  Stir to separate.  Let noodles soak until softened but not fully tender, about 15-20 minutes; drain.

While noodles soak, cook shrimp.  Pat shrimp dry and toss with 1/4 teaspoon curry powder and sugar.  Heat 2 teaspoons oil in a large skillet over medium-high heat.  Cook shrimp for 1 minute, stir, and continue to cook for 30 seconds.  Transfer to a bowl.  

Add 2 teaspoons oil to the skillet and heat until shimmering.  Add shallots, bell pepper, and asparagus, and cook until vegetables are softened, about 5 minutes.  Stir in garlic and remaining 1&1/4 teaspoons curry powder and cook for 30 seconds.

Stir in broth, soy sauce, mirin, Sriracha, red pepper flakes, softened noodles, and cooked shrimp.  Cook, tossing gently, until everything is well-coated with sauce, about 2-3 minutes.  Stir in bean sprouts and cilantro.  Serve.

Orange Chicken

This recipe was easy, relatively quick, and delicious!  The orange flavor really came through without being overpowering.  I steamed some broccoli to accompany it.

Orange Chicken
Makes 2-3 servings

Ingredients:
1 lb boneless skinless chicken thighs (or breast), cut into ~1" pieces
salt and pepper
1 tablespoon olive oil
Cooked rice or quinoa (follow package directions)
Toppings: sliced green onions, sesame seeds, orange zest

Orange Sauce:
2 cloves garlic, minced
1/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon corn starch
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
zest of 1 orange (save a little for topping)
pinch of crushed red pepper flakes

Directions:
Heat oil in a large skillet over medium-high heat.  Season the chicken generously with salt and pepper and saute for about 5 minutes, stirring occasionally, until chicken is browned and nearly cooked through.

In a small bowl, whisk together the orange sauce ingredients and pour sauce into skillet, coating the chicken.  Let it come to a boil and cook for a couple minutes to allow the sauce to thicken. 

Serve chicken and sauce over cooked rice and garnish with green onions, sesame seeds, and orange zest if desired.

Hoisin Chicken Udon Noodles

I had some dry udon noodles in my cupboard and a lot of green onions in my garden, so I decided to make this Asian-inspired dish.  I chose not to add sriracha because I didn't have any on hand and it might have gotten too spicy for me.  Overall, it was a tasty meal.

Hoisin Chicken Udon Noodles
Serves 4

Ingredients:
8oz udon noodles
1 pound boneless, skinless chicken breasts, cut into small pieces
1 tablespoon sesame seed oil
1 tablespoon olive oil
1/3 cup soy sauce
1 tablespoon sriracha sauce (I skipped this)
1/4 cup hoisin sauce
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup chicken broth
1 small head broccoli, chopped into small florets
3 green onions, chopped
black pepper to taste

Directions:
Cook udon noodles according to package directions.  Drain well and rinse.

Meanwhile, heat the olive oil and sesame seed oil in a large skillet.  Add the chicken pieces and cook until chicken starts to brown slightly.  Add the ginger, garlic, and broccoli, and cook for a couple more minutes.  Add the soy sauce, hoisin, sriracha, and chicken broth, and bring to a boil.  Add the noodles and stir until everything is heated through.   Serve with green onions as a garnish.

Shrimp and Broccoli Stir-Fry

I wanted something easy, light, and meatless, so I settled on this recipe.  We liked it, but the ratio of shrimp to veggies was heavy on the shrimp.  I had already added bell pepper to the original recipe, but I would add even more veggies next time--more broccoli, perhaps some shredded carrots too.  The seasoning and overall flavor was good though.

Shrimp and Broccoli Stir-Fry
from Cooking Light: One-Dish Meals Magazine
Makes 4 servings, ~200 cal/serving (without rice)

Ingredients:
1 pound medium shrimp, peeled and deveined
1 tablespoon cornstarch
salt and pepper
canola oil
1/4 cup green onions, cut diagonally into 1" pieces
2 teaspoons minced peeled fresh ginger
3 garlic cloves, thinly sliced
2 cups broccoli florets
1 red bell pepper, seeded and cut into thin strips
1/4 cup lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/8 teaspoon crushed red pepper

Directions:
Pat shrimp dry with paper towels.  In a medium bowl, combine shrimp with cornstarch and a dash of salt and pepper and toss to coat.  Heat a large wok or skillet over high heat.  Add 1 tablespoon oil to pan and add shrimp mixture; Stir-fry 4 minutes.  Remove shrimp and place in medium bowl.

To the empty skillet, add 1/2 tablespoon oil and add green onions, ginger, and garlic.  Stir-fry 45 seconds and then add mixture to the bowl with the shrimp.

To the empty skillet, add 1 tablespoon oil and the broccoli and bell pepper.  Stir fry 2 minutes and then return the shrimp-onion mixture to the skillet along with the soy sauce, vinegar, honey, and red pepper flakes.  Bring to a boil and cook 1 minute or until shrimp are done and broccoli is crisp-tender.   Serve over rice.

Poached Cod in Five-Spice Broth with Baby Bok Choy and Udon

I had flagged this recipe in my cookbook awhile back and finally got around to making it.  It was really tasty and quick to prepare and cook.  It took a couple bites/sips to adjust to the flavor of the broth, but the more I ate it, the more I liked it.  The fish was perfectly cooked and absorbed the flavor of the broth nicely.

Poached Cod in Five-Spice Broth
Recipe from One Pan, Two Plates cookbook
Serves 2

Ingredients:
2 (6oz) black cod fillets (regular cod works just fine)
salt and pepper
1&3/4 cup chicken broth
1 tablespoon dry sherry
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
1 teaspoon five-spice powder
1 tablespoon vegetable oil
3 heads baby bok choy, stems chopped and leaves torn
1 carrot, peeled and thinly sliced on the diagonal
1 tablespoon peeled and minced fresh ginger
3 oz udon noodles
1 green onion, white and green parts thinly sliced on diagonal
2 teaspoons minced fresh cilantro
1 teaspoon sesame seeds

Directions:
Pat the fillets dry and sprinkle all over with salt and pepper.  Set aside

In a small bowl, whisk together the chicken broth, sherry, soy sauce, sesame oil, sugar, and five spice powder.  Set aside.

Heat a large skillet over medium-high heat and add the vegetable oil.  When the oil shimmers, add the boy choy stems, carrot, and ginger, and saute about 2 minutes.  Add the broth mixture and bring to a simmer.  Add the noodles and let the mixture return to a simmer.  Stir the noodles a little to prevent them from sticking.  Top the noodles with the fish, boy choy leaves, and green onions.  Cover, reduce heat to low, and simmer until the fish and noodles are tender and cooked, about 4-5 minutes.

Divide the mixture between two shallow bowls and ladle the broth and vegetables over.  Garnish with the cilantro and sesame seeds.

Chinese Five-Spice Steak with Rice Noodles

My friend Rachel came over for a cooking session to make some healthy make-ahead meals.  After grocery shopping and preparing a few freezer meals, we made this for dinner.  I was super excited because I finally got the chance to break out my Chinese Five Spice that I had purchased from Penzeys awhile back.  Those chefs on Food Network shows are always using Chinese Five Spice so I wanted to see what the fuss was about.  When I opened the jar, it smelled like Christmas cookies which is never a bad thing.   I really loved the flavor of the marinade on the steak.  I'd definitely make this again, although I'd remember to buy the green onions and I'd throw in a veggie like broccoli.

Chinese Five-Spice Steak with Rice Noodles
from a Cooking Light cookbook
Makes 4 servings:  1&1/2 cups beef mixture and 1 cup noodles
374 calories/serving

Ingredients:
1 pound flank steak, trimmed and cut into thin strips
1/4 cup hoisin sauce
3 tablespoons soy sauce
1 teaspoon five-spice powder
4 ounces uncooked wide rice sticks
2 teaspoons canola oil
2 tablespoons minced green onions
2 teaspoons minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil

Directions:
Combine hoisin sauce, soy sauce, five-spice powder, and steak in large bowl or resealable plastic bag.  Allow to marinate in fridge at least 30 minutes.

Cook noodles according to package directions.  Rinse with cold water and drain.

While noodles are cooking, heat oil in a large skillet over medium-high heat.  Add minced green onions and garlic; saute 30 seconds.  Add beef mixture and cook 5 minutes, stirring frequently.  Stir in tomato wedges, green onions, and basil; cook 2 minutes, stirring occasionally.  Serve over cooked noodles.

Glazed Chicken and Szechuan Noodles with Sesame Broccoli

The Wheel of Meals landed on International

Yay!  The Wheel of Meals is back after a two-month hiatus while completing the March freezer meals (This makes Jeremy very happy).   Now I have some catching up to do with the Wheel.  Since we finally had a warm day, I decided to go for a recipe that included using the outdoor grill.  The glazed grilled chicken was moist and delicious.  The sesame broccoli was good too.  But those Szechuan noodles--ack!  My sensitive American palate couldn't handle the heat.  Jeremy didn't mind and ate his whole portion plus some, but I couldn't take more than two bites.  My tongue was on fire.   I plan to used the leftover glazed chicken and broccoli in a salad tomorrow.

Glazed Chicken and Szechuan Noodles with Sesame Broccoli
from Cooking Light Magazine July 2012
Serves 4;  480 calories

Ingredients:
1 tablespoon grated peeled fresh ginger
3 tablespoons hoisin sauce
1 teaspoon olive oil
1 teaspoon lower-sodium soy sauce
8 skinless, boneless chicken thighs
6 oz uncooked udon noodles (or whole wheat linguine)
1/4 cup Szechuan sauce
1 tablespoon reduced-fat creamy peanut butter
2 teaspoons lower-sodium soy sauce
2 teaspoons lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions
12 ounces broccoli florets
1 tablespoon toasted sesame seeds
1 tablespoon dark sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:
Combine first 4 ingredients in a medium bowl; stir well.  Add chicken and toss to coat.  Place chicken on preheated grill rack coated with cooking spray and cook over medium-high heat.  Grill 4 minutes on each side or until done.

Meanwhile, add 1 inch of water to a saucepan and set a vegetable steamer in the pan.  Add broccoli and steam, covered, for about 4 minutes or until crisp-tender.  Place broccoli in a medium bowl and toss with oil, salt, pepper, and sesame seeds.

Cook noodles according to package directions.  Drain.  Combine Szechuan sauce, peanut butter, soy sauce, and juice in a large bowl, stirring with a whisk.  Add noodles, carrots, and green onions; toss and serve immediately.

Pineapple Beef Teriyaki

This was the easiest of my freezer meals to prepare.  Just throw it all in a bag and seal.  Done.   And then throw it in a slow cooker for 7 hours and serve the teriyaki over 90-second microwave rice.  Done.   Easy and delicious.  Plus, it's nice that I could divide into smaller bags for a 2-person meal and then use my small crockpot.  I really liked this meal.  Good thing we have more of it in the freezer.  :)

Pineapple Beef Teriyaki
recipe found on a random Pinterest page
Makes 6 servings

Ingredients:
2&1/2 pounds beef stew meat
20 ounce can pineapple chunks, undrained
2 cups broccoli, chopped
1-2 green bell peppers, sliced
1&1/2 cups chopped onion
3/4 cup teriyaki sauce
1 teaspoon ground ginger
2 tablespoons sesame seeds

Freezing Directions:
Divide ingredients among freezer storage bags.  Label and freeze.  To serve, thaw and cook in slow cooker on low for 7 hours.  Serve over rice.

Kung Pao Chicken and Fortune Cookies

The Wheel of Meals landed on International

 This week, we spun the wheel and it landed on International.  My dear husband said, "Don't make anything crazy like Moroccan-spice Wasabi."  Umm okay.   Because of that comment, I was going to make something Moroccan, but then I realized today marks the start of the Chinese New Year, so I decided to go with a Chinese theme instead.   The Kung Pao Chicken was indeed easy and very tasty.  I would definitely make this again.  The salad was good, too, and you can't go wrong with fortune cookies.  The cookies were a little time-consuming since I could only make two cookies at a time, but they were worth it for the fun of the occasion.  :)

Easy Kung Pao Chicken
from Light & Delish Magazine
Makes 4 servings; 353 calories/serving

Ingredients:
3 tablespoons soy sauce
1 tablespoon fresh ginger, peeled and grated
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper (more for extra heat)
2 cloves garlic, minced
1/2 cup water
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
3 teaspoons vegetable oil
1 large onion, cut into thin strips
2 small green bell peppers, cut into thin strips
2/3 cup unsalted roasted peanuts

Directions:
In a small bowl, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic, and water.  Transfer 2 tablespoons of the stir-fry sauce to a medium bowl; add chicken and toss to coat.  Marinate at room temperature for 10 minutes.

In a large skillet, heat 2 teaspoons oil over medium-high heat until very hot.  Add the marinated chicken and cook until meat loses its pink color, about 5 minutes.  Remove to a plate.

Add remaining teaspoon of oil to the skillet and add bell peppers and onions.  Add a couple tablespoons of water if pan is too dry.  Stir-fry for about 5 minutes.  Pour remaining stir-fry sauce over vegetables and boil for a minute.  Return chicken to the skillet, add the peanuts, and heat through.  Serve over rice if desired (add 100 calories per 1/2 cup rice).

*****

Asian Salad
Adapted from Light & Delish Magazine
Serves 4

Ingredients:
1/4 cup fresh lime juice
1 clove garlic, crushed
1/2 teaspoon light brown sugar
3 tablespoons fish sauce
1/4 teaspoon sriracha sauce
1/4 head cabbage, shredded
1/2 medium red onion, cut into thin strips
6 cups chopped romaine lettuce
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
3 tablespoons roasted unsalted peanuts
mandarine or clementine orange segements

Directions:
In a small bowl, whisk together the lime juice, garlic, brown sugar, fish sauce, and sriracha.   In a large bowl, combine everything else and toss with dressing.  Serve.

*****

Fortune Cookies
Recipe from The Best Little Fortune Cookie Kit Ever
Makes ~18 cookies

Ingredients:
1/2 cup flour
1 tablespoon cornstarch
1/4 cup sugar
1/4 teaspoon salt
1 egg white
1 teaspoon vanilla or almond extract
1/4 cup vegetable oil

Directions:
Sift together the dry ingredients into a mixing bowl.  Add everything else and beat until smooth.  Using a teaspoon, scoop out a spoonful of batter and pour onto a greased cookie sheet. With the back of the spoon, swirl batter into a thin circle about 3 to 3&1/2 inches in diameter.  Bake that one cookie in a preheated 300º oven for 8 minutes until edges are golden brown.  You can try to bake two or three cookies at a time if you're really fast at the next steps.  Using a flat spatula, lift the cookie off the sheet and flip over onto your work surface.  Place a fortune in the middle of the cookie and gently fold cookie in half.  Next, place a finger next to the center of the folded edge and press inward while pulling the two edges back toward that finger to make the classic fortune cookie shape.  Immediately place cookie in a 1/4-or 1/3-cup measuring cup or cupcake tin to help maintain shape while it cools.  Repeat until you run out of batter.  Store cookies in an airtight container for up to 2 weeks.

Pad Thai

I felt like switching things up from our normal meat and potatoes meal, so I found this Thai-inspired recipe using shrimp.  I was excited to find an individual packet of tamarind paste at Sendik's for only $2 since it's unlikely I'll use it for anything else.  The cookbook said you could substitute 1/3 cup lime juice and 1/3 cup water and use brown sugar instead of white, but I wanted to keep the recipe as authentic as possible.  It tasted great--just enough heat to make my lips and tongue tingle a bit.

Pad Thai  (2013 Cookbook Challenge)
Recipe from America's Test Kitchen: The New Best Recipe
Serves 4

Ingredients:
2 tablespoons tamarind paste
3/4 cup boiling water
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons sugar
3/4 teaspoon cayenne pepper
4 tablespoons peanut or vegetable oil
8 ounces dried stick noodles, about 1/4" wide
2 large eggs
salt
12 oz medium(40-50/lb) shrimp, peeled and deveined
3 garlic cloves, minced or pressed
1 medium shallot, minced
2 tablespoons dried shrimp, chopped fine (optional) - I couldn't find
2 tablespoons chopped Thai salted preserved radish (optional) - I couldn't find
6 tablespoons chopped unsalted roasted peanuts
3 cups (6 oz) bean sprouts
5 medium scallions, green parts only, sliced thin on sharp diagonal
1/4 cup loosely packed cilantro leaves (optional)
lime wedges for serving (optional)

Directions:
Rehydrate the tamarind paste in the boiling water for about 10 minutes, and push through a mesh strainer to remove any seeds or fibers and extract as much pulp as possible.  Stir the fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons of the oil into the tamarind liquid; set aside.

Cover the rice sticks with hot tap water in a large bowl; soak until softened and pliable, but not fully tender, about 20 minutes.  Drain noodles and set aside.   Beat eggs and 1/8 teaspoon salt in a small bowl; set aside.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until just beginning to smoke.  Add the shrimp and sprinkle with a pinch of salt.  Cook, tossing occasionally, until the shrimp are opaque and browned around the edges, about 3 minutes.  Transfer shrimp to a plate; set aside.

Off the heat, add the remaining tablespoon of oil to the skillet and swirl to coat.  Add the garlic and shallot and cook over medium heat for a minute or two, stirring constantly, until light golden brown.  Add the beaten eggs to the skillet and stir vigorously with a wooden spoon until scrambled and barely moist, about 20 seconds.  Add the rice noodles, dried shrimp (if using), and salted radish (if using) to the eggs.  Toss with two wooden spoons to combine.  Pour the fish sauce mixture over the noodles, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated. 

Scatter 1/4 cup of the peanuts, the bean sprouts, all but 1/4 cup of the scallions, and the cooked shrimp over the noodles.  Continue to cook, tossing constantly, until the noodles are tender, about 2-3 minutes.  Transfer to a serving platter and sprinkle with the remaining scallions, peanuts, and cilantro (if using).  Serve immediately and garnish with lime wedges if desired.

Tofu, Sobe, and Veggie Stir-Fry

 Week 35 Featured Ingredient: Soba Noodles

I still had some tofu left, so I decided to try another recipe.  This one was really delicious.  Marinating the tofu gave it great flavor.  The sobe noodles, which are a Japanese buckwheat noodle, were really tasty.  I liked them a lot.  I used a lot of vegetables in my recipe to keep it healthy. 

Anne's Tofu, Sobe, and Vegetable Stir Fry
Serves 4

Ingredients:
1 package (14 oz) firm or extra-firm tofu
1/4 cup sake (rice wine)
3 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil, divided
3 tablespoons toasted sesame seeds
8 oz soba noodles
2 cloves garlic, minced
1/2 tablespoon minced fresh ginger
1/2 cup sliced scallions
1 red bell pepper, seeded and cut into small strips
2 cups snap peas
2 cups chopped fresh broccoli
2 cups chopped bok choy

Directions:
Cut tofu into 1/2" cubes.  Combine sake, soy sauce, and 1 teaspoon sesame oil in a shallow dish just large enough to hold tofu in a single layer.  Add tofu.  Cover and marinate in the refrigerator for at least 30 minutes, turning once.

Cook noodles in a large pot of boiling water until tender, about 5 minutes.  Drain and rinse.  Place in a large bowl.

Put sesame seeds on a plate.  Remove tofu from marinade and toss cubes in the sesame seeds until coated.  Pour the remaining tofu marinade onto the noodles.   Heat 1 teaspoon sesame oil in a large skillet or wok over medium heat.  Cook tofu until golden, about 3-4 minutes, turning once; add to noodles.

Heat remaining sesame oil in the skillet and add the garlic, ginger, and vegetables.  Cover and cook, stirring occasionally, until the veggies are crisp-tender, about 5-8 minutes.  Add to the noodles and toss to combine.   Serve immediately.

Tofu Fried Rice (2012- Week 34)

Week 34 Featured Ingredient: Tofu

Tofu--the ingredient that strikes fear in a Midwestern meat-and-potato sensibility.   It's been on my culinary to-do list all year and now that it's December, I figured I might as well bite the bullet and finally try it.  And guess what?  It wasn't bad at all!  And dare I say it--I actually liked this recipe!   It's not going to make me give up meat, but hey, at least I know I don't have to tear out the tofu pages of my cookbooks or wrinkle my nose in mock disgust.  I might even try it again.  Will wonders never cease.

Tofu Fried Rice
from The New Way to Cook Light Cookbook
378 calories/serving (1&1/2 cups)
Serves 4

Ingredients:
2 cups rice, cooked
2 tablespoons canola oil, divided
1 package (14 oz) reduced-fat firm tofu, drained and cut into 1/2" cubes
2 large eggs, lightly beaten
1 cup green onion slices
1 cup frozen peas and diced carrots, thawed
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
2 tablespoons sake
3 tablespoons lower-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil

Directions:
Heat a large non-stick skillet over medium-high heat.  Add 1 tablespoon oil; swirl to coat.  Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.  Remove from pan to a plate or bowl.  Add eggs to pan; Cook 1 minutes or until done, breaking the egg into small pieces.  Remove from pan and add to tofu.

Add remaining tablespoon of oil to pan; swirl to coat.  Add the onions, peas and carrots, garlic, and ginger; saute 2 minutes, stirring frequently.   Add cooked rice to pan; cook 2 minutes, stirring constantly. 

Mix together the sake, soy sauce, hoisin, and sesame oil.  Add the tofu, egg, and soy sauce mixture to pan; cook 30 seconds, stirring constantly. Serve and garnish with sliced green onions if desired.

Tangerine Beef with Snap Peas (2012 - Week 13)

2012 Week 13 Featured Ingredient: Tangerines

I didn't know what to pick as my mystery ingredient this week, so when I saw tangerines in the store, I just went with that.   I found a Guy Fieri Food Network Recipe for Spicy Tangerine Beef and decided to make it.  It didn't turn out spicy at all so I removed that adjective from the title.  I added snap peas to the recipe because I thought it needed a vegetable.  This was one of the fastest and easiest recipes I've made.  Overall, this was an excellent meal with great flavor.  I really enjoyed it. 

Tangerine Beef with Snap Peas over Rice

Serves: 4

Ingredients:

3 tablespoons soy sauce

1 tablespoon corn starch

1 pound flank steak, cut in small pieces

2 tablespoons dry sherry

2 tablespoons hoisin sauce

2 tablespoons honey

1 tablespoon chili sauce

2 tablespoons reduced sodium soy sauce

1/4 cup freshly squeezed tangerine juice

3 tablespoons canola oil

2 tablespoons minced fresh ginger

3 scallions, chopped

2 tablespoons toasted sesame seeds

zest from tangerine peel

snap peas

rice

Directions:

Combine the soy sauce and cornstarch in a resealable plastic bag, and shake to mix well.  Add beef, seal bag, and let marinate for 20 minutes in refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice.

In a large pan or wok, heat oil on high.  Add the ginger and beef and cook for 2 to 3 minutes.  Add the snap peas and sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.   Serve over rice and garnish with scallions, tangerine zest, and sesame seeds.

Chicken Asian Noodle Salad with a Ginger Dressing

4 Healthy Salads:
1. Tenderloin Salad with Rosemary-Balsamic Dressing
2. Orange-Cranberry Chicken Salad with Poppyseed-Yogurt Dressing
3. Pan-Seared Salmon and Asparagus Salad with Peach-Basil Dressing
4.Chicken Asian Noodle Salad with a Ginger Dressing

This is the 4th salad we made at the cooking class.  I didn't care for the ginger dressing.  I think we added way too much ginger root for my taste and I'm just not a fan of soy sauce in general.  I took this salad "to go" and that's the less attractive photo you see here.  I forgot to take a picture after plating it at home.

Chicken Asian Noodle Salad with a Ginger Dressing

Anne's Salad Ingredients:
Chicken breast, cooked
Asian noodles
Spring lettuce mix
tomatoes, sliced
red peppers, sliced thinly
sprouts
carrots, shaved into small sticks
crispy noodle ?  i have no idea what we used on top

Asian Ginger Dressing:
2 cloves garlic, minced
3 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
1/3 cup chopped cilantro
salt and pepper to taste

Directions:
In a bowl or food processor, combine all dressing ingredients and mix well.

The Asian Ginger Dressing is pictured in the middle....