Asian Lo Mein and Snow Pea Slaw

7 07 2014

Lots of great Fresh Fork Market veggies featured in tonight’s meatless Monday supper including snow peas, cabbage, kale, green onions and garlic scapes! I love quick Asian dinners like this that can also serve as a fab potluck or picnic item. You can save yourself time day-of by doing most of the prep ahead of time, like all the chopping and shredding that’s needed. If you have leftovers, be sure to enjoy them for lunch the next day!

Asian Lo Mein and Snow Pea Slaw

The following serves 4-6 (compliments of This Girl’s Gotta Eat and taste love & nourish):

  • 1 quart snow peas, ends snapped and string removed
  • 10 oz package lo mein
  • 1/4 cup soy sauce
  • 3 Tbsp lime juice (about 1 really juice lime) and zest of 1 lime
  • 1 Tbsp fresh grated ginger (save time, use the minced tube kind!)
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 Tbsp olive oil or vegetable oil
  • 1/4 tsp salt
  • 2-3 cups shredded cabbage
  • 1 cup shredded kale
  • 1 cup shredded/matchstick carrots
  • 4 green onions, sliced
  • 2 garlic scapes, chopped
  • 1 Tbsp sesame seeds, toasted
  • 1/2 cup almond slivers, toasted

Bring a large pot of water to boil. Add snow peas and blanch for 1-2 minutes. Remove with a spider or small strainer and set aside. Make sure the water is still boiling and add the lo mein (the water will be green from the peas, but no worries that just adds flavor). Cook according to package instructions. Mine took 4 minutes. Drain and run cooked lo mein under cold water. Drain well.

In a large bowl, whisk the soy sauce, lime juice and zest, ginger, vinegar, sugar, sesame oil, olive oil and salt. Add the snow peas, cabbage (start with 2 cups, if you end up having enough dressing you can add the last cup), kale, carrots, green onions and garlic scapes to a large bowl. Mix well. Add the cooled lo mein and toss everything together, making sure the lo mein is coated in the dressing. Store in the fridge 20-30 minutes.

Mix well and garnish with toasted sesame seeds and almonds before serving.

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Peanut-Soy Lo Mein and Bok Choy

12 06 2014

This recipe is based on our Fresh Fork Market grab bag this week of CSA (community-supported agriculture). Among other goodies, we received beautiful bok choy and some funky green-onion looking things called garlic scapes. Essentially the scapes are part of the tops of garlic bulbs, and can be used just like garlic. They are available in early summer and I must say, are far easier to chop than regular garlic (although I’m a pro at chopping garlic)! 

This lo mein dish with a delicious peanut-soy sauce is super speedy, and bok choy is the perfect veggie to compliment it! Pick your protein, or serve with a salad and get a healthy dinner on the table in no time.

Peanut-Soy Lo Mein With Bok Choy

The following serves 3-4 (compliments of This Girl’s Gotta Eat with inspiration from Martha Stewart and Fresh Fork Market):

  • Toasted sesame oil
  • 2 small heads of bok choy, stalks chopped and leaves cut separately
  • 6 garlic scapes, chopped (you could also use a couple of cloves of minced garlic instead)
  • 1 Tbsp chili paste
  • 1 package (10 oz) lo mein noodles
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp all-natural creamy peanut butter
  • 1 Tbsp honey
  • 1 Tbsp cornstarch
  • 1/2 cup reduced-fat, low-sodium chicken broth

Bring a medium pot with water to a boil. Cook the lo mein noodles according to package directions and drain. These cook fast, so I suggest dropping the noodles after you cook the bok choy. The noodles I used took 4 minutes to cook.

Heat a large skillet over medium-high and add a little sesame oil, a couple turns of the pan. Add 4 chopped garlic scapes and saute for 30 seconds. Add the chili paste and saute, stirring, for another 30 seconds until fragrant. Add the bok choy stalks and saute for a minute. Then add the leaves and cook until wilted, another minute or two. Remove the bok choy and any liquid from the skillet to a bowl and set aside.

In another bowl, whisk the soy sauce, vinegar, peanut butter, honey and cornstarch together. Add the remaining chopped garlic scapes. Add the peanut-soy mixture to the same skillet you cooked the bok choy in and cook, whisking over medium heat. The mixture will thicken pretty quickly, it might almost look like it’s seizing up. Slowly whisk in the chicken broth to thin out, 1/4 cup at a time. Cook until the sauce is warmed through, then reduce the heat to low. Add the cooked lo mein and the bok choy you set aside, along with any liquid that may have settled in the bowl. Toss well to coat, allowing the noodles to soak up the sauce. Finish with a drizzle of the sesame oil.

Serve with a protein of your choice. Pictured above is grilled sirloin steak seasoned with salt, pepper and garlic powder.





Soba Noodles With Shitakes and Chicken

17 02 2014

This is a tasty, quick meal with notes of bright herbs and a little spice – great for a busy weeknight!

Soba noodles are a Japanese buckwheat noodle, made with wheat flour and buckwheat. High in fiber and protein, they offer a nuttier taste then their look-a-like, spaghetti noodle. They can be found in the Asian, or ethnic food aisle at the grocery store.

Soba Noodles With Shitakes and Chicken

Soba Noodles With Shitakes and Chicken

The following serves 3 (compliments of Food Network Magazine and This Girl’s Gotta Eat):

  • 2 boneless, skinless chicken breasts, cubed
  • Kosher salt
  • Cayenne pepper
  • 3 Tbsp vegetable oil
  • 12 oz shitake and baby bella mushrooms (I used a combo, you could use one or the other), stemmed and sliced
  • 12 oz soba noodles
  • 1 bunch cilantro (about 2 cups leaves)
  • 1 bunch mint (about 1 cup leaves)
  • 1 bunch scallions, roughly chopped
  • 1 and 1/2 Tbsp low-sodium soy sauce
  • 1 and 1/2 Tbsp rice vinegar (not seasoned)
  • 1 Tbsp Sriracha (Asian chile sauce)
  • 1 and 1/2 tsp toasted sesame oil

Bring a large pot of salted water to a boil.

Meanwhile, heat 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Add the chicken, season with a little salt and a dusting of cayenne pepper. Saute, stirring occasionally, until cooked through, about 5 to 6 minutes. Remove to a large bowl. Add the remaining vegetable oil to the same skillet and add the mushrooms. Cook, stirring occasionally, until golden brown and tender, about 4 minutes. Transfer to the bowl with the chicken.

Add the noodles to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and add to the bowl with the chicken and mushrooms.

Pulse all but a few cilantro leaves, the mint, scallions, 2 Tbsp water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped. Toss with the noodles, chicken and mushrooms. Top with remaining cilantro. Can be enjoyed warm, at room temp or even cold.





Green Tea Salmon With Quinoa

25 01 2014

My latest edition of Food Network Mag is all about light, low-cal dinners. Found this interesting, Asian-influenced salmon recipe in there….only 402 calories. I was also intrigued by the idea of cooking with a tea bag, which adds flavor without the extra calories. You can try this flavoring technique with water you’d use to boil veggies or cook grains in as well.

Green Tea Salmon With Quinoa

Green Tea Salmon With Quinoa

The following serves 4 (compliments of Food Network Magazine):

  • 1 cup quinoa (This Girl’s tip: buy the pre-rinsed kind!)
  • 1 to 2 tsp Sriracha
  • 1 green or black tea bag
  • 1 Tbsp low-sodium soy sauce
  • 1/2 tsp grated peeled ginger (I prefer minced from the tube, saves time!)
  • 4 (4 oz) skinless salmon filets
  • 4 cups broccoli florets, cut into 1-inch pieces
  • 1 cup frozen shelled edamame
  • Kosher salt
  • 3 scallions, chopped (white and green parts separated)
  • 1/4 cup chopped fresh cilantro

Place the quinoa in a medium saucepan over medium-high heat and cook, stirring to toast, a minute or two. Add 1 and 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes. Remove from the heat.

Bring 1 and 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat. Add the salmon and cook until just opaque, 3-4 minutes per side. Transfer the salmon to a plate using a slotted spatula and discard the tea bag.

Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.

Add the cilantro to the quinoa. Serve topped with the salmon, broccoli and edamame. Sprinkle with scallions for garnish.





Peanutty Chicken and Broccoli Pad Thai

13 01 2014

I was feeling the Asian influence tonight, and tried something new with this quick and deliciously spicy, chicken pad thai. The highlight here is on the sauce, offering a hybrid flavor between traditional pad thai and a peanut sauce, which intrigued me immediately. Most Asian recipes I’ve seen call for fish sauce, which isn’t an ingredient I have or think to buy. But this recipe didn’t need it, so I gave it a whirl – and good thing I did. YUM!

On top of being tasty, this is versatile…pick your protein (chicken, beef, shrimp, tofu), a veggie such as broccoli, whatever noodle you want/have along with toppings to garnish with, like nuts and herbs, and get to cooking!

Peanutty Chicken and Broccoli Pad Thai

Peanutty Chicken and Broccoli Pad Thai

The following makes 3-4 servings (adapted from Taylor Made):

  • 4 small boneless, skinless chicken breasts, sliced into thin, bite-sized pieces
  • Small head of broccoli, chopped into florets
  • 1 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 6-8 ounces lo mein noodles (or rice noodles, whole wheat fettuccine, spaghetti squash)
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp Sriracha
  • 3 cloves of garlic, minced
  • 1 Tbsp honey
  • 2 Tbsp natural peanut butter (creamy or crunchy)
  • Juice of 1/2 a lime, plus lime wedges for garnish
  • 1/4 – 1/2 tsp red pepper flakes (optional for more heat)
  • 1/4 cup chopped peanuts or cashews
  • 1/4 – 1/2 cup chopped fresh cilantro or parsley
  • Green scallions, chopped for garnish

In a wok or large skillet, heat the olive and sesame oils over medium-high heat. Add the chicken and cook, tossing occasionally until cooked through.

Meanwhile, prepare noodles according to package directions. What I used only took 4 minutes to cook in boiling water. So after 2 minutes, I added the broccoli florets to the boiling water to quickly blanch along with the lo mein.

Prepare the sauce by whisking together the soy sauce, Sriracha, garlic, honey, peanut butter, juice of 1/2 a lime and red pepper flakes. Set aside.

When the chicken is cooked through, turn the heat to medium-low. Add the cooked noodles, broccoli and the sauce, toss to combine and let heat through for a couple of minutes.

To serve, divide among plates and top with chopped nuts, cilantro or parsley and lime wedges.