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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Grilled Flank Steak With Lime and Soy Sauce Marinade

14 05 2014

Tonight’s dinner is for my Mom, who makes a knock-out grilled flank steak! She doesn’t follow a recipe, she just wings it – like most Moms do. So when I asked her where this recipe came from she couldn’t remember. After a little research I found it came from another Mom we all know so well….Miss Martha Stewart. 🙂

Thanks to a thin cut of meat, this lean flank steak is both healthy, and a quick fix. Serve along with grilled or roasted veggies of your choice for a yummy, all around good-for-you meal!

Grilled Flank Steak With Lime and Soy Sauce Marinade

The following serves 2-3 (Compliments of This Girl’s Mama, who adapted this from Martha Stewart):

  • 1 and 1/2 lbs flank steak
  • Juice and zest from 2 limes
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 2 Tbsp minced garlic
  • 1 Tbsp minced ginger (save yourself time and use it from the paste from the tube!)
  • 2-3 green onions, chopped
  • Pinch of red pepper flakes – the bigger the pinch you use, the spicier the meat with taste

In a bowl, whisk together the lime juice and zest, soy sauce, olive oil, garlic, ginger, green onions and red pepper flakes. Place the steak in a resealable freezer bag and pour whisked marinade over. Seal bag and refrigerate for 30 minutes to an hour, turning the bag over occasionally.

Remove steak from the marinade and preheat grill to high. Grill steak, covered and untouched, 3 minutes per side over the hottest part of your grill. Flank is a lean piece of meat and if overcooked can be dry and tough, so be careful not to cook it too long. While you want a nice char on the outside, you also want the inside to be rare to medium-rare.

While the meat is grilling, bring the leftover marinade to a quick simmer in a saucepan over low heat.

Remove steak from the grill to a plate. Top steak with some of the warmed marinade and tent with foil, allowing to rest 5-10 minutes. Once rested, slice steak against the grain into thin slices.

Grill or roast some veggies for a quick side dish.

Divide steak among plates, top with more of the warm marinade and serve with veggies.

PS….if you happen to have leftover steak (which likely won’t happen), enjoy it for lunch the next day in a multi-grain wrap with veggies, arugula and shredded cheese.





Pork Stir-Fry With Carrots and Sugar Snap Peas Over Pineapple-Ginger Brown Rice

23 01 2014

A from-scratch stir-fry sauce helps you avoid the extra sodium and sugars most bottled sauces contain. This one is easy and delicious, and has half the sodium of a typical Chinese take-out dinner. The recipe says you can get this all-natural stir-fry on the table in 30 minutes. I timed myself and it took 40. I could have shaved some time off if I had done a little prep ahead of time though.

Pork Stir-Fry With Carrots and Sugar Snap Peas Over Pineapple-Ginger Brown Rice

Pork Stir-Fry With Carrots and Sugar Snap Peas Over Pineapple-Ginger Brown Rice

The following makes 2 servings (compliments of Cuisine Lite Menus for Two):

  • 8 oz pork tenderloin, cut into thin strips
  • 4 Tbsp low-sodium soy sauce
  • 1 and 1/2 cup low-sodium chicken broth
  • 1/4 cup dry sherry
  • 1 Tbsp cornstarch
  • 1 Tbsp honey
  • 1 Tbsp tomato paste
  • 2 tsp canola oil
  • 1 Tbsp minced fresh garlic
  • 2 Tbsp minced fresh ginger
  • 1 and 1/2 cups fresh or frozen snow peas or sugar snap peas
  • 1 cup carrot strips (run a vegetable peeler along the full length of the carrot to make long, thin strips)
  • 2 Tbsp sliced scallions
  • 2 tsp sesame seeds
  • 1 cup brown rice (10 minute rice)
  • 3/4 cup diced fresh pineapple
  • 1 tsp toasted sesame oil
  • 1/4 tsp kosher salt

Combine pork strips and 1 Tbsp soy sauce; cover and refrigerate while preparing the rice and sauce.

For the rice: boil 1 cup broth, half the ginger (1 Tbsp) and rice in a saucepan over medium-high heat. Reduce heat to simmer and cover. Simmer rice until water is absorbed, 5 minutes or according to your package directions. Leave covered off heat for 5 more minutes. Fluff the cooked rice with a fork and stir in the pineapple, 1 Tbsp soy sauce, 1 tsp sesame oil and 1/4 tsp salt (if you feel you need the extra salt). Keep rice warm and covered until ready to serve.

For the sauce: whisk together 2 Tbsp soy sauce, 1/2 cup broth, sherry, cornstarch, honey, tomato paste and a pinch of pepper. Set aside.

Preheat work (or large skillet) and spray with non stick spray. Heat 1 tsp canola oil and stir-fry half the pork until cooked through, 2-3 minutes. Transfer pork to a plate and stir-fry the remaining pork; transfer to same plate.

Add remaining 1 tsp canola oil, garlic and the rest of the ginger (1 Tbsp); stir-fry 10-15 seconds. Add sugar snap peas; stir-fry 2 minutes. Return pork to pan; add sauce and cook until sauce thickens; 1-2 minutes. Add carrots; stir-fry 1 minute.

Serve pork stir-fry over the pineapple rice and garnish with scallions and sesame seeds.





Simple Chicken and Veggie Stir-Fry Over Orange-Ginger Brown Rice

2 04 2012

You know the saying, if it ain’t broke don’t fix it? Well that’s how I feel about the basics of this simple stir-fry that my Mom used to make when I was growing up. The secret is in the store-bought sauce and even though I enjoy making things from scratch…I don’t mind cutting a corner here and there , especially when I know it works. Trust me, this dinner is fresh, delicious and couldn’t be easier!

Simple Chicken and Veggie Stir-Fry Over Orange-Ginger Brown Rice

The following serves 2 to 3:

  • 2 boneless, skinless chicken breasts, cubed
  • House of Tsang Classic Stir-Fry Sauce (look for the bottle in your grocery store’s ethnic food section)
  • 1 bell pepper, whatever color you want, cubed
  • Half of a large red onion, cubed
  • Half a head of fresh broccoli, florets chopped
  • 1 Tbsp vegetable oil
  • 2 cups dry brown rice, use instant or quick 10 minute rice
  • 3 and 1/2 cups chicken stock
  • Zest of half an orange
  • 1 tsp fresh minced ginger (I use minced ginger in the tube, it’s so much easier)
  • Green onions / scallions, chopped

Cube the chicken into nice bite size pieces and set in a bowl. Add pepper, onion and broccoli to another bowl. Drizzle some of the stir-fry sauce in both bowls. Mix well and add more sauce if needed – you want enough to completely coat both the chicken and the veggies. Marinate for 30 minutes to an hour. I marinate these in separate bowls because I like to get the chicken cooking first and this step makes it easier.

When your chicken and veggies have marinated long enough, start the rice. You can make it straight up as the package directs, or put a little spin on it like me. Either way, you’ll want to follow the directions on the package…here’s how I made mine: Combine chicken stock, orange zest and ginger in a medium saucepan. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Reduce heat to low and cover; simmer for about 9 minutes. Remove from heat and stir; cover again and let stand for about 9 minutes or until liquid is absorbed.

While you let the rice stand, make the stir-fry. I like to use an electric wok, but you could make this on the stove as well, the trick is to get your pan or wok nice and hot (about 375 degrees). Then add about a Tbsp vegetable oil. When the oil is shimmery (which will happen fast), add the marinated chicken and juices and stir-fry for a minute or 2 (stir-fry means continuing to tossing / stirring the ingredients while cooking over high heat). Next add the veggies to the wok and stir-fry everything together for another 4-5 minutes or so.

Serve the stir-fry chicken and veggies over the rice, top with chopped green onions / scallions.





Berry and Ginger Cocktail

31 12 2011

Just finished putting this delicious and refreshing cocktail together for our New Year’s festivities tonight! I found this idea on Pinterst, but put my own This Girl’s twists to it. You could easily do the same with different juices or flavored vodka. Cheers to 2012 🙂

Berry and Ginger Cocktail

The following serves 4, however I used these measurements in batches until I used the entire bottle of vodka. I was able to fill almost an entire empty 1 gallon jug of water:

  • 1 cup cranberry juice
  • 1 cup apple juice
  • 1/2 cup pomegranate vodka (3 Olives pom is a good choice)
  • Ginger Ale
  • Ice
  • Lime wedges

Place apple and cranberry juices, along with the vodka, in a blender and pulse until pink and frothy. If you wanted to serve this immediately, you would pour the liquid into cocktail glasses with ice and then top with Ginger Ale (a few tablespoons of Ginger Ale per glass).

However, I am taking this to a party and wanted to make enough to share with my friends. So I continued to use the above measurements until all the vodka was gone. I poured the liquid into an empty 1 gallon jug of water. I’ll serve individual portions over ice, top with Ginger Ale and serve with a lime wedge.





Bacon-Wrapped Ginger Shrimp

4 12 2011

Looking for an easy and delicious appetizer recipe to take to a holiday party this month? I’ve got just the thing….actually, I should say Everyday Food has just the thing!

Bacon-Wrapped Ginger Shrimp

The following makes 26 shrimp appetizers:

  • 1 lb peeled and deveined large shrimp
  • 1 package bacon
  • 2 Tbsp soy sauce
  • 2 tsp fresh ginger, peeled and finely grated (save time and use the tube!)
  • 1 tsp packed light-brown sugar
  • Toothpicks

Preheat oven to 475 degrees, with rack in upper third.

Cut 13 bacon slices in half crosswise and wrap each piece around a large shrimp. Secure with a toothpick.

In a large bowl, whisk together soy sauce, ginger and brown sugar. Add bacon-wrapped shrimp to soy sauce mixture and toss to coat.

Arrange in a single layer on a rimmed baking sheet. Bake 10 minutes. Turn on the broiler and boil until bacon is sizzling and crisp at edges and shrimp are cooked through, 2 to 3 minutes. I ended up having to broil these a few minutes longer, but it worked out because I flipped them half way through to make sure both sides were sizzling.

I let these cool a little and then sprinkled with fresh lime juice. You can serve warm or at room temperature.