Asian and Vegetarian

Back in Rotation

Posted by on Apr 27, 2016 in Asian and Vegetarian | 1 comment

MP quietly ate a few peculiar dinners of late, created from recipes with good intentions albeit dubious results.

So stir-fry has returned to our Monday rotation. I have noted methods previously on the posts linked HERE: And, I’ve added a fresh sauce mixture this time around.

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I remain true to cooking the aromatics first, then adding the vegetables according to their density (I add water by the tablespoon to help steam the vegetables as well); finishing with softer ones, like leaves and mushrooms and cooked proteins if desired.

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Have all the ingredients close by; prepped and ready to go.

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Check out the new light in my kitchen!

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You can see the steam now...

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Try using two tablespoons each: Ponzu (citrus soy sauce), Mirin (rice wine), Rice Wine Vinegar, and one tablespoon of cornstarch with sriracha to your taste, for a distinctive citrusy zip when bright vegetables come together in a supper stir-fry rendition.

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O'so Delicious!

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Boohoo Burger

Posted by on Apr 25, 2016 in Asian and Vegetarian | 0 comments

 

 

How do you feel about veggie burgers?  Have you ever found one which you really, truly enjoy the texture, consistency, and flavor enough to rule it a burger?  Rosti and Quinoa Buffalo Burgers measure up,

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and in this post, I share Clinton Kelly’s Fabulous Sweet Potato Burger.

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The garbanzo beans were late to school and missed the class photo.

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Roast cubes of sweet potato and

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allow to cool slightly while assembling the remaining ingredients.

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Toss the sweet potatoes, Worcestershire, onion, and garbanzo (chickpeas) into a processor;

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pulse to combine.

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Turn the mixture into a bowl with the oats and cashews to combine.

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Form into 5 patties.

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Cook the patties in coconut oil until golden brown; flip and cook the other side.

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Serve on a soft or toasted potato bun with avocado, pickled things; like onions or beets, and other predictable condiments.

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These were the worst ever, dry, mealy, flavorless, and flawlessly unworthy patties. After all the effort, we ate them with exactly thirteen gulps of water after each bite.

Image result for image clinton Kelly

I love you Uncle Clinty but…

What would you do with them?

Go...

 

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Shrimp Still Rock…

Posted by on Apr 20, 2016 in Asian and Vegetarian, Fish | 0 comments

Way back in the spring time of my first blogging year, I posted an o’so delicious fried rice, which elevated Chinese take-out versions by incorporating nutty brown rice with fresh vegetables and homemade additive-free high-flying flavors. Now, it’s Wild Rock Shrimp season again. Click on the link for the original post (I’ve come a long way, baby), and give this a try on its own without the shrimp; or add-ins of your own, like water chestnuts or strips of cooked egg.

Rock Shrimp Fried Rice

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Spicy Rock Shrimp Fried Rice

Ingredients

  • ½ cup short grain brown rice, cooked
  • 1 Tablespoon coconut oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 2 Tablespoons minced ginger
  • 4 ounces shredded carrots
  • 4 ounces shiitake mushrooms, sliced
  • 6 ounces sugar snap peas, strings removed
  • 1 Tablespoon reduced sodium soy sauce
  • 1 Tablespoon rice wine vinegar
  • ½ Tablespoon sesame oil
  • Hot pepper sauce to taste
  • 8 ounces rock shrimp
  • ¼ cup cilantro, chopped
  • Kosher salt and pepper to taste
  • * optional water chestnuts or strips of cooked egg

Instructions

  1. In a cast iron skillet, heat coconut oil and sauté onion with garlic and ginger. Add carrots, mushrooms, and peas; sauté until tender crisp; season with salt and pepper.
  2. Meanwhile prepare dressing by combining the soy sauce with the vinegar, sesame oil and hot pepper sauce.
  3. When vegetables are cooked, stir in shrimp and brown rice; cook until shrimp are just cooked and rice is heated through. Stir in cilantro and dressing.
  4. Serves 4
  5. © Copyright 2012 Peggy Barrett Lunde
  6. All Rights Reserved
  7. http://cococooks.net/
http://cococooks.net/shrimp-still-rock/

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Zucchini Round-up

Posted by on Apr 18, 2016 in Asian and Vegetarian | 1 comment

 

 

Taking full advantage of spiralized zucchini “pasta” love, a fellow shopper at the farmers’ market led me to the easiest application ever; Zucchini “Pasta” with Butternut Squash from Williams-Sonoma.

 

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Not including basic pantry ingredients, a small butternut squash, and a few zucchini makes a quick fresh stovetop dinner.

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Dice the butternut in smallish cubes; then warm the oil in a skillet and brown the cubes of squash.

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Season the vegetables to taste with plenty of garlic and crushed red pepper.

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Add the zucchini, and cook until strands are tender.  (I also added a few tablespoons of water to flash steam the squash). A few cherry tomatoes landed in the skillet too.

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This was the main dish for our supper and I’m thinking could be a clever veggie side dish as well.

Serve it in individual bowls with Parmesan cheese.

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Next time I’ll be doubling this recipe. Honestly, I could have eaten it from the skillet!

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Oh, “Yessss”

Posted by on Feb 29, 2016 in Asian and Vegetarian, Salad | 2 comments

 

Cynthia, my sister-in-love posted a Tasty BuzzFeed Facebook page video, popular for its fast motion bird's-eye view snack, dinner, and instant gratification dessert assembly, which I find decidedly engaging. Each snippet is impossible to pass by; and so it was when Peanut Noodle Pasta Salad scrolled by.

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I think of them as Cold Sesame Noodles, a puddle of peanut butter, jacked up with plenty of Asian influences, creating a rich, salty-sweet and aromatic sauce to pour over pasta strands, then tossed with slices of cool cucumber, carrots, scallion, and bright peppers too.

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The dish is potluck (ish) since the noodles lap up the sauce for an hour or so. And, this platter of savory spaghetti is gluten-free by swapping out a few ingredients, honoring gluten-free sensitive guests.  Brown Rice and Quinoa pasta take the lead, and Tamari replaces soy sauce.

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Oh, yessss, use two tablespoons of Sriracha!

Peanut Noodle Pasta Salad

Ingredients

  • ½ cup creamy natural peanut butter
  • ¼ cup Tamari Sauce
  • ¼ cup natural rice wine vinegar
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons Sriracha
  • ¼ cup water
  • 1 Tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 Tablespoons brown sugar
  • 1 pound gluten free pasta (such as Trader Joe’s Brown Rice and Quinoa Spaghetti)
  • 1 Tablespoon unflavored oil
  • 1 cup shredded carrots
  • 2-3 Turkish cucumbers, thinly shaved
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • ½ cup green onion, sliced on the diagonal
  • ¼ cup cilantro, chopped
  • ¼ cup chopped peanuts
  • 1 Tablespoon black sesame seeds

Instructions

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions. Drain and run cooked pasta under cold water to cool. Place pasta in a large bowl and toss with unflavored oil to coat; this keeps the strands from sticking together.
  2. In a medium bowl, whisk together, peanut butter, Tamari sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, and brown sugar.
  3. Combine the pasta with the vegetables. Pour the dressing over the pasta and vegetables and toss well. Let the pasta cool slightly before covering and chilling for at least one hour before serving. Serve garnished with cilantro, peanuts, and sesame seeds
  4. --adapted from Tasty
http://cococooks.net/oh-yessss/

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Which Came first the Ramen or…

Posted by on Feb 25, 2016 in Asian and Vegetarian | 0 comments

20160209_140325 (2)Honestly, I buy stochastic foodstuffs, influenced by cuckoo fusion folly located in my upstairs cookery lobe; like Ramen, everyone’s private instant noodle.  Thankfully, ramen has the shelf life of a Hostess Twinkie, so when trendy grain and noodle bowls slide into the spotlight, I happened to be--shelf sufficient. And although I missed the Lunar New Year deadline, Bon Appetit’s Ramen Bowl is a fourfer—including homemade condiments;

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Pickled Scallions,

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 Spicy Tofu Crumbles,

After you make this chili sauce you'll toss store-bought stuff and prepare a double batch to keep as a fridge staple condiment.

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Group

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Roast

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Cool

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Spin

Roasted Chili Garlic Sauce,

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Eventually, a steaming Ramen Noodle Bowl with umami inspired flavors—eye watering, nose running heat (or not, you get to choose) is meant to be eaten immediately.  Then don’t stop there; skip the tofu and pork. SONY DSC

Use elusive wood ear mushrooms20150807_180230

and spiralized zucchini noodles

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Hot and Sour Zoodles with Wood Ear Mushrooms. 

Make the condiments over a few days; you‘ll be seriously slurping all weekend.

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