Banh Mi Burgers with Pickled Slaw
Makes 8 burgers
3 pounds ground pork/chicken mix
1/4c basil, minced
4 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
1 handful cilantro, chopped
3 tablespoon fish sauce
1 tablespoon sugar
zest of 1/2 lime
2t five-spice powder
Toppings:
Slaw (see below)
ciabatta buns
sliced cucumber
jalapeno peppers, thinly sliced
cilantro, basil, lettuce to taste
Mix the burgers and let sit 1 hour.Form the mixture into patties.
Grill over medium heat until cooked, about 4-6 minutes per side.
Assemble burgers and enjoy.
Banh Mi Slaw
2 cups carrots, julienned or coarsely grated
2 cups daikon, julienned or coarsely grated
1 jalapeno, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt
Friday, August 10, 2012
Peanut Noodles with Pork and Shredded Vegetables
Peanut Noodles with Pork and Shredded Vegetables
Serves 4
10oz pound dried 1/4-inch-wide rice noodles (or soba)
1 tablespoon sesame oil
1.5 pound lean ground pork (or boiled shrimp)
1/3 cup peanut butter
1/4 cup vinegar
2 tsp red curry paste
2 tablespoons fish sauce
1 jalapeños, finely chopped
2 scallion chopped
2 medium carrots (about 6 oz.), grated
3 large yellow squash or zucchini (about 1.5 lb.), grated
1 small container mint, chopped
cilantro
juice of 2 limes
Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.
Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.
In a large bowl, whisk the peanut butter, lime, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature or cold.
Serves 4
10oz pound dried 1/4-inch-wide rice noodles (or soba)
1 tablespoon sesame oil
1.5 pound lean ground pork (or boiled shrimp)
1/3 cup peanut butter
1/4 cup vinegar
2 tsp red curry paste
2 tablespoons fish sauce
1 jalapeños, finely chopped
2 scallion chopped
2 medium carrots (about 6 oz.), grated
3 large yellow squash or zucchini (about 1.5 lb.), grated
1 small container mint, chopped
cilantro
juice of 2 limes
Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.
Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.
In a large bowl, whisk the peanut butter, lime, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature or cold.
Sabich
Israeli Roast Eggplant, Hummus and Pickle Sandwiches (Sabich)
Serves 4
1 baking potato
Salt
1 large eggplant, sliced 1/2 inch thick
1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice
1 large tomato, cut into 1/2-inch dice
1 large jalapeño, minced
2 garlic cloves, minced
3 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 tablespoons fresh lemon juice
4+ pita breads, warmed
1 cup hummus
1/4 cup tahini, at room temperature
4 large hard-cooked eggs, sliced
4 small dill pickles, thinly sliced
Preheat the oven to 425°. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.
Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.
In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices a
Serves 4
1 baking potato
Salt
1 large eggplant, sliced 1/2 inch thick
1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice
1 large tomato, cut into 1/2-inch dice
1 large jalapeño, minced
2 garlic cloves, minced
3 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 tablespoons fresh lemon juice
4+ pita breads, warmed
1 cup hummus
1/4 cup tahini, at room temperature
4 large hard-cooked eggs, sliced
4 small dill pickles, thinly sliced
Preheat the oven to 425°. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.
Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.
In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices a
SE Asian Chicken Burgers
SE Asian Chicken Burgers
Serves 2
1 lbs ground chicken
2 tsp fish sauce
juice of 1/2 lime
1 tsp five-spice
2 tbs cilantro
1 scallion, chopped
bread crumbs
A bit of sriracha
Toppings like sprouts, tomato, carrot, onion.
Mix the burgers up, cook, and top.
Serves 2
1 lbs ground chicken
2 tsp fish sauce
juice of 1/2 lime
1 tsp five-spice
2 tbs cilantro
1 scallion, chopped
bread crumbs
A bit of sriracha
Toppings like sprouts, tomato, carrot, onion.
Mix the burgers up, cook, and top.
Salad with Tomato, Avocado, Jicama, Lime, and Feta
Salad with Tomato, Avocado, Jicama, Lime, and Feta
4 servings
zest and juice from one large lime
2 medium avocados, diced
2 cups peeled and diced jicama
1 cup cherry or grape tomatoes, halved
1/4 cup thinly sliced green onion
1/3 cup crumbled Feta cheese
salt, to taste
Mix everything and season to taste.
4 servings
zest and juice from one large lime
2 medium avocados, diced
2 cups peeled and diced jicama
1 cup cherry or grape tomatoes, halved
1/4 cup thinly sliced green onion
1/3 cup crumbled Feta cheese
salt, to taste
Mix everything and season to taste.
Black Bean Sweet Potato Burgers
Black Bean Sweet Potato Burgers
12-14 burgers
2 cans of black beans, drained
1 large sweet potato, cooked, skin removed
1/4 cup of red or white onions
1/2 cup quick-cooking oats
1 tablespoon dijon mustard
1 teaspoon of cumin
dash of cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly grated ginger or ginger powder
In a large bowl, mash the black beans and sweet potato together with a whisk or fork. Then add remaining ingredients and stir until well combined using a large spoon.
Pan-cook or grill on foil until done. Or, bake at 400 for 30min. Serve on buns with toppings.
12-14 burgers
2 cans of black beans, drained
1 large sweet potato, cooked, skin removed
1/4 cup of red or white onions
1/2 cup quick-cooking oats
1 tablespoon dijon mustard
1 teaspoon of cumin
dash of cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly grated ginger or ginger powder
In a large bowl, mash the black beans and sweet potato together with a whisk or fork. Then add remaining ingredients and stir until well combined using a large spoon.
Pan-cook or grill on foil until done. Or, bake at 400 for 30min. Serve on buns with toppings.
Happy Shrimp Stir Fry
Happy Shrimp Stir Fry
Serves 2-3
For the sauce (mix together in a bowl)
2 teaspoons sugar
1/2 cup chicken or vegetable broth
1/4 cub ketchup
1 Tbs chile sauce
2 teaspoon vinegar
1 tablespoon shaoxing wine
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 pound raw shrimp, deveined
2 teaspoons cornstarch
3 teaspoon minced ginger
2 garlic cloves minced
1 lbs broccoli, cut up
3 cups snap peas, prepped
handful mushrooms, chopped coarsely
handful red pepper strips
Toss shrimp with cornstarch and salt and pepper and a little soy. Stir-fry until just barely done and set aside.
Stir-fry vegetables at once until a few minutes from done - maybe 5-10 minutes. Add everything to the pan, get hot and boil the ketchup down a bit, and serve topped with scallions.
Serves 2-3
For the sauce (mix together in a bowl)
2 teaspoons sugar
1/2 cup chicken or vegetable broth
1/4 cub ketchup
1 Tbs chile sauce
2 teaspoon vinegar
1 tablespoon shaoxing wine
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 pound raw shrimp, deveined
2 teaspoons cornstarch
3 teaspoon minced ginger
2 garlic cloves minced
1 lbs broccoli, cut up
3 cups snap peas, prepped
handful mushrooms, chopped coarsely
handful red pepper strips
Toss shrimp with cornstarch and salt and pepper and a little soy. Stir-fry until just barely done and set aside.
Stir-fry vegetables at once until a few minutes from done - maybe 5-10 minutes. Add everything to the pan, get hot and boil the ketchup down a bit, and serve topped with scallions.
Quick Mexicanish Slaw
Quick Mexicanish Slaw
Makes a lot
2 packages slaw mix with cabbage and carrots
1 jalapeno, minced
2 scallions, sliced
1/4c chopped cilantro
3T lime juice
1/3c greek yogurt
1 tsp mustard
Mix the dry, mix the liquid, mix all together.
Makes a lot
2 packages slaw mix with cabbage and carrots
1 jalapeno, minced
2 scallions, sliced
1/4c chopped cilantro
3T lime juice
1/3c greek yogurt
1 tsp mustard
Mix the dry, mix the liquid, mix all together.
Cabbage and Chorizo Soup
Cabbage and Chorizo Soup
Serves 8
olive oil
1 large yellow onion, chopped
1 lbs chorizo sliced 1/4 inch thick
4 garlic cloves, finely chopped
1/4 tsp. red pepper flakes
4 cups chicken stock
3 cups water
1.5 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 lb green or savoy cabbage, cored and thinly sliced
15-oz can navy or great northern beans
salt and pepper black pepper
juice of half a lemon
1. Heat the 2 tablespoons of oil in a large stockpot or cast-iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1-2 minutes.
2. Add the water and potatoes, raise the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10-15 minutes.
3. Add the cabbage and beans and simmer until cabbage wilts, 5-10 minutes. Remove from heat and season with 2 tablespoons salt and pepper to taste. Add lemon juice and taste to adjust seasonings. Divide into bowls and serve with bread.
Serves 8
olive oil
1 large yellow onion, chopped
1 lbs chorizo sliced 1/4 inch thick
4 garlic cloves, finely chopped
1/4 tsp. red pepper flakes
4 cups chicken stock
3 cups water
1.5 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 lb green or savoy cabbage, cored and thinly sliced
15-oz can navy or great northern beans
salt and pepper black pepper
juice of half a lemon
1. Heat the 2 tablespoons of oil in a large stockpot or cast-iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1-2 minutes.
2. Add the water and potatoes, raise the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10-15 minutes.
3. Add the cabbage and beans and simmer until cabbage wilts, 5-10 minutes. Remove from heat and season with 2 tablespoons salt and pepper to taste. Add lemon juice and taste to adjust seasonings. Divide into bowls and serve with bread.
Stir Fried Tofu, Eggplant, and Brussels Sprouts
Stir Fried Tofu, Eggplant, and Brussels Sprouts
Serves 2-3
1 pack extra firm tofu, cubed
1 very small eggplant, cubed and salted
1.5 lbs brussels sprouts, halved or quartered if large
1 large shallot, minced
2 cloves garlic, minced
2 chile peppers, minced
1 tbs chile paste
1 T shoaxing wine
2 T soy sauce
1/4 cup chicken stock
slurry
cilantro, scallion
Stir-fry shallot, garlic, chile, and paste for a minute, and add brussels sprouts. Toss for a few minutes. Add the tofu, eggplant, and liquids and braise 15-20 minutes, or until everything is done.
Thicken with cornstarch slurry if needed.
Garnish and serve.
Serves 2-3
1 pack extra firm tofu, cubed
1 very small eggplant, cubed and salted
1.5 lbs brussels sprouts, halved or quartered if large
1 large shallot, minced
2 cloves garlic, minced
2 chile peppers, minced
1 tbs chile paste
1 T shoaxing wine
2 T soy sauce
1/4 cup chicken stock
slurry
cilantro, scallion
Stir-fry shallot, garlic, chile, and paste for a minute, and add brussels sprouts. Toss for a few minutes. Add the tofu, eggplant, and liquids and braise 15-20 minutes, or until everything is done.
Thicken with cornstarch slurry if needed.
Garnish and serve.
Buffalo Chicken Chili
Buffalo Chicken Chili
4 servings
2 pound ground chicken
1 tablespoon oil
1 onion, diced
1/2 cup celery, sliced
1/2 cup carrots, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 beer
.5c cream or milk
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne
1 small bottle Frank's Red Hot
salt and pepper to taste
crumbled blue cheese to taste
Cook the chicken in a large pan over medium heat and set aside.
Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
Add the garlic and cumin and cook until fragrant, about a minute.
Add the beer or broth and deglaze the pan.
Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
Serve topped with crumbled blue cheese to taste.
4 servings
2 pound ground chicken
1 tablespoon oil
1 onion, diced
1/2 cup celery, sliced
1/2 cup carrots, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 beer
.5c cream or milk
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne
1 small bottle Frank's Red Hot
salt and pepper to taste
crumbled blue cheese to taste
Cook the chicken in a large pan over medium heat and set aside.
Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
Add the garlic and cumin and cook until fragrant, about a minute.
Add the beer or broth and deglaze the pan.
Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
Serve topped with crumbled blue cheese to taste.
Har Cheong Fun (Shrimp Rice Noodle Rolls)
Har Cheong Fun (Shrimp Rice Noodle Rolls)
Serves 2
Basically, this is impossible to make properly. Welcome to the land of messy rolls and burned fingertips.
1 16-oz. package of rice noodle sheets (DO NOT REFRIGERATE! Best to make these the same day you buy them, or else they'll start drying out and break into pieces as you try to handle them)
1 lb. medium shrimp, shelled & deveined
1/8 tsp. white pepper
1/8 tsp. sugar
1/4 tsp. salt
1 tsp. cornstarch
1/2 tsp. sesame oil
Sauce:
1/3 cup light soy sauce
1 Tbs cup water
1 tsp sesame oil
2 tsp sugar
Toasted white sesame seeds
Fresh cilantro, chopped
Chinese sweet mustard
Asian chili sauce
1. Carefully unroll and separate the rice noodles into sheets. Cut into approximately 7-8" x 6" rectangles.
2. If shrimp is large, cut into halves or thirds (approx. 1" sections). Marinate in white pepper, sugar, salt, cornstarch & sesame oil for at least 15 minutes (cover & refrigerate if marinating longer, until ready to use).
3. Oil the bottom and sides of 2 heatproof medium glass casseroles.
4. Line a single row of shrimp down the middle of each rice noodle sheet and roll the sheet over to make a roll (make sense?). Place 3-4 rolls in a single layer in each casserole dish.
5. Steam over high heat for about 5-10 minutes, or until shrimp is just cooked through.
6. In the meantime, prepare the sauce by mixing together light soy, water, sesame oil & sugar.
7. Remove shrimp rolls to serving plate and pour soy sauce mixture over the rolls. Garnish with cilantro and serve with Chinese sweet mustard and the Chinese or Asian chili sauce of your choice on the side.
Serves 2
Basically, this is impossible to make properly. Welcome to the land of messy rolls and burned fingertips.
1 16-oz. package of rice noodle sheets (DO NOT REFRIGERATE! Best to make these the same day you buy them, or else they'll start drying out and break into pieces as you try to handle them)
1 lb. medium shrimp, shelled & deveined
1/8 tsp. white pepper
1/8 tsp. sugar
1/4 tsp. salt
1 tsp. cornstarch
1/2 tsp. sesame oil
Sauce:
1/3 cup light soy sauce
1 Tbs cup water
1 tsp sesame oil
2 tsp sugar
Toasted white sesame seeds
Fresh cilantro, chopped
Chinese sweet mustard
Asian chili sauce
1. Carefully unroll and separate the rice noodles into sheets. Cut into approximately 7-8" x 6" rectangles.
2. If shrimp is large, cut into halves or thirds (approx. 1" sections). Marinate in white pepper, sugar, salt, cornstarch & sesame oil for at least 15 minutes (cover & refrigerate if marinating longer, until ready to use).
3. Oil the bottom and sides of 2 heatproof medium glass casseroles.
4. Line a single row of shrimp down the middle of each rice noodle sheet and roll the sheet over to make a roll (make sense?). Place 3-4 rolls in a single layer in each casserole dish.
5. Steam over high heat for about 5-10 minutes, or until shrimp is just cooked through.
6. In the meantime, prepare the sauce by mixing together light soy, water, sesame oil & sugar.
7. Remove shrimp rolls to serving plate and pour soy sauce mixture over the rolls. Garnish with cilantro and serve with Chinese sweet mustard and the Chinese or Asian chili sauce of your choice on the side.
Sweet Potato Kale Pizza
Sweet Potato Kale Pizza
Serves 2-3
14-inch/1 lbs pizza dough
1 large sweet potato, sliced .25inch
.5 red onion, thin sliced
olive oil
roasted garlic
cornmeal
3 cups shopped kale
1 Tbs balsamic
1 tsp rosemary chile flakes
8oz grated mozzarella
Parmesan
Preheat the oven to 400.
Toss potatoes and onions with some oil, and season. Roast 20 minutes, turning, until potatoes are done.
Turn the oven up to 475 or 500. Toss the kale with balsamic, and roll out the dough onto a cornmeal-bottomed pan or stone. Brush the dough with olive oil, and season with salt/pepper/rosemary/flakes.
Top the pizza with garlic and vegetables, finishing with cheeses.
Bake 10-15 minutes, until done. Serve with salad.
Serves 2-3
14-inch/1 lbs pizza dough
1 large sweet potato, sliced .25inch
.5 red onion, thin sliced
olive oil
roasted garlic
cornmeal
3 cups shopped kale
1 Tbs balsamic
1 tsp rosemary chile flakes
8oz grated mozzarella
Parmesan
Preheat the oven to 400.
Toss potatoes and onions with some oil, and season. Roast 20 minutes, turning, until potatoes are done.
Turn the oven up to 475 or 500. Toss the kale with balsamic, and roll out the dough onto a cornmeal-bottomed pan or stone. Brush the dough with olive oil, and season with salt/pepper/rosemary/flakes.
Top the pizza with garlic and vegetables, finishing with cheeses.
Bake 10-15 minutes, until done. Serve with salad.
Cabbage Roll Soup
Sauerkraut Cabbage Roll Soup
4-6 servings
1.25 pound ground beef
1 tablespoon oil
1 onion, diced
2 cloves minced garlic
1/2 cup rice
4 cups beef broth
1 (28 ounce) can diced tomatoes, undrained
2 lbs sauerkraut (with liquid)
1.5 Tbs paprika
2 bay leaves
salt and pepper
1/4 cup parsley
sour cream
Brown the ground beef and set aside draining the grease from the pan.
Heat the oil in the pan.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the rice and toast for a few minutes.
Add the broth and deglaze the pan.
Add the beef, tomatoes, sauerkraut, paprika, bay leaves, salt and pepper and bring to a boil.
Reduce the heat and simmer until the rice is cooked, about 20 minutes (50 minutes for brown rice).
Remove from heat and stir in the parsley.
Serve garnished with sour cream.
4-6 servings
1.25 pound ground beef
1 tablespoon oil
1 onion, diced
2 cloves minced garlic
1/2 cup rice
4 cups beef broth
1 (28 ounce) can diced tomatoes, undrained
2 lbs sauerkraut (with liquid)
1.5 Tbs paprika
2 bay leaves
salt and pepper
1/4 cup parsley
sour cream
Brown the ground beef and set aside draining the grease from the pan.
Heat the oil in the pan.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the rice and toast for a few minutes.
Add the broth and deglaze the pan.
Add the beef, tomatoes, sauerkraut, paprika, bay leaves, salt and pepper and bring to a boil.
Reduce the heat and simmer until the rice is cooked, about 20 minutes (50 minutes for brown rice).
Remove from heat and stir in the parsley.
Serve garnished with sour cream.
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