INGREDIENTS:

For the chicken:

1/2 cup low sodium soy sauce or coconut aminos

2 Tbs. sesame oil

1 Tbs. maple syrup or coconut sugar

2 tsp. peeled and grated fresh ginger or 1 tsp ginger paste

2 garlic cloves, minced

8 skinless, boneless chicken thighs

For the coconut rice:

2 cups jasmine rice

2 cups canned coconut milk

1-3/4 cups water

1/4 tsp salt

For the Eggplant:

2 Asian eggplant or 5 baby eggplant, cut into 3” strips

2 tsp ginger paste

2 garlic cloves, minced

1 tsp. maple syrup or coconut sugar

1 tsp. Asian fish sauce (optional)

pinch of red chili flakes

1 scallion, sliced (reserve some for garnish)

1 Tbsp Peanut or Avocado oil

Lime wedges for serving

DIRECTIONS:

To make the chicken, in a large bowl, whisk together the soy sauce, oil, maple syrup, ginger, and garlic. Add the chicken and stir to coat. Cover and refrigerate for 30 minutes.

While the chicken marinates, make the coconut rice. In a large saucepan over medium-high heat, combine the rice, coconut milk, water and salt and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the liquid has been absorbed, 15 to 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, cover and set aside.

Heat oven to 375°F. Remove the chicken from the marinade, discarding the marinade, and place on a baking sheet. Roast until the skin is caramelized, about 40 minutes. Transfer to a cutting board and let cool. Remove the meat from the bones and cut into strips. Set aside.

Heat oil in a wok or a deep pan. Add the eggplant to the pan and cook, stirring often, until most of the oil has been absorbed, about 3 minutes. Add the ginger and garlic, and cook, stirring often, until the eggplant is tender and the ginger and garlic are browned and crisp, about 4 minutes. Stir in the maple syrup, fish sauce, chili flakes and scallions until incorporated well.

*originally adapted from William and Sonoma Blog.

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Rating: 5.0/5 (1 vote cast)

INGREDIENTS:

1 cup Coconut Milk (I use Trader Joe’s Organic in a can)

2/3 cup of cashew butter (I used Justin’s) or 1 cup Raw Cashews

Juice from 1 Lime

2 tsp Red Thai Curry Paste (I used Thai Kitchen)

1/2 tsp salt (I use sea salt by Trader Joe’s)

2 cloves garlic, minced

1 Tbsp Coconut Aminos it Low Sodium Soy Sauce

1 cup Coconut water

8 (6oz.) Salmon Fillet patted dry with paper towel on both side

Salt

Pepper

Smoked paprika

Ground turmeric

2 Tbsp Avocado Oil

DIRECTIONS:

To make the sauce, place all ingredients up until the salmon into a high speed blender. I use the Ninja Professional with Auto IQ. Blend until smooth. Set aside.

In the meantime, heat your oil in a large 12″ pan. Sprinkle your fish with salt, pepper, turmeric and smoked paprika and sear the fish top side down on high for 2 min to get a nice sear. Flip the fish over, lower the heat on low and pour the coconut sauce over the fish. Cover and poach the fish for 10 min on low. Sprinkle some fresh or dried cilantro on top. Serve with rice or orzo and some steamed broccoli.

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Rating: 5.0/5 (1 vote cast)

Tofu Veggie Lo Mein

February 8th, 2018 | Posted by Milana in Asian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

Tofu Marinade:

1 Tbsp rice wine vinegar1/4 cup low sodium soy sauce

2 tsp sugar ( I used turbinado)

Lo Mein Sauce:

1/2 cup low sodium soy sauce

1 cup hot water

1 cup low sodium vegetable broth

2 tsp sugar (I use turbinado)

1 Tbsp sesame oil

1/8 tsp ground black pepper

2 Tbsp organic cornstarch (I got mine at key food in forest hills)

Lo Mein Ingredients:

14 oz. extra firm organic tofu, pressed for 30 minutes , and cut into 1/2″ rectangles1 box whole grain spaghetti, cooked al dente

3 Tbsp Avocado Oil, divides

2 garlic cloves, minced

1-1/2 tsp fresh ginger paste (about 2″ ginger, peeled and grated)

6 scallions, white and light green parts, thinly sliced

1 cup shredded carrots

2 cups baby bok Choy, roughly chopped

1 cup broccoli florets

1 small zuchinni, julienned

2 cups snow peas, roughly chopped

10 oz. box of mushrooms, sliced

DIRECTIONS:

For the marinade, combine the soy sauce, sugar and vinegar in a mixing bowl and gently mix in the tofu and marinade or one hour in the refrigerator.

To make the sauce, combine the hot water with sugar in a large mixing bowl or Pyrex measuring cup and stir until dissolved. Add the rest of the sauce ingredients, whisk to combine. In a small bowl add 2 Tbsp of sauce and cornstarch and whisk to combine then add it back to the bulk of the sauce and set aside.

Add 2 Tbsp of oil to a very large wok or frying pan with high edges. On medium high heat, stir fry green onions, garlic, ginger, carrots and mushrooms for about 2 minutes continuing to stir. Then add the bok choy, broccoli, snow peas and stir fry for an additional 2 min. Finally add zucchini and stir fry for an additional min. Add half of the spaghetti and half of the sauce mixture. And stir until everything is coated and sauce thickens about 2-3 min.

In a separate pan. Heat 1 Tbsp of oil and swirl to coat. Stir fry tofu without the marinade until golden brown. Add the rest of the spaghetti and sauce and stir to combine. Stir until sauce thickens. Add the tofu to the veggie mixture and stir to combine. Serve garnished with green onions. Enjoy!

Serves: 12

Serving Size: 1 Cup

WW Freestyle Points: 5

** original recipe adapted from Fearless Home Maker.
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Rating: 5.0/5 (2 votes cast)

Asian Turkey Meatballs

October 19th, 2016 | Posted by Milana in Appetizers | Asian Cuisine | Lunch/Dinner - (0 Comments)


Serves:4

Yields: About 25 Meatballs (when using a 1-1/2 oz. scoop)

INGREDIENTS:

Meatballs:

1-1/2 lbs Ground Turkey

5 scallions (green onions), chopped finely

3 cloves garlic, grated or minced

3/4 cup Whole Wheat Pablo Bread Crumbs

1 egg

1-3/4 tsp sesame oil

1/4 tsp ground ginger or 1/2 tsp fresh ginger paste

3/4 tsp sea salt

1/2 tsp finely ground pepper

Sauce:

1/4 cup +2 Tbsp Sweet Chili Sauce (I get mine from Trader Joe’s)

1/4 cup Low Sodium Organic Soy Sauce or coconut aminos

3 tsp Brown Rice Vinegar

1-1/2 Tbsp Sesame Oil

2 Tbsp Organic Ketchup

3 Tbsp Brown Sugar

2 tsp tapioca flour, corn starch or arrowroot powder

DIRECTIONS:

Heat oven to 350F. In a large bowl, combine the meatball ingredients with your hands until fully incorporated. If mixture is too glutinous, lightly coat your hands with some water and continue. Form your meatballs using a small cookie scoop (I use a 1-1/2 oz. scoop) or a measuring tablespoon.

Using a large baking sheet covered with parchment paper and greased lightly with cooking spray, bake the meatballs for 20 min.

In the meantime, using a large deep pan on medium low heat, whisk all the sauce ingredients together until thickens (about 2 min). Add meatballs and toss to coat. Sprinkle Sesame seeds and serve with some fluffy rice and steamed broccoli.

Original recipe was adapted by Hungry Happens

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Rating: 5.0/5 (2 votes cast)

Asian Turkey Pot Stickers

June 20th, 2013 | Posted by Milana in Appetizers | Asian Cuisine - (2 Comments)

20130620-142927.jpg

INGREDIENTS:

1 carrot peeled
1/8 small red cabbage
2 Tbsp grated fresh ginger
5 garlic cloves, minced
2 Tbsp low sodium soy sauce
3 Tbsp rice vinegar
2 tsp sesame oil
1 lb ground turkey breast
5 scallions, chopped
90 round or square spinach dumpling or gyoza wrappers
2 Tbsp peanut oil

DIRECTIONS:

Add carrot and cabbage to the food processor and process until finely chopped. Add the ginger, garlic, soy sauce, rice vinegar and sesame oil. Pulse a couple times and taste to see if you want more of any seasoning.
Add ground turkey and pulse until incorporated. Place filling in a bowl and stir in chopped green onions.
Put one rounded teaspoon worth of filling in the center of the wrapper. Moisten the edge of half the wrapper then fold both edges up and pinch the edges.
To cook, pour canola oil in a skillet and heat on medium high. Add the potstickers and let fry for one minute, then add 1/4 cup water to the pan and cover with lid. Steam 6 minutes then remove the lid. Let fry another 1-3 minutes until the edge touching the pan is golden. Don’t move the potstickers until you are ready to take them from the pan to prevent sticking and tearing.

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Rating: 5.0/5 (2 votes cast)

This recipe was inspired by Ellie Krieger’s Soft Asian Summer Rolls which I have tweaked to make it my own. 🙂 These are perfect as a lite, healthy appetizer your family will love.

INGREDIENTS:

2 oz cooked rice noodles

6 rice paper rounds

2 boneless skinless chicken breast halves ( about 5 oz each)

1/2 cup shredded carrot

3 Romain lettuce leaves cut in half leaving you with 6 equal halves

DIRECTIONS:

Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).

Butterfly the chicken breast and place on a baking sheet that has been greased with cooking spray. Sprinkle the chicken with Mrs. Dash Chicken Seasoning and a pinch of turmeric spice. Broil on high for about 7 min or until cooked through. Cool and Slice into strips.

 Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.

Place lettuce leave on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 3 strips of chicken on top. Top with about 2 tablespoons carrots. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half on and serve, cut ends up.

Nutrition Facts:

Nutrititional Analysis
                                     Per Serving
 
Calories
                                     130
 
Total Fat
                                     3.6g
 
Cholesterol
                                     34.3mg
 
Sodium
                                    100mg
 
Carbohydrates
                                     18g
 
Protein
                                     21.7g
 
Fiber
                                      2.3g

 

 

 

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Rating: 5.0/5 (2 votes cast)

Chicken Soba Stir Fry

April 3rd, 2012 | Posted by Milana in Asian Cuisine | Lunch/Dinner - (0 Comments)

  Fast, easy, calorie friendly and delicious meal for any weeknight.

INGREDIENTS:

8 oz. Soba Noodles cooked according to package directions, drain and keep warm.

3/4 cup water

3 tablespoons low sodium soy sauce
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
1 tablespoon expeller-pressed canola oil, divided
1 pound boneless, skinless chicken breast, cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips

DIRECTIONS:

Combine water, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1/2 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with noodles and serve.

 4 Servings
Amount Per Serving
  Calories 286.2
  Total Fat 4.4 g
  Saturated Fat 0.4 g
  Polyunsaturated Fat 1.3 g
  Monounsaturated Fat 2.2 g
  Cholesterol 10.3 mg
  Sodium 946.0 mg
  Potassium 474.2 mg
  Total Carbohydrate 51.0 g
  Dietary Fiber 2.6 g
  Sugars 1.3 g
  Protein 15.3 g

*Original recipe adapted fromhttp://www.wholefoodsmarket.com

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Rating: 5.0/5 (3 votes cast)

What is Soba Noodles?

November 25th, 2011 | Posted by Milana in Asian Cuisine | Food Picks - (0 Comments)

 

Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour. Soba noodles look very much like  spaghetti noodles except they are a light brown in color. They are quite popular in Japan and gaining popularity in many other places. You can find them in any Asian supermarket .  I especially love their nutty flavor and smooth texture when they’re cooked. They cook in boiling water within 5 minutes. One serving (1 cup) is 113 calories, with .1 grams fat, 24 grams carbs, amd 6 grams of protein. Soba contains all eight essential amino acids, including  lysine, which is lacking in wheat. Soba contains a specific type of polysaccharide that is easily digested. I usually drizzle these noodles with 1 tsp of sesame oil topped with sauteed chicken breast and broccoli. Give these noodles a try, this may be your new favorite go-to noodle 😉

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Rating: 4.3/5 (4 votes cast)