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)

Chicken Shiitake Potstickers

November 13th, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

Chicken Shiitake Potstickers

INGREDIENTS:

1 lb. Ground Chicken Thighs

3/4 Cup diced fresh Shiitake mushrooms (trim stem)

1/4 cup fresh cilantro, finely chopped

3 scallions thinly sliced (white and green parts)

3 cloves garlic, minced

2 Tbsp Reduced Sodium Soy Sauce or Coconut Aminos

1 Tbsp Toasted Sesame Oil

1 Tbsp Ginger paste

1 Tbsp Rice Vinegar

1/2 tsp finely ground black pepper

1/4 tsp red pepper flakes (optional)

36 Twin Marquis Spinach Square Wonton Wrappers

1/4 cup Avocado or Peanut Oil, divided

Small glass bowl with water

Pastry Brush

DIRECTIONS:

In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*

To assemble the dumplings, place wrappers on a wooden cutting board or any work surface. Spoon about 2 tsp of the chicken mixture into the center of each wrapper. Using a pastry brush, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal and fold over edges over each other to create a fan-like design. Place on a large plate covered with towel so the potstickers don’t dry out. Continue wrapping until finished.

Heat 2 tablespoons of oil in a large skillet that has a fitted lid over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Flip and fry for another minute. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and dumplings are crisp and golden, about 2-4 minutes.

Serve immediately with Thai Sweet Chili Sauce for dipping.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

•Adapted from Damn Delicious.

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Rating: 5.0/5 (1 vote cast)

Asian Fusion Eggplant Appetizer

October 3rd, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

The original recipe to this absolutely delicious eggplant appetizer was adapted from @cookingwithyana on Instagram. Check out her account for more yummy creations! I made some modifications to her original recipe. The results speak for themselves.

INGREDIENTS:

3 medium Eggplant, chopped into 1” pieces

2 Red Bell Peppers, chopped to 1/2” pieces

2 Carrots, sliced into shoestring on mandolin

1 medium Red Onion, sliced thin

1/4 cup Parsley or Cilantro, finely chopped

Salt

DRESSING:

1/4 cup Avocado Oil

1 lime, squeezed

1 tsp sesame oil

2 large cloves garlic, minced

2 tsp rice vinegar

1-1/2 tsp white vinegar

2-1/2 tsp maple syrup

3/4 tsp tsp sriracha sauce

2 tsp coconut aminos or low sodium soy sauce

1/4 tsp black pepper

1/4 tsp salt

1/4 cup chopped Parsley or Cilantro

DIRECTIONS:

Season your eggplant well with salt in a colander over a large bowl to collect all the moisture from the eggplant. Let it sit for 30 minutes.

In the meantime, mix all the dressing ingredients and set aside.

In a wok or deep frying pan, flash-fry the onions for 2-3 minutes in avocado oil. Set aside.

Squeeze out eggplant pieces with hands and pat dry on paper towel before frying. I fried it in 4 batches. You may also drizzle some oil and roast it at 425°F for about 15-20 min until golden brown.

Mix it in a large bowl with the fried onions, raw peppers, carrots and chopped herbs. Pour dressing and mix gently with spatula. Can be served right away but is best if refrigerated for at least 8 hours as the ingredients get to know each other. 😉 Voilà👌🏻!

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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)

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)