Sweet Chili Bok Choy

Ingredients:

2 Tbsp sweet chili sauce

2 Tbsp light soy sauce

2 tsp sesame oil

2 Tbsp peanut oil

1 large onion, sliced

7 oz long-stem broccoli, trimmed

2 bok choy, halved or quartered, if large, white part sliced and leaves left whole

3 oz snow peas

3 garlic cloves

1 inch ginger, peeled and grated

1 red chili, seeded and sliced into thin circles (optional)

Directions:

1.  Mix together the sweet chili sauce, soy sauce and sesame oil and set aside.  Heat a wok over high heat, add the peanut oil and fry the onion 2 minutes before adding the broccoli and whit part of the bok choy.  Stir fry 2 minutes, then add snow peas, garlic, ginger, chili, if using, and green leaves of bok choy.  stir fry 2 minutes longer, then add the sweet chili mixture and toss well.

Fried Udon Noodles

The Kind Diet - Alicia Silverstone

Udon noodles generally turn up in a big bowl of broth, but their texture changes when they are briefly stir-fried. This is a good recipe for cleaning out the fridge; mix the noodles with tofu, broccoli, mushrooms or any other vegetables you have on hand.

2 servings

Ingredients:

• 8 ounces udon noodles
• 2 tablespoons olive oil, plus more for optional drizzling
• 8 ounces (half a small head) green cabbage, cored and cut into thin slices (about 2 cups)
• 1 tablespoon water, plus more as needed
• 1 medium onion, cut in half, then into thin slices
• 2 medium cloves garlic, finely chopped
• 3/4 teaspoon fine sea salt
• 1/2 to 3/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons sweet paprika
• Chopped flat-leaf parsley, for garnish

Directions:

Bring a large pot of water to a boil over high heat. Add the udon noodles and cook just until al dente (about 5 minutes); drain, and cover loosely to keep warm.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the cabbage and cook, stirring occasionally, until it is very tender, 15 to 17 minutes. Add a tablespoon or so of water to the pan if the cabbage begins to stick or burn.

Heat the remaining tablespoon of oil over medium-high heat in a separate pan. Add the onion, garlic, salt, 1/2 teaspoon of the pepper and the paprika; cook for about 4 minutes, stirring a few times, until the onion is translucent, again adding a touch of water if the onion starts to stick.

Transfer the mixture to the skillet with the cabbage, stirring to combine. Add the drained noodles and toss together until heated through. Taste and add up to 1/4 pepper as needed.

Divide among individual bowls. Sprinkle with the parsley; drizzle with a little oil, if desired. Serve hot.

Singapore Chili Prawns

http://www.closetcooking.com/2009/06/singapore-chili-prawns.html

Ingredients:
1 tablespoon peanut oil
1 pound shrimp (shelled and deveined)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1/4 cup shallots (chopped)
2 chilies (seeded and chopped)
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chili sauce
1/2 lime (juice)
2 teaspoons palm sugar (grated or sugar)
1 teaspoon corn starch
1 egg (lightly beaten)

Directions:
1. Heat the oil in a pan.
2. Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
3. Add the shrimp and saute for a minute on both sides.
4. Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
5. Stir the egg into the pan and continue stirring until the egg is cooked.

Asian Tuna

Chris has been a long time fan of tuna steak. Unfortunately, given my only experience with tuna growing up (aka tuna salad sandwiches...yuck)...I have been very hesitant to jump on board. I've had blackened tuna a few times and liked it, but never think "Hey, I want tuna!"

But, I went ahead and got some at the store tonight, and cooked up just 2 little pieces, along side our regular spicy tilapia! :) That way, if we like it, we can cook again for a meal, if we don't, n0 worries, because we have tilapia! LOL!

It was so good! I need to make this a lot more often!

The original recipe said to broil on high for only 3 minutes per side, but I prefer mine cooked a little more than that...don't want to eat fish that is sushi inside! So, I'd probably go for 5 minutes on each side next time, as I had to recook these once we started eating b/c they were too underdone, even for Chris!

But man, the flavor was awesome!

Asian Tuna 4 tuna steaks, about 1 inch thick (2 lbs. total weight) Salt and fresh ground pepper, to taste 4 sprigs fresh thyme, chopped or 1 tsp. dried 1 tsp. fresh grated or dried powdered ginger 1 sliced clove garlic 2 tbsp. soy sauce 1 tbsp. fresh lemon juice 2 tbsp. olive oil In a mixing bowl blend the salt, pepper, ginger, garlic, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna steaks. Cover with plastic wrap and let stand 1/2 to 1 hour until ready to broil. Broil on rack under broiler about 4 inches from heat source, about 3 minutes per side, or grill on high (cover closed) 3 minutes per side. Leftover marinade can be heated and served over steaks.

Lemon Chicken and Broccoli

This was a great change! :) So glad when I find something new Derek can eat!!!

Ingredients:

4 boneless, skinless chicken breasts
3 Tbsp olive oil
1/2 cup wheat-free flour mixture
salt and pepper

Sauce Ingedients:
1 cup water
1/8 cup lemon juice, plus 3 Tbsp
1/8 cup lime juice
1/2 cup sugar
pinch salt
2 drops yellow food coloring
cornstarch mixed with cold water

Directions:
1. Chicken - In large ziploc bag, combine flour mixture, salt and pepper. Add chicken and toss to coat. Saute chicken in olive oil over medium high heat until fully cooked through.
2. Sauce - In small sauce pan, combine first 7 ingredients for sauce and bring to a low boil.
3. Slowly stir in cornstarch solution, adding as much as you want (based on how thick you want it!)
4. Serve chicken over a bed of rice, with steamed broccoli. Top with lemon sauce.

Spicy Chicken with Broccoli

Ingredients:
2-3 boneless, skinless chicken breasts
2 tsp cornstarch
1/2 tsp salt
1/4 tsp white pepper
1 pound broccoli
3 green onions
1 hot green chili or 1 tsp dried red pepper flakes
3 Tbsp vegetable oil
2 Tbsp brown bean sauce
2 tsp finely chopped garlic
1 tsp sugar
1 tsp finely chopped gingerroot

Directions:
1. Cut chicken into 1/2 inch pieces. Toss chicken, cornstarch, salt, and white pepper in medium bowl. Cover and refrigerate for 20 minutes.
2. Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch-thick stems; remove flowerets. Cut stems diagonally into 1/4-inch pieces. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut green onions diagonally into 1-inch pieces. Remove seeds and membranes from chili. Cut chili into very thin slices.
3. Heat wok until very hot. Add 3 Tbsp oil; tilt wok to coat side. Add chili, brown bean sauce, garlic, sugar and gingerroot; stir-fry mixture 10 seconds. Add chicken; stir-fry 2 minutes or until chicken is white. Add broccoli and green onions; stir-fry 1 minute or until broccoli is hot.

Burmese Chile Chicken

Ingredients:
1 lb skinless, boneless chicken thighs, cut into 1 inch strips
3 Tbsp canola oil
1 1/2 tsp cornstarch
kosher salt and black pepper, to taste
1 onion, cut into 3/4" pieces
2 tsp sweet paprika
1 tsp ground cumin
2 cloves garlic, minced
1 1"piece ginger, peeled and minced
2 bell peppers (1 green, 1 red), cored and cut into 1" pieces
2 Tbsp fish sauce
1 large anaheim or poblano chile, cut diagonally into 1/4" thick pieces
1 medium zucchini, halved lengthwise and cut diagonally into 1/4" thick slices
1/2 tsp chilli powder
4 cups cooked rice

Directions:
1. Combine chicken, 1 Tbsp oil, 1 tsp cornstarch, salt and pepper in a bowl; let marinate for 15 minutes.
2. Heat a 14" wok over high heat. Add 1 Tbsp oil. Add onions; cook until softened, 1-2 minutes. Push onions to side; add remaining oil with chicken, arranging it in a single layer. Cook, without stirring, for 1 minute. Continue cooking, tossing vigorously, until chicken is opaque, about 30 seconds. Add paprika, cumin, garlic, and ginger; cook, tossing constantly, for 30 seconds. Add peppers; cook, stirring constantly, until they begin to soften, 2-3 minutes. Stir in fish sauce and cook until almost all the liquid has evaporated, about 1 minute. Add chiles and zucchini; cook for 30 seconds. Stir together remaining cornstarch and 1/3 cup cold water in a bowl; pour around edge of wok. Cook until chicken is cooked and sauce has thickened, 1-2 minutes. Stir in chili powder; season with salt and pepper. Serve with rice.

Sweet and Sour Chicken

Another dinner recipe for the week to try from My Kitchen Cafe!

Sweet and Sour Chicken

Ingredients:
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Directions:
1. Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
2. Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Honey Glazed Chicken

I was hoping this was going to be like PF Chang's Honey Chicken...it wasn't really. :-( BUT, it was very tasty!
I want to try again with more honey and less other flavors and see if it comes closer. Still worth making! :-)

Got it from My Kitchen Cafe.

Ingredients
2 lbs of diced uncooked chicken breast
1/3 cup flour
1/2 teaspoon garlic powder
Salt and pepper to taste
4 TB butter
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger


Directions:
1. Heat oven to 350. In a shallow dish combine the flower and seasonings. Dip each piece of chicken in flour mixture and coat evenly.
2. Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
3. Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
4. After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Increase heat to 375 and bake another 20 to 25 minutes basting frequently. Make sure you stir all the sauce as you baste so it doesn't burn around the sides/corners!
5. Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.

Spicy Shrimp and Noodle Soup

From Better Homes and Garden's Prizewinning Recipes cookbook.

Ingredients
1 pound fresh or frozen medium shrimp in shells
1 tablespoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon pepper
3 cups water
2 3-ounce packages shrimp- or Oriental-flavored ramen noodles
1 16-ounce jar salsa
1 15-ounce can black beans, rinsed and drained
1 8-1/4-ounce can no-salt-added whole kernel corn, drained
1/4 cup snipped fresh cilantro
1 green onion, thinly sliced
Shredded cheddar cheese (optional)
Fresh cilantro (optional)

Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. In a medium mixing bowl combine lemon juice, chili powder, cumin, and pepper; add shrimp. Toss to coat. Let shrimp stand for 20 minutes at room temperature, stirring occasionally.
2. Meanwhile, in a large saucepan bring water to boiling. Stir in 1 noodle flavor packet (reserve remaining flavor packet for another use) and the broken noodles. Return to boiling and cook 1 minute. Add the shrimp and cook for 1 to 2 minutes more or until shrimp turn pink. Stir in salsa, beans, corn, snipped cilantro, and green onion. Heat through. To serve, top each serving with cheese and garnish with cilantro, if desired. Makes 4 to 6 servings.

Spicy Szechwan Pork Stew

From Better Homes and Garden's Prizewinning Recipes cookbook.

Ingredients:
6 green onions
2 pounds boneless pork shoulder
6 cloves garlic, minced
1 Tbsp cooking oil
3 cups water
1/3 cup reduced-sodium soy sauce
1/3 cup dry sherry
1 1/2 tsp grated fresh ginger
1/2 tsp crushed red pepper
1/2 tsp fennel seed, crushed
1/2 tsp five-spice powder
6 medium carrots, cut into bite-size strips
1/4 cup cold water
3 Tbsp flour
hot cooked rice or noodles

Directions:
1. Cut green onions into 1-inch pieces. Separate white pieces from green onion tops; set both aside.
2. Trim fat from meat. Cut meat into 1-inch cubes. In a 4-quart dutch oven brown meat and garlic, half at a time, in hot oil. Drain off fat. Return all of the pork mixture to dutch oven. Add the white onion pieces, the 3 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add carrots. Return to boiling; reduce heat. Cover and simmer about 25 minutes more or until meat and carrots are tender. Skim off fat.
3. In a small bowl stir together the 1/4 cup cold water and flour. Stir into meat mixture. Add green onion tops. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, serve with hot cooked rice or noodles.