Thai Ground Turkey Wraps

Life never seems to slow down and it seems the busier I get the less time I have to make the food I want sometimes (hence the long breaks between posts). I struggle, as I'm sure many of you do, with wanting to make healthy food me and my family enjoy, having the time to prepare it and the actual desire.  Let's face it, there's just those days when ramen or boxed mac and cheese will grace our table. But I believe dinner is a worthy fight! It's worth trying to get your kids to eat that green veggie just one more time, it's worth putting forth an effort to make something healthy when you may not want to.  So some of my go-to dinners lately are some of the most simple, quick and healthy that I can find.

These Thai wraps totally fit the bill.  They are my current favorite.  I already love Thai flavors, but something so quick to throw together that's satisfying and light on the calories, now that's a winner in my book.  I loved that most everything in this dish was fresh.  The herbs make a huge difference so don't skip them!  I used nappa cabbage for the shell but you could also use another lettuce, like butter lettuce, if you prefer. The only sauce in this dish is the sauce on the turkey, which is how I prefer it.  I like the contrast of the fresh herbs and cabbage to the warm saltiness of the meat.  But, if you feel like you need something more saucy on top, you could add a little hoisin, sweet chili sauce or even more sriracha.


Thai Ground Turkey Wraps
1 lb. ground turkey
2 Tbsp. olive oil
2 cloves garlic, minced
1 Tbsp. fresh grated ginger
pale section of lemongrass finely chopped (or 1 drop lemongrass essential oil)
1 jalapeno, finely diced
juice of 1 lime
2 Tbsp. fish sauce
1 tsp. brown sugar
1 tsp. Sriracha
1/3 cup chopped chilantro
1/3 chopped fresh basil
1/3 cup chopped fresh mint
3 green onions, chopped
1/4 small head of red cabbage, thinly sliced
Nappa cabbage leaves, whole, for serving

Optional garnishes:
chopped peanuts
sweet chili sauce
hoisin sauce

Heat olive oil in a large skillet over medium high heat.  Add garlic, ginger,  and lemongrass and saute about 60 seconds, until fragrant. Add ground turkey and cook until no longer pink. If using lemongrass oil instead of lemongrass, add at this point, after turkey is cooked.  Be careful not to add too much or it will be overpowering.  You may want to dip a toothpick into the bottle then swirl it in the meat.

In a small bowl, stir together lime juice, fish sauce, brown sugar and Sriracha.  Pour over cooked ground turkey, toss in the chopped jalapeno, stir to evenly distribute sauce and let sit 5 minutes.

Remove meat from heat and toss in fresh herbs and red cabbage.  Scoop onto nappa cabbage leaves, top with green onions and other garnishes as desired.

Easy Chicken Pad Thai

A few months ago for date night my husband and I went out to a local Thai restaurant.  We totally loved it!! Well I knew my husband already did, but I was smitten.  It was fresh and delicious and so flavorful. I ordered one of their most popular dishes, Thai Basil Chicken, and my husband ordered his standby at any Thai restaurant, Pad Thai.   All so yummy!

Since discovering that I love Thai food, my husband has been begging me to make it at home.  I've made this dish a few times and have improved upon it along the way.  I love adding the fresh herbs and veggies and all those brilliant colors! It definitely makes it taste better!

Make this Pad Thai at home and you won't be missing your usual take out.

Easy Chicken Pad Thai
serves 4-6
for the sauce:
1/4 cup tamarind paste
1/4 cup fish sauce
1/4 cup brown sugar
1 tsp. hot chili sauce 

for the noodles:
6 oz. rice noodles
*2 chicken breasts, cut into bite-sized pieces
1 1/2 cups fresh bean sprouts
3 cloves garlic, minced
3 eggs
1 cup purple cabbage, shredded
1 cup carrots, julienned
1 cup red pepper, julienned

for the garnishes:
peanuts, roughly chopped
fresh basil, chopped
fresh mint, chopped
fresh cilantro, chopped
fresh lime wedges

To make the sauce, whisk all sauce ingredients in a bowl and set aside.  Bring a pot of water to a boil and cook rice noodles 2 minutes.  Drain and set aside.

Made sure everything is chopped and ready to go.  Once the cooking gets going, it goes pretty fast.

The key to making this work well is to only cook 1-2 servings at a time.  Heat 1-2 tablespoons light olive oil (or vegetable oil) in a wok or frying pan over high heat. Add about 1/3 of the chicken and stir-fry until half cooked. Add 1-2 tablespoons of sauce and one garlic clove, minced. Stri-fry about 30 seconds.  Add about 2 ounces of noodles  (a large handful), and 1/4 cup sauce to the pan and stir until the noodles soften and are well-coated.  Add a little water if it starts drying up. Push noodles to the side and crack an egg in the pan.  Let it cook about 10 seconds then toss it around in the noodles to finish cooking.  Add 1/2 cup of bean sprouts to the pan along with a couple tablespoons of chopped peanuts. Stir-fry another minute then remove from heat and slide out onto a serving plate.  Top with veggies and garnishes.  Serve warm.

Repeat two more times with the rest of the ingredients.  For the pan I used, I found it helpful to deglaze the pan in between batches.  Simply add enough water to cover the bottom of the pan and bring it to a boil.  Scrape anything off the inside of the pan then pour it out and wipe it off. 

*Feel free to add one more chicken breast if you're feeding more people or like more meat.  I tend to load up on the veggies and use less meat.


SOURCE: Adapted from Use Real Butter

Thai Steak Salad

It is very seldom that we eat beef, even less that we eat steak.  I absolutely love this salad though and thought this weekend would be perfect for a little splurge.  I have had the original version of this recipe for probably almost 10 years.  It was in one of my most favorite Cooking Light Cookbooks.  What attracted me at first was the beautiful picture in the cookbook.  The bright purple cabbage and orange carrots contrasted against a bed of lovely greens. 

This salad also has three of my favorite fresh herbs: basil, cilantro and mint.  While I have eaten them and love them separately, they are amazing all together in this salad.  It is a HUGE burst of flavor going on in your mouth! The dressing uses a bit of Thai fish sauce which adds great flavor in small amounts.  If you're not a fan of fish sauce or can't find it, this Ginger Lime Dressing is a good substitute.  It is my all time favorite dressing and use it on my Asian Slaw whenever I make it.


Thai Steak Salad
for the marinade:
1 flank steak (or ribeye or sirloion)
2 Tbsp. soy sauce
2 Tbsp. red cooking wine (can also use sherry or red wine vinegar)
2 cloves garlic, minced
2 tsp. brown sugar
2 Tbsp. olive oil

for the salad:
1 small nappa cabbage, shredded
1/4 small red cabbage, shredded
2-3 cups baby spinach
2 large carrots, peeled and small-diced (julienned or shredded works too)
1/2 (or more) fresh cilantro leaves
1/2 cup (or more) fresh basil leaves
1/2 (or more) fresh mint leaves

for the dressing:
1/4 cup fresh lime juice (about 1-2 limes depending on how big and how juicy)
1 Tbsp. brown sugar
2 Tbsp. soy sauce
1 Tbsp. fish sauce
2 tsp. fresh minced garlic
1 Tbsp. Sriracha (sweet chili sauce)

garnish:
chopped peanuts


Combine marinade ingredients and place in a ziploc bag along with steak and marinate for at least 30 minutes, up to 2 hours.

Combine salad dressing ingredients and set aside. 

In a large salad bowl, combine salad ingredients and set aside. 

When you are ready to cook the steak, drizzle 1-2 tablespoons of olive oil in a large grill pan and heat over medium-high heat.  Cook steak about 4-5 minutes per side, or until desired degree of doneness.  Remove from heat and let rest at least 5 minutes.  Slice steak across the grain in thin slices.

When ready to serve, toss the salad with a little bit of the dressing.  Divide salad between plates and top with sliced steak and chopped peanuts.


SOURCE: Adapted from Cooking Light and Pioneer Woman

Spicy Bok Choy Rice Bowl

So, I found out the other day my husband thinks I drink a green smoothie and eat a salad every day.  I kind of laughed inside because although that would be great, it doesn't always happen!  Hey at least I eat them enough that my family knows how much I love them and one day they may even follow in my footsteps.

I got some bok choy in my CSA basket a couple weeks ago and I wasn't quite sure what I wanted to do with it.  I looked up recipes for steamed and cooked bok choy and they didn't look that appetizing.  I prefer to eat my greens raw rather than cooked.

Anyway I had time one day to actually make my own lunch, rather than just nibble on my kids' leftovers, so I decided to throw together some of my favorite slaw ingredients and a simple dressing and it was heavenly!  I don't eat a ton of rice so I kind of surprised myself when I went back for seconds. This makes a great lunch; perfectly filling but not too heavy and loaded with nutrients and flavor. 


Spicy Bok Choy Rice Bowl
3/4 cup brown rice
1 1/2 cups vegetable stock
3-4 large bok choy leaves, thinly slices and
1 medium carrot, shredded
3-4 radishes, thinly sliced
1/2 cup frozen peas, thawed
1/4 cup cilantro, chopped
2 green onion, thinly sliced

for the dressing:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
2 cloves garlic, minced
1 tsp. ginger, grated
pinch red pepper flakes

Garnish:
sesame seeds

Place rice and vegetable stock in a saucepan and bring to a boil.  Reduce heat to low, cover and simmer for 50 minutes.

Prepare veggies in a salad bowl and set aside. 

Whisk all dressing ingredients in a small bowl and set aside.

When rice is done cooking, fluf and allow to cool.  You can even spread it out on a plate or tray to cool it quicker. 

When rice has cooled, add it to the salad bowl and toss with veggies. 

Drizzle with some of the dressing and toss again.  Serve in salad bowls and garnish with sesame seeds.

Chicken and Veggie Stir-Fry

Oh, I have been searching high and low for a good stir fry sauce.  My husband loves stir fry just about any way he can get it and I only like it if it has a good sauce...and lots of sauce too.  I've tried many, many different sauces only to be constantly disappointed and leaving my husband to eat all the leftovers becauses I just can't bring myself to!

Well, I don't know what it is about this combination of ingredients, but they're pretty great. Easy and tasty and makes plenty of sauce.

You can use whatever veggies are on hand, but I try to make sure I  have a few different colors going on so it's more pleasing to the eye (that definitely makes it taste better too). I also like to load up on the veggies so I just chop a bunch and throw them in a big bowl to cook.  Some of the amounts in the recipe below give a range in case you want more or less veggies.

Chicken and Veggie Stir-fry
for the stif-fry:
2 chicken beasts, cut into bite-sized pieces
1/2 bunch of asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas, tips trimmed and cut in half or thirds
1-2 red bell peppers, diced
2 medium carrots, julienne
4-8 oz. mushrooms, chopped or sliced

for the sauce:
1/4 cup soy sauce
2 Tbsp. cooking sherry
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 tsp. sesame oil
2 tsp. cornstarch
2 shallots, sliced thin
2 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/2 teaspoon red pepper flakes
Salt and pepper

Chop veggies and set them aside.  Slice chicken and place in large preheated frying pan.  Drizzle olive oil to coat the bottom of the pan and cook chicken until no longer pink.  Remove to a clean dish.  Wipe out pan, if necessary and add another drizzle of olive oil or water.  If you have more rather than less veggies you may want to cook them in two batches.  Saute veggies until crisp tender and are still bright in color.

While veggies are cooking, whisk together sauce ingredients and set next to the stovetop.

When all veggies are finished cooking, return cooked chicken back to the pan. Whisk sauce one last time, to mix in any cornstarch that may have settled to the bottom, and add it to the pan.  Cook until sauce is bubbly and has thickened; about 2-3 minutes. 



SOURCE: Adapted from The Kitchn
Remove from heat and serve with hot cooked rice.

Easy Sesame Peanut Noodles

These noodles are fabulous! They are quick and easy and it's about the only time my kids ever get to eat ramen (minus the little msg packet).   Since my kids are peanut butter fiends, these noodles bode well with them.  They eat them without complaint!  I usually serve them with raw cucumber, carrots and sliced red pepper on the side for the kids, but you could also slice the veggies thin and mix them in as well. 

This is a MUST HAVE for those crazy busy weeknights when you just don't have time to cook anything else.  Minimal prep, yummy taste and better than Ramen!

Easy Sesame Peanut Noodles
for the sauce:
1/4 cup natural peanut butter
1/4 cup canned coconut milk*
1 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. sweet chili sauce
1 clove garlic, finely grated over a microplane
1 tsp. fresh ginger, finely grated over a microplane
juice of 1 lime

4 Ramen packets, just noodles
garnish: sliced green onion

Add all sacue ingredients together in a small mixing bowl and whisk until smooth.  If it's still lumpy after whisking, put it in the microwave for about 15-20 seconds to soften the coconut milk and peanut butter.  If it's too thick add water, 1 tablespoon at a time, to desired consistency. 

Cook ramen noodles (do not use the seasoning packet!!!) and drain.  Return noodles to pan.  Pour sauce over warm noodles and stir.  Garnish with green onion, if desried. 

**Don't know what to do with the leftover can of coconut milk?  Here's some ideas.
-store in fridge in about 1-cup portions
-Thai Coconut Rice
-Fall Vegetable Curry
-Bean Curry
-Peaches and Cream Steel Cut Oats
-Crispy Coconut Chicken Fingers

Thai Chicken Slaw

Asian slaws are one of my most favorite salads of all time!  They are hearty, don't wilt and have tons of flavor and COLOR!  With colder temps upon us things can get kind of dreary and boring.  Who wouldn't welcome a pop of color and flavor?  This is a great salad to eat throughout the colder months because cabbage is readily available and even inexpensive.  In fact, the components of this salad are all inexpensive and pack a lot of nutritional punch!

I don't usually put chicken on my Asian salads but I couldn't resist slow cooking this chicken in the crock pot with some sweet chili sauce and coconut milk!  I love those flavors in Asian dishes. The result is an amazingly moist and delicious meat to shred over your salad.

Thai Chicken Slaw
2-3 boneless, skinless chicken breasts 

For the marinade:
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/2 cup canned coconut milk (full-fat)
1 Tbsp. brown sugar
2-3 garlic cloves, pressed or finely minced
1/4 cup natural peanut butter
2 Tbsp. fresh ginger, grated
1 lime, juiced
1 Tbsp. soy sauce

Whisk marinade ingredients together in a medium-sized saucepan. If sauce seems too thick feel free to add more lime juice or vinegar.   Bring to a simmer over medium-high heat.  Reduce heat and simmer about 3-4 minutes.  

Place chicken in a crock pot and pour about 1/3 cup of the marinade over it, reserving the rest for the dressing on the salad.  Cook on high heat 4-5 hours or until shreds easily.  Remove chicken from crock pot and shred the return it to crock pot to sit in the juices.

For the salad:
1/4 red cabbage, thinly shredded
1/4 green cabbage, thinly shredded
3 green onions, sliced
1 large cucumber, peeled and chopped
1 sweet red bell pepper, sliced and chopped
1 cup frozen, thawed edamame (look for non-GMO on the packaging)
1 large carrot, peeled and diced
1/2 cup cilantro, chopped
1/4 cup fresh basil, chopped
2-3 Tbsp. fresh mint, chopped

Place all salad ingredients in a large salad bowl and toss.

To serve, top individual salad servings with shredded chicken and reserved dressing.


SOURCE: Adapted from How Sweet It Is

Spicy Basil Chicken with Sweet Peppers and Snow Peas

I cook a lot of Asian and Thai-style dishes, partly because they don't use dairy, but mostly because they are so delicious! I have really grown to love this style of food.

As you know from my last post, I was looking for anything and everything that I could make using fresh basil. The stuff just speaks to me. I walk by it in the grocery store and I JUST CANNOT RESIST! So, when I came upon this recipe recently, I knew I would have to make it soon.

Let me tell you, this is not your mamma's chicken and rice dinner!

If you have never used fish sauce, don't be intimidated! I was for a while. And then even after I bought a bottle and opened it up I wondered if it really would taste good, because, honestly it doesn't smell that good by itself. There's something about it though when you add it in Asian dishes. It magically transforms them, deepening the flavor and giving it that salty bite. Be warned though, don't be heavy handed...a little goes a long way.

The dish is balanced out with a little sweet and spicy from the sweet chili sauce and, of course that pop from the fresh basil added in at the very end.

Spicy Basil Chicken with Sweet Peppers and Snow peas
olive oil
1/4 cup onion, finely diced
2 red bell peppers
1/2 lb snow peas, trimmed and cut in half, if desired
3 garlic cloves, minced
6 skinless, boneless chicken thighs, cut into 1-inch pieces
2 Tbsp. fish sauce
4 tsp. low-sodium soy sauce
2 Tbsp. sweet chili sauce
2 tsp. water
1 teaspoon cornstarch
1/2 cup sliced basil leaves

Thai Coconut Rice (omit cilantro for this recipe)

Heat a large nonstick skillet over medium-high heat. Drizzle olive oil and swirl to coat. Add onion and saute until soft and translucent, about 3-4 minutes, then add peppers and peas and saute another 3-4 minutes, until they are crisp-tender. Add garlic to pan during the last 30 seconds or so of cooking. Remove veggies to a plate and set aside.

Add another drizzle of olive oil to the pan and let it heat up. Add the chicken pieces and cook until chicken is no longer pink. While chicken is cooking, combine fish sauce and the next 4 ingredients in a small bowl Stir with a whisk to combine.

Return veggies to the pan with the chicken and add fish sauce mixture. Cook for 1 minute or until mixture thickens, stirring to coat chicken and veggies. Remove from heat. Stir in basil. Serve warm with Thai Coconut Rice.


SOURCE: Adapted from Cooking Light on myrecipes.com

Spicy Thai Coconut Shrimp Soup

I had to hurry and sneak this soup in while the weather is still in limbo. It's been unseasonably warm this winter and now that spring is on the verge, we've got snow in the forecast. Silly weather.

Anyway, whether the weather cooperates or not, you'll be happy you tried this soup. It is amazingly delicious! My husband and I couldn't stop eating it. It's also super fast to throw together. Make the soup while the rice is cooking and it will all be ready at the same time.

This soup gets it's kick from serrano peppers and it's slight sweetness from the coconut milk. The flavors balance out with the addition of fresh lime, ginger and basil leaves. Don't have shrimp around? Go ahead and switch it out for a couple of cut up chicken breasts.

Spicy Thai Coconut Shrimp Soup
2 Tbsp. olive oil
2 serrano peppers, seeds removed and finely diced
6 cloves garlic, minced
1 Tbsp. ginger, peeled and minced (or grate it on a microplane, if you have one, no peeling necessary)
5 cups low sodium chicken broth
2 cans (13.5-oz) coconut milk, light or regular
3 Tbsp. fish sauce
2 tsp. black pepper
1 tsp. salt
8 whole basil leaves, chopped into ribbons
zest and juice of 1 lime
1/2 lb. large shrimp, raw, peeled and deveined, tails Off (can Substitute 1 Cup, Chopped Raw Chicken)
Hot cooked Thai Coconut Rice (omit toasted coconut and cilantro)

Heat the olive oil in a large pot over medium-high heat. Add the chili and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.

Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.

Serve with a large spoonful of hot cooked coconut rice.


SOURCE: Adapted from Domestic Fits

Basil Chicken in Coconut Curry Sauce

Goodness we have been eating some fabulous food around here lately. I'm not sure if it's the food that's a little extra special or if it's just we haven't had real food in so long anything and everything sounds soooo delicious!

I was looking at my long line-up of posts waiting to debut and deciding which was the next most delicious thing I could post. It was a hard decision (ok, it really only took me about 3 seconds to decide), but this coconut curry totally won.

This seriously is one of the most tasty meals I have had in a while. (Do I say that a lot, because it sounds a little deja vous.) Even better, it's so easy and quick to prepare...AND my kids gobbled it up! You really can't get better than that.

I love coconut curries. This one has a milder taste, but you could certainly intensify the flavor a bit by adding more curry paste and jalapenos, or better yet, try the smaller Thai chilies if you really want a kick. All the flavors go together so perfectly and completely balance each other out. I like to serve this curry with Jasmine rice, but feel free to use whichever rice you prefer.

Basil Chicken in Coconut Curry Sauce
1-2 tsp. red curry paste
1/2 tsp. cracked black pepper
1 tsp. salt
1/4 tsp. chili powder
4 skinless, boneless chicken breast halves, cut into 1-inch pieces
1 Tbsp. olive oil
1/2 large red onion, cut into thin wedges (1 cup)
2 fresh jalapeno chile peppers, seeded and finely chopped
5 cloves garlic, minced
1 13 1/2 - 14 ounce can unsweetened coconut milk
3 Tbsp. snipped fresh basil
1 tsp. grated fresh ginger
3 cups hot cooked Jasmine rice

In a medium bowl combine curry paste, black pepper, 1/2 teaspoon of the salt, and the chili powder. Add chicken pieces and toss to coat. Cover and let marinate for 1 to 2 hours.

In a large frying pan or wok, heat oil over medium-high heat. Add onion, jalapeno peppers, and garlic to wok; cook and stir about 8 minutes or until crisp-tender. Remove onion mixture from wok. Add chicken to the wok. Cook and stir for 4 to 6 minutes or until no longer pink. Return onions, jalapenos and garlic mixture to wok.

Pour the can of coconut milk into the wok and sprinkle the remaining 1/2 teaspoon of salt. Stir and allow to simmer a few minutes, until heated through. Stir in basil and ginger. Cook another minute or two. Serve over hot rice.

SOURCE: Adapted from Better Homes and Gardens

Thai Chicken Pizza

I absolutely could not wait to share this pizza with you. It was so incredibly delicious and quite unique too. If you love Thai food, this is right up your alley. The pizza has pretty typical toppings found in many Thai dishes: carrots, red pepper and cilantro. And the sauce....oh the sauce!!! Let's just say I could swim in it and slurp it up all day. It's the most amazing thing ever. I found myself using the leftovers for pasta, dipping veggies, and as a salad dressing.

I threw this together rather quickly on some Indian Naan bread. It makes a fabulous lunch or a speedy weeknight dinner.

Thai Chicken Pizza
4 Indian Naan bread
1 cup cooked chicken, shredded or chopped
1 red pepper, julienne
2 green onions, chopped
1-2 medium carrots, cut into matchsticks
1/2 bunch cilantro, chopped
1 1/2 cups mozzarella cheese, shredded
Thai Peanut Sauce (recipe below)
sweet chili sauce

Preheat oven to 400 degrees F.

Make the Thai peanut sauce and set aside. Gather the veggies and chop them up accordingly. In a small bowl, toss the chicken with a little sweet chili sauce.

On each piece of Naan, spread about 2 tablespoons of the peanut sauce. Layer with chicken, peppers, onions, carrots and cilantro. Top with a small handful of cheese. Bake about 7-10 minutes.


Thai Peanut Sauce
1/2 C peanut butter
1 lime, juiced
2 1/2 tsp. sesame oil
1 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. honey
2 cloves garlic, minced
1 Tbsp. minced ginger
1/2 cup olive oil
1/4 tsp. salt
2-3 Tbsp. sweet chili sauce
2-4 Tbsp. water

SOURCE:Pizza adapted from Budget Bytes and sauce adapted from Our Best Bites

Linked to...
These Chicks Cooked @ This Chick Cooks

Crunchy Asian Salad

This was a super fun salad to make and eat! It's not difficult in any way, nor are there complex flavors or ingredients. What makes this salad extra special and tasty is the crunchy topping. What fun texture and flavor to add to a simple salad.

I've used both romaine lettuce as well as green cabbage, for a little variety, although most any lettuce or cabbage will do. I've also kept the veggies simple, but feel free to add more.

Crunchy Asian Salad
For the topping:
1 pkg. ramen noodles (flavor packet discarded)
1/4 cup butter
1/2 cup sesame seeds
1/2 cup slivered or sliced almonds

For the salad:
1/2 small head green cabbage, shredded
1/2 head romaine lettuce, shredded
2 red peppers, julienned
1 cucumber, peeled and sliced
6 green onions, thinly sliced

To prepare the topping, crush ramen noodles and add to a small frying pan pan with butter, sesame seeds and almonds. Cook until golden brown, stirring often. Remove to a small plate or dish to cool.

Add all salad ingredients to a large salad bowl and toss to evenly distribute veggies. Serve salad on individual plates, adding salad dressing and topping as desired.

Notes: I used the vinaigrette from this salad because I had leftovers. You could easily just throw together equal parts of rice vinegar and canola oil, a splash of sesame oil, sugar and soy sauce for another quick and easy dressing.

SOURCE: Adapted from Your Homebased Mom

Asian Wonton Salad

This was a fun salad to make and eat! I absolutely loved it. If you look at the ingredients, it doesn't look much different than a lot of other salads. But, what sets it apart is the delicious sesame dressing and the crunchy won tons....oh, the crunchy won tons; talk about fun to eat. I'm all about color in my salads too, because I want it to be eye appealing as well as good tasting, and there was some definite color going on here.

If you like to eat salad a lot, then add this to your repertoire. I love to change up my salads so I don't get tired of eating the same thing all the time. I don't know about you, but I'm also more likely to eat them more often as well if it's not the same old, same old.

I ate this as a main dish without any meat, but if you feel like adding something more substantial, try some grilled or shredded chicken, or even toasted cashews if you want to keep it meatless.


Asian Wonton Salad
1 head romaine lettuce, shredded
1 small head cabbage, shredded
1 pint cherry tomatoes
1/2 red onion, sliced thinly
1 cucumber, sliced
1 cup thinly sliced carrots

1/2 package wonton wrappers (save the other half in the freezer to make for another time)
vegetable oil for frying

Heat about 1 inch of oil in a small or medium frying pan. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). The oil should be around 375 degrees. Place only 3-4 strips in the pan at once; fry for 10 seconds, flip and fry for another 10 seconds or so. They go quickly so watch closely. Remove fried wontons to a paper towel-lined plate or tray. (These can be made ahead of time and kept in an air tight container.)

Shred lettuce and cabbage and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, carrots and red onion. If you are serving the salad immediately, pour only enough salad dressing to lightly coat everything and toss to combine; add wontons and gently toss again or just place them on top. Otherwise, dish out salad portions to each plate and top with dressing and wontons.


Sesame Dressing
2/3 cup rice vinegar
2/3 cup canola oil
2 Tbsp sesame oil
4 cloves garlic, minced
2 Tbsp soy sauce
1/2 cup sugar
4 Tbsp sesame seeds

Place all ingredients into a pint jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.

SOURCE: Adapted from Our Best Bites

Coconut Curry Noodles w/ veggies

Being a food blogger, it isn't often that I make the same dish twice within a short period of time. The only exception being maybe pancakes, which if you've been reading the blog a while, you'll remember I'm a little obsessed with pancakes and I have quite an arsenal of recipes. But, back to these noodles, I made them twice in 2 weeks! Now that's saying something.

I've tried many different Thai-style noodle dishes, which never amounted to more than mediocre in my book. However, when I saw this recipe, for some reason I just had this feeling it was going to work. The flavors in the coconut curry sauce are really perfect for me. I had never used or purchased curry paste before (small bottle found in the Asian section of the supermarket; about $3-4), but I really liked the flavor it lent and didn't think it was too over powering.

This dish is kind of like a stir-fry in that you can really change the veggies up to your liking. I did love the flavors of broccoli, peppers, mushrooms and carrots together and thought they gave great eye appeal as well. You can also substitute the fettuccine noodles for rice noodles, (probably more authentic) but in my experience with rice noodles, they are a bit rubbery and I don't care for them much.

Coconut Curry Noodles with Veggies
1 lb. fettuccine noodles (or rice noodles, if you prefer)
2 small heads broccoli, chopped into florets
1-2 bell peppers (red, orange or yellow), thinly sliced
1 cup carrots, thinly sliced
8 oz. mushrooms (no need to rinse with water, just brush off the dirt with a paper towel), sliced
1/2 c. green onions
1 Tbsp. fresh, minced ginger
1 Tbsp. fresh, minced garlic
1 Tbsp. curry paste (red or green works; I used red)
Juice of 1 lime
1 can coconut milk (I always use full-fat)
2 Tbsp. soy sauce
2-3 Tbsp. sweet chili sauce
sesame seeds, for garnish
lime wedges, for garnish

With the stove on high, bring a large stock pot of water to a boil. In the mean time, prep veggies.

Once water comes to a boil, drop pasta and cook according to package directions.

In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. Set aside.

While the pasta is cooking, heat a generous drizzle of olive or coconut oil in a large frying pan or wok. Add broccoli, peppers, carrots and mushrooms and cook, stirring frequently, over medium-high heat until crisp-tender; about 4-5 minutes. Add the green onion, garlic and ginger and cook another minute or two. Add coconut milk mixture and allow to heat up then remove from heat.

Once pasta is done cooking, drain and pour into a large serving dish. Pour the veggies and sauce over the pasta and toss to coat. Let it sit for about 5 minutes to soak up some of the sauce, toss once more then serve warm.

Garnish with sesame seeds and freshly squeezed lime, if desired.

SOURCE: Adapted from Our Best Bites

*This makes about 6-8 generous portions. I halved the recipe both times I made it and it was perfect for our family. In fact, the first time I made it, there wasn't a LICK left and the second, there was only one helping left that my husband took to work the same week. If you're worried about only using half a can of coconut milk and not knowing what to do with the rest, check out my label on the side for coconut and you'll find many ways to use it up. Otherwise, you can throw some in your fruit smoothie for breakfast. Coconut is very healthy for you, fat and all! Coconut milk will keep in fridge, in an airtight container, about a week.

Linked to...
It's a Keeper Thursday @ It's A Keeper

Asian Wraps with Creamy Peanut Sauce

This is another delicious recipe I snagged from the Smart Cooking the Costco Way Cookbook. It's easily the tastiest dinner dish I've made in a long time. We've eaten it twice recently, so that should say something, especially considering the long list of things I always have waiting to try.

I like Asian slaws to begin with, but I think the thing that really made this meal was the creamy peanuty dipping sauce. I absolutely loved it and I secretly stuck my finger in the bowl a time or two just to lick it off! You just can't have this meal without it. Another thing I liked about this meal was that I could easily make it meatless with very little effort. The second time I made them, I ate mine with avocado slices in place of the chicken and it was every bit as delicious. This just might be your next favorite too, so go on and give it a try.

For the filling:
1 lb. grilled chicken, cut into strips (or sliced avocado for a meatless wrap)
2 cups shredded green cabbage (green, Nappa, Brussels sprouts, etc.)
2 cups packed baby spinach
1/2 cup grated carrot
3 medium radishes, thinly sliced
2 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. canola oil
6 10-inch flour tortillas

For the sauce:
2 Tbsp. canola oil
1/2 small onion, finely chopped
2 garlic cloves, minced
1 Tbsp. fresh ginger, peeled and minced
3/4 cup smooth peanut butter
1 cup unsweetened coconut milk
2 Tbsp. soy sauce
2-3 tsp. hot chili sauce


Mix cabbage, spinach, carrots and radishes in a medium bowl. In a small bowl, stir together rice vinegar, soy sauce and oil. Pour over the cabbage mixture and let stand for 5 minutes.

To prepare the peanut sauce, heat oil in a small saucepan over medium heat. Add onion and cook until tender; about 3-4 minutes. Add garlic and ginger and cook another minute. Set aside. In another bowl, combine peanut butter, coconut milk, soy sauce and hot chili sauce. Add the onion mixture and stir to combine. Thin with water, if necessary.

To assemble the wrap, lay the tortillas on a flat surface. Divide the cabbage mixture evenly over the wraps. Top with chicken. Drizzle peanut sauce over the chicken, then fold in the edges, wrap and serve.

**For a meatless version, swap the chicken out for strips of avocado.

SOURCE: Adapted form Smart Cooking The Costco Way

Linked to...
Recipe Swap Thursday @ Prairie Story
Seasonal Sunday @ Real Sustenance

Ginger Lime Salad Dressing

Is it odd that I'm just posting a recipe for a salad dressing and not a salad? This stuff is dynamite! Ever since I made this dressing weeks ago, I have been eating it like crazy! The dressing was actually part of a steak salad with it's own separate marinade for the meat, but I wasn't crazy about the rest of it, only this dressing. I decided to use it with this Asian Slaw, minus the peppers, instead and was absolutely blown away with how good it was. I've been getting a lot of cabbage in my produce co-op basket and this was a great way to use it up.

Ginger Lime Dressing
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup sugar
2 Tbsp. lime juice
2 cloves garlic, minced
2 Tbsp. fresh ginger, minced (or grated using a microplane)
1 jalapeno, seeded and finely diced (or 1/2 jalapeno, depending on how spicy you like it)

Combine everything but the jalapeno in a blender and blend until emulsified. Add the jalapeno and pour into a serving container.



SOURCE: Adapted from Pioneer Woman on Tasty Kitchen.

Asian Slaw with Roasted Peanuts

I've always enjoyed eating salads but hardly ever took the time to make them at home. However, since embarking on a whole and raw foods quest, I find myself making them quite often and eating them as a main dish, rather than the side dish.

This salad is absolutely delicious. I didn't think I was a slaw person, I never really liked coleslaw, but I've had raw cabbage and brussel sprouts lately and have really enjoyed them. When I saw this salad on Ezra Pound Cake, I was immediately drawn because of the vibrant colors of the purple and green. I just knew it had to be delicious even before tasting it. This salad did not disappoint! Both my husband and I really liked it and will most-likely be having it again in the near future.

Update 4/26/12:Ever since stumbling upon this recipe, it has been my most favorite salad ever and my go-to in a pinch or to take to a family dinner. Even if you don't think you like cabbage you might just be surprised, so try it! I have also started using a different dressing than the original one I posted. Although the original is good, this Ginger Lime Dressing is absolutely amazing and pairs perfectly with this salad. It's sure to be your new favorite too.

For the salad:
1/4 green cabbage, shredded
1/4 red cabbage, shredded
2 large handfuls baby spinach, chopped
1/2 bunch cilantro, chopped
1 bell pepper, julienned
1 cup frozen peas (thawed, not cooked)
1 carrot, shredded
2-3 green onions, sliced
Fresh ground black pepper
1/4 cup unsalted roasted peanuts, chopped

For the dressing:
1/4 cup vegetable or peanut oil
3 tablespoons rice wine vinegar (or white wine vinegar)
Juice of 1 lime
2 tablespoons sesame oil
1 tablespoon fresh ginger, finely grated
1-2 tablespoons brown sugar
1/2 tablespoon soy sauce

In a large salad bowl, toss together cabbage, spinach, cilantro, pepper, peas, carrots and onions. In a smaller bowl, whisk together dressing ingredients. Pour over salad and toss to coat. Add roasted peanuts and black pepper. Serve immediately. (If you plan on having this for more than one meal, you may want to have the dressing on the side so that it doesn't wilt the salad.

SOURCE:Adapted from Ezra Pound Cake

This recipe linked to Potluck Sunday at Mommy's Kitchen.

Chinese Chicken Salad

This is really a no-brainer. We love this salad. It's quick, easy and very tasty. Lately, I'm all about throwing things together as quickly as possible. Ya throw the chicken on the grill and in the 5 minutes it takes to cook, you have the cabbage shredded, the onions chopped and the rest of it ready to throw on top. You could really use just about any leaf lettuce or cabbage for this salad. Try purple cabbage and mix it with another leaf lettuce for a more vibrant color! I just stuck with plain old cabbage because it's so healthy.

Did you know that cabbage is high in vitamins A, C, E, & B as well as fiber? It can also lower the risk of some cancers and inhibit infection.

1 head cabbage
2 chicken breasts
1 bunch green onions
Kraft Asian Toasted Sesame Dressing
mandarin oranges
Sliced Almonds
Chow Mein Noodles (optional)

Preheat barbecue grill on medium setting. While grill is heating up, brush the sesame dressing on both sides of each chicken breast. Grill 3-4 minutes per side, maybe more or less depending on thickness. While chicken is cooking, shred cabbage and put in a large salad bowl. Cut off just the tip from both ends of the green onions then cut them up on the diagonal, using both the green and white part. Toss green onions and oranges in with the cabbage. Place almonds and noodles separate serving dishes to add to individual salads.

When chicken is done cooking, let rest for about 5 minutes. Either cut into 1-inch strips or small cubes.

To serve salad, scoop cabbage, onions and oranges onto a salad plate and top with chicken, noodles (if desired), almonds and salad dressing.

Tangerine Beef with Peppers and Onions

Oops, I don't know what happened, here's how the original post was supposed to read:

This meal was supposed to be the orange beef way back from my January monthly menu, now here it is the end of February and I"m just now getting to it. When it was time to get this meal ready, I couldn't find the recipe I had planned to use so I went to Food Network's website, which I don't do a whole lot, and on the home page was a picture and a link to Guy Fieri's Tangerine Beef. I knew immediately that it would replace my orange beef and my thoughts were only confirmed when I read all the wonderful reviews about it. I did things a little differenly than the original recipe, but I think it turned out wonderfully. I loved the strong flavor of the tangerine coming through.

For the marinade:
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri-tip, cut in thin strips on the bias

For the sauce:
2 tablespoons cooking sherry
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
juice of 1 tangerine

For the stir-fry:
3 tablespoons olive oil, divided
2 tablespoons minced fresh ginger
zest of 1 tangerine, divided
1/2 onion, cut in wedges
1 red pepper, julienned

For the garnish:
2 tablespoons toasted sesame seeds
half of the tangerine zest

In a bowl or resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the.

Whisk together the sherry, hoisin, honey, soy sauce, and tangerine juice until completely combined.

In large pan or wok, heat about half the oil on high heat. Add the onion and pepper and saute until tender; about 3-4 minutes. Remove to a bowl and set aside. Heat remaining oil and add the ginger, half of the zest and beef and cook for 2 to 3 minutes. Return veggies to pan and add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with remaining tangerine zest and sesame seeds.

1 serving=1/4 of recipe with 1/2 cup rice
4 servings
Calories per serving:455

NOTES:If you'd like to add some heat, just add some chili sauce or red pepper flakes into the sauce when you mix it together.

SOURCE:Adapted from Guy Fieri

Orange Cashew Chicken with Broccoli

5 Tbsp. vegetable oil
7 boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
1 large onion, thinly sliced
4 large garlic cloves, chopped
2 red bell peppers, seeded and sliced
1 16-oz bag broccoli florets
1 rounded tsp. red pepper flakes
1/2 Tbsp. ground coriander
zest and juice of 2 oranges
1/2 cup tamari
3 Tbsp. honey
3 cups chicken stock
1 Tbsp. cornstarch
1-3 cups roasted, unsalted cashews
1/2 cup fresh cilantro leaves

Preheat a large, deep skillet with 3 tbsp. oil. Season chicken with salt and pepper and brown. Remove chicken to a plate. Return skillet to heat and add 2 Tbsp. oil, onions, garlic, red bell pepper, broccoli, red pepper flakes, and coriander and cook, stirring frequently; 3-4 minutes, or until veggies are tender. Add orange zest and juice, tamari, and honey. Stir, scraping up brown bits. Add chicken stock and bring to a simmer. Return browned chicken to pan and cook another 5 minutes or until chicken is cooked through. Mix cornstarch with a splash of water in a bowl and add to pan to thicken. Add cashews and serve over ginger noodles. Garnish with chopped cilantro.

Serve with Ginger Noodles

NOTES:This is from Rachel Ray's 2, 4, 6, 8, Meals for Couples and Crowds and serves 8. We halved it for our family. It's delicious and goes really great with the noodles.