my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.

Entries in Asian (25)


Asian Chicken Pizza

We ate almost 10pm.  Sorry about the dark picture!

When putting together our menu this week, I came across this pizza recipe on Lauren's Kitchen, which after following many links to other bloggers who made it, originated from Pizza by James McNair.  I showed Joel the picture and he hesitated to agree with it, saying that it doesn't look bad but that he wasn't too sure about it.  We decided that we'd give it a try on Wednesday after sailing.  When Joel walked in the door (at 9:30ish--after it had been out of the oven for a half hour!) he immediately made a comment about how amazing the house smelled.  As soon as he took his first bite, he couldn't get another fast enough.  I'm really glad that we decided to try this pizza.  It is a recipe I can't wait to try again (and again, and again...)!

Pizza dough (we used homemade)
5 ounces Chicken
1/2 teaspoon Red Pepper Flakes
3 Garlic Cloves, minced
1/4 cup Soy Sauce
2 1/2 tablespoons Honey
3/4 cup Rice Wine Vinegar or Cider Vinegar
1 cup Mozzarella Cheese
Olive Oil
Sesame Seeds (optional)
2 tablespoons Scallions, sliced

Cook the chicken (we grilled it), cut it into small pieces, and set aside.  In a bowl, combine the red pepper flakes, garlic, soy sauce, honey, and vinegar and stir well.  Pour the sauce mixture into a saucepan over medium heat and cook until it becomes thick and syrupy, about 10 minutes.  Add the chicken and toss to coat.  Spread the dough onto a pizza pan and brush the top with olive oil.  Evenly distribute the glazed chicken mixture over the top of the dough.  Top with cheese and sprinkle with sesame seeds.  Bake the pizza at 450 degrees for 10-12 minutes.  Top the hot pizza with sliced scallions and serve.


Sesame Cashew Noodle Bowl

At our co-op, there is a section of ready-made, packaged foods that we like to grab when we need a quick lunch or dinner.  Last week, we happened to stop there to pick up a few things at lunch time.  I grabbed a caprese sandwich from the case and Joel grabbed a noodle bowl.  I'd had this noodle bowl before and it was very good.  We wrote down all the ingredients that were listed on the package and decided we would try to recreate it one night.  Last night, I met a girlfriend out for dinner, but Joel was home so he decided to give this noodle bowl a try.  I'd say he hit the nail right on the head with this one.  It was so delicious...yeah I snuck a taste before I left for dinner!

1 package (8 ounces) Udon Noodles
2 Garlic Cloves, minced
1/4 cup Unsalted Cashews
Handful of Cilantro, chopped
1 small Broccoli Crown, cut into florets
3-4 Scallions, sliced
1/2 Red Bell Pepper, diced

3 tablespoons Sesame Oil
4 tablespoons Soy Sauce

Fill a large pot with water, about 3/4 of the way full and bring to a boil.  Put the noodles in the water and bring it back to a boil.  When it reaches a boil, add 1 cup of cold water and bring back to a boil.  Continue to add 1 cup of water and bring to a boil for 10 minutes.  Strain the noodles and rinse with cold water.  Place the cooked noodles in a large bowl.  Add the garlic, cashews, cilantro, broccoli, scallions, and red pepper; mix well to combine.    Pour in the sesame oil and soy sauce.  Stir well to be sure that all ingredients have been coated with the "sauce".  Refrigerate until serving.


Sesame Soba Noodles

It has been a while since we've had some sort of Asian inspired noodle bowl for dinner.  When flipping through some of my saved recipes, I came across this one from Annie's Eats, which was also posted by several other bloggers.  This was planned for last week, but as per usual, things changed and it got pushed back to Sunday.  We loaded this up with slightly more veggies than the recipe actually called for, but it was delicious either way.

For the Dressing:
1/2 cup Soy Sauce
2 tablespoons Sesame Oil
2 tablespoons Canola Oil
2 tablespoons Rice Wine Vinegar
2 Garlic Cloves, minced
4 Green Onions, chopped
1/4 cup Cilantro, chopped

Combine all ingredients in a bowl and whisk well to blend.  

For the Salad:
1 pound Soba Noodles
1 Red Bell Pepper, seeded and sliced thin
1 cup Red Cabbage, shredded
2 Carrots, peeled and shredded
1 1/2 cups Edamame, shelled and cooked
Toasted Sesame Seeds, for serving

Cook the soba noodles according to package directions.  Drain well and rinse with cold water.  Transfer the noodles to a large mixing bowl and add the vegetables.  Pour the dressing over the top and toss well so that everything is coated with the dressing.  Sprinkle the top with toasted sesame seeds and serve cold or at room temperature. 


Cashew Chicken

I think I may have just found my new favorite stir fry dinner on How Sweet It Is!  The ingredients in this dish are very simple, yet when they are combined, something amazing happens.  The salt from the soy sauce and sweet from the honey make for a perfect combination.  This meal was so quick to throw together with quite amazing results.  I look forward to adding this to our regular rotation of meals!

2 Boneless, Skinless Chicken Breasts, chopped
2 tablespoons Cornstarch
2 tablespoons Olive Oil
1 cup Mushrooms, sliced
1/2 Red Pepper, sliced thin
3 Scallions, chopped
1/4 cup Shelled Edamame
2 Garlic Cloves, minced
1/2 cup Unsalted Cashews
3 tablespoons Honey
3 tablespoons Soy Sauce

Heat a skillet on medium heat and add 1 tablespoon olive oil.  Add the mushrooms and saute until soft, about 5 minutes.  Remove from the skillet.  Season the chicken with salt and pepper, then sprinkle the cornstarch on the chicken pieces and make sure each piece is somewhat coated.  Add the remaining olive oil to the skillet and add the chicken.  Brown on both sides until cooked through, about 5 minutes per side.  Add garlic, red pepper, edamame, half of the scallions, and the cashews.  Stir for 30 seconds, then add the mushrooms back to the dish.  Turn the heat to medium low.  In a small bowl, mix the soy sauce and honey.  Pour into the skillet, coating the chicken and vegetables.  Serve over jasmine rice and top with the remaining sliced scallions.  


Chicken Pot Stickers

We tend to cook our fair share of Asian food in our house, though I've never tried my hand at pot stickers.  Way back in May, I bookmarked this recipe on Back to the Cutting Board, which actually came from the Weight Watchers Complete Cookbook, which I have.  Tonight, we finally made them for dinner.  After trying these little dumplings, I don't know what made me wait this long!  These were absolutely delicious!!!  I will say that it took a little bit of tedious work, and made a mess of my pan, but it is totally worth it!  These rival the pot stickers that Joel likes so much at the Thai restaurant around the corner from us, as well as the ones they make fresh at our grocery store!  I'd make these again and again!

1/2 pound Ground Chicken Breast
1/2 cup Napa Cabbage, finely shredded
1 Scallion, minced
2 teaspoons Soy Sauce
1 teaspoon Cornstarch, dissolved in 2 teaspoons Water
1/4 teaspoon Mustard Powder
1/8 teaspoon Black Pepper
20 (3-inch square) Won Ton Wrappers (I used 6 inch egg roll wrappers, since I had them)
4 teaspoons Peanut Oil (I used walnut oil)
1 cup Chicken Broth (I used vegetable broth)
1 teaspoon Flour
1 teaspoon Sesame Seeds, optional

In a medium bowl, combine the chicken, cabbage, scallions, soy sauce, dissolved cornstarch, mustard, and pepper.  Working with one won ton at a time, spoon 2 teaspoons of chicken mixture into the center of the wrapper.  Using your fingertips, moisten the edges of the won ton wrapper and fold it diagonally to form a triangle.  Seal the edges carefully, pressing out any air.  Repeat with remaining won tons and filling.  Since won ton wrappers tend to dry out quickly, keep them covered in plastic while you are working.  In a large nonstick skillet, heat the oil until it is almost smoking.  Place the dumplings in a circle in the skillet.  Reduce the heat slightly and cook for 5-7 minutes, or until the bottoms are golden.  Meanwhile, in a small saucepan, bring the broth to a boil.  Remove from heat and sprinkle in the flour, whisking until dissolved.  Pour the broth over the dumplings and cook, partially covered, until the liquid evaporates.  Uncover and cook until the bottoms are crisp.  Carefully loosen the dumplings with a spatula.  Sprinkle with sesame seeds and serve with dipping sauce on the side.

Dipping Sauce:
2 tablespoons Chili Sauce
1 tablespoon Fresh Cilantro, finely chopped
1 tablespoon Teriyaki Sauce
1 teaspoon Rice Wine Vinegar
1 teaspoon Fresh Ginger, peeled and minced
Pinch of Cayenne (I omitted)

Place all ingredients in a small bowl and whisk until combined.