Slow-Cooker Orange Chicken

Ingredients:

1/4 C Corn Starch
1 t Kosher Salt
1/2 t Ground Black Pepper
1 1/2 lbs Boneless, skinless chicken thighs (cut into bite-size pieces)
2 T Grapeseed Oil (or other cooking oil)
1 T Grated Orange Zest (about one orange)
3/4 C Freshly Squeezed or Store-bought Orange Juice
2 T Granulated Sugar
1/4 C Honey
1 T Cornstarch
1 T Soy Sauce or Coconut Aminos
1 T Rice Vinegar
2 Garlic Cloves, minced
1 t Toasted Sesame Oil
1/2 t Grated Peeled Ginger or 1/4 t Ground Ginger
1/8 t Crushed Red Pepper Flakes

Green onions, sliced

Sesame seeds

Directions:

Combine cornstarch, salt and pepper. Toss with chicken pieces until well coated.

In a large skillet over medium-high heat, heat the oil until it begins to shimmer. Add the chicken pieces (in batches if necessary) and fry on both sides until cornstarch coating is crispy and dry. Place chicken pieces in slow-cooker.

In a medium bowl, whisk together orange zest, orange juice, sugar, honey, remaining 1 T cornstarch, soy sauce, rice vinegar, garlic, toasted sesame oil, ginger and red pepper flakes. Pour orange sauce over chicken pieces and toss to coat pieces with the sauce.

Cook on low about 2 hours or on high for about 1 hour or until chicken is done. Remove lid from slow-cooker and continue cooking on high until sauce reaches desired thickness.

Serve over white rice topped with sliced green onions and sesame seeds.

Yield: 4-6 servings

* Adapted from https://www.thekitchn.com/slow-cooker-orange-chicken-recipe-253412

Sticky Garlic Pork Chops

Ingredients:

4 Pork Chops (boneless or bone-in)
1/3 C Brown Sugar
6 Cloves Finely Minced Garlic
1/4 C Rice Vinegar
2 T Asian Fish Sauce
1 T Soy Sauce
1 T Ketchup
1/2 t Black Pepper
2 t Siracha, or to taste
1 t Light Flavored Olive Oil

Directions:

In a small bowl, whisk together brown sugar, garlic, vinegar, fish sauce, soy sauce, ketchup, black pepper and siracha.

In a zip-lock bag or baking dish, place in pork chops and pour over sauce. Toss several times to coat. Marinate in the refrigerator for 1-2 hours. Turn every half hour during marination time.

Remove from refrigerator and scrape off excess marinade. Reserve all marinade.

Brush olive oil in a large non-stick skillet. Place in pork chops and cook over medium heat for about five minutes per side.

Remove pork chops to a plate and scrape all reservered marinade into the pan. Reduce sauce until it thickens to your desired viscocity.

Transfer pork chops back into sauce and reduce heat to medium-low. Toss and baste as needed until pork chops are cooked through or to desired doneness.

Serve with extra sauce on top!

* Adapted from https://foodwishes.blogspot.com/2018/01/sticky-garlic-pork-chops-what-do-you.html

Slow-Cooker Korean Beef

Ingredients:

1/2 C Water

1/2 C Soy Sauce

1/2 C Brown Sugar, packed

4 Garlic cloves, minced

1 T Sesame Oil

1 T Rice Vinegar

1 T Fresh Grated Ginger

1/2 t Onion Powder

1/2 t White Pepper

3-4 lb Beef Chuck Roast

2 T Cornstarch

1/4 C Water

1 t Sesame Seeds

2 Green Onions, sliced

Directions:

Place roast in slow-cooker. 

In a small bowl combine water, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, onion powder, and white pepper. 

In another small bowl, mix cornstarch with 1/4 C water. 

Stir cornstarch mixture into soy sauce mixture. Pour over roast. 

Cook on low for 7 hours. Shred beef and continue cooking one more hour. 

Serve over rice and top with sesame seeds and green onion slices. 

* Adapted from http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

Beef Lo Mein

Ingredients:

8 oz Spaghetti, uncooked and broken in half

1 t Sesame Oil

1/4 C Beef Broth

2 T Brown Sugar

3 T Soy Sauce

3 T Peanut Oil

1 lb Beef Sirloin Steak, cut into strips

2 Large Carrots, chopped

1 Large Onion, chopped

4 Garlic Cloves, minced

1 Celery Stalk, sliced

2 C Broccoli

1/4 C Green Onions, sliced

Directions:

Cook spaghetti according to package directions. Drain and toss with sesame oil. Set aside. 

In a small bowl, combine beef broth, brown sugar and soy sauce. Set aside. 

In a large pot over medium-low heat, cook onions and carrots in peanut oil until carrots are tender.

Add garlic and beef strips and cook until beef is browned.

Add soy sauce mixture to beef pot and cook for several minutes. Add celery, broccoli and green onions and continue cooking until broccoli is crisp-tender. 

Remove from heat. Stir in noodles. 

Serve topped with chow mein noodles. 

* Adapted from http://momsdish.com/recipe/400/beef-lo-mein-recipe

Ginger Beef with Kale and Mushrooms

Ingredients:

1/3 C Soy sauce

1/2 C Beef broth 

3 T Rice vinegar 

2 T Corn starch

2 T Shredded ginger (or 2 t ground ginger)

2 Garlic cloves, minced

1/4 t Black pepper

1 lb Sirloin tip steak, thinly sliced into strips

1 lb Mushrooms, quartered

3 C Kale, chopped

2 green onions, thinly sliced 

Directions:

In a medium bowl, whisk together soy sauce, beef broth, rice vinegar, corn starch, ginger, garlic and pepper. 

Toss in steak, cover and allow to marinate overnight. 

Heat 2 T olive oil in a large skillet on medium heat. Add steak to pan, reserving liquid. 

Once steak is cooked, remove steak and set aside. 

Add mushrooms, kale and reserved marinade to pan. Cook and stir occassionally until mushrooms are done and sauce has thickened. 

Add in the steak, and toss to combine. Serve immediately over rice or rice noodles, garnished with chopped green onions. 

 Yield: 3 Servings

* Adapted from http://www.gimmesomeoven.com/ginger-beef-mushroom-kale-stir-fry-recipe/

Asian Burgers

Ingredients:

1 Pound lean ground beef

1/4 C Chopped green onion

2 T Hoisin sauce

1 T Asian-style chili-garlic sauce (or other hot sauce)

1 t Asian sesame oil

1/2 t Garlic powder

1/4 t Crushed red pepper flakes

1/4 t Ground ginger 

Salt and pepper, to taste

Directions:

Thoroughly mix all ingredients. 

Refrigerate overnight if desired.

Form into patties, grill, and enjoy!

Note: To make into meatballs, add 1/4 C Corn flake or panko crumbs, 1 Egg, and 1/4 C Milk. Form into balls and cook in oil in a large skillet.

* Adapted from http://m.allrecipes.com/recipe/232591/asian-barbecue-burgers

Thai Peanut Noodle Soup

Ingredients:

1 (14 ounce) Can coconut milk (lite is ok)

2 T Red curry paste

4 C Chicken broth

1 Pound Chicken, cut into bite-size pieces

1 C Sweet potato, peeled and diced

1/3 C Peanut butter

1/4 C Lime juice

2 T Fish sauce

2 T Brown sugar

8 oz mushrooms, sliced

1 Red bell pepper, thinly sliced

6 oz Vermicelli rice noodles

1/4 C Cilantro, chopped

1/3 C Peanuts

2 Green onions, sliced

Directions:

In a large saucepan, heat the thick part from the top of the can of coconut milk over medium heat, add the the curry paste and let them sizzle until fragrant, about a minute.

Add the rest of the coconut milk, chicken broth, chicken, sweet potato, peanut butter, lime juice, fish sauce, and sugar, bring to a boil reduce the heat and simmer until the chicken is cooked and the sweet potato is tender, about 15-20 minutes.

Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender.

Serve with cilantro, peanuts and green onions.

* Adapted from http://www.closetcooking.com/2014/01/thai-peanut-chicken-noodle-soup.html

Thai Fresh Spring Rolls

Ingredients:

Rice paper rounds

Vermicelli rice noodles

Fresh thai (sweet) basil

Fresh cilantro

Shredded carrots

Green onions, cut into 2-inch long pieces

Cucumber, peel and thinly sliced lengthwise (3-inch long pieces)

Large cooked deveined shrimp, tails removed

Directions:

Fill a 10-inch glass pie plate with warm water. 

Place one rice paper into the water, gently presses down to get all sides evenly wet. 

When the rice paper reaches a soft, silky texture, carefully remove to a large plate. 

In the center of the round, layer basil, cilantro, cucumber, carrots, green onions, shrimp, and a generous clump of rice noodles. 

Carefully roll rice paper in the same manner as a burrito. Pull back over first, stretching until tight. Fold over each side and then tightly roll toward the front. 

Serve with Thai Spicy peanut sauce for dipping. 

* My recipe

Thai Iced Tea

Ingredients:

1 qt Water

1 Star anise, smashed

1 Inch Vanilla bean, chopped

6 Whole cloves

1/2 Stick cinnamon, smashed

1 t Orange peel

2 T English breakfast black tea leaves

1/2 C Honey

1 C Half and half, divided

Directions:

In a large pot, combine spices, tea, and water. Bring to a boil. 

Boil, stirring occasionally, for five minutes. 

Remove from heat. 

Stir in honey. 

Allow mixture to cool to room temperature. 

Strain using a Thai tea filter or colander lined with a coffee filter or fine wire mesh. 

(Can be refrigerated overnight at this point.)

Pour into glasses over generous amount of ice. Gently drizzle 1/4 C half and half on top of each serving. 

Yield: 4 Servings

Tip: If making the mix in bulk, use 3T of mix for one batch of tea.

* Adapted from http://www.thespicehouse.com/recipes/thai-iced-tea

Tom Kha Gai (Thai Lemongrass Coconut Milk Soup)

Ingredients:

2 14 oz Cans Chicken broth

1 Lemongrass stalk, cut into 1-inch pieces

1-inch Piece Fresh Ginger, peeled

1/4 C Fresh lime juice (about 2 limes) plus one additional lime for serving, cut into wedges

1 T Fresh Lime zest

1 lb Chicken breasts, cut into bite-size pieces

8 oz Can Straw mushrooms, peeled and cut in half lengthwise

2 C Full fat coconut milk, canned (shake thoroughly before opening)

1 T Brown sugar

1/4 C Fish sauce

1/2 C Fresh Thai (sweet) basil leaves

1/2 C Fresh Cilantro

Directions:

Lightly smash lemongrass and ginger. 

Bring lemongrass, ginger, lime juice, lime zest, and broth to a boil. 

Reduce heat and simmer 8-10 minutes. 

Strain broth, discard solids. 

Add chicken. Return to boil. Reduce heat to simmer. 

Add mushrooms and simmer, stirring occasionally until chicken is cooked through. 

Mix in coconut milk, brown sugar, and fish sauce. Simmer until well-combined and heated through. 

Serve immediately topped with basil, cilantro, and lime wedges.  

Yield: 4-5 Servings

* My recipe with half the credit going to my good friend Sarah

Shrimp Red Curry

Ingredients:

1 14 oz Can Coconut Milk

2-3 T Red Curry Paste

1 T Brown sugar

1 lb Shrimp, peeled and deveined

1 Red bell pepper, cut into strips

1/2 C Sugar snap peas

1/2 C Bamboo shoots

1/4 C fresh Thai (or Italian) basil

1 T Thai Fish sauce

Fresh red chilies, thinly sliced (optional)

Directions:

Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended. Bring to a boil. Reduce heat to low. Simmer 5 minutes. 

Stir in shrimp, bell pepper, peas, and bamboo shoots. Cook 3-5 minutes or just until shrimp turn pink and vegetables are tender-crisp.

Stir in basil and fish sauce. 

Serve with rice and garnish with basil and chilies. 

* Adapted from http://www.thaikitchen.com/Recipes/Seafood/Red-Curry-Shrimp-and-Vegetables.aspx

Slow-Cooker Beef and Broccoli

Ingredients:

1 lb Boneless round steak, trimmed of fat and cut into cubes

8 oz Fresh mushrooms, quartered

1 Large onion, cut into wedges

2 C Beef broth

1/4 C Soy sauce

4 Garlic cloves, minced

1 t Ground ginger

1/2 t Black pepper

2 t Red chili paste or hot sauce of choice

2 t Sesame oil

1 T Cornstarch

2 T Water

Directions:

Combine steak, onion, mushrooms, broth, soy sauce, garlic, ginger, pepper, chili paste, and sesame oil in slow-cooker. 

Cook on low for 6-8 hours. 

About 35 minutes before serving combine cornstarch and water in a small bowl. Mix thoroughly. Pour into crockpot and stir to combine. 

Add broccoli. 

When broccoli  has been cooked to desired tenderness, serve over brown rice. 

* Adapted from http://www.laaloosh.com/2008/04/14/crockpot-beef-broccoli-recipe/

Plum Sauce Chicken Stir-Fry

Ingredients:

1 T Vegetable oil

2/3 C Plum sauce

2 T Honey

2 T Soy sauce

2 Garlic cloves, minced

4 T Chicken broth

1 1/2 C Chicken, cooked, cut into bite-size pieces (or turkey or duck)

1/4 t Powdered ginger

2 C Snow peas

4 C Fresh mushrooms, sliced

4 Large carrots, peeled and sliced

Directions:

Heat vegetable oil in a large skillet. Add carrots and mushrooms. Cook on medium heat until carrots begin to carmelize. 

While carrots and mushrooms are cooking combine plum sauce, ginger, garlic, honey, and soy sauce in a bowl and mix together. 

Add chicken to skillet. Add plum sauce mixture. Add chicken broth. 

Cook for several minutes until heated through. Reduce heat. Add snow peas and cook until tender. 

Serve over rice.

 

* Adapted from http://m.allrecipes.com/recipe/59400/plum-and-ginger-chicken

Easy Peanut Thai

Ingredients:

1 lb Chicken breasts, cut into small strips

2 T Soy sauce

1 t Cornstarch

1/2 C Peanut butter

2 Garlic cloves, minced

1 Onion, sliced in half rings

2 C Chicken broth

1 T Vegetable oil

1 t Fresh ginger root, minced

8 oz Linguine noodles (or rice noodles)

2-3 C Veggies (like bell peppers, carrots, sugar-snap peas, summer squash, etc.), cut into strips

1/3 C Peanuts

Directions:

Mix chicken broth, soy sauce, and cornstarch in medium bowl. Blend in peanut butter and set aside. 

Begin cooking linguine according to package directions. 

In a large skillet heat oil and stir-fry chicken with garlic and ginger. 

Add onion and other vegetables. 

Add sauce mixture and cook on medium-high heat until mixture begins to thicken. 

Stir in 1/4 C peanuts. 

Serve over linguine noodles. Chop remaining peanuts to use for garnish. 

Or serve over rice noodles for a more authentic dish!

* Adapted from http://strawberry-chic.blogspot.com/2011/06/easy-peanut-thai.html

Sweet and Sour Chicken

Ingredients

• 2 tablespoons vegetable oil
• 2 boneless chicken breasts, sliced into strips
• Salt and pepper
• 1/2 cup chopped red pepper
• 4 teaspoons cornstarch, mixed with 4 teaspoons water
• 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
• 3 tablespoons light brown sugar
• 3 tablespoons rice wine vinegar
• 1/4 cup chicken stock
• 1/2 cup chopped green pepper

Directions

In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

*From http://www.foodnetwork.com/recipes/sweet-and-sour-chicken-recipe/index.html

Healthy Sushi Bowl

Combine brown rice with nori flakes. Add peeled chunks of cucumber, cooked sockeye salmon, and slices of avocado. Top with coconut aminos. Stir to combine, if desired.

Light Chinese Beef and Broccoli

Ingredients:

3 medium scallion(s), thinly sliced
2 clove(s) garlic clove(s), minced
1 Tbsp ginger root, fresh, peeled and minced
1 Tbsp orange zest, grated
3/4 pound(s) lean sirloin beef, trimmed of fat and cut into 2 x 1/4-inch strips
3 cup(s) broccoli, fresh, or frozen broccoli florets, thawed
2 Tbsp low-sodium soy sauce
2 Tbsp fresh orange juice
1 tsp cornstarch
1 Tbsp water, cold

Instructions:

Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high heat until a drop of water sizzles. Add the scallions, garlic, ginger, and orange zest; stir-fry until softened and fragrant, about 1 minute.

Add the beef strips and stir-fry until browned, about 3 minutes. Add the broccoli and stir-fry 2 minutes. Sir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.

Combine the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until thickened, about 30 seconds. Yields 1 cup per serving.

* From Weight Watchers