Tag: honey

Korean Style Shrimp Bowls with Brown Rice

In case you haven’t noticed- I am obsessed with Asian food- all kinds… especially yummy bowls filled with noodles, rice, delicious meats and veggies. This one is Korean inspired… check it out…

1 tablespoon butter
1 tablespoon olive oil
1 cup brown rice
2 cups water
1 teaspoon salt

Heat a medium saucepan with the butter and oil. Add the rice and sauté for 30 seconds. Add the water and salt and bring to a boil. Cover ¾ of the pan with lid and simmer for 20 minutes. Cover all the way with lid and cook for another 20 minutes. Set aside.

Shrimp

2 tablespoons gochujang (Korean condiment)
2 tablespoons orange juice
Zest of one orange
2 garlic cloves, grated
1 inch fresh ginger, grated
2 tablespoons tamari
2 teaspoons sesame oil
1 tablespoon honey
1 tablespoon rice vinegar

Mix the ingredients, taste, adjust and keep aside.

1 pound medium shrimp, peeled and deveined
2/3 cup all purpose flour
1 tablespoon cornstarch
1 teaspoon salt

Mushrooms

2 tablespoons peanut oil
10 ounces mushrooms, sliced
2 garlic cloves, grated
1 teaspoon salt
1 teaspoon sesame oil

Heat a pan with the oil and add the mushrooms. Saute on high heat for 3 to 5 minutes. Add the garlic, salt and sesame oil. Saute for another 2 to 3 minutes and keep aside.

Broccolini

2 tablespoons peanut oil
1 bunch broccolini, ends cut off
1 teaspoon salt

Heat a pan with the oil and add the brccolini. Saute on medium high heat till the greens are a bit soft but not over done- about 5 minutes. Add salt and keep aside.

4 eggs fried with a soft yolk if using

Arrange the rice with some shrimp, accompanied by the sautéed mushrooms and broccolini. Top with a fried egg and some sriracha if desired. Garnish with sesame seeds.

Korean Style Noodles with Sausage and Bok Choy

We love, love noodles in our house- so I am always experimenting with different flavors. This one is with some Korean flavorings- especially the gochujang paste which is a Korean chili paste. It is delicious and can be used for marinades as well. This dish was yummy!!

12 ounces any style noodles, cooked according to package directions, keep aside
2 tablespoons peanut oil
4 to 5 sausage links, casings removed and crumbled, I used Asian style pork sausages
2 cups Cremini and Shitake mushrooms, sliced
4 to 5 baby bok choy, chopped, with the whites and greens separated

Gochujang Sauce

2 tablespoons gochujang paste (Korean spicy paste)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons honey
2 tablespoons water
3 to 4 eggs

Mix all the ingredients in a small bowl and taste it. Add more paste if more spiciness is desired. Keep aside.

Heat a wok like pan with the peanut oil. Add the sausage and brown on medium high heat for 4 to 5 minutes. Take the sausage out with a slotted spoon. Add the mushrooms and bok choy whites. Saute on medium high heat for 3 to 4 minutes. Return the sausage back to the pan with the noodles. Add the sauce and mix well. Top with the bok choy greens. Mix well and taste for seasonings. Serve with a soft fried egg on top.

Vietnamese Style Chicken

This dish has yummy Vietnamese flavors…

1 pound chicken thighs, cut into 1 inch pieces

Marinade

1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons fish sauce
Juice of one lemon
1 teaspoon Chinese 5 spice powder
1 teaspoon ground cumin
3 garlic cloves, grated

Mix the marinade together and marinate the chicken pieces for at least 2 to 3 hours.

3 tablespons peanut oil
1 tablespoon all purpose flour
1 cup chicken broth

Heat a frying pan with the oil. Add the chicken pieces (reserve the marinade) and brown both sides on high heat for 2 minutes. Add the reserved marinade and the flour. Saute the chicken for a minute and add the chicken broth. Bring to a boil and simmer with lid on for 15 minutes. Take the lid off and bring to a boil and check for seasonings. Serve with vegetable brown rice and sautéed greens.

Fresh Corn Salad with Fresh Lemon Dressing

Before corn goes away… make this yummy salad.. so easy and so delicious!

4 ears of corn, taken off the cob
4 cups mixed greens

Transfer the corn and green onto a salad bowl. Keep aside.

Dressing

2 lemons, ends cut off, cut in half with the pits out
½ cup extra virgin olive oil
2 teaspoons honey
¼ cup water
1 teaspoon salt

Add all the ingredients into a blender (I used a vitamix) and blend till everything turns into a smooth sauce. Add more water or oil if needed. Check for seasonings.

Add half of the dressing to the corn and the greens, toss and add more if necessary. Serve immediately.

Watermelon Sorbet with Yogurt

This is perfect for a hot day and very easy to whip up in your blender… make it before the watermelons go away… I served the sorbet with some macerated blueberries… yum! Healthy and delicious… and simple!

4 cups watermelon, cut up and frozen overnight
½ cup full fat yogurt
2 to 3 tablespoons honey
2 to 3 tablespoon lemon juice

Transfer the watermelon, yogurt, honey and lemon juice to a Vitamix. Blend till a sorbet consistency is formed. Transfer to a air tight container and freeze.

1 cup blueberries
1 tablespoon sugar
½ vanilla pod, sliced in half or ½ teaspoon vanilla extract
2 tablespoons fresh mint, chopped

Transfer the blueberries, sugar, vanilla and mint to a bowl. Mix well and let sit at room temperature for 2 to 3 hours.

Serve with the sorbet.

Green Curry with Tofu

This is the first time I have attempted green curry at home. We always order it in Thai restaurants and really enjoy the flavor. My problem with attempting Thai recipes at home was the numerous ingredients. I finally went to an Asian grocery store and stocked up on galangal which comes frozen and can be stored in your freezer for a long time. It is nice to have fresh kaffir lime leaves and lemon grass but they are not always available. So, I bought frozen lemon grass and stored the fresh lime leaves in the freezer as well. They may not be as aromatic as the fresh ones but it is better than not having them at all. This was a good first try- will keep improving….

1 cup cilantro, chopped
3 garlic cloves, smashed
2 medium shallots, chopped
1 inch galangal or ginger
2 tablespoons lemongrass or zest of 2 limes
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons fish sauce
Juice of one lemon
2 teaspoons honey

Transfer all the ingredients to a food processor and process till a paste is achieved. You may need to add some water to process. Keep aside.

2 tablespoons coconut oil
2 cups cremini mushrooms, sliced
3 to 4 heads small bok choy, whites and greens separated and chopped
1 can coconut milk
Salt
3 or 4 kaffir lime leaves, sliced
¼ cup cilantro, chopped

Heat a wok like saucepan with the coconut oil. Add the green curry paste and sauté on medium heat for 3 to 4 minutes. Add the mushrooms and sauté for another 4 to 5 minutes. Add the bok choy whites and sauté for 2 more mintues. Add the coconut milk and bring to a boil. Add salt and water if needed. Cook on a simmer for 4 to 5 minutes. Check for seasonings and garnish with kaffir lime leaves and cilantro. Serve with soba noodles.

Cabbage and Pear Slaw

This is a yummy slaw that complemented the chicken tacos really well. The pears are delicious with the cabbage…If you can’t find pears any more, pineapple will be a delicious addition…

½ cup plain kefir or buttermilk
2 tablespoons mayonnaise
Juice of one lemon
1 teaspoon honey
½ cup cilantro, chopped
1 to 2 teaspoons salt
½ small cabbage, shredded
1 pear, julienned

Mix the kefir, mayonnaise, lemon juice, honey, cilantro and salt in a small bowl. Transfer the shredded cabbage and pear in a serving bowl. Add the kefir mixture and mix well. Check for seasonings and let it sit for half an hour before serving.

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