This recipe is credited to my mother, who upon finding herself headed to a Midwest barbecue (read: lots of unhealthy food), wanted to make a vegetable heavy dish that she could nibble on without worry. My younger brother also gets a shout out because he was the one that introduced us to Thai pizza, which is delicious. My mother took the sauce and used it as a dressing over a mix of vegetables. What is below is a rough estimate of what I put in my own version tonight. (At some point I will invest in a camera so that I can share images of these dishes with you).
Salad with Thai Peanut Dressing
3 chicken quarters
1/2 head red cabbage, sliced thin
1 tsp salt
1 yellow bell pepper, seeded and sliced into thin 2 inch strips
2 small broccoli stems, sliced into thin 2 inch strips
1 1/2 cups 1-inch pieces snow peas
2 c bean sprouts
5 carrots, julienned
4 green onions, green parts only sliced thin
1/4 c peanut butter (I used smooth, natural)
2 tbsp hoisin sauce, heaping
2 tbsp teriyaki sauce, heaping
1 tbsp maple syrup
1/2 tsp red pepper flakes
1 tbsp minced onion
1 tbsp minced ginger
1 large clove garlic, minced
4 tbsp water
chopped peanuts for garnish
Place chicken quarters in a pot and cover with water.
Put over high heat and bring to a boil.
Reduce to a low boil and let cook until cooked through.
While chicken is boiling, place red cabbage in a large bowl and sprinkle with salt.
Toss to coat and let sit while you prepare the rest of the ingredients.
Chop remaining ingredients and place in a large serving bowl.
In a small sauce pan, mix together peanut butter, hoisin sauce, teriyaki sauce, maple syrup, red pepper flakes, onion, ginger, garlic, and water.
Put dressing over medium heat and bring to a simmer.
Let dressing simmer for a few minutes, then remove from heat.
Once chicken is done, remove from heat, drain, and let cool before handling.
Place cabbage in a salad spinner and cover with water.
Stir cabbage around to remove salt, then drain and spin dry.
Add cabbage to large serving bowl.
Once chicken is cool enough to handle, remove skin and remove meat from bones.
Chop meat into small pieces and add to serving bowl.
Pour dressing over the top and toss until everything is coated.
You can serve at this point or chill it before serving.
When serving, sprinkle top with chopped peanuts.
Showing posts with label pea pods. Show all posts
Showing posts with label pea pods. Show all posts
Tuesday, July 10, 2012
Wednesday, April 25, 2012
Beef and Vegetable Stirfry
There are times when I find myself eating the most random, not-post-worthy foods. Lately, it's been a variety of vegetables with cheese, most likely because that's about all I have in my refrigerator. I even ate popcorn for dinner one night. What can I say, it sounded good! And it was good! My favorite way to make popcorn is to put 1/4 cup of kernels in a brown paper lunch bag, fold the end over a couple times and then microwave using the popcorn setting. Once that's done, I melt some butter in a little dish and pour that over the popcorn, then liberally salt. I absolutely love salt. My theory (unproven by anyone) is that I have low blood pressure and the salt doesn't hurt. Honestly, each time I've had my blood pressure taken, even when very nervous, my blood pressure is on the very low end of the healthy spectrum. I'm not complaining.
Tonight I figured it was time to make something that can actually be called a meal and not randomness-on-a-plate. Trader Joe's recently opened a store in Portland. While I find their pre-packaged produce and too many aisles of prepared foods a little off putting, there are some things I enjoy there. For example, cheap wine, good cheeses, and those cheddar cheese puffs (I try not to buy those too often). I felt that I was getting in a rut at my regular grocery store, so I stopped at Trader instead and actually picked up some of that pre-packaged produce. In all honesty, tonight dinner started with, "I should use that beef I picked up at Tendercrop Farm." Then I spied the tiny zucchini and thought, "If I cut those in half, I bet they would be great in a stirfry." I picked up a red onion, decided to use some of the random vegetables in my fridge, and then grabbed a bottle of wine. (Hey, I was already there...)
Beef and Vegetable Stirfry
2 tbsp oil
1 lb cubed beef, cut into 3/4 inch cubes
1/2 tsp sichuan peppercorns
1 tbsp oil
1 red onion, peeled and cut into wedges
1 red bell pepper, seeded and sliced thick
1 tbsp oil
6 tiny zucchini, trimmed and cut in half (not lengthwise)
1 summer squash, trimmed and sliced thick
1 1/2 c sugar snap peas
1 c tiny baby carrots
4 tbsp Chinese bean paste (the kind that is salty and sweet)
2 tbsp rice vinegar
1/2 tsp salt
1 tsp raw sugar
Place 2 tbsp oil in a heavy frying pan and place over medium-high to high heat (you'll want the pan to stay very hot, but not so hot that it burns things).
When oil is hot, add beef and stir until cooked through, adding the sichuan peppercorns a couple minutes before it's done.
Place beef in a large bowl.
Add 1 tbsp oil to pan.
When oil is hot (only a couple seconds if your pan is hot enough), add onion and bell pepper and stir until cooked, but still crispy.
Put onion and bell pepper in bowl with beef.
Add 1 tbsp oil to pan.
When oil is hot, add zucchini, summer squash, peas, and carrots and stir until cooked, but still crispy.
Mix the bean paste, rice vinegar, salt and sugar in a small bowl and pour over vegetables.
Add beef, onion, and bell pepper back to the pan and stir to coat.
Remove from heat and place in a large serving bowl and serve.
Tonight I figured it was time to make something that can actually be called a meal and not randomness-on-a-plate. Trader Joe's recently opened a store in Portland. While I find their pre-packaged produce and too many aisles of prepared foods a little off putting, there are some things I enjoy there. For example, cheap wine, good cheeses, and those cheddar cheese puffs (I try not to buy those too often). I felt that I was getting in a rut at my regular grocery store, so I stopped at Trader instead and actually picked up some of that pre-packaged produce. In all honesty, tonight dinner started with, "I should use that beef I picked up at Tendercrop Farm." Then I spied the tiny zucchini and thought, "If I cut those in half, I bet they would be great in a stirfry." I picked up a red onion, decided to use some of the random vegetables in my fridge, and then grabbed a bottle of wine. (Hey, I was already there...)
Beef and Vegetable Stirfry
2 tbsp oil
1 lb cubed beef, cut into 3/4 inch cubes
1/2 tsp sichuan peppercorns
1 tbsp oil
1 red onion, peeled and cut into wedges
1 red bell pepper, seeded and sliced thick
1 tbsp oil
6 tiny zucchini, trimmed and cut in half (not lengthwise)
1 summer squash, trimmed and sliced thick
1 1/2 c sugar snap peas
1 c tiny baby carrots
4 tbsp Chinese bean paste (the kind that is salty and sweet)
2 tbsp rice vinegar
1/2 tsp salt
1 tsp raw sugar
Place 2 tbsp oil in a heavy frying pan and place over medium-high to high heat (you'll want the pan to stay very hot, but not so hot that it burns things).
When oil is hot, add beef and stir until cooked through, adding the sichuan peppercorns a couple minutes before it's done.
Place beef in a large bowl.
Add 1 tbsp oil to pan.
When oil is hot (only a couple seconds if your pan is hot enough), add onion and bell pepper and stir until cooked, but still crispy.
Put onion and bell pepper in bowl with beef.
Add 1 tbsp oil to pan.
When oil is hot, add zucchini, summer squash, peas, and carrots and stir until cooked, but still crispy.
Mix the bean paste, rice vinegar, salt and sugar in a small bowl and pour over vegetables.
Add beef, onion, and bell pepper back to the pan and stir to coat.
Remove from heat and place in a large serving bowl and serve.
Thursday, July 1, 2010
The Goodness of Garlic
I was pretty much famished by the time I got down to making dinner last night. Due to some exercise related protesting from my legs, I decided to take it easy last night. So instead of the planned bike ride, I took my pups for a long, leisurely walk (read: I was in too much pain to walk fast). While this did result in a great deal less pain today, it also meant it was late when I got home. Whilst on the walk, I was dreaming of pizza and wine (having to walk by a pizza parlor did not help). Knowing the state of the vegetables in my refrigerator (many), I passed up pizza and instead made pasta. I whipped up a garlic cream sauce, sauteed some kale and parboiled some pea pods, mixed it all, and topped it with a little bit of shredded cheddar cheese before eating. It definitely hit the spot and made me happy that I didn't cave to the enticing pizza perfume.
Pasta with Garlic Cream Sauce and Vegetables
2 c pea pods, washed, cut in half
1 tsp oil (I used a basil olive oil)
1 1/2 c kale, washed and chopped
2 oz pasta (I used dried because I didn't have any fresh)
1 tbsp butter
1 tbsp olive oil (again, I used the basil olive oil)
6 cloves garlic, peeled and sliced
4 tsp flour (this is a reduction, I actually used 5)
salt and pepper to taste
1 c milk
cheddar cheese, shredded
Put pea pods in a pot, cover with water and place over high heat.
Bring to a boil, cook for about 2 minutes, then drain.
In the same pot, put a generous amount of water and bring to a boil over high heat.
Add a large pinch of salt, stir, then add the pasta to cook. Cook to al dente as directed on the package.
While pasta is cooking, heat a skillet over medium high heat and add 1 tsp oil.
When oil is shimmering, add kale and stir fry until wilted, then remove from heat.
Once pasta is done cooking, pour into a sieve and let drain.
Place that same pot over medium low heat and add butter and 1 tbsp oil.
Once the butter has melted and is crackling, add garlic and cook, stirring, until garlic just starts to turn golden.
Add flour, salt and pepper and stir until smooth. Let this bubble, stirring, for about a minute.
Slowly add the milk, whisking until smooth.
Cook until sauce thickens, then add the pea pods, kale, and pasta and toss.
Before serving warm, top with cheddar cheese.
Pasta with Garlic Cream Sauce and Vegetables
2 c pea pods, washed, cut in half
1 tsp oil (I used a basil olive oil)
1 1/2 c kale, washed and chopped
2 oz pasta (I used dried because I didn't have any fresh)
1 tbsp butter
1 tbsp olive oil (again, I used the basil olive oil)
6 cloves garlic, peeled and sliced
4 tsp flour (this is a reduction, I actually used 5)
salt and pepper to taste
1 c milk
cheddar cheese, shredded
Put pea pods in a pot, cover with water and place over high heat.
Bring to a boil, cook for about 2 minutes, then drain.
In the same pot, put a generous amount of water and bring to a boil over high heat.
Add a large pinch of salt, stir, then add the pasta to cook. Cook to al dente as directed on the package.
While pasta is cooking, heat a skillet over medium high heat and add 1 tsp oil.
When oil is shimmering, add kale and stir fry until wilted, then remove from heat.
Once pasta is done cooking, pour into a sieve and let drain.
Place that same pot over medium low heat and add butter and 1 tbsp oil.
Once the butter has melted and is crackling, add garlic and cook, stirring, until garlic just starts to turn golden.
Add flour, salt and pepper and stir until smooth. Let this bubble, stirring, for about a minute.
Slowly add the milk, whisking until smooth.
Cook until sauce thickens, then add the pea pods, kale, and pasta and toss.
Before serving warm, top with cheddar cheese.
Wednesday, June 30, 2010
We all love quinoa
Well, at least I love quinoa. I've only recently discovered it and have been purchasing it regularly. And (according to what I've heard from people around me and a quick search online) it has protein, eight whole grams per one cup cooked. That's pretty awesome for a little grain! Or, oops, it's not a grain. It's actually a seed, but you can prepare it and use it like rice or couscous. To prepare it you need one part quinoa to two parts water (or other such liquid) and whatever seasonings your heart desires. What I've read says to rinse it before cooking, but I'll admit that I don't. I'm pretty sure the tiny seeds would go right through the holes in my strainer. Like rice, you mix the quinoa, water, and seasonings, bring to a boil, and then reduce the heat to low and cover. It cooks in twenty to twenty five minutes. I usually set the timer for twenty minutes and let it sit, still covered, for the last five minutes.
Last weekend I was with some friends at camp (that's what Mainers call a small cabin on a lake) and they were eating this delicious curried quinoa and chickpea salad. Inspired, I did some experimenting. I made a curry quinoa by just adding a bit of sea salt and curry powder to the pot. Then I stir fried some baby bok choy, green onions, and sugar snap peas. When all was done, I tossed them together and ate it with a side salad with a simple vinaigrette.
One of the things about my CSA that I'm enjoying most right now is trying to make a small variety of vegetables (greens, salad greens, and pea pods) into a wide variety of meals. What I usually end up with is a simple flavor combination that highlights the delicious vegetables. For this meal, the curry complimented the bok choy and peas quite nicely. I enjoy the combination of sweet sugar snap peas (or other sweet vegetables) with the complexity and slight spice of curry. Baby bok choy is great because the leaves themselves are slightly sweet, but if you include the thick stem, that is slightly spicy. It's not spicy in the jalapeno sense, but rather like horseradish or wasabi. Those pieces are a pleasant surprise that makes the dish even more interesting. I feel that this dish, or varieties of it, will make frequent showings at my dinner table.
Curried Quinoa with Baby Bok Choy and Sugar Snap Peas
1/4 c quinoa (rinsed)
1/2 c water
sea salt to taste
1/2 tsp curry powder
1 tsp black pepper olive oil
1 green onion, rinsed and chopped
6 small baby bok choy, split apart and washed
1 c sugar snap peas, rinsed and chopped in half
In a pan, mix the quinoa, water, sea salt and curry powder.
Turn burner on high and once the quinoa is at a boil, stir, cover and reduce the heat to low.
Cook for 20 minutes, then turn of the heat and let stand 5 minutes.
While quinoa is standing, heat a cast iron pan over medium-high heat and add oil.
Once oil is shimmering, add green onion, bok choy and peas.
Stir fry until bok choy begins to wilt.
Remove vegetables from heat.
In a bowl, mix together quinoa and vegetables. Eat while warm.
Last weekend I was with some friends at camp (that's what Mainers call a small cabin on a lake) and they were eating this delicious curried quinoa and chickpea salad. Inspired, I did some experimenting. I made a curry quinoa by just adding a bit of sea salt and curry powder to the pot. Then I stir fried some baby bok choy, green onions, and sugar snap peas. When all was done, I tossed them together and ate it with a side salad with a simple vinaigrette.
One of the things about my CSA that I'm enjoying most right now is trying to make a small variety of vegetables (greens, salad greens, and pea pods) into a wide variety of meals. What I usually end up with is a simple flavor combination that highlights the delicious vegetables. For this meal, the curry complimented the bok choy and peas quite nicely. I enjoy the combination of sweet sugar snap peas (or other sweet vegetables) with the complexity and slight spice of curry. Baby bok choy is great because the leaves themselves are slightly sweet, but if you include the thick stem, that is slightly spicy. It's not spicy in the jalapeno sense, but rather like horseradish or wasabi. Those pieces are a pleasant surprise that makes the dish even more interesting. I feel that this dish, or varieties of it, will make frequent showings at my dinner table.
Curried Quinoa with Baby Bok Choy and Sugar Snap Peas
1/4 c quinoa (rinsed)
1/2 c water
sea salt to taste
1/2 tsp curry powder
1 tsp black pepper olive oil
1 green onion, rinsed and chopped
6 small baby bok choy, split apart and washed
1 c sugar snap peas, rinsed and chopped in half
In a pan, mix the quinoa, water, sea salt and curry powder.
Turn burner on high and once the quinoa is at a boil, stir, cover and reduce the heat to low.
Cook for 20 minutes, then turn of the heat and let stand 5 minutes.
While quinoa is standing, heat a cast iron pan over medium-high heat and add oil.
Once oil is shimmering, add green onion, bok choy and peas.
Stir fry until bok choy begins to wilt.
Remove vegetables from heat.
In a bowl, mix together quinoa and vegetables. Eat while warm.
Monday, April 19, 2010
Summer Inspiration
Summer is coming. I suppose I could say that spring is here, but thinking that summer is coming makes me even happier. Especially since I live in Maine, and spring is quite the roller coaster. A couple weekends ago it was so warm I braved a 45 degree lake to help friends put in their dock. At least, I think it was 45 degrees. It was quite cold, but sitting on the dock in the warm afternoon sun made it all worthwhile. This past weekend was... maybe in the 40s and rainy. I'm not exactly sure because I avoided going outside as much as possible, especially after I saw snow on people's cars. Snow! So, spring is here in Maine, but summer is what I look forward to.
One of my favorite summer activities is grilling. I mean real grilling, the kind with charcoal. I'm amazed at the number of people who feel that a gas grill counts; it doesn't. Gas grills are just outdoor broilers. Charcoal is real fire and imparts a flavor that gas grills will never match. I love slow grilling the most. Circle of coals, chicken split in half, basting, turning, adding coals to keep the heat going, basting, turning, repeat as necessary. This is best achieved while sipping a beer or a glass of wine and soaking up sun in a lawn chair. And now my deep secret... I don't own a grill. I've lived here coming on three years and this will be my fourth summer in this apartment. It's time to get that grill, don't you think? And a lawn chair. I don't own one of those either. Once I have those and Maine makes up its mind to be warm, I will start grilling.
In the meantime, I have found a decent substitute that gives me a charred flavor - my broiler. It's electric, so it has one up on those gas grills. No gas flavor, take that gas grills! I've also stuck with vegetable dishes. Not sure why, exactly. I love meat, but just haven't been buying it as of late. I have, however, been buying asparagus like it's going out of style. The first dish below was made for a potluck. As a friend once pointed out, vegetable dishes seem to get overlooked in the world of potlucks. The second was because I had those vegetables in my house and some soba noodles. Two different flavors from one great cooking method, the broiler.
Asparagus, Green Bean and Roasted Red Pepper
3 red bell peppers
1 bunch asparagus, ends snapped off and chopped into 1 1/2 inch pieces
3 cups green beans, trimmed and chopped into pieces
6 large shallots, peeled and sliced thick
2 tbsp olive oil
salt and pepper to taste
Move one oven rack to the top position and the second to the position just below that and set your oven to broil.
Place the red bell peppers, whole on the top rack, leaving the door open a crack.
As the top side of the bell peppers turn black, turn; continue turning until all sides are blackened.
While peppers are roasting, mix the asparagus, green beans, shallots, oil, salt and pepper on a cookie sheet; make sure to coat everything well with the oil.
When you turn the peppers to the last side for roasting, place the other vegetables on the rack below the peppers. (It's good if the peppers drip onto the other vegetables.)
When peppers are done roasting, remove from oven and place in a bowl of cold water; move the other vegetables up to the top rack and leave the door open a crack. Stir occasionally.
Peel skin off peppers, seed and chop. Be careful because the air inside the peppers will be very hot and steamy!
Place peppers in a bowl.
When other vegetables are done and slightly browned, add to the bowl with the peppers and stir.
This really good served over quinoa.
Asparagus, Snap Peas, and Leek
2 large bunches asparagus, ends snapped off and chopped into 4 pieces lengthwise
4 cups snap peas, de-stringed and rinsed
2 leeks, dark green tops and root trimmed off, sliced in half lengthwise and then sliced into 1/2 inch pieces - rinse
2 tablespoons olive oil
salt and pepper to taste
1 package soba noodles (enough for 4 servings)
2 tsp sesame oil
2 tsp soy sauce
Set oven rack to the top position and turn your oven to broil setting.
Mix asparagus, snap peas, leeks, olive oil, salt and pepper and then divide between two 9x13 inch cake pans.
Place pans in the oven on the top rack, leaving the door open a crack.
Stir occasionally.
Remove vegetables when tender and slightly brown.
Drizzle with soy sauce and mix.
Bring a pot of water to a boil and add soba noodles.
Cook for 4 minutes, drain and rinse with cold water.
Place noodles back in pot, drizzle with sesame oil and toss.
To serve, place 1/2 serving of soba noodles in a bowl and spoon vegetables over the top.
One of my favorite summer activities is grilling. I mean real grilling, the kind with charcoal. I'm amazed at the number of people who feel that a gas grill counts; it doesn't. Gas grills are just outdoor broilers. Charcoal is real fire and imparts a flavor that gas grills will never match. I love slow grilling the most. Circle of coals, chicken split in half, basting, turning, adding coals to keep the heat going, basting, turning, repeat as necessary. This is best achieved while sipping a beer or a glass of wine and soaking up sun in a lawn chair. And now my deep secret... I don't own a grill. I've lived here coming on three years and this will be my fourth summer in this apartment. It's time to get that grill, don't you think? And a lawn chair. I don't own one of those either. Once I have those and Maine makes up its mind to be warm, I will start grilling.
In the meantime, I have found a decent substitute that gives me a charred flavor - my broiler. It's electric, so it has one up on those gas grills. No gas flavor, take that gas grills! I've also stuck with vegetable dishes. Not sure why, exactly. I love meat, but just haven't been buying it as of late. I have, however, been buying asparagus like it's going out of style. The first dish below was made for a potluck. As a friend once pointed out, vegetable dishes seem to get overlooked in the world of potlucks. The second was because I had those vegetables in my house and some soba noodles. Two different flavors from one great cooking method, the broiler.
Asparagus, Green Bean and Roasted Red Pepper
3 red bell peppers
1 bunch asparagus, ends snapped off and chopped into 1 1/2 inch pieces
3 cups green beans, trimmed and chopped into pieces
6 large shallots, peeled and sliced thick
2 tbsp olive oil
salt and pepper to taste
Move one oven rack to the top position and the second to the position just below that and set your oven to broil.
Place the red bell peppers, whole on the top rack, leaving the door open a crack.
As the top side of the bell peppers turn black, turn; continue turning until all sides are blackened.
While peppers are roasting, mix the asparagus, green beans, shallots, oil, salt and pepper on a cookie sheet; make sure to coat everything well with the oil.
When you turn the peppers to the last side for roasting, place the other vegetables on the rack below the peppers. (It's good if the peppers drip onto the other vegetables.)
When peppers are done roasting, remove from oven and place in a bowl of cold water; move the other vegetables up to the top rack and leave the door open a crack. Stir occasionally.
Peel skin off peppers, seed and chop. Be careful because the air inside the peppers will be very hot and steamy!
Place peppers in a bowl.
When other vegetables are done and slightly browned, add to the bowl with the peppers and stir.
This really good served over quinoa.
Asparagus, Snap Peas, and Leek
2 large bunches asparagus, ends snapped off and chopped into 4 pieces lengthwise
4 cups snap peas, de-stringed and rinsed
2 leeks, dark green tops and root trimmed off, sliced in half lengthwise and then sliced into 1/2 inch pieces - rinse
2 tablespoons olive oil
salt and pepper to taste
1 package soba noodles (enough for 4 servings)
2 tsp sesame oil
2 tsp soy sauce
Set oven rack to the top position and turn your oven to broil setting.
Mix asparagus, snap peas, leeks, olive oil, salt and pepper and then divide between two 9x13 inch cake pans.
Place pans in the oven on the top rack, leaving the door open a crack.
Stir occasionally.
Remove vegetables when tender and slightly brown.
Drizzle with soy sauce and mix.
Bring a pot of water to a boil and add soba noodles.
Cook for 4 minutes, drain and rinse with cold water.
Place noodles back in pot, drizzle with sesame oil and toss.
To serve, place 1/2 serving of soba noodles in a bowl and spoon vegetables over the top.
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