I found a new Asian recipe last week. It was posted on a message board I am a member of and I don;t know where it was originally from. But we tried it with the flank steak posted below and it was REALLY good. Everyone loved it...even the kids. I did double the original recipe and that is reflected here.
Sesame Noodles
1 (16 oz) package whole wheat thin spaghetti
2 large carrot, ends removed and sliced into thin matchsticks
2 heaping Tbsp tahini
2 Tbsp creamy peanut butter
1 tsp good quality sesame oil
2 Tbsp rice vinegar
2 Tbsp low sodium soy sauce
12 green onions, sliced thinly, dark green ends removed
4 Tbsp sesame seeds
2 c. reserved pasta water
Cook pasta according to package directions.
Meanwhile, in large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and green onions. Stir to combine well and set aside.
In last 2 minutes of cooking time, add matchstick pieces to boiling water. Remove 2 c. pasta water from pan and set aside. Drain pasta and carrots and place into large bowl along with other ingredients. Add 1/2 of reserved pasta water and toss to combine all ingredients. Add sesame seeds, let sit for 1 minute and add additional pasta water to obtain desired consistency.
Serve warm or cold.
We ate it hot that night with dinner and I had leftovers cold for lunch today and it's great either way. I'm sure you could use reduced fat peanut butter to make it a little more figure friendly. It went great with the flank steak and would probably go well wit the chicken sates too!
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Friday, January 29, 2010
Thursday, January 14, 2010
Asian Inspired
I love Asian food of all kinds…Chinese, Japanese, Korean, Thai…you name it and I like it and for me, spicier is better. So, here are some of my favorite recipes for when I feel like just staying in but have a hankering for Asian inspired cuisine.
The first recipe is actually a combination of 2 separate recipes. The marinade comes from a recipe that I cut out of the July 2005 issue of Cooking Light. I have never made the sauce that accompanied that recipe but I am sure it’s delicious. The sauce recipe came from the Weight Watchers recipe forum on the Weight Watchers site. I got it years ago and I have no idea where it originally came from. First I’ll post the recipes as they are and then I will add my note at the end.
Chicken Sate with Peanut Sauce
Sate:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tbs. light brown sugar
2 ½ tbs. low-sodium soy sauce
2 tsp. bottled fresh ground ginger (such as Spice World)
1 tsp. grated lime zest
2 garlic cloves, minced.
Combine the chicken with the marinade ingredients and let sit for 10 minutes. Thread chicken onto skewers and grill or broil until cooked through.
Peanut Sauce:
¾ C fat free sour cream
1 tbs. low-sodium soy sauce
2 tbs. reduced fat peanut butter
2 tsp. dark sesame oil
Whisk ingredients together and serve with sates for dipping.
Notes: Now first off I will say I use chicken tenderloins for this (I buy them at Costco). The only things I did differently with the marinade was I used fresh ginger and I let it sit more than 10 minutes. For the sauce, I do not use fat free sour cream. I used reduced fat and I also use a smaller amount, probably closer to ½ cup or maybe a little less. If you use the full amount, you lose the peanut flavor. But this is a favorite of the whole family. Even my kids love it. If you want the full recipe from Cooking Light, you can find it here.
The next recipe is a flank steak marinade I got from my next door neighbor back in CT but I have no idea where she got it. It seems to be Korean in origin but that do I know! Again, I’ll post the recipe as is then add my notes.
Flank Steak Marinade
3 1/2 tbs. brown sugar
1 tbs. maple syrup
1/2 C light soy sauce
1 ½ tbs. mushroom soy
6 tbs. roasted sesame seeds, ground
4-5 tbs. sesame oil (I use 5...I love the stuff)
2 cloves garlic,minced
2 scallions, finely chopped
Pour all ingredients into a Ziploc bag with a flank steak and marinate for AT LEAST 2 hours but preferably overnight…the longer the better.
Notes: I have never used mushroom soy. I just leave it out. I know it can be found in Asian markets but in CT I didn’t have access to them and here in FL, I just haven’t gone to one yet. Sometimes I grind the sesame seeds, sometimes I don’t. I also usually just crack the garlic and thrown it in so I can pick it out before I grill it. I use scallion when I have them but I’ve also used chives, regular onion and dried onion. No one has complained.
I also wanted to share links to 2 recipes by Tyler Florence. I’ve made them both and while they take a little effort, it is SO worth it. The first are his Shrimp and Pork Siu Mai Dumplings. The second is his Shrimp and Egg Fried Rice. I have made both for guests and got RAVE reviews.
So the next time you feel like Asian food but don’t feel like going out, try these. I hope you like them.
The first recipe is actually a combination of 2 separate recipes. The marinade comes from a recipe that I cut out of the July 2005 issue of Cooking Light. I have never made the sauce that accompanied that recipe but I am sure it’s delicious. The sauce recipe came from the Weight Watchers recipe forum on the Weight Watchers site. I got it years ago and I have no idea where it originally came from. First I’ll post the recipes as they are and then I will add my note at the end.
Chicken Sate with Peanut Sauce
Sate:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tbs. light brown sugar
2 ½ tbs. low-sodium soy sauce
2 tsp. bottled fresh ground ginger (such as Spice World)
1 tsp. grated lime zest
2 garlic cloves, minced.
Combine the chicken with the marinade ingredients and let sit for 10 minutes. Thread chicken onto skewers and grill or broil until cooked through.
Peanut Sauce:
¾ C fat free sour cream
1 tbs. low-sodium soy sauce
2 tbs. reduced fat peanut butter
2 tsp. dark sesame oil
Whisk ingredients together and serve with sates for dipping.
Notes: Now first off I will say I use chicken tenderloins for this (I buy them at Costco). The only things I did differently with the marinade was I used fresh ginger and I let it sit more than 10 minutes. For the sauce, I do not use fat free sour cream. I used reduced fat and I also use a smaller amount, probably closer to ½ cup or maybe a little less. If you use the full amount, you lose the peanut flavor. But this is a favorite of the whole family. Even my kids love it. If you want the full recipe from Cooking Light, you can find it here.
The next recipe is a flank steak marinade I got from my next door neighbor back in CT but I have no idea where she got it. It seems to be Korean in origin but that do I know! Again, I’ll post the recipe as is then add my notes.
Flank Steak Marinade
3 1/2 tbs. brown sugar
1 tbs. maple syrup
1/2 C light soy sauce
1 ½ tbs. mushroom soy
6 tbs. roasted sesame seeds, ground
4-5 tbs. sesame oil (I use 5...I love the stuff)
2 cloves garlic,minced
2 scallions, finely chopped
Pour all ingredients into a Ziploc bag with a flank steak and marinate for AT LEAST 2 hours but preferably overnight…the longer the better.
Notes: I have never used mushroom soy. I just leave it out. I know it can be found in Asian markets but in CT I didn’t have access to them and here in FL, I just haven’t gone to one yet. Sometimes I grind the sesame seeds, sometimes I don’t. I also usually just crack the garlic and thrown it in so I can pick it out before I grill it. I use scallion when I have them but I’ve also used chives, regular onion and dried onion. No one has complained.
I also wanted to share links to 2 recipes by Tyler Florence. I’ve made them both and while they take a little effort, it is SO worth it. The first are his Shrimp and Pork Siu Mai Dumplings. The second is his Shrimp and Egg Fried Rice. I have made both for guests and got RAVE reviews.
So the next time you feel like Asian food but don’t feel like going out, try these. I hope you like them.
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