Tag Archives: Asian

Teriyaki Meat Loaf

Thanks to those of you who keep checking in and I’m sorry I’ve been slacking on the posts! Last week I was recovering from food poisoning and the week before that I was in Buenos Aires for work. This week – I have no excuses. I’ve been on vacation all week, laying by the lake just north of Chicago and getting in a lot of rest, relaxation and exercise. Since I’m not home, I haven’t been cooking like I normally would on my days off but I have a few recipes stashed away that I’ve made for times like this when I haven’t been cooking. One of my favorites I’ve made recently is this Teriyaki Meat Loaf.

Ground meat (the recipe calls for beef; I used turkey) is jolted with flavors of ginger, garlic, soy sauce, and sesame oil before being bathed in a little teriyaki sauce. After a first trip to the oven (since I used turkey, I cooked it for 40 minutes here), more teriyaki sauce is added and the meatloaf is surrounded with crisp green beans. Another 20 minutes in the often and the entire meal is done. This meatloaf is packed with salty sweet flavor and the green beans are perfect sidekicks. This meal was a hit for me, despite popping my jaw out of socket when eating a green bean, but I digress. I just might have to make this again when I get back home.

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In bowl, combine meat, egg, breadcrumbs, ginger, garlic, soy sauce and 1/2 tsp. oil. On foil-lined baking sheet, shape into loaf. Drizzle with half the teriyaki sauce and bake at 375 degrees 20 minutes for beef, 40 minutes for turkey.

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In bowl, toss beans with remaining oil; season.

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Top meat loaf with remaining teriyaki sauce and surround with beans.

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Bake until meat loaf edges are browned and beans are tender, 20 minutes.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Sesame Teriyaki Wings

Happy New Year all! Anyone eat wings over the holidays? I’ve been eating chicken for a long time now but this whole time, I’ve refused to eat chicken on the bone. People know this about me. The bones, the gristle, the skin. No thanks! Then, when I was in Toronto for work a few months ago, my co-workers ordered wings at a restaurant and I didn’t speak up. I hesitantly tried the wings and decided, surprisingly, that they were great. I’ve been on a chicken wing kick ever since. In fact, I find myself craving them. So I decided I was ready to buy some frozen chicken wings and make these Sesame Teriyaki Wings myself.

Cooked chicken wings (I followed the package directions) are tossed in a mixture of teriyaki sauce, rice vinegar, brown sugar, and sesame oil and sprinkled with toasted sesame seeds. Sure, these aren’t your typical wings, no buffalo sauce or blue cheese in sight, but if you like Asian-flavors like I do, you won’t mind. As these wings cooked, I saw things I didn’t want to see so by the time they came out, my appetite was lost. While I’m clearly not ready to be making chicken on the bone at home, the sesame teriyaki sauce is great with a salty sweetness that I love from Asian flavors. If someone else prepared these for me in a restaurant, I’d love them. But, next time I think I’ll make this sauce for boneless chicken wings. Lesson learned.

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In large bowl, whisk together teriyaki sauce, rice vinegar, dark brown sugar, and toasted sesame oil.

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Toss sauce with cooked wings and sesame seeds.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Good Housekeeping magazine

Ginger Teriyaki Sliders

As you may have noticed, I haven’t been posting much the last two weeks because my life is changing and I’ve got a lot of good things going on so I’m stretched a little thin. I intend to keep up with this blog as best as I can so THANK YOU for hanging in with me! Anyway…you guys. These Ginger Teriyaki Sliders. OMG. Please try them.

Ginger, scallions, and mushrooms are chopped in a food processor and added to ground turkey (the recipe uses pork so use whatever you like!). Teriyaki sauce and panko crumbs are added and then formed into little patties and broiled – who knew?! – until perfectly cooked (use a meat thermometer when it comes to turkey and pork to make sure they are fully cooked). A little mixture of mayonnaise, more teriyaki sauce and a pinch of sugar are smeared onto slider buns with sprinkles of scallions, all of which add yet even more flavor. Seriously, I’m embarrassed to tell you that I ate all of these sliders almost in one sitting. Luckily I had two friends over on Saturday and they each had a few but yes, the rest are in my tummy. Embarrassing. But these sliders are insanely ridiculously good.

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Heat broiler. Line a baking pan with foil; coat foil with nonstick cooking spray. Wrap rolls in foil and place in lower part of oven to warm. In a mini chopper, combine mushrooms, 2 of the scallions and the ginger. Pulse until finely chopped.

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Transfer to a medium-size bowl and add pork or turkey, 1/4 cup of the stir-fry sauce and the bread crumbs. Stir to blend. Shape mixture into 12 equal-size patties, a scant 1/4 cup for each. Place patties on prepared baking pan; broil 4 inches from heat for 6 minutes, turning once, until instant-read thermometer registers 160 degrees when inserted into center of burgers.

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Meanwhile, stir together mayonnaise, remaining 1 teaspoon teriyaki stir-fry sauce and the sugar in a small bowl.

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Split rolls and top each with a burger. Spread 1 teaspoon teriyaki mayonnaise on each roll; sprinkle with scallion.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey
  • Whole wheat panko

Overall Rating: Love it

Source: Family Circle magazine

Mu Shu Chicken Lettuce Wraps

I hope your weekend was a little better than mine! The sky was perfectly blue and sunny and all I wanted was to enjoy the beautiful weather by either going to the beach or a baseball game. Instead, I spent my entire weekend indoors at my house because I had car problems and didn’t do much of anything but sit home alone watching several baseball games go into extra innings on Friday, and again on Saturday, and again on Sunday. Luckily, on Sunday morning I was able to get to the grocery store because I was really looking forward to making these Mu Shu Chicken Lettuce Wraps all weekend.

An Asian-inspired sauce made up of soy sauce, hoisin, rice vinegar and sherry is added to garlic, ginger, rotisserie chicken and packaged coleslaw and heated briefly before being spooned into lettuce cups and topped with scallions and nuts. I used broccoli slaw instead of regular coleslaw which stayed pretty crunchy even after being heated and the scallions add a fresh mild onion flavor. I also used peanuts instead of cashews because I had peanuts on hand but any nut will work or you can leave it out altogether. Because this dish uses precooked chicken, it comes together really quickly making this an easy weeknight dinner. If you are looking for something light, fast, low-carb and very tasty, this is a dish for you.

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Combine soy sauce, sherry, hoisin, and rice vinegar in a small bowl, stirring with a whisk. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; sauté 30 seconds.

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Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently. Add chicken and 1/4 cup onions to pan; cook 1 minute or until coleslaw just begins to wilt.

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Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining scallions and nuts.

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Additions:  None

Omissions:  None

Substitutions:

  • Boston lettuce
  • Broccoli slaw
  • Peanuts

Overall Rating: Love It

Source: Cooking Light magazine

Slow-Cooker Chicken with Cashews

I had a long and amazing weekend in Mississippi for a wedding and my diet was out the window.  I’m not easily tempted by southern food because most of it can be fried and I really try not to eat fried food (with the exception of French fries of course, which would be one food I would want on a deserted island).  So considering nearly every meal outside of the wedding was eaten in a restaurant or delivered from a pizza place, I have to get back on track.  And that means chicken and vegetables like usual.  This Slow-Cooker Chicken with Cashews is an easy way to get both while I rest and recover from a crazy weekend.

Chunks of boneless, skinless chicken breast and baby carrots cook for a little over three hours on high in a slow-cooker with soy sauce and chicken broth until soft and tender.  Red pepper and pineapple tidbits are added with a little more soy sauce, pineapple juice and cornstarch and cook another twenty minutes until warm.  Cashews are added for the last ten minutes of cooking while the sauce thickens.  My chicken was fork tender and fell apart (in a good way) while cooking and the veggies were all fresh and crisp.  I’m not the biggest lover (at all) of cooked carrots but I really loved the color they added to this dish.  I didn’t eat this with rice and just enjoyed the chicken and veggies by themselves which was a fantastic, hearty dish.  Thank goodness for the slow-cooker because I still need more horizontal time while I recover from Mississippi.

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Stir together chicken, carrots, broth and 2 tablespoons soy sauce in slow cooker bowl. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

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Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes.

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In small bowl, stir together remaining 2 tablespoons soy sauce, 2 tablespoons pineapple juice and cornstarch. Stir into liquid in slow cooker bowl. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice, if desired.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Family Circle magazine

California-Style Bibimbap

I went to a Korean restaurant with my friends Jade and Scott a while back and, not knowing much about Korean food, couldn’t bring myself to eat anything other than chicken teriyaki.  I kept eyeballing Jade’s bibimbap because if it weren’t for the meat, this seemed like a dish I would totally be all over: rice, veggies, chili paste, egg, yum!  So when I came across this vegetarian version, California-Style Bibimbap, I stared in disbelief – could it be true?  I was all over it.

Bibimbap is a signature Korean dish usually made with beef but this version takes the beef out and instead uses spinach (or kale), peppers, and avocado.  The spinach and pepper are sautéed until the spinach is wilted and the pepper is slightly soft and spooned over fluffy jasmine rice (hello…a new fave, even if it is a dreaded white rice).  Fresh avocado is added and an egg (either fried or over-easy) tops the dish.  The whole bowl is then dressed with a sesame oil-soy sauce mixture and dotted (or splattered if you so incline) with hot and spicy sriracha.  I cannot even begin to tell you how obsessed with this dish I am.  I plan on making tons of (non-traditional) variations of this using broccoli, carrots, celery, bok choy, mushrooms, asparagus or chicken in the future.  I made this on Sunday, texted Jade a picture right away, and continued to eat it all day long.  It’s no wonder that I couldn’t get Hanson’s “MMMBop” out of my head all day.

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The ingredients (I forgot the avocado):

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Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.

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Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.

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Divide rice among 4 bowls and top with vegetable mixture and avocado.  Fry eggs in the same pan until done the way you like. Slide each egg into a bowl.

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Mix sesame oil and soy sauce and drizzle over bowls.

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Drizzle with Sriracha or sprinkle with togarashi.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Sunset Magazine

Spring Green Fried Rice

I have to say I’m really enjoying our Spring in Philadelphia lately.  Normally, Spring lasts all of 3 days before it either gets cold again or boiling hot.  But we’ve had so many crystal clear blue skies and moderate temperatures that I’m just beside myself.  Having nicer weather not only puts me in a better mood but it tends to make me eat better also.  This Spring Green Fried Rice is a perfect Spring meal.  Sure, fried rice doesn’t sound like the healthiest thing but this version is flavorful, packed with veggies and not at all fattening.

Crunchy cabbage, sweet peas, crisp edamame and fresh ginger are mixed with brown rice and soy sauce.  Lightly fried, this rice is also mixed with eggs to give it the typical eggy addition commonly found in fried rice.  If you don’t like ginger, you can leave it out but I think the flavor of the ginger in this dish is really the best part.  Instead of running to get take out fried rice next time, consider making this.  You’ll save calories and money and you be happy with the results.

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The ingredients:

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In a small bowl beat egg and 1 tsp. soy sauce; set aside.

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In a wok or large skillet heat toasted sesame oil over medium heat.  Add egg mixture; stir gently until set.  Remove egg; cool slightly.  Using your hands to roll the cooked egg into a log.  Use a sharp knife, slice the egg into strips; set aside.

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In the same skillet, heat vegetable oil over medium-high heat.  Add garlic and ginger, cook 30 seconds.  Add cabbage; cook and stir 2 minutes.

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Add edamame and peas; cook for 2 minutes.

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Add rice and 2 Tbsp. soy sauce.  Cook and stir for 2 to 4 minutes or until heated through.  Add egg mixture and green onion; cook and stir about 1 minute or until heated through.

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Top with crushed red pepper, if desired.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Better Homes & Gardens magazine

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