Vietnamese Spring Rolls

from Mel's

Very Yummy, and I love the dipping sauce! This is a very light meal....I served it with rice. Ohh, and it's gluten free!

For the Rolls:

2 pounds chicken breasts or boneless pork chops
about 30 10-inch diameter spring roll wrappers (rice, tapioca, etc.)
1 pound fresh bean sprouts
1 red bell pepper, cored and sliced thin
1 large English cucumber, cut into thin strips
large bunch of fresh herbs, washed (I used basil and cilantro)
large bunch of fresh lettuce leaves, washed
warm water in a large shallow bowl or pie plate (large enough to accommodate a spring roll wrapper)

Meat Marinade:
juice of 2 limes
2 tablespoons brown sugar
2 tablespoons fish sauce
4 cloves garlic, minced
1 teaspoon chile-garlic paste to taste

Hoisin Peanut Dipping Sauce:
8 oz hoisin sauce (the Y&Y brand is gluten-free)
1/4 cup smooth peanut butter
1 tablespoon rice vinegar (I usually add more vinegar)
2 cloves garlic, crushed or pressed through a garlic press
1/2 teaspoon chile-garlic paste

Whisk together all the marinade ingredients until sugar is dissolved. Pour into a ziploc bag. Place the meat in the bag and marinate, refrigerated, for an hour or two. Grill or broil the meat until it is cooked through. Set aside to cool. When cool, cut into 1/4 to 1/2-inch slices.

For the sauce, mix all of the sauce ingredients together until combined. If the sauce is too thick, add hot water and mix in until you achieve a desired consistency. Set aside.

Assemble the spring rolls by dipping one spring roll sheet into a shallow bowl of warm water for a second or two and setting it flat on your plate. Layer lettuce, herbs, vegetables, and meat in a small strip about 1/3 of the way from the edge nearest you. Roll from the edge nearest you and tuck in the sides as you go if you wish. Roll tightly, but not so tightly that you tear the wrapper. Serve the rolls with the dipping sauce on the side.

For step-by-step instuctions go here

Red Coconut Curry Noodles

Love this recipe because it's yummy, gluten free, and low cal (if you use the light coconut milk). Just make sure that you add the noodles carefully because the easily stick together!!!

Also from Mels Kitchen Cafe

2 boneless, skinless chicken breasts, sliced into thin strips (last time I made this I used pre-cooked shrimp and added them at the end to warm them up.....yummy)
1 tablespoon oil
2 cans light or regular coconut milk
1 tablespoon red curry paste
1 tablespoon freshly grated ginger
1 tablespoons chopped fresh cilantro
¼ cups sweet Thai chili sauce
2 ¼ cups chicken broth
1 (13.5 ounce) package rice noodles (about ¼-inch wide)
1 yellow onion, sliced into thin half moons
2 red peppers, cored and sliced thinly
1 cup broccoli slaw or thinly sliced matchstick carrots
1 teaspoon salt to taste

In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. (If using light coconut milk, there won’t be cream to use, so use the 1 tablespoon oil called for in the recipe). The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.

Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.

Add the red pepper, broccoli slaw (or carrots) and rice noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.

Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.

Hoisin Chicken Rice Bowls

A healthy every day type meal.

Serves 4

1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced
2 average-sized boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce
4 tablespoons hoisin sauce
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced

Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 - 6 minutes until tender. Add garlic and saute an additional minute.

Add chicken to pan and cook for 6 - 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.

To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.

Beef and Broccoli Stir Fry

If you can't tell, I've been in the mood to cook lately. I'm also trying to eat healthily as well. I got this one off the the eatbetteramerica.com site. But I did change it quite a bit. I will list what I did.

8oz uncooked whole wheat spaghetti
1 T. sesame oil
3 garlic cloves, minced
1 tsp. minced ginger
1 lb boneless beef top sirloin steak, trimmed of fat, cut into 1/8-inch slices
1large red, yellow or orange bell pepper, cut into 1-inch pieces
1small onion, cut into 1/4-inch wedges
1 -3 bunches broccoli florets
1/3 cup water
1/4 teaspoon crushed red pepper flakes
1/2cup reduced-sodium teriyaki sauce
1 TB cornstarch
2 tablespoons chopped green onions (2 medium)

1. Cook and drain spaghetti as directed on package; cover to keep warm.

2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and ginger, cook until fragrant (about 30 seconds). Add beef; cook and stir 1 to 2 minutes until beef is no longer pink; remove from pan.

3. Add bell pepper and onion to skillet; cook and stir 1 minute. Add broccoli; cook and stir 1 minute longer. Stir in water and crushed red pepper. Reduce heat to low; cover and cook 3 to 4 minutes or until broccoli is crisp-tender.

4. In small cup, mix teriyaki sauce and cornstarch. Stir teriyaki sauce and beef into broccoli mixture in skillet. Cook and stir over high heat until sauce is thickened and heated through. (I added extra water because the sauce was to thick for my liking.) Toss broccoli mixture with spaghetti. Garnish with green onions.

You could omit the noodles and serve over rice too.

Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce

This recipe was sooo good. John loved it and he doesn't even really like Asian type food. I doubled the whole thing except the garlic and ginger. I thought it would be way too much. I hope you all try it and like it.

Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
adapted from The Best 30-Minute Recipe

1 recipe Coconut-Curry sauce (below)
1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 bell pepper, cored, seeded, and sliced (any type will do)
8 ounces snow peas, strings removed
1 cup bean sprouts
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Prepare the sauce and set it aside (I doubled the sauce recipe because we love lots of sauce). Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlicmisture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.

Coconut Curry Sauce
1 cup coconut milk
1 tablespoon fish sauce
1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe - this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
1 teaspoon light brown sugar
1 teaspoon cornstarch

Combine ingredients in medium bowl and use as directed.

Thai Chicken

I'm always on the search for easy, good, and inexpensive everyday kind of meals. This is one that I will definitely be making over and over again. It was delish and I don't usually like Thai food.

Ingredients:

• 1 1/2 lb chicken cut into 1 inch pieces
• 1 red bell pepper, cut into 1" squares
• 1 cups chicken broth
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 3/4 tsp red pepper flakes
• 1/4 cup lime juice
• 2 tbsp cornstarch
• 1/3 cup creamy or chunky peanut butter
• Honey Roasted Peanuts
  
• cilantro, chopped

Directions:

Preheat oven to 350

Place chicken and bell pepper in a 9"X13" greased pan.

In a separate bowl mix broth, soy sauce, garlic, and red pepper flakes. Pour mixture over chicken. Put in oven uncovered for 30 minutes.

Right before chicken is almost done mix cornstarch with warmed lime juice and peanut butter. Stir until smooth. When chicken is done Stir peanut butter mixture into chicken.

Put chicken back in oven for another 15 minutes.

Serve over rice. Sprinkle with peanuts and cilantro.

Pot Stickers

These were really yummy if you like pot stickers. I made them as the main dish and served with rice.

Makes about 60 potstickers or one package of wonton wrappers

Ingredients:

• 1 package wonton/dumpling wrappers (2-inch circle)
• 1 C thinly sliced Napa /Bok Choy cabbage
  
• 1 lb ground pork
• 2 t minced fresh or bottled ginger (I had ground ginger and used 1 tsp. and it worked fine but it would probably be better with fresh)
  
• 2 finely chopped green onion
• 1 t salt
• 1 t soy sauce
• 1 t rice wine vinegar
• 1 t sesame oil

1. Dice 1 C. cabbage into very tiny pieces. In a large bowl add all ingredients except for wonton wrappers and dipping sauce, mix well with hands.

2. Lightly flour 2 cookie sheets, get out a small bowl of water to dip your fingers in. Wet one side of the wonton wrapper, spoon 2 t. filling on the center of the wonton wrapper. Fold in half and pinch edges closed.

3. Place pot stickers on a lightly floured cookie sheet. Continue until mixture is gone.

4. Refrigerate until ready to serve

To serve:
1. Heat 1 Tbsp. oil in a non-stick skillet (Must be non-stick. They are called pot stickers for a reason). Place the wontons in the skillet on med-high heat (wait for the oil to get hot before placing them in.)

2. Add water to cover the pouches one-third of the way up. Cover and reduce temperature. Cook until liquid is gone. (7-8 minutes)

3. Flip and cook reverse side until crispy. Serve hot and dip in sauce to eat.

*A more healthy way to cook pot stickers is to drop the pot stickers into a pot of boiling water . When they float to the top they are done. Serve warm with sauce.

*These freeze really well. If you want to freeze simply freeze them on the cookie sheet for 1-2 hours. Then transfer to a freezer bag.

Dipping sauce:

• 4 T. soy sauce
• 4 t. balsamic vinegar
• 4 t. brown sugar
• 3-4 clove minced garlic
• Crushed red pepper flakes
  

Combine ingredients and place in small bowls for each person to dip their pot stickers in.

*This doesn't make a ton of sauce.