Sunday, March 25, 2012

Inside Out Spring Roll Salad

Serves 4; Prep Time 30 mins; Cook Time 2 mins; Ready In 35 mins

2 oz Bean Thread, mung bean noodles
3 cups Shredded Napa Cabbage
1 cup Torn Watercress
1 Carrot, cut into matchstick thin strips
½ cup Seedless Cucumber, cut into matchstick thin strips
½ cup Red Bell Pepper, cut into matchstick thin strips
1 Green Onion, minced
1 cup Chopped Baby Corn
2 Tbsp Snipped Cilantro
2 Tbsp Snipped Mint JA prefers w/o the mint

1 Tbsp Sesame Oil
2 Tbsp Sweet Chili Sauce
2 Tbsp Lime Juice
1 tsp Soy Sauce
1 tsp Minced Ginger Root
1 Large Clove Garlic, crushed 1/2 will do...
½ tsp Lime Zest
Garnish- Black Sesame Seeds

Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths. Place in a large bowl along with the rest of the salad ingredients. In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat. Garnish with sesame seeds.

COMMENTS: This recipe was the winner of Chinese Recipe contest.

Wednesday, March 21, 2012

Skittle Cupcakes

If you add skittles to your cupcake batter, they will melt when baked!

Saturday, March 17, 2012

Bulgogi (Korean BBQ Beef)

Active time: 30 mins, Ready in: 1  hr 30 mins

2 pounds thinly sliced beef (rib eye or top sirloin)*
3 scallions cut into 2-inch pieces
1 small onion thinly sliced
10 mushroom caps sliced

6 Tablespoons soy sauce
2 Tablespoon lemon juice
2 Tablespoon brown sugar
2 Tablespoon honey (or 1-1/3 more tablespoons brown sugar)
2 Tablespoon rice wine (or mirin)
2 Tablespoon minced garlic
2 teaspoon grated ginger
2 Tablespoon sesame oil
pinch black pepper
2 teaspoon sesame seeds

Purchase pre-sliced bulgogi meat at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices

Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour. Grill over charcoal or a smoked wood fire or pan fry in a skillet over high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.) 

Recipe found on eating and living. Marinade from their chicken bulgogi.

*1.3 lb is sufficient for 3 servings

Friday, March 9, 2012

Green Bean Pasta Salad with Lemon-Thyme Vinaigrette

Total prep & cook time 35 minutes

12 ounces uncooked casarecce pasta Penne pasta may be substituted.
1/2 pound haricots verts (tiny green beans), cut in half lengthwise
1 tablespoon fresh thyme
5 teaspoons lemon zest, divided
1/4 cup finely chopped roasted, salted pistachios Or any other nut you have in your pantry
2 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tablespoons olive oil
1 1/2 cups loosely packed arugula
Toppings: roasted, salted pistachios; Parmesan cheese

1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.
2. Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.
3. Whisk together pistachios, next 5 ingredients, and remaining 2 tsp. lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.

May give you garlic breath...
Barbara Lauterbach, Southern Living MARCH 2012 Issue.