Thai Noodle Salad

Ingredients:

6 oz. dried vermicilli

1/4 cup low-sodium soy sauce
1/4 cup low-sodium vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper
1 cup cooked chicken, cubed
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2 inch pieces
1/4 cup fresh cilantro
lime wedges for garnish

Directions
1. Cook vermicilli according to package directions. Drain and set aside.
2. In a medium sauce pan, combine soy sauce, vegetable broth, peanut butter, lime juice, ginger, and crushed red pepper. Cook over medium-low heat until peanut butter is melted.
3. Add cooked pasta and toss to coat evenly.
4. Stir in cooked chicken, red pepper, green onions, and cilantro.
5. Serve with lime wedges.

Source:

Carolyn Duede

Super Easy Sweet & Sour Stir Fry Sauce

Ingredients:

Protein:
Prep one pound of the following proteins:
-peeled raw medium shrimp, bay or sea scallops (halve large sea scallops crosswise)
-boneless skinless chicken breasts or thighs cut into bite-size strips
-firm tofu cut in 3/4-inch chunks
-red meat thinly sliced across the grain (try pork tenderloin, sirloin, rib-eye, tenderloin, or flank or skirt steak)
1 tablespoon soy sauce
oil

Produce:
1 onion
1 pound fresh vegetables, choose from:
-carrots, thinly sliced
-pineapple chunks
-bell pepper, sliced
-snow peas
-zucchini, in 1/2-inch thick rounds
-yellow squash, in 1/2-inch thick rounds
-egg plant, in 3/4-inch cubes
-canned water chestnuts, drained
-canned baby corn, drained

Aromatics:
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger root, minced

Sauce:
1/4 cup chicken broth
2 Tbsp soy sauce
2 Tbsp cider, balsamic or rice wine vinegar
1 Tbsp brown sugar
1/2 tsp hot red pepper flakes

Glaze:
2 teaspoons cornstarch
2 tablespoons chicken broth, or water

Directions:
1. Heat your pan. As soon as you walk into the kitchen, set a 12-inch non-stick or cast-iron skillet over low heat.
2. Prepare your protein.
3. Marinate protein, using 1 tablespoon soy sauce. The protein doesn't need to marinate long--just make sure you do it soon after putting the skillet over low heat.
4. Prepare produce.
5. Prepare aromatics.
6. Combine all sauce ingredients in a 1-cup measuring cup. Prepare glaze in separate dish. Turn heat on skillet to high.
7. Add 1 tablespoon of oil, then protein to the pan. Stir-fry until well-browned and cooked through, 2 to 3 minutes. Remove from pan.
8. Drizzle another 2 Tbsp oil into the hot skillet. Add the onion and stir-fry until browned but still crisp, about 1 minute. Add the minced garlic and ginger next so they'll have a chance to flavor the entire dish. Next add vegetables and stir fry until crisp-tender.
9. Return protein to pan and stir in sauce. Coat vegetables well, then finally stir in glaze. Serve immediately with noodles or steamed rice.

Notes:
Really complicated and detailed way to spell out a stir fry, but it really is pretty easy and very tasty. Go easy on red pepper flakes in the sauce, 1/2 teaspoon was too spicy for me. My husband really like this compared to my other stir fry recipe. I even left out lots of things, like the ginger and garlic, though I plan to use them next time.

Source:
http://allrecipes.com/HowTo/super-easy-stir-fry/detail.aspx

Curry with Roti

Ingredients:
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cups water

3/4 cups basmati rice
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 inch piece fresh ginger root, shredded
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon garam masala
1 lb. uncooked chicken, cubed
2 tablespoons tomato paste
1/2 cup plain yogurt

Directions (Roti)
In a large bowl, sift together flour and salt. Add oil and mix with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside about 45 minutes (during which time you can make the curry).
2. Knead dough again until smooth. Divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40-50 seconds. Tiny black spots will appear when it is finished.

Directions (Curry)
1. Cook rice according to package directions.
2. In a frying pan, cook onions in vegetable oil over med-high heat until clear.
3. Add garlic, ginger, and spices. Stir.
4. Add cubed chicken and heat until cooked through..
5. Stir in tomato paste, then yoghurt.
6. Cover and let simmer 5 minutes.
7. Serve with rice and roti.

Notes:My dear friend Carolyn makes this all the time, and after making it myself, I think I will, too. It tastes SO good!!! I used brown rice instead of basmati, though I'm sure any rice would do. I made this a night I had company, and it was said that the curry tastes like it's from Bombay House, the roti, the best Indian flat bread. I quite agree. Way to go, Carolyn! Thanks for sharing such a delicious recipe.

Source:Carolyn Duede

Teriyaki Pork Chops with Tropical Salsa

Ingredients:
2/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup rice wine vinegar
2 cloves garlic, minced
1 (2-inch) piece fresh ginger root, peeled and finely chopped
6 (1 1/2-inch) thick pork chops

Tropical Salsa:
2 cups finely diced fresh pineapple
1 cup finely diced papaya
3/4 cup finely diced peppers (can be combination of red, yellow or green)
1/2 cup finely diced onion
1 clove garlic, minced
3 tablespoons chopped fresh mint leaves
salt to taste

Directions:
In saucepan, combine soy sauce, brown sugar, water, vinegar, 2 cloves minced garlic and ginger. heat to boiling, stirring until sugar is dissolved. Remove from heat and cool. Put pork chops in shallow dish or Ziploc bag. Add cooled soy mixture and marinate in refrigerator overnight, turning occasionally.

In medium bowl, combine salsa ingredients. Let stand at room temperature for 1 hour. Refrigerate if needed for up to a day, but bring to room temperature before serving.

Grill pork chops 7 to 9 minutes per side over medium-high heat, basting with marinade during last 5 minutes of grilling. Transfer to serving platter and serve with Tropical Salsa.

Notes:
Unbelievably good! Amazing!! It took one bite to determine that this is a five star recipe. It is totally worth the effort. Before this recipe I had never purchased nor cut a papaya, nor fresh ginger root, but both are the fabulous ingredients that make this such a delicious meal (along with the mint leaves, that is). I made it with just a green pepper in the salsa, but adding the red would really liven up the color and taste. Also, because I'm on a tight budget, after purchasing the $4 papaya, I decided to go with canned pineapple tidbits instead of fresh. Fresh would be best, but the canned worked well. Finally, the marinade could possibly be used for chicken instead of pork, though the pork was really good. Chicken may not be as tender after grilling. This salsa would be great on some fancy chips. This recipe is good for so many reasons!

Source:
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