Chicken Lettuce Wraps

Chicken Lettuce Wraps
I used this recipe and made a few changes. I did not add the mushrooms, I added a medium jicama diced, a medium onion diced, and 4-5 stalks of celery diced.
I think that the iceberg lettuce gives it a crunch that is needed, the butter lettuce was very soft.
I served this with a curry cous cous and chopped cucumber and shredded fresh carrots.

Curry Couscous
1 cup couscous
2 cups of boiling water
2 T curry powder
1 t salt.
Mix it all together and let it sit for 10 minutes covered.

Sesame Shrimp and asparagus

1 cup jasmine rice
1/8 t salt
4 t olive oil
1 1/2 t sesame oil
2 lbs asparagus trimmed
1/4 cup reduced sodium soy sauce
2 t seasoned rice vinegar
1 large green onion
1 lb large shrimp, shelled and deveined
1/8 t crushed red pepper

Preheat oven to 450. Prepare rice as labeled.
Mix together salt, 2 t olive oil, and 1 t sesame oil toss with sparagus and roast until tender, about 10-12 minutes.
Mix in a small bowl soy sauce, vinegar, green onion, and remaining sesame oil and set aside.
In skillet on high heat, add oil and shrimp. Sprinkle with red pepper and cook until opaque, about 3 minutes.
Arrange shrimp and asparagus on plates and drizzle with dressing.

I may substitute broccoli if there is not any fresh asparagus around.

Spicy beef with couscous

1 T oil
1 medium onion, chopped
2 garlic cloves crushed
1 t minced fresh ginger
1 pound ground beef, I am using beef stew meat, sliced thinly
1 T curry powder
1/2 t salt
1 cup chicken broth
1 cup frozen peas
1/2 cup loosely packed fresh cilantro leaves
1 cup plain couscous
1/3 cup golden raisins (I will use regular raisins or cranberries my kids won't eat golden ones)

In large skillet heat oil in med high heat, add onion, and cook until golden about 3 minutes. Add ginger and garlic and cook one more minute. Add beef and cook until no longer pink. Stir in curry powder and salt, cook for 30 seconds. Add broth and peas and cook until slightly thickened.
Cook couscous according to directions and add raisins.

Thai beef salad

Thai dressing
1/4 cup rice vinegar
1/4 cup fresh lime
3 T oil
2 T grated fresh ginger
1 T fish sauce (start with 1 t at a time)
red pepper flakes to taste

Salad
8 oz thin sliced deli roast beef (I am using grilled skirt steak)
2 green onions
2 carrot cut into matchsticks
1 small red pepper cut into matchsticks
1 large head lettuce, romaine
Fresh cilantro, thai basil to taste.

Chicken Sate' Lettuce wraps

4 med chicken breasts
1 t curry powder
3/4 t salt
2 limes
1/4 cup creamy peanut butter
1 T soy sauce
1 t sugar (agave or honey)
1 bunch fresh cilantro
1 small cucumber sliced
12 lettuce leaves
chopped nuts (peanuts or cashews)

Rub chicken with curry and salt and pepper, grill until done 10-12 minutes.
Zest and juice one lime, mix with peanut butter, soy sauce, sugar, chopped cilantro, and up to 2 T water until smooth.
Slice chicken and serve in lettuce with cucumbers and peanut sauce. I like to add red bell pepper, carrots, nuts and more cilantro.

Asian Fire Meat and Sesame Noodles

I made the Asian Fire meat tonight along with the sesame noodles. They were both fantastic!
I rolled the meat in regular iceberg lettuce like burritos. I didn't add the onions or leeks to the meat though, not really a fan of either. I added some chopped red bell pepper, a couple handfuls of baby spinach and shredded carrot to the noodles. The girls and Andy loved this!
You could make the sauce for the meat and add it to the meat before freezing.

Sesame Salad

2 packages thin spaghetti
1 bottle Asian Sesame Ginger Dressing (I used Newmans Own brand)
2 orange peppers
1 english cucumber
1/4 cup sesame seeds

Boil pasta until just al dente, drain and place in a bowl. Add most of the bottle of dressing and the sliced vegetables. Mix well. Spinkle with the seeds and chill.

Asian Meatballs in Coconut peanut sauce

This was another winner at our house last night!
Here is the recipe as I prepared it:

1 lb ground turkey
2 T hoisin sauce
1 T ground flax seeds
1T ground oatmeal
1/4 cup chopped cilantro
1 egg
2 cloves garlic minced
1 T fresh ginger
salt and pepper

Sauce
1 cup coconut milk
1/3 cup hoisin sauce
2 T soy sauce
1/4 cup peanut butter
1/4 cup cilantro
1 T fresh ginger
2 cloves garlic minced
zest of one lemon

Pre heat oven to 400. Mix meatball ingredients together and form balls, I used a small scoop, and place on a baking sheet. I made 20 balls. Bake for 18-20 minutes.

Place all sauce ingredients in a medium sauce pan and whisk to combine.

I made whole wheat spaghetti instead of rice noodles to serve this on. This meal came together in less than 30 minutes! I served it with some sauteed Bok Choy. DH asked me to make it again!
I love kitchen success!

You can find the original recipe here