Thai Steak Salad

Serves 4

1 package rice strings
3 tbsp rice vinegar
2 tbsp olive oil
1/2 lb flank or chuck steak, trimmed
Kosher salt and pepper
4 oz shitake mushrooms, stems removed, caps sliced
4 oz snow peas, thinly sliced lengthwise
3 tbsp minced garlic
1 small red chile pepper, thinly sliced
1 tbsp ginger, grated
1 cup cilantro

1.  Cook rice strings according to package directions.  Strain, rinse with cold water, place in large serving bowl.  Toss strings with vinegar.

2.  Salt and pepper both sides of steak.  Add 1 tbsp of oil to cast iron skillet.  Cook steak over medium high heat about 5 minutes on each side.  Transfer to a cutting board.  After resting (to seal in juices) thinly slice and add to serving bowl with rice strings.

3.  Wipe and residue from skillet.  Add 1 tbsp of oil.  sauté' mushrooms, snow peas, garlic, chile pepper, and ginger.  Once snow peas are tender, transfer to serving bowl with strings & steak.

4. Add cilantro to serving bowl and toss all ingredients and serve.

345 Calories

Thai-Style Coconut Chicken via Crockpot

Serves 6 Adults

Ingredients:

1 tbsp Vegetable Oil

1 tsp Grated Lime Peel

1 clove Garlic, chopped finely

1/4 cup Cilantro, chopped finely

1 tsp Brown Sugar, packed

1 tbsp Soy Sauce

1 medium Green Bell Pepper, chopped bite size

1 tbsp Basil, dried

1 pound Boneless Skinless Chicken Breast, bite size

1 tsp ginger root, dried

1 small can Jalapeño Peppers, diced

14 oz Coconut Milk

1/2 tsp Salt

1/2 bag Frozen Peas

1 can Tomato, Diced

Hot Cooked Jasmine Rice

2 Limes, each cut into 4 wedges

Method:

Place all items in the crockpot (except rice). Cook on low heat for 8 hours or high heat for 4 hours. Before serving cook rice per manufacturer. Break up chicken pieces using a wooden spoon.

Serve:

Place several large mounds of rice on plate. Spoon chicken mixture on top and garnish with a wedge of lime.

Recipe Adapted from Jasper Grub Cookbook by Amy Openshaw

General Tso's Chicken over White Rice

From BlogChef.net

Beef Coconut Soup with Crispy Shallots

From Martha Stewart

Soy Ginger Chicken with Coconut Rice

Soy Ginger Chicken:
1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 tablespoon cornstarch

In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

Coconut Rice:

1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
1/4 teaspoon dried thyme
Coarse salt
3/4 cup canned coconut milk
1 can (15 ounces) red kidney beans, drained
1 cup long-grain white rice
2 scallions, minced
Directions

In a medium saucepan, brown bacon over medium-low heat, stirring often, about 8 minutes. Pour
off fat. Add garlic, jalapeno, thyme, and 1 teaspoon salt. Cook until fragrant, about 30 seconds.

Add coconut milk and 1 1/4 cups water; bring to a boil. Stir in beans and rice. Cover; reduce heat, and
simmer until rice is tender, about 20 minutes.

Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.

Hot & Sticky Ribs

From Sandra Lee

Pineapple Chunks & Mandarin Orange Slices

Pad Thai

From Sandra Lee

Note: This was a huge failure. No one liked it and it ended up in the trash.

Gluten Free Sesame Chicken

From GlutenFreeMommy.com

Asian Sesame Noodles and Asian Cucumber Salad with Pineapple and Mandarin Oranges

Sesame Noodles

Cucumber Salad

Asian Sesame Noodles with Vegetables

Cold Sesame Noodles

Recipe courtesy Tyler Florence, 2008

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1/2 pound dried buckwheat (soba) noodles
• 9 tablespoons dark sesame oil
• 1-inch piece fresh ginger, peeled and crushed with the side of a knife
• 2 garlic cloves, crushed with the side of a knife
• 1 red Thai bird chile, minced, seeds and all
• 2 tablespoons brown sugar
• 1/2 cup creamy peanut butter
• 1/4 cup rice vinegar
• 1/4 cup low-sodium soy sauce
• 6 tablespoons water, room temperature
• 1 tablespoon chili sauce
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced on the diagonal
• 1 lime, cut into wedges, for serving

Directions

Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 tablespoons of the sesame oil so they don't stick together.

Meanwhile, make the sauce. In a saucepan, heat 1/4 cup sesame oil over medium-low heat. Add the ginger, garlic, and chile. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blenderalong with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 tablespoons sesame oil. Puree and refrigerate until cold.

Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning). Put the noodles in a serving bowl and toss with the sesame sauce. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.

 Copyright 2011 Television Food Network G.P.

Asian Cucumber Salad

• 
  
• 3/4 cup seasoned rice vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 tablespoon minced garlic 
• 1 tablespoon lite soy sauce 
• 1 teaspoon sesame oil
• 1/2 teaspoon freshly ground pepper
• 2 large cucumbers, peeled and sliced 
• 2 tablespoons sesame seeds, toasted

Preparation

1. 1. Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds, and toss; serve immediately.

Gluten Free Thai Cucumber Salad

Wake Up Your Mouth Thai Cucumber Salad

Wake Up Your Mouth Thai Cucumber Salad
(Makes 3-4 servings, recipe adapted from Bon Appetit Magazine, August 2001.)

2 European cucumbers or 4 fresh garden cucumbers or mini Persian cucumbers
1/2 cup chopped or sliced fresh mint (measure after chopping)
1/4 cup (or more) chopped peanuts

dressing:
1/4 cup fresh lime juice
1 1/2 T Fish Sauce (I like Three Crabs Fish Sauce, but if you can't find that I'd look for one that says Thai Fish Sauce)
1 1/2 T Splenda or sugar
1 tsp. green Tabasco sauce
1 1/2 tsp. garlic puree (sometimes called ground garlic in Asian food stores)

salt and pepper to taste

Cut ends off cucumbers, then partially peel, leaving thin strips of peel in stripes along the cucumber. Cut striped cucumbers in half lengthwise, then in 1/2 inch slices. Wash mint, dry well and chop coarsely or slice into chiffonade strips. Coarsely chop peanuts.

Mix dressing ingredients. Combine chopped mint and cucumbers in plastic bowl, add dressing and stir a few times so cucumbers and mint are completely coated with dressing. Pour into serving bowl, season with salt and pepper if desired, sprinkle chopped peanuts over and serve immediately.

This doesn't keep well at all; the taste of the mint completely overtakes the other ingredients if it's refrigerated overnight, so make as much as will be eaten right away. (It might work to cut the cucumbers, chop mint, and mix the dressing and keep refrigerated for a few hours, but toss the salad together right before serving.)


This printable recipe from KalynsKitchen.com

Gluten Free Sesame Chicken, Gluten Free Yukon Potatoes with Feta and Bacon, and Gluten Free Broccoli

SESAME CHICKEN

1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)

1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce

2 1/2 Tablespoons of rice vinegar plus 1 teaspoon (you can substitute another if you don’t have it)

1 cup gluten-free chicken broth

1/2 cup sugar (don’t faint; I am trying to mimic the take-out sesame chicken, so reduce if you feel you must)

1/4 cup cornstarch plus 2 teaspoons

2 egg whites, lightly beaten

1/2 cup oil

1 teaspoon garlic, minced

3-6 dried hot pepper pods

1/4 cup sesame seeds

green onions, chopped

cooked jasmine rice

DIRECTIONS:

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.

Serves 4-6

Feta and Bacon Twice-Baked Potatoes

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

Cooking Light NOVEMBER 2005

• Yield: 8 servings (serving size: 1 stuffed shell)

Ingredients

• 5 (12-ounce) baking potatoes
• 1 1/2 cups low-fat buttermilk
• 1/2 cup (2 ounces) feta
• 1/4 cup finely chopped fresh chives
• 2 tablespoons butter
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled

Preparation

Preheat oven to 375°.

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

Thai Chicken Wraps

From Rachael Ray

P. F. Chang's Chicken Lettuce Wraps

By Lali on December 16, 2001

About This Recipe

"This recipe is from Todd Wilbur and Top Secret Recipes"

Ingredients

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnuts
• 2/3 cup mushrooms
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4 -5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.

Page 2 of 2P. F. Chang's Chicken Lettuce Wraps (cont.)

Directions

4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".