Asian Inspired Meatball Lettuce Wraps

Asian Inspired Meatball Lettuce Wraps (10) WM

Asian Inspired Meatball Lettuce Wraps (15) WM

I made these last summer, and with selling a house / buying a new one and starting grad school I never had time to post the recipe.  Things have calmed down a bit, so I’m hoping to post all of my back-logged recipes and then actually photograph some new ones!

 

serves 4

time: close to an hour, probably

 

Green Cashew Sauce Ingredients

  • 1/4 cup fresh cilantro
  • 1/4 cup fresh basil
  • 1 cup cashews
  • 1/3 cup canned coconut milk
  • 2 limes
  • 3 teaspoons Thai red curry paste
  • 2-4 tablespoons sweet thai chili sauce (I used 4 tablespoons)

 

 

 

Mango Slaw

  • 1 mango, peeled and sliced into thin strips
  • handful of shredded carrots
  • 1 cucumber, sliced into matchstick sized pieces
  • 1 red onion, thinly sliced
  • 1 red jalapeno pepper finely chopped
  • 1 lime

 

 

Meatball Ingredients

  • 1/2 pound ground pork sausage
  • 1/2 pound ground hamburger
  • 2 tablespoons sesame oil
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons honey

 

Accoutrements

  • 1 head butter lettuce
  • 1/2 cup sweet thai chili sauce, for dipping
  • toasted cashews

 

 

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Green Cashew Sauce Directions

Step 1: Place the cilantro, basil, cashews, coconut milk, lime juice, Thai red curry paste and sweet thai chile sauce to a food processor.

Step 2: Blend until smooth and creamy.

Step 3: Add more of the ingredients if needed.

 

Mango Slaw Directions

Step 1: Combine the mangos, shredded carrots, matchstick cucumbers, thinly sliced red onion, jalapeno, and fresh lime juice.

Step 2: Mix well.

 

Meatball Directions

Step 1: Mix the two meats together well.

Step 2: Roll into small balls.

Step 3: Cook the meatballs thoroughly.

Step 4: Stir together the sesame oil, soy sauce, fish sauce, and honey.

Step 5: Add the cooked meatballs to the sauce

 

Put it all together

Step 1: Place the meatballs, cashew sauce, mango salsa, and toasted cashews on a washed piece of lettuce…enjoy!!

 

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Moroccan Spiced Pork Chops & Green Beans

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I love the spices that Moroccan food uses.  For the most part the spices are minimal, but each pack a punch of savory, unique flavors.

Serves 4

time: about 45 minutes

Ingredients:

4 pork chops

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 salt

1 bell pepper (red or orange) sliced into large strips

3 tablespoons olive oil

1/2 cup sliced almonds

2 garlic cloves

1/4 teaspoon brown sugar

1/4 teaspoon ground black pepper

coconut oil, for pan

fresh green beans, stems removed

 

Directions:

  1. Combine coriander, cumin, salt, half of the fresh bell pepper, olive oil, almonds and garlic cloves to a food processor; process until smooth.
  2. Place the ground mixture into a zip lock bag or large container with a lid.
  3. Coat the pork chops with the sauce mixture.
  4. After your skillet is hot, add a bit of coconut oil (or any high-heat oil).  Reduce the heat to medium-high and then add each pork chop.  Sear each side in the hot pan, then reduce the heat to medium-low and allow to cook until the pork chops are cooked through (flip occasionally).
  5. Add the fresh green beans and the other half of bell peppers to the sauce mixture left in the bag, coating evenly.  Cook in a skillet for about 5 minutes until they are soft but still crunchy.
  6. Serve hot!

 

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Pork Tenderloin Tacos with Mojo Marinade

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I am going through some of the recipes that I didn’t have time to post last year, this is from the summer so not exactly winter food, but it’s still amazing…maybe book mark it for later!

Mojo sauce is amazing, I guess you can buy a bottle of it, but the real fresh sauce is so easy to make!

 

Mojo Marinade Ingredients:

1 cup orange juice

2 lemons, squeezed

1 lime, squeezed

5 garlic cloves

1 bunch cilantro

1 1/2 jalapenos

1 teaspoon kosher salt

 

Mojo Marinade Directions:

1) Combine all of the ingredients above into a Cuisinart food processor, and blend until chopped.

2) Pour over the pork tenderloin in a shallow dish (you want the meat to be covered in the marinade as much as possible); cover and refrigerate over night.  Turn the pork tenderloin over halfway through the day (unless it is all the way covered by the marinade).

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Onion Ingredients:

1 medium red onion, thinly sliced

1/4 cup red wine vinegar or apple cider vinegar

1/2 cup warm water

1/2 teaspoon sugar

Kosher salt

 

Onions Directions:

1.  Slice the red onion really thinly; place the slices in a bowl.

2. Pour the red wine or apple cider vinegar and 1/2 cup warm water over onion.

3. Stir in the sugar and salt.

4. Cover the bowl and let the onions sit until they are slightly pickled, about 30 minutes. Drain.

These onions can be made ahead, no longer than 2 days ahead.  Once the liquid has cooled, cover and refrigerate.

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Kale Salad with Peaches and Balsamic Vinegar Mustard Dressing

Kale Salad with Peaches (3) WM

ok, ok.  I know that it’s snowing in Colorado and is cold pretty much every where in the country, but I wanted to post this recipe that I made in the summer.  You can still get kale, so that’s good.  Maybe add fall fruit like an apple?

Serves 2

time: 10 minutes or so

 

Salad Ingredients:

handful of kale per person, washed and torn into small pieces

2 peaches, pitted and sliced into bite sized pieces

goat cheese (or feta), sprinkle for each person

 

Dressing Ingredients:

2 tablespoon olive oil

1 tablespoon balsamic binegar

1 tablespoon whole grain mustard

1 tablespoon honey

salt & pepper to taste

 

Directions:

1) Wash / tear the kale.  Wash / cut the peaches.

2) Make the salad dressing in a small bowl stirring vigorously to combine all of the ingredients.

3) Add the kale & peaches to the salad dressing, mix to coat the produce.

4) Place salad on each plate and sprinkle the crumbled goat or feta cheese on top.

 

Kale Salad with Peaches (11) WM

Asian Style Green beans

Spicy Plum Pork Chops (20) WM

These green beans are quite simple & tasty – remember not to over cook them, you want them to still be crunchy.

 

Ingredients:

fresh green beans, a handful for each person

coconut oil

garlic

salt

pepper

peanut oil

toasted sesame seeds

 

Directions

1) Wash the green beans and snap off each end.

2) Heat a skillet with a bit of coconut oil.

3) Once the oil is hot throw in the green beans and crush a few garlic cloves.  Sprinkle in salt & pepper.

4) Saute for a few minutes until the green beans are tender but still crisp.

5) Remove from the heat and sprinkle a little bit of peanut oil on the green beans; stir to coat.  Sprinkle some toasted sesame seeds on top of the green beans.  Serve hot.

Sauteed Bok Choy

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If you haven’t tried bok choy I suggest that you do!  You can saute it, or cut it up and add it to stir fry.   The Livestrong website says that it is low-calorie & zero-fat  that also has lots of vitamin A, vitamin C and vitamin K.  “In fact, one cup of shredded raw bok choy contains about half of your daily requirement for each of these nutrients. Plus, you’ll get healthy levels of folate and vitamin B6”.  Bok choy has over 70 antioxidant phenolic substances, including numerous hydroxycinnamic acids, which have often been referred to as “chain-breaking” antioxidants due to their method of scavenging free radicals.

 

This is a super simple and quick “recipe”.

Ingredients:

1 whole baby bok choy per person

salt

pepper

coconut oil

toasted sesame oil

 

Directions:

1) Wash each bok choy, slice each in half length wise and then wash again.  Sprinkle the cut side with a little bit of salt & pepper.

2) Heat a large enough skillet for all of your bok choy on medium-high heat.   Scoop a little bit of coconut oil into the pan and let it melt.  Once the oil is hot (flick a little water in the pan) add each bok choy, cut side down.

3) Let the bok choy brown a little, maybe for 5 minutes, then place a lid on the pan so that the leaves wilt a little.  Once the bok choy is soft and brown remove from the heat, drizzle a little toasted sesame oil on them and serve immediately.

 

Cilantro Ginger Chicken Thighs with Cauliflower “Rice”

Asian chicken thighs & cul (26) WM

Chicken can be boring, unless you get creative with the marinade, and this is one recipe that makes chicken pretty good!  As always it’s best to let the chicken sit in the marinade for a few hours and overnight if you can – that way the flavors of the marinade get soaked up.  My friend made me cauliflower “fried rice” at her house and I thought it would be good with this chicken and a side salad, it was!  If you are following the Paleo diet you can eat this “rice”.

Serves: 4

Chicken Marinade

  • chicken thighs, about 2 a piece
  • 1 bunch green onions, cut into thirds
  • 2 garlic cloves
  • 1″ piece of fresh ginger, cut into fourths
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper to taste

1) Mix all of the marinade ingredients together and place in a gallon ziplock bag with the chicken thighs.  Mush the marinade around the chicken so that it is coated well.  Refrigerate for at least a few hours, and overnight if you can.

2. Heat up your BBQ coals, once they are ready pull out the chicken from the marinade and place on the grill.  Cook the chicken until it is no longer pink inside.  While the chicken is cooking make the cauliflower “fried rice” (recipe below) and a salad.

 

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Cauliflower “Fried Rice”

  • 1 large head cauliflower
  • 3-4 cloves garlic, crushed
  • salt & pepper
  • coconut oil

1) Cut up the cauliflower into bite sized pieces, place in a microwave safe dish, add a tad bit of water and cover.  Microwave until the cauliflower is tender, about 20 minutes.

2) Once the cauliflower is tender mash with a potato masher (you want the pieces to resemble rice, so don’t go overboard with mashing), then place in a colander to drain excess water.

3) Heat up your skillet and add a scoop of coconut oil, add the cauliflower “rice”, crushed garlic, and season with salt and pepper.  Cook until the cauliflower has browned all over.

 

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Braised Mediterranean Chicken

braised mediterranean chicken (2) WM

I have so many posts that I need to catch up on, it’s ridiculous.  I made this dish awhile ago, and as always it was pretty darn tasty.  And I always I made some substitutions from the original recipe and made it my own.

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prep time: 25 minutes

cooking time:  75 minutes

Ingredients:

  • chicken thighs (enough to serve those who are eating, up to 6 pieces otherwise add more of the other ingredients)
  • 1 teaspoon paprika
  • salt & pepper to taste
  • 3 cloves of smashed garlic (squeezed in a garlic press or minced)
  • 1/2 cup Marsala wine
  • 1 lemon, sliced + a couple of slices for garnishing when serving
  • handful of cherry tomatoes
  • handful of dried cranberries
  • small container of mixed olives from the olive bar
  • handful of sun-dried tomatoes, chopped coarsely
  • a few sprigs fresh thyme
  • extra virgin olive oil

Directions:

1. Combine the salt, pepper, paprika, and garlic.

2. Make a few cuts on the sides of the chicken.

3. Rub chicken with crushed garlic, paprika, salt & pepper.  Let sit for 15 minutes.

4. Preheat oven to 350 degrees.

5. Heat the extra virgin olive oil in a cast iron pan on  medium heat; cook chicken with skin side down and brown for about 10 minutes.  Flip to cook the other side and cook for an additional 10 minutes.

6. Pour in the Marsala wine and turn up the heat to high until alcohol evaporates.

7. Add lemon slices, cherry tomatoes, sun-dried tomatoes, olives, cranberries and thyme.  Reduce the heat to and simmer for 5 minutes.

8. Transfer pan to the pre-heated oven.  Cook for 45 minutes or until chicken turns golden brown.  While cooking, baste the sauce over the chicken.

9. Serve with regular or Israeli couscous and garnish with fresh lemon slices.

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