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

 

 

Asian Inspired Meatball Lettuce Wraps (6) WM Asian Inspired Meatball Lettuce Wraps (1) WM

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!!

 

Asian Inspired Meatball Lettuce Wraps (4) WM Asian Inspired Meatball Lettuce Wraps (18) WM Asian Inspired Meatball Lettuce Wraps (22) WM

 

 

Rice Noodles with Shrimp & Cashews

Chilli Cashew Shrimp Noodles (52) WM

Serves: 4

Time: 25 minutes

Ingredients:

one package uncooked rice noodles
2 tablespoons honey
2 tablespoons fish sauce
1/4 cup soy sauce
1/4 cup hoisin sauce
1 lime, juiced
2 tablespoons peanut oil
1 pound raw shrimp, peeled and deveined
1 clove garlic, minced
4 red chillies, chopped
1 red bell pepper, sliced
1 cup whole roasted cashews
3 green onions, chopped
1/4 cup fresh cilantro, chopped

 

 

Chilli Cashew Shrimp Noodles (36) WMDirections:

  1. Boil a pot of salted water, and cook the rice noodles according to package directions (don’t overcook as they will continue to cook in the sauce).  Drain and rinse the noodles in cold water.
  2. Combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice.
  3. Heat a large skillet over medium-high heat.  Once the pan is hot spoon in half of the peanut oil, dump in the shrimp after the oil has gotten a tad bit warm.  Cook the shrimp until they are cooked through, then remove them from the pan.
  4. Add the other tablespoon of oil, the garlic, red chillies and red bell peppers; saute for about 3 minutes (you want the red bell peppers to still be crunchy).
  5. Add the cashews and stir fry for about a minute.
  6. Add the sauce and the shrimp to the vegetables then cook for another minute.
  7. Add the noodles and cook for about 3 minutes – stir until all of the ingredients are well combined.
  8. Scoop out the noodle mixture and place on individual plates, then top with the chopped green onions and cilantro.

 

Chilli Cashew Shrimp Noodles (70) WM

Chicken & Black Rice Bowls

chicken & black rice bowls (38) chicken & black rice bowls (36)

These rice bowls were really tasty – black rice has an amazing taste, it’s really similar to a wild rice.  Be sure to marinade the chicken overnight for an extra yummy taste.

 

serves 4

marinade the chicken at least 4 hours, or overnight

chicken & black rice bowls (18)

Ingredients:

for the marinade – marinade the chicken at least 4 hours, or overnight

2 1/2 boneless & skinless chicken breasts
1 1/2 cups orange juice
3/4 cups balsamic vinegar
1/4 cups honey
1/2 canned chiles in adobo sauce, chopped
1/2 teaspoon cumin
a pinch of salt and pepper
chicken & black rice bowls (1)
black rice
2 cups dry black rice
3 cups water or chicken broth
pinch of salt
cook on the stove or in a rice cooker (this is my preferred method)
for the veggies
1 ripe avocado, sliced
handful of cherry tomatoes, sliced
cilantro, diced
green onions, sliced
handful of cashews
handful of dried cranberries
handful of crumbled feta cheese – we used Bulgarian feta which is really creamy
Directions:
1.Cook the rice per the instructions on the package.
2. Remove the chicken from the marinade, pouring the marinade into a pan and heating on medium-low heat and placing the chicken into a medium-high skillet coated with peanut oil.  Cook the chicken until no longer pink.
3. In the meantime slice all of the veggies.
4. Once the chicken is cooked and the sauce has come to a rapid boil scoop out the rice, sprinkle the veggies, cranberries, cashews, and feta on top and spoon the sauce over the rice and veggies.
5. Serve and eat.
chicken & black rice bowls (4)