Recipe: Thai Broccoli Chicken Salad

Check out this flavorful salad for a simple and filling lunch, or a light supper. Chicken, fresh veggies, and fresh Asian flavors make this a tasty and satisfying meal that can be ready in minutes.

Thai Broccoli Chicken Salad
(Serves 2-4.)

Ingredients:

2 Tbsp natural peanut butter
2 tsp soy sauce
1 Tbsp lemon juice
2 Tbsp water
2 cups fresh broccoli florettes, cut small
1 cup frozen sweet peas, thawed
1/4 cup diced green onion
2 cups cooked shredded chicken
1 cup mandarin orange sections
finely shredded cabbage for serving, optional

Directions:

• In a large salad bowl, add the peanut butter, soy sauce, lemon juice and water. Whisk until smooth. If it's too thick, add more water and whisk again.
• Add to the bowl the broccoli, sweet peas, onions, and chicken and toss to combine, then add the mandarin oranges and stir gently until incorporated.
• Serve immediately. You may serve this as is or spooned on top of finely shredded cabbage.

Recipe: Asian Inspired Beef Pot

This makes a great almost one-pot meal (you will need to cook the rice separately), and if you like Asian flavors, this one's got you covered! Plenty of veggies, paired with beef and sweet, spicy, and salty tones, make a great meal that will satisfy your taste buds and fill you up fast.

Asian Inspired Beef Pot
(Serves 6-8.)

Ingredients:

1 1/2 lb grass-fed beef, cut into very thin strips
1 Tbsp peanut oil
1 green bell pepper, cut in thin strips
1 red bell pepper, cut in thin strips
1 celery stalk, cut into thin strips
1 onion, cut in thin strips
4 oz fresh sliced mushrooms
4 oz fresh snow peas
1 can (8 oz) sliced water chestnuts
1 cup chicken broth
2 Tbsp soy sauce
2 Tbsp pineapple juice
1 tsp fresh grated ginger root
1 garlic clove, grated
Hot cooked rice for serving

Directions:

• In a large pot over medium-high heat, add oil and beef (in small batches) and cook quickly until beef is browned; remove as the strips cook to keep from overcrowding the pot.
• With pot still over medium-high heat, add the green pepper, red pepper, and the celery, and cook quickly until just softened slightly.
• Then add the onion, mushrooms, snow peas, and water chestnuts and cook until onion softens slightly.
• Add beef back into pot and stir to combine.
• With heat still on medium-high, stir in the remaining ingredients, quickly combining all ingredients with the sauce.
• Turn heat down to low and let ingredients cook together for about 3 to 5 minutes, very slowly.
• Serve hot over rice.

Recipe: Quick & Simple Thai Noodles

If you're looking for a hearty snack, a fast vegetarian lunch, or a quick light dinner with an Asian flair, this easy recipe hits the spot. You may have most of the ingredients already on hand, and it only takes a few minutes to put this exotic tasting dish together. If you want peanuts in it, but don't have any handy, try using crunchy peanut butter instead of the smooth kind.


Quick & Simple Thai Noodles
(Serves 2.)

Ingredients:

4 cups water
2 (3 oz) packages ramen noodles (without seasoning packets)
2 cups bagged coleslaw mix, or shredded cabbage
3 Tbsp peanut butter
4 tsp freshly squeezed lime juice
1 Tbsp chili sauce (or to taste)
peanuts, optional

Directions:

1.  Put water in a large saucepan and bring it to a boil.
2. Remove saucepan from the heat, add the ramen noodles, stir to break up, cover saucepan and set aside for 2 minutes.
3. Drain the ramen noodles into a colander placed in a bowl, reserving the liquid.  
4. Dump the drained ramen noodles into a big bowl and add 1/2 cup of the reserved liquid.
5. Add the remaining ingredients to the bowl with the ramen noodles and toss well until the peanut butter melts.
6. Taste and season with salt and pepper if needed. Sprinkle with chopped peanuts if desired. Serve warm.

Recipe: Grilled Teriyaki Pork Tenders

Mmm-mmm-mmm!  Go Asian with your grilling this week with this tasty twist on Teriyaki. This simple and easy recipe uses the fresh summer flavors of green onions and bell peppers, combined with spicy ginger and Teriyaki sauce for a delicious main dish in minutes. Great for a quick summer weeknight meal.

Grilled Teriyaki Pork Tenders(Serves 4.)

Ingredients:

1 lb. pork tenderloin
1 red bell pepper
4 green onions
4 Tbsp Teriyaki sauce
1 tsp fresh grated ginger root
4 tsp olive oil

Directions:

• Set your grill to medium-high heat and preheat.
• Put tenderloin on grill, cover grill, and cook for 5 minutes, then turn over and cook for another 5 minutes.  Remove and let rest on cutting board while you prepare the other ingredients.
• Clean the red bell pepper and cut into thin strips.
• Wash and trim the onions and cut each lengthwise in half.
• In a bowl whisk together the Teriyaki, ginger root, and olive oil.
• Cut the tenderloin into 1/2 inch thick slices, and separate into 4 equal portions.
• Place four large aluminum foil squares on a work surface.
• Arrange 1/4 of the pork on each square, then cover with 1/4 of the red bell peppers and 1/4 of the onion.
• Carefully pour the Teriyaki mixture over the meat and veggies and fold and seal the aluminum foil tight.  Teriyaki is quite salty so you may not need to salt the mixture, but taste and decide.
• Place the 4 packets on the medium-high heat grill, cover and allow to cook for about 8 to 10 minutes or until hot and steaming. Spin around once during this cooking time.
• Remove and let rest for 3 minutes before opening.

Recipe: Asian Grapefruit Orange Enhanced Tuna Steaks

This simple and tasty recipe combines the mild meatiness of tuna with the tangy flavors of grapefruit and orange and Asian seasonings for a taste combo that will make your tastebuds sing. It's a fairly easy and quick recipe, but fancy enough that your dinner guests will think you slaved over it!

Asian Grapefruit Orange Enhanced Tuna Steaks
(Serves 4.)

Ingredients:

2 tsp red or white wine vinegar
2 tsp soy sauce
1/2 tsp grated fresh ginger
1 tbsp olive oil
1 medium grapefruit, peeled and sectioned
1 medium orange, peeled and sectioned
2 tbsp finely chopped red onion
2 tbsp chopped fresh cilantro
2 tsp olive oil 
4 fresh tuna steaks
salt and pepper to taste

Directions:

• In a small bowl, whisk together vinegar, soy sauce, ginger and 1 tbsp olive oil.
• Cut grapefruit sections and orange sections in bite size pieces and add to bowl with sauce, then add the red onion, and two tbsp cilantro; then set aside.
• Prepare fish: Heat 2 tsp olive oil in a large heavy skillet over medium-high heat. Add tuna steaks and cook quickly for about eight minutes, turning once. If you have good tuna, it doesn't need to be cooked through, but that is a personal choice.
• Sprinkle with salt and pepper to taste. 
• Serve the fish with grapefruit orange relish spooned over.

Recipe: Asian Snow Pea Garden Salad

Peas are the perfect spring garden salad ingredient! Quick to mature and fast-growers in the cooler weather, snow peas make an excellent addition to your gourmet garden salad. This one adds the Asian flavors of sesame oil, ginger, and soy sauce for an oriental taste which goes great with the fresh, crunchy veggies - mmmm...my mouth is watering just thinking about it!

Asian Snow Pea Garden Salad
(Serves 4.)

Ingredients:

1 lb fresh garden snow peas, washed and strings trimmed off
1/2 cup carrots, cut into very thin strips
1/2 cup red bell peppers, cut into very thin strips
1/2 cup sliced water chestnuts, drained
2 tsp sesame oil
1 Tbsp minced fresh ginger root
1/2 cup sliced mushrooms, your choice
2 garlic cloves, minced
1/8 tsp red pepper flakes
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp oyster sauce (optional, may substitute with 1 Tbsp more soy sauce)
salt to taste
Sesame seeds for garnish

Instructions:

• Fill a large bowl with ice and water and set in sink.
• Fill a large pot with water and bring to a rapid boil.
• Prepare snap peas by dropping them in rapidly boiling water for just 20 seconds; immediately drain and dump into the ice bath, then drain in colander completely.
• Put blanched peas into a large salad bowl with the carrots, red bell peppers, and water chestnuts, cover, and keep cool. 

 To prepare dressing:

•  Put sesame oil in a skillet over medium heat, add ginger and mushrooms and saute until fragrant, about 2 to 3 minutes. 
• Stir in the garlic and red pepper flakes and cook an additional 1 minute.
• Stir in soy sauce, brown sugar, oyster sauce (if using), taste, and add salt if desired.  Allow mixture to simmer for 2 to 3 minutes, stirring, until well blended. Remove from heat and allow to cool.

• Prepare salad by adding dressing to fresh vegetables in salad bowl, tossing to combine.
• Serve on individual chilled salad plates with a sprinkle of toasted sesame seeds on each salad.

Recipe: Oriental Quinoa With Vegetables

From breakfast to dinner and everything in between, there are lots of great ways to use quinoa in your cooking! This one offers a delicious twist on the classic stir-fry, usually served with rice, only with the fresh, light, and healthy taste of raw veggies. The texture of quinoa makes it an interesting substitute for the heavier, starchier rice, and its light taste goes great with oriental flavors.  This is also good cold for lunch as leftovers.

Oriental Quinoa With Vegetables
(Serves 4.)

Ingredients:

1 cup water
2 tbsp rice vinegar
2 tbsp plum sauce
2 cloves fresh garlic, minced
1 tsp fresh ginger-root, minced
1 tsp sesame oil
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/2 cup quinoa, well-rinsed
1 sweet red pepper, chopped finely
1/2 cup water chestnut slices, chopped finely
1/2 cup fresh sugar snap peas, trimmed and halved
2 green onions, sliced thin

Directions:

1. Combine the first eight ingredients in a large saucepan, then bring to a boil.
2. Add quinoa and reduce heat. Cover and simmer for about fifteen minutes, until all water is absorbed.
3. Remove from heat and add water chestnuts, peas, red pepper, and onions. 
4. Fluff with a fork, then cover and let stand for about ten minutes before serving.

Recipe: Asian Chicken And Edamame Linguine Skillet

This tasty recipe will give you the flavors of the far East, with the fresh, bright flavor combinations of soy sauce and rice vinegar, accented with mild Chinese cabbage and chicken. These ingredients are all easy to find at any American supermarket, but if you can find them, you can also substitute rice noodles or thin egg noodles for the linguini for a more authentic Asian flair.

Asian Chicken And Edamame Linguine Skillet
(Serves 4.)

Ingredients:

8 ounces linguine
2 (8 oz each) boneless skinless chicken breasts, sliced in thin strips
1 tbsp cornstarch
kosher salt and freshly ground black pepper
2 tbsp olive oil
2 garlic cloves, minced
1 small red onion, cut in half and sliced thin
1 pound napa cabbage, shredded thinly
2 tbsp rice vinegar
2 tbsp soy sauce
2 cups frozen shelled edamame

Directions:

•  Cook noodles in a large pot of salted boiling water according to package instructions, leaving them just al dente; drain and rinse under cold water, draining well, then set aside.
• Toss chicken strips with cornstarch in a medium bowl, then season with salt and pepper. 
• Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Cook chicken two to four minutes in batches until lightly browned. Transfer chicken to a plate and reserve remaining juices in skillet.
• Add remaining 1 tablespoon olive oil to skillet, then saute garlic and onion one to three minutes until soft. 
• Add napa cabbage and cook three minutes, stirring frequently, until tender.
• Add to the skillet the vinegar, soy sauce, edamame, noodles, and chicken, then season with salt and pepper as needed. 
• Cook about four minutes until noodles and edamame are well-tossed and warmed through.