Asian Recipes

Thai Coconut Soup

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Coconut Soup

This aromatic soup is rich with coconut milk and tastes just as wonderful. I love Coconut Soup!

Unfortunately, I can’t order it out since it is always made with chicken broth and Chicken chunks. So here is a turkey broth version with cooked ground turkey (since I didn’t have Turkey Tenderloin).

Thai Coconut Soup

Ingredients:

1 Tablespoon Lemon Grass Paste
2 (14 oz) cans of Coconut Milk
2 cups Turkey Broth
3 1″ strips of ginger, peeled
Dash of Cracked Pepper
Dash of Salt
1/2 lb Ground Turkey or Turkey Tenderloin, Cooked
1 (15 oz) can Asian Straw Mushrooms
1/2 cup Asian Baby Corn Cobs, quartered lengthwise
3 Tablespoons Lime Juice
3 Tablespoons Fish Sauce
1/4 teaspoon red pepper flakes

Bring Coconut Milk and Broth to a boil in a large pot over medium heat. Turn down heat to low. Add remaining ingredients except turkey. Simmer for 10 minutes.

Add turkey and simmer gently for 3 minutes.

Ladle into bowls and serve.

Beef Vegetable Stir fry with Rice

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I was hungry and thought an easy meal would be to throw together a beef stir fry. I headed to the freezer pulled out a steak and quickly started throwing a marinade/sauce together for the stir fry.

Beef and Vegetable Stir Fry over Rice

Beef and Vegetable Stir Fry over Rice

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Sushi craving….

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My daughter suggested I make sushi for dinner tonight sometime last week since my parents were going to be in town. I LOVE SUSHI! She knew there was no way I would say no. Sushi is rather easy to make — but the prep work is what gets you. Since my family loves the specialty rolls you find at Sushi Restaurants it means we no longer can eat out. Imitation Crab is filled with Wheat. Tempura Shrimp or Tempura Rolls in general are Wheat and therefore a no no for our Gluten Intolerance. But no worries I make really great rolls at home. I spent hours on the perping. I made three batches of sticky rice in my rice cooker than added seasoning to give it that yummy sushi flavor.

Then I sliced cucumbers, avocados and green onions. I used salmon, shrimp and fresh crab for my fillings.

I made several sauces to drizzle on the rolls which included Teriyaki, Unagi and Yum Yum.

Sushi Rice:

Ingredients

1.5 cups sushi or short grain rice
3 cups water, plus extra for rinsing rice
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt

Directions Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 3 cups of water into a rice cooker and cook according to your machine. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 45 to 60 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.

IMG_7901 AvocadoCucumber

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Sushi2

Gluten Free Sweet & Sour Turkey

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The kids have been asking for sweet and sour turkey, but last night I wanted to do something different — I normally don’t bread and fry the turkey — but this time around I did and it came out really tasty.

Turkey_SweetSour

INGREDIENTS

    • 1 pound boneless, skinless Turkey Tenderloin, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper, to taste
    • 1/2 cup cornstarch
    • 3 large eggs, beaten
    • 1/2 cup olive oil
    • 1 cup pineapple tidbits
    • 1 tsp sesame seeds
FOR THE SWEET AND SOUR SAUCE
  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tablespoon gluten free soy sauce

INSTRUCTIONS

  • To make the sauce, whisk together sugar, vinegar, ketchup, and soy sauce in a sauce pan and cook until sauce thickens.
  • In a large bowl, season Turkey with salt and pepper, to taste. In another bowl beat cornstarch and eggs together. Dip the Turkey into the egg mixture.
  • Heat vegetable oil in a large saucepan or wok. Add Turkey and cook until golden brown, and cooked through. Transfer to a paper towel-lined plate; discard excess oil.
  • Top with sweet and sour sauce, pineapple and sesame seeds – toss thouroughly.
  • Serve immediately.

Adapted from Damn Delicious

Gluten Free Fried Rice

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My husband loves CalRose White Rice. It may not be as nutritious as brown rice – but that is what he likes and what I make most nights. Yet I have as of late not realized how many containers of leftover rice I had in the fridge.

So tonight I decided to make fried rice with the leftovers and so glad I did because it was oh so good!

FriedRice2

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Gluten Free Teriyaki BBQ glaze

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Teriyaki Sauce

Last night I was thinking Teriyaki BBQ fish would be ideal for dinner. I don’t ever BBQ fish on the grill, that is my husband’s thing. Yet he gets home late from work every night monday – friday. My first mistake was thinking it would be a fast meal… second I forgot what time he gets home. Lets just say he smokes the fish and then BBQ’s the fish and it takes a good hour plus to make this delicious dinner. Needless to say we ate dinner at 8pm.

Hopefully next time I will remember this is a weekend meal and not something for the weeknight.

Nevertheless, I have come up with a really tasty Gluten Free version of a Teriyaki Sauce BBQ Glaze.

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Pork Kabobs with a Spicy Peach BBQ Sauce

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Originally written on July 1, 2014

Although I normally reserve pork shoulder for low and slow cooking preparations, it’s also fantastic grilled.

Pork-a-bob

10 Servings:

Pork Kabobs

1 small red onion, roughly chopped
2 Tbsp Sesame Oil
1/2 cup coconut oil, melted
3 tablespoons of fish sauce
2 tablespoons apple juice
1 tablespoon tomato paste
2 garlic cloves, minced
freshly ground pepper
3 pound pork shoulder roast, cut into 1½ inch cubes
1/2 cup peach preserve

Spicy Peach BBQ Sauce

2/3 cup peach preserves
½ red onion
2 tablespoons melted butter
1/2 tsp sriracha (or more depending on how spicy you want the sauce)
½ cup coconut oil, melted
2 tablespoon tomato paste
1-½ tablespoons rice wine vinegar
2 teaspoons fish sauce
2 cloves garlic, minced
1 tablespoon minced ginger
Freshly ground black pepper

Here’s how to make the pork kabobs:

First, make the marinade for the kabobs by pureeing together the onions, sesame oil, coconut oil, fish sauce, apple juice, tomato paste, garlic, peach preserve and freshly ground black pepper in a high speed blender or food processor until smooth.

Grab your pork shoulder and cut it into uniform 1½-inch cubes.

Place the cubes in a large storage container and pour the marinade over the pork.

Make sure the pork is well-coated before covering the container and storing it in the refrigerator for at least 1 hour.

BBQ Sauce

Toss the peach preserve, onion, sriracha sauce, coconut oil, tomato paste, rice wine vinegar, fish sauce, garlic, ginger, and a few grinds of freshly ground black pepper into a high speed blender or food processor.

Pour the sauce into a saucepan and bring to a boil over high heat.

Lower the temperature to medium low and simmer for 5 to 10 minutes or until slightly thickened. The sauce will keep in the refrigerator for up to 4 days.

Last step: grilling the skewers!

Heat the grill to medium high.

Thread five to six pieces of pork on each skewer.

Grill the skewers for about 10 minutes… …until cooked through.…turning every couple of minutes and lathering in the Peach BBQ Sauce.

Rest the pork for 5 minutes before digging in.

adapted from http://nomnompaleo.com/