Tag Archives: sesame oil

Thai Me Up! (Or, “An On-Hand Attempt at Recreating a Proper Peanut Sauce”)

In my pantry today:

  • 4 c rice noodles
  • 1 c peanut butter
  • 3/4 c lite coconut milk
  • Juice of 1/4 lime
  • 1 c cabbage, sliced thin
  • 2 tbsp carrot sticks, sliced thin
  • 3 cloves garlic, sliced thin
  • 1 green onion, sliced thin
  • 2 tbsp gyoza sauce
  • 4 tsp soy sauce
  • 4 tsp olive oil
  • 1 tsp sesame oil
  • 2 tsp dried basil
  • 1 tsp turmeric
  • 1 tsp cayenne pepper

P1110492Ok, this is in stages. But completely worthwhile stages. In fact, to simplify this otherwise daunting-sounding rip off of an otherwise respectable Thai dish:

1. Put sliced garlic and onions in 2 tsp olive / 1/2 tsp sesame oil warming to ML. Let cook until garlic begins edge-goldening. Prep anything else while this goes on.

2. In separate pan, put remaining oil in on M. Lay cabbage and carrots in oil and toss delicately with 1 tsp soy sauce. Cover the pan and turn off the burner. Let sit until mealtime.

3. Spoon peanut butter into garlic pan and let melt. Turn up to M and throw in remaining seasonings along with gyoza sauce, coconut milk, lime juice and remaining soy sauce. Stir until the first boilin’ bubble appears, then turn burner to L.

4. Boil noodles according to package directions. Drain and, while hot, mix into the peanut sauce. Serve topped with cabbage and carrots. Garnish with a

5. Spoons! 

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The Lo Mein Course

In my pantry today:

  • 2 c leftover vermicelli, cold
  • 2 c broccoli florets
  • 6-10 baby carrots, quartered
  • 1 c vegetable broth
  • 1/3 c red cabbage, diced
  • 2 tsp coconut oil
  • 1/2 tsp sesame oil
  • 1 green onion
  • 1 tbsp sweet onion, sliced thin
  • 2 cloves garlic, sliced thin/minced
  • 4 tsp soy sauce
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • dash asafoetida

P1100374I don’t generally order lo mein when take out is afoot… dumplings and other fried things are my vice; I could make a meal easily out of everything on the Appetizer menu at most Chinese restaurants. This is to say that I am no expert on Asian cuisine (as I just used Americanized Chinese take-out as my primary example of Asian cuisine), but it can’t hurt to start with garlic and two kinds of onion in oil on L for an hour. This will deliver plenty of prep and clean-up-from-prep time.

When your time is right, put 1 tsp of olive oil in the bottom of a stock pot (or use a big pan if you’re fancy, but I make messes) and turn to MH. When the highest MH is reached, toss in your vegetables and stir fry for a few seconds. Pour broth into the pot, add seasonings and 3 tsp soy sauce. Stir then cover when boiling happens and reduce heat to ML. Let the vegetables cook in the flavored broth until fork-tender (about 5-10m).

While that’s going on, pour room temperature vermicelli into the pan with oil, garlic and onions. Mix well. Remove the stock pot from heat and mix in noodles. Once there’s a successful consummation cover the pot and let it sit for 3-5m. A hearty 5 spoons await.

 

Ramen Salad Soup ft. Hunnộy Chicken

ramensaladsoup

In my pantry today:

  • 2 boneless, skinless chicken breasts
  • marinade (below)
  • soup (below)
  • 1 handful of ramen noodles
  • 1 c kale
  • 1/3 c shredded cabbage
  • 1/3 c shredded carrot
  • 3 drops sesame oil
  • 2 spritzes olive oil cooking spray
  • some water

Hunnộy Marinade:

  • 1/4 c soy sauce
  • 1/3 c red wine vinegar
  • 1 tbsp honey
  • 1 tsp garlic paste
  • 1/2 tsp ginger-garlic paste
  • 1/4 tsp red hot chili powder
ramen

I am mindful that this recipe mixes some ingredients and methodologies common to very separate Asian countries.

Marinate your uncut (other than extraneous fat trimming — go to town with that part while remaining true to your own taste for extraneous fat) breasts in the above mixture in a sealed plastic bag or tupperware container and let it soak overnight, or all day or any arbitrary set of several consecutive hours you like. It’ll help things along tomorrow (or later) if you go ahead and prep the other stuff, too. Nearly mince your kale and massage a drop or two of sesame oil into it; let that sit untouched for no less than fifteen minutes, and no more than a couple days (kale is hearty). Slice a thin round or two from a split cabbage* and grate some carrots; put in a baggie and into the fridge. And, really, making the broth would cut down the chicken/noodle timing issue so go ahead and do that (at least a little in) advance of the other stuff.

Soup:

  • 3 14.5 oz cans chicken broth
  • 2 tsp soy sauce
  • 2 drops sesame oil
  • 1/2 tsp ginger garlic paste
  • 1 tsp garlic paste
  • 1 tsp turmeric
  • 1/4 tsp red hot chili powder

I mean, you don’t have to do all of this the day before (although the meat would most benefit). Whenever you do make the soup, season but don’t bring it to a full boil until it’s time to boil the noodles.

When it’s time to cook the chicken, preheat a pan to M/MH. When hot, spray with olive oil cooking spray and slide a shaken wedge of animal into the pan. Spoon a little of the marinade over each. Let cook (slide it around so it doesn’t stick) on that side for 2-5 minutes or until chicken shows a white-to-pink gradient when viewed from the side, flip and let the other side cook in the same fashion. Add little drops of water/marinade respectively to keep caramelization or sticking to happen. After gradient shows same range on this side, drop 1/4 c water into the pan, cover it and reduce heat to ML for 10 minutes. Now is the time to start your noodles: bring the soup to a low boil then split the ramen in half before throwing into the pot so that they fit into said pot; stir. Return to chicken (assuming the right amount of time has passed) and slice each breast as thinly as possible. Put slices back into pan and coat with the thick marinade leavings. When noodles are done, don’t drain but divide the pot contents between two large bowls. Layer on kale, cabbage, chicken and carrots. While this did end up being a little more work than for which I’ve trained myself, it delivered spicy cold weather deliciousness at 5 spoons.

 

 

cabbagepeas*All that cabbage I made the other day was divided in half, and respectively: frozen and with peas over Basmati rice at 4 spoons (that cabbage is GOOD after sitting in the fridge a day). The rest of this same head cabbage is chilling in freezer purgatory, and a smidge bit of it still lives in a tiny plastic home in the fridge. Cabbage: one if the cheapest vegetables may also be its heartiest.

Nutty Broccoli, Fried Rice and Chinese Food for Dogs

In my pantry today:

  • 3 c broccoli florets
  • 1 c dry roasted peanuts, unsalted
  • 1/2 medium yellow onion
  • 1 tsp olive oil
  • 1/3 c blackberry preserves
  • 1 tsp sesame oil
  • 1 tsp garlic paste
  • 1/2 tsp ginger-garlic paste
  • 1/4 c tbsp soy sauce
  • 1/2 tsp cumin
  • 1 tsp red hot chili powder
  • 1/8 tsp asafoetida
  • 1/2 c water
  • 1/2 tbsp corn starch

Broccoli is delicious and I wish I had not overcooked it — that, of course, is really my largest complaint of last night’s dinner, and one which only you can avoid in the future (or me, but lets not play a game of semantics here). It’s easy as sin to cook onion slices to near-sheer on ML then to add peanuts. Take the pan from the burner and let the nuts toast for a few minutes. While that sits, get another pan and start the broccoli cooking on MH. When it turns a full, bright green go ahead and add the peanut/onion mixture. Stir together all the other ingredients  (starting from blackberry preserves –> down) and toss your nuts. And the broccoli. And bring it to a low boil on M for the corn starch to thicken things up a little. In the pan from whence the onion/nut mixture came, there should be an oily enough residue to start the rice.

  • 3 c cooked, cold rice
  • 1/3 c frozen peas
  • 1 egg
  • 1 tsp soy sauce
  • 1/4 tsp sesame oil

Scramble your egg and set aside. Add frozen peas and rice to hot pan , toss. Add the egg back in, squirt in some soy sauce and continue tossing until the rice is hot. Serve everything together and call it a night of order-in. 4 spoons!

Oh, and I’ve been making that dog food for a while now. It was referred to once as “Chinese Food” from its appearance in refrigerated clear Tupperware; the dogs love it, I love what it doesn’t have in it, but I don’t love how quickly it spoils. I’ve prepared in advance the meat/barley mixture to freeze and have ready on those days I feel tired enough to buy another can of rendered, rotten meat. Rice is something we usually keep on hand cooked so I can usually add it later, but that can obviously be mixed in and frozen with this mess.

  • 1 c cooked barley
  • 1/2 c cooked ground turkey
  • 1 tbsp ground flax
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • 1/8 tsp cinnamon
  • 1/4 tsp salt
  • 1 c cooked rice for mixing in after thawing

Mix the turmeric and cinnamon into the boiling water when you cook the barley, salt the turkey while it’s cooking. When both have cooked to completion and cooled enough to combine, add the flax and olive oil along with some cooked brown rice. I did forget to add a little bit of mixed vegetables to this batch… but that it won’t faze the animals. Freeze whatever you can’t use in 3 days.

 

Chappli Kale-bab

In my pantry today:

  • 1 bunch kale
  • 1 c soaked matpe beans
  • 1 package Shan® Spice Mix for Chappli Kabab
  • 1 egg
  • 1/2 yellow onion
  • 1 medium slicing tomato
  • 5 slices of crystallized ginger
  • 2 tsp asafoetida
  • 2 tsp sesame oil
  • 1 tbsp Lemonaise®
  • 1 tsp apple cider vinegar
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 c vegetable ghee
  • 1/2 c safflower oil

Boil your soaked beans for thirty to forty-five minutes. While that’s going on, chop onion into large chunks and throw into food processor; blend until paste-like. Then unload the dishwasher or something. Be patient, the beans will thank your digestive system later. Once soft enough to chew without making a face, drain the matpe and add it to the food processor.

Not burned, just made of black beans and shadows.

Add the spice mix, sesame oil and asafoetida and let it process itself for a minute or two. It should be a nice paste-like consistency. Put it in the fridge while you do this next here thing:

Wash your kale and begin stripping the veins. Tear or cut leaves into bite-size pieces and put in a large bowl. Mix Lemonaise™ with oil and vinegar then massage dressing into kale. Let sit for 15 minutes while you get back to this:

Take food processor bowl out of fridge and begin making nuggets. Your oil should be warming in a deep sauce pan on M-MH, for when it reaches sizzle-upon-tossed-droplet-of-water status, it is time to fry your balls. Flatten each ball slightly as you put it in the pan; after about 60 seconds, flip one to see its color. Once a satisfactory dark amber brown is reached on both sides, remove them from the pan onto a paper towel for a couple minutes of draining.

Arrange kale and sliced tomato on two plates, sprinkling each dish with 1/2 tsp salt and 1/2 tsp pepper. Top with your fried, protein-and-fiber-rich goodness. It will be spicy, and in fact was spicier than I anticipated. But in a good way. And I am proud that, egg notwithstanding for some, this is an entirely vegetarian meal. I am dutifully trying to add more kale into the culinary repertoire; right now I am trying to follow The Wahls Diet as closely as finances allow, and kale is an easy sell both for its price and nutritional value.

Now I am going to go collect that poster-child paycheck from the Kale Commission. ‘Night!