If you follow me on snapchat (stephlouiseatb) or instagram/instagram live (homeinhighheels) then you likely know my obsession with Asian-inspired dishes. This is one I had waiting in the wings for some time. I’ve transitioned to low carb but I found a few posts that never made it into the limelight! I’ll give low carb variations below but honestly- this is the kind of dish I splurge on a few bites of carbs. Keep reading to see how to put together this simple but delicious dish for yourself!…
If you’ve been reading for any length of time then you likely know I’m an Asian food fan. Or freak. Whichever. I am constantly posting on Instagram (follow me here & for beauty posts check me out here!) about Asian-inspired dishes I’m tweaking & playing with. I grew up on Thai food especially. & I am PRO Asian market for just about everything. So when this new cookbook popped up from a well-known area (I’m from Southern California) as well as other Korean hangouts I was in! Keep reading to check out why you’ll be reaching for Koreatown: A Cookbook by ….
Are you a soup fan? I go for weeks eating soups as my lunch at home. Something about the warmth & often something spicy just makes me happy. It can also really help with weight loss & making us feel more full! This recipe was adapted from the Poached Chicken with Bok Choy in Ginger Broth recipe from Martha Stewart Clean Slate Cookbook, p. 232. I’m in love with the recipe overall but I subbed in some flavors & ingredients I almost always have on hand. This is an easy one that is sure to please & adjust for anyone wanting to use up some ingredients!…
So when it comes to lunches for myself I tend to create something my husband doesn’t normally like. Ryan grew up eating very traditional food & although he’s branched out more than I could have dreamed some meals I love just aren’t his thing- & I really can’t blame him. One of my favorite salads is this quick & easy cucumber seaweed salad which I eat alone or serve with other Asian dishes as either an appetizer or little side salad. Sometimes I even include it in cold dishes (like my peanut noodles or slaws) for a bit of extra oomph.
- 1 large cucumber or 6 small Japanese cucumbers, thinly sliced or cut into matchsticks
- 1-2 large carrots, cut into thin strips
- 5 sheets nori seaweed or seaweed snacks, cut into very thin strips
- For Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon dark sesame oil
- 1 teaspoon chili flakes (optional)
- 2 teaspoons sesame seeds, toasted (optional)
- Add cucumber, carrots, & nori to a bowl.
- Whisk together sauce.
- Apply sauce & mix lightly with hands or tongs as to not break up or oversoak.
- Serve immediately or chill. Should be served cold.
I really hope you enjoy it! Another great way to incorporate this is into some Asian inspired fish tacos & substitute it as a slaw. So good! Do you have any little Asian inspired healthy dishes to share? I’d love to read about them so feel free to share them below!
Hopefully you caught my Thai Peanut Sauce Recipe yesterday because today we’re throwing it together into one of my favorite lunches! Eat them cold, eat them hot, eat them right after they’ve been prepared, save them for later…main dish…appetizer…side…. Seriously this is one of those dishes that does it all. Plus it is completely customizable. If you don’t dig the veggies I do or you prefer tofu instead of chicken- whatever. Plus it is Friday & that means time for another Friday Foodie Linkup! Check it out!
- For Noodles-
- 1 box of spaghetti noodles
- salt & pepper
- 1 tablespoon oil
- 1 clove garlic
- ½ teaspoon Asian peppers or sriracha
- 2 chicken breasts, cut into bite size pieces
- 1 can baby corn, drained well & chopped into thirds
- 15-20 spears of medium asparagus, cleaned & chopped into thirds
- 1-2 tablespoons soy sauce
- For Sauce- see this entry from Home in High Heels
- You'll want about 2-3 tablespoons per person.
- Optional- chopped green onions & peanuts.
- Salt a large pot of water & bring to a boil. Add pasta & cook according to package instructions. Drain, rinse under cold water, & set aside.
- Add oil to wok & heat on high. When heated, dd garlic & saute until lightly browned.
- Sprinkle chicken with salt & pepper, also the dried peppers if using. Add sriracha at the end or directly to the sauce. Add chicken to the pan & cook until lightly browned.
- Add baby corn & saute for 1-2 minutes to remove moisture. Add asparagus last since it cooks faster.
- Add soy sauce & mix thoroughly then remove from heat. Add noodles & sauce mixing well.
- Serve hot or chill. Can be eaten hot or cold.
Yum! Simple, easy to make, & uses a sauce you can keep on hand. Remember to check out that recipe for Thai peanut sauce here– it beats the bottled versions! I really hope you give this recipe a try because it is an amazing fallback meal that is kid friendly as well, just omit spicy additions when you make the sauce. For more texture add some chopped peanuts on top, yum!
& here is the linkup! Hope you enjoy checking out the other recipes as much as I do! Want to join in on our next linkup? Check out my Lifestyle Blogging Network tab here for more information & how to apply.
Have you ever had Thai peanut sauce? Bottled sauce is okay for most but the real stuff is so easy to make & tastes so much better! Later on this week I’ll have the recipe for the noodles for the Foodie Friday Linkup but for now, I bring you this magical sauce. I seem to go through peanut butter phases- one day I want it for every meal & the next it is a back-of-the-cupboard type of condiment. I’m finicky. This Thai style peanut sauce never lasts long though- I put it on everything from noodles to stir fry to chicken breasts. It makes an awesome dipping sauce as well! Keep reading to whip up your very own batch! This isn’t spot on traditional since I prefer to use my own pizazz & items in my pantry- adjust accordingly!
- 1 8-ounce can coconut milk
- ¾ cup peanut butter
- ½ cup honey or agave nectar
- ½ cup fresh lime juice
- ¼ cup soy sauce
- 1 teaspoon red pepper flakes or Asian chile
- 1 teaspoon garlic
- ½ teaspoon ginger
- In a medium pot on low add coconut milk & peanut butter. Whisk on low to combine.
- Add all remaining ingredients & cook on low until light boil constantly whisking.
- Remove from heat & serve or cool to thicken up. Can be eaten both cool & warm.
So there you have it! I’ve used both chunky & smooth peanut butter int his recipe & both work fine- I find it is personal preference. I normally use smooth & then if I want some extra crunch I can always add some rough-chopped peanuts. I usually jar this or put it in a bowl then store extra in the fridge. This sauce is perfect to recycle into a new recipe another day or night! I’ll be showing you possibly the easiest noodle recipe ever this Friday using this sauce so feel free to prep some! What are your favorite peanut based recipes? I feel like they are sadly often overlooked!
Fallback Meal- I don’t have time to make freaking dinner so we need a fallback meal that tastes good, doesn’t take too much effort, & that I can keep on hand.
If you are anything like us then you likely have Fallback meals… See above? A Fallback Meal! I’ve used that term for a long time because this happens frequently for us (okay, for me since I’m the one who cooks) & today I’m going to share one of my favorite meals with you using Trader Joe’s brand Chicken Gyoza Potstickers. (Other great options are pre-made & ready pizza crusts, frozen lasagna, & frozen enchiladas! Let me know if you’re interested in any of those! Keep reading to see our go-to Teriyaki Chicken Potstickers for busy nights & other bloggers fallback meals!
First off, let’s knock out a basic teriyaki recipe. I like this one here from Food Network, basic & to the point. Add in some green onions, extra ginger, lemongrass, etc. & you have a customized blend. Really short on time? A low sodium option from the market is nothing to shrug at, there’s a reason people buy them for marinades & such!
The reason we like the Trader Joe’s Chicken Gyoza Potstickers are pretty basic- they’re frozen, I can toss them in soup when I’m sick, I can fry them up, I can steam them, they can be an appetizer, they are a nice size & very filling….there’s more but I will likely start to repeat myself. They’re also very reasonably priced at our local Trader Joe’s. Can you make your own? Of course! & freeze them? Sure! & I plan to. But when you need them, they’re there. Plus they have two other options- shrimp & pork in case chicken isn’t your thing. They likely have a vegetarian option as well.
Filling for the Trader Joe’s Chicken Gyoza Potstickers : boneless chicken, cabbage, onion, soy sauce (water, soybeans, wheat, salt), sesame seed oil, tapicoa starch, salt, sugar, ginger powder, white pepper, garlic powder and black pepper. dough: bleached enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, tapioca starch, salt, soybean oil.
All you need for this meal is potstickers, sauce, rice, toasted sesame seeds, & a veggie. I sometimes make mine on the side like I did this night, roasted green beans in the oven while I fried the potstickers in my non-stick wok. A regular pan works too though, no need to get fancy.
I like to heat up my oil of choice on med-high heat (sometimes just regular ol’ oil & sometimes Asian inspired or with a touch of chile) until popping & then add the wontons/potstickers/gyoza to the hot pan carefully on one flat side. You want enough oil to coat the entire base of the pan, don’t be stingy. Cook until browned on the first side then add a few tablespoons to 1/2 cup water or stock (depending on pan size) & top with a tight lid. This will steam them the rest of the way through. Serve hot. I cook mine straight from the freezer, for shorter cook time you can thaw beforehand or use fresh ones.
What is your favorite fallback meal? Have anything you want to see up on the blog? Any favorite potsticker/gyoza/dumpling recipes I need to try out? Would love to hear them! Also don’t forget to figure out the other fabulous ideas below from other bloggers & their fallback meals!
Love orange chicken? So do we! This is one of those meals we could easily eat weekly. If you’ve noticed, we’re big on Asian cuisine & this is one of the biggest hits. The key to this sauce is the orange marmalade…it is just the best. Keep reading to check it out for yourself!
Here’s a photo of the sauce when it is all done, you should be able to draw a line with your whisk. If you happen to also have a squirrel whisk…well then you’re just fabulous too!
Easy Orange Chicken
from Home in High Heels
For the chicken:
4 chicken breasts, boneless skinless
1/2 cup flour
1 teaspoon ginger
For the sauce:
2/3 cup orange juice
1/3 cup orange marmalade
1 teaspoon cornstarch
1 teaspoon sriracha sauce
1 teaspoon brown sugar
1. Heat a large skillet with vegetable oil for frying.
2. Cube chicken breasts. Mix flour & ginger. Toss to coat lightly.
3. Combine sauce ingredients reserving the cornstarch. Bring to boil & simmer to thicken whisking every few minutes.
4. Fry chicken portions at a time as to not overcrowd your pan. Drain on paper towel.
5. Add cornstarch & 1 teaspoon water mixed to sauce mixture to thicken. Bring to boil again & let thicken.
6. Toss with chicken & enjoy! Serve over white rice if desired.
We love this so much! I haven’t used another recipe in ages for the sauce either, except to make it more spicy. We pretty much eat everything more spicy than I put in the recipes. We usually have it with veggies too just not this night!
Easy Ginger Beef with Green Beans Stir Fry
adapted from allrecipes.com
1 pound chuck steak cut into thin strips
3 cups fresh or thawed green beans
1 cup baby corn (these have been cut into thirds)
3 tablespoons cornstarch, divided
2 cloves fresh garlic, chopped
1/4 cup beef broth
2 tablespoons vegetable oil (sometimes a mixture of chili oil or sesame oil is nice too)
1/4 cup reduced salt soy sauce
2 tablespoons brown sugar
1/4 teaspoon onion powder
2 teaspoons fresh ginger
Optional: 1-3 teaspoons Sriracha sauce. Not recommended for little mouths!
1. Heat the oil in a large pan or wok over medium high heat.
2. Combine 2 tablespoons cornstarch with 2 tablespoons water. Combine with sliced steak & toss well to combine.
3. When oil is hot, add fresh garlic. When fragrant & add sliced beef. Stir fry to desired doneness & remove. Keep warm. I usually put it on a plate & store it in the microwave until called for.
4. Add green beans & baby corn to pan & stir fry until done, somewhere between 3-5 minutes. Return beef back to the pan & stir to combine.
5. In a separate bowl whisk soy sauce, beef broth, remaining corn starch, onion, ginger, & brown sugar.
6. Add to the pan & cook until thickened, 2-3 minutes.
Optional: Serve over rice.
Serves 4. This one actually reheats well so leftovers aren’t frowned upon.
I hope you enjoy the recipe, we love it in my house! We often add a bit more of the sriracha sauce if we’re in the mood for a bit of spice. It works really well with this recipe!
So I found this fabulous little recipe on Pinterest (thus being part of the Pinterest series!) & had to try it! The original recipe is from Chef in Training & I urge you to check out their other recipes! Some fab stuff there! I kind of flubbed this a bit by doubling the sauce but it still turned out really tasty. I also tweaked it a bit myself. I doubled it because we always eat a lot of veggies with stir fry so I thought there wouldn’t be enough sauce. There was…so much! So here is the recipe NOT doubled! We also added some kick…but it could have used more!
Originally from Chef in Training
2.5 pound boneless, skinless chicken breasts
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 tablespoon garlic chili sauce
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine all the other ingredients except the cornstarch + water mixture. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for fifteen more minutes or until slightly thickened.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds before serving.
We ate this 2 nights in a row (there’s only 2 of us!) over broccoli & rice. Hubby really liked it & is looking forward to having it again! To reheat, add to a small sauce pot with a bit of water. Stir as it heats & it will be just as tasty as the first night! If you like heat, add more than above. I just didn’t want to burn any tongues! I have a very high heat tolerance so I always go on the way low end when adding recipes.