Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

Salad:

• 1 package (8 ounces) thin rice noodles (vermicelli)
• 2 cups fresh spinach, cut into strips
• 1 large carrot, shredded
• 1/2 cup diced pineapple
• 1 green onion, chopped

SESAME PEANUT DRESSING:

• 1/4 cup unsalted peanuts
• 1/4 cup pineapple juice
• 1/4 cup lime juice (1 lime), plus zest
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger

Directions:

Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, and onion.
In a bowl, combine the dressing ingredients; cover and whisk until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. Serve immediately. 

Serves 4 as a main dish, 8 to 10 as a side dish.

Nutrition:

Comments:

Very bland.

Recipe courtesy of Taste of Home.

Read my review of this recipe.

Ingredients:

• 1 pound string beans, cleaned and trimmed
• 12 ounces extra-firm tofu, sliced into strips
• 1 teaspoon sesame oil
• 2 cups cooked brown rice

Sauce:

• 2 cups lite coconut milk
• 3 tablespoons low-sodium soy sauce
• 1/4 cup peanut butter
• 1 tablespoon brown sugar
• Juice of 1 lime
• 2 tablespoons minced fresh ginger
• 2 tablespoon Thai sweet chili sauce
• 1 tablespoon cornstarch dissolved in 1 tablespoon water

Directions:

Bring a large pot of water to a boil. Cook string beans for two minutes. Drain and plunge into a bowl of ice water to stop the cooking and retain their vibrant green color. After 1-2 minutes, drain and pat dry. Set aside.

To cook tofu, add 1 teaspoon sesame oil to a large non-stick skillet. Add tofu and saute over medium-high for 7-10 minutes, or until lightly golden and crispy.

To make the sauce, combine all ingredients in a bowl, and whisk until nearly smooth (the pb is chunky, after all).

In a medium pot, add the peanut butter sauce and cook over medium heat for 3-5 minutes, until bubbly. Lower the heat, and continue cooking until sauce begins to thicken. Add the cooked string beans to the skillet with the tofu, then pour the sauce on top. Mix well and cook over a low heat for 2-3 minutes, or until the sauce clings to the tofu and beans.

Serves 4.

Nutrition:

Substitutions:

I have made this sauce so many times in many different ways. I have used milk and chicken stock in place of the coconut milk, both are equally delicious. I have used rice vinegar in place of the lime juice. For the tofu, I have used chicken and shrimp. My favorite veggie combination is sugar peas and red pepper. Instead of rice, I served the sauce of whole wheat pasta. Any way its served, the sauce is simply amazing.

Recipe courtesy of Food Blogga.

Read my review of this recipe.

Ingredients:

• 14 ounces coconut milk or light coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce or soy sauce
• 1 tablespoon brown sugar
• 1/3 cup water
• 1 pound shrimp, peeled and deveined
• 3 cups cooked broccoli florets
• Fresh basil, to garnish

Directions:

In a large saucepan, combine coconut milk and curry paste over medium heat. Bring to a simmer, and then add fish sauce, brown sugar, and water. Simmer 5 minutes, and then the shrimp. Cook another 3 to 5 minutes, until the shrimp are cooked. Add the broccoli florets, and stir to combine. Garnish with basil and serve over rice.

Serves 4.

Nutrition:

Substitutions:

Curry paste can be spicy, so start with a half the amount and taste before you add more.

Recipe adapted from Thai Kitchen.

View my experience with this recipe.

Ingredients:

Rolls:

• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp - peeled, deveined and cut in half
• 1 1/3 tablespoons chopped fresh Thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 2 leaves lettuce, chopped

Chili Fish Sauce:

• 4 teaspoons fish sauce
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons white sugar
• 1/2 teaspoon garlic chili sauce

Hoisin Sauce:

• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped peanuts

Peanut Sauce:

• 3 tablespoons finely chopped onion
• 1 small garlic clove, minced
• 3/4 teaspoon dried hot red pepper flakes
• 1 teaspoon vegetable oil
• 3 tablespoons water
• 1 tablespoon creamy peanut butter
• 1 tablespoon hoisin sauce
• 1 teaspoon tomato paste
• 3/4 teaspoon sugar

Directions:

For the Rolls: Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

For the Chili Fish Sauce: In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

For the Hoisin Sauce: In another small bowl, mix the hoisin sauce and peanuts.

For the Peanut Sauce: Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Serve the rolls along side the dipping sauces.

Makes 8 rolls.

Nutrition:

Substitutions:

I added some shredded carrot to the rolls and replaced the cilantro with parsley. For the peanut sauce, I replaced the tomato paste and sugar with a teaspoon of ketchup.

Recipe courtesy of www.allrecipes.com

View my experience with this recipe.

Ingredients:

• 1/2 pound dry rice noodles, preferably 1/4 inch wide
• 3 tablespoons canola oil
• 3 large garlic cloves, minced
• 1/2 pound cleaned and peeled shrimp, cut lengthwise in half
• 1 pound extra-firm tofu, cubed
• 2 large eggs, lightly beaten
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 2 tablespoons brown sugar
• 2 teaspoons paprika
• 6 scallions, cut into 2-inch pieces
• 2 cups bean sprouts
• 1 small red bell pepper, seeded and slivered
• 1/4 cup peanuts, chopped
• 1 lime, cut into wedges

Directions:

Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.In a wok or large stockpot, heat the oil over medium-high heat. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime.

Makes 4 servings.

Nutrition:

Calories 409 g, Fat 17 g, Sat Fat 2 g, Cholesterol 128 mg, Sodium 1023 mg, Carbs 46 g, Fiber 3 g, Protein 21 mg

Substitutions:

I used regular rice noodles (they cook in boiling water for 5 minutes) rather than dry.

Recipe courtesy of www.realsimple.com