Stuffed Peppers with Turkey and Rice

Main, Poultry | October 18, 2016 | By

Asian Caucasian is all about healthy and flavorful, and these tasty stuffed peppers are no exception! They’re a piece of cake to make!  The ground turkey “stuffing” packs a slight punch with Asian spices, jalapeño peppers, and red chili paste. Gotta include healthy kale and brown rice. Top with your favorite herbs, like fresh cilantro. Did I mention it was good for you? 🙂 

Stuffed Peppers with Turkey and Rice
 
Author:
Serving Size: 4
Ingredients
  • 4 large red and yellow bell peppers, seeded (tops removed and chopped)
  • 2 tablespoons canola oil
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, seeded and chopped
  • 2 shallots, chopped
  • 1 8 oz. package button mushrooms, finely chopped
  • 1 tablespoon fresh ginger, minced
  • Pinch of Kosher salt
  • 1 pound ground turkey
  • ¾ cup cooked brown rice
  • 2 cups frozen or fresh chopped kale
  • ½ cup light coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon sambal oelek (red chili paste)
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
Instructions
  1. Preheat oven to 350 degrees. In a shallow baking dish place bell peppers open side up and place in the oven for 15 minutes until peppers are just soft. Remove from oven and set aside.
  2. Meanwhile, heat canola oil on medium high heat in a large sauté pan. Add garlic, chopped bell peppers, jalapeño peppers, and shallots. Cook until softened, about 3 minutes. Add in the ground turkey and cook until slightly browned. Add in mushrooms and ginger and cook another 2 minutes. Season with salt and stir in brown rice and chopped kale.
  3. In a small sauce pan on another burner, heat coconut milk, red curry paste, and sambal oelek on medium high heat until just boiling. Stir sauce into sauté pan with other ingredients. Sprinkle in cilantro and squeeze of lime juice.
  4. Stuff bell peppers with the mixture and place back in the oven for 25 minutes until the mixture is heated through. Serve immediately.
Notes
Sambal oelek can be found at specialty Asian markets and select grocery stores.

 

Bean Thread Noodles with Chicken

Bean Thread Noodles with Chicken

Main, Poultry | September 27, 2016 | By

I do love Italian food, but listen up peeps!  Who needs pasta when these no-cook bean thread noodles soak up the flavors in this awesome, easy Asian dish!?  The Thai “magic paste” is the secret ingredient here that really highlights this recipe.  Add your favorite protein (this one’s with ground chicken), the crunch of chopped peanuts, and top with bean sprouts for a meal you won’t soon forget!  

Bean Sprouts (or “mung beans” as they’re known in Asia) are a great topper for this dish!

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Bean Thread Noodles with Chicken
 
Author:
Serves: 4
Ingredients
  • 8 oz. vermicelli bean thread noodles
  • 2 tablespoons canola oil
  • 1 tablespoon Thai magic paste (see recipe below)
  • ¾ pound minced ground chicken
  • 1 Thai red chili pepper, seeded and chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon light brown sugar
  • 2 tablespoons rice vinegar
  • 8 ounces bean sprouts
  • 3 green onions, sliced
  • 2 tablespoons unsalted peanuts, chopped
  • ½ cup fresh cilantro, chopped
Instructions
  1. In a large bowl, pour boiling water over the noodles and let sit for 10 minutes. Strain and set aside.
  2. In a small bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, brown sugar, and rice vinegar. Set aside.
  3. Heat oil in a large wok over medium-high heat. Add the magic paste and the ground chicken. Brown the chicken and break up into small pieces, around 5-7 minutes. Add in the red chili pepper, bean sprouts and green onions. Stir fry about 2 minutes.
  4. Add the noodles to the wok, along with the sauce mixture and combine all ingredients well until heated through. Garnish with cilantro and peanuts.
  5. Thai Magic Paste:
  6. ½ cup fresh cilantro, leaves and stems
  7. ½ tsp. ground white pepper
  8. cloves garlic
  9. Tbsp. fish sauce
  10. Place all ingredients in a food processor or blender. Ground into a fragrant green paste. Store in the refrigerator for up to a week or freeze.
Notes
Adapted from: “The Food and Cooking of Thailand” by Judy Bastrya and Becky Johnson

 

Spicy Szechuan Chicken & Eggplant

Main, Poultry | July 11, 2016 | By

Last week, as I was strolling through my all time favorite Asian market in Atlanta (the Buford Highway Farmer’s Market), these incredibly gorgeous Chinese eggplant caught my eye and inspired me to make a spicy Szechuan dish that I can’t wait to share with you! I added veggies and chicken, and the sauce is sweet and savory with a little heat (just the way I like it!). I used dried sambal oelek, which is one of the spice packets from RawSpiceBar.com that I received as a gift from my two kids. The jarred sambal oelek works great as well! Be careful not to use too much or your mouth will need a fire extinguisher!

Eggplant

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Spicy Szechuan Chicken & Eggplant
 
Author:
Serves: 4
Ingredients
  • 1 ½ pounds Chinese purple eggplant
  • 1½ pounds boneless, skinless chicken breast, cubed
  • Salt & pepper
  • ½ cup low-sodium chicken broth
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon tomato paste
  • 1 teaspoon sesame oil
  • ½ teaspoon dried sambal oelek (or 1 tablespoon jarred)
  • ½ teaspoon brown sugar
  • ½ teaspoon cornstarch
  • 2 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1 shallot, chopped
  • ¼ cup red bell pepper (or green), chopped
  • 2 green onions, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 cup shiitake mushrooms, sliced
Instructions
  1. Cut the ends of the eggplant and slice on a diagonal into one inch pieces. Place in a microwave-safe bowl and cover pieces with water. Microwave for 1½ minutes until just soft but not mushy, checking on it after 1 minute. Remove from oven, drain and pat dry on paper towels. Set aside.
  2. To make the sauce: In a small bowl whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, tomato paste, sesame oil, sambal oelek, and brown sugar. Stir in cornstarch until dissolved. Set sauce aside.
  3. Season chicken pieces with salt and pepper. Cook chicken pieces in a large wok over medium high heat with 1 tablespoon canola oil until browned on both sides but not cooked through. Remove chicken from wok and set aside.
  4. Add eggplant slices to wok in a single layer and cook until crisp and light golden brown, about 2 minutes on each side. Remove eggplant from pan and set aside.
  5. Heat remaining tablespoon canola oil in the pan over high heat and add garlic and shallots. Cook until fragrant and translucent. Add in bell peppers and cook about 2-3 minutes. Add in green onions, ginger, and shiitake mushrooms and cook another 3 minutes. Stir in the sauce and eggplant, and chicken and cook until sauce has thickened, about 3-5 minutes. Remove from heat. Garnish with extra green onions, and serve with a side of steamed rice.
Notes
Notes: Dried sambal oelek can be purchased from RawSpiceBar.com. Jarred sambal oelek can be found at select grocery stores and specialty Asian markets.