Asian Turkey Noodle Soup

Soup & Salad | January 10, 2017 | By

I would never ditch that leftover turkey carcass from the holidays!  No way!  Drop it in a pot with carrots, onions, herbs, and spices, and voila — homemade turkey stock!  I used the stock for this delicious Asian-inspired turkey soup.  Loaded with deliciousness, this bowl of yum is also healthy and filling. The ginger, shallots, lime, and touch of heat from the red chili paste (sambal oelek) combined with the turkey and bean thread noodles is one bowl of noodle soup that you’ll savor all week long!  Slurp away!

Bean thread noodles soak up this delicious bowl of turkey soup!

Asian Turkey Noodle Soup
 
Author:
Serves: 4
Ingredients
  • 6 cups homemade turkey stock (or low-fat chicken broth)
  • 1 large garlic clove, minced
  • 1 large carrot, peeled and cut into small cubes
  • 2 medium shallots, sliced thinly
  • 6 thin slices peeled fresh ginger
  • 2 kafir lime leaves (fresh or dried)
  • 1 tablespoon sambal oelek
  • 2 tablespoons fish sauce
  • Juice from ½ lime
  • 3 ½ ounces bean thread noodles
  • 2 cups shredded turkey meat
  • ¼ cup fresh cilantro, chopped
  • Lime slices to garnish
Instructions
  1. Place the turkey stock in a large stock pot, bring to a boil and lower heat to medium. Add in the garlic, carrots, shallots, ginger, and kafir lime leaves. Cover partially and simmer for 5 minutes until vegetables are tender. Add in the sambal oelek, fish sauce, and lime juice. Cook another 5 minutes until fragrant. Check for seasoning.
  2. Meanwhile, pour boiling water over the bean thread noodles in a large bowl and let sit until soft, about 5 minutes. Drain the noodles and set aside.
  3. Add the turkey meat and cilantro to the soup mixture when ready to serve. Stir for 2 minutes until heated through. Serve the soup by first placing the noodles at the bottom of the bowl, and ladling the soup on top of the noodles. Garnish with cilantro and lime wedges.
Notes
Sambal oelek can be found at select grocery stores and at Asian markets.

Kafir lime leaves are available at most Asian markets and select grocery stores. The dried version can be found at select grocery stores like Whole Foods. You can substitute the kafir lime leaves for bay leaves.

Shop products featured in this recipe:

Asian Chicken & Vegetable Salad with Spicy Cashew Butter Dressing

Main, Poultry | January 3, 2017 | By

Pants feeling snug after the holidays?  No worries!  This is a very yummy Asian Chicken and Vegetable Salad recipe that we borrowed from fellow Atlanta food blogger Shannon Marsh with Happily Edible After.  Made with tons of healthy veggies, this salad has a nice crunch from the fresh ingredients and chopped cashews. The best part is the dressing, made with fresh, creamy cashew butter from Georgia Grinders! Love sharing recipes with our fellow food bloggers!  Happy, Healthy New Year to all!

Georgia Grinders homemade cashew butter adds a wonderful flavor to the salad dressing.

Asian Chicken & Vegetable Salad with Spicy Cashew Butter Dressing
 
Serves: 10
Ingredients
  • 1 roasted chicken, cooled and shredded
  • ½ green cabbage, shredded
  • ⅓ red cabbage, shredded
  • 2 large carrots, grated
  • ½ bunch kale, shredded
  • 1 cup yellow bell pepper, ½-inch pieces
  • 1 cup red bell pepper, ½-inch pieces
  • ½ cup roasted, chopped cashews
  • Your favorite greens
  • Dressing:
  • ½ cup Georgia Grinders Creamy Cashew Butter
  • 2 Tablespoons rice vinegar
  • 4 Tablespoons lime juice, fresh
  • 1 teaspoon fish sauce
  • 3 Tablespoons soy sauce or tamari
  • 1½ Tablespoons sugar
  • 1 large garlic clove, minced
  • 1-inch ginger root, peeled and minced
  • 1-2 Tablespoons Sriracha
  • ½ teaspoon sea salt
  • 3 Tablespoons warm water
Instructions
  1. In a large bowl, gently mix the cabbages, carrots, kale, and bell peppers. Set aside.
  2. To make dressing: place all dressing ingredients into a medium bowl and whisk until smooth. Taste and adjust seasoning to your liking.
  3. In a large bowl, mix the shredded chicken with enough of the dressing to lightly coat the meat. Set aside. If not serving right away, refrigerate your veggies and your chicken and remaining dressing.
  4. To serve: scatter some of the mixed greens on a platter. Mix together the veggies and the chicken, tossing with remaining dressing. Place chicken salad on top of the mixed greens, scatter on roasted cashews.

Shop products featured in this recipe:

 

Roasted Butternut Squash Wonton Bites

butternut squash wontons

Starters | December 6, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

Came across this seasonal recipe on Food & Wine’s website recently and knew I had to transform it into an Asian-style wonton for the holidays!  It’s our twist on a butternut squash ravioli, combining the sweetness of the roasted butternut squash and garlic with the delicate heat from Asian spices.  Fresh wontons sure beat the frozen-in-the-bag version!  I served this up at Thanksgiving for a truly unique appetizer and they were “gobbled” up in minutes (no pun intended!).  Dazzle your party guests and make this at home for your upcoming holiday party!  

Place the stuffed wonton wrappers on a baking sheet before steaming.

wontons-on-tray_600x400Steam the wontons in a bamboo steamer or stove-top steaming insert.

wontons-in-steamer_600x400Fry the wontons in a skillet after steaming, and serve warm!

wontons-in-frying-pan_600x400

Roasted Butternut Squash Wonton Bites
 
Author:
Serves: 4
Ingredients
  • 1 medium butternut squash, peeled, seeded and cubed
  • 2 teaspoons extra virgin olive oil, divided
  • Salt and pepper
  • 1 whole bulb of garlic
  • 1 medium shallot, minced
  • ¼ teaspoon Chinese Five Spice
  • ⅛ teaspoon cayenne pepper
  • ¼ cup fresh basil, chopped (extra for garnish)
  • 14 wonton wrappers
  • 2 tablespoons canola oil
  • 1 tablespoon grated Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 400 degrees. Place butternut squash on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper over top. Toss together and rearrange to a single layer on the pan.
  2. Cut off the tip of the garlic bulb and place in the middle of a sheet of aluminum foil. Fold the sides around the garlic bulb sealing at the top. Place both the baking sheet and garlic in the oven. Roast the butternut squash for about 25 minutes or until nicely browned but not burned. Roast the garlic for 45 minutes. Remove both from oven and let cool.
  3. In a medium nonstick skillet, add teaspoon of olive oil over medium-high heat. Sauté the shallots about 3 minutes until softened. Set aside to cool. Wipe out the skillet.
  4. To make the filling: Squeeze out the roasted garlic from the skin into a medium mixing bowl. Add in the butternut squash, shallots, Chinese Five Spice, cayenne pepper, and basil. Mash together with a fork.
  5. To make the wontons: Using one wonton wrapper at a time, place a teaspoonful of butternut mixture into the middle of the wrapper. Using your fingertip, brush the two top sides with water and fold up to meet the top, forming a triangle. Brush the two pointed ends with water and fold the ends over each other to seal, forming a pocket. Place on a baking tray lined with parchment paper. Repeat with other wonton wrappers.
  6. Place the wontons in a single layer in a bamboo steamer or other stove-top steamer sprayed with cooking spray. Steam for about 10 minutes. Heat the non-stick skillet with canola oil over medium-high heat. Brown the wontons for about 2 minutes on each side. Transfer the wontons to a serving platter. Sprinkle with cheese and garnish with extra basil. Serve immediately.
Notes
Adapted from: Food & Wine / Butternut Squash and Sage Wontons

Shop products featured in this recipe:

%d bloggers like this: