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Archive for the ‘Asian food’ Category

I started our summer squash late this year, but we’ve still ended up with bushels of it.  Last year I posted about summer supper squash pancakes, and earlier this year I offered a can-less version of squash casserole.  Of course, you can always sauté squash with onions, but why not go a little crazy and come up with a few more variations?

Earlier this week we had squash roasted with sweet onions, pimento pepper, a little chile pepper, and strips of turkey ham.  The recipe is simple; just cut the onions into chunky slices (half the onion and then quarter and separate into leaves), toss with a little oil, and give them a head start them roasting at 400 degrees F while you cut the squash into nice chunks, the pepper into dice or slivers, and the ham into strips.  Once everything else is prepped, toss it in with the onion, season to taste, and roast for about twenty minutes more.  You can sprinkle fresh, chiffonaded basil or another fresh snipped herb across the top.  I served ours as a side dish with spinach oyster soup, balsamic fig and bleu cheese salad, and crusty grilled bread.  My husband said he could easily enjoy the squash dish as the whole meal. Of course, this squash dish with that characteristic Southern drawl used a lot of squash, but I still had a lot more.

What to do?  How about squash stir-fried with Asian flavors?  This dish is still based on onions and squash, but it’s definitely different from traditional Southern squash.  Begin by slicing a sweet onion into thin slices.  Stir-fry the onions in a blend of walnut oil, peanut oil, or vegetable oil and a tablespoon or two of toasted sesame oil.  While the onions fry, cut your squash into chunks and sliver some crystalized ginger (yes, the candy ginger!), about two whole pieces per small squash (yielding a couple of tablespoons or three of slivered crystalized ginger).  Add the squash and crystalized ginger slivers to the stir-fry along with a splash of good soy sauce and, if you want, a splash of hoisin sauce.  Sit fry until a few pieces of the squash start get brown goodness.  I served our Asian-flavored squash with citrus-glazed broccoli and ginger-sesame salmon.  

What’s next?  I’m thinking squash with scallops and grits and perhaps some yellow squash muffins on the side, with cheese to make them a savory addition to supper.  I’m also planning on trying the squash relish that reader Regina posted for me in the comments of this squash post.  And this fall without a doubt I’ll be making some squash dressing to go with chicken or turkey.

How do you use your squash bounty?  What’s the weirdest thing you ever did with squash that tasted good?

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Tonight we had huge noodle bowls for dinner, relying on fresh produce and poultry from our back yard or Conway Locally Grown.  These noodle bowls are packed with veggies, spice, and cooling coconut milk (which, alas, is not local at all).  Unfortunately, after I planned the dish, I discovered that my neglected fresh ginger was no longer fresh, so I found other ways to get ginger flavor.  If you have fresh ginger, by all means grate it and use it.  Use a wok for this one-pot meal.

Ingredients

  • 1/2 lb. boneless, skinless chicken breast, cut in half lengthwise and then thinly across the grain
  • 1/4 cup Sriracha or homemade pepper sauce
  • 2 tablespoons sherry
  • 2 tablespoons extra-ginger ginger beer
  • natural soy sauce
  • walnut oil (or peanut oil)
  • toasted sesame oil
  • 2 small carrots, cut into pennies
  • pickled ginger juice
  • broccoli (garnish)
  • pea pods (a couple of cups)
  • big pile of shittake mushrooms, sliced
  • 2 baby bok choy heads, trimmed and cut diagonally
  • optional:  splash of hoisin sauce
  • 2 big pinches dried ginger
  • 2 red peter or other hot pepper, seeded if you want, and then sliced thinly
  • leek bottom, cut in half lengthwise, cleaned, and thinly sliced
  • broccoli florets
  • handful per person of prepared Thai rice noodles (like very white fettucini)
  • 1/2 can to 1 whole can coconut milk (light okay)

Method

Begin by marinating the sliced chicken in the Sriracha, sherry, ginger beer, and a splash or two of soy sauce.  While the chicken gets nice and spicy, prep your vegetables.

Wait–where are the snow peas?  Oh, here they are!

In a good wok over high heat, pour in a little of the nut oil, add your carrots, and pour on a tablespoon or two of pickled ginger juice.  Stir-fry the carrots until they get tender and maybe have a little caramelization on a few. Most of the liquid will have cooked off too.  Distribute the carrots in the bowls you’ll be using for eating.  Next, add a little toasted sesame oil, the snow peas, and a splash of soy sauce to the wok.  You can add a splash of water too if you want, but make sure it all cooks down.  Stir-fry the snow peas until they are tender.  Portion them out in your eating bowls to one side.

Now it’s time to stir-fry the shittake mushrooms.  Add a tiny bit of oil to the wok and toss in the mushrooms.  The mushrooms will give up a little liquid; that’s good, as it will help them cook.  Help them a little more by pouring in another splash of pickled ginger juice.  Is most of the liquid cooked off?  Out of the wok they go and into the bowls!   Be sure to put them in the half where you didn’t put the snow peas.

Next toss in the sliced bok choy with a little more nut oil and some of that ginger juice.  If you have it on hand, add a little hoisin sauce.  As the liquid cooks down, find a spot in your bowls for the bok choy.

Next up are leeks and chile peppers.  We just had a few florets of broccoli, so I added them in here.  Same story–different verse. Use a little oil.  Add a little more ginger juice if you think they need it.  Add in the prepared rice noodles and stir-fry to combine.  Plop in the bowls.

Last is the chicken.  Taking care to get chicken but little marinating liquid, add the chicken to the wok and stir-fry until the liquid is cooked down.

Now pour in 1/2 can to a whole can of coconut milk and heat until it gets bubbly.Distribute the chicken in the eating bowls and then pour on the coconut milk, which is now conveniently infused with all of the goodness that you stir-fried through the whole prep.  Yes, we just used coconut milk to deglaze the wok.

Eat.  Enjoy.  Since we separated the elements as we stir-fried them and again going in the bowls, you can get a different mouthful of flavor each time you dive into the bowl and pull out a morsel.  Use chopsticks for the most fun, with a soup spoon to get every tasty drop in the end.

Variations

This dish would be delicious with cilantro or Thai basil on top, but, alas, we had neither ready to pick right now.  We also sometimes use Asian eggplant in this big bowl of yummy, but we don’t have that yet either.  Feel free to substitute shrimp for the chicken.

What’s the largest number of local produce and protein that you’ve managed to get in a single dish?  Do you cook a similar pan-Asian dish?  Do tell!

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome.  Please contact me for permission to use photographs.

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We went from wondering if another ice age was on its way to believing in global warming again this week.  The unseasonably warm weather cried out for a cooler dinner, and gigantic chives and Asian mustard that went from salad size to mandatory cooking overnight made me think of some of our favorite pseudo-Asian meals.  Tonight we’re having spicy peanut-sesame noodles with broccoli, coconut-crusted chicken, and a mess of mustard greens finished with hoisin sauce.

I first had peanut-sesame noodles a couple of decades ago at a Chinese restaurant in a country house outside Madison, Wisconsin.  Come to think of it, I’m not even sure if the place was licensed as a restaurant, but it got a big following quickly.  The food was good, but the most fun was the owner’s enthusiastic teenage daughter, Sunshine.  After we’d visited a few times, Sunshine told us that she was going to order for us that night, not from the menu but one of her favorite things that her mother made for the family.  Out came the noodles.  I was in love.  These probably bear little resemblance to those, but I can make them with ingredients I have on hand.

Spicy Peanut-Sesame Noodles

This recipe will make more than enough noodles for a whole family of four (or more).  I used whole-wheat spaghetti noodles, but you could use udon noodles or thick rice noodles too.

Serves 4-6

  • 1/2 box whole-wheat spaghetti noodles
  • 1/4 cup chicken broth (or veggie–also okay to use water, but then you’ll need to increase the other ingredients a bit)
  • 1/3-1/2 cup good peanut butter
  • 1 hot pepper (chile), diced finely–I used a red peter pepper I had in the freezer.  Feel free to use more peppers if you like it spicier.
  • 1 crushed garlic clove or several garlic chives, diced finely
  • 2-3 dashes rice wine vinegar
  • 6-7 dashes soy sauce
  • 1 tablespoon toasted sesame oil
  • optional:  freshly grated ginger or pickled ginger, slivered
  • 2-4 scallions or chives, sliced across the grain (both whites and tops)
  • carrot, slivered or coarsely grated
  • optional garnishes:  cilantro, coarsely grated radish, snow peas, shelled edamame

Begin by prepping the sauce for the noodles.  Heat the peanut butter and broth to get everything moving.  I heat them in a one-cup pyrex measuring cup in the microwave and then use the measuring cup for mixing everything else. Add in the hot pepper, garlic, rice wine vinegar, soy sauce, and sesame oil.*

Now prepare the noodles according to package directions.  Pour off the cooking liquid and while the noodles are still hot, add the sauce and stir well to combine.  Stir in some of the scallions, carrots, and garnish and pile the rest artfully on top.  Set the noodles aside or refrigerate.  You’ll serve these noodles at room temperature or even cold.

Do you want to make this a vegetarian one-dish meal?  Use the veggie broth, and toss in shelled edamame or stir-fried tofu.  By the way, this sauce is an excellent appetizer dip for vegetables!  When we take it to parties, people love that it’s not the same-old ranch or bleu cheese dip, and it’s a lot healthier for you.

Go ahead and take a closer look.

Quick Broccoli

I used two cups of florets, fresh from our garden, and tossed them in salted water in the wok.  That’s all!  Then I used them as additional garnish on the noodles.

Coconut-Crusted Spicy Chicken

serves 2-4

  • 1 chicken breast, about half a pound, cut into strips (half of the thickness of the breast, about 3/4-inch wide each)
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2-4 tablespoons lime juice
  • optional:  2 tablespoons rice vinegar (use if you only use 2 tablespoons of lime juice)
  • 1 large jalapeno or other chile, diced fine (or more to taste)
  • 1 egg, beaten  You don’t need to double the egg if you double the recipe.
  • 1/3 cup coconut

Start by making the marinade by mixing together your liquids and prepped jalapeno.  Process everything with a stick blender or in a regular blender.  It’s okay if some of the pepper remains unprocessed.  If you do not have a blender, just chop the pepper even more and let it meld with the marinade for a little while..

Pour the brine/marinade over the chicken breast strips and let everything soak for several hours, turning regularly to make sure that the marinade reaches all parts. (If you’d like to let the chicken soak overnight in the mix, add 1/4 cup water to make a brine.  Otherwise, the acid in the juice and vinegar will “cook” the chicken and make it tough.)

To have un-crusted chicken, pour off the marinade or brine and stir-fry the chicken in a little coconut oil.  To crust the chicken, pour off the brine, dry the chicken well, and dip it first in the egg and then in the coconut.  Place the chicken pieces on a greased cookie sheet and bake it in a 325 degree F oven for about 20 minutes, turning the chicken over half way through, until the chicken is golden brown on the outside (and, obviously, cooked through inside.)

I also served dinner with mustard greens in hoisin sauce (pictured in the upper right corner of the bowl).  Simply prep a mess of greens (see photos above and below for what constituted a “mess of greens” tonight!) by stripping off the tough stems, chopping everything roughly, stir-frying quickly in sesame oil, and tossing in some hoisin sauce to finish wilting the greens.  As hot as it’s been outside, the greens were really sharp.

*If you have a family member who’s a little leary of new things, reduce or leave out the toasted sesame oil altogether and add a bit more chicken broth and vegetable oil to thin the noodle dressing. Sesame oil has a distinctive (some say acquired) flavor.

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Today I picked up another order from Conway Locally Grown, a wonderful variation on CSAs.  My father is visiting us, so I went crazy and ordered all sorts of things I ordinarily wouldn’t have, including an emu egg.  Yes, I’ll be blogging about that later this weekend or early next week. Among the things I ordered were snow pea tendrils. I confess that I knew nothing about them except that they sounded tasty.  Oh, my stars, they are!  I made an Asian-inspired meal with lime-ginger salmon; coconut-milk-infused stir-fried vegetables including spicy carrots, shitakes (also from Conway Locally Grown), and yard-long beans (frozen, from our garden) with red-peter pepper, leeks, and garlic; and peanut-sesame soba noodles.  I tossed the snow pea tendrils in the noodles and then added more tendrils to top the noodles.  I couldn’t stop myself from getting even more tendrils to add to the noodles as I ate.

Snow pea tendrils taste like peas but are so much more delicate and fresh tasting.  They smell like sweet clover.  They crunch like sprouts.  You can eat them fresh like we did or stir-fried very briefly.  If you haven’t tried these yet, you should!  I know I’ll be planting extra snow peas to be able to have home grown tendrils–although I can’t imagine how they could be any better than the ones I got today.

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Copyright Ozarkhomesteader 2009.  Excerpts fall within fair use, as do links.  Reprinting the whole thing doesn’t.

One of the most common complaints I hear about Community Supported Agriculture (CSA) is that you don’t get to choose what you get every month.  Most CSAs allow you to pre-purchase a monthly pick-up, but growers determine exactly what is in your basket.  We love trying new things, so our complaint isn’t with the mystery of the basket.  It’s with the duplication from our own garden, since we grow so much of our own food.

Thus I was drawn to a variation on CSAs, locally grown networks.  Local Harvest is one such network that connects farms to consumers.  Our area favorite that has regular pick-up points in central locations is Locally Grown.  We use Conway Locally Grown for things we don’t raise ourselves, and we only order when we need to (which isn’t very often all all).  Conway Locally Grown opens web ordering every Sunday night during season (less often in the winter).  You have until Tuesday to place your order.  Then you can pick up at a pre-determined location in Conway on Friday late afternoon and early evening.  The  Conway market is in a local doctor’s office.  It is truly a happy, cheerful place.We were picking up our turkey from Falling Sky Farm last week  (more on Falling Sky Farm in future posts!) at the Conway Locally Grown pick-up site, so I ordered a few things we didn’t have in the garden now:  shitake mushrooms, bok choy, beautiful carrots, some Japanese turnips (great fresh or cooked!), and a real splurge, a scone sampler that someone else made!If you can’t grow enough to feed yourself, please consider supporting a local, sustainable grower through a CSA or a market like Locally Grown.

Do you have a favorite local online market?

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I can’t help but notice how many people find this blog because they are searching for a recipe for winter squash, especially butternut or acorn squash.  You’ll find both savory and sweet recipes at Ozarkhomesteader, because these squashes are incredibly versatile.

Tonight, for instance, I was working with green European cabbage, red onion, and turkey bratwurst.  These ingredients scream German or Austrian food (at least to me), but I was also staring at a butternut squash with a little damage, one that I needed to fix soon rather than keeping through the winter.  Ultimately, I boiled the brats in beer and then mixed just a touch of molasses in with a tiny bit of the beer to make a glaze, allowing me to get nice grill marks when I put the brats on a hot cast iron grill pan.  I served the brats on cabbage sauteed with red onion, cider vinegar, prepared grainy mustard, a touch of honey, and some soy sauce.  (Darn Alton Brown for mentioning umami right about the time I was reaching for the salt!)  I decided that the squash could be seasoned to stand in for pumpernickle–or maybe gingerbread.

DSCN2091I began by peeling the butternut squash.  Butternut is the only winter squash that peels easily when uncooked. Then I cut the squash into chunks, popped it in a casserole with a little water, and baked it at 350 degrees for 30 minutes.  Then I mashed it with about 2 tablespoons dry ginger and two generous drizzles of molasses (maybe about a tablespoon).

I served the brats on top of the cabbage with the squash to the side, some green beans, and some tiny sliced radishes.  Sure the squash looks like baby food this way, but it tastes rich!  And our entire meal celebrated the fall of the Berlin Wall.  It’s hard to believe that was twenty years ago!

Regardless of whether winter squash with ginger is your idea of a good time, know that you can bring its warm, comforting flavor to all sorts of cuisines, including Indian (try it with curry and coconut milk!), Italian (think ravioli with nutmeg, a little garlic), or even New England colonial (acorn squash stuffed with apples and dried cranberries).  Enjoy those squash you found at the farmer’s market, in your CSA basket, or even–like us–in your own garden.

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Our basic rule for preparing and eating food in our home is that a significant portion of it be homegrown or local, with organic or free range from farther away as something we’ll accept for a much smaller proportion.  I also usually follow the old Southern rule of “meat and three”:  a small portion of some kind of flesh (fowl or fish in our house) accompanied by a bean, a grain, and a leafy green or other high-nutrient vegetable.  Sometimes we skip the “meat” altogether and just do the latter three.

Tonight, after a big time out in town yesterday, I decided to change the formula a bit.  I wanted the lightest meal I could put together with big flavor.  Our “meat” tonight was a splurge in two ways:  it was sea scallops, which are costly, and, while they were a US product, they certainly did not come from the Ozarks.  I paired them with local broccoli and homegrown butternut squash, all organic.

The question was how to get big flavor with a light treatment.  Somehow I thought Asian, but I didn’t want to pull anything standard out of my repertoire.  I began by peeling, dicing, and baking the butternut squash with a generous dose of ginger and a light application of honey.

I started the broccoli (about two cups of florets) by putting it in a fry pan with water sufficient for it to go about half way up each piece.  I sprinkled salt on the top, put on a lid, and turned the burner on high to start a combination steam-boil.  As soon as the broccoli turned bright green, I removed the lid, tossed around the broccoli, and added a couple of tablespoons of orange preserves (no, not local, but at least organic).  Then I starting cooking off the small amount of water that remained, finally adding about 2/3 cup chopped chives with white bottoms (like scallions)* to the top of the mixture after the last toss.  I was working, by the way, in a 9-inch saute pan.  That meant that all the broccoli was in a single layer, and the liquid had plenty of surface area to cook down.

Last, while I was working on the broccoli, I sauteed four cloves of chopped garlic in a bit of organic spray oil, added a little sherry, and cooked the garlic until it started to soften, all in a 7-inch saute pan.  Then I added the scallops (11 total) and started cooking off the liquid.  I turned the scallops three times each to let the thickening garlic-sherry sauce coat them and then removed them for the final cook-off of the sauce.

Although all of the main ingredients in tonight’s dinner are common enough on Euro-American tables, I tried to bring out the Asian potential of each dish without screaming, “I’m making Chinese tonight,” something I do attempt pretty often.  The chives and orange preserves in the broccoli hinted at Chinese food.  The garlic uplifted the scallops and added another common Asian ingredient.  And the ginger, which could have been prominent in every dish in Asian cuisines, brightened the butternut squash.  Ah, homestyle fusion!  Best of all after yesterday’s hedonism, tonight’s dinner was full of flavor and nutrients but virtually fat free.

This same dinner with minor variations could have gone Italian.  Keep the garlic with the scallops but change the seasoning with the broccoli and squash, and you could be along the Mediterranean coast.

*I have scallions in the garden right now but did not want to use them tonight.  On the other hand, I have way too many chives and thought this would be a great opportunity for thinning them.  I pulled 5 or 6 chives and stripped off the dried leaves, damaged ends, and roots.  Ah, scallions with a bit milder flavor!

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