Friday, February 20, 2009

Bok choy with cranberries and sun-dried tomatoes




Baby Bok choy with cranberries and soba noodles

5 baby bok choy, washed and roughly chopped (stem removed)
1/2 cup of cranberries (or sun dried tomatoes)
3 tablespoons of sesame oil
2 tablespoon of soy sauce
¼ cup of fresh basil, chopped
Salt and pepper to taste
Sesame seeds for garnish
1/3 cup of water
2-4 serving of soba noodles (or noodles of your choice)
Serves 2-4 people, depending on the amount of noodles used

Cook noodles according to directions on the box and set aside in a bowl
Combine sesame oil and soy sauce in a frying pan and bring to medium high heat. Add bok choy, season with salt and pepper, and cook for 2 minutes. Add water to the mixture and cover for 1 minute to steam. Place bok choy on top of the noodles and set aside. In the same pan, cook cranberries for approximately one minute. Sprinkle over bok choy and garnish with sesame seeds and basil.

Sunday, February 15, 2009

Shrimp in Asian Peanut Sauce


Asian Shrimp

½ onion, chopped
2 green onions, chopped
1 red or yellow bell pepper, chopped
2 tomatoes, chopped
2 tablespoons peanut butter
1 lb precooked shrimp (or fresh shrimp)
Sesame seeds for garnish

Heat extra virgin olive oil on medium high heat in a sauté pan. Add onion and red bell pepper and cook until almost done. Add tomatoes and cook until they get warm. Stir in peanut butter. Add shrimp to the mixture and cook until they’re done, about 3 minutes. If you are using fresh shrimp it will take about 2-3 minutes on each side, so add the shrimp and peanut butter to the mixture earlier so you don’t overcook the red peppers. Turn off heat and stir in the green onions.
Serve over pasta or rice and sprinkle with sesame seeds for presentation.

Wednesday, February 11, 2009

Turkey Taco Pockets


Turkey Taco Pockets
This is a really easy meal that makes 10-12 taco pockets and feeds a group of 6. You can serve the tacos with salsa, sour cream, hummus or guacamole.

Here is what you’ll need:
1 lb ground turkey meat
1 packet of taco seasoning
12 tortillas

6 oz canned mushrooms
1 red bell pepper, diced
3 Roma tomatoes, diced

½ onion, chopped
Cheddar cheese, shredded
Extra virgin olive oil
Toothpicks

In a pan sauté onions until soft. Add ground turkey, mushrooms, tomatoes and bell pepper. Cook until the meat is browned. Add the taco seasoning and mix well. Reduce heat and simmer for 5-10 minutes. Set meat aside.
Heat 3 tablespoons of extra virgin olive oil in a nonstick pan. Take a tortilla and place two tablespoons of meat in the center. Sprinkle with cheese. Fold one side over, then fold two sides on top, and then fold the last side of the tortilla on top. Secure with a toothpick. Fry in the nonstick pan until tortilla is browned and crisp on both sides. Repeat until meat is gone. Serve hot.