Chinese Barbecued Tofu and Vegetables It was one of those days when I needed a clone–you know, someone to do the cooking while I did everything else that had to be done. Since science has yet to reach the point of providing me free kitchen help, I reached into my cabinet and pulled out the next best thing: The Crockpot. I rarely plan far enough in advance to use the crockpot, but for those times when I know I’ll be busy doing other things right before dinnertime, the crockpot is a must. The trouble yesterday was that my family had had their fill of the usual crockpot fare–soups and stews–and were ready for something else. Besides, the crazy Mississippi weather was playing one of its frequent tricks on us by going from chilly soup weather to nearly 90, so it just wasn’t the day for cozy comfort food. Actually, a crockpot is perfect for tofu. Chinese Barbecued Tofu and Vegetables(click for printer-friendly version) 1 package (about 1 lb.) extra-firm, regular (not silken) tofu Cut the tofu into 1/2-inch thick slices.
CrockPot Vietnamese Pho Soup Recipe Day 148. Phee Phi Pho Phum. this is good. you should make some. I think one of the best things about making this soup was the day of jokes. "You made this? "Pho sure I did." Every Monday Adam goes out to lunch at a Vietnamese restaurant and has pho. I was thrilled when I discovered Erin's blog and read her Pho recipe. The Ingredients. --6 cups beef broth or stock--2 inch chunk of ginger (I just read that Erin said to use 1/4-1/2 inch of peeled ginger. oops. The Directions. Put all of the broth into the crockpot. 15 minutes before serving, add the entire package of rice noodles to the pot. By the time you set the table, the noodles will be tender and glass-like. The Verdict. This has a very nice mellow flavor. The next day the flavors were even more pronounced (but the noodles got weird. Thank you, Erin!
CrockPot Honey and Orange Tofu Recipe Day 109. This is a tofu recipe. If you don't like tofu, the marinade will taste great on chicken or pork. But tofu is good for you. The Ingredients. --1 brick of extra firm tofu (this was the lite version. --2 cloves of minced garlic --1/4 cup soy sauce (we use LaChoy because it's gluten free) --1/4 cup orange juice --1/4 cup honey --fresh broccoli florets The Directions. --drain your tofu well and chop into bite-sized chunks --brown in a skillet in a bit of butter with the 2 cloves of minced garlic (this isn't absolutely necessary, but will help the tofu keep it's shape and provide a texture that your tongue really kind of wants) --add to crockpot and top with the liquid ingredients --wash and cut your fresh broccoli--add to the mix --cover and cook on low for 4-5 hours. If you are going to use frozen broccoli, add the last 30 min of cooking time Serve over steamed brown rice. The Verdict. This makes a very good sauce that makes anything taste good. My kids did a good job eating this meal.
CrockPot Korean Ribs Recipe Day 101. Happy Slow Cooker Thursday! I completely forgot all about SCT last Thursday. Make up for it today by visiting Sandra twice! These are quite possibly the very best ribs I have ever had. Yes. I have a hive on my EYEBALL. lovely. But! those girl scout cookies I hid never had a chance... The Ingredients. --package of beef short ribs (or pork!) --1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free) --1 cup brown sugar --5 whole jalapeno peppers (Stefania used 10. --1/2 cup water The Directions. I plopped frozen solid beef ribs into the crockpot. I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) Since my ribs were frozen, I cooked them on high for an hour, then used a wooden spoon to smash them down further into the crock. If you are out of the house all day, cook on low. We served this with brown rice and green beans. The Verdict. The kids ate this! I was brave and tried a jalapeno.
Sweet Potato Noodles (Japchae) Recipe at Epicurious photo by Julie Toy yield Makes 4 or 5 servings Japchae is traditionally made for parties or celebrations, but I like to make it for a light lunch or part of a big dinner. Dried sweet potato noodles can be found in most Asian supermarkets. Preparation Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Blanch the spinach in boiling water. Heat the vegetable oil in a large skillet over medium-high heat. In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. From Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee.
Slow Cooker General Tso's Chicken Recipe When I began my everyday slow cooking challenge in 2008, I really didn't think I'd come up with recipes or new uses for the slow cooker. I just figured I'd post what I made in the pot and people would click over to see if I really did it or not. Once readers started commenting and emailing me ideas, I got really into the whole challenge and decided that I should not only use the crockpot everyday, the stuff I posted should be brand-new every day. and that's when I had a mini panic attack. you see, I like take-out. Those late-night Jack in the Box commercials? I get sucked in, and I want what's being marketed RIGHTTHISVERYMINUTE, even if I'm full and have already flossed. and don't get me started on infomercials... I really shouldn't watch TV. anyway. the good news is that I now have an arsenal of Take Out Fake Out recipes and when I'm hunkering (hankering?) and so can you! The Ingredients. serves 4 1 pound boneless, skinless chicken, cut in 1-inch chunks 4 garlic cloves, minced The Directions.
Shrimp Lo Mein While restaurants drown their lo mein dishes in oil, we prefer them long on produce and rich with the delicious flavors of Asian cuisine Restaurant wok-fried noodle and rice dishes tend to be heavy on starch and oil, with a few token vegetables thrown in for color. We prefer our lo mein long on the produce, short on oil, and rich with the flavors that make Asian cuisine one of the world's best. You'll Need: 12 oz lo mein noodles 1 Tbsp peanut or vegetable oil 2 cloves garlic, minced 1 Tbsp grated fresh ginger 4 scallions, whites and greens separated, chopped 4 oz shiitake mushrooms 2 medium carrots, cut into thin slices 1/2 red bell pepper, sliced 3/4 lb medium shrimp, peeled and deveined 2 Tbsp oyster sauce 2 Tbsp low-sodium soy sauce How to Make It: *Prepare the noodles according to the package instructions. *In a wok or large skillet, heat the oil over high heat. *Toss in the shrimp and cook until just pink and slightly firm.
Chicken Fried Rice Our recipe turns fried rice on its head, relying on a ton of fresh produce, considerably less rice, and a bit of oil for crisping it up The name says it all: One of the most nutritionally dubious staples (white rice) combined with the most treacherous technique (frying). The calorie counts are predictably stratospheric; even a small scoop used as a base for a stir-fry will run around 500 calories. More important, it contains little to no true nutrition. Our recipe turns fried rice on its head, relying on a ton of fresh produce, considerably less rice, and a bit of oil for crisping it up. How to Make It: *In a wok or a large nonstick skillet, heat the oil over medium-high heat. *Stir in the rice and soy sauce and cook for another 5 minutes, allowing the rice to get crispy on the bottom.
Slow Cooked Korean Chicken « Can You Stay for Dinner? Do you think “Myth Busters” is hiring? Because I’d really like a job at the Discovery Channel. And truth be told, I’ve been busting myths all my life. Just ask my mom. She’ll gladly recant the time I disproved that dimes aren’t edible. Or that time when I was seven and disproved that shaving your arms would look normal. Some things I’ve proven? But maybe the one thing that I can prove to you, tonight, is that everything you simmer in a slow cooker is delicious. Slow Cooked Korean Chicken (serves 4) 1 lb boneless, skinless chicken breast1 bell pepper, sliced (any color)2 carrots, sliced into 1/2″ thick spears1 medium potato, peeled and chopped into 1″ pieces1/2 large onion, chopped2 cloves garlic, minced1/2 cup soy sauce2 TBSP brown sugar2 TBSP grated fresh ginger2 TBSP hot chili sauce2 tsp sesame oil Slice the chicken breasts into 1″ x 2″ thick strips. Slice and chop all your vegetables. In a medium bowl, whisk together the soy sauce, brown sugar, ginger, chili sauce, and sesame oil.
Slow Cooker Korean BBQ | Courtesy Of Chef #364735 Recipes | - User recipe Ingredients View the great selection of wines we've chosen to complement this recipe. Hide this message 1.50 lbs pork0.75 A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Use imperial measurements Method How to make Slow Cooker Korean BBQ Mix everything together, put into crockpot on low for 8 hours. (Courtesy of Food.com) Korean recipes: Japchae (stir fried noodles with vegetables) Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well. If anyone asks me to recommend a good potluck dish, I don’t hesitate to answer japchae for the simple reason that pretty much everyone loves it. At any gathering it’s hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste. Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation. An easy way to make it even prettier and more nutritious is to use more vegetables and less noodles, although this is hard to recommend because the noodles are delicious by themselves. Let me know if you make this at a party!
DIY jianbing: How to make the perfect breakfast crêpe Mei Ling hard at work on her craft.Jianbing (煎饼) have long been a Chinese breakfast staple. With streets bustling in the early morning with vendors selling a true cornucopia of snacks, Shanghai's egg-based jianbing with crispy flat bread has become as popular with visitors as it is with locals. “The reason they’re so popular is simple,” explains Mei Ling, who sets up her jianbing shop within the Dongxin Lu Wet Market. “[Jianbing] appeal to almost everyone because they can be made with any number of ingredients, according to the eater’s own taste.” Mei Ling, like other masters of this delicacy, is an artist with her wooden scraper. “The taste,” Mei explains to us while chopping our jianbing in half before deploying it into a plastic bag, “is just like yin and yang. To achieve that perfect harmony of flavor, Mei uses soybean paste instead of hoisin sauce in her interpretation of the quick and inexpensive breakfast (they normally run about RMB 2.5 per jianbing). What’s that crunch? Method