Giner Chicken Salad in Lettuce Cups

Yes, it's been a while since I posted. Summer is just so darn busy. I did make another asian dish about a month ago. Although it didn't look exactly like the photo - it looked pretty darn close. I loved this dish, and even better it was healthy. The sauce was your basic soy sauce, rice vinegar, lime juice and toasted sesame oil. The rest is just chicken, red onions, fresh ginger, garlic, papaya, cucumber and peanuts over lettuce. I've tired other variation of this dish in the past, however this version is my favorite.

BTW, when my neice and newphew came to visit the other weekend we made the edamame dumplings. It was my neice's idea once I showed her the recipe and explained to her about this project. They had fun working with the different ingredients and making a dumpling. My neice liked the final product. My newphew who is a picky eater did try it, but didn't like it. Oh well, at least he tried it!

Green Papaya Salad

The other day I decided to use the rest of my papaya and make this salad. The salad is just carrots, papaya, peanuts and cilantro. The sauce is lime juice, fish sauce, brown sugar, and Asian chili sauce. I took extra time to make this one pretty - creating long, thin strands. I have to admit it was labor intensive because I don't like my mandolin/grater thing. I have the older Pampered Chef one, and am too cheap to buy the new one. I think this would be great as a summer salad. I loved it, and enjoyed the complex taste. (Sounds like I'm describing wine). It was spicy, sour, salty and sweet all at once. Yum! Bryan, on the other hand, thought there was "too much going on", however he had no problem helping me finish it.

Like my cool green plate? Everyone knows green is my favorite color (just look at our kitchen). I made this plate at the local pottery shop this past December when we took our niece and nephew for the weekend. Bryan was a sport . . . he just sat there watching the kids, letting us paint away.

Papaya Spring Rolls with Peanut dipping Sauce

Although I like papaya, this was my first time purchasing it. I'm grateful we do most of our shopping at Mustard Seed, in lieu of Giant Eagle. Not only do they specialize in organic foods, they carry all the non-typical foods. Bryan and I have typically made it a ritual to do our shopping at Mustard Seed every Sunday. Call it crazy, but we actually look forward to it. We make it a point to bring home at least one food item we have never purchased before. (Hmm . . . now there is another great blog topic . . . oh the foods we try . . . young coconut milk, mochi, diary-free cheese, goat milk yogurt . . . )

On to the meal. The papaya was interesting and yummy. I had no clue there were seeds inside, nor did I have any clue as what to do with it. This is when I called in the A-Team . . . a.k.a. Bryan. Most people would probably not remember that Bryan--yes Bryan--did most of our cooking when we first got married almost 10 years ago. All I cooked--or all I ever wanted to--was pizza and hot dogs. I just wasn't interested, although my mom taught me all she knew . . . and she is the best cook ever.

Bryan helped me with cutting the papaya, as I prepared the dipping sauce. The only complaint I have about the rolls, is they had too much mint leaves. Other than that they were perfect, and another bonus . . . healthy.

Simple ingredients . . . mint, basil, cilantro, papaya, and cucumber wrapped in a spring roll, dipped in homemade peanut sauce. Although I had spring-roll rice paper at hand and have used them before, this is another tricky Asian technque that requires those amazing Asian culinary skills. Anyone who has worked with the spring-roll rice paper knows they are super thin and super tricky. What an art to make it look nice.

Overall, I'd say this mission was another success.

Scallion Pancakes

I began to feel intimidated about making my next Asian cooking adventure. Would it even begin to look like the photo? Although good, my last meal looked . . . well like a disgusting clear blob of noodles. I am committed to making those cellophane noodles again, and again, until they look like the recipe photo. On to the next Asian food . . .

I decided to make the Scallion Pancakes as they looked easy, light, and great for a Saturday afternoon lunch before heading out for our big night on the town to see our first of 6 selected films at the Cleveland International Film Festival. This is another one of those 30 minute meals, actually minus 10. The pancakes, although basic and simple, are good enough to eat alone (flour, salt, egg, toasted sesame oil, red pepper, green onion, and cilantro). With the dipping sauce, these pancakes are AMAZING! I never imagined how one could spruce up a basic soy sauce with mirin (sweet wine), and toasted sesame oil, and make it so alive. This was quite a welcomed change from the typical hot, spicy sauces and dips we were accustomed to with these recipes.

Another incredible recipe from my Asian purchase which turned out very well. I have to admit these recipe are very healthy too. Of course it's no secret the Asian diet is more healthy than the typical American diet. In fact, we have been both losing weight incorporating more Asian foods into our diet.

Oh . . . I have to give all the photo credits to my husband. Although I took some photos, the photos I have been posting are Bryan's - all the best ones. Prior to our China trip in September, Bryan received some excellent camera tips from our friend, Jennifer. Jennifer claims to be an amateur photographer, however my opinion is that she is more than that. Kudos to Bryan.

Cellophane Noodles with Shrimp, Szechuan Green Beans

Cellophane Noodles with Shrimp
I was very excited to make this meal, as the as the photo looked fabulous. Well, mine didn't turn out quite so fabulous. I am actually embarrassed to post it. It looks like a blob of yuck. Surprisingly, it tasted very good (cellophane noodles, shrimp, green onions, garlic, shallots, asian fish sauce, sesame oil, soy sauce). It was more on the bland side compared to the other meals I tried. But...then I realized I forgot to add the ginger which was still on the counter after our meal. I believe I soaked the cellophane noodles too long, and they were mush and stuck together. I want to give this one another attempt...


Szechaun Green Beans
Yes, these taste as good as they look. These came out perfect. I need to practice my stir frying skills. It all just happens so fast. The beans were cooked, but not over cooked, yet still were crispy. They were a bit spicy (garlic, ginger, asian chili sauce, soy sauce), which seems to be a common thread in these meals. Once the technique is down, it's easy to make. This whole meal took me 30 mintues. Rachael Ray would be so proud.

Lemongrass Chicken Satay

This recipe was another big yum. I marinated the chicken overnight (lemongrass, garlic, ginger, toasted sesame oil, asian fish sauce, five spice powder, honey). Bryan cooked the skewers on grill the next night. Yes, we can grill in March in Ohio (only if we are lucky). I love peanut butter dipping sauce, and this recipe had a surprising bite to it (peanut butter, lime, brown sugar, toasted sesame oil, rice vinegar, asian fish sauce, asian chili paste). Oh, and the peanut butter is homemade. I took the left over bok choy from the last meal and made an easy veggie side by adding some spices and stir frying. I prepared everything the night before, therefore saving time the next day. Very easy. Another great meal...

Edamame Dumplings

My first Asian meal turned out better than I thought it would. Wow, was it yummo! Bryan and I went to the local Asian market Saturday to pick up round dumpling wrappers. That was the first time we went to the market after returning from our China trip. It was fun looking around and actually recognizing some of the foods. They have everything there, and the prices are great. Luckily I already had a bamboo steamer that I got in the dollar section of Target about a year ago. When I purchased it, I had no clue when, or if I'd ever use it. I actually forgot I purchased it.

The edamame filling was simple to make. (Frozen edamame, ginger, rice vinegar, mirin, toasted sesame oil). We also picked up the bok choy at the Asian market. The dipping sauce is by far the best I've made. (Soy sauce, rice vinegar, green onion, ginger, and asian chili paste). The chili paste is the key ingredient in my opinion. It's amazing how the rice vinegar completely balances the heat from the chili sauce. Boy, is that stuff hot!

These dumplings reminded us of the dim sum we had in China. Although my dumplings didn't look as pretty as the photograph on the recipe card...I was pretty impressed with mine, and learned some new tricks for next time.

Asian Food Project: Introduction

Project Mogo Introduction
Welcome to my blog! Those who know me well, know I am always involved in some kind of project. As my husband says...these fun simple things are what make me 'tick'. I love trying new things and challenging myself. I think it's important to have fun in life, explore, learn, spread your wings, and broaden your horizons. I have a few projects in mind...my first will be the Asian Food Project...

Asian Food Project
On a recently vacation, I purchased recipe cards for fun, quick, and simple Asian foods. I quickly thought it would be fun to make each recipe. Heck, I might as well take photos, document it, and blog it . This turned into my first project. I could try new foods, learn Asian cooking, and have a blast. Of course, our recent trip to China had a big influence on my love for the Asian culture.

Last night I purchased a few basic Asian ingredients which I will be using in multiple recipes. Some items I have used before, other I haven't...fish sauce, panko, mirin (sweet rice wine), Asian chili paste, Asian chili sauce, toasted sesame oil, cellophane noodles, five spice powder, etc. I'm also trying to eat healthy, and most of this food will fit into my diet...big bonus. My husband will get to reap the benefits of eating all these yummy foods. He is excited to try the drinks. Let the adventure begin!