ASIAN SAUCE FOR PASTA

 ASIAN SAUCE FOR PASTA

INGREDIENTS: 2 TBS SESAME OIL, 4 TBS OLIVE OIL, 10 CHOPPED GARLIC, 2 TBS FRESH GINGER, 3 CUPS CHICKEN STOCK, 1/4 CUP SOY SAUCE, 1 TBS GO CHU JANG, 2 TBS BROWN SUGAR, 1/8 CUP MIRIN, 2 TBS RICE VINEGAR, 2 CHOPPED SCALLIONS, 2 TBS THAI BASIL

GENTLY SAUTE THE GARLIC AND GINGER IN THE OILS FOR A FEW MINUTES. ADD EVERYTHING BUT THE BASIL AND SCALLIONS AND SIMMER FOR 20 MINUTES. ADD THE BASIL AND SCALLIONS AT THE END. 

I served over pasta with asian meatballs, sausage and mixed vegetables, but it could go over just about anything!

MUSTARD SAUCE FOR DUMPLINGS, EGGROLLS OR WONTONS

 MUSTARD SAUCE FOR DUMPLINGS, EGGROLLS OR WONTONS

INGREDIENTS: 4 tsp mustard (we used colemans), 2 tbs honey, 2 tbs soy sauce, 2 tbs rice vinegar, 1 tbs chili garlic sauce.

Garnish: Fresh Chives

Mix everything together and serve!

COD IN FOIL WITH A JAPANESE FLARE

 COD IN FOIL WITH A JAPANESE FLARE

INGREDIENTS: Cod filets, scallions, shrooms, spinach, zucchini, carrots, 1 tbs butter, 1/tsp rice vinegar, 1 tbs sake, mirin and sesame oil, 1/2 tsp salt and pepper.

You decide how much of the veggies you want but each pouch had the same measurements of the butter to the sesame oil.

Wrap each pouch in the foil so it is totally sealed.

Bake at 425 for 25 minutes then let it sit for 5 minutes before serving. I served it with rice and sesame green beans. 

Another huge family hit!

SESAME GREEN BEANS

 SESAME GREEN BEANS

INGREDIENTS: 1 pound green beans, 3 tbs soy sauce, 1 tbs sugar, 2 tbs sesame oil, 1 chopped onion, 6 cloves chopped garlic, 1/4 cup avocado oil.

Sauté the onion and garlic in the avocado oil for 20 minutes on low heat, add everything else and cook until beans are cooked to your liking. 

Huge family hit!

CHICKEN MEATBALLS WITH A JAPANESE FLARE

 CHICKEN MEATBALLS WITH A JAPANESE FLARE

INGREDIENTS: 1 pound ground chicken, 1 tbs sesame oil, 1 tbs mirin, 1/2 tsp salt and pepper, 1 egg, 1 tbs corn starch, 2 tbs sake, 1 tbs soy sauce, 1 tbs fresh grated ginger, 1/2 cup panko, sprinkle with 5 spice.

Sauce: 1/4 cup soy sauce, 1/4 cup mirin, 1 clove crushed garlic and 1 tsp fresh ginger. 

Mix all the ingredients, roll into balls and put into fridge to set up for a few hours. 

Fry in canola oil until done. 

Pour a little sauce over it before you serve it. 

Great flavor!!!

EDAMAME

 EDAMAME

INGREDIENTS: 1 pound fresh edamame, 1/4 cup water, 1/4 cup soy sauce, 2 tbs rice vinegar, 2 tbs brown sugar, 1 tsp chili oil, 1 tbs canola oil, 2 cloves crushed garlic, 1 tsp fresh grated ginger, 1 tsp toasted sesame seeds. 

I mixed all the ingredients and heated them up until the brown sugar was fully dissolved. I poured it over the edamame and enjoyed!

MUSHROOM SOUP

MUSHROOM SOUP

 INGREDIENTS: 2 pieces chopped bacon, 1/4 cup olive oil, 2 tbs butter, 1/2 cup chopped fennel (omit if you aren't a fennel fan -  celery would work), 1 chopped onion, 2 pounds mushrooms, 4 cups chicken stock, 3/4 cup sour cream, 1/2 cup cream brandy (regular brandy also works), 1 tsp salt and pepper, 2 tbs garlic chili sauce, 1/2 cup fresh chopped chives.

Sauté the bacon, oil and butter until bacon gets crispy, add the fennel and onions for 5 minutes, add the shrooms and cook until softened, add everything else and simmer for 20 minutes. ENJOY!!!!