japanese

Sweet Bean Red Thai Curry

1 fat, 2 grains, 1 protein, 1 vegetable20140404-222652.jpg

Eggplants go well with bok choy. Kidney beans go well with sweet potatoes. Everything goes well with red curry. 20140404-222700.jpg

You’ll love this modification to the classic. I didn’t have any coconut milk in the pantry so I made my own version.

The spices in curry, specifically turmeric, cleanse the digestive system and the liver. Here are some quick facts:

  • Red curry boosts the immune system.
  • UCLA studies show a chemical found in turmeric reduces risk of Alzheimer’s disease.
  • Curry spices can help ward off the common cold by triggering the body to produce extra mucus and reduce inflammation in nasal passages. 
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1 tsp vegetable oil [1 fat]

1/2 sweet potato, chopped [1 grain]

2 baby bok choy, chopped [1/2 vegetable]

1/2 japanese eggplant, chopped [1/2 vegetable]

1/2 cup kidney beans [1 grain, 1 protein]

1 shallot

1/2 tbsp red curry paste

1 tbsp plain greek yogurt

1/2 cup coconut water

1/2 tsp cornstarch

chili powder and ground ginger

>> Heat oil in a skillet and sauté the sweet potato. In a separate bowl, combine coconut water, cornstarch, yogurt, and red curry paste. Once the potato gets some color, add the bok choy and eggplant. After about a minute, add the beans and curry mixture. Reduce to a simmer. Add a few shakes of chili powder and ground ginger. Let simmer about 3 minutes until all the vegetables are cooked through. Top with chopped shallot. Serve over rice, with naan, or enjoy as is.

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Garlic and Ginger Bok Choy, Mushrooms, and Eggplant

1 fat, 2 vegetables 20140403-193639.jpg

 

Last week I wrote about a cabbage stir fry I made with button mushrooms. Today the ingredients became even more asian. I incorporated chinese cabbage (bok choy), shiitake mushrooms, and japanese eggplants.

I love cooking with japanese eggplants and baby bok choy because their smaller size gives them so much more flavor!

Bok Choy fun facts:

  • One cup of bok choy gives you about 100% of your daily vitamin A needs, and about 66% of your daily vitamin C.
  • The word bok choy originated from the Chinese word for “soup spoon” because of the shape of its leaves.

Japanese Eggplants:

  • Uncooked eggplants may contain a toxin called solanine that inhibits calcium absorption.
  • Traditionally, raw eggplants have been used to treat scorpion bites and help those suffering from frostbite.

20140403-193651.jpg1 scallion

1 japanese eggplant

5 baby bok choy

5 shiitake mushrooms

2 tsp minced ginger

1 garlic clove, minced

1 tbsp tamari/soy sauce

1 tbsp rice vinegar

1 tsp oil

>>Sauté chopped scallion and ginger in oil. Add vegetables. Once browned add tamari, rice vinegar, and ginger. Serve over rice and top with sesame seeds and fresh scallions.

 

Chipotle Chicken Rangoons

3.5 grains, 1 fat, 4 proteins

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Yesterday I took a trip to Mexico with my Mexican Black Bean Burrito recipe. Tonight,  the family wants to make sushi for dinner. To transition from Mexican to Japanese, I made these Chipotle Chicken Rangoons to meet me in the middle.

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…and they turned out SO good! They are easy to make and can be quickly served as a meal or an appetizer. I wish the Super Bowl was going on this Sunday, just so I could flaunt the recipe for this perfect finger food!

2 oz chicken [1 protein]

8 wonton wrappers (I used Nasoya brand) [2 grains, 1 protein]

1 oz shredded cheese [1 protein, 1 fat]

1/2 cup black beans [1 grain, 1 protein]

1/4 cup corn [1/2 grain]

1 tbsp. lemon juice

SPICES: ground chile pepper, cayenne pepper, cumin, oregano

>>Preheat oven to 350F. Chop chicken and combine all ingredients (except wrappers) in a bowl. Add spices and lemon juice to taste. Spoon mixture onto wrappers and fold in a triangular shapes. Bake for ~10 mins, or until the rangoons brown. Serve with avocado, sour cream, and salsa.

for reference:

1/5 avocado= 1 fat

2 tbsp. guacamole= 1 fat

2 tbsp. sour cream= 1 fat

salsa= free exchange