Sweet and Spicy Noodle Soup

Easy to make, and perfect for the colder months! 

• 1 Package of Noodles (I used whole wheat spaghetti here, but soba and rice noodles are wonderful also)
• 1-2 Cups of Mushrooms
• Scallions
• Cilantro
• Eggs
• 4 Cups Chicken Stock
• 4 Cloves Garlic
• 1/2 White Onion
• 1-2 Tablespoons Chili Paste
• 4 Tablespoons Brown Sugar
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Lemon Juice
• Salt and Pepper to taste

Mince the garlic and slice the onion into thin strips.  Saute with chili paste until golden brown.  In a large pot, combine the chicken stock, mushrooms, garlic and chili mixture, and onion.  Bring to a boil, then add noodles and turn off heat.  In another pan, fry an egg for each bowl of noodles.  Stir in the remaining indgredients into the large pot.  Top each bowl of soup with a fried egg, scallions, and float a bunch of cilantro to finish.  If you like it spicier, add more chili paste and for a sweeter flavor, add extra brown sugar.  Enjoy!

Crab Stacker

Try this creative way to enjoy a fresh crab meat salad in a sandwich stack!  Served with a bit of ginger and rice vinegar, the subtle Asian flavors are a great complement to the dish.  I learned of this chi energy dish from Feng Shui Food...

• 1 Cucumber Sliced in Long Rectangles
• 1/2 Cup Sherry Vinegar
• 1/2 Cup Rice Vinegar
• Salt & Pepper to Taste

Marinate the cucumbers in the ingredients above for at least 30 minutes.  The mixture can be kept overnight for early preparation.

• 1 Lb Cold Cooked Crab Meat
• 1/2 Cup White Wine Vinegar
• 1 Tablespoon Ground Ginger
• 3 Tablespoons Greek Yogurt
• 1 Tablespoon Fresh Chopped Cilantro

Combine the ingredients above in a mixing bowl.  Sometimes I add some chilled cod or tilapia to for some extra substance if you are planning on making a meal out of this.  Layer the crab meat mixture in between the cucumber rectangles, keeping the shape as you stack.  Take 1/2 cup of the vinegar mixture from the cucumber marinade and add a few tablespoons of olive oil for the dressing.  Drizzle over the top of the stack and garnish with cilantro and srirachi.

Ginger Cod and Grilled Eggplant

This Asian inspired dish is so simple and satisfying...

• 2 Fillets Cod 
• 2 Large Garlic Cloves
• 2 Tablespoons Fresh Ginger
• 1/4 Cup Soy Sauce
• 3 Tablespoons Rice Vinegar
• 1 Teaspoon Sugar or Splenda
• 1/2 Teaspoon Chili Flakes

Mince the ginger and garlic, then add the rest of the ingredients into a plastic bag.  Let the fish marinate for 1-2 hours.  Place on 450 in oven, bake for 15 minutes or until internal temperature reads 145.

For eggplant, slice into large medallions, brush with olive oil, then sprinkle with salt and pepper to taste.  Grill until tender.

Edamame and Garbanzo Salad

This healthy salad has plenty of flavor and pairs well with seafood.  I served this with crab cakes for a fresh twist!

• 1/2 Cup Steamed Edamame
• 1/2 Cup Cooked Corn
• 1/4 Cup Canned Garbanzo Beans
• 1/2 Chopped White Onion
• 1 Large Tomato 
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Olive Oil
• 1 Clove Crushed Garlic
• 1 Tablespoon Italian Seasoning 
• 1/2 Teaspoon Salt
• Cracked Pepper

Slice the tomato thinly and place on a wire rack in the oven.  Roast at 450 degree for about 20 minutes.  Once finished, dice and combine all other ingredients.  Serve warm or chilled.

Thai Beef

Marinate thinly sliced beef in this heavenly mixture for only 20 minutes and you are ready to cook!

• 1/2 Lb Steak, Thinly Sliced
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Fish Sauce
• 1 Teaspoon Honey
• 1 Teaspoon Chopped Ginger

Tenderize the meat and add all ingredients to a bag or pan to marinate for at least 20 minutes.  Heat a skillet on high coated in oil.  Pan fry for a minute on each side.

• Garnish with Scallions and Fried Onions

Sushi Without Rice - Avocado and Crab Rolls

Try using lettuce and a spring roll wrapper instead of rice!  These amazing avocado and crab rolls are both healthy and delicious.  Plus, they easier to make than the traditional method. 

• 2 Spring Roll Wrappers or Rice Paper
• 1 Avocado
• 2 Leaves of Romaine Lettuce
• 5 Sticks of Imitation Crab
• 1/2 Cucumber
• Chopped Green Onion
• Roe or Tobiko
• Sriracha & Mayonnaise Sauce

Cut the edges off the cucumber and slice into sticks.  Split the avocado in half and remove the seed.  Using one side, slice the avocado into sticks. Wet the rice paper by running water over the sides, then place on a non-stick surface or plate.  Place a piece of lettuce in the center, then two slices of crab, avocado, and cucumber pieces.  Fold the edges inward, then roll very tightly.  Using a sharp wet knife, slice the roll into pieces.  Repeat to make a second roll if desired.

To decorate the roll, take the other slide of your avocado and slice very thinly while still in the shell.  Scoop with a large spoon.  Fan the avocado out, placing two thin slices to cover each roll.  Chop one crab stick in three pieces, then shred over the top of the rolls.  Mix 1 part sriracha to 2 parts mayonnaise and drizzle on top.  Finish my sprinkling the tobiko and green onions.  

Inside-Out Rolls - Smoked Salmon and Cream Cheese

I know making your own sushi can look intimidating, but with a bamboo mat and a little practice you can master this beautiful art.  Fresh ingredients are key, and for this roll I used gravalox since I don't live in a place that sells sushi grade fish.

• 1 Cup Sushi Rice
• 1 Tablespoon Rice Vinegar
• Nigiri or Seaweed Paper
• Lox
• 1 Cucumber
• 1 Avocado
• Green Onions
• Cream Cheese
• Saran Wrap
• Bamboo Mat

Steam sushi rice as directed, then toss with rice vinegar once the rice has cooled.  You can toss using a rice spatula, but I find it easier to toss with wet hands.  *Always use wet hands to handle the sushi rice to avoid sticking.  Place a layer of plastic wrap over the bamboo mat, then place the seaweed wrapper on top.  Sprinkle the rice over the nigiri, it should be completely covered but do not use too much rice.

 Flip the paper over so you have the rice side on the plastic wrap.  Slice your avocado and cucumber into this sticks, then place in a strip near the end closest to you.  Fold the end over and firmly press away from you while lifting the plastic wrap as you roll.  Use even, firm pressure until you reach the end.

Spread a thin layer of cream cheese over the top of the roll.  Then wrap thin slices of the salmon around the roll.  You can cover only the top half, or wrap around the entire roll.  Slice using a very sharp wet knife.  This will prevent squashing and sticking. Serve with pickled ginger, wasabi, and soy sauce!

Slow Cooker Korean BBQ Pork with Pickled Red Cabbage Slaw

I've slow cooked plenty of pork, but this is by far one of the tastiest dishes!  Tangy Korean BBQ sauce and ultra tender meat paired with a pickled slaw will have you cooking this again and again.

Slow-Cooker Pork:

• 4-5 Lb Pork Shoulder 
• 3/4 Cup Soy Sauce
• 5 Tablespoons of Sriracha Sauce
• 4 Tablespoons Clover Honey
• 4 Tablespoons Ketchup
• 1 Tablespoons Hot Sesame Oil
• 4 Tablespoons Hoisin Sauce
• 2 Teaspoons Chinese Five Spice
• 2 Tablespoons Freshly Chopped Ginger
• 5 Crushed Garlic Cloves
• 1/2 Cup Rice Vinegar

Combine all ingredients in your slow cooker, and set to high for 4 hours.  Once meat is cooked, thinly slice or pull the meat of the bone with a fork.  Reserve the sauce from the slow cooker, place in a pan and cook on high until the sauce is thick.  Return your meat to the sauce and toss.  Serve over rice, cabbage, or on a sandwich.  

Pickled Red Cabbage Slaw

• 1 Small Red Cabbage
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Brown sugar
• 1/2 Cup Rice Vinegar
• 1 Teaspoon Soy Sauce

This is best made the day before you make your BBQ pork.  Usually about 24 hours of marinating and your slaw will be perfect.  However, it still tastes great after only an hour.  Thinly slice the red cabbage and combine all the ingredients in a plastic bag.  Shake the bag and place flat in the refrigerator until ready to use. Garnish your slaw with toasted sesame seeds, cilantro, or chopped green onion.