asian

Spicy Pineapple Chicken Kebabs

By: Co+op, stronger together

Total Time: 4 hours; 30 minutes active

Servings: 6

A pineapple, coconut milk marinade serves double duty as a tenderizer and, once cooked down, a rich, spicy sauce to drizzle over the grilled kebabs.

Ingredients

  • 1 cup coconut milk

  • 1/2 cup pineapple juice

  • 2 tablespoons lime juice

  • 2 tablespoons honey

  • 2 tablespoons Sriracha sauce

  • 2 tablespoons soy sauce

  • 2 large red bell peppers

  • 1 small pineapple, peeled and cored

  • 1/2 red onion

  • 4 medium boneless, skinless chicken breasts

Preparation

  1. In a medium bowl, mix the coconut milk, pineapple juice, lime juice, honey, Sriracha sauce and soy sauce. Reserve.

  2. Cut the pepper, red onion, and pineapple into 1 1/2-inch chunks and add to the marinade. Slice each chicken breast into thirds lengthwise and widthwise into 9 similar-sized pieces. Place in the marinade and toss to coat, then refrigerate, covered, for at least 3 hours and up to 24 hours.

  3. Heat the grill and thread the chicken, peppers, onion, and pineapple onto 6 skewers, alternating the ingredients. Put the leftover marinade in a small pot and bring it to a vigorous boil, and cook until a meat or kitchen thermometer reads 165°F and sauce has reduced and thickened. Keep warm until ready to serve.

  4. When the grill is hot, use tongs to dip a wad of paper towel into a tablespoon of vegetable oil and swab the hot grill with it. Place the skewers on the grill and cook for about 5 minutes per side, moving the skewers to a cooler part of the grill if the pineapple and chicken show signs of burning. Serve the skewers drizzled with the sauce.

Serving Suggestion

A platter of jasmine or basmati rice studded with shredded coconut and just a dash of curry powder is a great base for the sweet and slightly spicy skewers. They’re also a tasty appetizer course, served with a chilled fruity Sauvignon Blanc or Viognier.

Nutritional Information

130 calories, 7 g. fat, 20 mg. cholesterol, 65 mg. sodium, 16 g. carbohydrate, 0 g. fiber, 1 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Teriyaki Glazed Salmon

Total Time: 30 minutes

Servings: 4

This salmon teriyaki is a quickest and easiest meal to make, it’s ready in less than minutes. The simple teriyaki sauce is delicious poured over any protein or rice. This recipe is perfect served over steamed noodles or rice with a side of baby bok choy for a no fuss weeknight dinner, but is fancy enough to serve to your guest. This dish will taste like it came straight out of your favorite tepanyaki restaurant. The toasted sesame seeds and green onion are the perfect finishing touches, you won’t be needing any filters when you post photos on Instagram.

Ingredients

  • 2-3 salmon fillets two inches wide slices preferably skin on (approximately 4-6 ounces each)

  • salt and pepper to taste

  • 1 tablespoon grape seed oil (any neutral flavor oil)

For the teriyaki sauce:

  • 1/4 cup sake

  • 1 tablespoon mirin

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon of honey

  • 1 teaspoon toasted sesame oil

  • 2 cloves of garlic

  • 1/2 inch nub of fresh minced ginger

  • 1/2 teaspoon cornstarch + 1 tablespoon of cold water

For the garnish:

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon green onions diced on a bias

Preparation

  1. Make the marinade: In a bowl, mix together sake, mirin (sweet rice wine), soy sauce, brown sugar, honey, and sesame oil. Whisk until the sugar dissolves. With a microplane grater, grate garlic and ginger into the bowl and give it a good mix.

  2. Pour about half of the mixer over the salmon fillets, and set aside.

  3. Pour the rest of the mixture into a sauce pan. Make slurry with mixing the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch slurry mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

  4. Arrange oven rack to the middle and preheat to 400 degrees Fahrenheit. Heat the oil in a large oven safe pan over high heat. Remove salmon from the marinade and wipe off any excess. Season flesh side of the salmon fillets with salt and pepper. Sear the salmon, skin side down in the pan until a nice golden brown crust forms (4-5 minutes). Place the pan with the salmon in the oven and let the fish finish cooking for 10 more minutes .

  5. Remove the salmon from the oven and plate. Pour the teriyaki sauce over the salmon. Sprinkle on the sesame seeds and green onions before serving.

Sautéed Green Beans With Orange Sesame Glaze

Total Time: 20 minutes active

Servings: 4

The holidays are just around the corner. It’s time to start planning menus for upcoming dinners, brunches, and parties. Green Beans with Orange Sesame Glaze are a delicious twist on the otherwise boring vegetable. The sesame oil adds a nice aroma to these zesty-sweet, a little bit savory, and a whole lot a flavor side dish! Dry-sautéing the green beans gives them a nice crunch, making this dish different than the regular holiday green bean casserole.

Ingredients

  • 1 pound green beans, trimmed

  • 1 tablespoon grape seed oil, divided

  • 2 tablespoons fresh orange juice

  • 1/2 tablespoon soy sauce

  • 1 tablespoon honey

  • 1/4 teaspoon ground black pepper

  • 1/2 tablespoon sesame oil

  • 2 tablespoons sesame seeds, toasted

Preparation

  1. Wash the green beans, drain thoroughly, dry the beans with a towel, (make sure there is no moisture left on the green beans, the water will make the oil splatter) and trim the tops and bottoms.

  2. Dry-Frying: In a wok, heat 1 tablespoon grape seed oil over medium heat. Add the green beans and stir-fry until they start to wrinkle and shrivel a little (6 to 7 minutes). If you have a smaller wok or pan, you may do this in batches.

  3. Remove the green beans from the wok and drain in a metal colander or mesh strainer.

  4. Make the sauce: return the wok back to medium heat. Add the orange juice, honey, and black pepper. Stir-fry for a few seconds, until it bubbles up and becomes a sticky sauce.

  5. Turn heat down to low, Add the green beans back into the wok, and mix the beans into the sauce.

  6. Turn off heat, add the sesame oil, and gently toss to coat the green beans until they glisten.

  7. Plate and sprinkle on the sesame seeds. Serve hot.

Oven Baked Honey Soy Sesame Cauliflower

By: Sprinkles & Sprouts

Total Time: 30 minutes
Servings: 4

This Oven Baked Honey Soy Sesame Cauliflower is an umami rich dish, full of sticky, sweet flavors that will delight vegetarians and meat eaters alike. It is quick to prepare and then happily bakes in the oven.

Oven-Baked-Honey-Soy-Sesame-Cauliflower3.jpg

Ingredients

  • 1 head of cauliflower

  • 1 red onion

  • 2 tbsp honey

  • 2 tbsp soy sauce

  • 1/2 tbsp apple cider vinegar

  • 1 tsp sesame oil

  • 2 cloves garlic

  • 1/2 tsp fennel seeds

  • 2 tsp toasted sesame seeds

  • fresh coriander for garnish

For the full recipe, check it out on Sprinkles & Sprouts

Asian-Style Glazed Hot Dog with KimChi

Total Time: 30 minutes

Servings: 4

Kimchi is one of those foods that adds an extra depths in flavors to other foods. Tacos, hotdogs, and cheese sandwiches can all be perked up with a spoonful of this fermented delight – this trend is well on the way to becoming a staple. The Asian-Style-Glazed Hot Dog with Kimchi is a fun and delicious take on traditional summer time fare. Inspired by the Japadog food truck in Vancouver, Canada.

Ingredients

12709.jpg
  • 4 Beef Hot Dogs, Grilled

  • 4 Hot dog buns, Toasted

  • 4 Tablespoons Teriyaki Sauce
    Toppings

  • 4 Tablespoons of Kimchi drained

  • 1 Teaspoon of oil

  • 4 Tablespoons mayonnaise

  • 2 Tablespoons of Sriracha

  • 4 Slices of cheddar cheese

  • 2 Tablespoons of cilantro leaves stems removed and shredded

  • 4 Nori Sheets, cut into thin strips

  • Black sesame seeds

Preparation

  1. Sauté Kimchi in oil on medium heat until most of the moisture is gone. Set aside.

  2. Mix mayonnaise with Sriracha and place it into a squeeze bottle.

  3. Heat up the BBQ and grill the hotdogs for about 8 minutes turning every 2 minutes careful not to burn, then brush them with the Teriyaki sauce and grill them for another 20 seconds. (Glaze the hot dogs at the end, Teriyaki sauce is high in sugar, and will burn)

  4. Toast the buns on the grill for 30 seconds cut side down.

  5. Put a slice cheddar cheese inside each bun, then place your hotdog on top.

  6. Now comes the fun part! Spoon the Kimchi into the warm buns next to the hotdogs and squeeze the Sriracha mayonnaise on top. Finally garnish with the cilantro leaves, Nori strips, and black sesame seeds.