Asian Style BBQ Turkey

Most of us already know char siu BBQ pork, seen hanging in front of many stores in Chinatown or in any Asian grocery. Most of them are very good; unfortunately, original recipes use pork belly. I understand that using pork belly is the best when making this recipe, but for my family, pork is not a meat that we can enjoy everyday. The recipe that I am introducing today is simpler than making Chinese char siu, using turkey instead.  I also do not like to use food coloring to enhance the color of the meat; instead, the amber color comes from blackstrap molasses and honey. It is an easy and healthy recipe because sometimes the BBQ pork from the store is too sweet and loaded with MSG.

Ingredients:
2 lbs turkey, cut into a few big strips
Marinade ingredients:
1 tsp 5 spice
1 tbs honey
1 tbs blackstrap molasses
2 tbs shaoxing wine
1 tbs Thai sweet chili sauce
1 tbs hoisin sauce
1 tbs oyster sauce
1 tbs soy sauce
2 tbs oil 
1 tsp salt
1/4 tsp black pepper
1 tsp fresh ginger
3 garlic cloves, chopped

Directions:
Combine all the marinade ingredients in a bowl. Mix well. Place the turkey meat in a Ziploc bag and pour the marinade into the Ziploc. Refrigerate for one day. Turn the meat inside the refrigerator after a few hours to enhance the flavor.

Preheat oven to 350°,
Place a roasting rack over a pan to catch the dripping juice when roasting. Place turkey on the roasting rack and bake for 30 to 40 minutes.

 Pour the marinade into a saucepan and cook until the sauce becomes syrupy.

 Bake the sauce over turkey every 15 minutes. When baking is finished, enjoy the meal with soup, make fried rice or a BBQ sandwich, etc. There are endless ways to enjoy this BBQ.

Spaghetti Squash with Sun-Dried Tomatoes & Fish

This is a delicious noodles dish packed with nutritious protein without the carbs. The remarkable thing about the spaghetti squash is its natural look and taste like spaghetti without the guilt of eating it.  For this recipe, I am introducing an easy sun-dried tomato paste, which can be made at home after first buying a big jar of sun-dried tomatoes and capers and is very economical,. These items last quite sometime in the refrigerator. It is a good idea to create this paste because it can be used in so many ways. I add garlic and anchovies in this paste because I love garlic and the paste can be used with other dishes with anchovies in them. This dish is a quickly healthy dish to make. It should not take more than an hour to enjoy this simple and delicious meal.

Ingredients:
1 spaghetti squash (about 2 pounds)
Sun-dried tomato paste ingredients:
1/2 cup sun-dried tomatoes
6 garlic cloves
2 oz. anchovies packed in oil
2 tbs capers
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp chili flakes
1/4 cup olive oil
Fish ingredients:
Two 6 oz. cod fillets or any fish fillets of your choice
1/2 small onion, sliced (about 1 cup)
2 garlic cloves, minced
Salt and pepper to taste
2 tbs olive oil
2 tbs sun-dried tomato paste

Directions:
To make spaghetti squash:
Pierce the squash in several places with the tines of a fork. Put squash into a pot and cover with water. Bring water to boil and simmer for 30 minutes.

Remove and let cool off. Using a large, heavy metal spoon, scoop out the seeds and strings in the center.

Scrape out the remainder of the squash and discard the shell. Now you have spaghetti. Serve 4 oz. for each serving.

To make sun-dried tomato paste:
Combine all the sun-dried tomato ingredients in a Magic Bullet machine or mini food processor. Process until smooth. Pack in a jar with lid and refrigerate until needed.

To make the fish:
Cut cod into 1 inch cubes. Heat oil in a wok. Add onions and cook until onions wilt Add garlic and cod. Shake a wok from time to time to cook cod evenly without stirring. Add the to paste and stir well. Add spaghetti and mix well. Sprinkle chopped basil and cilantro.

 

 

Cranberries, Apples & Oatmeal Bars

After the Christmas holiday meal, some of the leftover fruits, such as apples and cranberries can easily create a healthy breakfast or snack. Here it is.

Ingredients:
Crumb mixture ingredients:
1 cup self-rising flour
1 cup oatmeal
1/2 cup brown sugar
1 tsp pumpkin spice
1/2 cup vegetables oil or coconut oil
Fruit filling ingredients:
1 cup left over cranberries sauce
1 ½ cups apples, thinly sliced
1/4 cup sugar
1 tsp cinnamon
2 tbs butter

Directions:
Grease a 9” x 9” square cake pan and set aside.

Preheat oven set to 350°.
Combine the crumb mixture ingredients. Mix well.

Combine  the fruit fillings ingredients except the butter. Mix well.

Divide the crumbs mixture equally. Place half of the crumbs mixture onto the prepared cake pan. Use a spatula to push down the crumbs mixture.

Add the fruit filling ingredients and then pour the other half of the crumbs mixture on top.

Smooth the crumb mixture topping and dot with butter.

 Bake in the preheated oven for 25 minutes or until golden brown. Serve warm.

Fougasse Bread using a Bread Machine

Fougasse is a French bread and is a version of Italian focaccia flat bread. According to history, this bread was traditionally the centerpiece and one of thirteen desserts served at Christmas celebrations in Provence of France. However, today this bread has become popular and is baked year-round and its savory flavor is often changed to be as each baker wants. The most used topping for this bread is dried herbs. It also usually contains rosemary, thyme, sage, or marjoram. Sometimes, lavender or even fennel seeds are used. I like to serve this bread instead of focaccia for Christmas because it’s dough can be made ahead head of time and placed in the refrigerator until ready to use. The dough is then shaped like a big leaf and topped with herbs and more olive oil.  I currently have a jar of herbs de Provence in my pantry, so it is a good time to make this bread. My best friend in the kitchen for making bread is a bread machine. It will reduce the time required for making bread substantially, which allows me time to prepare other dishes for Christmas dinner. Here is the fougasse from Provence, which can be served as a centerpiece in your house. I hope that I can shape the bread nicely for you – we’ll see.

Ingredients:
Dough ingredients:
1 cup water
1 tsp salt
2 tbs olive oil
3 cups bread flour
2 tsp active dry yeast
Topping ingredients:
2 tbs olive oil
1 tsp Herbs de Provence or any dried herbs of your choice
A few anchovy pieces (optional)

Directions:
Place all the dough ingredients listed above or follow the manufacture's directions into the bread machine pan.  Select the dough cycle and press to start. When the dough cycle is finished, remove the dough and shape into a ball. Place in large sealed bag and refrigerate for 24 hours or even longer.
When ready to use, keep dough at room temperature for at least 1 to 2 hours.

When ready to bake, remove dough from the bag. Place dough on a lightly greased baking sheet. Use the palm of your hand to flatten the dough. Stretch and pat dough into an oval, teardrop, or with your skilled hands, shape about 1/2 inch thick with a 10 or 12 inch base.

Use a razor or sharp knife to slit the dough a few times to look like the vein of a leaf. Also, use your fingers to widen the slits so that they do not close while baking.

 

Mix the oil with the herbs and brush over the top of the dough. If using anchovies, then decorate as you like. Let dough rest for 20 minutes while setting the oven to 450°.  Spray the bread with water and place a small bowl of water in the oven. Bake the bread at the lowest level of your oven for 25
 to 35 minutes or until bread is golden brown. Serve warm.

 

Crock Pot Butternut Squash Soup

Sometimes, an easy soup is the best dish to serve at the Christmas table. The traditional butternut squash is a sample of that dish. With just a few ingredients placed into a crock pot, this dish can be forgotten about until dinner time.  Butternut is a healthy root vegetable and when used in a soup is an excellent choice for a big, healthy meal.

Ingredients:
3 cups chicken broth
3 cups butternut squash fresh or frozen
1 carrot, chopped
2 celery stalks, chopped
1 cup chopped onion
2 garlic cloves, minced
2 tbs olive oil
Salt and pepper to taste

Directions:
I use the frozen butternut squash sold at Costco to save time for me. If you use a fresh one, peel it and cut into 1 inch cubes.
In a nonstick skillet, heat oil. Add garlic, onions, and celery, Stir and cook until softened, Season with salt and pepper. This process boosts the flavor for the soup.

Place all the ingredients into the crock pot. Cover and cook on low 7 to 8 hours. or until vegetables are soft.

 Use a handheld mixer to blend soup to smooth. Adjust the seasoning to your liking. Add cream or half-and-half to the soup if you want a creamier taste.

 Pour into individual bowls and sprinkle with some fresh chopped parsley and serve.

 

Easy Braised Mushrooms

I will now introduce an easy, quick side dish for the Christmas dinner. It is braised mushrooms. All kinds of mushrooms can be used for this dish. Some studies have shown that consuming mushrooms daily or weekly could help with weight management. Mushrooms are a food that brings good nutrition;, especially when substituted for meats for vegans. Mushrooms also can help to improve the immune system and the healing of wounds. With all the nutritional facts, it will not take long to create this yummy and healthy side dish for Christmas or any party.

Ingredients:
1 lb. fresh mushrooms, such as Portabellas, King oyster, shitake, button, etc., sliced
½ cup frozen peas
1 cup red onions
2 garlic cloves, minced
2 tbs olive oil
1 tsp fresh thyme 
Braising liquid ingredients:
1/2 cup chicken broth
1 tsp blackstrap molasses
1 tsp salt
1/4 tsp black pepper
1 tbs soy sauce
 
Green onions for garnish

Directions
In a saucepan, heat oil. Add mushrooms and pan fry for a few minutes.

 Add garlic and thyme.

 

 

Stir and cook until fragrant from the garlic. Add all the braising liquid ingredients. Cover and simmer for 15 minutes. Add peas and cook for another 5 minutes. Serve.

Sweet Chocolate Bread using a Bread Machine

It is Christmas time, a time filled with jolly and festivities. Also, it is gift-giving time to the family, friends, and neighbors. Sometimes, a gift, such as a homemade loaf of bread is simply the best gift. It shows to people the labor of love used to create this kind of gift. For that reason, I am introducing a sweet, delicious bread that can be served at breakfast or dessert time. The good news is that this wonderful loaf can be made using a bread machine. It saves time for people who have many friends to whom thoughtful gifts must be given. Start this bread today until Christmas, so everyone whom you love will have a special treat.

Ingredients:
1 cup water
1/4 cup sugar
1 tsp salt
1 egg
3 tbs milk powder
2 tbs oil
4 cups bread flour
1/4 cup cocoa powder
2 tsp active yeast
1/2 cup semi-sweet chocolate chips

Directions:
In a measuring cup, combine the first 5 ingredients listed above with the oil and mix well. Place combined ingredients into a bread machine pan. Then add the flour, cocoa powder, and yeast. Start the machine. Add the chocolate chips about 5 minutes before the kneading cycle is finished.  Let the dough rise in the machine.
Butter a 9” x 5” loaf pan or 2 small loaf pans and set aside. When the first rising cycle is done, remove the dough from the machine and shape to fit the loaf pan(s).  Cover with a sheet of plastic or kitchen towel.  Let dough rise for another 40 minutes or as a doubled in size.

 

Preheat oven to 350°.  Brush the top with some milk and bake in the preheated oven for 25 to 30 minutes. After baking, wrap the loaf of bread in a nice fancy wrapper and start giftgiving.

 

Trout Stew (cá kho)

Some dishes seem simple but bring out many health benefits. In the cuisine of Vietnam, the braised fish or cá kho is supported by many people. Each Vietnamese family has its own recipe for this dish.  Today, I will introduce a very simple fish stew dish using blackstrap molasses and honey instead of regular sugar used in most Vietnamese fish stews. In addition to the traditional fish to method of using garlic, shallots and hot chili, cayenne will be used to spice this dish up more than only using Thai hot chili. However, the recipe for fish stew in the Vietnamese cuisine never uses trout. I think this is a mistake because trout is economical to have on hand. This recipe’s dish will please almost everyone.

Ingredients:
2 lbs. trout, washed and cut into big sections
3 garlic cloves, minced
3 shallots, chopped
1 tsp cayenne
1/2 tsp Korean chili powder
1/4 cup peanut oil
1/2 red onions, sliced
Stew sauce ingredients:
1/2 cup kelp broth
2 tbs blackstrap molasses
2 tbs honey
1 tsp salt 
1/4 tsp black pepper
1 tbs fish sauce
1 tbs soy sauce

Directions:
Combine the stew sauce ingredients and set aside.
In a heavy saucepan, heat oil.  Stir in garlic and shallots. Cook until fragrant.  Stir in cayenne and Korean chili powder. 

Cook for about 1 minute on low heat.  Add fish. Cook fish coated with oil for 2 minutes.

Add sauce and red onions.

Bring to boil and skim off some of the impurities that appear.  Cover and turn to simmer.  Let simmer for 1 hour and remove the lid. Adjust the seasoning and let the sauce evaporate and thicken. Serve with hot cooked rice and steamed vegetables

Crock Pot Asian Mushrooms & Brown Rice Soup

Here is another healthy soup using leftover cooked rice and some mushrooms in the refrigerator that are starting to go bad. The crock pot is being used for easy cooking and cleanup afterwards, especially for the busy working mom who likes to have a healthy dinner for her family. Simply place all the ingredients in the crock pot and forget it. This soup will be ready to serve in just a few hours.

Ingredients:
6 cups chicken broth
1 chicken breast, shredded
2 tsp fresh ginger, chopped
3 garlic cloves, minced
1 cup cooked brown rice or white rice
3 cups total of assorted fresh mushrooms, such as oyster. button, portabella, enoki, etc, sliced
1/2 cup whiter onions, sliced
Season with the following:
1 tsp salt
¼ tsp pepper,
1 tsp sugar
1 tsp mushroom seasoning
1 tsp fish sauce

Garnish with chopped green onions and cilantro

Directions:
Heat 2 tbs peanut oil in a skillet.  Stir in chicken and cook until the chicken is no longer pink. Add ginger, onions, and garlic and cook until fragrant.

 Pour this mixture into the crock pot with the rest of the ingredients, except the garnish. Cover and turn to low for 7 to 8 hours or turn to high from 3 to 5 hours.

 Adjust the seasoning again before serving. Ladle soup into a serving bowl and garnish with green onions and cilantro.

Note: cooking the chicken in oil with ginger and garlic is the step to flavor the broth more. This can be done the night before or omitted if no time is available.