Baked Vegetable Tempura

No one will mistake this for actual tempura, but it's a really easy recipe and will do the trick. I was surprised at how good these turned out. --Mark

Ingredients

Panko Breading:

2 cups panko bread crumbs

salt to taste

2 eggs

Vegetables:

1 cup broccoli florets

1 cup cauliflower florets

1 sweet potato, cut into 1/4-inch slices 

1 small squash, cut into 1/4-inch slices

1 onion, sliced 1-inch thick and separated into rings

10 green beans, trimmed

¼ cup all-purpose flour 

Dipping Sauce:

½ cup soy sauce

¼ cup water

2 T rice vinegar

2 tsp white sugar

2 green onions, finely chopped

Directions

Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.

Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.

Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.

Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.

Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

Peanut Sauce

Here's a sauce that tastes so great in a restaurant, and it seems like it would be difficult to make. Nope. It's easy and tasty. Just ask Kate.  --Mark

Ingredients

1/2 cup salted creamy peanut butter* (or almond butter or sunflower butter)
2-3 Tbsp gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*)
1-2 Tbsp maple syrup (or other sweetener of choice)
1 tsp chili garlic sauce (or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level)
2-3 Tbsp lime juice
~1/4 cup water (to thin)

Instructions

To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.

Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it’s too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.

Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.

Notes:

https://minimalistbaker.com/5-ingredient-peanut-sauce/

Japanese Curry Rice

Japanese curry is a lot different from the Indian variety, but it is equally as tasty. In Japan it's made very easily by adding a pre-made curry block into a pot of boiling vegetables and meat. At times I've found the same block in the States, but I can't find it as easily everywhere. This recipe sure tastes close. --Mark


Ingredients:

For the roux:
3 T butter
1/4 cup flour
2 T garam masala (or curry powder)
1/2 tsp cayenne pepper
fresh ground pepper
1 T ketchup (or tomato paste)
1 T tonkatsu sauce (or Worcestershire sauce)

For the curry:
2 tsp oil
2 large onions, sliced thinly
2 pounds chicken thighs, cleaned and cut into chunks
2 carrots, cut into chunks
4 cups water
2 large potatoes, cubed
2 tsp kosher salt
1 tsp garam masala
1/2 cup peas

Instructions:

Heat the oil in a large saucepan over medium low heat and add the onions. Sauté the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken, and brown.

Add the carrots and the water and bring to a boil. Skim off any foam or oil that accumulates at the surface and then lower the heat to medium. Add the potatoes, salt, and garam masala. Simmer for about 30 minutes, or until you can pass a fork through the carrots and potatoes.

For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.

To make the curry, just ladle about 2 cups of liquid into the roux, and then whisk until it is smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through. Serve over rice.
Notes:

You can add any other meat or tofu if you'd like. Garam masala can be hard to find so I have to make my own. Tonkatsu sauce is also tough to find.

Tonkatsu Sauce

This is a tangy Japanese barbecue sauce. That sounds less appetizing than it really is. This sauce is great over tonkatsu, okonomiyaki, and a variety of other foods. --Mark

Ingredients

1/2 cup ketchup

2 1/2 T reduced-sodium soy sauce

2 1/2 T Worcestershire sauce

1 1/2 T dry sherry

1 1/2 T white sugar

1/2 tsp garlic powder

1/2 tsp ground ginger

Instructions

Combine the ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. Stir well with a fork and microwave on high for 1 minute. Stir again and set aside.

 Let stand for 1 hour to allow the flavors to incorporate.

http://allrecipes.com/Recipe/Lucys-Quick-Tonkatsu-Sauce/

Jalapeno Popper Wontons

Another New Year's delicacy! Well, maybe not a delicacy, but they were pretty awesome. Have you noticed that we like wonton wrappers?  --Mark

Ingredients:

1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced jalapeno peppers
20 (3.5 inch square) wonton wrappers
1/2 cup sweet chili sauce
oil for deep frying

Instructions:

1. In a medium bowl, stir together the cream cheese and jalapeno peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.

2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry the wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve with the sweet chili sauce for dipping.


Notes:

We actually don't deep fry them. We put wrappers in mini muffin tins and then fill those. Bake them at 350 for 7 to 8 minutes and they are great.

http://allrecipes.com/recipe/jalapeno-popper-wontons/

Spicy Chicken Cilantro Wontons

This was a New Year's triumph! We've found that a lot of appetizers are made even more fantastic by putting them in a wonton wrapper!  --Mark

Ingredients:

2 pounds skinless, boneless chicken thighs, diced
3 stalks lemon grass, cut into 1 inch pieces
1/4 cup chopped fresh ginger root
1/2 bulb garlic, cloves separated and peeled
1 fresh red chile pepper, chopped
2 bunches fresh cilantro
1/4 cup soy sauce
1 tablespoon sesame oil
50 wonton wrappers
vegetable oil for frying

Instructions:

1. In a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced.

2. Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together.

3. Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.

Notes:

We actually don't deep fry them. We put wrappers in mini muffin tins and then fill those. Bake them at 350 for 7 to 8 minutes and they are great.

http://allrecipes.com/recipe/spicy-chicken-and-cilantro-wontons/

Asian Lettuce Wrap

Asian cuisine always finds such good ways to use vegetables, combine hot and cold temperatures, and blend a variety of flavors in perfect harmony. These lettuce wraps make a great lunch or dinner or snack. --Mark

Ingredients:

1 pound ground turkey
1 T light soy sauce
1 tsp minced garlic
2 tsp minced fresh ginger root

1 cup brown rice
1 cup water
16 large lettuce leaves
1 cup shredded carrots
1 cup green onions, thinly sliced
1 cup sliced red bell pepper
1 cup sliced radishes

1/3 cup light soy sauce
1/3 cup water
3 T fresh lemon juice
2 tsp minced garlic
1 T minced fresh ginger root
1 tsp sugar

Instructions:

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

http://allrecipes.com/Recipe/Asian-Roll-Lettuce-Wrap/Detail.aspx

Teriyaki Chicken

This is a recipe I got from a coworker at a temp job in college. This was one of Sandra Bond's recipes and it's simple and yummy. -- Stacy

Ingredients:

Chicken
2/3 cup Soy Sauce
1 T Sugar
Dash of Garlic Powder
Dash of Onion Powder

Instructions:

Let chicken marinate in sauce for at least 1 hour before cooking. Grill or cook in crockpot.

Notes:

You can also skewer it for teriyaki chicken kebabs.

Na'an

This is one of our favorite breads to make. We discovered the recipe when we found the Afghani Chicken Kebab recipe for our book club. Now it's impossible for us to serve our chicken kebabs without this bread. It's also great with other Indian and Middle Eastern recipes. We have always enjoyed na'an at our favorite Indian restaurant, but didn't know how easy it would be to make it at home. It always disappears very quickly and is always a hit. --Stacy

Ingredients:

1 (.25 oz) package active dry yeast
1 cup warm water
¼ cup white sugar
3 T milk
1 egg, beaten
2 tsp. salt
4 cups flour
2 T minced garlic (optional)
¼ cup butter, melted

Instructions:

In a large bowl, dissolve yeast in warm water. Let stand for 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make soft dough (you may need to add up to an extra 1/2 cup of flour). Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well-oiled dough, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic if desired. Pinch off small handfuls of dough about the size of golf balls. Roll into balls and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thing circle. Lightly oil grill. Place dough on grill and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with melted butter, and turn over. Brush cooked side with melted butter and cook until browned, another 2 to 4 minutes. Remove from grill and continue the process until all the na’an has been prepared.

Notes:

We’ve never added the garlic and the bread is still phenomenal! It’s worth buying a grill just to be able to do this bread. We’ve found that 4 cups of flour is usually enough, but you’ll have to experiment a little.

Afghani Chicken Kebabs

There is a story behind how we discovered this recipe. We have a fantastic book club and every month we discuss a book and enjoy foods that relate to that book. After reading The Kite Runner, we looked up Afghani recipes and this one looked easy and good. Who knew that so few ingredients would taste to delicious? This has become one of our favorite meals to serve guests. The taste is absolutely divine. --Stacy

Ingredients:

1 cup plain yogurt
1 ½ T salt
½ T black pepper
3 cloves garlic, minced
1 ½ lb chicken breast, cubed

Instructions:

Mix the yogurt and spices. Then add the chicken pieces. Mix well so all the chicken is coated. Marinate for 1-2 hours at room temperature. Add to skewer. Cook until done.

Notes:

Cooking the meat on a grill or over an open flame is the best. We made them in the oven one time when our grill ran out of gas and they were still tasty, but not nearly as good as grilled. And never, ever serve these kebabs without na’an.