Ingredients

The ingredients for this curried rice with raisins are so simple and full of ingredients you probably already have hanging about in your pantry. We will need:

• Extra virgin olive oil
• Onion: You can use both yellow and white onion in this recipe. Be sure to chop it finely.
• Bell pepper: Use more savory green bell pepper or sweeter yellow or red bell pepper.
• Curry powder: My favorite store-bought curry powder is Simply Organic Curry Powder (affiliate link), which is what I use for many Indian rice recipes.
• Fresh garlic cloves
• Brown Basmati rice: Brown basmati rice is a long grain aromatic rice easy to find in the rice or global section of major grocery stores. My favorite brand is Pride of India (affiliate link.) If brown basmati rice is unavailable, brown jasmine rice is a great substitute.
• Vegetable stock: Use Homemade Vegetable Stock, low sodium store-bought vegetable broth, or opt for Chicken Stock if not concerned about keeping it vegetarian.
• Kosher salt
• Raisins: Raisins provide a nice pop of sweetness, but the trick is to soak them beforehand (more on this below). If you can get your hands on sultanas or dried currants, either one would be a great substitute.
• Sunflower seeds: Be sure to purchase unsalted sunflower seeds.
• Citrus juice: This recipe can use fresh lemon juice or lime juice interchangeably.
• Fresh herbs: Go for fresh parsley, fresh cilantro, or a mix of both to suit your taste.

How to Make Curried Brown Rice?

If you have ever wondered how to spice up brown rice, this easy curry rice recipe will get you there. Here’s how to make it in a few easy steps:

1. Rinse rice: Place brown basmati rice in a colander and thoroughly rinse under cold water.
2. Saute aromatics and curry powder: Heat the olive oil over medium-high heat in a medium saucepan for about 1 minute. Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until vegetables have softened. Add garlic and saute for 1 minute.
3. Toast rice: Pour in the rinsed basmati rice and fry rice gently, stirring constantly, for 7-8 minutes.
4. Add the stock: Pour in the vegetable stock, cover, and bring to a boil. Once the rice has come to a boil, reduce the heat to low. 

5. Cook rice: Simmer for 45-55 minutes or until all the liquid has been absorbed. Turn off the heat and allow it to rest, with the lid on, for 10-15 minutes.
6. Soak raisins: While the rice is cooking, place the raisins in a heat-proof small bowl and cover with hot boiling water. The raisins will plump up as the rice is cooking.
7. Add mix-ins: After the rice has rested, fluff it with a fork. Drain the raisins and fold them in, along with the sunflower seeds.
8. Finish and serve: Drizzle with lemon or lime juice. Taste for seasoning and add more if desired. Finish with fresh parsley or cilantro and serve.

How to Make Ahead, Store, and Reheat Leftovers?

Brown rice with curry powder is a wonderful make-ahead side dish and one that I make regularly in my kitchen. To meal prep and store for later, simply:

• Make Ahead: Prep on a Sunday or Monday evening to enjoy dinner throughout the week. Simply place it in meal prep containers with your choice of cooked meat and/or vegetables in individual portions.
• Store: Place leftover rice in an airtight container in the refrigerator for up to 3 days. We do not recommend freezing.
• Reheat: Place the rice on a microwave-safe plate, add a splash of water or broth, place a damp paper towel on top, and reheat in the microwave in 30-second increments until warmed through.

Serving Suggestions

Brown rice curry is a delicious and hearty side dish that can be paired and enjoyed with a number of different meals. You could try serving it with:

• Side of yogurt or raita: Enjoy with a cooling bowl of yogurt or Indian raita for a creamy, tangy counterpoint to the richness of the rice.
• Curry dishes: Enjoy it with an array of curry dishes, such as Cauliflower Curry or Butternut Squash Curry Soup.
• Meat dishes: Make it a complete meal by serving it alongside filling protein like Baked Chicken Kabob, Yogurt Marinated Chicken, or Baked Bone-In Chicken Breasts.

FAQs

Other Whole Grain Recipes You Might Also Like:

• Wild Rice Dressing
• Wild Rice with Vegetables
• Lemon Garlic Quinoa
• Bulgur Wheat Pilaf
• Black Rice Pilaf

If you try this Curried Brown Rice recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Curried Brown Rice Recipe

This Curried Brown Rice is an easy-to-make side dish that can be served along with any of your favorite meat, poultry, or vegetarian dishes. Packed with sweet, salty, and crunchy flavors, this brown rice recipe is sure to be a crowd-pleaser.

Course Side Dish

Cuisine Indian

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 335kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 1 medium yellow red or green bell pepper, seeded and chopped
• 1 teaspoon curry powder
• 2 cloves garlic finely minced
• 1 ½ cups Brown Basmati Rice thoroughly rinsed
• 3 cups vegetable stock or water
• 1 teaspoon Kosher salt plus more to taste
• ½ cup raisins
• ½ cup raw sunflower seeds unsalted
• 1 tablespoon lemon juice or lime juce, add more to taste
• 1 tablespoon fresh parsley or cilantro, chopped

Instructions

• In a medium size saucepan or Dutch oven, heat the olive oil over medium-high heat.
• Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until softened.
• Add the garlic and saute for one more minute.
• Stir in the basmati rice and cook, stirring constantly, for 5-6 minutes.
• Pour the vegetable stock in, put the lid on, and bring to a boil. As soon as it is boiled, turn the heat down to low, and let it simmer for 45-55 minutes* or until all the liquid has been absorbed. Remove from the heat and let it rest for 10-15 minutes.
• Meanwhile, place the raisin in a ramekin and pour some hot boiling water over it. Let it plump up while the rice is cooking.
• When ready to serve, fluff the rice with a fork. Drain the raisins and stir them in, along with the sunflower seeds.
• Drizzle it with the lemon juice. Taste for seasoning and add more if necessary.
• Sprinkle it with fresh parsley and serve.

Notes

• Yields: This recipe makes about 4 to 5 cups of brown rice. The nutritional information below is per serving.
• Rinsing the rice is important as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
• If there appears to be excess liquid in the pot, add 5-minute increments until all the stock is absorbed. Remove from the heat when done.
• Any leftovers can be refrigerated in an airtight container for up to 3 days.

Nutrition

Calories: 335kcal | Carbohydrates: 53g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 866mg | Potassium: 377mg | Fiber: 4g | Sugar: 3g | Vitamin A: 881IU | Vitamin C: 28mg | Calcium: 37mg | Iron: 2mg

The post Curried Brown Rice appeared first on Foolproof Living.

Ingredients

The ingredients for this Thai salmon soup are broken down into two parts for ease – Thai coconut broth and salmon soup. Here’s a look at what we need for each one:

Thai Coconut Broth

• Vegetable Broth: One quart of either low sodium store bought or homemade vegetable stock (or Vegetable Scrap Stock) will work. Chicken Stock is another option, but I find the vegetable stock to work better with the salmon.
• Coconut Milk: Use one full-fat can of unsweetened coconut milk, shaken or blended until smooth.
• Aromatics: These include fresh ginger, shallots and garlic, all minced to the finest texture.
• Lime Zest: Lime zest offers that extra bit of zing and adds a sour note to the overall flavor.
• Lemon grass: If using fresh lemongrass stalks, remove the tough outer layers, smash it gently to release its oils and slice the bottom white portion (the dark green portion can be discarded). If you can’t find fresh lemongrass, 1 Tablespoon storebought Lemongrass paste is a great substitute.

Salmon Soup

• Wild Salmon Fillet: Wild Alaskan salmon or wild sockeye salmon are both delicious here. Feel free to leave the skin on or remove the skin depending on your preference. Also make sure to check parts of the salmon for pin bones before slicing them into 1-inch pieces. If using frozen salmon, thaw overnight in the refrigerator.
• Coconut Oil: Coconut oil rounds out the coconut flavor, but olive oil, sesame oil, or avocado oil can also be used.
• Yellow Onion
• Pepper: Red peppers, yellow or orange bell pepper all work here.
• Fresh Ginger
• Garlic Cloves
• Coconut Milk: Use another can of coconut milk, blended or shaken until smooth.
• Broccoli: For best results, make sure to cut the broccoli head into small florets, or bite size pieces.
• Lime: A final squeeze of fresh lime juice at the end brightens the richness of the coconut broth and gives it a tangy finish.
• Maple Syrup: Maple syrup balances the heat from the ginger. Brown sugar or coconut sugar will also work.
• Garnish: Garnish each bowl of soup with freshly sliced green onion, fresh cilantro and jalapeno slices or serrano chiles just before serving.

How to Make It?

Whether you call it salmon belly soup or salmon chowder, this delicious and nutritious meal comes together in under 1 hour. Here’s how I like to do it from start to finish:

1. Make the Thai coconut broth: In a medium-sized saucepan, add the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt. Bring to a boil over high heat, then reduce the heat to medium-low and allow to simmer for 30 minutes.
2. Discard solids: Strain the broth through a fine mesh strainer, either into a medium bowl or a large container. Set aside until ready to use.
3. Prep salmon: While the stock is simmering, pat the salmon dry with a paper towel. Sprinkle it with salt and pepper.
4. Saute aromatics: In a large stock pot or large Dutch oven set over medium heat, add the oil and heat for 1 minute. Then, add the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add grated ginger and garlic and cook for approximately 1 minute.

5. Add liquids: Once the aromatics are softened and fragrant, add the reserved broth and extra can of coconut milk. Bring the mixture to a boil, then reduce to medium-low heat and let simmer for 15 minutes.
6. Add broccoli: Stir in the broccoli florets during the last 5 minutes of simmering time.
7. Add salmon: At the last minute, add the pieces of salmon and let it cook for 1 minute, then turn off the heat. The salmon will continue to cook as the soup settles.
8. Finish: Add the lime juice and maple syrup. Taste for seasoning and adjust to your liking.
9. Garnish: Ladle into soup bowls and top with scallions, a handful of cilantro leaves, and sliced jalapenos. Serve with lime wedges on the side.

How to Make Ahead, Store & Reheat Leftovers?

Since poached salmon soup is technically made in two parts, you can prepare the coconut lemongrass broth ahead of time and keep it in the fridge until the day you are ready to serve. To do so, simply:

• Make Ahead: Prepare the stock 1-2 days in advance and store in an airtight container in the fridge. With the stock already prepared, the recipe should only take about 20 – 30 minutes from start to finish.
• Store: Leftover salmon soup will keep in the fridge for up to 3 days in an airtight container.
• Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
• Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.

What to Serve it With?

This fish coconut soup is a gorgeous meal that can be served any night of the week. While it is a complete meal all on its own, you can serve it with:

• Cooked Rice: For a more filling meal, serve it with a side of Brown Jasmine Rice, Black Rice, or Rice Noodles.
• Asian Salad: To celebrate Thai salmon soup and all its flavors, serve it with Forbidden Rice Salad or Thai Quinoa Salad.
• Bread: Soak up all the deliciousness of this coconut salmon soup with Naan Bread or Crusty No Knead Bread.
• Steamed Vegetables: Keep it healthy and light with Steamed Asparagus or Steamed Store Bought Veggies.

FAQs

Other Seafood Recipes You Might Also Like:

• Barefoot Contessa Shrimp Salad
• Grilled Blackened Mahi Mahi
• Breaded Fish
• Curry Tomato Soup with Shrimp

If you try this Salmon Coconut Soup recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Salmon Coconut Soup Recipe

This Salmon Coconut Soup recipe is a comforting soup made with a Thai style coconut broth that is flavored with ginger, lime and lemongrass. Easy to make, this coconut fish soup is bright, aromatic and packed with a combination of sweet, spicy, sour and salty flavors.

Course Soup

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 402kcal

Author Aysegul Sanford

Ingredients

For the Thai Coconut Broth:

• 4 cups vegetable stock
• 1 can full-fat coconut milk – 13.5 ounces
• 1 tablespoon fresh ginger minced
• 1 shallot minced
• 2 cloves garlic minced
• 1 teaspoon lime zest 1 lime
• 1 stalk lemongrass thinly sliced or storebought Lemongrass paste
• ½ teaspoon Kosher salt

For the Soup:

• 1 ½ pounds salmon filets any residual bones removed, cut into 1-inch cubes
• ½ teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon coconut oil or olive oil if you prefer
• 1 medium yellow onion diced
• 1 red or yellow bell pepper diced
• 1 tablespoon fresh ginger grated
• 3 cloves garlic finely minced
• 1 can full fat coconut milk – 13.5 ounces
• 1 cup broccoli florets rinsed and cut into small pieces
• 4 tablespoons lime juice freshly squeezed
• 1 teaspoon maple syrup
• 2 limes quartered

Garnishes:

• 2 scallions thinly sliced
• 3 tablespoons fresh cilantro roughly chopped
• 1 jalapeno thinly sliced

Instructions

• To make the Thai Coconut Broth: Place the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt in a medium-sized saucepan. Bring it to a boil on high heat, then turn it down to medium-low and let it simmer for 30 minutes.
• Strain the broth into a bowl and discard the solids. Set the broth aside.
• Meanwhile, start working on the chowder ingredients. Pat the salmon dry using paper towels. Season with salt and pepper.
• Heat the oil in a stock pot over medium heat. Add in the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for approximately 1 minute.
• Add in the broth that was set aside along with the second can of coconut milk. Bring the mixture to a boil and let it simmer for 15 minutes.
• Add in the broccoli florets in the last 5 minutes of the simmering time.
• At the last minute, add in the cubed salmon and let it cook for a minute, and turn the heat off. It should continue to cook with the help of the residual heat.
• Stir in the lime juice and maple syrup. Taste for seasoning and add more if necessary.
• Garnish with chopped scallions, sliced jalapenos, and torn fresh cilantro leaves. Serve with lime wedges on the side.

Notes

• This recipe is adapted (with minor changes) from Clean Soups: Simple, Nourishing Recipes for Health and Vitality cookbook.
• Store: Leftover soup will keep in the fridge for up to 3 days in an airtight container.
• Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
• Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.
• Make Ahead: You can make the broth a day or 2 in advance and refrigerate it in an airtight container.
• This recipe was tested with the salmon skin on and removed – there was no difference in taste or the salmon staying intact.
• Make sure that the broccoli florets are cut small so that they can cook quickly.
• Add the salmon at the very last minute. If you let it simmer too long, it will be overcooked and lose most of its flavor.
• Be sure to taste the soup and adjust the seasoning accordingly. You may even have to add a bit more maple syrup and lime juice if you are a fan of those spicy, sweet, and sour flavors.

Nutrition

Calories: 402kcal | Carbohydrates: 35g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 1249mg | Potassium: 1149mg | Fiber: 8g | Sugar: 6g | Vitamin A: 837IU | Vitamin C: 44mg | Calcium: 91mg | Iron: 4mg

The post Salmon Coconut Soup appeared first on Foolproof Living.

What are Sweet Potato Noodles?

Sweet potato noodles are a type of “noodle” made from spiralizing sweet potatoes into a shape similar to spaghetti or angel hair pasta. You can buy spiralized sweet potato noodles at the grocery store or make them at home by feeding skinned sweet potatoes through a spiralizer.

The sweet potato spiral noodles we are featuring in this recipe are not the same as Korean sweet potato glass noodles (also known as japchae noodles, Korean potato noodles, and Korean vermicelli potato noodles). Korean sweet potato noodles consist of sweet potato starch and water, whereas my noodles come from whole sweet potatoes.

I use a spiralizer to make the sweet potato spaghetti used in this recipe. However, you can find out below how to make spiralized sweet potato noodles without a spiralizer.

How are they Made?

If you’ve ever wondered, “How are sweet potato noodles made?” you’ll be happy to see that they are super easy to make. Yes, you do need a spiralizer (I use this Paderno Spiralizer – affiliate link), but it is a rather inexpensive one-time investment.

Once you have your equipment ready, spiralizing sweet potatoes requires the following three steps:

1. Cut and peel the sweet potatoes: Use a sharp knife to cut off both ends of the sweet potato. Then, peel off the skin using a vegetable peeler. Once peeled, cut the sweet potatoes in half, right down the middle.
2. Align the sweet potato: Secure your spiralizer on the countertop to keep it from moving (for instance, my spiralizer has suction cups on its bottom to help keep it in place). Take one of your sweet potato halves, line it up with the center prong on your spiralizer, and press it firmly into the prong. Then, press the other end of the spiralizer to secure the sweet potato from both sides.

3. Spiralize: Once you secure the sweet potato half, spin the side handle of the spiralizer clockwise while applying pressure. Continue turning the handle until you spiralize the entire sweet potato half. Repeat steps 2 and 3 until you have spiralized all of your sweet potatoes.

What if I Don’t Have a Spiralizer?

If you don’t have a spiralizer, don’t worry! You can also prepare them using a julienne peeler (affiliate link). Just keep in mind that this method will likely require more physical effort. Also, because the noodles will turn out thinner, they will take less time to cook than spiralized vegetable noodles.

To reduce preparation time, you can also buy pre-prepared sweet potato noodles at the grocery store in lieu of using a spiralizer.

Recipe Ingredients

To make this recipe with sweet potato noodles, you’ll need two sets of ingredients:

For the sauce, you’ll need unsweetened, smooth peanut butter, tamari (or soy sauce), sesame oil, maple syrup, freshly grated ginger, minced garlic, fresh lime juice, salt, and vegetable stock.

For the noodles, you’ll need olive oil, onion, red or yellow bell pepper, sweet potatoes, vegetable stock, edamame, and fresh cilantro.

You can also garnish them with sesame seeds, green onions, and lightly salted peanuts (roughly chopped).

Substitutions & Optional Add-Ins

There are countless ways to customize this gluten free sweet potato noodles recipe. These delicious add-ins will take your dish to the next level, from a pop of spice to natural oils.

• Tamari: I use tamari in my noodle dish to make it gluten-free. However, soy sauce works just as well.
• Nut butter: Don’t want to use peanut butter in your pasta sauce? Good news: Almond butter makes an excellent substitute for this sweet potato pasta.
• Oil: I use sesame oil to give my potato and noodles a nutty Asian flavor. However, this recipe also works with light-flavored olive oil or avocado oil.
• Add mushrooms: Few things amplify the taste of these tender veggie noodles more than earthy, buttery mushrooms. Add shiitake mushrooms to your noodles at the start of the recipe, and the mushrooms will come out beautifully sautéed. Or, add Roasted Shiitake Mushrooms just before serving your dish for extra smoky flavor.
• Chili paste: Add a zing of sweet-and-spicy flavor by adding one teaspoon of chili paste to your sweet potato spaghetti recipe.

How to Cook?

Cooking sweet potato noodles is a simple, healthy way to treat yourself to full-bodied Asian flavor. You can have this delicious dish from spiralizer to table in just half an hour.

1. Spiralize the sweet potatoes: Trim, peel, and cut your sweet potatoes to prepare them for spiralization. Then, attach the sweet potato halves to your spiralizer, one by one, and turn the handle clockwise until you spiralize each half. Continue spiralizing your sweet potato halves until you have enough noodles.
2. Mix the dressing: In a small bowl, whisk together the peanut butter, tamari, sesame oil, maple syrup, ginger, minced garlic, lime juice, salt, and vegetable stock. Refrigerate the mixture until you are ready to use it.
3. Saute the veggies: Heat the olive oil in a large skillet over medium heat. Add the onion and pepper to the skillet and cook them, frequently stirring, until they turn translucent (5-7 minutes).
4. Cook the noodles: Add the spiralized sweet potatoes and vegetable stock to the skillet. Using a pair of kitchen tongs, cook sweet potato noodles tossing gently every few minutes until they are al dente and lose most of their volume, for 6-7 minutes.

5. Add the dressing: Pour the dressing over the noodles and toss the mixture until the noodles have an equal layer of dressing. Cook the coated noodles until they are warm (2-3 minutes).
6. Stir in the edamame: Take the noodles off the heat, then stir in the edamame and chopped cilantro.
7. Serve: Divide the noodles among four bowls and garnish each dish with sesame seeds, green onions, and peanuts. Serve.

How to Make Ahead and Store

Preparing sweet potato zoodles is a great way to fit meal prep into your schedule. Whether you serve this dish at a party or pack it for an easy lunch, these storage tips are just what you need.

• Make ahead: To make sweet potato noodles ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
• Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

How to Serve?

As the main dish: Whether you serve it warm, at room temperature, or cold, this dish is a delicious lunch or dinner that is perfect when you are in need of a light meal with lots of flavors.

As a tasty side: This recipe also makes a delicious side dish alongside dozens of meat dishes with a similar flavor profile. Serve your vegetable noodles with Chicken Teriyaki Stir Fry or Crock Pot Butter Chicken for a bold and saucy pair. Or, try my Cauliflower Curry or Thai Lemongrass Chicken for meals as vibrant as they are easy.

FAQs

Other Sweet Potato Recipes You Might Also Like

Want even more sweet potatoes on your table? The following recipes are some of the best ways to incorporate this festive (and healthy!) vegetable into your cooking.

• Sweet Potato Soup
• Mashed Sweet Potatoes
• Southern Sweet Potato Souffle
• Sweet Potato Biscuits

If you try this recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Sweet Potato Noodles Recipe

This easy Sweet Potato Noodles recipe is loaded with Asian-inspired flavors, like ginger, edamame and cilantro, and is tossed in a sweet and savory peanut sauce. Throw this easy dish together for a satisfying lunch or a light, nutritious dinner

Course Main Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

For the dressing:

• 3 tablespoons unsweetened and smooth peanut butter
• 3 tablespoons tamari*
• 1 teaspoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon freshly grated ginger
• 2 cloves garlic minced
• 2 tablespoons lime juice freshly squeezed
• ½ teaspoon kosher salt
• 3 tablespoons vegetable stock more as needed

For the Noodles:

• 1 tablespoon olive oil
• 1 small onion chopped
• 1 red or yellow bell pepper seeded and sliced thinly
• 2 medium-size sweet potatoes peeled and spiralized (as seen in the photos) – You should have 5-6 cups of “noodles”
• ¼ cup vegetable stock
• ½ cup edamame
• 3 tablespoons chopped cilantro

As Garnish:

• 1 tablespoon sesame seeds
• 1-2 stalks green onions both white and green parts chopped
• 2 tablespoons lightly salted peanuts coarsely chopped

Instructions

• To make the dressing: Whisk together all the dressing ingredients in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
• To cook the sweet potato noodles: Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
• Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
• Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
• Off the heat, stir in the edamame and chopped cilantro.
• To serve, divide the noodles in 4 bowls and garnish each one with sesame seeds, green onions, and peanuts.
• Serve immediately.

Video

Notes

• If you are not gluten-sensitive, you can use soy sauce instead of tamari, but make sure to taste the dressing before adding more salt to it. 
• To Make ahead: To make this dish ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
• Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

 

Nutrition

Calories: 291kcal | Carbohydrates: 40g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 1289mg | Potassium: 708mg | Fiber: 7g | Sugar: 12g | Vitamin A: 17068IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 2mg

The post Sweet Potato Noodles appeared first on Foolproof Living.

Why Should You Try This Recipe?

I can assure you that you are going to fall in love with this Thai beef salad with noodles upon the first bite. I know you’ll love it because:

• Crunch, crunch and more crunch. The more texture there is in my salad, the more crave-able they become. This has all the crunch, along with some creamy, too.
• Balanced and flavorful. It has a little bit of everything – sweet, savory, salty, spicy, sour, and that special umami essence you just can’t put your finger on. And the beef is phenomenal here. It is first soaked in a flavor-packed marinade, then quickly cooked on the grill or stovetop. You will be making this beef noodle salad all summer long!
• Easy to make ahead. The steak, dressing, and noodles can all be made ahead. This means all that’s left to do is some chopping and tossing come serving time.

Ingredients

The ingredients for this Asian steak noodle salad are broken down into a few parts – steak marinade, salad dressing, noodles, and salad.

For the steak marinade, you will need fresh ginger, garlic clove, soy sauce, coconut sugar, fresh lime juice, fish sauce, black pepper, olive oil, toasted sesame oil, NY strip steak, and Kosher salt.

For the Thai dressing, gather together fresh lime juice, hot chili paste, avocado oil, fish sauce, raw sugar, and honey.

For the noodles and salad, you will need ramen noodles, toasted sesame oil, large mango, arugula, carrots, scallions, savoy cabbage, tomatoes, avocado, cilantro, basil leaves, mint leaves, salted peanuts, and lime wedges.

How to Make

Houston’s Thai steak noodle salad recipe takes some prep work and an overnight marinade, but your patience will be rewarded. Here’s how I like to do it:

1. Prepare marinade: In a small bowl, whisk together the ginger, garlic, soy sauce, sugar, lime juice, fish sauce, black pepper, olive oil, and toasted sesame oil. Pour into an airtight container with a lid or a large resealable plastic bag. Place the steak in the marinade (or a small resealable plastic bag) and give it a gentle toss to ensure all parts of the steak are coated. Seal and let it marinate for 6-12 hours.
2. Prepare steak: Remove the steak from the marinade and place it onto a large plate lined with paper towels. Pat dry with another paper towel to remove the excess liquid. Discard marinade. Season with salt on both sides.
3. Grill steak: Preheat a gas grill to 450 degrees Fahrenheit. Grill, flipping the steak a few times during cooking until lightly charred on both sides. Check for doneness by inserting a thermometer (affiliate link) into the thickest part of the steak. Pull it off when it registers 120 degrees Fahrenheit for medium-rare or 130 degrees Fahrenheit for medium, depending on your desired degree. This takes about 9-11 minutes in total. Once off the grill, tent with aluminum foil. Allow it to rest on a cutting board for 10 minutes. Then, slice into 1-inch thick slices or cubes right before serving.

4. Make the salad dressing: In a small bowl or mason jar, whisk together lime juice, hot chili paste, avocado oil, fish sauce, sugar, and honey. Give it a taste and add more salt if needed.
5. Cook noodles: Bring a small pot of water to a boil. Cook noodles for 3 minutes, or according to package directions. Drain and transfer to a large salad bowl. Drizzle with the sesame oil and give it a gentle toss to coat.

6. Assemble salad: Place the mango, arugula, shredded carrots, scallions, finely shredded savoy cabbage, and tomatoes in the bowl with the noodles. Drizzle with the dressing and toss to combine. Finish with the sliced steak, avocado, fresh cilantro, basil, mint, and peanuts. Gently toss and divide amongst four plates. Serve with lime wedges on the side.

What to Serve it With?

This Thai steak salad recipe needs nothing more than some company to share it with. Serve it as:

• Main Meal: All it needs is a glass of red wine on the side.
• With Vegetables: Serve it alongside even more veggies on the side, such as baked asparagus, sauteed asparagus and mushrooms, garlic green beans or roasted shiitake mushrooms.

How to Store

This beef Thai salad will keep in an airtight container in the fridge for up to 2 days. After the 2-day mark, the vegetables break down and become mushy.

Other Thai Cuisine Recipes You’ll Enjoy:

• Thai Butternut Squash Curry Soup
• 30-Minute Thai Lemongrass Chicken
• Thai Inspired Coconut Milk Mussels with Ginger, Garlic and Lemongrass Recipe
• Sweet Potato ‘Noodle’ Pad Thai 
• Thai Cashew Chicken Salad
• Thai Quinoa Salad

If you try this Thai Steak and Noodle Salad recipe or any other beef recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted from Bon Appetit’s Thai Steak Noodle Recipe.

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Thai Steak and Noodle Salad Recipe

This Thai Steak and Noodle Salad is colorful, refreshing, and bursting with all the Asian flavors you love. This Houston's copycat summer salad combines a fresh herb and veggie base with sweet-spicy Thai dressing and perfectly marinated steak. Serve it as a complete meal next time you're craving Thai cuisine!

Course Salad

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Marinading time 6 hours hours

Total Time 6 hours hours 50 minutes minutes

Servings 4 servings

Calories 981kcal

Author Aysegul Sanford

Ingredients

For The Steak Marinade:

• 1 tablespoon grated fresh ginger from a 1 inch piece ginger
• 1 clove garlic minced
• ¼ cup soy sauce
• 3 tablespoons coconut sugar or light brown sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• ½ teaspoon black pepper
• ¼ cup olive oil
• 1 tablespoon toasted sesame oil
• 1 pound New York Strip Steak or Filet Mignon Steak – 1 inch thick
• ¼ teaspoon Kosher salt

Salad Dressing:

• ¼ cup fresh lime juice
• ¼ cup hot chili paste such as sambal oelek
• ¼ cup avocado oil or any other tasteless vegetable oil
• 1 clove of garlic minced
• 2 tablespoons fish sauce
• 2 tablespoons cane sugar or granulated sugar
• 1 tablespoon honey

For The Noodles:

• 2 oz. dried ramen noodles seasoning package discarded
• ½ teaspoon toasted sesame oil

For The Salad:

• 1 ripe mango peeled, cut into 1-inch cubes
• 1 cup arugula washed and rinsed
• 2 carrots peeled and shredded
• 2 green onions sliced thinly
• 2 cups savoy cabbage sliced thinly – or green cabbage
• 1 cup chopped tomatoes from 1 large tomato
• 1 ripe avocado cut into cubes
• ½ cup fresh cilantro roughly chopped
• ½ cup fresh basil leaves torn
• ¼ cup fresh mint leaves torn
• ½ cup salted peanuts roughly chopped
• Lime wedges for serving on the side

Instructions

• To make the marinade: Whisk together ginger, garlic, soy sauce, sugar, lime juice, fish sauce, black pepper, olive oil, and toasted sesame oil in a bowl. Transfer it to an airtight container with a lid or pour it into a resealable plastic bag. Place the steak in the marinade, seal, and let it marinate for at least 6 hours or up to 12 hours.
• When you are ready to cook the meat, remove it from the marinade onto a large plate lined with paper towels and pat dry to remove the excess liquid. Season lightly with ¼ teaspoon kosher salt.
• To cook the steak: Preheat a gas grill* to 450 degrees. Grill, turning a few times until lightly charred on both sides and a thermometer inserted in the thickest part of the steak registers 120 degrees F for medium-rare or 130 degrees F for medium. This takes about 9-11 minutes in total. Cover it with aluminum foil, and let it rest on a cutting board for 10 minutes. Cut it into 1-inch pieces right before serving the salad.
• To make the salad dressing: Whisk together lime juice, hot chili paste, avocado oil, garlic, fish sauce, sugar, and honey in a bowl. Give it a taste and add more salt if needed. Set it aside.
• To cook the noodles: Cook noodles in a small pot of boiling water for 3 minutes. Drain and transfer to a large bowl. Drizzle with sesame oil and give it a toss.
• To assemble the salad: Place the mango, arugula, shredded carrots, scallions, cabbage, and tomatoes in the bowl with the noodles. Drizzle it with the prepared dressing. Give it a gentle toss to combine.
• Add sliced steak, avocado, fresh cilantro, basil, mint, and peanuts. Gently toss to combine.
• Divide amongst four plates and serve with wedges of lime on the side.

Notes

• *You can cook the steak on the stovetop in a grill pan or cast-iron skillet.
• Storing leftovers: This salad will keep in an airtight container in the fridge for up to 2 days. After the 2-day mark, the vegetables break down and become mushy.

Nutrition

Calories: 981kcal | Carbohydrates: 66g | Protein: 37g | Fat: 68g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 39g | Cholesterol: 91mg | Sodium: 2535mg | Potassium: 1558mg | Fiber: 12g | Sugar: 33g | Vitamin A: 7623IU | Vitamin C: 82mg | Calcium: 168mg | Iron: 5mg

The post Thai Steak and Noodle Salad appeared first on Foolproof Living.

This Thai Quinoa Salad recipe, packed with good-for-you and colorful veggies and a delicious peanut sauce, is the newest addition to the collection.

This crunchy Thai Quinoa Salad recipe is made with my all-time favorite creamy vegan Thai salad dressing, Sesame Ginger Dressing, fluffy quinoa, and fresh veggies. In my humble opinion, this hearty salad is addictive, but in a good way. Packed with a ton of everyday vegetables and topped off with roasted nuts (including but not limited to cashews, almonds, and peanuts), it is wholesome, vegan, and gluten-free.

What is in This Recipe?

As in most salad recipes, this easy Thai vegan quinoa salad has 2 sets of ingredients; The salad dressing and the salad ingredients.

1. Asian Sesame Ginger Dressing: For the dressing ingredients, you will need creamy peanut butter (or almond butter would also work), maple syrup, rice vinegar, tamari (or soy sauce), sesame oil, fresh garlic, fresh ginger and chili pepper sauce (like Sriracha or sambal oelek). If you need information on making ahead or storing this dressing recipe, be sure to check out my recipe post on how to make sesame ginger dressing.

2. Salad Ingredients: In terms of the salad ingredients, you will need 3 cups of cooked quinoa, purple cabbage, carrots, red bell peppers, scallions, cucumbers, edamame, cilantro (optional), and roasted nuts like O Organics Cashews, Peanuts, and Almonds (for extra crunch).

How To Make?

1. Cook the quinoa: I believe that the best way to make quinoa taste good is to cook it in the vegetable broth after rinsing it. I cooked my quinoa in a pressure cooker (in my instant pot), but you can cook it in a rice cooker, microwave or on the stovetop as well.

2. Make the Thai Peanut dressing: While the quinoa cooks, make the dressing. Place all salad dressing ingredients in a jar (or a small bowl) and give it a whisk until it is creamy.
3. Assemble the salad: Place the now-cooked quinoa in a large salad bowl and top it off with all the chopped veggies.

4. Drizzle it with the dressing: Pour the spicy peanut dressing over the salad and give it a gentle toss.
5. Garnish & Serve: Top it off with chopped O Organics organic roasted almonds and cashews with sea salt (for extra crunch) and chopped fresh cilantro (optional).

What to serve it with?

This crunchy Thai quinoa salad is a meal-worthy salad that you can serve by itself. However, I also love to serve it as a vegetable side dish with my Thai Lemongrass Chicken or Orange Ginger Chicken.

Additionally, if you are serving it during the BBQ season, you can easily pair it with Grilled Mahi Mahi or Grilled Shrimp Skewers for a healthy meal that is guaranteed to impress.

Make Ahead & Storage:

Can I make it ahead, you ask? You sure can. As a matter of fact, this Asian Quinoa Salad recipe is one of my favorite meal prep lunches. Simply store it in individual airtight containers in the fridge and enjoy it throughout the week.

If you decide to do so, I highly recommend storing the dressing separately and tossing it with the salad right before serving it.

And if you end up with leftovers of this quinoa cabbage salad, simply store them in an airtight container in the fridge for up to two days. 

A Few Helpful Tips & Variations:

• Taste for seasoning: I highly recommend giving a taste to the salad before serving it. I used a minimal amount of tamari sauce in the recipe below to make it work for everyone. However, as someone who is addicted to salt, I use almost double the amount of tamari when I make this salad for us.
• Turn it into a Thai Chicken Quinoa Salad: If I am serving this for my meat-loving husband, I usually bake split chicken breasts or air fryer chicken legs, cut (or shred) them into cubes, and incorporate them into the salad.

FAQs

Check Out These Products and More in Shaw’s:

There you have it friends, a Thai-style crunchy quinoa salad recipe that you can make all year round. I love shopping at our local Shaw’s and appreciate that they have a great collection of organic ingredients that I can use in my everyday cooking. If there is one in your area, be sure to check out their products.

Other Quinoa Recipes You Might Like:

If you liked this easy quinoa salad recipe, I suspect that you are like me; a fan of quinoa salads and include it in your weekly meal prep.

• Quinoa Stew
• Vegetarian Quinoa Chili
• Sweet Potato Quinoa Bowl
• Perfectly Seasoned Quinoa recipe
• How to flavor quinoa?
• Can’t get enough? Check out the rest of my Healthy Quinoa Salads

If you try this Thai Quinoa Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Thai Quinoa Salad Recipe

This Thai Quinoa Salad recipe is my go-to weekday lunch. It is easy and quick to make, naturally vegan and gluten free. Packed with crunchy veggies like carrots, cabbage, and cucumber and tossed with a peanut butter/almond butter dressing, it is guaranteed to impress.

Course Salad

Cuisine Asian Cuisine, Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 395kcal

Author Aysegul Sanford

Ingredients

For The Peanut Butter Dressing:

• 3 tablespoons Open Nature® almond or peanut butter* (unsweetened/unsalted)
• 2 tablespoons maple syrup or honey
• 1/4 cup rice vinegar
• 2 tablespoons tamari or soy sauce
• 2 teaspoons toasted sesame oil
• 1 clove of garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon chili pepper sauce I used Sriracha – optional
• 1/4 teaspoon coarse sea salt

For The Salad:

• 3 cups cooked quinoa warm or cold
• 3 small carrots peeled and shredded
• 1 cup red cabbage sliced thinly
• 1 red bell pepper chopped
• 5 stalks of scallions sliced thinly (both green and white parts)
• 2 Persian cucumbers peeled and cut into small pieces
• 1 cup edamame or sugar snap peas
• ½ cup fresh cilantro chopped
• 1 cup roasted and lightly salted nuts chopped ( I used cashews and almonds)

Instructions

• To make the dressing: Place all the ingredients in a jar and whisk until emulsified.
• To make the salad: Place the quinoa, carrots, cabbage, bell pepper, scallions, cucumber, edamame, and cilantro in a large salad bowl.
• Drizzle the dressing over the salad. Give it a toss. Garnish with cashews and almonds. Serve.

Video

Notes

• Make Ahead: This salad is one of my favorite meal prep lunches because it stores well. Simply make the salad and dressing. Place the salad ingredients in individual meal prep bowls and store them with the dressing on the side. When ready to serve, drizzle it with the dressing and toss.
• Storage: You can store the leftovers in an airtight container for up to 2 days in the fridge. When ready to serve, give it a mix, give it a taste, and season with salt, if necessary.

Nutrition

Calories: 395kcal | Carbohydrates: 40g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Sodium: 494mg | Potassium: 770mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6091IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 4mg

The post Thai Quinoa Salad appeared first on Foolproof Living.

Why Should You Make This Recipe?

Fragrant, flavorful, and photogenic, this butternut squash red curry has everything. You’ll adore the authentic flavors and nutritious ingredients of this delectable Thai food. 

• You only need nutrient-packed ingredients and a single pot to make this healthy, heartwarming dish. No one can resist this Thai squash curry’s zesty ginger, warm red curry paste, and sweet coconut. Plus, it is vegan and gluten-free so it works for most everyone.
• Avid meal-preppers will love how well this dish keeps in storage. Not only can this soup be frozen for up to a month, but the irresistible Thai flavors also develop while they sit.
• Serve it as a soup or as a curry – You can take this basic squash curry recipe and serve it either a curried soup or more of a curry dish using the same ingredients and a single measurement change.

Ingredients

To put together your Thai butternut squash curry soup, you’ll need the following: vegetable oil, onion, fresh ginger, garlic, red curry paste, cubed butternut squash, red lentils, kosher salt, black pepper, vegetable broth, full-fat coconut milk, and Sriracha sauce.

You can also choose to add cilantro, lime juice, and sliced onion for garnish.

Notes on Ingredients & Substitutions

• Oil: Though I use extra virgin olive oil in this recipe, any vegetable oil will work, from coconut oil to avocado oil and beyond. An equal amount of ghee would also work.
• Thai Red Curry Paste: I used Thai Kitchen’s Gluten-Free Red Curry Paste (affiliate link) when making my butternut squash curry sauce. However, you can use any red Thai curry paste you prefer, including a homemade version.
• Unsweetened Coconut Milk: I use full-fat coconut milk for this soup’s thick, creamy flavor. However, you can use lite coconut milk as well. If you’re not looking for a vegan option, you can also use heavy cream. 
• Vegetable Broth: Want to give your Thai squash curry recipe extra savory flavor? Swap out your vegetable broth for chicken broth for a little extra kick. You can even make homemade chicken stock using my fan-favorite recipe.
• Sriracha: Made with chili peppers, Sriracha (affiliate link) gives this Thai butternut squash soup its savory spice. Omit the sauce for a milder, kid-friendly version of this spicy curry.
• Cilantro: The cilantro used in this curried squash soup with coconut milk is optional. If you’re not a fan of this herb, you can either swap it out for parsley or omit it entirely.

How to Make Squash Curry

Whether you want to know how to prepare butternut squash for curry, how to cut butternut squash, or how long to simmer your soup, you’ll find all you need in these easy instructions.

1. Saute the aromatics: Heat oil over medium heat in a large Dutch oven. Then, add the onion, ginger, and garlic, and stir frequently. Once the onion is translucent (3-4 minutes), add the red curry paste and cook for another minute.
2. Add the rest of the ingredients: Add the butternut squash, red lentils, salt, black pepper, and vegetable stock to the red curry sauce, and turn the heat to medium-high. 
3. Simmer the soup: Once the mixture boils, reduce it to medium-low heat, and let the soup simmer until the squash cubes are cooked (20-25 minutes). Don’t forget to stir every so often. Insert a knife into a squash cube to check if the soup is finished. The curry is done when the knife goes in and comes out easily.
4. Blend the Thai red curry with butternut squash: Remove the soup from the heat. Then, use an immersion blender to blend the soup until it reaches the desired consistency, whether chunky or smooth.

5. Add the milk and hot sauce: Stir the coconut milk and Sriracha into the blended curry. Once thoroughly mixed, taste the soup to see if more seasoning is needed.
6. Garnish and serve: If desired, garnish each bowl with fresh cilantro and sliced red onion, and serve with lime wedges.

Liren’s Meat to the Side

This delicious butternut squash curry recipe comes from my friend Liren’s cookbook, Meat to The Side. If you do not know her, she is the blogger behind one of my favorite food blogs, Kitchen Confidante.

The idea with this book is to look at meat as the side dish and fill your plate with wholesome and nutritious “sides” but make them the main dish instead of meat. She calls it “A Plant Forward Guide to Bringing Balance to Your Plate.”

Similar to this red squash curry soup, Liren’s book offers doable recipes made with everyday ingredients you probably have in your pantry. If you are a fan of my blog, recipes, and the way I cook, I think you would truly enjoy this book.

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Butternut Squash Thai Curry Soup Recipe

This Butternut Squash Thai Curry Soup recipe is vegan, light, creamy, and easy to make. It comes together in one pot and it is perfect for a weeknight meal or your weekly meal prep.

Course Soup

Cuisine Thai Cuisine

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 208kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion chopped (about a cup)
• 1 teaspoon fresh ginger grated
• 2 cloves garlic minced
• 1 tablespoon red curry paste
• 4 cups cubed butternut squash from one medium sized butternut squash
• 1 cup red lentils
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 5 cups vegetable broth
• ½ cup full fat coconut milk
• 1 teaspoon Sriracha sauce plus more as garnish
• ½ cup cilantro chopped
• Lime wedges & sliced red onion as garnish – Optional

Instructions

• Heat olive oil in a large Dutch oven over medium heat. Add onion, ginger, and garlic. Cook, stirring frequently, until onion is translucent, 3-4 minutes. Stir in the red curry paste and cook for another minute.
• Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock. Bring it to a boil over medium-high heat, turn it down to medium-low, and let it simmer (stirring occasionally) for 20-25 minutes or until the squash cubes are cooked. You can check doneness by inserting a knife in one of the cubes. If it comes in and out easily, it should be cooked.
• Off the heat, using an immersion blender blend the soup until it reaches your desired consistency. You can either blend it until smooth or live it chunky like I did.
• Stir in the coconut milk and Sriracha. Give it a taste and add more seasoning if necessary.
• Garnish with cilantro and sliced red onion if preferred. Serve with lime wedges.

Notes

• Recipe reprinted with permission from Meat to the Side by Liren Baker (Victory Belt Publishing, 2021).
• Make it a Curry: Though this soup calls for 5 cups of vegetable broth, you can make it thicker and more curry-like by using 3-4 cups instead. That way, this dish will be easier to serve alongside sides like rice and naan.
• Storage: When storing your soup, first let it reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze this dish, let it reach room temperature and then put it into an airtight container. Once in the freezer, this butternut curry will stay fresh for up to 1 month.
• Thaw: When ready to eat, let your Thai red curry with butternut squash thaw in the fridge overnight. Then, reheat the soup on the stove to your desired temperature.

Nutrition

Calories: 208kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1198mg | Potassium: 699mg | Fiber: 12g | Sugar: 5g | Vitamin A: 10836IU | Vitamin C: 24mg | Calcium: 76mg | Iron: 4mg

The post Butternut Squash Thai Curry Soup appeared first on Foolproof Living.

Ingredients

This quick chicken teriyaki stir fry recipe comes together in a snap, and you don’t even need specialty grocery stores! Only pantry-ready, healthy ingredients are used in this delectable dish.

• Teriyaki Stir Fry Sauce Ingredients: To make chicken stir fry sauce, gather soy sauce, chicken stock, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and cornstarch (or arrowroot starch.) 

• Chicken Stir Fry Ingredients: For the stir fry, you’ll need broccoli florets, vegetable oil, salt, black pepper, and boneless chicken breasts. If you have it, you can chop up a small bell pepper to incorprate more vegetables to your stir fry but it is optional.
• Optional Garnish: Top this stir-fry recipe with scallions (aka green onion stalks), cilantro, sesame seeds, red pepper flakes, and chopped peanuts for extra flavor.
• To Serve: To complete this meal, serve it with 4 cups of cooked rice (my favorite is Brown Jasmine Rice) or quinoa.

How To Make Teriyaki Sauce?

The recipe starts with my go-to easy teriyaki sauce and it is so easy to make.

1. Make the teriyaki stir fry sauce: In a medium bowl, whisk together soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, and garlic. Add the cornstarch at the end and give it a vigorous whisk.

How to Make This Recipe?

You won’t believe how simple it is to make it when you follow this five-star recipe! Take the stress out of weeknight meals with a tasty Asian meal the whole family will love.

2. Bake the broccoli: Preheat the oven to 425 degrees F., line a baking sheet with parchment paper, and top the sheet with a single layer of broccoli florets. Drizzle the florets with olive oil, salt, and pepper, then toss the broccoli to ensure an even coating. Bake for 14-15 minutes, or until golden brown. Set aside.

3. Sauté the chicken: Heat oil in a large wok or cast iron skillet over medium-high heat. When the oil is hot, add the chicken and sauté for 5-6 minutes, remembering to stir frequently.
4. Add the sauce: Stir the sauce once more before adding it to the wok or skillet. Then, bring the mixture to a boil and simmer it for 3-5 minutes, or until it thickens and becomes glossy. Remove the chicken once it is fully cooked.
5. Assemble and serve: Add equal amounts of white rice or quinoa, stir fry veggies, and cooked chicken into each bowl. If desired, garnish each bowl with scallions, cilantro, sesame seeds, and/or chopped peanuts. Then, serve!

How to Store, Freeze & Thaw?

Never worry about meal prep again with this tantalizing Asian dish. This sautéed chicken teriyaki recipe can be made ahead of time and served on the go—perfect for any busy weeknight!

• Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
• Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
• To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.

What Goes With Chicken Teriyaki?

This recipe for chicken teriyaki stir fry with vegetables is as versatile as it is easy. Serve it with a variety of appetizing side dishes, from fluffy white rice to crunchy vegetables.

• To balance this savory meal with a nutritious carb, you can serve teriyaki chicken stir fry with Jasmine Brown Rice (or Instant Pot Jasmine Brown Rice) or rice noodles. What tastes better than juicy chicken and rice?
• Quinoa is a high-fiber, high-protein, and gluten-free option for your stir fry dish. Plus, you can learn how to cook quinoa in a few steps with my simple recipe!
• For a low-carb option, instead of rice or quinoa, try it with Cauliflower rice.
• Pair this simple teriyaki stir fry with succulent veggie sides, like Roasted Carrots, Baked Asparagus, or Roasted Whole Eggplant. 
• You can’t go wrong with a simple salad alongside this classic Asian dish. Try my vegan Thai Quinoa Salad, Black Rice Salad and Coleslaw Without Mayo for irresistible salad recipes.

Other Chicken Dinners You Might Like:

• Asian Chicken Salad
• Chicken and Vegetable Soup
• Roasted Cornish Hen
• Chicken and Mushroom Stroganoff

If you try this recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Teriyaki Chicken Stir Fry Recipe

This Teriyaki Chicken Stir Fry Recipe is an easy, healthy, and 30 minute weeknight dinner recipe that is guaranteed to impress. Served with roasted broccoli, it is better than take out!

Course Weeknight Dinner

Cuisine Asian Cuisine

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 645kcal

Author Aysegul Sanford

Ingredients

For the Teriyaki Stir-Fry Sauce

• ⅓ cup soy sauce
• ½ cup chicken stock
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 tablespoons honey
• 2 teaspoon grated ginger
• 3 cloves of garlic minced
• 2 teaspoon cornstarch

For the Chicken Stir Fry:

• 3 heads of broccoli rinsed and cut into small florets
• 4 tablespoons vegetable oil divided
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 ½ lbs boneless chicken breasts cut into cubes (alternatively, you can use chicken thighs)

As Garnish:

• 2-3 scallions thinly sliced
• 2 tablespoons fresh cilantro chopped
• 1 teaspoon sesame seeds optional
• Handful of peanuts chopped optional

To Serve with:

• 4 cups cooked Brown Jasmine Rice optional

Instructions

• To make the teriyaki stir fry sauce: Mix soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, garlic and cornstarch in a bowl and whisk until fully combined. Alternatively, you can put it in a jar and give it a vigorous shake.
• Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Add broccoli florets to the baking sheet.
• Drizzle them with 2-tablepoons olive oil and sprinkle them lightly with salt and pepper. Using your clean hands (or 2 spoons), gently toss them to make sure that each floret is coated with oil.
• Let it roast for 14-15 minutes or they turn golden brown. Set aside.
• Meanwhile, place a wok (or a 10-inch cast iron skillet) on medium high heat. Add in the remaining 2 tablespoons of oil.
• When the pan and oil are sizzling hot, add in the chicken and sauté for 5-6 minutes, stirring frequently.
• Give the stir-fry sauce a quick stir/shake and pour it into the pan.
• Bring the mixture to a boil and let it simmer for 3-5 minutes. You will see it will start to thicken and become glossy.
• Once the chicken is fully cooked through, remove it from the heat.
• Place a cup of cooked jasmine rice or quinoa, 4-5 roasted broccoli florets, and stir-fry chicken in each bowl.
• Garnish them with chopped scallions, cilantro, sesame seeds, and if preferred, chopped peanuts.
• Serve immediately.

Notes

• The nutritional values below are only for the chicken stir fry and do not include the calories/values coming from the rice/quinoa.
• Chicken Thighs/Breasts: You can use chicken thighs and breasts interchangeably in this recipe.
• Gluten-free version: Swap tamari with soy sauce to make the teriyaki sauce gluten-free.
• Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
• Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
• To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.

Nutrition

Calories: 645kcal | Carbohydrates: 44g | Protein: 52g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1673mg | Potassium: 1928mg | Fiber: 12g | Sugar: 17g | Vitamin A: 3057IU | Vitamin C: 409mg | Calcium: 253mg | Iron: 5mg

Adapted (with minor changes) from Emilie Raffa’s: The Clever Cookbook.

The post Easy Chicken Teriyaki Stir Fry appeared first on Foolproof Living.

Regardless of the method you use, it is easy to flavor and incorporates in salads, just like I did it in this Black Rice Salad recipe. Also referred to as Emperor’s rice, forbidden rice or purple rice, it offers many health benefits and is packed with antioxidant properties. Not to mention, black rice contains more fiber, iron, and protein than regular brown rice or white rice.

If you are a fan of salads made with grains like this one, try my other reader favorites like Wild Rice Salad, Turkish Bulgur Salad, and Mediterranean Quinoa Salad all of which are just as creative and delicious as this cold black rice salad recipe.

Ingredients:

There are three categories of ingredients in this Black Rice Salad: the salad dressing, the rice, and the veggies.

• The Rice Salad Vinaigrette Dressing: You will need rice vinegar, shallot (or red onion), honey, Asian chili-garlic sauce (I used Huy Fong – affiliate link), garlic, ginger, olive oil, and toasted sesame oil.
• The Black Rice: You will need rinsed black rice, water and kosher salt.

• The Veggies: This salad combines crunchy snap peas (or edamame), crisp radishes, sweet red or yellow bell pepper, and fresh cilantro.

Substitutions:

• Snap Peas: If you can’t find snap peas, use shelled edamame. They are usually sold in the frozen section of the grocery store and available all year round.
• Bell Peppers: I love the pop of color bell pepper offer, but if you like spicy flavors you can add in a small jalapeno as well.
• Not a fan of cilantro? Just omit it.

How To Make?

1. Cook the Black Rice on the Stove: Place rice, salt, and water in a medium saucepan over medium heat. Bring it a boil and cook until the rice is tender, about 20-25 minutes. Drain in a fine-mesh strainer and let it cool. Alternatively, you can cook black rice in a pressure cooker or rice cooker.

2. Prep Salad Dressing: Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger in a small bowl. While still whisking, drizzle in the olive oil and sesame oil until the dressing ingredients are thoroughly combined.

3. Assemble the Salad: Place the now-cooled rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
4. Check the Seasoning: Give it a taste for seasoning and add salt if necessary. Serve in a large serving bowl.

This recipe has been adapted from America’s Test Kitchen’s cookbook The Complete Salad Cookbook (affiliate link.)

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Black Rice Salad Recipe

This Asian flavored black rice salad is bright, fresh, and packed with good for you ingredients like black rice, snow peas, and radishes. Easy to make, filling, hearty, flavorful, and perfect for meal prep.

Course Salad

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 362kcal

Author Aysegul Sanford

Ingredients

• 1 cup black rice rinsed and drained
• 4 cups water
• 1 teaspoon kosher salt

For The Salad Dressing:

• 3 tablespoons rice vinegar
• 1 small shallot or 2 teaspoons minced red onion
• 2 teaspoons honey
• 2 teaspoons Asian Chili-Garlic Sauce
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• ¼ cup olive oil
• 1 tablespoons toasted sesame oil

For The Salad:

• 1 cup sugar snap peas cut into 1-2 inch pieces
• 5 radishes – sliced thinly
• 1 red or yellow bell pepper seeded and chopped
• ¼ cup fresh cilantro roughly chopped

Instructions

• Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
• Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
• To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
• Give it a taste for seasoning and add in if necessary. Serve.

Notes

• Make Ahead: You can make each part (cook the black rice, prep the veggies, and prepare the dressing) of this salad a day in advance but store them separately. Combine all the components just before serving.
• Storage: The salad will keep for up to three days refrigerated in an airtight container.

Nutrition

Calories: 362kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 603mg | Potassium: 263mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1266IU | Vitamin C: 55mg | Calcium: 39mg | Iron: 2mg

The post Black Rice Salad appeared first on Foolproof Living.

This Black Rice in Rice Cooker recipe is timeless and easy. Known as the Emperor’s rice in ancient China, the health benefits of black rice are well-known. It contains powerful antioxidant properties, Vitamin E, and fiber that help fight against cardiovascular disease.

Ingredients:

This dish comes together with just four simple ingredients: water (or chicken stock or vegetable broth), salt, any type of vegetable oil (or butter), and black rice. Using fewer ingredients allows the black rice taste and naturally nutty flavor to shine through.

How to cook forbidden rice in a rice cooker?

I used my Aroma rice cooker (affiliate link) to cook black rice. Depending on the rice cooker you are using there might be a slight difference in the method so be sure to check your manual before cooking.

1. Rinse the Rice: Place black rice in a medium-mesh strainer and wash under cold water until it runs clear.
2. Grease the Inner Pot: Cover the rice cooker insert with a tablespoon of vegetable oil (or a tablespoon of butter) to prevent sticking. I use a sheet of paper towel to distribute the oil evenly throughout the insert.

3. Combine the Ingredients: Add rinsed black rice, liquid of your choice, and a pinch of salt to the rice cooker. Give it a stir.
4. Close the Lid and Select a Setting: Put the lid on and press the brown rice setting (or brown rice mode) on your rice cooker. If your rice cooker does not have that function, just press “cook.”
5. Let It Cook: It should take somewhere between 50-60 minutes for it to cook completely.

6. Fluff and Serve: Once it is done, open the lid and fluff the cooked rice with a fork before serving.

How Long Does It Take?

The cooking time for black rice in my Aroma Rice Cooker (affiliate link) was about 50-60 minutes. Though the timing might be a bit more or a bit less depending on the brand of rice cooker you are using.

Expert Tips For Success

• Grease the Bottom: Black rice – especially black glutinous rice (Thai Black Sticky Rice) – will stick unless you use some oil. 
• Use chicken stock or vegetable broth for cooking liquid: As it is the case with cooking quinoa, bulgur, and wild rice, using chicken stock or vegetable broth immediately elevates the dish and makes it more flavorful. You can use all broth or mix a portion of it with water.
• Drain excess water: During my recipe testings I did not have an instance where I had excess water at the bottom of the rice cooker insert but if that happens to you simply drain the liquid before serving it.
• Don’t Wear White: Black rice stains clothes and hands easily, so be careful when handling it.

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Black Rice in Rice Cooker Recipe

If you are looking for a hands off method for cooking black rice you are in the right place. Cooking black rice in a rice cooker is easy and deliver perfectly cooked rice every time.

Course Side Dish

Cuisine Asian Cuisine

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 3 cups

Calories 268kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon vegetable oil
• 1 cup black rice
• 1 ¾ cups water or vegetable or chicken stock
• ½ teaspoon kosher salt optional

Instructions

• Place black rice in a medium-mesh strainer and wash under cold running water until it runs clear.
• Grease the rice cooker insert with a tablespoon of vegetable oil to prevent sticking. I use a sheet of paper towel to distribute the oil evenly throughout the insert.
• Place rinsed black rice, liquid of your choice, and salt. Give it a stir.
• Put the lid on and press the brown rice setting on your rice cooker. If your rice cooker does not have that function, then just press “cook”.
• It should take somewhere between 50-60 minutes for it to cook completely.
• Once it is done, open the lid, and fluff it with a fork before serving.

Notes

• The nutrition information below is for 1 cup of cooked black rice.
• Depending on the rice cooker you are using there might be a slight difference in the method so be sure to check your manual before cooking.
• Storage leftover black rice in an airtight container in the fridge up to 5 days.
• You can follow the same recipe and water to rice ratio to cook Black Glutinous Rice in the rice cooker. 

Nutrition

Calories: 268kcal | Carbohydrates: 48g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 399mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Calcium: 19mg | Iron: 1mg

The post Black Rice in Rice Cooker appeared first on Foolproof Living.

Much like my Creamy Avocado Chicken Salad, Greek Yogurt Chicken Salad and Waldorf Chicken Salad recipes, this Asian-style chicken salad is packed with vibrant, crunchy ingredients. And has become one of my favorite chicken recipes so far.

Ingredients

The simple ingredients for this Asian sesame chicken salad recipe comes in three parts – the chicken, the homemade almond sesame dressing and the salad.

For the chicken, you will need chicken breasts (I used Bone-in chicken breasts), vegetable oil (grapeseed or olive oil will work), kosher salt, and black pepper.

For the Asian sesame dressing recipe, gather together unsweetened almond butter, honey, rice vinegar, soy sauce, toasted sesame oil, garlic, fresh ginger, chile pepper sauce (my favorite is Sriracha) and coarse sea salt.

And for the salad, get ready to shred green and red cabbage (aka purple cabbage), carrots, romaine lettuce (or curly salad greens), edamame beans, sesame seeds, sliced almonds, and fresh cilantro.

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Asian Sesame Chicken Salad Recipe

This Asian Sesame Chicken Salad Recipe is a great way to secretly pack your family’s diet with a ton of vegetables. Drizzled with quick almond sesame dressing this Asian-flavored chicken salad is a scrumptious meal worthy dish you will make over and over again.

Course Salad

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 524kcal

Author Aysegul Sanford

Ingredients

For the chicken:

• 2 bone-in chicken breasts (12-13 oz each)
• 4 teaspoons vegetable oil
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper freshly ground

For the salad dressing:

• 3 tablespoons natural almond or peanut butter, (unsweetened/unsalted)
• 2 tablespoons honey
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1 clove of garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon chili pepper sauce I used Sriracha – optional
• 1/4 teaspoon coarse sea salt

For the salad:

• 4 cups green cabbage, shredded (1/2 head)
• 2 cups red cabbage, shredded (1/4 head)
• 1 medium-size carrot (½ cup, shredded)
• 2 cups romaine lettuce or curly salad greens, shredded (1 medium head)
• 1 cup edamame beans shelled
• 1 tablespoon sesame seeds
• 3 tablespoons sliced almonds
• 3 tangerines peeled and sliced
• 3 tablespoons fresh cilantro chopped

Instructions

• To Roast The Chicken: Pre-heat the oven to 425 F Degrees. Pat-dry the chicken breasts with paper towels. Place them on a baking sheet lined with parchment paper.
• Brush both sides of each chicken breast with the 2 teaspoons of oil and sprinkle evenly with salt and pepper. Bake in the oven for 35-45 min or until a thermometer inserted in the center registers 165 F degrees. Take it out of the oven, cover with aluminum foil, and let it sit for 10 minutes before slicing.
• Slice chicken into small bite-size cubes, place it in a bowl and set aside.
• To make the dressing: Place almond butter and honey in a mixing bowl. Whisk in the rice vinegar, soy sauce, sesame oil, ginger, garlic, Sriracha, and sea salt. Allow it to marinade on the kitchen counter for 10 minutes.
• To make the salad: Pour half of the dressing at the bottom of a large bowl. Add in green cabbage, red cabbage, shredded carrot, and romaine lettuce in the bowl. Toss to coat. Add the sliced chicken. Pour in the rest of the dressing over and toss to combine. Allow the salad to sit on the kitchen counter for 5-10 minutes for all the flavors to combine.
• Stir in the edamame. Garnish with sesame seeds, sliced almonds, tangerine slices and fresh cilantro. Serve.

Video

Notes

Variations

• With Peanut Butter: Replace the almond butter with unsalted and unsweetened creamy peanut butter. Need more peanut flavor? Use roasted peanuts instead of sliced almonds.
• With Wonton Strips: Replace the roasted sliced almonds with an equal amount of wonton strips. A little more indulgent, but incredibly delicious!
• Without Edamame: The edamame beans take this Asian salad to a whole new level, but they are optional. Feel free to omit them if you don’t have any on hand.
• Whole30: To compliment a Whole30 diet, simply omit the edamame beans and honey, replace the soy sauce with gluten-free coconut aminos, replace the rice vinegar in the salad dressing with fresh citrus juice (lemon, lime, orange or tangerine will all work) and use your favorite Whole30 approved (no added sugar) chili sauce.

Make-Ahead Instructions:

If this Asian chicken salad is a part of your meal prepping, you can:

• Make the sesame salad up to a week in advance and keep it in a jar (tightly sealed) in the fridge.
• Slice the cabbage and shred the carrot as a part of your meal preparation. Keep them in airtight containers.
• Roast the chicken a day before, slice and store in airtight containers.
• Prep the rest of the ingredients right before you are ready to assemble it.

Storage Instructions:

Place the leftovers in an airtight container and keep it in the fridge for up to 2 days.

Nutrition

Calories: 524kcal | Carbohydrates: 37g | Protein: 32g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1356mg | Potassium: 1008mg | Fiber: 10g | Sugar: 23g | Vitamin A: 5704IU | Vitamin C: 74mg | Calcium: 210mg | Iron: 4mg

This post was originally posted in August 2014. It has been updated with new information and minimal edits to the original recipe in June 2020.

The post Asian Sesame Chicken Salad Recipe appeared first on Foolproof Living.

And that’s exactly what this sesame ginger vinaigrette recipe is all about. A main component of my Asian Chicken Salad Recipe, this salad dressing recipe is so delicious, I had to give it a spotlight all its own.

Plus, it provides the best excuse (if you need one) to eat more vegetables. I don’t say this often, but the reason to eat the salad is for this dressing. It’s that good.

And it adds a pop of Asian flair to more than just salad recipes. I love to drizzle it on simple split chicken, meat, roasted vegetables, whole grains. It even works as an Oriental sauce for sandwiches and a flavorful marinade for chicken wings, too.

What Is Ginger Dressing Made Out Of?

The ingredient list for sweet sesame dressing include natural almond (or peanut) butter, honey, rice vinegar, soy sauce, toasted sesame oil, garlic, fresh ginger, chili pepper sauce (my favorite is Sriracha) and kosher salt.

A Few Helpful Notes on Ingredients & Substitution Ideas:

• Almond or Peanut Butter: Use a natural, unsalted, unsweetened, creamy almond or peanut butter and steer clear of jars labeled almond or peanut butter “spread.” I also recommend roasted nut butters over raw. This will provide the cleanest, nuttiest flavor. If all you can find is a jar of salted nut butter, simply omit the salt in the recipe.
• Rice Vinegar: I originally created this Asian salad dressing with rice wine vinegar but found this to be difficult to find, so I tested it again with rice vinegar and the dressing was just as delicious. Rice or rice wine vinegar can be used interchangeably.
• Soy Sauce: Low-sodium soy sauce is my go-to for all of my Asian recipes, but use your favorite brand or whatever you have on hand.
• Toasted Sesame Oil: It’s important to note I used toasted sesame oil, not regular sesame oil. The toasted oil has a stronger sesame flavor and is typically used for raw sauce preparations rather than cooking. If you can, I highly recommend seeking out the toasted sesame oil. Keep it in a cool, dark place in your cabinet and use it in any Asian-style vinaigrette or as a finishing touch to your rice, stir frys, and homemade chicken lo mein.
• Chili Pepper Sauce: My favorite chili pepper sauce is Sriracha. If you have never worked with Sriracha before, this sesame dressing is a great introduction to this popular Thai condiment. Look for it in the global section of most grocery stores or online. Sambal oelek is another great option.

Is Sesame Dressing Gluten-Free?

This sesame soy ginger dressing is not gluten-free because soy sauce is the star of the show, aka the main ingredient of this salad dressing.

Soy sauce is traditionally made with four ingredients – soybeans, wheat, salt, and water. And it adds that special hint of umami – a complex, salty, savory flavor.

If you have to avoid gluten or have a slight sensitivity, there are several varieties of gluten-free soy sauces available on grocery store shelves or online. Some are made with rice, while others omit the grain altogether.

Alternatively, for a gluten-free Asian vinaigrette, you can use an equal amount of Japanese tamari sauce or coconut aminos, both of which are gluten-free alternatives to soy sauce.

How to Make Sesame Ginger Dressing

This incredibly delicious Asian salad dressing comes together in three simple steps. Simply:

1. Whisk the nut butter. In a small bowl, whisk the nut butter until smooth.
2. Finish the dressing. Add the honey, vinegar, soy sauce, toasted sesame oil, garlic, ginger, chili pepper sauce, and salt.
3. Drizzle and Store. Use the toasted sesame dressing right away or store in a mason jar until ready to use.

Variations

This honey soy dressing is perfect just the way it is, but for a few easy variations, definitely try:

• With Olive Oil: Replace the nut butter with 2 Tablespoons of extra virgin olive oil
• Vegan: Rather than honey, use an equal amount of maple syrup as the liquid sweetener
• Without Soy Sauce: Omit the soy sauce and use an equal amount of Japanese tamari or coconut aminos – this keeps it gluten-free, too!
• Toasted Sesame Seeds: Add in a teaspoon of toasted sesame seeds for a little bit of a crunch and additional flavor.

Make-Ahead and Storage Instructions

This Asian sesame dressing recipe is a wonderful make-ahead recipe for the week. The longer the ingredients sit together, the more flavorful and potent the dressing becomes.

It is best stored in an airtight container, salad dressing cruet (for easy dispensing), or mason jar for up to 5 days in the fridge.

Creative Uses For This Asian Sesame Dressing

I usually shake up a batch at the beginning of the week and use it for just about any recipe when I want to add a special Asian zing. It goes particularly well mixed into hot ramen noodles or drizzled over white or brown rice. Try it as:

• As a simple Chinese salad dressing for salads (or on iceberg lettuce, romaine lettuce or crunchy cabbage salads) 
• Marinade for chicken thighs or chicken wings
• Use it as a delicious stir fry sauce
• Dip for fresh-cut vegetables or crispy wontons
• Delicious snack right off the spoon

Trust me, your taste buds will thank me!

Other Salad Dressing Recipes You Might Like:

If you are like me, enjoy trying new homemade salad dressing recipes, I suspect you might enjoy the other delicious dressings below:

• Chilli Lime Dressing
• Avocado Dressing Recipe
• Yoghurt Dressing
• Lemon Mustard Dressing
• Lemon Balsamic Salad Dressing
• Lemon Salad Dressing
• Tahini Yoghurt Dressing

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Sesame Ginger Dressing Recipe

A deliciously creamy Asian Sesame Ginger Dressing made with soy sauce, sesame oil, vinegar, and honey. Ready in 5 minutes and it is great to use as a vinaigrette in all your favorite Asian Salads, chicken and meat dishes, and even in simple roasted vegetables.

Course Salad Dressing

Cuisine Asian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 134kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons natural almond or peanut butter*, (unsweetened/unsalted)
• 2 tablespoons honey
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1 clove of garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon chili pepper sauce I used Sriracha – optional
• 1/4 teaspoon coarse sea salt

Instructions

• Whisk the nut butter: In a small bowl (or jar), whisk the nut butter until smooth.
• Finish the dressing: Add the honey, vinegar, soy sauce, toasted sesame oil, garlic, ginger, chili pepper sauce, and salt.
• Drizzle and Store: Use it right away or store in a mason jar until ready to use.

Notes

Variations:

This honey soy dressing is perfect just the way it is, but for a few easy variations, definitely try:

• With Olive Oil*: Replace the nut butter with 2 Tablespoons of extra virgin olive oil
• Make it Vegan: Rather than honey, use an equal amount of maple syrup as the liquid sweetener
• Without Soy Sauce: Omit the soy sauce and use an equal amount of Japanese tamari or coconut aminos - this keeps it gluten-free, too!
• Toasted Sesame Seeds: Add in a teaspoon of toasted sesame seeds for a little bit of a crunch and additional flavor.

Make-Ahead and Storage Instructions:

It is best stored in an airtight container or mason jar for up to a week in the fridge.

• The recipe above makes about 3/4 cup of dressing.

Nutrition

Calories: 134kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 676mg | Potassium: 109mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

The post Creamy Asian Sesame Ginger Dressing Recipe appeared first on Foolproof Living.

We all have our go-to favorite Chinese takeout recipes. This Chicken Lo Mein recipe packed with vegetables and creamy Asian-style noodles is mine. Packed with veggies and quick and easy-to-make lo mein noodle sauce, it comes together in about 30 minutes in one skillet.

And if you are a fan of weeknight Asian dinner recipes, be sure to also check out my Sesame Chicken Salad, Teriyaki Chicken Stir Fry recipe as well.

Ingredients:

This homemade lo mein noodle recipe has 3 sets of ingredients:

1. Quick Lo Mein Sauce: Made by mixing soy sauce, hoisin sauce, sesame oil, and honey.
2. Chicken Marinade: Made by marinating pieces of chicken thighs in a sauce made by mixing soy sauce, fresh garlic and fresh chicken.
3. Chinese Style Egg Noodles: While the authentic recipe is made with chow mein or lo mein noodles, you can use any noodles you have on hand. We will cover this in detail more below.
4. Vegetables: Shredded cabbage and broccoli

The Noodles: What Kind of Noodles Should I Use?

Truth be told, if you are not a stickler for the authentic chicken lo mein recipe, you can use any noodles you have on hand (including spaghetti and linguini). However, if you want to make the “real” thing, then go with Asian-style egg noodles like lo mein, chow mein, and ramen noodles.

You can find different kinds of egg noodles in the Asian section of your supermarket. They come in various thickness levels. I find that the best noodles for lo mein are the super-thin egg noodles (almost like Angel hair pasta) as they cook quicker than most other ones.

If you want you can order the noodles that I used here (affiliate link).

If you can get your hands on it, you can use fresh egg noodles as well.

With all this being said, as I mentioned earlier, any noodles you can get your hands on would work for this Chinese chicken noodles recipe.

Substitutions:

• Chicken: I used thighs as I find them more flavorful. However, you can also use chicken breast in this recipe.
• Toppings: I topped my lo mein with scallions, sesame seeds, and fresh cilantro. However, you can also use snow peas, snap peas, and red peppers. I also like to serve it with lightly sauteed baby bok choy if I have some on hand.
• Cabbage: I used green cabbage but Napa cabbage can also be used
• Soy Sauce: Light soy sauce can also be used

How To Make It Like Chinese Restaurants

This Chinese lo mein recipe has 4 folds.

1. Make the magical sauce
2. Marinate the Chicken
3. Cook the Vegetables and Noodles
4. Assemble it all together

I know it sounds like too many steps, but once you have the ingredients out, it comes together in no time. Let’s look into every step one by one:

How To Make The Sauce

If you ask me, the best part of this easy chicken lo mein recipe is the sauce. It has all the characteristics of Chinese flavors and comes together in 2 minutes.

Lo Mein Noodle Sauce Ingredients:

If you are someone who cooks Asian meals regularly, you probably already have all the ingredients already in your fridge. If not, you can easily find them in the Asian section of your supermarket.

To make the lo mein sauce, simply mix all the ingredients below in a mason jar or a bowl.

• Soy sauce
• Honey (or brown sugar)
• Hoisin sauce
• Sesame Oil

Give it a good shake and set it aside. You’ll use it at the very end.

Marinate The Chicken

In terms of the chicken, I used boneless and skinless chicken thighs. Simply cut them into small cubes and mix them with some fresh ginger, garlic, and soy sauce. I usually do this at first so that it will have a chance to marinate for a few minutes as I am working on the rest of the ingredients.

If you are wondering how to cook noodles for this stir fry dish, I am going to have to refer you to the package instructions as it depends on the kind you are using. The one I used cooked in less than 5 minutes.

To cook the chicken lo mein, heat vegetable oil in a large skillet or large wok over medium-high heat. Add in onion and bell pepper. Cook, stirring frequently, for 4-5 minutes. Add in the chicken and cook until it starts to brown for 4-5 minutes.

Stir in the green cabbage, cooked noodles, and broccoli, and stir in the prepared sauce. Cook for 2-3 minutes while gently tossing everything around using tongs.

Vegetables and The Assembly

The best part of this easy chicken recipe is that it is so versatile, especially when it comes to vegetables. In terms of vegetables, I used cabbage, broccoli, onion, and bell peppers. However, you can use whatever vegetable you have on hand. Other veggies like carrots, bean sprouts, and even mushrooms would also work.

As you can see in the recipe card video below, I precooked the broccoli for a few minutes with the noodles so that they will be soft when mixed in with the rest of the vegetables. If you are using a similar vegetable, feel free to use the same method.

The rest of the recipe is pretty straightforward. If you need a visual of how I made it be sure to watch the quick how-to video I made in the recipe card.

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Chicken Lo Mein Recipe

Ready to up your stir frying game? If so, you need this easy and better than take out Chicken Lo Mein Recipe. It is veggie packed and ready in 30 minutes!

Course Main Dish

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 462kcal

Author Aysegul Sanford

Ingredients

For Sauce

• 3 tablespoons of soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 tablespoon honey

For Chicken

• 1 1/2 pounds chicken thighs or breasts, cut into small cubes or strips
• 2 tablespoons soy sauce
• 1 teaspoon fresh ginger minced
• 3 cloves of garlic minced

For Veggies and Noodles:

• 6 oz. egg noodles chow-mein, lo-mein, or any other Asian style noodles
• 1 large head of broccoli approximately 2 cups – broken into pieces
• 2 tablespoons vegetable sesame, olive, or canola oil
• 1 medium sized onion sliced thinly
• 1 bell pepper cut into small pieces
• 1 ½ cups cabbage sliced thinly

As Garnish:

• ¼ cup scallions chopped
• 1 tablespoon sesame seeds
• 2 tablespoons fresh cilantro chopped (optional)
• sliced lime optional

Instructions

• To make the sauce: Place all ingredients in a small bowl and give it a whisk. Set aside.
• To prep the chicken: Place chicken thighs, soy sauce, ginger, and garlic into a bowl. Give it a mix. Cover it with stretch film and set aside while you are prepping the veggies.
• To cook the noodles: Cook the noodles based on the packaging instructions. 2 minutes before the noodles are fully cooked add in the broccoli florets. Rinse and set aside.
• To cook the chicken lo mein: Heat vegetable oil in a large skillet or wok over medium-high heat. Add in onion and bell pepper. Cook, stirring frequently, for 4-5 minutes. Add in the chicken and cook until it starts to brown 4-5 minutes.
• Stir in the cabbage, cooked noodles and broccoli, and stir in the prepared sauce. Cook for 2-3 minutes while gently tossing everything around using tongs.
• Garnish with scallions, sesame seeds and cilantro if using. 
• Serve with a wedge of lime.

Video

Notes

Notes:

• What to do with the leftovers: I doubt that you will have leftovers, but if you do they make the best lunch on the next day. Simply place your chicken lo mein in an airtight container and keep it in the fridge up to 2 days.
• Freezing Chicken Lo Mein: I tried freezing some of this dish and it ended up being okay. However, I can’t say the same thing about the way it looked after it was thawed. It looked mushy. Unless you have to, I do not recommend freezing this dish.
• The Toppings: I topped my noodles with scallions, sesame seeds, and some chopped cilantro. You could certainly serve this dish without the toppings, but if you are like me, live for the toppings, go for it.

Nutrition

Calories: 462kcal | Carbohydrates: 28g | Protein: 32g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 1560mg | Potassium: 1023mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2468IU | Vitamin C: 188mg | Calcium: 114mg | Iron: 3mg

The post Chicken Lo Mein (30-Minute Recipe) appeared first on Foolproof Living.

And if you are a fan of crock pot chicken recipes, be sure to also check out our Tomatillo Soup with Chicken and Slow Cooker Chicken Stew.

If you are a fan of easy chicken recipes and prefer the convenience of put-everything-and-forget-about-it crockpot dishes, you need this recipe in your life. I might be biased, but having been making it for years, I am confident that this is the best crockpot butter chicken recipe on the internet. With just the right amount of spices, it is kid-friendly as well.

Ingredients

If you think traditional Indian food requires a bunch of hard-to-get ingredients and complicated techniques, think again! All of the spices for this crockpot butter chicken recipe are pantry staples and can be found at major grocery stores or online.

Simply gather together coconut milk, Greek yogurt, tomato paste, red curry paste, onion, garlic, jalapeno, ginger, garam masala, paprika, ground turmeric, unsalted butter, salt, pepper, and boneless, skinless chicken breasts.

For the finishing touch, you will need cornstarch, lime juice, fresh cilantro, and sliced almonds.

A few helpful tips for ingredients:

• Coconut Milk: You will need a whole 14-oz can of full-fat coconut milk. This creates a lusciously creamy sauce without heavy cream.
• Greek Yogurt: This is the second component to the creamy portion of this dish and my secret to making this Slow Cooker Butter Chicken recipe healthy. Whole milk yogurt will give you the richest results. Plus, a boost of protein and tang!
• Red Curry Paste: Red curry paste is a mash of red chilies, coriander, shrimp paste, lemongrass, garlic, shallots, and galangal (a Thai version of ginger). This is the most widely available curry paste and adds a world of flavor to this crockpot Indian chicken. Look for it in the global section of grocery stores.
• Garam Masala: A wildly popular, mild, and warm Indian spice blend found throughout many authentic Indian dishes. Store-bought blends are easily available, but I like to make my own for the best flavor. See PRO TIP below for how to make garam masala at home.
• Chicken: Use chicken breasts or chicken thighs without the bone. Cut into 1-inch cubes or ask the butcher to do it for you!

How to cook butter chicken in a slow cooker?

The best part of this Indian style Crockpot butter chicken is that you literally put all the ingredients in your slow cooker and forget about it for the next 6-7 hours.

I usually prepare everything before I go to bed and wake up to the most amazing smell in the world. All I need to do the next day is simmer basmati rice and warm naan in the oven for an Indian-inspired dinner of your dreams.

Here is what you need to do to make it:

1. Add creamy and aromatic ingredients to the slow cooker. Place coconut milk, Greek yogurt, tomato paste, red curry paste, onion, garlic, jalapeno pepper, ginger, garam masala, paprika, turmeric, butter, salt, and pepper into your slow cooker. Give it a good mix.
2. Add the cubed chicken. Stir to coat.

3. Slow Cook: Set the slow cooker on LOW for 6-7 hours or HIGH for 3-4 hours. If you can, feel free to stir it a few times during the cooking. However, it is okay if you can’t.

How to Make the Sauce

Once the cooking time is over, you will realize that you are left with quite a bit of liquid. I usually serve the chicken in a bowl over basmati rice and ladle the juices over it.

However, if preferred, you can thicken this Indian curry right before serving.

To thicken the sauce:

1. Mix 2 tablespoons of cornstarch with 1/4 cup of the liquid from the butter chicken until it dissolves. 
2. Pour it back into the slow cooker. Give it a stir and let it rest for 5 minutes.

How to serve:

Right before serving, stir in the lime juice. Garnish with cilantro and almonds.

In my opinion, the greatest way to serve this healthy slow-cooker Indian butter chicken is with fluffy white basmati rice and warm naan bread. However, you can also serve it on a bed of cooked quinoa, wild rice, bulgur wheat, brown jasmine rice, or even black rice.

The starchy dish of your choosing soaks up all the juicy goodness of the butter chicken, and the naan bread acts as a utensil to sop up the rest of the spiced masala sauce!

How to store leftovers & Make-ahead instructions:

This easy crockpot butter chicken recipe will keep really well stored in an airtight container for up to 3 days in the fridge.

The flavors actually get better after a day or two, which makes it a wonderful make-ahead recipe, too.

When ready to enjoy, reheat in a saucepan over medium heat or individually in 30-second increments in the microwave until warmed through.

Recipe Variations

• With Vegetables: Add 2 cups frozen green peas when you add the cornstarch slurry
• Vegan: Use coconut yogurt, vegan butter, vegan red curry paste (Thai Kitchen is a great brand) and sub out the chicken for 2 heads of cauliflower cut into florets. Feel free to add 1 (14.5 oz) can of drained and rinsed chickpeas for added protein.
• Add in a small head of cauliflower: If you want to sneak in some vegetables, add in a small head of cauliflower. Simply, cut it into small florets and add it in the bowl at the beginning with the chicken.
• To make it Paleo, Whole30 and Keto: Use coconut milk yogurt and ghee instead of the butter

Need a new slow cooker?

In the past, several people asked me about my favorite slow cooker so I thought I quickly share my favorite one with you and tell you why.

I use Crock-Pot 6.5-Quart, Programmable Touchscreen Slow Cooker (affiliate link) and I am very pleased with it. First of all, it is easy to clean, reliable, and fairly affordable.

Secondly, I love that you can easily program it. For example, if I were to set it up at night for 6 hours of cooking, but wake up 8 hours later, I can set it to “warm” setting for it to keep my food warm in the last 2 hours. That way if I wanted to serve it right away, I do not have to reheat it.

Other Crockpot Recipes You Might Like:

If you are like this Easy Crockpot Butter Chicken recipe and like slow cooker recipes in general, here are a few other crockpot recipes I recommend trying:

• Slow-Cooker Curried Chicken Breasts
• Slow Cooker Basil Chicken in Curry Sauce – Food Charlatan
• Crockpot Thai Beef Curry
• Slow Cooker Honey Mustard Chicken
• Tomatillo Chicken Soup
• Crockpot Vegetable Beef Soup recipe
• Need more inspiration? Check out all our Slow Cooker Recipes

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Slow Cooker Butter Chicken Recipe

This Slow Cooker Butter Chicken is an put-everything-and-forget-about-it kind of Indian crock pot dish for busy people, who love to eat good food. Soft and buttery chicken breasts cooked in slow cooker for 6 hours for perfection. Serve it by itself, or do what I did, and serve it with naan bread and white rice.

Course Main Course

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 517kcal

Author Aysegul Sanford

Ingredients

For the Slow Cooker Butter Chicken:

• 1 can full-fat coconut milk 14-ounce
• ¾ cup whole milk Greek yogurt
• 1 can tomato paste 6-ounce
• 2 teaspoons red curry paste
• 1 small onion finely chopped
• 4 garlic cloves minced
• 1 jalapeno pepper seeded and chopped
• 1 ½ tablespoons grated fresh ginger
• 2 tablespoons garam marsala
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• 2 tablespoons unsalted butter cut into small pieces
• 1 ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 3 pounds skinless and boneless chicken breast pat dried and cut into 1-inch small cubes

For The Butter Chicken Sauce & Garnish:

• 2 tablespoons corn starch
• 2 tablespoons lime juice freshly squeezed
• 2 tablespoons fresh cilantro roughly chopped
• 2 tablespoons sliced almonds

To Serve with (Optional)

• Naan bread
• Cooked White rice

Instructions

• Place coconut milk, Greek yogurt, tomato paste, red curry paste, onion, garlic, jalapeno pepper, ginger, garam marsala, paprika, turmeric, butter, salt and pepper into your slow cooker. Give it a mix.
• Add the chicken and stir to coat.
• Cook in low-heat setting for 6-7 hours* or in high setting for 3-4 hours. If you can, feel free to stir it a few times during the cooking. However, it is okay if you can’t.
• After it is cooked, if you prefer the dish to be thicker, you can thicken the sauce by mixing the corn starch in a bowl with 1/4 cup of the liquid from the butter chicken until it dissolves. Then pour it into the slow cooker. Give it a stir and let it rest for 5 minutes.
• Right before serving, stir in the lime juice.
• Serve with naan bread and white rice and garnish with cilantro and almonds.

Video

Notes

• The nutrition values below do not include the calories coming from the bread and rice.
• Mine was cooked at the end of 6 hours.
• If you are short on time you can cook this in high-heat setting for 3-4 hours.

Nutrition

Serving: 1g | Calories: 517kcal | Carbohydrates: 15g | Protein: 55g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 1088mg | Potassium: 1371mg | Fiber: 2g | Sugar: 6g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 4mg

This recipe is adapted from Half Baked Harvest’s and New York Times’ Slow Cooker Butter Chicken recipe with changes.

This post was originally published in November 2017. It has been updated with new photos and helpful information with no changes to the originally published recipe in September 2020.

The post Slow Cooker Butter Chicken appeared first on Foolproof Living.

That was the inspiration for this Indian Cauliflower Curry. It is a simple cauliflower curry recipe for those of you who want to add a punch of plant-based flavor and nutrition into your weeknight meals. I know you might be intimidated by the long list of spices, but I can assure you, this vegetable curry with coconut milk is 100% foolproof!

How to prepare?

The actual cooking time for this vegan chickpea curry is less than 30 minutes, but with the preparation of the ingredients included, it can be ready in under 45 minutes.

As soon as I get home from the market, the first step I take is to wash all my produce and prep it according to the recipe. The onion chopped, the cauliflower cut into florets, and the sweet potatoes cubed. This ensures a seamless cooking process from start to finish.

How to cook gobi curry?

Cauliflower curry, also known as Gobi curry in India, comes together in 3 folds.

First, prep your ingredients. I will admit, there is a little bit of chopping involved, but it is totally worth it. I would recommend getting everything ready before starting the cooking process.

To start cooking, add the oil and add the spices coriander, cumin, curry powder, turmeric, and cinnamon (more on these later!), along with the onion in a large dutch oven set over medium heat. Constantly stir the mixture, to prevent the spices from burning, until the onion has softened, about 4-5 minutes. Add in the ginger, cook for 1 minute, then finish with the garlic, and cook for 30 seconds.

Don’t be alarmed if the mixture looks like it needs some liquid. This is a part of the process of building flavor, so it is normal.

Second, add the tomatoes, coconut milk, vegetable broth, cauliflower florets, sweet potatoes, chickpeas, and salt.

Scraping the bottom bits of the pot give it a stir, cover, and bring it to a boil. Once it comes to a boil, reduce the heat to medium-low and simmer until the sweet potatoes are softened about 20-25 minutes.

Finally, stir in the green peas and cilantro at the very end. Serve in shallow bowls over a bed of rice ( I used basmati rice, but brown rice would also work) and garnish with fresh cilantro and lightly salted cashews.

A Quick How To Video:

Ingredients:

I know some of you may be wondering, what exactly goes into a vegan cauliflower curry recipe? The truth is, every Indian curry recipe is different based on the region of India it stems from.

However, every curry recipe includes warm, fragrant spices with the inclusion of aromatics such as onions, ginger, and garlic. The spices in our cauliflower coconut curry include:

• Coriander – the seed of cilantro, with a bright, citrus flavor
• Cumin – a small seed that is smokey and robust
• Curry Powder – an essential mix of fragrant Indian spices, with the inclusion of turmeric, that comes in mild, medium, or hot varieties
• Turmeric Powder – slightly bitter and aromatic with a high amount of antioxidants and health benefits (With the help of the curry powder, turmeric is what gives this curry dish its beautiful yellow color, which is why some people also refer to this dish as yellow cauliflower curry)
• Cinnamon – slightly sweet and warm to give it that special touch

But these are just a few of the spices in the vast array of Indian spices. If you were interested in adding more fragrant spices, you could also try:

• Garam Masala – a sweeter mix of aromatic Indian spices that includes cinnamon, nutmeg, and cardamom, but no turmeric, transforming this dish into a gobi masala curry recipe
• Allspice – a small berry that is slightly sweet and warm
• Cardamom – a staple in Indian cuisine with a citrusy, minty, and herbal flavor

For the vegetable ingredients in this gobi curry recipe (gobi means cauliflower in India), the sweet potato and cauliflower florets are the stars. We also add in chickpeas and green peas to make it even more nutritious and colorful.

With that being said, if you don’t like any of these ingredients, simply omit them. Or swap in an equal amount of any of your favorite vegetables such as green beans, eggplant, or carrots. That’s what makes this easy curried cauliflower with coconut milk so versatile!

Is curry vegan?

Yes, this cauliflower chickpea curry recipe is vegan. But the real answer to this question really depends on what you put in it. Because we are using tomatoes, coconut milk, and vegetable broth as the base, this is an entirely meatless meal.

Looking for a coconut milk substitute? I know some of you are allergic to coconut. If this is you, simply replace it with 1 cup Plain, Whole Milk Yogurt. Obviously, adding yogurt will no longer make this dish vegan, but the taste indifference will be minuscule.

Is this recipe healthy?

Yes, this cauliflower coconut curry is extremely healthy with the abundance of spices and produce all packed into one pot. Not only does turmeric provide anti-inflammatory and antioxidant benefits, but it transforms this vegetable curry with coconut milk into a creamy vegan yellow curry that is so pleasing to the eye. Serve this to your family, and they won’t be able to get over that bright yellow color!

Is it spicy?

Our Indian style cauliflower curry is not spicy, but the spice factor can certainly be enhanced with the right ingredients. To make a creamy, spicy curry, there are a few options:

• Purchase the hot variety of your favorite store-bought curry powder blend.
• Add ½ tsp Cayenne Pepper when you add the spices.
• Add 1 sliced Indian green chile or Thai Bird chile when you add the vegetables.

What to serve it with?

I find the best way to serve this cauliflower coconut curry is over a bed of freshly made basmati rice (or brown rice for greater nutrition). I also love serving it with my mom’s bulgur pilaf.

The sauce from the cauliflower turmeric curry seeps into the rice, creating a luscious, comforting meal. And if you find you still have some leftover yellow curry sauce in the bottom of your bowl, warm, toasted Naan bread acts as the perfect utensil to sop up all those juices!

Other veggie-packed vegan dinner recipes you might like:

• Vegan Chili Recipe – Warm chili spices mixed in with beans, bulgur, and other veggies make this big pot of heartwarming chili.
• Stuffed Acorn Squash Vegan – While most people serve acorn squash during the holidays, I cook it throughout the year. This stuffed acorn squash is my go-to recipe for an easy weeknight dinner.
• Vegan Quinoa Recipes – I incorporate quinoa in our diet often because of its high protein content. This recipe is my favorite to make on a Tuesday night.
• Vegan Mushroom Ragout – This dish is for those who are mushroom lovers. Mixed with earthy and nutty, this recipe is perfect for a luxurious dinner.
• Slow Cooker Butternut Squash Stew – This butternut squash stew is as easy as it gets! Place everything in your slow cooker and enjoy dinner in 3-4 hours.
• Butternut Squash Noodles – A low-carb dinner you can make on a Tuesday night by swapping spaghetti with squash noodles. Only 6 ingredients.
• Need more inspiration? Check out all our Vegetarian Meal recipes.

Other curry recipes you might like:

• Thai Green Beef Curry in Slow Cooker – Eastern flavors mixed in with stew meat mixed in with fresh lemongrass and ginger cooked in the slow cooker.
• Spicy Chicken Curry – Learn to make chicken curry from the pros. This recipe features a technique I learned while I was living in the Caribbean.
• Tomato Curry Soup – Garnished with cumin roasted shrimp this curried tomato soup is a meal-worthy dish you can make on a weeknight.
• Brown Rice Curry – A basic brown rice recipe packed with veggies and curry flavors.

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Vegan Cauliflower Curry With Coconut Milk

This Indian Cauliflower Curry Recipe is an easy, vegan, one-pot meal that can be ready in under 45 minutes. The warm, Indian spices and creamy coconut milk transform this vegan curry into a vibrant and flavorful dish. Serve it over rice for a complete meal to enjoy any night of the week.

Course Weeknight Dinner

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 420kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• 1 medium sized onion chopped (approximately 1 cup)
• 1 ½ teaspoons ginger minced
• 3 cloves of garlic minced
• 1 15 oz. can diced tomatoes
• 1 15 oz. can unsweetened coconut milk (or 1 cup plain whole milk yogurt)
• ¾ cup vegetable broth
• A small head of cauliflower cut into 1-inch florets (approximately 3-4 cups)
• 1 large or 2 small sweet potato, cubed (approximately 2 cups)
• 1 cup cooked chickpeas
• 1 teaspoon kosher salt
• ¾ cup green peas frozen or fresh (no need to thaw if using frozen)
• 1 tablespoon cilantro chopped - more as a garnish
• A handful of salted cashews as garnish optional

Instructions

• Heat oil in a large heavy bottom pan (such as a Dutch Oven) over medium heat. Add in the ground coriander, ground cumin, curry powder, ground turmeric, ground cinnamon, and onion. Sauteé, stirring constantly, until onion is softened, 4-5 minutes.
• Add in the ginger and cook for 1 minute or until fragrant.
• Stir in the garlic and cook for 30 seconds. At this point, it should be a thick mixture that looks like it needs some liquid.
• Add in the tomatoes, coconut milk, vegetable broth, cauliflower florets, sweet potatoes, chickpeas, and salt. Give it a gentle stir.
• Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium low and let it simmer for 20-25 minutes or until sweet potatoes are softened.
• Stir in the green peas and cilantro.
• Garnish with cilantro and chopped cashews (if using). Serve over rice.

Video

Nutrition

Calories: 420kcal | Carbohydrates: 38g | Protein: 9g | Fat: 29g | Saturated Fat: 24g | Sodium: 784mg | Potassium: 916mg | Fiber: 10g | Sugar: 9g | Vitamin A: 712IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 5mg

This Indian Cauliflower Curry Recipe was originally published in June 2019. It has been updated with additional helpful information and no changes to the originally published recipes in September 2020.

The post Cauliflower Curry With Coconut Milk (Vegan) appeared first on Foolproof Living.

An original Barefoot Contessa recipe, it is one of our favorite salads. Since a lot of people loved the Salmon Nicoise Salad I published a while back, I thought it would be fun to share our other favorite seafood dinner, Sesame Tuna Salad.

Since one of my goals for this year is to incorporate more seafood recipes into my diet, it was time to recreate a classic.

So the other day when I saw these beautiful yellowfin tuna steaks at our local supermarket, I thought this would be the perfect opportunity to revisit this recipe. However, this time, with a little more detailed information on how to pick the freshest tuna and a fresh and flavorful recipe.

Ingredients for Asian Ahi Tuna Steak Salad Recipe

The ingredients you need to make this tuna steak salad come in three parts – the Asian dressing, the sesame-crusted tuna, and the mixed greens.

• The Dressing: For the Asian seared tuna salad dressing, you will need zest and juice of two limes, soy sauce, Sriracha, garlic and olive oil.

• The Ahi Tuna: For the sesame-crusted tuna, gather together the tuna steaks, kosher salt, black pepper, and black + white sesame seeds.
• The Salad Ingredients: Then, prep the salad ingredients including baby arugula, avocado, scallions, and jalapeno.

A Word on Yellowfin (Ahi) Tuna:

I would love to take a moment and talk about what ahi tuna is before we talk about how to season, cook, and serve it in this sesame seared tuna salad recipe.

There are a number of tuna varieties, but the one we are cooking today is yellowfin (also known as ahi) tuna. This is an important distinction as tuna varieties vary in taste, texture, and fat content (the reason why some tuna fish are better for canning, whereas others are better for sushi or searing).

Yellowfin tuna is less expensive when compared to bluefin tuna, but just as exceptional in quality. It is also more widely available in supermarkets or local fish markets. The steaks I used today were sushi-grade ahi tuna steaks that were 1-inch thick with a deep pink in color and mild flavor. 

If you need more information on how to pick the freshest tuna, you can find all my tips below underneath the recipe card.

Prepping the tuna steak

The trick to perfectly seared tuna is cold tuna steaks and a dry surface. The contrast between the cold tuna and the hot skillet creates that beautiful outer sear and raw center.

I recommend prepping all your ingredients first, then removing the tuna from the fridge just before you are ready to cook.

Remove the tuna from the package, pat the entire surface dry with paper towels and coat in the seasoned sesame seeds.

How to sear tuna steak

Since yellowfin tuna has low-fat content, it can easily dry out if cooked all the way through.

The solution: searing.

Searing the tuna for just 1-2 minutes on each side in a super hot skillet ensures a golden-brown crust and creamy center. It’s a simple technique that produces restaurant-worthy tuna every time.

As you will read in the recipe below, after I coat the steaks with toasted sesame seeds, I lightly sear them in a non-stick skillet, only 1-minute on each side.

Plus, just with ceviche recipes, the acid in the Asian ahi tuna salad dressing I am using here will continue to cook the seared tuna steak.

That being said, if you prefer it cooked medium or medium-well, you can sear it up to 2 minutes on each side and let it sit in the sauce for a bit longer. I wouldn’t go over 30 minutes, however, as the tuna will cook all the way through and you’ll lose that ultra-creamy texture.

How to slice seared tuna?

To properly slice seared tuna, slice the fillet against the grain into 1/4 inch thick pieces with a sharp slicing knife. Rather than sawing at the fish, apply gentle pressure with the knife and drag your knife in one, long stroke all the way through.

Can you eat ahi tuna raw?

In my opinion, the whole reason for buying the best quality tuna and paying a premium price is to enjoy its creaminess while it is served semi-raw. But I know there is much skepticism about whether or not tuna is safe to eat raw.

According to this article by Healthline, the FDA considers it safe to eat raw tuna by first freezing and then defrosting in the refrigerator before consumption. But properly freezing and defrosting takes time and knowledge.

My recommendation – purchase tuna from a reputable source who is knowledgeable about the origin of the fish and how it is handled.

Keep reading for more info on how to buy the freshest tuna available.

How to make Pan Seared Ahi Tuna Salad

This Asian ahi tuna salad is prepped and ready in a few simple steps. Simply:

1. Make the Asian dressing for seared tuna. In a medium bowl, mix together the lime zest lime juice, soy sauce, Sriracha, garlic, and olive oil.
2. Prepare the tuna. Pat the tuna steaks dry with paper towels, brush all over with vegetable oil and season generously with salt and pepper. Spread the sesame seeds out on a large plate and gently press both sides of the tuna in the sesame seeds to coat.
3. Pan sear the tuna. I find that the best way to sear tuna starts with a very hot skillet.
   Heat the olive oil in a non-stick skillet over medium-high heat or until it just begins to smoke. Gently add the tuna steaks (making sure there is space between each) and cook for 1-minute for medium-rare (2 minutes for medium). Flip with tongs and cook for one more minute. Immediately remove from the skillet and place it on a cutting board. Cut into cubes.
4. Marinate the seared tuna. Transfer the cubed tuna to the mixing bowl with the prepared dressing. Cover with plastic wrap and place in the refrigerator for 10-15 minutes (or up to 30 minutes for medium to medium-well).
5. Prep the salad. Place the arugula, avocados, scallions, and jalapeno in a large salad bowl. When ready, add the marinated tuna and all of the juices and gently toss to combine. Taste for seasoning and adjust if necessary.
6. Serve! Portion the tuna salad evenly into four bowls. Enjoy!

How To Serve Ahi Tuna Salad

I love to serve this Asian tuna steak salad recipe just as is, with a crisp glass of white wine.

But another option is to serve it as a tuna salad bowl over a bed of forbidden rice. The earthy and nutty tones of this kind of rice complement the salad very well.

You can also try any other starch like brown, wild rice, quinoa or even white rice. This is optional, but extremely satisfying on those days when you want a meal a bit more substantial.

Similar Salad Recipes Served In Bowl

• Baby Artichoke Salad
• Sesame Chicken Salad
• Vegan Burrito Bowl
• Vegan Quinoa Power Bowl

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Sesame Crusted Seared Tuna Salad Bowl

This Sesame Crusted Seared Tuna Salad is light, fresh, and colorful with hints of sweet and savory flavors from an Asian-style dressing. It’s a quick and easy weeknight salad recipe that requires a one-minute sear for delicately creamy tuna every time.

Course Seafood

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 607kcal

Author Aysegul Sanford

Ingredients

For the sauce:

• 5 tablespoons of lime juice from 3-4 limes freshly squeezed
• Zest of 2 limes
• 2 teaspoons soy sauce
• 1 teaspoon Sriracha or any other hot sauce you like (i.e. Tabasco)
• 2 cloves of garlic finely minced
• 3 tablespoons of olive oil

For the Sesame Crusted Tuna:

• 1 1/2 pounds 2-3 pieces of Yellow Fin Tuna Steak, pat-dried with paper towels
• 3 tablespoons vegetable oil
• 1 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper or peppercorn mix
• 1 cup of black & white sesame seeds

For the salad:

• 2 cups of baby arugula rinsed and dried
• 2 ripe avocados pitted and cut into smaller cubes
• 5 stalks of scallions chopped
• 1 jalapeno seeded and chopped
• For the Bowl: optional
• 4 cups of cooked forbidden black or brown rice

Instructions

• To make the sauce: Mix all the sauce ingredients in a bowl and set it aside.
• To make the Sesame Crusted Seared Tuna Steaks: Brush both sides of each tuna steak with 1/2 teaspoon (each) vegetable oil. Season them with salt and pepper. Place the sesame seeds on a large plate and gently press both sides of tuna steak in sesame seeds to coat.
• Heat 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet until it is just beginning to smoke. Add tuna steaks (make sure they are not touching each other) and cook for 1 minute* without moving them. Using tongs flip the steaks and cook for another minute. Place the steaks on a cutting board and slice into cubes. Transfer them in a mixing bowl and pour the reserved sauce over the steaks. Cover with plastic wrap and place in the fridge for 10-15 minutes.
• To make the salad: Place baby arugula, avocados, scallions, and jalapeno in a salad bowl. Add in the marinated tuna steaks into the salad (with all of its juices) and give it a gentle stir. Taste for seasoning and add if necessary.
• To serve: When ready to serve, place a cup of forbidden rice at the bottom of a bowl. Spoon some of the salad and its juices on top. Continue with the rest of the bowls. Serve immediately.

Notes

• If you prefer it cooked medium or medium-well, you can sear it up to 2 minutes on each side and let it sit in the sauce for a bit longer. I wouldn’t go over 30 minutes, however, as the tuna will cook all the way through and you’ll lose that ultra-creamy texture.
• What to do with leftovers? This is one of those dishes that is best on the day it is served. However, if you have leftovers, you can place them in an airtight container and store in the fridge up to one additional day.
• The nutritional values below do not include the calories coming from the optional black rice.

Nutrition

Calories: 607kcal | Carbohydrates: 13g | Protein: 43g | Fat: 44g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1146mg | Potassium: 1016mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4285IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 3mg

This recipe post was originally published in May 2016. It has been updated with some new helpful information in June 2020. No changes have been made to the originally published recipe other than adding a few notes to clarify the steps further.

What to look for buying tuna and how to know that it is fresh?

As you may already know, tuna steaks are expensive. So it is important to know how to pick the freshest tuna. Today, we are talking about yellowfin tuna. It’s the perfect tuna for this recipe and widely available.

Here are a couple of things to look for while buying tuna:

• Look at the color: The color of the tuna should be rich red or pink. If it is grey-ish pink, then it is not fresh. It is important to note that as the tuna sits at room temperature, it will take on a darker color. This is okay when left out for a few minutes at home, but always purchase tuna that is bright red when purchased at the store. This is an indication the tuna steak is fresh and has been held at the appropriate temperature.
• Smell it: It should have a light, pleasant fishy smell, similar to the smell of the ocean. If it smells too strong and its color is darker or grey-ish pink, do not waste your money.
• Press on it with your index finger: When lightly pressed with your index finger, it should be firm and bounce back. It should also be resilient and somewhat hard. If it creates a dent, it is probably not fresh. Although you will not be able to press on the tuna steak at the store, you can certainly ask your fishmonger to do it for you.
• Buy it from a trusted resource: This is the most important tip of all. Believe it or not, but some people in the tuna industry pump carbon monoxide into the fish to turn it back to its original color. The carbon monoxide turns it into a beautiful red color that makes it hard to know if the fish is fresh or not. Although considered safe, I always purchase fresh tuna from a trusted source.

The post Sesame Crusted Seared Tuna Salad Bowl appeared first on Foolproof Living.

We love that we can get fresh produce from local farmers and support people in our community. Unfortunately, with the arrival of the winter months, most of them will go on a hiatus until April of next year.

Since these are the last few weeks, this past Sunday we spent all our morning in one of my favorite farmer’s markets in Atlanta: Grand Park Farmer’s market. With the weather cooperating, it ended up being a day of eating, shopping, and having a few laughs with local farmers.

What Are Japanese Turnips?

Also referred to as Tokyo turnips, Hakurei turnips, Asian turnips, and salad turnips, Japanese turnips are small, white, globe-shaped roots with green edible leaves that resemble radishes. Due to their mild flavor, they can be eaten raw or cooked/roasted.

If you are buying them from your farmer’s market, chances are that they will come with their green parts attached. The green parts are edible as well, so do not throw them away. They taste similar to mustard greens. You can lightly sautee them and serve with the turnips.

How To Store Tokyo Turnips?

If you are not planning to eat them right away, the best thing to do is to cut the green parts, roll them in paper towels (which keeps them dry), and keep them in the fridge.

You can place the roots (turnips) in a plastic bag and store them in your fridge as well. As long as they are kept sealed, they would be fresh up to a week.

The important thing here is to make sure that they are not wet.

When you are ready to serve, give them a thorough rinse to ensure that they are free of dirt.

What To Make With Japanese turnips? How To Cook Them?

Surprisingly, there are a lot of things you can do with these vegetables. Here are a few recipe ideas:

1. Serve them raw: Since they are mild in taste, you can serve them raw. Simply slice them thinly (or in small cubes) and add them to your salad recipes.
2. Lightly sautee: Cut them in half and saute in a large skillet with a little bit of olive oil just until they are softened and turned golden brown. You can sautee the green leaves as well. However, I recommend cooking them separately.
3. Pickle: I have never tried pickling salad turnips bit you could make a simple pickling brine and store thinly sliced turnips in there for a few days until you are ready to use.
4. Roast: Simple cut them in half and roast in the oven.

How To Roast Tokyo Turnips?

To roast Tokyo turnips:

1. Preheat the oven to 425 F degrees.
2. Cut the stems and set them aside. Rinse turnips under cold water until they are free of dirt.
3. Place turnips on a kitchen cloth and dry them as much as you can.
4. As they are drying, make a simple olive oil-based dressing. Whisk together olive oil, salt, and pepper in a bowl.
5. Place the turnips in the bowl and toss until they are coated with the dressing.
6. Transfer onto a baking sheet and bake for 10-12 minutes making sure to flip them halfway through the roasting process.

About this Miso Roasted Japanese Turnips Recipe:

If you want to take this simple roasted Japanese Turnips recipe up a notch, you can add in a few tablespoons of miso paste into the olive oil mixture. I love miso paste because of its umami flavors.

Also, since it is already pretty salty you don’t have add in a lot of additional salt into the mixture. Not to mention, miso has a lot of benefits.

If you are into cooking with miso paste, you might also like this Cauliflower Risotto recipe.

How To Cook The Tokyo Turnip Greens?

As I mentioned earlier, the green leaves of hakurei turnips are edible. They taste delicious when sauteed.

To do so, give them a good rinse and dry them as much as you can and chop into small chunks.

In a large skillet, heat a few tablespoons of olive oil. Add in the leaves and cook for 2-3 minutes or until they are wilted. If preferred, add in a teaspoon of white miso paste for additional umami flavor.

The leaves of Asian turnips are very similar to spinach leaves in that when cooked they release most of their liquid and lose their size quite a bit.

In my recipe below, while the turnips were roasting I sauteed the greens leaves. Then when it was time to serve, I placed the sauteed greens at the bottom of a large salad bowl and the miso-roasted Japanese turnips on top.

It ended up being a visually appealing vegetable side dish recipe that I know I will be serving in the years to come whenever I can get my hands on these beauties.

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Miso Roasted Japanese Turnips

Miso-Roasted Japanese Turnips recipe: Ready in less than 30 minutes, this is a great vegetable side dish you can serve as a a simple salad or just by themselves for a delicious snack.

Course Vegetarian Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 182kcal

Author Aysegul Sanford

Ingredients

• 2 pounds of Japanese turnips rinsed* and cut in half – green parts reserved
• 3 tablespoons white miso paste divided
• 3 tablespoons olive oil divided
• coarse sea salt
• freshly ground black pepper

Instructions

• Pre-heat the oven to 425 Fdegrees. Line a baking sheet with parchment paper. Set aside.
• Whisk together the 2 tablespoons of miso paste and 2 tablespoons of olive oil in a bowl.
• Spread the turnips on the prepared baking sheet. Drizzle it with the miso-olive oil mixture. Give it a toss to make sure that all turnips are coated with the mixture. Place in the oven and bake for 12-15 minutes making sure to rotate the turnips halfway through the baking process. When they come out of the oven, let them cool. Sprinkle them with a big pinch of black pepper. Taste for seasoning and add in some salt if necessary.
• Meanwhile, rinse the green leaves and give them a rough chop. Heat a tablespoon of olive oil in a large pan. Sauté greens until they are lightly wilted, 2-3 minutes. Stir in the rest of the miso paste and make sure that the green leafs are coated with the paste. Add in ¼ teaspoon freshly ground black pepper. Taste for seasoning and add in if necessary.
• Transfer the warm greens in a large salad bowl. Spread the roasted turnips on top of the greens.
• Serve immediately.

Notes

* It is imperative to ensure that the rinsed Japanese turnips are dried as much as possible before coating them with the olive oil mixture. If you skip this step, the mixture might not fully coat the turnips, and as a result, you might end up with burned turnips.

Nutrition

Calories: 182kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 627mg | Potassium: 460mg | Fiber: 5g | Sugar: 9g | Vitamin C: 48mg | Calcium: 75mg | Iron: 1mg

This recipe was originally posted in December 2016. It has been updated with additional helpful information with no changes to the originally published recipe.

The post Miso Roasted Japanese Turnips appeared first on Foolproof Living.

Their convenience is hard to beat: Pour hot water into the cup and have a tasty and filling fare in less than 5 minutes. But let’s face it, they are not the healthiest of meals. With all kinds of additives, preservatives, sugar, and salt they come with a lot of baggage.

Dried Noodles Versus Fresh Noodles

For that reason, I stopped buying dried ramen noodles and decided to no longer use them in my cooking. However, this all changed a few months ago when I discovered fresh ramen noodles in our local Whole Foods Market.

Not knowing what to expect, I bought a few packs and made this quick vegetarian ramen recipe that night. Boy, was that a game-changer. Now, I know I will never go back to the dried ramen noodles again.

If you are wondering, the name of the company is called Sun Noodle (this is not sponsored). They have a few different flavors, but I like the basic one called Kaedamama No 20. They sell them in 10 oz. portions, which is ideal for a weeknight meal. I usually buy a few and keep them in the freezer.

Now, I know you might not be living in an area where they sell this particular brand, but nowadays most supermarkets sell fresh ramen noodles. If you have never tried using fresh ramen noodles, give them a try and better yet, start with this super easy recipe I have here for you.

With this being said, please know that you can make this vegetable ramen recipe with dried noodles as well. Simply swap fresh noodles with 4 packs of the dried ones.

Other Ramen Ingredients – What To Add To Vegetable Ramen Recipe:

In addition to the ramen noodles, I used the following ingredients to make this ramen noodles bowl:

• Shiitake Mushrooms: Mushrooms are a classic ingredient to use in a veggie ramen recipe both for their umami flavors and meaty texture. I opted for shiitake mushrooms, but other types like white button mushrooms or baby portabella mushrooms would also work in this recipe.
• Flavoring Agents: To make the broth, I used scallions, grated fresh ginger, and garlic.
• Vegetable Stock: I used storebought low sodium vegetable broth to make the ramen broth
• Baby Bok Choy: Baby bok choy happens to be my favorite vegetable to use when I make vegetable ramen bowls like this one for two reasons. 1. It is easy and quick to cook it in the same liquid that I cook the ramen noodles in.
  2. It’s mild flavor pairs so nicely with the rest of the ingredients without taking over the whole soup.
• Large Eggs: I think adding an egg on top is yet another classic move when it comes to ramen bowls. However, you can also top it off with a fried egg as well.

About This Ramen Bowl Recipe – How To Make Vegetarian Ramen

As in most ramen noodle dishes, this recipe has 2 pots going at the same time.

The first one is for the broth. This vegan broth recipe is made with vegetable stock, ginger, scallions, miso paste, and tamari (or soy sauce).

The second one is a pot of boiling water to cook eggs and noodles. If you start them at the same time, it all comes together in 30 minutes or so.

How To Make Vegan Ramen Broth

As in most vegetarian or vegan ramen recipes, the process of making this bowl starts with making the broth. The broth I made in this recipe is miso-based and flavored with shiitake mushrooms, ginger, garlic, scallions, and tamari.

Below are the easy steps to make it:

1. Cook the mushrooms: Start by heating some vegetable oil in a large pot over medium heat. Add in the mushrooms and saute until softened, 4-5 minutes. Transfer the now-cooked mushrooms onto a plate and set aside.
2. Cook the Vegetables: In the same pot (no need to wash it), heat some more vegetable oil and add in the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes or until they are softened. Add in the vegetable stock. Bring it to a boil and then let it simmer.
3. Add in the Miso Paste: To incorporate the miso paste into the broth, start by mixing the broth with the miso paste in a separate bowl.
   To do so, place miso paste in a small bowl, ladle ½ cup of the boiling liquid from the pot, and give it a mix until the miso paste is completely dissolved. Add the mixture back into the pot along with tamari and sesame oil.
   I used tamari here, but if you are not following a gluten-free diet you can soy sauce instead.

Cooking the Veggies, Eggs, and Noodles for Homemade Vegetarian Ramen Recipe

As your vegan ramen broth simmering on the stovetop, cook the eggs, noodles, and bok choy in a separate pot.

But first, start by preparing the bok choy. To do so, gently rinse the baby bok choy (you can also use large bok choy for this recipe) and cut each one in half lengthwise. At this point, I usually rinse them one more time just to make sure that they are free of soil. Set them aside.

Below are the steps to cook the vegetables, eggs, and noodles:

1. Boil water in a large pot: Bring a large pot of water to a boil.
2. Cook the eggs: Add in the eggs and let them cook for exactly 8 minutes. Cooking eggs for 8-minutes yields eggs with yolks that are still creamy but firm, which is how they are traditionally served.
   As they are cooking, fill a medium-sized bowl with ice and water. Once the 8-minute cooking time is completed, using a slotted spoon transfer the eggs into the ice water to stop cooking. When it is cold enough to handle peel the eggs.
3. Cook the bok choy and ramen noodles: Bring the water to a boil and add in the bok choy and ramen noodles and cook until they are softened, 4-5 minutes.
   The exact cooking time of the noodles might change based on the type of noodles you are using so be sure to check the packaging.
   Drain and set aside.

How to Cook Bok Choy for Ramen

It takes around 4-5 minutes for bok choy to cook in hot liquid. As I mentioned earlier, I boil them in the same liquid that I cooked the noodles in as I think it is convenient.

However, if your noodles take longer to cook adjust the timing accordingly and cook the bok choy 4-5 minutes before the ramen noodles are fully cooked.

How To Assemble This Vegetarian Ramen Noodle Bowl:

To assemble the recipe:

1. Place the now-cooked noodles and bok choy into a large soup bowl.
2. Ladle a few cups of the simmering vegetarian ramen broth over it.
3. Slice eggs in half lengthwise and place in the bowl.
4. Top it off with reserved shiitake mushrooms, scallions, and sesame seeds (if preferred). Serve.

How Can I Turn This In To A Vegan Ramen Recipe

To make this recipe a vegan ramen noodle bowl, simply omit using eggs. If you wish, you can garnish it with a handful of edamame beans to add in some protein and make it more filling.

If You Liked This Vegetarian Ramen Recipe, You Might Also Like

• Sweet Potato Noodle Pad Thai
• 5 Ingredient Zucchini Noodles
• Skinny Shrimp Scampi
• Chicken Lo Mein Recipe
• Almond Chicken Salad
• Need more inspiration? Check out all our Vegetable Meals

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Weeknight Vegetarian Ramen Bowl

A weeknight vegetarian ramen bowl recipe flavored with shiitake mushrooms and bok choy. Ready in 30 minutes and great meal to feed a family of 6. This recipe has been adapted with changes from a recipe in Real Simple (February 2018 issue) magazine.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 383kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons vegetable oil divided
• ½ pound shiitake mushrooms wiped, stems removed and sliced
• 5 stalks of green onions scallions, sliced, white and green parts* separated
• 2 tablespoons grated ginger approximately 2 inches
• 4 cloves of garlic
• 6 cups of vegetable stock
• 2 tablespoons white miso paste
• 2 tablespoons tamari or soy sauce
• 2 teaspoons toasted sesame oil
• 4 large eggs
• 10 oz. fresh ramen noodles or 4 3-ounces packets dry ramen
• 3 heads baby bok choy rinsed and cut in half lengthwise
• 1 tablespoon toasted sesame seeds

Instructions

• Heat 2 tablespoons vegetable oil in a large pot. Add in the shiitake mushrooms and cook,  stirring frequently,  until softened, 4-5 minutes. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside. Do not wash the pot.
• To make the miso broth: Heat the remaining 1 tablespoon oil in the now-empty pot. Add in the white parts of the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes.Pour in the vegetable stock. Bring it to a boil.
• Meanwhile, place miso paste into a bowl. Ladle ½ cup of the boiling liquid and whisk until miso is completely dissolved. Add the mixture back into the pot along with tamari (or soy sauce) and sesame oil.
• To cook the eggs and noodles: Fill a large pot with water and bring it to a boil.
• Lower eggs into the pot and cook them for 8 minutes. Using a slotted spoon remove them from the pot and place them into a bowl of ice water and set aside.
• Bring the water back to a boil.
• Add the noodles and bok choy and cook them until they are al-dente and bok choy turned bright green (and softened), 3-4 minutes. Drain.
• In the meantime, peel the eggs and halve them lengthwise.
• To assemble: Place noodles and bok choy in a bowl, pour some miso stock over it and top it off with shiitake mushrooms and eggs. Garnish with the reserved green parts of the scallions and sesame seeds.  

Video

Notes

• * Reserve some of the green parts to use as garnish and use the rest somewhere else.

Nutrition

Calories: 383kcal | Carbohydrates: 41g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 2533mg | Potassium: 316mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3273IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 4mg

The post Weeknight Vegetarian Ramen Bowl appeared first on Foolproof Living.

If you are wondering, the first one is this Teriyaki Chicken Stir Fry followed by Chicken with Sesame Noodles.

It is hot outside and most days I don’t feel like spending too much time in front of the stove. My solution to that problem is usually to make salads, but sometimes we need a break from all things green and need some substance in our stomach. This dish, in that context, checks all the boxes.

Similar recipes you might also like:

• Spicy Thai Beef Salad
• Sweet Potato ‘Noodle’ Pad Thai 
• Thai Vegetable Quinoa Bowl – That Skinny Chick Can Bake 
• Slow Cooker Thai Beef Curry
• Curry Tomato Soup
• Chicken Veggie Soup
• Weeknight Ramen Bowl
• Need more inspiration? Check out all our Asian Inspired recipes.
• Thai Beef Curry
• Coconut Salmon Soup

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Thai Lemongrass Chicken Recipe

This aromatic Thai Lemongrass Chicken Recipe is a weeknight Asian chicken stir fry dish that is flavored with edamame and cashews. Ready in 30 minutes and perfect for everyone in the family.

Course Dinner

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 1006kcal

Author Aysegul Sanford

Ingredients

• 2 lbs. chicken thigh meat cut into 1 1/2 inch pieces

For the Lemongrass Chicken Marinade/paste:

• 2 stalks of lemongrass chopped (inner white parts only) or 1 1/2 tablespoon Gourmet Garden Lemongrass
• 3 cloves of garlic minced
• 2- inch ginger peeled and cut into small pieces (1 tablespoon grated ginger)
• 1 serrano chile seeded and minced (optional) – more as garnish
• 2 tablespoons of honey
• 3 tablespoons sesame oil divided
• 2 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1/2 cup chicken stock only used if necessary, for more info please read the notes
• 1/2 cup cashews
• 1 cup edamame shelled

Toppings:

• 2 stalks of scallions green and white parts chopped
• 1/4 cup cilantro roughly chopped
• 1 tablespoon black sesame seeds optional

To Serve With:

• 4 cups cooked white brown rice, or rice noodles

Instructions

• Using paper towels, pat-dry the chicken thigh pieces. Place in a medium bowl.
• Process lemongrass, garlic, ginger, chili, honey, 1 tablespoon sesame oil, fish sauce, and rice vinegar in a food processor until they are well blended and paste-like.
• Toss the chicken with the lemongrass paste. Cover it with stretch film and place it in the fridge. Let it marinade for 15 minutes.
• Heat 2 tablespoons of sesame oil in a wok or large pan (you can also use a 10-inch cast iron skillet) over medium heat.
• Stir in the soy sauce into the chicken mixture and give it a stir.
• Cook the chicken thigh pieces for 4-5 minutes on each side or until browned. (see note)
• If it dries and starts sticking to the bottom of the pan, add in some chicken stock. Simmer for a few minutes. Cook, stirring frequently until the chicken stock is reduced.
• Add in the cashews and mix until they are coated with the sauce. It will start getting caramelized.
• Stir in edamame at the last minute. Cook until warm, 3-4 minutes.
• Serve with rice and garnish it with chopped serrano chili (if using), scallions, cilantro, and sesame seeds.

Video

Notes

• When cooking the chicken, make sure that each piece have enough room to brown. If your pan is small, I’d recommend to cook the chicken into batches. You want to make sure that your chicken is throughly cooked before adding in the edamame and cashews.
• In terms of chicken meat, I used thighs as I find them to be more flavorful but if breasts are all you have, feel free to use breast meat instead.
• If you want to switch things up, you can swap edamame and cashews with snow peas and peanuts.
• You can make the chicken stir fry marinade a day (or two) ahead and keep it in a jar in the fridge.

Nutrition

Calories: 1006kcal | Carbohydrates: 67g | Protein: 51g | Fat: 59g | Saturated Fat: 14g | Cholesterol: 223mg | Sodium: 1436mg | Potassium: 940mg | Fiber: 4g | Sugar: 12g | Vitamin A: 318IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 5mg