Browsing Category

Asian

Asian, Fresh produce, Hungry for Louisiana, Salads

Cool and tangy Thai larb a perfect springtime salad

April 20, 2016

The local butter lettuce in my fridge was calling out for larb, the simple, adaptable Thai salad generally made from minced pork or chicken cooked in broth with the addition of fish sauce, lime juice and other spices. Served at room temperature and tucked in lettuce or cabbage, larb (or more properly, larp or lahp) is sublimely citrusy, gently spicy and full of pleasing crunch.

It’s also really easy to make. Here’s how:

Continue Reading…

Asian, Chicken, Soups, Weeknight

Weeknight heaven: Asian chicken salad

May 12, 2015

Every cool, crunchy and refreshing bite of a homemade Asian-inspired chicken salad is the perfect antidote for the premature South Louisiana heat, which, no surprise to any of us here in Baton Rouge, seems here to stay. The assembly of this fresh salad is fast and easy – doable even during the nasty end-of-school rush I find myself in. It’s substantial enough to serve as a main course, and if you accessorize it with some store bought (or homemade) spring rolls, then, well, look at that. You’re done.

Continue Reading…

Asian, Chicken, Healthy, Louisiana, Soups, Vegetables, Weeknight

Pollen got you down? Chicken & vegetable soup with wontons

March 29, 2015

The sinister underside to Louisiana’s otherwise perfect spring is pollen — and that stuff is about to kill me! Recently sprouted leaves on our neighborhood’s famed oak trees are now layered with fuzzy clumps of oak pollen that give the trees a yellowish sheen. Stand near one long enough and you see pollen dust falling like evil snow. It’s all over our cars and streets. There. Is. No. Escape.

Pollen2Pollen1

Most years, this isn’t a big deal to me, but I must be getting old and intolerant because being outside makes my head feel like an oversized melon.

Only one thing to do – make a spring soup.

Continue Reading…

Asian, Sweet Potatoes, Vegetables

Sweet potato chick pea curry in three easy steps

March 4, 2015

The up-and-down damp weather we’ve been having lately has had me craving something stew-ish, but not something so heavy that it feels like fall or winter. I found myself dreaming about a one pot curry with fresh sweet potatoes, chickpeas and veggies over couscous, the kind of stuff I used to eat way back, when I was single grad student on a budget who didn’t have four other sets of taste buds to appease. But I figured, why not? My kids like Thai flavors, and they love sweet potatoes, so I foisted this yummy veggie curry on them. There are elements of creaminess, sweetness and tang thanks to the base of green curry paste and coconut milk. Hard not to like.

This is a pleasing spring dish that places Louisiana sweet potatoes – seasonal year-round – front and center. They might be harvested in the fall, but their long shelf life makes them enjoyable 12 months out of the year. Modify the other veggies as you see fit. Add different spices or some heat if you like. Or try it over brown rice or quinoa.

Serves 6

Ingredients:

For sauce:
1 can light coconut milk
2 tablespoons green curry paste
1 tablespoon brown sugar
1 tablespoon fish sauce
1 one-inch piece peeled garlic

For veggies:
2 sweet potatoes, peeled and diced
½ cup chicken broth
1 red pepper, cut into medium chunks
2 cups broccoli florets
1 cup fresh spinach
1 can chickpeas, drained

For couscous:
2 cups chicken or vegetable broth
1 10 oz. box plain couscous

Steps:
1. In a small saucepan, heat coconut milk gently, then add next four ingredients. Simmer for about three minutes and turn off heat.

2. To a Dutch oven or large pot with a lid, add about a half-inch of water and bring to a simmer. Add sweet potatoes, cover and cook for 4 minutes. Add broth, return to simmer, and next five ingredients. Simmer for 5 minutes. Pour curry sauce over veggie mixture and cook another 4-5 minutes, or until vegetables are cooked to you liking and the sauce is hot. Turn off heat.

3. To make couscous, bring broth to boil in a small to medium lidded saucepan. Add couscous, stir and turn off heat. Cover and remove from burner. After five minutes, fluff with fork.

To serve, remove ginger. Mound curry on top of couscous and garnish with fresh cilantro.

 

Asian, Healthy, Leftover Magic, Rice, Southern, Weeknight

Leftovers make great fried rice

February 4, 2015

How many times have you had leftover rice sitting in your fridge? For us here in south Louisiana, it’s a lot. Red beans and rice, crawfish étouffée, gumbo and other dishes can leave behind a surplus of perfectly cooked rice. But no matter where you live or what you cook, there’s no need to toss the rice that may be taking up space in your refrigerator. Combined with the roast chicken or grilled shrimp that are probably also lying in wait, those plump grains are easily converted into fried rice, a quick and convenient dish with great umami and rib-sticking flavor.

Continue Reading…