Southeast Asian Turkey Burgers

Southeast Asian Turkey Burgers 

adapted from Gourmet  August 2007

Add a little Southeast Asian flair to your turkey burgers with lemongrass and chile.

These burgers can be served in a bun, as is or topped with an Asian slaw.

served with Ginger Sushi Rice

Makes 2 servings                                                                1 WW pt. / serving

1 Tbsp. lemongrass paste
1 garlic clove, chopped
1 1/2 Tbsp. chopped shallot
1 1/2 tsp. grated ginger
1/2 jalapeno pepper, finely chopped, including seeds
1/2 tsp. water
2 tsp. Asian fish sauce
3/4 lbs. ground lean turkey 
Cooking spray

Shiso slaw, optional

Myoga Shiso Rice, optional

1. Finely grind lemongrass, garlic, shallot, ginger, and chile with water and fish sauce in mini food processor, scraping down side frequently, until a paste forms.
2. Mix paste with the turkey until just combined; Form into 2 patties 
3. Chill patties, covered with plastic wrap, 1 hour to allow flavors to meld.
4. In a pan coated with cooking spray or in a preheated grill, cook the patties until the internal temperature reaches 165F, flipping half way thru, about 12 minutes total.

Enjoy!

Springtime Chicken Stir-Fry with Asparagus and Cashews

Springtime Chicken Stir-Fry with Asparagus and Cashews

adapted from Food & Wine

I have been amping up the vegetables in stir-fries and decreasing higher fat components like the nuts. You could eliminate them all together and reduce the point count to 3. Substitute cauliflower rice and you have a 0 WW Blue point meal.

Our new favorite addition to our stir-fries is to sprinkle with Thai Si Racha Seasoning Blend from Calicutts Spice Co. in Hershey, PA. It is expensive but a little goes a long way to spice up your dishes.

Makes 2 servings                                                      5 WW Blue points / serving

2 Tbsp. dry roasted cashews

Cooking spray

3/4 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces

1 Tbsp. Asian fish sauce

1/2 cup homemade chicken stock or canned broth

1/2 lb. asparagus, cut into 1-inch pieces

1/4 cup chopped bok choy

1 1/2 tsp. oyster sauce

1 tsp. lime juice

pinch cayenne

1/4 cup water chestnuts, diced

1/4 cup bamboo shoots

1/4 cup chopped basil

2 Tbsp. chopped green scallion tops, reserve remaining for another purpose

1 cup cooked jasmine or white rice

Soy Sauce & Sriracha for passing at the table (optional)

1. In a bowl, toss the chicken with 1 1/2 tsp. fish sauce.
2. In a large saucepan coated with cooking spray, spread the chicken in an even layer and cook over high heat until browned and cooked through, turning once, about 4 minutes.
3. Remove the chicken to a bowl and set aside.
4. Pour the stock into the pan and bring to a simmer, add asparagus and bok choy, cover and cook until tender-crisp, about 3 minutes.
5. Transfer the asparagus to the bowl with the chicken.
6. Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper.
7. Simmer until the sauce is reduced to 1/6 cup, about 2 minutes.
8. Return the chicken, asparagus, bok choy, water chestnuts and bamboo shoots to the wok and toss to heat through.
9. Remove from the heat and add the basil and chives. 
10. Serve over the rice passing soy sauce and Sriracha if using.


Enjoy!

Vietnamese Stir Fried Chicken

Vietnamese Stir Fried Chicken

adapted from Cooking Light Annual Recipes 2015

This recipe is very ginger forward. If you care not a big fan of ginger, reduce the amount you use.

Served with Ginger Sesame Cauliflower Rice

Makes 4 servings                                                   0 WW Blue points / serving

Cooking spray

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces

1 Tbsp. minced peeled fresh ginger

3 garlic cloves, minced

1 large shallot, cut in half and thinly sliced

1/4 cup homemade chicken stock or canned broth

2 tsp. Truvia brown sugar blend

1 Tbsp. fish sauce

1 Tbsp. fresh lime juice

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper

6 scallions, sliced

1. In a skillet coated in cooking spray, cook the chicken for 2 minutes.
2. Add the shallots, ginger and garlic. Cook 1 minutes, stirring frequently
3. Combine the stock, Truvia, fish sauce, lime juice, salt, black and red pepper. Whisk to combine
4. Add to the pan.; cook 1 minute on medium-high heat; reduce heat to simmer and cook 7 more minutes or until cooked through and the sauce has thickened a little.
5. Stir in scallions and serve.

Enjoy!

Asian Broth

Asian Broth

adapted from Cuisine at Home

Dried mushrooms can be pricey in a supermarket. If you have an Asian Market nearby you can find them much cheaper. I can get 6 ounces of dried shiitake mushrooms for only $3.99.

4 cups homemade chicken stock or store bought broth 

1 cup chopped onions
1/4 cup sliced, halved, fresh ginger
2 tsp. fish sauce
1 Tbsp. sugar substitute
1 oz. died shiitake mushroom caps
3 dried Thai chiles or other small dried chiles
2 tsp. dried lemongrass or 2 stalks fresh*
Zest of 1/2 lemon

1. Combine all ingredients in a stockpot. Bring to a boil.
2. Reduce heat to simmer and cook for 30 minutes.
3. Strain and use.

Enjoy!

* If using dried lemongrass you may want to strain the broth through cheesecloth before using.

Flounder with Thai Scallion Sauce

Flounder with Thai Scallion Sauce

Adapted from Cooking Light Annual Recipes 1997

Makes 2 servings            0 WW Blue points

3 cups boiling water

2 Tbsp peeled, minced ginger

1/2 tsp coriander seeds

3 oolong tea bags

1 (3-inch) strip lemon peel

2 (6 ounce) flounder fillets, without skin

1 cup sliced scallions, 2 inches in length

1 cup diagonally sliced carrots, 1/4 inch thick

Thai Scallion Sauce (recipe below)

Combine the boiling water, ginger, coriander seeds, tea bags and lemon peel. Let steep for 1 hour.

Strain the liquid into a skillet. Add the scallions and carrots and bring to a boil.

Roll up the flounder, jelly roll style. Add to the boiling liquid.

Reduce heat and simmer covered for about 8 minutes or until the fish flakes easily.

Transfer the vegetables and fish to a serving plate and top with Thai Scallion Sauce.

Enjoy!

Thai Scallion Sauce

2 Tbsp soy sauce

1 Tbsp fish sauce

1/2 Tbsp thinly sliced scallions

1 tsp chopped cilantro

1/2 Tbsp rice vinegar

1/2 tsp liquid sugar substitute

1/4 tsp chopped fresh mint

1/4 tsp sesame oil

1/8 tsp minced ginger

1/8 tsp chili garlic sauce

1/4 tsp chopped garlic

Combine all ingredients in a small bowl and mix to combine.

Thai Somen Noodles

Given the amount of chiles in this recipe, I was surprised that it was not spicer than it was. 

Mild heat ... Next time I would add more vegetables!

Consider adding shredded chicken or sauteed shrimp to make it a main course.

Thai Somen Noodles

adapted from Food & Wine October 2013

1/2 lb Japanese somen noodles, cooked according to package directions

1/2 cup chicken stock

1 Tbsp oyster sauce

1 Tbsp fish sauce

1 1/2 tsp red chile paste

1 tsp liquid aminos

1/2 tsp sugar substitute

1 Tbsp vegetable oil

1/2 bell pepper, seeded and sliced thin

1/2 jalapeno, seeded and sliced thin

2 garlic cloves, pressed

1/2 tsp dried Thai chiles

Soak the dried Thai chiles in hot water until soft, about 20 minutes.

Whisk together the stock, oyster sauce, fish sauce, chile paste, liquid aminos and sugar substitute.

Saute the peppers garlic and Thai chiles in the oil until fragrant. Add the noodles and stir fry until heated through. Add the sauce and toss , until the sauce has been absorbed.