Tag Archives: Asian

Spicy Sesame Summer Pasta & Veggie Salad

Posted on 04/10/2013 by | 5 Comments

Well it appears as though summer has made herself an early appearance this year! :)

In the form of much welcomed 80 degree weather after snow storms just a short yet distant memory ago…?

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Can we just talk about how much I adore hot summer weather too by the way?!

Ok good. Glad we’re all on the same page here :)

So to welcome in the gloriously warm temps this week I threw together what just may be deemed the CookinFanatic summer pasta salad for the season!!

This one far surpassed my taste-pectations and also comes Fanatic Mom and Lil Sis approved…

I WILL be making this again. Many times if I know myself well enough ;) It was just so good!

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Ignore the soy sauce. It didn’t make the cut.

Not only is it super fresh. Super healthy. And super delicious. But also super economical, veggie-fied and bikini-season-friendly! :)

I mean. What more can you want from a warm weather basically no-cook recipe… right?

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Bright summer veggies. 

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Combined with hearty whole wheat pasta elbows.

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Creamy delicious chickpeas, which are such a staple in summer salads around this kitchen!

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Fresh cilantro. Just probably my favorite fresh herb of all time. Adore it.

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And topped with the most flavorfully easy Asian inspired dressings yet! :)

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Fresh ginger. Sweet white balsamic vinegar. Spicy sambal oelek*. Toasty sesame oil. Salt. Pepper. Done.

* You can find sambal oelek at the Asian market or Asian foods aisle of most grocery stores. Substitute sriracha if you prefer, although this will add a hint of garlic flavor to the pasta salad.

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You can’t tell me that you wouldn’t want to dig into that too?! :)

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Refreshing & light. Perfect served alone or atop a bed of greens with some additional dressing.

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Or even with topped with salad shrimp or chopped grilled chicken to please any meat-eater that might be dining as well!

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I think this is a recipe that you will enjoy as much as we did :)

Spicy Sesame Summer Pasta & Veggie Salad

Serves 6

  • 3 cups whole wheat elbow pasta
  • 1 cucumber, seeds removed & diced
  • 1 yellow pepper, seeds removed & diced
  • 1 orange pepper, seeds removed & diced
  • 2 cans chickpeas, drained & rinsed
  • 1 cup fresh cilantro, chopped

Dressing:

  • 1 tsp freshly grated ginger
  • 6 tblsp white balsamic vinegar (or rice wine vinegar)
  • 2 tblsp sesame oil
  • 2 tblsp sambal oelek (or sriracha)
  • salt & pepper to taste

1. Boil pasta according to direction. Drain, set aside to cool (or rinse with cool water).

2. Chop veggies/cilantro and stir together with cooled, cooked pasta and chickpeas.

3. Whisk together dressing and pour over pasta mixture, stirring to combine.

Serve!

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Posted in Asian recipes, Dee-lish Dinner, Meatless Meals, Recipes

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This and That

Posted on 03/04/2013 by | 4 Comments

This corn soup-chowdah-whatevah. Bulked up with frozen peas plus some egg whites whipped in, egg drop soup style.

Can’t.get.enough. As in “eat for two meals in a row” can’t get enough… ;)

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Especially when topped with hot sauce, always hot sauce. 

Speaking of hot….

This dry-fried eggplant from award winning Peter Chang China Cafe. 

Finding a place on Bon Appetit’s top 50 Best New Restaurants. And well deserved at that.

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Spicy! And a perfect dinner out with friends, sharing family style :)

And then there was…

This shirt. Just this shirt.

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Mr. Steal Your Girl.

Day-trips down to Williamsburg to browse (buy?) the outlets. So many cute finds! Fortunately, this was not one of them. Although I may be having some regrets, #stylin’ (?)… ;)

This at home surf n’ turf dinner for some fabulous dinner guests.

Steaks. Crabcakes. Potatoes. Pea/Carrot/Mushroom veggie blend.

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Plus wine. Always wine.

By the way. Fresh Market’s crab cakes baked in the oven for a simple 15 minutes with a flip. Perfection. The end.

This night out with friends. Complete with Avalon’s extra dirty martinis, which had me at hello just a few weeks back and we’re still goin’ strong… just too good!! ;)

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This lil’ kitchen experiment. With a fabulous product that I picked up at World Market a few weeks back.

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And yes. That’s a new recipe for ya’ll in the background there :D

A simple summer salad that will be perfect for all those warm weather events in the near future. Light, refreshing and healthy with hints of basil & lemon stirred right in. Plus easy. So easy.

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Stay tuned…!

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Posted in Dee-lish Dinner, Dinner Outings, Random Times, Richmond Restaurants

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Asian Sesame Pork & Kale Noodle Bowl

Posted on 02/05/2013 by | 5 Comments

Have I got an easy recipe for you!!

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I mean, if you can even call it a “recipe” that is… ;)

Why? Because all it needs is 4 simple ingredients!

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Yup. You read that right. F-o-u-r :D

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Pork tenderloin cooked low and slow in what might be my new favorite “sauce” — or technically salad dressing…

Tomato – tomahto. Or whatever they say.

San-J Tamari Sesame salad dressing.

Buy it. You’ll love it.

And by the way, tamari is soy sauce’s gluten free cousin. Just in case you were wondering :)

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Note: I cooked the pork using this slow cooker, which is a bit different than a crockpot but I adore it and it makes the.perfect.meat. every time!

Shredded and mixed in with a few other ingredients, stir fry style.

All you need to complete the meal:

Chopped kale.

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Rice vermicelli.

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The end.

You thought I was kidding…? ;)

Once the pork is cooked & the noodles are done this comes together in 1-2-3…

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See!!!

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Told ya so :P  

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I, of course, served with a hearty topping of spicy sambal oelek. And if you like a lil’ kick would highly recommend doing the same.

Sriracha a good option too. I mean, we don’t play favorites here when it comes to spice!

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Take that takeout :)

This version of a noodle bowl with melt-in-your mouth pork and hearty healthy kale is much friendlier on the waistline without compromising any flavor…

Super tasty. Super easy. Super economical. Just super good.

Enjoy!

Asian Sesame Pork & Kale Noodle Bowl
Serves 4-6

  • 1.5 lb pork tenderloin
  • 1 cup + 2 tblsp San-J tamari sesame dressing*
  • 8 oz. rice vermicelli
  • 4 cups chopped kale

* or any sesame soy dressing you like

1. Cook pork tenderloin in 1/2 cup of sesame dressing until done.

I used the small “slow-cooker” seen above on medium for about an hour. The pork could also be done in the oven, covered, at 350F for 45 minutes or until cooked through. 

2. Once pork is cooked, shred using 2 forks and add another 1/2 cup sesame dressing plus some black pepper to season.

At this point I allowed to continue to cook in slow cooker for another 45 minutes. You could do this in oven as well or just skip this step and don’t any additional sauce in step 4 below.

3. While pork cooks, boil rice noodles according to direction and chop kale.

4. In a large pan heat 1/4 cup water over medium, add chopped kale. Cook for about 7 minutes or until kale is softened but still very green. Add shredded pork, cooked rice noodles and additional 2 tblsp sesame dressing. Cook over medium heat, stirring often, for another 5 minutes until all warmed through and until sauce thickens up.

Serve, with spicy sambal or sriracha if desired!

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Posted in Asian recipes, Dee-lish Dinner, Recipes

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