Tag: Asian

The Best General Tso’s Chicken Recipe–Baked, Not Fried!

Posted on by Bruce Barone in Recipes

Just look at this photo!!!

YUM!

A healthy version of General Tso’s Chicken.

Ingredients:

4 Skinless, Boneless Chicken Thighs, cut into bite-sizes pieces
2 tablespoons cornstarch
1/2 cup chicken stock, preferably homemade
1/2 cup brown sugar
4 tablespoons soy sauce
4 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
2 teaspoons paprika
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon red pepper flakes

Directions:

  1. Preheat oven to 400 degrees. Oil baking dish. I used a 10 X 12.
  2. Place chicken in large bowl and mix with cornstarch.
  3. In separate bowl, whisk together chicken stock, brown sugar, soy sauce, rice wine vinegar, sesame oil, paprika, garlic, ginger and red pepper flakes.
  4. Pour over chicken and marinate for 30-60 minutes.
  5. Pour this mixture into baking dish.
  6. Bake for 20 minutes. Stir, and bake for another 20 minutes or until chicken is cooked through and sauce has thickened.
  7. Garnish with sesame seeds and sliced green onions–if desired.

 

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Asian Chicken Noodle Soup

Posted on by Bruce Barone in Recipes

This is so delicious. And so easy to prepare.

Recipe is from “Food & Wine Magazine, Quick From Scratch One-Dish Meals Cookbook;” a great cookbook. I am positive I made four meals from the book in the past 10 days!!!

Quoting from the book:

“Spaghettini is a good stand-in for Asian noodles, but if you can find rice noodles, by all means use them here. Serve the soup in deep bowls with chopsticks or forks as well as spoons and then drink the soup in the Asian manner. Or, use a spoon only and eat everything together, break the pasta into small pieces before cooking.”

Ingredients

1 tablespoon cooking oil
1 tablespooon sesame oil
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 inch ginger (peeled and cut into thin slices)
2 dashes cayenne pepper (add more to taste)
⅛ teaspoon red pepper flakes (or more)
1 1/2 quart chicken broth (I used my homemade stock)
1 14 ounce can crushed tomatoes, with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
3 tablespoons fish sauce
1 cup cilantro, roughly chopped (plus extra for garnish) (optional)
½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
salt (to taste)
3-5 cups baby bok choy (I used 5.)

1/4 cup lime juice (from 2 limes)

Directions

 

In a large soup pot, heat both oils at medium heat. Add onion, celery, garlic, ginger, cayenne pepper, and red pepper flakes and cook for 5 minutes, stirring occasionally. Add the broth, crushed tomatoes, chicken, and fish sauce, cilantro. Bring to a boil. Simmer for 15 minutes. Add noodles and cook for an additional 4 minutes, or for the cooking time recommended on the package of noodles you are using. Add salt to taste. Add bok choy and lime juice and cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge (optional)

Oh—and I served it with homemade Wheat, Pecan, Sunflower Seed, Dried Cranberry Bread.

Miso-Glazed Cod

Posted on by Bruce Barone in Food Photography, Recipes, Uncategorized

My wife and I love Cod. Hey, we live in Massachusetts and Cod is like New England’s fish! And we, well me, love Miso. And this recipe based on one from Ellie Krieger is so easy to prepare and delicious!

Ingredients

  • 1 pound Cod, (I used the Captain’s Cut, Loin.)
  • 2 tablespoons Sweet Yellow Miso
  • 1/4 cup dark brown sugar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons Mirin (Japanese cooking wine)
  • Sesame seeds 

Directions

Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.

Marinate for at least 30 minutes, or up to 1 hour. Preheat oven to 400 degrees. Bake fish for 20-25 minutes until top is slightly charred and glaze has caramelized. Remove fish from oven and sprinkle with sesame seeds. Cook an additional 5 minutes, until fish is flaky but not overcooked.

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Asian Glazed Chicken Thighs

Posted on by Bruce Barone in Food Photography, Inspiration, Recipes

Simple to prepare. Slightly spicy. Slightly sweet. Simply delicious!

Serves 2

Ingredients

  • 4 boneless chicken thighs
  • 1/3 cup rice wine vinegar
  • 1/4 cup soy sauce and 1/4 cup orange juice
  • 3 tablespoons honey
  • 2 tablespoons brown sugar (or coconut sugar)
  • 2 tablespoons pure sesame oil
  • 4 cloves garlic , crushed
  • 1 teaspoon freshly grated ginger
  • 2-3 cups spinach with 1/4 cup sesame seeds (cooked separately)
  • sliced green onions/shallots

Instructions

  1. Preheat oven to  425°F
  2. Whisk the vinegar, honey, soy sauce, toasted sesame oil, brown sugar, ginger, garlic, and orange juice in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Take off heat and allow to cool.
  4. Remove the chicken from the bag; discard used marinade. Place chicken thighs into an oven proof pan/skillet or baking dish and brush with 1/3 of the thickened marinade from the saucepan.
  5. Bake 30–45 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C).
  6. Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in color (about 5 minutes). Sprinkle with sesame seeds before broiling.
  7. Allow chicken to rest for 10 minutes. Serve with spinach and sesame seeds or steamed bok choy, shallots/green onion slices.

Based on recipes from Café Delites and Allrecipes.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

Shrimp in Yellow Curry

Posted on by Bruce Barone in Color Photography, Documentary Photography, Food Photography, Inspiration, Recipes

Before my son and his girlfriend return to Denver after spending the Christmas Holidays with family here in Western Massachusetts, they always make time to have dinner with Susan and me a few days after Christmas. They also come to our traditional Christmas Eve family get-together but this dinner is just for the four of us. I usually make their favorite, Chicken Piccata, but this year Susan suggested we make something different.

“They love shrimp, Bruce,” Susan said. “And spicy food. Why not make this Shrimp with Yellow Curry recipe from Mark Bittman.”

And I did and we all loved it!

Mark Bittman writes:

“Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is exotic and brightly-flavored, but blessedly easy to toss together on a weeknight.”

Featured in: The Minimalist; The Essence Of Thai Cooking. 

Ingredients

  • 2 tablespoons peanut or vegetable oil
  • 1 cup minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced galangal or ginger (I used grated ginger.)
  • 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste (I used 1 jalapeno, seeded and cut into thin rounds and red pepper flakes.)
  • 1 tablespoon curry powder, or to taste
  • 1 cup fresh or canned coconut milk
  • 1 ½ to 2 pounds medium-to-large shrimp, peeled
  • Salt and freshly ground black pepper
  • 2 tablespoons nam pla (fish sauce), or to taste (I used fish sauce.)
  • ¼ cup minced cilantro or mint leaves (I used cilantro.)
  • 1 package, about 2 cups, pea pods (my addition)

Preparation

  1. Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies, pea pods and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
  2. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
  3. Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice. (I used brown rice.)

 

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.