Indian Spiced Beef Wraps with Cilantro Mint Sauce

FullSizeRender 2This meat dish has so much flavor it could convert a vegetarian. I’m not a big fan of beef, but I absolutely LOVE all the crazy spices—cilantro, ginger, cumin, coriander, fennel, turmeric, and even cinnamon—packed into this recipe. The contrast between the spiced meat and the chilled cilantro mint yogurt sauce is perfect. Add the fresh cucumber slices and sweet cherry tomatoes, and it’s a dish to die for. In fact, I once thought a guest of ours actually WAS dying (or had broken a tooth) when I served this meal. My son Justin had brought home a pack of starving college guys, and I thought they’d appreciate some quality meat, served up in a format they probably weren’t getting in the school cafeteria. His friend Brady starting moaning after his first bite, and I looked up in alarm. “Are you OK?” Brady sheepishly smiled and said, “I’m fine! It’s just sooooo GOOD.” The others laughed, but concurred.

The original recipe directions said to mix meat, herbs, and spices together and shape into meatballs or sausages, skewer them, and grill them. I tried that the first time I made this, and it was a ton of work, and then the meat didn’t stretch as far as I would have liked. So now I just mix it all together and brown the meat in a pan, and it works great. Now to give credit where credit is due. I got this recipe from the Lunds & Byerly’s Real Food magazine some time in 2010, I’m guessing. I don’t have the exact date recorded with my magazine clipping, but I remember about when Justin would drop in with that particular crew. Good times had by all. 

Makes 6-8 servings

For Spiced Meat:
1½-2 pounds quality lean ground beef (or lamb—if you like lamb…)
¼ cup plain yogurt
¼ cup chopped fresh cilantro
¼ cup finely chopped scallions (aka: green onion, Tom)
1 tablespoon cornstarch
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon kosher or sea salt
½ teaspoon ground fennel
½ teaspoon coarse ground black pepper
¼ teaspoon cayenne pepper
1/8 teaspoon cinnamon

For Cilantro Mint Sauce:
½ cup plain yogurt
3/4 cup packed fresh cilantro leaves
¼ cup chopped fresh mint
2 scallions, cut into 2-inch pieces
½-inch piece of peeled fresh ginger, quartered
1 tablespoon fresh lime juice
1 clove garlic, quartered
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon salt

Serving suggestion:
Flour tortillas*, or corn tortillas (for gluten-free option)
1 cucumber, sliced
1 cup cherry tomatoes, halved
1 yellow onion, sliced (optional—sometimes we want these, sometimes we don’t!)
Crumbled feta cheese

To make meat: Combine beef, yogurt, cornstarch, and all the herbs and spices in large frying pan. Cook until no pink remains in meat. Keep on low heat until serving.

To make sauce: Combine all ingredients in a food processor, and pulse until smooth. Can chill until serving.

To serve wraps: Briefly heat tortilla on hot griddle, then top with warm spiced meat, cucumbers, tomatoes, feta, and chilled yogurt sauce. Fold in half and eat like a taco. Get ready to be amazed at the flavor explosion in your mouth.

*NOTE: I love to take this recipe up even ONE MORE NOTCH by making my own tortillas. I sometimes do these a day ahead and store in frig with parchment paper between them, and then reheat on the griddle right before serving. Just like the spiced meat, they are truly moan-worthy.

Greens, Grapes, and Tuna Lunch Salad

IMG_1615OK co-worker Tom, it’s time to stop drooling over my lunch, and make your OWN salad! The base of this recipe is a fresh take on canned tuna, and was from the Whole30 cookbook. But I’ve embellished it to make a salad that I really love for lunch. It all started when we had inadvertently stock-piled on canned white Albacore tuna, and there were cans and cans of it crowding the cupboards. (Anyone else do that? Think, “Oh, I think we need THAT,” as you spot it at the grocery store, when in fact you’re positively swimming in that item already?) This recipe has been a great way to use up the plethora of tuna. You can just as easily use canned chicken—so grab whatever floats your boat! I like to make 4 of these salads at a time, and then refrigerate the ones I’m not taking for lunch. They keep quite well, and it’s a great time-saver for the morning rush.

Makes 4 salads

Whole30 mayonnaise:
1¼ cups olive oil (not extra virgin), divided
1 egg
½ teaspoon dried mustard
½ teaspoon salt
Juice of 1 lemon

In food processor or blender, combine ¼ cup olive oil, egg, dried mustard, and salt. Blend until combined. Very, very slowly, drizzle in the remaining 1 cup of olive oil with motor running, and process until oil is emulsified (thickened to mayo consistency). Add juice of lemon and pulse until combined. Refrigerate for up to one week, but no longer.

For tuna (or chicken) salad:
15 ounces (or 3 – 5.1 ounce cans) of white Albacore tuna or all white meat canned chicken, drained and flaked
½ cup Whole30 mayonnaise or Hellman’s real mayonnaise
Quarter of yellow onion, minced
1 tablespoon dill weed
1 tablespoon red wine vinegar

Combine all ingredients in bowl, breaking apart meat with fork. Set aside until rest of salad is assembled.

For base of salad, layer on 4 plates or in 4 plastic containers:
1 head romaine lettuce, leaves rinsed and dried, then jullienned
2 fistfuls of spinach leaves, julienned
3 scallions, sliced thin
2-3 stalks celery, sliced
3 slices of jicama (½-inch thick), cut into ½-inch cubes (optional) *
2 cups green grapes, sliced in half

Top greens and grapes with prepared tuna (or chicken) salad. Serve on plates, or cover container and refrigerate.

IMG_1614*NOTE: Jicama is also called a Mexican potato, and it is a deliciously crunchy addition to any salad. You peel off the tough outer skin with a paring knife, and then slice into sticks or cubes. Sticks can be dipped in dressing along with carrots and cukes. Cubes can top just about any salad. The high water content and slight sweetness make it a very refreshing veggie to nibble.

Chicken Pad Thai

FullSizeRenderPad Thai is one of our favorite take-out dishes, but I figured it was one of those dishes best handled by professionals, and not possible to replicate at home. Then I ran across a recipe on Big Bowl’s website, and thought it looked doable. I needed a trip down the ethnic food aisle to find the fish sauce—I never did find the ground dried shrimp (which I’ve never heard of before), so I didn’t use that. Big Bowl’s recipe was poorly written, making it a little hard to follow, so it took some studying to figure out the process and order of ingredients. They also use a full cup of peanut oil for frying and flavor, which I thought would make for a pretty greasy dish. I subbed in some sesame oil, which is a healthier option, and has a great, nutty flavor.

The Big Bowl recipe also had waaaaaay more chili powder and Sriracha sauce than I thought was necessary, so I cut the heat in half the first time I made it. My son Justin and husband liked it, but it was still too much for me because you couldn’t taste the lime and fresh herbs. So the spices you see below are in amounts that hopefully don’t overpower the dish. (If my nose is running the whole time I’m eating a dish, I figure that’s more heat than needed.)

Since rice noodles are gluten-free, I can finally get a “pasta” fix with this dish! But it doesn’t have much vegetable nutrition, with scallions and bean sprouts being the only veggies in it. I might add in some grated carrots and maybe some green peas next time I make it, just to make it more nutritious. Or maybe not! It’s pretty dang good the way it is.

Serves 4-6

1 (14-ounce) package dried rice noodles (also called sitr-fry rice noodles)
4 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken tenderloins, julienned
2 tablespoons cornstarch
6 tablespoons sesame oil, divided
1 teaspoon salt
¼ cup fresh lime juice
2 tablespoons brown sugar
2 teaspoons smoked Spanish paprika
½ teaspoon ground chipotle powder
1-2 teaspoons bottled chili sauce, like Sriracha sauce
¼ cup fish sauce
2 eggs, lightly beaten
1 cup thinly sliced scallions, using both white and green portions
¼ cup Thai or sweet basil, chopped *
¼ cup cilantro leaves, chopped
2 tablespoons ground dried shrimp (optional)
½ cup roasted peanuts, chopped
2 cups fresh bean sprouts (1 bag)
Lime wedges for garnish

Put rice noodles in large bowl, and pour very hot tap water over noodles to cover. Let sit for 20-30 minutes, until softened but not mushy. Drain thoroughly, rinse with cold water, and set aside.

Mix the cornstarch, salt, and another 2 tablespoons of the sesame oil together in medium bowl, and add chicken. Toss to coat meat. Put large frying pan or wok on stove and turn heat on high. Add 2 tablespoons of the sesame oil to pan. Lay chicken strips in hot oil and cook until golden brown on one side, then turn and cook on other side until no pink remains. Remove from pan. Once cooled, cut into bit-sized pieces, and set aside.

In small bowl, mix the lime juice, brown sugar, chipotle powder, paprika, chili sauce, and fish sauce together. Set aside.

Heat remaining 2 tablespoons sesame oil in pan. Add the scallions and stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan for 15 seconds or so and then add the chicken. Toss continually until the noodles soften and are coated with the oil, and the chicken and scallion are incorporated. Drizzle the egg into pan and stir to combine.

When the pan is piping hot again, drizzle in the lime juice and brown sugar mixture. After 5 seconds, pull the pan from the heat and toss vigorously to coat. Add most of the basil and cilantro leaves (saving a pinch of each for garnish), the ground dried shrimp (if using), and the peanuts; toss to combine. Add the bean sprouts and toss again. Transfer to a serving plate and serve with a couple wedges of lime on the side. Squeeze fresh lime juice on top before eating.

*NOTE: Thai basil has an anise-like flavor, which is the flavor in black licorice. I only grow sweet basil in my herb pots, so that’s what I used to make this dish. You will probably have to hit a farmer’s market if you want the Thai basil. Sweet basil is the only option in main-stream grocery stores.

Thai Peanut Pasta Salad

FullSizeRenderPeanut allergy people and gluten intolerant folks, you might as well skip reading this post right now. My apologies in advance. But if you’re a fan of Thai dishes heavy on peanut, you’ll love this easy pasta recipe that can be eaten warm or cold. The recipe was requested by a Pioneer Press reader when I wrote the “In the Kitchen” column for that paper several years ago. It was served at the Marshall Field’s deli at the time (and might still be offered at Macy’s deli…), and executive chef Tim Tesch was happy to pass it along. After making it several times, I’ve made some adjustments—I’ve increased the peanut butter and sugar amounts, decreased the soy sauce, and added in some fresh garlic for additional flavor. 

The chicken can be grilled or fried in a pan, if making the dish during non-grilling season. (It’s never non-grilling season at our house. My husband grills year-round.) We like eating this while still warm for dinner, and then chilling the leftovers for lunches the next day. It’s great at either temperature. I suppose it’s the chilling of the pasta that gives it the “salad” name tag? Don’t let the title fool you—it really is a whole meal. Since it’s easy to make ahead of time, it’s great potluck fare, if you’re feeling generous enough to share with others. But you may just want to keep it all for yourselves. I’m OK with that.

Serves 4 to 6

1 pound chicken breast or tenderloin
Dash each of soy sauce, vegetable oil, and garlic salt
1 cup fresh or frozen peas (optional)
1/3 cup shredded carrots
4 scallions, sliced thin
2 tablespoons sesame seeds, toasted (in 375° oven for 10 minutes)
1/2 pound uncooked spaghetti pasta

For sauce

1/4 cup vegetable oil
2 cloves garlic, minced
1/4 to 1/2 cup peanut butter (I use 1/2 cup)
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons to 1/4 cup sugar (I use 1/4 cup)
Dash crushed red pepper flakes

1/3 cup dry roasted peanuts, chopped, for garnish

Toss chicken in dash each of soy sauce, vegetable oil, and garlic salt; grill or fry until chicken is no longer pink in center. Once cooled slightly, julienne or chop chicken. If using frozen peas, rinse them in cold water and let drain until thawed. In large mixing bowl, combine cooked chicken, peas, carrots, scallions, and sesame seeds. Set aside.

Bring water to a boil and break pasta into halves or thirds and cook according to package directions; drain. While pasta is cooking, make sauce. Pour oil into large sauce pan. Heat oil on medium, and add minced garlic. Cook until garlic turns golden brown. Add peanut butter, soy sauce, vinegar, sugar, and red pepper flakes. Continue to cook and stir on medium heat until all ingredients are incorporated, and sauce is smooth. May need to add 2 tablespoons to 1/4 cup water at this point to thin sauce to desired consistency. Pour sauce into bowl with chicken and vegetable mixture, and add cooked pasta. Using tongs or large wooden spoon, toss all ingredients around until sauce coats evenly. Serve warm with chopped peanut garnish, or chill to serve later. (Garnish with peanuts at time of serving.)

Curry Cabbage and Vegetable Salad

IMG_0804You won’t have trouble getting anyone to eat their vegetables when this salad is on the table. This sweet and sour slaw is a healthy substitute for traditional cabbage coleslaw, and goes well with grilled burgers, barbecued chicken, or ribs. Or add some cooked chicken right to the salad, and you’ve got a light summer meal in one bowl. I believe I got this recipe from a friend who had called it “Oriental Salad,” and it was a simple mix of mandarin oranges, cabbage, almonds, scallions, and chicken. But my males prefer veggies to fruit in a cabbage or lettuce salad, and my son Justin in particular has imposed the “no fruity-chicken” rule when he’s eating at our house. (That means he abhors the mixing of chicken and fruit in any recipe—no apple chicken crepes, etc.) So I started using the dressing recipe from the Asian salad on a mix of vegetables and a couple kinds of cabbage, and often avoiding the chicken. It’s become a summer staple. Oh, and this also boasts a creative use of ramen noodles, defying the myth that only starving college students eat ramen.

Serves 6-8

For salad

1/3 head of green cabbage OR 1/2 head of Napa cabbage, julienned
1/3 head of purple cabbage, julienned
2-3 carrots, peeled and grated
1 sweet red pepper, diced
1/2 cucumber, sliced and diced
1 cup frozen peas, rinsed in cold water and drained
2-3 scallions, sliced
1/4 cup sliced almonds, toasted*
2-3 tablespoons sesame seeds, toasted*
Optional: 1-2 cups chopped or shredded cooked chicken**
1 (3-ounce) bag uncooked ramen noodles, broken up into small pieces (discard flavor packet)

For dressing

1/4 cup vegetable oil
3 tablespoons granulated sugar
2 tablespoons white vinegar
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon coarse ground black pepper

In large bowl, combine green or Napa cabbage, purple cabbage (missing from the photo above), carrots, sweet red pepper, cucumbers, peas, and scallions. In jar or salad dressing cruet, combine oil, sugar, vinegar, curry, salt, and pepper. Put lid on jar and shake to mix. Pour dressing over vegetable mixture. At this point, salad can be refrigerated until ready to serve. Just before serving, add toasted almonds and sesame seeds, and stir to combine. Stir in broken up ramen noodles. Serve.

*To toast almonds, spread on baking sheet and place is 325° Fahrenheit oven for 10-15 minutes or until golden. To toast sesame seeds, spread on baking sheet and bake in oven for 5 minutes or just until golden.

**NOTE: A roasted rotisserie chicken from the grocery store is a real time-saver, if you want to add meat to this recipe.