Asian Noodle Salad

Ingredients

• 1 package linguine noodles, cooked, rinsed and cooled
• 1/2 head sliced napa cabbage
• 1/2 head slicked purple cabbage
• 1/2 bag baby spinach
• 1 whole red bell pepper, sliced thin
• 1 whole yellow bell pepper, sliced thin
• 1 whole orange bell pepper, sliced thin
• 1 bag bean sprouts
• chopped cilantro, to taste
• 3 whole scallions, sliced
• 3 whole cucumbers, peeled and sliced
• 1 can whole cashews, lightly toasted

For the dressing

• 1 whole lime, juiced
• 8 tablespoons olive oil
• 8 tablespoons soy sauce
• 2 tablespoons (up to 3) sesame oil
• 1/3 cup brown sugar
• 3 tablespoons fresh ginger, chopped 
• 2 cloves garlic, chopped
• 2 whole hot peppers or jalapenos, chopped
• chopped cilantro, to taste

Preparation

1. Mix salad ingredients together. 
2. Whisk dressing ingredients and pour over salad.
3. Serve and enjoy!

Green Curry Chicken with Basil

1 can (14 ounces) coconut milk
1/3 cup vegetable or chicken stock
1/4 cup chopped basil leaves
2 to 3 tablespoons fish sauce (can substitute soy sauce if desired)
1 to 4 tablespoons green curry paste
2 tablespoons brown sugar
1 1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots, and peas
3/4 pound boneless skinless chicken breast, cut into 1-inch pieces
Cooked Jasmine rice

1. Mix coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; simmer 15 minutes.

2. Stir in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.

3. Serve over rice.

Szechuan Chicken Stir-Fry

1 tablespoon dark sesame oil, divided
1/2 cup fat-free, lower sodium chicken broth
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons chile paste (such as sambal oelek)
2 teaspoons cornstarch
1/4 teaspoon salt (optional)
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup diagonally cut snow peas
1/2 cup vertically sliced onion
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
2 cups hot cooked long-grain white rice
1/4 cup sliced green onions
1/4 cup chopped unsalted roasted peanuts or cashews

1. Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.

2. Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions and peanuts.

Calories: 420; Fat: 16.7g (2 g. sat fat); Protein: 32g; Carbs: 32g; Fiber: 2.7g; Chol: 66mg; Sodium: 478mg

Couscous w/ Apricots

We made this serving size and it is enormous - could easily serve 20 people. If you are planning on serving less than that you will have to divide the recipe!

Ingredients:

6 cups of water

9 Tablespoons of olive oil

4 teaspoons of salt

2 boxes of plain (original) couscous

1 box of pine nut flavored couscous

3 cups of dried apricots (sliced thin)

5 teaspoons of cinnamon

1 teaspoon ground allspice

Directions:

• Combine couscous, apricots, cinnamon, allspice, and pine nut packet in a large bowl - set aside
• Combine water, oil, & salt in saucepan; bring to boil
• Add boiling liquid to couscous bowl and cover immediately with tinfoil
• Let stand for 5 minutes or until water is absorbed
• Uncover, fluff with fork
• Can be served room temperature

PS - If I were going to divide this into a smaller portion, I think I would use just the box of pine nut couscous and maybe not use the entire seasoning packet that comes with it.

PPS - If you don't want to buy the pine nut couscous or can't find it you can use 2.5 cups of toasted, chopped pistachios, 1.5 cups of onion, and 6 tablespoons of fresh, sliced basil and stir it into the couscous after everything is finished.

Spinach Tiropites

Ingredients

• 1 1/2 lb spinach, tough stems removed, well rinsed, and coarsely chopped
• 1 1/2 cups crumbled feta cheese
• 1/2 cup grated kefalotiri, Parmesan, or pecorino cheese
• 4 eggs, lightly beaten
• 2 Tbsp. chopped fresh mint
• 1/2 teaspoon ground nutmeg
• salt and group pepper to taste
• 1/2 lb filo dough, thawed if frozen
• 1/2 cup unsalted butter, melted and cooled

Directions

Heat a large frying pan over medium-high heat. Add the spinach with only the rinsing water clinging to the leaves, cover, and cook until wilted, about 1 minute. Drain well on paper towels, then squeeze out as much of the remaining liquid as possible. Place in a large bowl and add the cheese, eggs, mint, and nutmeg. Stir well to combine. Season with salt and pepper.

Preheat over to 375 degrees F (190 degrees C).

Lightly butter a baking sheet. Cut the stack of filo sheets lengthwise into 3 equal strips. Remove 1 strip and cover the remaining filo with a slightly dampened kitchen towel to prevent it from drying out. Place the strip on a work surface and brush lightly with melted butter. Place another strip on top. Brush the second strip lightly with melted butter. Place a heaping teaspoonful of the filling about 1 inch from the bottom of the strip. Fold the uncovered end over the filling on the diagonal to form a triangular shape. Bring the bottom of the triangle up against the straight edge. Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry. Brush lightly with melted butter. Place on the prepared baking sheet. Repeat with the remaining filo and filling.

Bake until golden, about 15 minutes. Remove from the oven and transfer to a platter. Serve hot, warm or at room temperature.

Makes 30 triangles; serves 6

Yellow Curry w/ Mixed Veggies

Ingredients:

• 1 cup vegetable stock
• 1 cup coconut milk
• 1/2 cup 1-inch cubed potatoes, boiled
• 1/2 cup 1-inch carrots, boiled
• 1 cup small broccoli florets
• 1 cup small cauliflower florets
• 1 Tbsp. fresh minced ginger (remember to peel it, Billy!)
• 1 tsp. sugar
• 1 tsp. crushed garlic
• 1/4 tsp. tumeric powder
• 2 tsp. curry powder
• 3 Tbsp. chilli sauce
• Salt, to taste

Instructions:

• In a medium pot, combine the vegetable stock and the coconut milk and bring to a boil over medium heat. Boil for 2 to 3 minutes.
• Add the veggies. Return to a boil and cook for an additional 2 minutes.
• Add the remaining ingredients (spices, etc.) and stir well. Cook for an additional 5 minutes.
• Serve hot over steamed rice or with na'an!