New Asian Cuisine
| Welcoming Summer with Fast Simple Asian Recipes |
1 tbsp (15 mL) chopped fresh basil, chopped
1/4 cup (50 mL) store-bought poppy seed salad dressing
2 tsp (10 mL) Pampered Chef Asian Seasoning Mix (or see below)
1 tbsp (15 mL) rice vinegar
1 tbsp (15 mL) water
Salad
1 small cucumber
1/2 medium red bell pepper
1 1/2 cups (375 mL) shredded cooked turkey (8 oz/250 g)
4 large Boston or bibb lettuce leaves
Additional chopped peanuts and chopped fresh basil (optional)
Directions:
Combine peanuts, basil, dressing, seasoning mix, vinegar and water in a small bowl; set aside.
For salad, peel cucumber; slice into julienne strips, avoiding seeds. Slice bell pepper into thin strips. Shred
chicken; toss with half of the sauce. Set remaining sauce aside for dipping.
To serve, divide cucumber among lettuce leaves. Spoon turkey mixture over cucumber. Top with bell
pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.
Yield: 2 servings
NOTE: The recipe calls for Pampered Chef Asian Seasoning mix, but if you don’t have it, you can make
your own substitute: 2 tsp (10 mL) soy sauce, 1 tsp (5 mL) finely grated gingerroot and 1 finely minced
garlic clove.
1/4 cup (50 mL) store-bought poppy seed salad dressing
2 tsp (10 mL) Pampered Chef Asian Seasoning Mix (or see below)
1 tbsp (15 mL) rice vinegar
1 tbsp (15 mL) water
Salad
1 small cucumber
1/2 medium red bell pepper
1 1/2 cups (375 mL) shredded cooked turkey (8 oz/250 g)
4 large Boston or bibb lettuce leaves
Additional chopped peanuts and chopped fresh basil (optional)
Directions:
Combine peanuts, basil, dressing, seasoning mix, vinegar and water in a small bowl; set aside.
For salad, peel cucumber; slice into julienne strips, avoiding seeds. Slice bell pepper into thin strips. Shred
chicken; toss with half of the sauce. Set remaining sauce aside for dipping.
To serve, divide cucumber among lettuce leaves. Spoon turkey mixture over cucumber. Top with bell
pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.
Yield: 2 servings
NOTE: The recipe calls for Pampered Chef Asian Seasoning mix, but if you don’t have it, you can make
your own substitute: 2 tsp (10 mL) soy sauce, 1 tsp (5 mL) finely grated gingerroot and 1 finely minced
garlic clove.
1 small shallot – julienne
2 large limes – juice only
4 Thai chili peppers – minced
1 garlic clove – minced
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1. tuna
Dice tuna. Set aside in bowl and place in refrigerator until step 7.
2. Japanese cucumber
Dice cucumber. Set aside in medium mixing bowl (“mixing bowl”).
3. bell peppers (red, yellow and orange), shallots
Julienne bell peppers and shallots. Set aside in mixing bowl.
4. red grape tomatoes and yellow cherry tomatoes
Quarter each tomato and set aside in mixing bowl.
5. cilantro
Roughly chop cilantro. Set aside in mixing bowl.
6. garlic, Thai chili peppers
Mince garlic and Thai chili peppers. Set aside in mixing bowl.
7. lime juice, tuna
Add lime juice to tuna. Toss well to make sure lime juice covers tuna.
8. final steps
Add tuna and lime juice to mixing bowl. Add salt and pepper to taste. Toss well and serve immediately.
2 large limes – juice only
4 Thai chili peppers – minced
1 garlic clove – minced
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1. tuna
Dice tuna. Set aside in bowl and place in refrigerator until step 7.
2. Japanese cucumber
Dice cucumber. Set aside in medium mixing bowl (“mixing bowl”).
3. bell peppers (red, yellow and orange), shallots
Julienne bell peppers and shallots. Set aside in mixing bowl.
4. red grape tomatoes and yellow cherry tomatoes
Quarter each tomato and set aside in mixing bowl.
5. cilantro
Roughly chop cilantro. Set aside in mixing bowl.
6. garlic, Thai chili peppers
Mince garlic and Thai chili peppers. Set aside in mixing bowl.
7. lime juice, tuna
Add lime juice to tuna. Toss well to make sure lime juice covers tuna.
8. final steps
Add tuna and lime juice to mixing bowl. Add salt and pepper to taste. Toss well and serve immediately.
Thai Turkey Basil Lettuce Wraps
By Jaden Hair, Courtesy of The Pampered Chef
I recently took a trip to The Pampered Chef headquarters in
Chicago to host their first ever live online cooking show
featuring holiday recipes and decor tips. I had great fun,
thousands of people watched online and here is one of the
recipes that we made on the show. The original recipe calls for
chicken, but since I know that you’ll have plenty of turkey
leftover from Thanksgiving, this is a great way to use them!
Bottled poppy seed salad dressing gets the flavorful peanut
sauce off to a running start for these refreshing wraps.
INGREDIENTS:
Peanut Sauce
2 tbsp (30 mL) dry-roasted peanuts, chopped
By Jaden Hair, Courtesy of The Pampered Chef
I recently took a trip to The Pampered Chef headquarters in
Chicago to host their first ever live online cooking show
featuring holiday recipes and decor tips. I had great fun,
thousands of people watched online and here is one of the
recipes that we made on the show. The original recipe calls for
chicken, but since I know that you’ll have plenty of turkey
leftover from Thanksgiving, this is a great way to use them!
Bottled poppy seed salad dressing gets the flavorful peanut
sauce off to a running start for these refreshing wraps.
INGREDIENTS:
Peanut Sauce
2 tbsp (30 mL) dry-roasted peanuts, chopped
Tuna Ceviche
By Linda’s Yummies, Asian Inspired Recipes
Ceviche is easier to make than you’d think. The two main
ingredients are fresh fish (sushi grade) and lime juice. Don’t let
raw fish scare you from trying this recipe. The acid in the lime
juice cooks the fish without using heat (i.e, heat from
stovetop, oven or grill). Tuna along with fresh vegetables,
Thai chili peppers, and lime juice gives this dish a light, citrus
zing. Serve as an appetizer or side dish.
Serves 3-4
1/2 lbs tuna (sushi grade) – diced
1/2 cup Japanese cucumber – diced (or substitute English
cucumber)
1/4 large red bell pepper – julienne
1/4 large yellow bell pepper – julienne
1/4 large orange bell pepper – julienne
1/4 cup red grape tomatoes – quartered
1/4 cup yellow cherry tomatoes – quartered
1/4 cup cilantro – roughly chopped
By Linda’s Yummies, Asian Inspired Recipes
Ceviche is easier to make than you’d think. The two main
ingredients are fresh fish (sushi grade) and lime juice. Don’t let
raw fish scare you from trying this recipe. The acid in the lime
juice cooks the fish without using heat (i.e, heat from
stovetop, oven or grill). Tuna along with fresh vegetables,
Thai chili peppers, and lime juice gives this dish a light, citrus
zing. Serve as an appetizer or side dish.
Serves 3-4
1/2 lbs tuna (sushi grade) – diced
1/2 cup Japanese cucumber – diced (or substitute English
cucumber)
1/4 large red bell pepper – julienne
1/4 large yellow bell pepper – julienne
1/4 large orange bell pepper – julienne
1/4 cup red grape tomatoes – quartered
1/4 cup yellow cherry tomatoes – quartered
1/4 cup cilantro – roughly chopped