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Stuffed Aburaage with Somen
(From the Kitchen of Judy Lim
Yields 48 pieces)
– 6 packages fully cooked and seasoned fried bean curd (3.88-oz each) 8 pieces per package, rectangle type (e.g., Inari Sushi-No-Moto).
*You can purchase at Marukai (60 frozen pieces for $8.50) or H-Mart (60 pieces not frozen for $14.99)
– 1 package somen (8-oz.)
– 2 blocks kamaboko (6-oz. each), sliced into thin strips
– 8 ounces green ocean salad (seaweed salad)
– 6 ounces Tropics Oriental dressing (half of 12-oz. bottle), adjust to taste
*You can use any salad dressing with sesame/ginger in ingredients
Prepare seasoned fried bean curd (aburage) according to package directions and set aside. Reserve juices.
Break somen noodles in half before cooking. Cook somen according to directions on package. Drain thoroughly; cool.
Mix together somen, kamaboko, green ocean salad, oriental dressing. Squeeze aburage gently to remove excess liquid, add some of the juice into the mixture and stuff mixture into aburage.
Note: Very light and refreshing; easy to prepare and very popular at potlucks, also tasty without the aburaage and eaten as a salad.
Evelyn Chan shares the delicious Chinese Pasta Salad recipe she brought to the November 2012 general meeting.
Ulander Pang’s Chinese Pasta Salad
4 Tbls. vinegar
4 Tbls. sesame oil
4 Tbls. sugar
1⁄2 cup salad oil
1⁄2 Tsp. salt
1⁄2 cup soy sauce
1⁄2 Tsp. garlic powder
1⁄2 cup oyster sauce
1⁄4 Tsp pepper
4 Tsp. French’s prepared mustard
1 lb. On Lee Chinese egg-flavored thin dried noodles (or your favorite brand)
1⁄2 medium cabbage – shredded
1 bundle green onions – sliced, including white part
1⁄2 bundle cilantro – sliced, including stems
1⁄2 pound ham OR Chinese BBQ pork, sliced julienned
● Soak dried noodles in water to soften & separate. Place in boiling water for 1-2 minutes and remove to strainer and run under cold water. Refrigerate overnight.
● Shred cabbage & marinate overnight in apple cider vinegar and sugar to enhance flavor.
● Mix all ingredients for pasta sauce. Pour over noodles and allow to marinate for a few minutes. Mix in green onions, cilantro, shredded marinated cabbage (drain vinegar), and about 3⁄4 of the julienned meat.
● Top with remaining meat and allow salad to sit at room temperature before serving to develop flavors.
Crockpot breakfast potatoes
(adapted for the crockpot from numerous recipes)
• 2 lbs. potatoes
• 1 can condensed cream of potato soup (or your favorite flavor condensed cream soup) reduced-fat, reduced sodium okay
• 1 c. non-fat plain Greek yogurt (or non-fat sour cream)
• 1 onion, chopped and sauteed (or 1/2 c. dried minced onion, rehydrated with a couple Tbsp. of water)
• 1 c. shredded cheese (such as cheddar), optional
• ½ tsp. black pepper
• crumbled bacon, optional
Wash and peel the potatoes (or not). Cut the potatoes into bite-sized pieces (1″-1.5″ cubes). Boil the potatoes until a fork pierces easily. Drain and cool.
Mix the soup, yogurt, and onion together in a large bowl. Add the potatoes and ½ c. cheese and mix well.
Throw the mixture into a greased 3.5 qt. crockpot (spray with cooking spray) and sprinkle the top with remaining ½ c. cheese. Optionally, you may just mix all the cheese into the potatoes instead of putting any on top. You can put your crockpot insert into the fridge at this point and cook it in the morning. Otherwise, cook on high for 1.5 to 2 hrs. until the edges are starting to brown and the potatoes are heated through.
Quinoa and bulgur salad with cranberries and pistachios
(From the kitchen of Kathy Lee, adapted from Cooking Light (December 10))
1 cup uncooked quinoa
3/4 cup uncooked bulgur
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3 tablespoons finely chopped shallots
1 cup water
1 cup reduced sodium chicken or veggie broth
1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
1/2 cup dried cranberries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh parsley
- Rinse and drain quinoa and bulgur. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add water, broth, and salt to pan; bring to a boil. Add quinoa and bulgur; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and grains are tender. Remove from heat; set aside, and cool slightly.
- Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cranberries, and remaining ingredients; toss gently to combine.