Thai Spaghetti Pasta Salad

I LOVE Thai food.
This Thai Spaghetti Pasta Salad recipe starts with spaghetti noodles and is full of fresh veggies, then tossed with a creamy, peanut based Thai dressing.

Ingredients

8 ounces of spaghetti cooked to al dente
1 cup shredded red cabbage
1 cup shredded carrots
1/3 cup very thinly sliced red peppers
1/3 cup thinly sliced green onions
1/2 cup roasted peanuts plus more for garnish
1 handful cilantro leaves chopped, plus more for garnish

Dressing

1/4 cup white wine vinegar
1 Tbsp sugar
2 Tbsp vegetable oil
1/2 Tbsp sesame oil
1/2 Tbsp soy sauce
3 Tbsp smooth peanut butter
1 clove garlic minced
salt to taste

Instructions

• Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
• Mix dressing ingredients together until smooth.
• Toss salad ingredients together with dressing. Refrigerate Garnish with peanuts and cilantro

FROM:  Family Fresh Meals.com

Asian Braised Pork shoulder

This recipe comes from Marina at Circle B Ranch.

Ingredients

Extra-virgin olive oil
One 3-pound pork shoulder  (or Boston Pork Roast)
Kosher salt
5 cloves garlic, smashed and finely chopped
One 2-inch piece ginger, peeled and grated
1/2 cup soy sauce
1/2 cup rice wine vinegar
3 to 4 cups chicken stock
1/2 cup hoisin sauce
1/2 cup brown sugar
1/4 cup sambal oelek (Chili Paste - Can substitute Siracha)
1/4 tsp 5 spice
Zest and juice of 1 orange, zest removed in wide strips with a peeler

Instructions

1. Preheat the oven to 300 degrees F.
2. Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
3. Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, hoisin sauce, brown sugar, sambal, 5 spice, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
4. Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
5. When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
6. Serve the pork draped with the sauce. Also serve the pork shoulder with Pickled cucumber and daikon salad.

Pickled cucumber and daikon (radish) salad.

Ingredients

2 carrots, julienned
1 hothouse cucumber, sliced thinly, preferably on a mandoline
1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
3/4 cup rice wine vinegar
1/4 cup fish sauce
2 tablespoons brown sugar
1 tablespoon sambal oelek (Chili Paste - Can substitute Siracha)
1 teaspoon grated ginger
1 clove garlic, smashed and finely chopped2 scallions, sliced thinly on the bias

Directions

In a large bowl combine the carrots, cucumbers and daikon. 

In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry. 

Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions. 

Springfield Style Cashew Chicken

Did you ever eat at Gee's East Wind?
Or today at Leong's?
This is where the true Springfield Style Cashew Chicken originated.
Today, you can purchase Leong's famous sauces at Harter House also.

My dad's favorite restaurant was Gee's East Wind.  (His other favorite was The Shady Inn)
We got to eat at Gee's often, especially if we had out of town guests visiting.

I learned to make this recipe when I was still living at home because my dad got the owner to give him the recipe.

I also included this recipe in the first Harter House Cookbook that we published.

INGREDIENTS
1/2 lb. Boneless chicken breast per person

2 eggs per pound of chicken

1/4 cup milk per egg
flour, salt and pepper

Peanut oil, for frying

Cut chicken into small pieces about 1/2 to 3/4 inch

Flour well and let stand in flour for 15 minutes.

Mix Egg, milk, salt and pepper. 

Remove chicken from Flour and let stand in egg mixture for 10 minutes,

Roll in flour and deep fry in peanut oil.

Keep warm in oven set at 200degrees.

SAUCE
2 chicken bouillon cubes per 1 cup water

2 Tablespoons cornstarch
1 teaspoon sugar

2 teaspoons oyster flavor sauce

Boil water and dissolve cubes. 

Remove 1/4 cup broth and mix in cornstarch until smooth.

Pour back into broth with other ingredients and let thicken.

Pour sauce over chicken, top with cashews and chopped green onions.

Serve with rice, soy sauce and hot mustard if desired.

NOTE

My hot mustard is Coleman's dry mustard made into a paste by adding  a small amount of water.

Orange Chicken

Prepare rice and serve this Orange Chicken over rice.

Ingredients for the Chicken

2 lbs. Boneless, skinless chicken, cut into 3/4 inch pieces.

1 egg

1 1/2 Teaspoon salt

1 pinch black pepper

2 Tablespoons oil, divided, plus more for frying.

1 cup Flour

For the Sauce

1 Tablespoon cornstarch

2 Tablespoon rice wine

1/4 cup water

1 Teaspoon sesame oil

3 Tablespoons soy sauce

10 Tablespoons sugar

10 Tablespoons white vinegar

zest of one orange

To Finish

1 1/2 Tablespoons ginger root, minced

2 teaspoons garlic, minced

1/2 teaspoon red chili pepper crushed

Instructions

To make the sauce, combine 1 tablespoon corn starch, rice wine, water, sesame oil, sugar, white vinegar, and orange zest. Set aside.

In another bowl, add the egg, salt, pepper, and 1 tablespoon oil.  Wisk together.

In a separate bowl, add flour.

In a large frying pan or wok, heat oil to 375 degrees.  (drops of added water will pop when oil is hot)

Dip chicken pieces in flour, then egg mixture, then flour again.

Fry chicken till golden and crisp.  about 4 minutes.  Do not crowd chicken.

Transfer to a paper towel lined plate and repeat with additional chicken pieces.

When you are done with the chicken, Drain all but 1 tablespoon oil from skillet.

Add ginger, garlic, and crushed red pepper, cooking for about 15 seconds.

Add the orange sauce and bring to a boil.

Turn off the heat and add chicken to the sauce or pour sauce over the chicken and rice after being plated.

NOTES

Garnish with cut green onions, and a side of pickled ginger\, optional.

I also like a hot mustard. I use Coleman's dry mustard and make it into a paste by adding just a little water.

Easy Beef Stir Fry

 

Ingredients

• 2 tablespoons vegetable oil divided
• 1 pound Harter House Beef Stir Fry
• 2 tablespoons cornstarch
• 4 cups mixed vegetables - Broccoli, red pepper, carrots, green onions,  mushrooms, sprouts

Sauce

• 3 cloves garlic minced
• 1 teaspoon minced ginger
• ⅓ cup orange juice
• ⅓ cup water
• ¼ cup low sodium soy sauce
• 3 tablespoons brown sugar
• 1 ½ teaspoons sesame oil
• 1 tablespoon cornstarch

Instructions

• Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
• Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
• Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
• Combine sauce ingredients except corn starch in a bowl and stir well.
• Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
• Serve with noodles or over rice.  Sprinkle with Sesame Seeds, optional.

From Spend with Pennies

I like hot mustard on the side.

I use Colman's Dry Mustard

Just add a little water till it is the consistency you like.

Hot Mustard with a twist.

2 1/2 tablespoons Colman's Mustard Powder

1/4 teaspoon onion powder

1/4 teaspoon salt

1 tablespoon very hot water

1 tablespoon rice vinegar

1/2 teaspoon honey

Mix the mustard powder, onion powder and salt in a small bowl.  Add the hot water and stir till well mixed.  Add the rice vinegar and stir well.  Stir in the honey.  Let stand at least 15 minutes up to 2 hours.  The heat will mellow the longer it stands.

From Cooking Bites

Thai Shrimp and Carrot Salad

I am always looking for new recipes for myself and for my Harter House friends. Today I found this fresh Asian Salad compliments of Whole Foods.

A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.

















Serves 6
Ingredients

8 ounces uncooked rice noodles
1/4 Cup lime juice
1/4 cup rice vinegar
1/8 teaspoon crushed red chile pepper
1/2 pound cooked, peeled and deveined medium shrimp with tails removed
3 cups shredded carrots
1/2 cup dry-roasted unsalted peanuts
1/2 cup sliced shallots
1/3 cup chopped fresh mint



Method

Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.

Nutrition

Per serving: 290 calories (70 from fat), 8g total fat, 1g saturated fat, 75mg cholesterol, 160mg sodium, 61g total carbohydrate (8g dietary fiber, 7g sugar), 24g protein