Posted: October 18, 2013 | Author: Becky Johnson | Filed under: Asian Dishes, Beef, Chicken, Pork, Seafood/Shrimp, Turkey, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: chicken, hoison, Moo shoo, moo shu, mu shu, pork, rice pancakes, shrimp, soy sauce, tortillas, veggies |
“Come, let’s be a comfortable couple and take care of each other! How glad we shall be, that we have somebody we are fond of always, to talk to and sit with.” Charles Dickens
My husband Greg and I love our little pleasurable routines. It really doesn’t take much to make us happy. We don’t need high adventure, fast cars, tall mountains, or Broadway plays. We get a kick out of watching Jay Leno’s “headlines” segment on Monday nights and reruns of “30 Rock”. We can’t wait to snuggle up on Sundays to watch Downton Abbey when it reappears on PBS this winter. He often watches sports, while I contentedly piddle on Facebook from a comfy loveseat nearby.
We enjoy quiet road trips with Dean Martin and Frank Sinatra playing in the background more than attending rousing stage concerts. Greg stands and greets me with a kiss every morning as I stumble into the kitchen; me waking up to my first cup of coffee two hours after he’s greeted the morning. We watch Brian Williams tell the news every evening (in his friendly voice, even the worst disasters sound less terrible). Then I serve our suppers, all prettily plated, as we eat in living room, our feet up, hearts at ease. We usually clean up the unbelievably messy kitchen, afterwards, together.
During the summer we meet outside on the porch swing for Happy Hour and conversation at 5:00 p.m. We go to bed, each reading our e-books, a glass of ice water on my bedside table. I slather on Lemon Cream Lotion and Greg always says I smell like lemon pie before he kisses me goodnight, wishing me sweet dreams. Then he hands me the treasures that have somehow gathered on our bed during the day: hair clips, reading glasses, books, jewelry, pens and notebooks, stray socks, apple cores — clearing room for us to ease under the quilt and fall asleep.
We’re mostly One-Note Nellys without much need for variety or grand adventures. We find, in the comfort of each other’s company, all the thrill we generally need. A free evening with nothing planned is typically our idea of perfection.
Our date night’s are inevitably to our favorite Asian restaurant, John Holly’s, followed by a movie. At John Holly’s I always order the same thing: Moo-Shu Veggies. I pile them up on thin rice pancakes with a drizzle of thick salty-sweet Hoison Sauce and dash of sriracha, then rolled the delicious stuff up like a burrito.
This quick and savory-sweet recipe for Moo-Shu uses thin uncooked flour tortillas (easier to find than rice pancakes) and has become one of my favorite veggie based cook-at-home meals now. Greg likes it with chicken but you can substitute edamame, tofu or scrambled egg (or combo thereof) to avoid meat and make this easily vegetarian or vegan.
Easy Moo Shu Veggie or Chicken Wraps
1 16 ounce package of pre-shredded Asian or colorful Cole Slaw mix
1 cup fresh snow peas, chopped into ½ inch pieces
1 cup fresh chopped mushrooms, any kind
1 cup chopped or shredded cooked chicken (or sub 1/2 cup diced tofu, edamame or raw egg, whisked)
1 large clove garlic
1 T. olive oil
1 T. sesame oil
3 T. soy sauce
1 T. maple syrup, honey, molasses or brown sugar
salt & pepper to taste
4- 5 uncooked Tortillas (or the thinnest pre-cooked tortillas you can find)
½ cup Hoison Sauce (in Asian sections)
¼ cup hot chili sauce or sriracha (optional, if you like heat)
1/2 cup cashew pieces or sliced almonds
In a large skillet or walk, heat oils and 1 minced fresh garlic clove. Toss in slaw, chopped snow peas and mushrooms. Add chicken and/or tofu/egg. Cook until tender-crisp. Add soy and your choice of sweetener. Heat through. Add salt or pepper if needed to season.
Lightly cook/brown the tortillas on a flat skillet. Put about ½ cup of the hot veggie mix down the middle of each tortilla. Sprinkle with 2 T. sliced almonds or cashew pieces. Drizzle on Hoison and dot with a little hot chili sauce or shriracha if you enjoy some heat with your Asian food.
Roll up like a burrito and slice on the diagonal, in half to serve.
Variations: Use any veggies you like: peppers, bean sprouts, water chestnuts, celery, some fresh grated ginger – use your taste and imagination. Try using leftover beef, pork or shrimp instead. Experiment with different nuts or sesame seeds, sliced green onions, crispy Chinese noodles or fried won ton strips, perhaps a squeeze of fresh lime.
Posted: August 18, 2012 | Author: Becky Johnson | Filed under: Appetizers, Asian Dishes, Uncategorized | Tags: Asian meatballs, green onions, hoison, jasmine rice, meatballs, sesame seeds |
(Becky, the Mama.)
“Now, that’s a good meatball,” my husband said as he took a bite of these amazingly moist Asian meatballs.
Quick. Name the scene and the movie that came to my mind in that moment.
If you guessed the scene with Rosie and the meatballs from The Wedding Singer, well, you get this free recipe for meatballs in your inbox today!
And if you didn’t guess correctly, you not only get the recipe free, but here’s the dialogue from the movie that left me smiling.
Adam Sandler is teaching a darling little old lady singing lessons, so she can sing to her husband on their 50th wedding anniversary. As he turns to leave after the lessons Rosie says, “But your payment!” And Adam Sandler’s character Robbie says, “My payment. Can I get it to go?”
Rosie calls from the kitchen, emerging with a sauce pan. “You’re such a sweet boy…letting an old woman pay you with meatballs.”
Robbie dismisses her protest. “They taste so good, it’s like I’m ripping you off.”
“I don’t have any clean Tupperware.”
“All right, definitely next time.”
“Don’t be silly. Now hold out your hands.”
He obeys and she plops a giant messy meatball in each of his hands and encourages him to taste one on the spot. He sweetly obliges, in spite of the awkwardness and takes a bite, then looks up at her and smiles. “That’s a good meatball.”
Let me tell you, the recipe for these meatballs are so good you’ll have people begging to eat them out of their hands!
They are made from ground turkey, so it is a surprise how moist and savory they taste. The sauce is just to die for: thick and rich, sticky with hoison sauce balanced by the tang of lime and vinegar and chopped green onions. Serve over rice with assorted chopped veggies and you’ve got a one bowl wonder.
Unless, that is you prefer to skip the fork and bowls, and eat them with your hands, Wedding Singer style.
Sweet n’ Savory Asian Meatballs
Preheat over to 400 degrees.
Ingredients for Meatballs:
1 lb to 1.25 lb ground turkey
3 peeled cloves garlic
1/4 red onion
1/2 t. salt
1 t. pepper
1 T. sesame oil
1 T. olive oil
1 1/2 pieces soft fresh bread, torn into small pieces
1 inch square, fresh peeled ginger
Directions for Meatballs:
Put all ingredients into food processor and process the above into a thick meatloaf like mixture. Add more oil or a little water if needed to keep the processor moving. Roll and pat this mixture into 1 1/2 inch meatballs. Mixture will be a little sticky so you may want to grease your hands with a little olive oil, to help the process. (They don’t have to be perfectly round either… ) Don’t worry, the meatballs firm up beautifully, but also stay moist, when cooked. )
Bake uncovered 400 degrees in an oblong Pyrex pan that has been sprinkled with olive oil, turning periodically, and baking until the meatballs are golden on the outside and cooked on the inside about 20 minutes. If they are cooked through but not browned, run them under the broiler to get the outsides nice and brown and crispy!
Ingredients for Sauce:
2/3 c. bottled hoison sauce
1/4 white or rice vinegar
1 grated garlic clove
1 t. grated fresh ginger
1 T. soy sauce
Juice from 1/2 fresh lime
1 T. sesame seeds
2 T. chopped green onion
Directions for Sauce and Putting it All Together:
Put first 5 ingredients into a big sauce pan, and simmer for about a minute, until good and hot. Add juice from lime and then, gently put cooked meatballs in sauce and cover them all with sauce, heating until the meatballs are nice and hot.
Sprinkle with sesame seeds and chopped green onion. .Serve over rice (jasmine is our favorite) with any steamed or sautéed vegetables that you like. (May also garnish with chopped peanuts and cilantro and additional lime or hot sauce, if you like.)
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The Title: Sweet n Savory Asian Meatballs
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