Thai Cabbage Rolls

Like Beef Burgundy, Bragiole, etc, there are several variations of a common recipe found throughout various culinary cultures.
In today's example we are looking at Cabbage Rolls. Here is a recipe for simple Southern Cabbage Rolls - http://southernfood.about.com/od/cabbagemaindishrecipes/r/bl30620u.htm
however, I did not have ground beef or lamb on-hand, and I wanted to use chicken.
thus if you google Thai Cabbage Rolls, Indian Cabbage Rolls, Hebrew Cabbage Rolls, there are many many variations of meats and/spices you can use to make essentially the same dish (although the flavor will be very different). For the Grape Leaf rolls, you have Greek, Moroccan, Mediterranean, Bulgarian, Turkish, and Lebanese. but I digress.
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In this line of thinking I came up with the following recipe (my own) last night for dinner:
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Abbie's Thai Cabbage Rolls
1 large head of organic cabbage
2 small cans (or 1 large can) chopped chicken breast (do not drain)
1 can light coconut milk
2 tbsp key lime juice (or lime juice)
2 tbsp olive oil (or cooking oil)
2 tbsp Massaman Curry paste (or curry powder can be used)
1 tbsp dehydrated onions - or 1 cup of fresh white onion
1 tbsp cumin
1 tbsp Minced Garlic
1/2 cup grated carrot
1 egg
Fresh Basil Leaves
Ginger
1 cup cooked Basamati Rice (or just rice)

Directions:
1) Prepare rice as normal, while it is finishing cooking...
2 In saucepan, heat olive oil, add 1 tbsp massaman curry paste, onion, garlic, ginger, carrot, and chicken. Then add half of the lime juice, half of the basil leaves. Cook over low heat and mash chicken gently with wooden spoon until fine and curry paste is mixed in and not lumpy. cover and turn off heat.
3) In large pot, bring 6-8 cups salted water to a boil. While waiting for it to boil, rinse off your cabbage, and peel the leaves off the head gently (try not to tear them).
Drop cabbage leaves 1 at a time into boiling salted water, cook for about 1 min, then remove from water gently with tongs, and immerse into ice water (I used a big plastic dish of ice water in the sink). Then place the cabbage leaf to dry on papertowels (I used a regular kitchen towel, folded, then covered that with a layer of paper towels). You want the cabbage to be "wilted" but not cooked fully.
4) When Rice is finished, sprinkle liberally with the cumin powder, mix. Then add rice to the chicken curry saucepan, and mix together. Add 1 beaten egg, mix together. This is your filling for the cabbage rolls.
5) Spoon chicken filling onto cabbage leaves (one at a time), roll the cabbage leaf "burrito-style" around the mixture, and place cabbage roll into glass baking pan. For the extra extra LARGE cabbage leaves, I used kitchen shears to snip them in half longways from the stem to the leaf) Continue rolling cabbage/filling until pan is full of cabbage rolls. One head of cabbage leaves should fill a 9x13 glass baking pan. It is okay if your rolls are of different sizes, as the leaves are different sizes, and people have varying sizes of appetite when you serve them. That's what I do anyway.
6) Preheat oven to 350 degrees.
7) In same saucepan as the chicken mixture (which by now should be empty), add coconut milk, lime juice, and 1 tbsp massaman curry paste. cook on low heat, mixing the paste into the milk. Add remainder of lime juice and basil leaves (tear them up in to small pieces).
8) Pour coconut "sauce" over the cabbage rolls. Cover your baking pan, and cook at 350 degrees for approximately 30-35 mins. Watch that the coconut milk bubbles, but does not come to a full boil.
Serves 6.

Cold Asian Salad

Abbie's Cold Asian Salad
(measurements approximate, as I typically just season everything to taste. I tried to be as accurate as possible though). THIS CAN BE a GLUTEN FREE recipe.

Ingredients:
1/2 bag of Kroger's premade Asian Slaw (basically it's julienned carrots, red cabbage, and broccoli in a bag fresh)
1 box of gluten-free elbow noodles
2 chicken breasts
1/2 bottle of Asian Peanut Sauce (you can buy this premade, or make it yourself)
** I made my own with this recipe: **
2 large scoops of crunchy organic Peanut Butter
2 tbsp Tabasco Sauce or hot sauce (to taste, more if you like it spicier)
1/3 bottle of Trader Joe's Soyaki sauce (or see substitutions)
1 tbsp Ginger (spice powder)

Directions:
1) cook the noodles, drain, run them under cold water, drain (repeat if necessary, you want the noodles to be cool). Put noodles in big salad bowl.
2) boil the chicken, then chop, add chicken to the salad bowl.
3) Add the slaw mix to the salad bowl.
4) IF making your own sauce: In small saucepan, heat the Asian Peanut Sauce Ingredients until mixed and PB is not clumpy. the peanuts in the crunchy PB will float on top, that is okay. Put the Sauce mixture into a bottle or bowl and refridgerate to get it cold. Shake well before putting on the salad.
IF NOT making your own sauce, just be sure the sauce is refridgerated first.
5) Finally, pour Asian Peanut Sauce over the salad, mix well to coat all the ingredients.
Chill (if needed) and Serve. Serves 6 (or big portions for 4).

Substitutions:
1) Alternative to Trader Joe's Soyaki Sauce: You can substitute gluten-free soy sauce, water, garlic powder, and some sugar or sweetener to make your own gluten-free soyaki sauce)
2) Can use 2 cans of Canned Chicken (drain the excess water) instead of having to cook/chop the chicken breasts. It's faster.
3) Can use any noodle you want. I happened to have the elbow noodles in my cupboard at the time.
4) For the Asian Peanut Sauce - Can use grated ginger root instead of the spice powder, if you prefer.
5) Can add more peanuts if you prefer.
6) I think chopped water chestnut would also be tasty in this salad.
7) You can use canned Tuna instead of Chicken if you desire.
8) If you're trying to low-carb, then you can use spaghetti squash as the noodles instead of pasta.

Low-Carb Pad Thai and Low-Carb Mojito Recipes

Low Carb Mojito
1 oz vodka
4 oz Fresca
1 Fresh Mint Sprig (crushed/ground gently into bottom of drink)
Ice Cubes (if needed)
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Low Carb-Pad Thai
I researched this on the internet before making it. However, this recipe is my own, not copied from someone else.
Ingredients needed:
1 Spaghetti Squash
Chopped up Celery
Chopped up Radish (small radish)
Satay Peanut Sauce (or any Thai Peanut Sauce) I get mine at Trader Joes.
Olive Oil
2-3 Fresh Basil Leaves (chopped or torn up) or add more to taste.
1/2 cup chopped Peanuts (unsalted)
1 Can of White Chicken Breast (chopped)
1 Egg
Lime juice
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How to prepare it:
Follow these instructions for How to Cook Spaghetti Squash.
While your Squash is in the oven, prepare the other ingredients.
Put the spaghetti squash strands into a bowl. We only need 1/2, but save the other 1/2 for another meal (unless doubling this recipe). Since the strands are already hot this helps to prepare the meal faster.
NOTE: This cooks FAST so have your ingredients ready to go before turning on the stove-top burner.
In a skillet (or flatpan) pour some olive oil (enough to coat the bottom of the pan).
Heat oil on Medium heat while you are adding the ingredients. Add the Spaghetti squash, Celery, Radish, Peanut Sauce, Chicken (drained), chopped Peanuts, Basil Leaves, and egg.
Stir ingredients slowly until entire mixture is mixed/heated/and is sizzling slightly on the bottom (but do not burn it). Usually takes about 3-5 minutes to heat up as you stir.
Serve with lime wedge (or lime juice squirt on top) for flavor.
Makes 4 servings (or 2 large servings if you are super hungry).
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Substitutions:
You may use any other meat or meat substitute instead of chicken (ie: shrimp, tuna, tofu, etc).
You may use Bean Sprouts and chopped Green Onions instead of celery and radish. I just didn't have any on hand last night. I also felt that the Radish would give the dish an extra KICK, and so it worked out beautifully.
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Enjoy!

Makin' Pad Thai from whatever I can find in my kitchen without going to the store . . .

Sauce: 2 heaping tablespoons of Reduced Fat Creamy Jif Peanut Butter, 30-40 dashes of Tabasco Sauce, 1/4 cup Light Soy Sauce, a few shakes of Garlic Powder, 2 sweet & Lo packets. Stir over low heat until saucy. Add 1 can of chicken, some basil, and frozen chopped spinach. Continue stirring until mixed well.

Noodles: Quinoa Spaghetti noodles - Il Denti!

After Sauce is done and Noodles cooked/firm - drain noodles but keep them in the pan, turn heat on low. Add a bit of liquid Egg Whites, stir until eggs whites cook, add sauce and toss with noodles until consistency is what you want.

Dash of Lemon Juice (I couldn't find lime), and sprinkle chopped nuts on top (all I had was the leftover chopped almonds from the Baklava.

Serve warm, with plenty of water to douse your tastebuds with when the spice sets in.

In hindsight, I would have made more noodles or 1/2'd the sauce recipe - I made enough for an entire 2nd batch. IF I had done this, I'd have made 6-8 full servings.

Enjoy - Love always Abbie the madcap cook!

EASY Thai Recipes - a la VSLane

Photo Credit. Craving Thai Food anybody?
Ok I do have a motive, I'm making Thai for my girlfriend Kymry tonight, as she is visiting for dinner. BUT I have some "shortcuts" I use for making Thai food, and I thought what the heck I will share. I am all about EASY cooking.
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Thai - Coconut Soup
1 Can Coconut Milk (lowfat if possible)
1/2 of a bag Kroger, frozen Asian Vegetables (should contain mushrooms, slivered green beans, onions, etc.)
1 Ginger Tea Bag (aka raw ginger in a tea bag - can get this at Trader Joe's usually)
1 Can of Chicken Broth (or Veggie broth if you are vegetarian)
1 healthy spoonful of Thai Curry Paste (I use Green Chili Paste - can find at Kroger, Publix, etc. Usually in the aisle with the Asian sauces etc.)
Soy Sauce (low sodium version to taste)
Lime Juice (to taste)
MEAT (if desired - 1 can tuna, or 1 can chicken, or just leave vegetarian- your choice)

Instructions: Put all the above ingredients into a saucepan (I usually let the ginger teabag hang into the pan, but tie it to the handl eof the pan, so it steeps like regular tea), and simmer on the stove, stirring every so often (to ensure no boiling or burning occurs, you are cooking with MILK afterall - for about 15-20 mins. I like mine thoroughly heated.
WHY is this recipe easier than others? no hunting for real lemongrass and kaffir lime leaves, etc. All the lemongrass/lime leaves/garlic/cardamom/spice/etc is in the Thai Curry paste already. Also, many recipes call for "fish sauce" which is just another version of Soy Sauce anyway. Also since Kroger has all the veggies in one frozen bag anyway, it's easier than cutting them all up from scratch. And who the heck knows the difference anyway? it will taste fresh, since it's frozen and simmers into your soup. I love it!
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Thai Curry over Rice (Quinoa can be used instead of rice)
1 Cup of cooked rice (or more if you want a lot)
1 Can Coconut Milk (lowfat if possible)
1-2 tbsp Olive Oil
MEAT (if desired - 1 can tuna, or 1 can chicken, pre-cooked chicken cubes, or just leave vegetarian- your choice)
Veggies (I use frozen veggies, or a mix of canned and frozen - again your choice - but if you use raw veggies you may want to precook them so they are soft and not too hard)
2 Tbsp Thai CurryPaste (your choice as to which kind - I like to try different ones with different veggies)
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Instructions: Cook rice or quinoa as normal. Set aside but keep warm (or if you can handle it, cook this at the same time as the curry mixture). In large skillet (preferably one that has a lid), add olive oil, then curry paste and meat, cook the paste and meat together in the olive oil for a few minutes on low heat. Do not heat too high, oil will spatter (ug). Gradually, add coconut milk and stir gently. After thoroughly mixed, start adding frozen veggies. Simmer mixture on low heat with lid on (or lid slightly off center to allow some air to escape), until veggies are cooked/hot but firm, etc.
Serve Curry mixture atop rice/quinoa. voila. Tastes just like the restaurant versions.
Abbie's Fave combos:
1) Panang Curry paste with veggie mix of Red & Green bell peppers, baby carrots or carrot slices, spinach leaves or fresh basil leaves, etc.
2) Massaman Curry Paste with veggie mix of potatoes, cashew nuts, avocado slices, spinach leaves, broccoli, cauliflower, carrots, etc.
3) Yellow Curry Paste with green beans, mushrooms, spinach, carrots, etc.
4) Green Curry Paste - green beans, bamboo shoots (can find these canned usually), water chestnuts, etc.
WHY is this recipe easier than others? no hunting for all the ingredients individually that are in the Curry Paste already. Most all the veggies can be found via frozen bag or canned goods anyway, it's easier than cutting them all up from scratch. I love it!
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Thai Iced-Tea
Thai Tea Leaves (or Red Rooibos Chai Tea bags)
Evaporated Milk (or combo of Heavy Whipping Cream & Sugar/Splenda)
Honey
Stevia (or other sugar substitute)

Instructions: Steep tea in saucepan. Sweeten with Stevia & Honey to taste. AKA pretend you're making good old southern sweet tea. Put tea in pitcher or large jar and cover. Refridgerate until cold (aka 2 hrs). I like to leave the teabags IN the tea even while refridgerating.
When ready to serve, pour tea mixture into a glass of ice cubes, and pour healthy serving of Cream or Evaporated Milk over top of the tea. Stir. Add more Stevia if desired.
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Everything turned out great, but I wanted to let you know some things I did in variation:
1) I added Vanilla Caramel Sugar Free Creamer powder into my Thai Tea to get some more vanilla flavor.
2) Discovered that the "Thai Kitchen" brand curry paste is very WEAK compared with the kind I normally buy at the Farmer's Market Store here in Atlanta. So we added a LOT of curry to the food I made for Kymry.
3) I admit I did cook the veggies in the curry mixture too long, so they were softer than I wanted, but the meal overall tasted great. Just texture preference on my part I suppose.
4) For the Coconut soup I didn't have chicken broth or veggie broth, so I just used water, but the soup was a little bit weaker than I would have liked. I will do that next time.