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Tag Archives: soy sauce

Flat Belly Bowl

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I have this mission every night when I’m cooking dinner. Well, most nights. Ok, just lately.

The mission is called “no vegetable left behind.” That is, I try to use (within reason) as many different vegetables that are likely to taste good together in every dish. And so far, I haven’t found many that don’t go too well together.

Tonight I made a healthy and easy (yes, we like those two words used together), AND delicious (I sealed the deal for you right there) stir fry bowl. While I didn’t serve it with any carb, you are free to eat this whatever way you would like (without judgement).

The best part of this delicious bowl is that it is filled with fresh ingredients that are filling and great for promoting a taught tummy. (but, you don’t have to take my word for it – go ahead, Google it).

INGREDIENTS

1 medium onion, chopped
4 cloves garlic, minced
Bell pepper, sliced
2 Jalapeños, sliced (if you don’t like spicy, omit this, scale back or remove seeds before cooking them)
Kale or other greens, chopped (several cups)
Low sodium Soy sauce, about 1 Tb.
Fresh ginger, minced or grated
Raw Shrimp – about a lb. (deveined and shell removed)
Lime juice
Avocado, sliced
Sliced almonds, toasted
Cilantro, chopped
Olive oil

STEPS
1. Heat olive oil in large sauté pan over medium heat until heated. Add garlic, onions, peppers and jalapeños and sauté over medium heat until browned.
2. Add greens (a lot of greens, it amazingly cooks down very quickly). Sauté greens with the onion, pepper mixture until it just starts to wilt. Add soy sauce and fresh grated ginger. Stir. Add lime juice. Stir.
3. Add shrimp to pan and toss with ingredients. Cook for several more minutes, or until shrimp has turned pink and greens have cooked down and wilted.
4. Scoop into bowl and top with sliced avocado, toasted almonds and cilantro.

Enjoy! Leave me a comment and let me know how you liked it.

Thai Meatloaf with Peanut Sauce & Crispy Garlic Green Beans

At this point you have read the title of the post and already have an opinion of the entree. Meatloaf. You might even be judging it like it did something to you. You probably grew up with some version of it and it elicits strong memories. You might have an aversion to it, or you might delight in the memories of home cookery. Whatever side of the fence you stand on the idea of meatloaf, I propose that you reconsider your stance this one time. This is no ordinary meatloaf. It’s loaded with wonderful bright thai flavors like garlic, ginger, basil, chili, and lime and it’s iced with not ketchup nor tomato sauce, but sweet chili sauce and served with a dose of homemade peanut sauce. The flavors all blend together beautifully and create a super flavorful dish that your mom’s meatloaf doesn’t even hold a candle to (too much? I’m willing to bet…).

I just created this dish for the first time last night, but really it has been a product of obsession in the back of my mind for at least the last couple months. For some reason I just hadn’t gotten around to making it. Oh… and there was this time period where we were eating mostly vegetarian, so a loaf of meat doesn’t really fit in with that.

I knew that the base should include a mix of meats, as the best meatloaf (and for that matter, meatballs as well) come from adding some ground pork into the mix. I guess I just ruined this post for all my Kosher readers. I do a lot of thai cooking at home… many stir fries, noodle dishes and curries and always have a stockpile of asian cooking supplies in my kitchen. It also happens that we live in Seattle and are fortunate to have an abundance of asian cooking stores nearby that we can purchase the ingredients quite inexpensively. So really I have no excuse to not have cooked this sooner. It turned out even better than I had planned, and even as I am writing this a day later, I am one word closer to drooling all over my keyboard thinking about the leftovers that I GET to eat 😀 .

I really hope you enjoy it too, and if you do try it out, please leave a comment and let me know what you liked, or didn’t or any substitutions you made.

Thai Meatloaf

Servings: 4-6 people

3/4 lb. ground turkey
3/4 lb. ground pork
2 eggs
3/4 cup panko breadcrumbs (could substitute regular breadcrumbs)
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
zest of 1 lime
2 Tb. soy sauce
1 inch knob of fresh ginger, grated
1/4 cup fresh chopped basil (thai basil is preferred)
1 Tb. grill seasoning (I used a mix that I think was Montreal steak seasoning)
1 tsp. red chili flakes (Medium spiciness, level 3 at a thai restaurant – adjust accordingly)
1 Tb. green curry paste (this is optional, but I had it, so I used it)
Sweet Chili Sauce (I used probably about 1/2 cup, but enough to cover the top of the meatloaf)

Instructions:

  • Heat oven to 375°
  • I placed a foil lined pan below to catch any drippings from the sauce.
  • Combine all ingredients except the sweet chili sauce in a bowl and mash together with your hands until all ingredients have been properly distributed throughout the meat
  • I checked my seasonings at this point by taking a tablespoon of the meat mixture out and cooking in a pan with a little oil. My seasonings were to my liking, but if they aren’t for you, tweak the seasonings above.
  • Put all of meat mixture into an oiled loaf pan. I used sesame oil because I had it, but you can use any type of oil you have. Spread out the meat and press into the pan so that it is even on the top.
  • Pour the sweet chili sauce over the meat so that it covers it
  • Place into oven on the rack above the foil lined pan you placed below. If I had opted for a larger loaf pan, I probably wouldn’t have needed the foil lined pan.
  • Cook meatloaf to an internal temperature of 165°. This took about 1 hour and 15 minutes for ours to cook.
  • Enjoy!

Thai Peanut Sauce

I make my Thai peanut sauce using the ratios below. If you have more than 2-3 people eating, you will want to double or triple the recipe below.

1 rounded Tb. of peanut butter (crunchy or smooth, but make to use a natural kind like Adam’s)
1 Tb. soy sauce
1/3 cup sweet chili sauce

Warm up the peanut butter in a bowl in the microwave until it is just softened. Add the soy sauce and sweet chili sauce and mix until combined. Serve with the meatloaf.

Crispy Garlic Green Beans

Ingredients:

Green beans, 1 lb. (I used whole frozen green beans)
6 garlic cloves, peeled and thinly sliced (but really, the more the better)
kosher salt
1 Tb. peanut oil (or another oil with a high smoking point)

Slice up your garlic.
Pour the oil into a pan and heat it on medium-high heat.
Add the garlic into the oil. Saute until they start to turn a little brown.
Add green beans and saute until cooked through. Season with kosher salt to taste.

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