Vegetable Sushi

Ingredients
1 1/4 pounds sushi rice (2 3/4 cups)
3 cups water
1/4 cup mirin, plus additional for moistening nori
5 sheets nori (1 package)
4 teaspoons wasabi powder, mixed with 2 teaspoons water
1/2 cup small-diced red onion
1 carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 scallion, julienned (green part only)
1 hothouse cucumber, seeded and julienned
1 (10-ounce) jar pickled ginger

Directions

Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes.

Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.

To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.

Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top.

To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.

Serve with Sushi Dipping Sauce

Sushi Dipping Sauce

1/2 teaspoon wasabi powder
1/4 teaspoon water
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced pickled ginger
1 teaspoon minced scallion (Green part only)
1/4 cup white wine vinegar
3 tablespoons good soy sauce
1/2 teaspoon dark sesame oil

Directions

combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.

Chili Lime Shrimp Sandwich

Serves four

Ingredients
1 pound cooked jumbo shrimp, cleaned and cut into large pieces
½ cup plain yogurt or mayonnaise
¼ teaspoon chili powder
¼ teaspoon garlic powder
salt and pepper to taste
1 jalapeno, diced small (optional)
2 scallions or green onions, chopped
Juice of 2 limes
2 pita breads, each cut in half or baguette slices for smaller bites
2 cups shredded romaine

Step 1 – Season shrimp with salt and pepper.
Step 2 – Mix mayonnaise/yogurt with lime juice, chili powder, garlic powder, jalapeno (if wanted) and salt and pepper in a small bowl.
Step 3 – Add the shrimp and toss with dressing.
Step 4 – Stuff each piece of pita with ¼ of the shrimp and romaine. Or serve on baguette slices.

Asian Noodle Salad

Salad Ingredients:

1 package Linguine Noodles, cooked, rinsed, and cooled

1/2 head sliced Napa Cabbage, or more to taste

1/2 head sliced Purple Cabbage, or more to taste

1/2 bag Baby Spinach, or more to taste

1 whole Red Bell Pepper, sliced thin

1 whole Yellow Bell Pepper, sliced thin

1 whole Orange Bell Pepper, sliced thin

1 bag Bean Sprouts (also called Mung Bean Sprouts)

Cilantro, up to 1 bunch, to taste

3 whole Scallions, sliced

3 whole Cucumber peeled and sliced

1 can (about 10 oz. ) whole Cashews, lightly toasted in skillet

Dressing Ingredients:

1 whole Lime, juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up to 3 Tablespoons) Sesame Oil

1/3 Cup Brown Sugar

3 Tablespoons Fresh Ginger, chopped

2 cloves Garlic, chopped

2 whole Hot Peppers or Jalapenos, chopped

chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro

Servings: 6

Barbecued Chinese Chicken Lettuce Wraps

also known as Chinese Tacos

1 large head iceberg lettuce - cored

2 cups mushrooms, cleaned and chopped small

1-1/2 pounds ground chicken

2 tablespoons vegetable or peanut oil

salt and pepper

3 cloves garlic, chopped

1/2- 1 inch ginger root finely chopped or grated

1 orange, zested

1 red bell pepper - diced or chopped small

1 6-8 ounce tin water chestnuts, drained and chopped small

3 scallions or 6 green onions, sliced or chopped small

3 tablespoons Hoisin sauce (Chinese BBQ sauce in Asian section)

Put lettuce in a bowl and cover with ice water. Place in fridge to crisp and cool. Add oil to pan and heat until HOT. (you want to cook fast and sear in flavor) You can use a wok or a big or skillet.

Add chicken to pan and sear by frying a couple minutes. Add mushrooms and cook for a few more minutes. Add salt and pepper to taste. Add ginger and garlic and cook an additional minute. Grate zest into pan then add red pepper, water chestnuts and scallions or onions and continue cooking and another minute. Add Hoisin sauce and stir to coat evenly. Transfer to a serving dish.

Drain lettuce and place on a plate.

To eat, pile spoonfuls into lettuce leaves (large leaves will need to be ripped into 2 or 3 smaller pieces) and add more Hoisin sauce if you wish. Wrap (as best you can) and eat. You will need napkins, it is messy!

Orzo with Ham and Goat Cheese

1 lb. orzo (rice-shaped pasta)

1/2 lb. sliced deli ham, coarsely chopped

1/2 lb. mild, soft goat cheese, crumbled

5 scallions (or green onions), thinly sliced

Preheat broiler and lightly grease a 9x13 baking dish. Cook orzo in a 6-quart pot of boiling salted water until al dente (about 10 minutes). Reserve 3/4 cup pasta cooking water. Toss hot orzo with remaining ingredients, reserved cooking water, and salt and pepper to taste in a large bowl until cheese is melted. Transfer orzo mixture to baking dish and broil 2 inches from heat until lightly browned, about 4 minutes.

Corn & Grits Casserole

4 cups (1 qt) whole milk

1 cup quick-cooking grits

1 can (15-1/4 oz) corn niblets, drained

1-1/4 cups (5 oz) shredded sharp cheddar cheese

6 scallions, chopped

1 large egg

1/2 tsp salt

1/2 tsp dried thyme

1/4 tsp pepper

Heat over to 375 degrees. Lightly coat shallow 2 qt baking dish with nonstick spray. Bring milk to a gentle boil in a 3 qt saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5 to 7 minutes until thickened. Remove from heat; stir in corn, 1 cup cheese, the scallions, egg, salt, thyme, and pepper. Pour into prepared dish. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese and bake 15 minutes more until set. Let stand 10 minutes before serving.

Serves 8

Prep: 15 min/ Total 45 min

Planning tip: can be baked up to 2 days ahead. Refrigerate covered. Bring to room temperature before reheating in microwave or in oven.