Sunday, July 29, 2012

Explore Your Asian Pantry: Beef and Noodle Soup

This soup uses ingredients that everyone should have as part of their Asian pantry. It also has the common Asian flavor combination of savory, sweet, sour and spicy.

Tip:  Before slicing the steak, place it in the freezer for 20 minutes. The semi-frozen steak will be easier to cut.

Serves 4
1 lb. skirt steak sliced in 1/4 inch strips
2 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. mirin
1 Tbsp. toasted sesame oil
1 tsp. Chinese five spice powder
1Tbsp vegetable oil
2 shallots, sliced
4 cloves garlic, minced
2 Tbsp. grated fresh ginger
1 jalapeño, seeds and ribs removed
4 c. beef broth
2 c. water
2 cabbage, chopped
3 oz. dried rice noodles
2 Tbsp. fresh cilantro or parsley, chopped
Lime wedges

1.       In a large bowl, whisk together the soy sauce, rice wine vinegar, mirin, and five spice powder. Add the chopped steak, stirring well to coat. Cover and refrigerate for 30 minutes. Remove beef from marinade (save the marinade) and pat dry with paper towels. 
2.       Heat vegetable oil over medium-high heat. Add beef and stir constantly for 3 minutes, or until well browned. Remove beef from pot.
3.       Add shallots, garlic, ginger and jalapeño, stirring for 4 minutes.
4.       Stir in remaining marinade, beef broth and water. When simmering, reduce heat to medium and simmer for 15 minutes.
5.       Stir in the chopped cabbage, browned beef, and rice noodles. Cook for 10 minutes.
6.       Ladle into bowls and garnish with chopped cilantro and a lime wedge..

Wednesday, July 4, 2012

Turkey Sausage and Spinach Frittata

Yield: 5 servings


8 eggs
1/4 cup milk
2 Tbsp. cottage cheese
1/4 tsp. red pepper flakes 
3 links Italian turkey sausage, casings removed
1 Tbsp olive oil
1 medium onion, chopped fine
3 cups baby spinach, coarsely chopped
2 Tbsp. chopped chives


  1. Preheat oven to 400F.
  2. In a medium bowl, whisk the eggs, milk, cottage cheese, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. pepper until well blended .  
  3. In an oven safe skillet, brown sausage over medium heat. Remove sausage and drain on paper towels.
  4. Return skillet to heat and add the olive oil. Sauté the onion for five minutes, or until translucent.
  5. Add spinach and cook until slightly wilted, about two minutes.
  6. Stir the egg mixture and browned sausage in with the onion and spinach . Cook until eggs begin to set, about five minutes
  7. Place skillet in the oven and bake for fifteen minutes, or until frittata is puffed and golden brown.
  8. Cool for five minutes, sprinkle with chives, slice into wedges, and serve.