April 29, 2015

Asian BBQ Chicken

There's a place around the corner from my apartment that does the most amazing Asian fried chicken wings. They are so crispy crunchy, they crackle in your mouth with deliciousness. These aren't as crunchy as takeout but they make a good substitute when you still want all the flavor of Asian BBQ. 

The original recipe calls for chicken thighs and drumsticks but you can easily substitute in chicken breasts but I made them with just drumsticks and it ended up being the perfect amount of protein. 

Asian BBQ Chicken
Recipe modified from EatingWell
Serves: 2 | Serving Size: 2 drumsticks | PointsPlus: 9
Ingredients
  • 1 bunch of scallions
  • 1/8 cup hoisin
  • 1/2 tbsp reduced-sodium soy suace
  • 1/2 tbsp fresh ginger, minced
  • 1/2 tbsp garlic, minced
  • 1 tsp sriracha
  • 1/8 tsp Chinese five-spice
  • 4 chicken drumsticks (about 3/4 lb)
  • 1 tsp toasted sesame seeds
Directions
  • Preheat the oven to 350f. Coat a baking dish with cooking spray and set aside
  • Thinly slice the scallions, setting the green parts aside. Mince the white parts. In a large bowl, whisk the scallion whites, hoisin, soy sauce, ginger, garlic, hot sauce, and five-spice. Add the drumsticks and toss to coat
  • Arrange the chicken in a single layer in the baking dish with the meatier side of the drumstick down. Pour the remaining sauce from the bowl over the chicken
  • Bake at 350f, turning once halfway through, about 45 minutes. Transfer the chicken into two bowls and top with the remaining sauce from the baking dish. Sprinkle with sesame seeds and the set aside scallion greens
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April 22, 2015

Soba Noodle Bowl with Pork, Radishes, and Snap Peas

Soba noodle bowl with pork, radishes, and snap peas

I've professed my love for noodle bowls countless time on this blog, but this one really did me in. It's spicy but also kind of sweet and bright because of the snappy crunch of peas and the fresh mint. The tangy radishes provide texture and bite and everything comes together with a spicy sauce that coats the noodles and pork. I definitely think the pork would also work on a sandwich or mixed into a stir fry - just marinate it according to the directions below and use it as you wish!
Spring soba noodle bowl with pork
Soba Noodle Bowl with Pork, Radishes, and Snap Peas
Recipe modified slightly from Cooking Light
Serves: 4 | Serving Size: 1 1/4 cup | PointsPlus: 9ish
Ingredients
  • 1 tbsp canola oil
  • 1 tbsp maple syrup
  • 1/2 tbsp brown sugar
  • 2 tsp, plus 1 tbsp soy lower-sodium soy sauce divided
  • 1 tsp fish sauce
  • 1 tsp grated fresh ginger
  • 1 lb pork tenderloin, trimmed
  • 6-oz. soba noodles
  • 2 tbsp fresh lime juice
  • 2 tsp sesame oil
  • 1 tsp sambal oelek
  • 1/4 tsp kosher salt
  • 1/2 cup radishes, thinly sliced
  • 1 1/2 cup sugar snap peas, sliced diagonally
  • 1/4 cup fresh mint, chopped
Directions
  • Combine oil, maple syrup, brown sugar, 2 teaspoons soy sauce, fish sauce, and ginger in a bowl with a whisk. Place pork tenderloin in a large zip top bag and pour in liquid mixture. Marinate in the refrigerator for 30 minutes
  • Slice pork into 1/4 inch thick slices and cook until desired doneness, about 4 minutes on each side. Set pork aside to rest. After resting for 5 minutes, slice into bite-sized pieces
  • Cook soba noodles according to package directions. Drain and rinse with cold water
  • Combine lime juice, remaining soy sauce, sesame oil, sambal, and salt in a large bowl. Add soba noodles, radishes, sugar snap peas, and pork, tossing to coat. Divide equally among 4 bowls and top with fresh chopped mint
Spring soba noodle bowl | Hard Parade blog
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April 14, 2015

Steak Gyros

Steak gyros | Hard Parade blog
These aren't authentic - or even typical - gyros but they're still incredibly delicious. Thin slices of steak are mixed up with cucumber, tomato, and red onion then slathered in a homemade tzatziki-style sauce. First time around, I used a lavash rather than a pita but I'll be trying that out next time! Since the steak is so thin, this meal cooks up quickly and you'll be devouring it in minutes. 

Steak Gyros
Recipe modified slightly from Cooking Light
Serves: 4 | Serving Size: 1 sandwich | PointsPlus: 8
Ingredients
  • 1lb. flank steak
  • Kosher salt and freshly cracked black pepper
  • 1/2 tsp garlic powder
  • Cooking spray
  • 1/2 cup cucumber, sliced
  • 7-oz. plain fat free Greek yogurt
  • 1/3 cup red onion, thinly sliced
  • 1/3 cup fresh dill, chopped
  • 1 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 4 pita pockets (or 4 lavash flatbreads)
  • 1 tomato, cut into 4 thick slices
Directions
  • Season the steak with salt, pepper, and 1/4 teaspoon garlic powder. Heat a cast iron skillet over medium-high heat and coat with cooking spray. Cook steak on each side for 3 minutes or until desired doneness. Let stand for 5 minutes then cut diagonally into thin slices
  • Combine cucumber slices, salt, 1/4 teaspoon garlic powder, pepper, and yogurt in a bowl. Set aside
  • Combine onion, dill, olive oil, and lemon juice in a bowl, tossing to coat
  • Divide steak evenly among the pita pockets. Top each half with about 2 tablespoons of the yogurt mixture, 1/4 cup onion mixture, and 1 tomato slice
Here's the gyro shoved into a pita instead of wrapped up in a lavash!
Steak Gyro | Hard Parade blog
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April 13, 2015

Meatless Monday: Eggplant Involtini

Meatless Monday Eggplant Involtini | Hard Parade blog
I'm continuously working on my relationship with eggplant. Something about the texture really throws me off but the more I eat it, the more I like it...I think? Maybe. At least, I enjoyed it very much in this recipe - how can I not if it's covered in tasty tomato sauce and nutty, peppery cheese?

I made this during Passover, so instead of using bread for the filling, I substituted with matzoh and I couldn't tell the difference at all! 

Eggplant Involtini
Recipe modified slightly from Cooking Light
Serves: 4 | Serving Size: 3 rolls | PointsPlus: 8
Ingredients:
  • 1 tbsp olive oil
  • 3 large tomatoes, coarsely chopped
  • Kosher salt and freshly cracked black pepper
  • 4 garlic cloves, crushed and divided
  • 12 lengthwise slices of eggplant (about 2 medium)
  • Cooking spray
  • 1-oz. matzoh
  • 8-oz. part-skim ricotta cheese
  • 1 tsp grated lemon rind
  • 1 large egg
  • 3/4 cup basil, chopped
  • 2-oz. Parmigiano-Reggiano cheese, grated
Directions:
  • Combine olive oil and tomatoes in a medium saucepan. Season with 1/4 tsp salt and stir in 2 garlic cloves. Bring to a boil, reduce heat and simmer for 15 minutes. Cool for 10 minutes then place in a food processor and process until smooth. Set aside until later
  • Preheat broiler to high
  • Sprinkle eggplant slices evenly with salt and pepper and arrange in a single layer on a baking sheet. Lightly coat with cooking spray and then broil for about 4 minutes or until lightly browned. Cool 10 minutes
  • Preheat oven to 375f. Place remaining 2 garlic cloves in a mini food processor and process until thoroughly chopped. Add matzoh, ricotta, lemon rind, and egg. Process until smooth then stir in 1/2 cup basil and 1/4 cup Parm
  • Spread 1 1/2 cups tomato sauce over the bottom of a baking dish coated with cooking spray. Set aside. Spread 2 tablespoons of the ricotta mixture onto each eggplant slice and roll up. Place rolls over the tomato sauce in the ceramic dish. Spoon remaining tomato sauce over the rolls. Sprinkle with the rest of the Parmigiano-Reggiano
  • Bake at 375f for 25 minutes or until bubbly. Sprinkle with remaining basil and serve!
Eggplant Involtini perfect for Meatless Monday
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April 8, 2015

Ginger-Soy Pork Sandwiches

Ginger-soy pork sandwiches
Anyone around here not a fan of sandwiches? I don't think I've ever met a single person who doesn't like a sandwich. How can you disagree with all the amazing factors of food - flavor, texture, mouthfeel - all rolled up into one dish? Sandwiches are vessels for delivering tastiness straight into your mouth and I love finding new combinations that pile on flavors in unique and different ways.

These ginger-soy pork tenderloin sandwiches have both an international but also familiar feeling. Since the pork is marinated in soy sauce, it has an Asian vibe but the mayo brings it back around to America. I love the way the creamy mayo plays off the super crunchy bread, peppery radish, and the spicy jalapeño slices. I keep adding this one to the weekly meal roster and it never gets old! I find something new about it to love each time I make it. Hopefully you'll fall in love with it, too! I'm thinking of trying it with another protein - maybe salmon? 
Ginger-soy pork sandwiches
Ginger-Soy Pork Loin Sandwiches
Recipe from Cooking Light
Serves: 4 | Serving Size: 1 sandwich | PointsPlus: 9
Ingredients:
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp brown sugar
  • 1 tsp garlic, minced
  • 1 tsp ginger, grated
  • 1 lb. boneless pork loin, cut into 1/4-inch thick slices
  • cooking spray
  • 1 French bread loaf, halved and quartered and toasted
  • 1/4 cup light mayo
  • 2 tsp hoisin sauce
  • Toppings:
    • cucumber
    • 1 small jalapeño pepper
    • radish
    • scallions
Directions:
  • Combine soy sauce, rice vinegar, brown sugar, garlic, and ginger in a bowl. Add pork, turning to coat and let stand for 10 minutes
  • Heat a cast iron skillet over high heat and coat with cooking spray. Arrange half of the pork on the skillet and cook 1 1/2 minutes on each side or until done. Remove pan from pork and set aside and repeat until all the remaining pork is cooked
  • Combine mayo and hoisin in a small bowl and spread evenly over the top halves of the bread
  • Arrange cucumbers, radish, scallions, and jalapeño on bottom halves of bread and top evenly with pork slices and the other half of bread
  • Eat up!

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