Braised Red Cabbage

Cook time: 20 minutes
Serves: 6-8

Ingredients:

• 1 Tbs butter
• 1 red cabbage, sliced 1/4" thick
• salt & pepper
• 1/2 red onion, sliced
• 2 sweet apples, quartered and sliced thin
• 6 allspice berries, lightly crushed, wrapped in cheesecloth & tied
• 1/3 cup red wine
• 1/3 cup red wine vinegar
• 1/4 cup molasses or cane syrup

Directions:

1. Melt butter in a deep saute pan witha cover. Once the butters melted and the foams subsided, add the cabbage and stir to coat.
2. Add salt & pepper, to taste, red onion, apple and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm about 15 minutes.
3. Remove lid and deglaze with red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
4. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.
5. Cook 2 to 3 more minutes, remove allspice packet, season with salt & pepper, to taste.

~Recipe via Guy Fieri on foodnetwork.com

Sesame and Mushroom Soba Noodles

Ingredients:

• 4-6 ounces soba noodles
• 1 Tablespoon toasted sesame oil
• splash of olive oil or vegetable oil for the pan
• 1 cup sliced mushrooms (recommended: shiitake)
• 2 cloves of minced garlic
• 2 cups chopped napa cabbage
• 1/2 cup chopped scallions
• 1 Tablespoon soy sauce
• 1-2 teaspoons of mirin
• splash of rice vinegar
• splash of ponzu (optional)
• sriracha (optional)
• a few Tablespoons sesame seeds for garnish

Directions:

1. Cook the soba noodles on salted boiling water for about 8-12 minutes, or until they're done but still al dente.
2. When soba noodles are done, rinse under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
3. Meanwhile, in a large skillet heat the olive oil. Add mushrooms and cook, stirring occasionally until they begin to wilt down. Add garlic, cabbage, half the scallions and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
4. Toss the veggies with the soba noodles, a splash of rice vinegar and the rest of the scallions.
5. Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce and/or sriracha.
6. Serve at room temp, or chill until ready to serve. Top with sesame seeds.
7. Store in the fridge in an airtight container for up to a few days.

~recipe adapted from loveandlemons.com

Grilled Ginger Sesame Chicken Salad

Ingredients:

• Marinade and dressing:
• 1/4 cup soy sauce
• 3 Tablespoons fresh ginger, peeled and finely chopped
• 1/4 cup canola oil
• 2 Tablespoons hoisin sauce
• 1 Tablespoon sesame oil
• 1 teaspoon sriracha sauce
• 1 teaspoon kosher salt
• 2 large chicken breasts, boneless and skinless
• 1/4 cup red wine winegar
• 1/4 cup finely chopped green onions (white and green parts)
• Salad
• 1 lb Napa cabbage, very thinly sliced
• 2 carrots, grated
• 3 green onions, thinly sliced
• 2/3 cup freshly cut cilantro leaves, coarsely chopped
• 1/2 cup slivered almonds, dry toasted
• 1 teaspoon white sesame seeds, toasted

Directions:

1. Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade. Put the two chicken breasts in a gallon sized zip-top bag and add 3-4 tablespoons of the marinade over the chicken. Reserve the rest of the marinade for the dressing. Squeeze the air out of the bag so that the marinade comes into contact with the meat. With a meat pounder (or heavy pan, or empty bottle), pound the breasts to a uniform thickness. This will allow them to cook evenly and also help tenderize the meat. Allow the flattened chicken breasts to marinade 30 minutes.
2. To the reserved marinade, add in the vinegar and green onions. Now we have the dressing.
3. To a hot grill pan (yes, an outdoor grill or 'regular' pan is fine), add the marinated chicken breasts. Cook them about 4 minutes per side or until there is no signs of pink and juice runs clear when pierced with a small, sharp knife. Transfer the chicken to a cutting board and allow them to rest 15 minutes. After 15 minutes, you will cut them crosswise into 1/4" inch thick slices.
4. In a large bowl, add the cabbage, carrots, green onions, cilantro, half of the sesame seeds, and half the almonds. Add the chicken and mix together. Add just enough of the dressing to coat the salad lightly and toss together.
5. Distribute salads to 4-6 plates. Re-whisk the dressing and drizzle a little over each salad. Garnish with the remaining almonds and sesame seeds on each plate.

~Recipe from menumusing.blogspot.com

Oriental Salad

Ingredients
2 packages beef Ramen noodles, crumbled
3/4 Cup sunflower seeds, toasted
3/4 Cup almonds, slivered
2 Tbs butter (or oil/cooking spray)
16 oz pkg shredded cabbage (or one small cabbage)
1/2 Cup onion, chopped small
1/2 cup radish, chopped
1/2 Cup red pepper, chopped
1 Cup Safflower Oil
1/3 cup vinegar
1/2 Cup sugar
2 Tablespoons Soy Sauce
2 Beef flavor packets from the Ramen noodles.

Directions:

1. Spread Ramen noodles, sunflower seeds, almonds and butter/oil on cookie sheet. Bake 350°F for 15 min or until golden brown. Let cool.
2. Place Ramen noodle mixture, cabbage, onion, radish and red pepper in a large bowl.
3. In a medium bowl whisk together safflower oil, vinegar, sugar, soy sauce and beef packets.
4. Thirty minutes prior to serving add dressing and serve well chilled.

~Recipe via Briana