Butter Chicken - Ashley Anwiler

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Kosher salt to taste
1/4 teaspoon ground black pepper
1 tablespoon garam masala
1 teaspoon turmeric

1 teaspoon cumin
1 teaspoon paprika

1 cup Greek yogurt

1 lemon

2 tablespoons butter, unsalted
1 yellow onion, chopped
2 cloves garlic, finely chopped
1 teaspoon freshly grated ginger

1/2 seeded jalapeno chopped
1 cup frozen peas
1 15 ounce can crushed tomatoes

1/2 teaspoon cinnamon

1 cup chicken stock
1 5 ounce can evaporated milk

1.5 teaspoons tomato paste
Chopped fresh cilantro, for topping

Serve with jasmine rice or na'an

Instructions:

1. Marinate Chicken: (15 min-1 day) Season the chicken cubes all over with salt and ground black pepper. Combine the garam masala, turmeric, cumin and paprika in a large bowl. Add the chicken and toss to coat. Add yogurt and juice of the lemon.
2. Heat the butter in a large skillet until bubbly
3. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes
4. Add the garlic and ginger and cook, stirring, 1 minute
5. Add jalapeno and cook for 1-2 minutes
6. Add the crushed tomatoes, cinnamon and salt to taste and simmer for 5 minutes
7. Add the chicken mixture and simmer for 5 minutes
8. Add chicken stock and simmer for 5 minutes
9. Add frozen peas and simmer for 15-30 min
10. Stir in the evaporated milk and tomato paste and heat through. 
11. Serve the chicken mixture topped with fresh cilantro, if desired.

Asian Noodle Soup - Ashley Anwiler

Ingredients:
1 tablespoon vegetable oil
2 garlic cloves (finely chopped)
2 tablespoons freshly grated ginger

1 medium onion, chopped 

1 red pepper, chopped

Cremini mushrooms
6 cups chicken broth or stock (Or 4c broth, 2c water)

1 lime, juiced
2 tbsp. soy sauce
1 1/2 tbsp. sriracha hot sauce (optional)
1 tablespoons fish sauce

1 tablespoon hoisin sauce (optional)
1 lb aidells teriyaki meatballs OR 2 c shredded chicken (can add with onion and cook in broth for more flavor)
1 carrot (grated)
2 green onions (thinly sliced)   

1 lb rice or Udon noodles 

 
Garnishes: 

1 onion, thinly sliced and soaked in water for 5 min to lessen intensity

Jalapenos, slice into rings 

Fried shallots (https://www.splendidtable.org/recipes/crispy-fried-shallots)

Limes, quartered

Cilantro

1. Cook rice noodles according to package instructions; drain well and set aside (or just add at the end and cook in the broth)
   
2. In a large soup pot, add the oil and sauté the garlic and ginger until fragrant, about 1 minute. 
3. Add onion, mushrooms and red pepper and cook for a few minutes until all the vegetables begin to look soft and the onions begin to brown slightly.
4. Add in broth, hot sauce, lime juice, and soy sauce and bring to a boil. 
5. Reduce the heat and stir in carrot, green onions, hoisin sauce, and fish sauce
6. Add meatballs OR shredded chicken
7. Simmer 8-10 minutes until the vegetables are tender.
8. Divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and serve immediately. DO NOT PUT THE NOODLES INTO THE POT! They’ll soak up all the broth.
9. Garnish to taste.

Optional ideas for step 4: 2 tablespoon hoisin sauce, 1 tbsp. miso paste,1 tbsp. red chili garlic paste, 1 egg, beaten

Asian Stir Fry- Ashley Anwiler (Aidells)

• 3/4 c orange juice
• 3tbsp soy sauce
• 1 tbsp ground ginger
• 1 tbsp honey
• 1 tbsp cornstarch 
• 2 tablespoon vegetable oil
• 1 package Aidells Chicken Teriyaki Meatballs
• 1 red onion (sliced)
• 1 red bell pepper
• 8oz sugar snap peas
• Large pinch of crushed red pepper 

 
In a small bowl, whisk together juice, soy sauce, ginger, honey and soy sauce. 
 
Place the oil in a wok or large skillet over high heat and add onion, red pepper and crushed red pepper. Stir fry 30 seconds, then add meatballs. Stir fry for 4 minutes or until onion is crisp tender and meatballs are slightly browned. Add peas and juice mixture. Toss until sauce thickens and comes to a boil and peas are crisp tender. Serve over rice or noodles.
 

Bibimbap - Eric Anwiler

Gochujang Sauce:
4 tbsp gochujang paste
2 tbsp brown sugar
2 tbsp sesame oil
1 tbsp apple cider vinegar
2 tbsp toasted sesame seeds
3 garlic cloves- minced

Beef:
2-3lb beef- sliced thin

Vegetables:
3-4 carrots thin sliced round or matchsticked
2 cucumbers matchsticked
1 red pepper sliced thin
8 oz shitake or other mushrooms

Spinach Salad:

• 250g baby spinach
• 1 tsp fine sea salt – to add to the water
• 6 cups of water 
• Seasoning Sauce 
• 1 tsp finely chopped spring onion/scallion
• ½ tsp minced garlic
• ¼ tsp fine sea salt (You can adjust the amount of salt per your requirement)
• 1 tsp roasted sesame seeds
• 1 Tbsp sesame oil 
• Bring salted water to a boil. Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds. Drain the boiled water away and run cold water on the spinach for 1-2 minutes. Squeeze the spinach to remove excess water. Add the seasoning sauce and mix well with your hands.

Rice:
 4-6 servings of white rice using slightly less water than package directions(leave in pot)

1. Mix beef with half the sauce (reserve the rest for serving). Marinate 30 min-1hr
2. Cook rice
3. Chop veggies and put in separate bowls
4. Put a crack of salt on vegetables and let sit for 20 minutes
5. Cook vegetables in 1 tsp sesame oil one at a time
6. Cook meat in batches
7. Finish cooking rice until bottom layer gets crispy
8. Serve with extra sauce

Asian Chicken - Lisa Deane

4 chicken breasts
1/3 c brown sugar
1/3 c vinegar
1/4 c Sprite
2 tsp minced garlic
2 tbsp soy sauce
1 tsp black pepper

Put chicken in bag. Mix remaining ingredients and pour over chicken. Allow to marinate, or to freeze: remove air, seal and lay in freezer.

Cook on low 6-8 hours.
Serve over rice, in a wrap or on a salad.

Coconut Curry Mussels - Eric Anwiler

3lb of Mussels (cleaned and debarred)
2 tbsp Olive Oil
1 Shallot Sliced
4-6 Cloves of Chopped Garlic
1/4 c Thai Red Curry

1/2 Stalk Lemon Grass
1 can Coconut Cream
1 tbsp Fish Sauce
Juice of 2 Limes (~4tbsp)
1 tbsp of Brown Sugar
1 c White Wine
8-10 Fresh Leaves of Basil
Cilantro
2 loaves of french bread

• Heat dutch oven over medium heat
• Add two tablespoons of olive oil, add garlic and shallot sliced sauté a minute, add curry paste and saute for two minute
• Add crushed lemon grass stalk, coconut cream, fish sauce, lime juice, brown sugar, and wine bring to a simmer.
  Raise heat to medium high
• Add mussels, steam with lid closed for two minutes
• Stir mussels, cover and let steam 6-8 minutes (Add basil after 4 min)
• Turn off heat and stir in cilantro
• Discard unopened mussels and serve with french bread

Beef Bulgogi- Eric Anwiler (Martha Stewart)

1.5 lb steak, trimmed of excess fat

Marinade (for extra sauce, use 1.5 times marinade):
1/4 c soy sauce
1 tbsp hot chile sesame oil (if you can't fins this, add a dash of red pepper flakes to 1 tbsp toasted sesame oil)
2 tbsp dark brown sugar
6 garlic cloves, minced
1 tbsp finely grated peeled fresh ginger
(If you want it a bit spicier, add red pepper flakes for extra heat, to taste.)

2 med red onions, halved and cut lengthwise into 1 in wedges
1 green bell pepper, seeds and ribs removed, sliced into 1/2 in strips
4 tsp vegetable oil
1 small head lettuce, separated into leaves (OR rice)

Freeze the beef for 20 minutes; transfer onto a clean work surface and slice diagonally (across the grain) into 1/8 in strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes

Heat 2 tsp of the vegetable oil in a large nonstick skillet over medium high heat. Add the onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel.

Heat the remaining 2 tsp vegetable oil over high heat. Cook half the meat (or all of it, if it fits), turning often, until browned, about 2 minutes. Transfer to a plate. Cook the remaining meat. Return the first batch and any accumulated juices to the pan; add the onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up the beef mixture in lettuce leaves, or serve over rice.

Serves 4 | Total Time: 45 minutes

Sweet Fragrant Orange Chicken with Vegetables - Bea Anwiler

1 orange
3 tbl granulated sugar
2 tbl cornstarch
4 tbl soy sauce
Vegetable oil
1 tsp peeled and minced fresh ginger root
1/8 to 1/4 tsp crushed red pepper
Salt to taste
2 whole chicken breasts (1.5 lbs) cut into thin strips
8 oz mushrooms, trimmed and thickly sliced
1/4 lb snow peas (~2 c)
1/2 c chopped green onion
1/4 c toasted almonds (325 until light golden brown)

Grate orange portion of orange peel finely, squeeze juice into a separate container and set both aside. Combine sugar and cornstarch in a small bowl and stir in 4 tbl of juice from orange and soy sauce- set aside. Put about 2 tbl oil in a wok and heat over high heat until hot. Add ginger and red pepper; stir. Add chicken and stir-fry until chicken is cooked through. Transfer chicken to a serving dish, sprinkle with salt and set aside. Add more oil and heat until hot, then add mushrooms and stir-fry for one minute. Add peas and green onions, and stir-fry for one minute. Drizzle cornstarch mixture over top of ingredients in wok and heat, stirring constantly, until sauce thickens- about one minute. Transfer to serving dish and sprinkle with orange peel and toasted almonds. Serve immediately.