Sweet & Spicy Asian Chicken Wings

Sweet & Spicy Asian Chicken Wings

by | Oct 17, 2014 | Asian, Poultry, Snacks & Appetizers

I have a confession – I’m a closet chicken wing eater. That’s right, I only eat chicken wings in the privacy of my own home. All that finger-licking and lip-smacking is just not for the public to witness. What can I say? I am just not comfortable in that state of messiness in public so I guess you could say I’m a priss. But in the privacy of my own home, it’s sleeves up and hands in and I go to town like no one is looking because well, no one is looking.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

The benefit of eating wings at home is I can ensure that the wings are gluten-free and as spicy as I would like. Also, these wings are baked instead of fried so that saves quite a few calories and takes a bit of pressure off the arteries and skinny jeans. And with a  little parchment paper, there is almost no clean up required. Wings at home = winning.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

These wings are perfect for weeknight entertaining which is when I last made these or for your next Super Bowl type party. If you have kiddies eating, I would probably omit the hot sauce, but otherwise, you can add more or less to suit your tastebuds. I like them with a touch of heat but not suicide/armageddon/demon style that pubs do.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

I must have made these wings about three times in two weeks, trying to perfect the cooking times and marinade. D was a huge fan of them and declared them ‘blog-able’ after his first try. You may have to fiddle around with the baking times depending on the size of your wings and the heat of your oven. I made these in my toaster oven and they cooked much faster. Just keep an eye on them. Then, get ready to go to town on these wings. It’s like that saying ‘dance like no one is looking’ except applied to eating delicious wings in the privacy of your own home. Giddyup.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

Sweet and Spicy Asian Chicken Wings
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Sweet and Spicy Asian Chicken Wings

These wings are perfect for weeknight entertaining which is when I last made these or for your next Super Bowl type party.
Course: Appetizer, Side Dish, Snack
Cuisine: Asian
Diet: Gluten Free
Keyword: chicken, nut-free, poultry, spicy
Author: ness

INGREDIENTS

  • 1 pound chicken wings
  • 1 tablespoons canola oil or gluten-free oil cooking spray
  • 1 tablespoon gluten-free hoisin sauce (I use Premier Japan brand)
  • 1 tablespoon gluten-free sweet chile sauce (I use Thai Kitchen)
  • 1 tablespoon brown sugar
  • 2 tablespoons gluten-free tamari soy sauce (I use San-J)
  • 1 teaspoon white vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon gluten-free hot sauce (Organicville Sriracha)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon chopped garlic

Garnish:

  • sesame seeds (sliced green onions, chopped cilantro, chile powder (optional))

INSTRUCTIONS

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spread chicken wings in an even layer. Brush chicken wings with canola oil or spray with cooking spray. Bake for 30 minutes or until chicken wings are lightly golden brown.
  • Meanwhile, whisk remaining ingredients (everything but the garnish) together in a small bowl. Remove baking dish from oven and turn chicken wings over. Using a pastry brush, brush wings with a generous layer of the wing sauce. Return to oven and bake for 10 minutes.
  • Remove from oven and turn chicken wings over again and brush with remaining wing sauce. Bake until sauce gets bubbly and starts to turn very brown and caramelized, about 10 to 15 more minutes. Remove from oven and serve chicken wings garnished with sesame seeds, sliced green onions, chopped cilantro and chile powder for extra heat (optional).
For extra crispy wings, turn oven to broil and bake chicken wings for an additional minute or two or until very crispy and golden brown. Make sure to watch closely as they will burn pretty quickly. Seriously, do not look away.
Thai Squash and Coconut Milk Soup

Thai Squash and Coconut Milk Soup

by | Sep 25, 2014 | Asian, Kid-Friendly, Soup & Sandwiches

So it’s officially Fall now and that means squash soup season and this Thai version is beautifully creamy and super flavourful. I brought this to work for lunch and the steamy aroma of lemongrass, lime, and shallots wafted around my cubicle and down the hall. I was mid-slurp when I looked up and found five colleagues hovering around my desk demanding asking what was I eating that smelled so good.  When I told them it was a Thai squash and coconut milk soup, they insisted I share the recipe asap.  So here you go friends – get your squash soup on.

thai squash soup ingredients

So I won’t lie – you’ll definitely probably need to go to your local Asian grocery store to grab the ingredients for this recipe. That is unless your normal grocery store carries kaffir lime leaves, lemongrass, Thai basil, and fish sauce on the regular. The good news is, you’ll probably end up with more lemongrass and lime leaves than needed for this recipe, and you can freeze them for future use. Also, fish sauce lasts for like ever in the fridge so you’re good there.  This makes it easy to whip up this soup since you’ll basically be stocked up and ready to go.

Thai Squash and Coconut Milk Soup | Freshnessgf.com

This recipe makes enough for about four servings. I recommend doubling the recipe and freezing some so you can just reheat this gorgeous soup on those cold dark days yet to come.  The bright sunny colour and bold flavours will bring your taste buds comfort and warm your belly. You can pump up the spice too by adding those Thai red chiles to garnish – just remember the seeds in those little suckers can be CRAZY hot and melt your tongue/face-off. If you’re into that thing, then definitely have at it. (Seriously, these ones here were like eating fire/burning coals/the devil himself). The chiles in the soup are de-seeded and add a touch of heat without being too spicy at all. To make a more kid-friendly version, just omit chiles all together.

Thai Squash and Coconut Milk Soup | Freshnessgf.com

Thai Squash and Coconut Milk Soup | Freshnessgf.com
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Thai Squash and Coconut Milk Soup

I brought this to work for lunch and the steamy aroma of lemongrass, lime, and shallots wafted around my cubicle and down the hall. I was mid-slurp when I looked up and found five colleagues hovering around my desk demanding asking what was I eating that smelled so good. When I told them it was a Thai squash and coconut milk soup, they insisted I share the recipe asap. So here you go friends - get your squash soup on. (adapted from Williams-Sonoma Soup of the Day)
Course: Soup
Cuisine: Asian
Diet: Gluten Free
Keyword: coconut, corn-free, dairy-free, egg-free, gluten-free, kid-friendly, soy-free, spicy
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Blender or immersion blender
  • Food Processor

INGREDIENTS

  • 4 shallots (quartered)
  • 2 red or green Thai chiles (or serrano chiles, or jalapeño peppers, seeds removed)
  • 1 lemongrass stalk (center white part only, smashed and roughly chopped)
  • 1 can coconut milk
  • 2 cups chicken stock or water
  • 6 kaffir lime leaves (stems removed)
  • 4 cups peeled squash (either acorn or butternut, chopped into 2 cm cubes)
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sugar

Garnish:

  • Thai basil leaves, chopped cilantro, fresh limes, green onions, and/or chopped Thai chiles

INSTRUCTIONS

  • In a blender or food processor, combine the shallots, chiles, lemongrass and 1/4 cup water and pulse until a paste forms.
  • Open the can of coconut milk without shaking it. Heat a large pot on medium heat and add the spice paste and thick creamy part of the coconut milk to the pot. Stir together and let simmer for about 5 minutes, stirring occasionally. The paste will get quite fragrant and bubbly.
  • Add the remaining coconut milk, stock, lime leaves and squash and stir to combine. Bring to a boil and then reduce heat to low and let simmer uncovered for about 15 minutes, or until the squash is tender.
  • Remove the lime leaves and discard. Either blend the soup in a blender in batches or use immersion blender to blend until the soup is nice and creamy. Stir in the fish sauce, lime juice and sugar and serve with garnishes.
Thai Chicken Curry with Vegetables

Thai Chicken Curry with Vegetables

by | Mar 18, 2014 | Asian, Main Dishes, Poultry, Vegetables

I once asked my 7-year-old nephew ‘Where does curry come from?’  His answer: Curry-ea! (I.e. Korea). I swear that kid is a genius. I’m not sure where it originated, but I’m a fan of curries from around the world. For a long time, Thai curry was my go-to dish and then it fell off the map. I tend to eat in waves, where I eat something a lot, get tired of it, and then drop it for a few years. Gladly, I’m back on the Thai curry bandwagon.

Thai Chicken Curry and Vegetables | freshnessgf.com

Since I hadn’t cooked it for so long, I kind of forgot how easy it was to make Thai curry. You definitely need a pantry stocked with a few Asian essentials like fish sauce, curry paste, and coconut milk, but after that, you’re set for many easy and delicious meals. It’s a simple dish to make that you’d likely order for take-out, but could probably whip up at home in the same time it takes to order it and get it to your door. Plus it’ll save you some money and a few calories too since this recipe doesn’t call for as much coconut milk as what restaurants probably use.

thai curry vegetables

I’ve made it here with chicken and vegetables but have made it vegetarian before too and it’s just as satisfying. I swapped the chicken for extra firm tofu and some chickpeas. I like loading it up with fresh vegetables including peppers and zucchini and also canned bamboo shoot strips, however, you can really load it up with whatever vegetables you like or have on hand. Potatoes, mushrooms, carrots, sweet potato would all be great. Get crazy why don’t you.

sauteed vegetables

I realize there are many ways to cook curry, and my way may not be the most authentic but it’s how we eat it at home. I’ve made it this way a zillion times and we both enjoy it so hopefully, you will too. I sauteed the vegetables beforehand so they wouldn’t get soggy from stewing in the curry. Also, you can tone down the heat by cutting back on the curry paste. I would say that 1/4 cup has a nice kick without melting your face off. Be wary of adding extra chili peppers – I got a few in one bite and wanted to do this.

Thai Curry with Chicken and Vegetables | Freshnessgf.com

I’ve been making this curry all winter long and brought the leftovers to work during the week. I usually eat lunch at my desk and I have to say this dish was pretty aromatic. I’m pretty sure it drove my coworkers nuts as the coconut-y smells wafted over the cubicle walls. How do I know this? Because they told me. Every time. Sorry guys. Here’s the recipe so you can make it and bring it for lunch too.

Thai Chicken Curry with Vegetables | freshnessgf.com

Thai Chicken Curry with Vegetables | freshnessgf.com
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Thai Chicken Curry with Vegetables

I realize there are many ways to cook curry, and my way may not be the most authentic but it’s how we eat it at home. I’ve made it this way a zillion times and we both enjoy it so hopefully, you will too.
Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: coconut, corn-free, dairy-free, egg-free, gluten-free, poultry, spicy, vegetables
Servings: 4
Author: ness

INGREDIENTS

  • 1 can coconut milk
  • Canola or other neutral oil for stir-frying
  • 1 zucchini (cut into 1/8" rounds (or half moons for larger zucchini))
  • 1 red pepper (cut into thin strips)
  • 1 onion (finely sliced)
  • 1/4 cup Thai curry paste (see note below)
  • 8 boneless (skinless chicken thighs, cut into 1/2" strips)
  • 2 cups water
  • 1 tablespoon fresh lime juice
  • 1 1/2 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 cup canned bamboo shoot strips (drained)
  • Fresh coriander leaves to garnish

INSTRUCTIONS

  • In large frying pan or wok, bring coconut milk to boil and reduce to simmer. Simmer on low heat for 15 minutes. Do not stir. Coconut milk will thicken.
  • Meanwhile, heat a large non-stick wok on medium high heat. Add 1 teaspoon canola oil. Add red pepper and stir fry until pepper is tender, about 1 to 2 minutes. Add peppers to plate and set aside. Add 1 teaspoon of canola oil to wok and add zucchini. Stir fry for a few minutes, or until slightly golden brown but still crisp. Add to peppers plate and set aside.
  • Add 2 tablespoons canola oil. Add onions and curry paste. Stir fry together for a couple minutes. It will become very fragrant (turn your fan on if you can). Add chicken and saute for a minute so chicken is coated. Add water and coconut milk. Add lime juice, sugar, and fish sauce and stir everything together. Bring to boil, lower heat to simmer and cover for 20 minutes.
  • Add bamboo shoots, zucchini and red peppers and stir together. Remove from heat. Serve with rice and garnish with fresh coriander leaves.
Thai Curry Paste: I like the brand Mae Ploy a lot, and you can find it at most Asian grocery stores. Thai Kitchen also has some nice pastes too. Also, I've used yellow curry paste here but you can use red or green curry paste as well. I'm a fan of all of them. I don't discriminate. If using red curry paste, omit the sugar. If you want it less spicy, use less curry paste.
Maple Cayenne Brussels Sprouts

Maple Cayenne Brussels Sprouts

by | Nov 17, 2013 | Kid-Friendly, Sides, Vegan, Vegetables, Vegetarian

Poor brussels sprouts – they’ve always had such a bad rap.  It’s too bad because they’re actually delicious, even candy-like when roasted in a touch of maple syrup.  This recipe is my new go-to side for Thanksgiving and Christmas meals. It’s the perfect side to meaty mains and rich starchy carbs like mashed potatoes.  I guarantee it’ll be a hit, and possibly the most talked about dish at your next gathering.  Plus, maple anything and everything is hot right now.  I have a friend who works in the gourmet food industry, and she has assured me that maple is definitely a thing.

 Cayenne Maple

I tried this maple brussels sprouts when it was featured briefly on Gusto 101’s menu a few weeks back.  I’ve added a bit of cayenne here, it is the perfect balance to the sweetness of the syrup.  However, if you’re feeding little ones, you can always omit the cayenne.  Even if you don’t like brussels sprouts, I encourage you to try them again using this recipe, and see if you’ve changed your mind.

brussel sprouts cut

Maple Cayenne Brussels Sprouts | freshnessgf.com
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Maple Cayenne Brussels Sprouts

This recipe is my new go-to side for Thanksgiving and Christmas meals. It’s the perfect side to meaty mains and rich starchy carbs like mashed potatoes. I guarantee it’ll be a hit, and possibly the most talked about dish at your next gathering.
Course: Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, fast, gluten-free, kid-friendly, nut-free, spicy, vegetables, yeast-free
Servings: 6
Author: ness

INGREDIENTS

  • 2 pounds Brussels sprouts (trimmed and halved lengthwise)
  • 1 ½ tablespoon extra virgin olive oil
  • Coarse sea salt
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon cayenne (optional)

INSTRUCTIONS

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss brussels sprouts in olive oil and spread out evenly. Season with salt. Roast brussels sprouts for 15 to 20 minutes, stirring halfway through. Sprouts are done when browned in spots and easily pierced with a knife.
  • Meanwhile, in a small bowl, stir together maple syrup and cayenne (if using). Drizzle brussels sprouts with maple syrup mixture, and roast for 1 more minute. Serve immediately.
When prepping the brussels sprouts, discard any yellowed or browned outer leaves. Keep any stray leaves that are nice and green. They get very browned and crispy and add a nice crunchy texture to the dish. (adapted from Martha Stewart)
Guacamole with Pomegranates

Guacamole with Pomegranates

by | Apr 10, 2013 | Fruits, Kid-Friendly, Mexican/Tex-Mex, Sauces & Dips, Snacks & Appetizers, Vegan, Vegetables, Vegetarian

Are you thinking ‘What the what?!  Pomegranates in guacamole? This Chinese girl from Canada is crazy.’  Seriously, I don’t blame you but I swear this is the real deal.    I’ll always remember my first authentic Mexican meal after moving to Arizona at Barrio Cafe in Phoenix, where they made fresh guacamole right at our table.  The waiter wheeled out a little cart with cut-up limes, cilantro, jalapeno, and fresh avocados and smashed them together in a stone mortar and pestle.   And just when I thought he was done, he mixed in some fresh pomegranate seeds.  That, my friends, was when my mind was officially blown away.

Once I fully comprehended what had just happened, I tried the fresher than fresh guacamole on warm just-fried corn tortilla chips and died.  Died and went to taste heaven.  In fact, my taste buds did the Three Amigos Salute as the sweet pomegranates blended perfectly with the sour lime juice, sharp red onion, creamy avocado, and salty chips for the ultimate bite.  I don’t remember what I had for my main as the rest of the night became a blur of tequila shots, but I do recall our friends losing their minds over the churros and goat’s milk caramel.  At least I’ll have the memories of the guacamole for the rest of my days.

Barrio Queen is the sister restaurant located in Old Town Scottsdale. They add dried apricots to the guacamole there.

Barrio Queen is the sister restaurant located in Old Town Scottsdale. They add dried apricots to the guacamole there.

This guacamole is great for dipping tortilla chips into, or topping onto some yummy fish tacos, or even on top of a corn and black bean salad.  Besides being delicious, avocados are full of healthy things like good fats, fiber, and have more potassium than bananas.   Pomegranates are full of anti-oxidants and other good stuff.  Plus they’re pretty.  Whenever I make this guacamole, it feels like I’m in Arizona all over again.  Hope you enjoy.

guacamole on chip

Guacamole with Pomegranates | FreshnessGF.com
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Guacamole with Pomegranates

This guacamole is great for dipping tortilla chips into, or topping onto some yummy fish tacos, or even on top of a corn and black bean salad.  Besides being delicious, avocados are full of healthy things like good fats, fiber, and have more potassium than bananas.   Pomegranates are full of anti-oxidents and other good stuff.  Plus they’re pretty.  Whenever I make this guacamole, it feels like I’m in Arizona all over again.
Course: Appetizer, Snack
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegan, Vegetarian
Keyword: avocado, dairy-free, egg-free, fast, fruits, gluten-free, kid-friendly, nut-free, soy-free, spicy, tacos, tortilla, vegetables, yeast-free
Servings: 2
Author: ness

INGREDIENTS

  • 1 medium ripe Hass avocado (cubed)
  • 1 tablespoon Spanish onion (finely diced)
  • 1 tablespoon finely minced coriander/cilantro
  • 1 teaspoon fresh lime juice
  • pinch of cayenne or chili powder (optional)
  • 1 jalapeno pepper (finely diced (optional))
  • Salt to taste
  • 2 tablespoons fresh pomegranate seeds

INSTRUCTIONS

  • Combine all the all the ingredients except for pomegranates into a bowl and mash with a fork. Serve chunky or smooth. Stir in pomegranate seeds and serve immediately with tortilla chips.
If serving later, place the pit of the avocado in with guacamole and cover to prevent avocado from turning brown.

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