Healthy and Delicious Recipes for an Asian-Inspired Meal

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  H Mart, a Korean-American supermarket chain, recently opened another Atlanta location. I couldn’t resist a visit and a reason to make vegetable springs rolls and noodle salad again. In addition to a wide variety of Asian, Hispanic and American foods, H Mart offers an extensvie food court and a cafe/bakery – so make your list and plan to spend some time exploring, shopping and having a nibble. You’ll find an extensive array of fresh produce, herbs (Thai basil!!), spices, sauces, oils, prepared food, fresh fish, a large  produce section and more. Bring your menu plan and a grocery list to make the most of your visit. This Asian-inspired dinner builds upon the vegetable spring rolls and noodle salad to include a savory soup, pan-seared fish as a main course along with the uber-delicious bok choy recipe from Black Tie Barbecue, a full service catering company, in Atlanta.

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If you like a bit of spice and little heat try the #11 Den-Jahng-Jigae (soybean paste stew) from the Korean Cuisine store in the food court. A delicious lunch for under $10.

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An Asian-Inspired Dinner Menu

• Spinach and Mushroom Soup (recipe below)

• Vegetable Spring Rolls (click to view)

• Delicious Asian Vegetable Noodle Salad (click to view)

• Black Tie Barbecue’s Bok Choy (click to view)

• Fish with Ginger-Garlic Sauce (recipe below)

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Spinach and Mushroom Soup

Serves 4

Ingredients

• 28 ounces vegetable broth
• 1 1/2 cups water
• 2 tablespoons soy sauce (low sodium)
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon oriental sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 2 cups thinly sliced mushrooms (about 5 ounces)
• 1/2 pound firm tofu, cut into 1/2-inch pieces
• 1/2 10-ounce bag ready-to-use spinach leaves
• 1 can diced water chestnuts
• 3 green onions, chopped

Preparation

Combine first 7 ingredients in large stockpot. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach, water chestnuts and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

Recipe Inspiration: Bon Appétit | October 1997/epicurious.com

Fish with Ginger-Garlic Sauce

Serves 2

Ingredients

• 1 tablespoon peanut oil
• 2 6- to 8-ounce fish fillets (flounder, orange roughy, red snapper, sea bass)
• 2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1/4 teaspoon oriental hot sesame oil
• 1 ladle soup broth (Spinach and Mushroom Soup) or 1/4 cup vegetable broth
• 2 tablespoons chopped fresh cilantro

Preparation

Heat oil in heavy large nonstick skillet over high heat. Add fish and cook until cooked through, turning once, about 4 minutes per side. Transfer to plates using slotted spatula. Add ginger and garlic to same skillet and sauté over high heat 30 seconds. Remove from heat. Add soy, vinegar, hot sesame oil, broth and stir to combine. Mix in cilantro.  Spoon over fish and serve.

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Recipe inspiration: epicurious.com/Bon Appetit

Dessert? Fresh fruit – pineapple and mandarin oranges.

Just like Grandma Makes (Only Easier) – Rumpled Cabbage

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I’ve debated posting this recipe. It’s almost sacrilege to mess with stuffed cabbage – but I did it AND it was yummy. My mother-in-law usually comes to my kitchen to make this time-honored dish for holidays and family functions. Recently, in the midst, of a hectic week, we were in need of comfort food. Real comfort food – the kind where the smells and the taste combine to envelop your family in healthy goodness. So, I pulled out my trusty crock pot; tossed the ingredients in and went about my business for the day. The smells and tastes…just like the real thing – only simpler, not quite as pretty, but sooo very tasty.   Viola – rather than neatly stuffed cabbage rolls….introducing deconstructed cabbage rolls, unstuffed, rumpled and absolutely delicious. Quick, scrumptious, healthy and perfect for a weeknight dinner.

Crock Pot Cabbage Casserole (Deconstructed, Rumpled Cabbage Rolls)

Serves 4 – 6

Ingredients

• 1 pound lean ground turkey
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon pimenton (smoky paprika from Spain)
• 1 (7 1/2 ounce) can tomato sauce
• 1 cup water or chicken stock
• 1/2 cup long grain rice
• 1 (15 ounce) can petite diced tomatoes, with liquid
• 4 cups shredded cabbage (short on time use 12 ounce bag prepared cabbage for coleslaw)

Preparations

1. In a large non-skillet, brown the turkey. Remove turkey to a bowl. Drain most of the fat from the pan and discard.  In the skillet saute the onion for 5 minutes until soft; stir in garlic, salt,  pepper and pimenton (about 2 minutes).
2. Stir the onion mixture into turkey to combine, along with the tomato sauce. Add the rice and water. Mix well.
3. In crock pot layer 1/2 meat mixture, 1/2 cabbage. Pour the diced tomatoes and their liquid over the mixture and cover.
4. Cook on high for 4-6 hours, or low for 8-10 hours. Taste and adjust seasonings prior to serving.

Heresy right! Stuffed cabbage without the blanching, cooling, rolling or lining a pot. Call this recipe heaven for busy cooks who want to savor stuffed cabbage without the fuss. The question is dare I serve this to my mother-in-law….

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Mama Says Reminder: With Valentine’s Day around the corner, we wanted to encourage you to give healthy gifts to those you love. Our “No More Frozen Pizza” recipe collection is ideal for anyone on your Valentine’s list who is striving to eat healthier, cook at home more often and avoid processed foods.

Buon appetito!