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the RARE belle

~ a southern gal's guide to all things fabulous in food, fashion, finery and frippery

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Tag Archives: Asian

unroll that egg roll, belles

15 Friday Apr 2016

Posted by theRAREbelle in belle-icious

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Asian, egg roll, low carb, recipe, Simple Roots Wellness, wraps

  
In trying to avoid the dreaded carbs, we sometimes have to sacrifice some of our favorite dishes. Well…that’s just sad!

While we still sometimes (often) throw caution to the wind and dive into the bread/pasta/rice bowl (pick your poison), our belles ring like crazy when we find a way to enjoy a dish guilt free. 

Enter the unrolled egg roll…

Egg Roll in a Bowl from Simple Roots Wellness

  

Egg Roll in a Bowl…the Belle version…

1 lb ground sausage (or other meat…we used white meat chicken)

1 carrot, shredded

1 small onion, finely chopped

5 cloves garlic, minced

1 pkg mushrooms, finely chopped (we used baby portobello)

2 T olive oil

1 T sesame oil

1 pkg “angel hair” cabbage (we used Fresh Express)

1/2 c Tamari (or soy sauce)

1 t minced ginger

Sliced green onions

Sesame seeds

Drizzle olive oil in sauté pan.  Begin sautéing onion, carrot, and garlic.  Brown for 1-2 minutes.  Add ground chicken/other meat.  Stir/chop to break apart as the meat and veggies cook.  Remove mixture from pan.  Add second tablespoon of oil to pan and sauté mushrooms.  When mushrooms are browned and thoroughly cooked (3-4 minutes), return meat mixture to pan.  Add sesame oil, cabbage, the Tamari, ginger, and green onions.  Stir to incorporate.  Allow to cook down until cabbage wilts.  Sprinkle with sesame seeds.  

Serve in a bowl…or use lettuce leaves as a wrapper.  Delish!!

a&a

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“thai one on” meatballs…belle-icious! 

11 Friday Dec 2015

Posted by theRAREbelle in belle of the ball, belle-icious

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Asian, cocktail food, food 52, korean, meatballs, party food

We are pretty good in the kitchen, and we often get requests for recipes, but, never have we ever, (we mean never ever) gotten so many accolades and pleadings as we have for these meatballs.

We served these very spicy Asian-style delights at a recent cocktail party in a chafing dish. But they could easily be put over jasmine rice or served in a lettuce wrap to be more of a main course.

But be forewarned belles!! Double, triple, quadruple this recipe as people will be on you like white on rice for these meatballs. They are that tantalizing…unless you are very mild-mouthed, whereupon they might just cause you to have a stroke…just throwing that out there.

They are very easy to make and actually quite cathartic during the rolling process.

The recipe comes from Food 52…a great resource for awesome recipes and a wonderful site to troll when you need an inspiration or two.

  
Korean Style Gochujang Meatballs

Makes 20 meatballs

3 green onions thinly sliced
2 garlic cloves minced
1 egg, lightly beaten
1 pound ground beef
1/2 cup panko crumbs
2 T Korean chili paste
1T minced fresh ginger
1 t kosher salt
1/2 t ground white pepper ( we used black with no issue)
2 T canola oil

glaze:

1/3 cup apricot preserves
2 T Korean chili paste
1 1/2 T rice vinegar
1 T soy sauce
Garnishes : sliced green onions

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1. Preheat oven to 350. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Gently combine the ingredients until everything is well mixed . Form the mixture into golf ball sized meatballs. ( we made ours much smaller for cocktail party so they’d be easy to eat. )
2. Heat oil in large skillet over medium high heat . In batches ( please don’t crowd the pan) , brown the meatballs on all sides. Transfer meatballs to rimmed baking sheet and place in oven. Bake 10 minutes .

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3. Meanwhile, in small saucepan, combine all glaze ingredients. Cook over medium heat for 5 minutes or until mixture is slightly thickened.

4. To serve, brush meatballs with glaze and sprinkle with green onion. (we put the meatballs and the sauce all together in the chafing dish for the cocktail party)

If you don’t make these , you’re plum crazy….just sayin’

a&a

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wrapping it up…the far out Far East version

24 Thursday Jul 2014

Posted by theRAREbelle in belle-icious

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Asian, dinner ideas, lettuce wraps

So…we’ve talked about lettuce wraps before. Well, this is the one that started it all for us…

Granted…you can always head out to P.F. Changs to get your fix, but this is so do-able, why not make it yourself…a belle likes to be in control, of course!

Let us tell you, belles, this one will be a hit for the whole gang…so get ready for the requests!

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In progress…

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And our finished product (with a peanut garnish…belle-icious!!)…

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Time to wrap it up!!
a&a

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kan’t kwit kale…

17 Thursday Apr 2014

Posted by theRAREbelle in belle-icious

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Asian, kale, recipes, salad

We are here to tell you, it’s true, we simply can’t get enough of the stuff. We jumped on the kale train and we are all on board.

This version we are sharing with you is from Joy the Baker. If you haven’t visited her blog yet, it is about time you did. We find ourselves getting lost in her recipes and the photos will tempt your taste buds.

Just a few ingredients and a little time and you will be thanking your lucky stars (and us) that you made this tasty salad with an Asian spin.

You will need:

A fresh bunch of kale (curly) stems removed, cut into the thinnest chiffonade you can manage.

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1/3 cup roasted almonds coarsely chopped

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In a bowl whisk together:
1 small clove garlic minced
Generous pinch of crushed red pepper flakes
Pinch of salt
2 T soy sauce
4 T rice wine vinegar
2 T sesame oil
2 t honey
Pepper to taste

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Now toss the kale , almonds and dressing and try to restrain yourself from eating it with your bare hands.

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The original recipe calls for sesame seeds but in our eagerness to create this we neglected to notice we didn’t have any in the larder. We also doubled the recipe because we just KNEW this salad was going to cause a ruckus if there wasn’t enough to go around.

In a word: scrumptious

a&a

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