Seaweed Cucumber Salad

"Cool as a cucumber" takes on a new meaning with this great dish I "recently" found. As we're heading into warmer weather, I thought I'd make this cucumber salad. Cucumber salads are all more or less the same; though delicious, the formula can get a bit dull. This recipe from Sustainable Pantry, however has a decidedly Asian twist with the incorporation of sesame oil and seaweed. Don't let the seaweed turn you off; in addition to all the nutrients and health benefits seaweed provides, it has a wonderful flavor reminiscent of the ocean's bounty. This flavor, combined with the intoxicating aroma of sesame seed oil, makes for a multi-layered experience. The cucumbers bring their familiar cold crispness, contrasting the slightly chewy texture of the seaweed. Sesame seed oil, sweet cucumber, tart vinegar, and seaweed combine well for a distinct and enjoyable dish.

I used frozen hai dai (海帶) and dried wakame along with a little hijiki when I made this cucumber seaweed salad. Hai dai is a Chinese salted kelp, and the same one I used in Miso Soup and Bean Sprout Soup. (You can see what it looks like in those pictures.) It's the thicker kind you can usually find at the Asian grocery tied in knots or sliced. I'm not sure of the proper English name, but here's the Wikipedia link. Wakame is a Japanese seaweed often used in Miso Soup. For the Hai Dai, I just chopped it up, and for the wakame, I just crunched it up a bit more. I didn't rehydrate the wakame before using since I figured it'd be tastier if I let it hydrate in the cucumbers/rice vinegar/sesame oil instead of water. Plus, then you don't have to worry about draining the salad or having pools of liquid at the bottom since the seaweed will soak it up! Now, there's a multi-tasker. :)

What are your thoughts on seaweed?

Seaweed Cucumber Salad

by CJ Huang

Crisp cucumber, smooth sesame oil, tangy vinegar, and tantalizing seaweed makes for an unforgettable summer dish.

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes + cooling/marinating time
Yield: 2 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	cucumber, sliced and quartered
		1 teaspoon		sesame oil
		1 tablespoon		rice vinegar
				seaweed	to taste

Methods:

	1. Gather all materials.
	2. Combine all materials and shake together.

Shared with: Full Plate Thursday, BFF Open House, Artsy Fartsy Party, Traffic Jam, Handmade and Otherwise, Meal Plan Monday, Saturday Sparks, What's for Dinner?, Over the Moon, Hearth and Soul, Tuesdays at Our Home, Inspire Me Monday, Your Whims Wednesday, Wine'd Down Wednesday, Party in Your PJs, Homestead Blog Hop

Sesame Crusted Tuna

We recently saw some tuna steaks for sale, and since we'd never purchased any before, we decided to make an exploratory purchase. The first thing we wanted to try? Sesame Crusted Tuna Steaks! Making these steaks was pretty easy too. I thought I'd need to dredge the tuna in something before searing, but the tuna does a surprisingly good job of keeping the sesame seeds stuck. All you've got to do is press them into the tuna slightly if you feel like it. Even without pressing the sesame seeds into the tuna, the vast majority of the seeds will stay stuck. As part of this meal, I also made a ginger carrot topping or dressing. Feel free to serve it on the side, on top, as a dip, or not at all! Although, if you decide to leave it out, I would recommend mixing the other ingredients and using it as a sauce so you'll have a more flavorful tuna. :) Give this Sesame Crusted Tuna a try and surprise yourself with how easy it is to make!

What's a dish you thought was a lot more complicated than it actually is?

Sesame Crusted Tuna

by CJ Huang

Easy and yummy - try this sesame crusted tuna steak with an Asian inspired ginger carrot sauce!

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 2 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
60 grams	2.125 ounces		1	carrot, chopped
		1 tablespoon		ginger, minced or grated
		2 tablespoons		green onions, sliced
		1 tablespoon		rice vinegar
		2 teaspoons		sesame oil
		1 teaspoon		soy sauce
38 grams	1.25 ounces	1/4 cup		sesame seeds
			2	tuna steaks	I cut each steak into two pieces, and I can't remember why!

Methods:

	1. Gather all materials.
	2. Process together carrots, ginger, green onions, sesame oil, and soy sauce until smooth.
	3. Press tuna steaks into sesame seeds to coat. Repeat for each side.
	4. Cook in a greased pan for 1-2 minutes on each side (for medium rare).

Linked to: Full Plate Thursday, Friendship Friday, BFF Open House, Saturday Sparks, Meal Plan Monday, Handmade and Otherwise, Fiesta Friday, What's for Dinner?, Inspire Me Monday, Over the Moon, Hearth and Soul, Inspire Me Monday, Tuesdays at Our Home, Fabulous Party, Inspire Me Monday, Farm Fresh Tuesdays, Wine'd Down Wednesday, Your Whims Wednesday, Party in Your PJs, Homestead Blog Hop

Ginger Tofu

I had some tofu leftover, and I needed another side, but looking around I didn't have too much else. What to do? Maybe something like a stir-fry? But I wanted something crispier, so I opted for pan frying. If you're in a rush, you can serve these tofu sticks with a sauce (like me). But if you marinate the tofu beforehand, you'll get more flavor penetration. Either way works - just depends on your preferences. This gingery tofu is so simple you can go from raw materials to the table in 15 minutes! Just cut, cook, pour on some sauce, and you'll have some flavorful crispy, gingery tofu sticks!

What's your favorite way to enjoy tofu?

Ginger Tofu

by CJ Huang

Flavorful, gingery tofu sticks with a tender inside and a crispy exterior.

Prep time: 5 minutes + optional marinating time
Cook time: 10 minutes
Total time: 15 minutes + optional marinating time
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1 pound			tofu, cut into sticks	Mine were about 3/4 x 3/4 x 3 inches.
		1/2 tablespoon		ginger, powdered, minced, or grated
		1 teaspoon		sesame oil
			2 cloves	garlic, minced
		1 tablespoon		soy sauce
		1 teaspoon		corn starch	optional

Methods:

	1. Gather all materials.
	2. Combine all materials, making sure to cover tofu in sauce. Marinate if desired.
	3. Pan fry tofu sticks until outside crispy.

Linking to: Inspire Me Monday, Wine'd Down Wednesday, Your Whims Wednesday, Homestead Blog Hop, Party in Your PJs, Full Plate Thursday, Farm Fresh Tuesday, Reader Tip Tuesday, Making a Home, Artsy Fartsy Party, Thursday Favorite Things, BFF Open House, Friendship Friday, Meal Plan Monday, Saturday Sparks, Handmade and Otherwise, Fiesta Friday, Inspire Me Monday, What's for Dinner?, Over the Moon, Inspire Me Monday, Hearth and Soul, Tuesdays at Our Home, Artsy Fartsy Party, Thursday Favorite Things

Asian Cole Slaw

An Asian inspired cole slaw with peanuts, ginger, lime, and soy sauce flavorings.

Sweet and Tangy Cucumber Salad

I'm sure just about everyone's had something like this cucumber salad. It's one of those dishes you always hear about mom or grandma passing down. An easy and tasty "no-fail" recipe. Simple enough to make frequently and tasty enough you'll want to! Bring this simple and refreshing cucumber salad to any barbeque, cookout, or gathering, and all your friends will love you even more! (Results not guaranteed.)

You can just throw everything together and serve. I also like to let all the flavors mix and meld so you'll get more flavor in each bite. Just throw everything together like usual, give it a good shake (or stir) and stick it in the fridge for a few hours or overnight.

What's your favorite recipe passed down from mom or grandma? Share with us in the comments!

Sweet and Tangy Cucumber Salad

by CJ Huang

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes + marinating time
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
436 grams			1	cucumber, chopped
		1 tablespoon		soy sauce
		2 tablespoons		rice vinegar
		1 teaspoon		sesame oil
		1/2 tablespoon		sesame seeds, toasted	As you can see from the images, sometimes I use white, and sometimes black. :)
		1/4 teaspoon		chili pepper flakes

Methods:

	1. Gather all materials.
	2. Combine all materials and shake together. (Optional - refrigerate for a few hours to overnight to allow flavors to mix and mingle a bit.)

Linked to: Inspire Me Monday, Fabulous Party, Hearth and Soul, Recipe and DIY, Tasty Tuesday, Little Cottage, Wine'd Down Wednesday, Wow Me Wednesday, Party in Your PJs, Homestead Blog Hop, Full Plate Thursday, Thursday Favorite Things, Foodie Friday, Friendship Friday, BFF Open House, Home Matters, Saturday Sparks, Saturday Sharefest, Meal Plan Monday, Our Mini Linky Party, What's For Dinner?, Happiness is Homemade, Dishing It Digging It, Inspire Me Monday, Over the Moon, Melt in Your Mouth Monday, Mix it Up Monday, Inspire Me Monday

Savory Oatmeal

Savory oatmeal made more efficient with an egg on top.

Sesame Chicken Sauce

Sesame Chicken - it's a dish commonly found in Chinese restaurants. It's also one of my favorites. I think There was a time when I'd eat Sesame Chicken at least once a week, usually more. (My parents owned a restaurant, for those of you wondering.) If I'm going to a new Chinese restaurant, the first thing I check out is their Sesame Chicken. Only then will I look at other options. And yes, I frequently use Sesame Chicken as a gauge for determining whether a restaurant is worthy of a return trip. While Sesame Chicken can seem a bit complex, it actually boils down to getting the sauce right. So that's what I'm sharing today - Sesame Chicken Sauce. Feel free to adjust to your own tastes and preferences!

For a recipe on how to cook Sesame Chicken using this sauce, check out this Sesame Chicken recipe. :)

Do you have a certain food you order to "test" a new restaurant? What is it?

Sesame Chicken Sauce

by CJ Huang

A sweetly savory and slightly tangy sauce perfect for Sesame Chicken.

Prep time: 1 minutes
Cook time: 4 minutes
Total time: 5 minutes
Yield: 1.5 cups

Materials:

Mass	Weight	Volume	Number	Material	Notes
		1/2 cup		soy sauce
124 grams	4.375 ounces	1/2 cup		rice vinegar	You can use white wine vinegar as a substitute.
92 grams	3.25 ounces	3/4 cup		brown sugar
136 grams	4.75 ounces	1/4 cup		corn starch	optional - this ingredient is used as a thickener. You can see the difference between the top and bottom pictures.
12 grams	3/8 ounces	1 tablespoon		ginger, grated or minced
6 grams	1/4 ounces	1 tablespoon		chili pepper flakes	I used gochugaru.
18 grams	5/8 ounces	2 tablespoons		sesame seeds	optional - toast beforehand for a bit of extra flavor

Methods:

	1. Gather all materials.
	2. Combine all materials and heat.
	3. Continue to whisk together materials until thickened.

Linked to: Happiness is Homemade, Inspire Me Monday, Inspiration Monday, Dishing It Digging It, Over the Moon, Merry Monday, Fabulous Party, Recipe and DIY Linky, Tasty Tuesday, Wonderful Wednesday, Wine'd Down Wednesday. Wow Me Wednesday, Party in Your PJs, BFF Open House, Traffic Jam, #HomeMattersParty, Funtastic Friday, Saturday Sharefest, Saturday Sparks, Meal Plan Monday, Mini Linky Party, What's for Dinner?, Happiness is Homemade

Coconut Crusted Eggplant

With the sales on eggplant lately, I'd purchased another one. Eggplant's a vegetable I struggle with, honestly. I've made some tasty dishes with it, but for every tasty dish I've shared, there's lots of flops behind the scenes. However, we've enjoyed the crispness of this coconut crusted eggplant. The coconut flour really gave the eggplant a tropical flair, and the seasonings gave the eggplant just the right amount of flavor. Then baking crisped it all up even more. Next time, I want to try using coconut shreds instead since I'm thinking it'll result in an even crispier coating. I also used the usual eggplant (not sure what kind they are), and I'm thinking maybe using something with a small diameter, like a Chinese eggplant might make this snack or side more fun. :)

What are your thoughts on eggplant - love it, tolerate it, hate it?

Coconut Crusted Eggplant

by CJ Huang

Eggplant, dipped in an Asian-inspired sauce, then dredged in coconut flour and baked into crispy coconut crusted eggplant medallions.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4-6 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	eggplant
55 grams	2 ounces	1/4 cup		olive oil
		1 tablespoon		sesame oil
		1 tablespoon		apple cider vinegar
		1/2 teaspoon		garlic powder
		1/2 teaspoon		onion powder
		1 tablespoon		soy sauce
		1/2 teaspoon		black pepper
90 grams	3.25 ounces	10 tablespoons		coconut flour

Methods:

	1. Gather all materials.
	2. Combine soy sauce, oils, vinegar, garlic powder, onion powder, and black pepper.
	3. Thinly slice eggplant. I sliced mine about 1/8 - 1/4 inch thick.
	4. Dip each eggplant slice in mixture from Step 2.
	5. Cover each eggplant slice in coconut flour, and knock off any excess.
	6. Bake at 400F for 15 minutes on each side.

Shared with: Wednesday Showcase, Wonderful Wednesday, What's Cookin' Wednesday, Creative Ways, Thursday Favorite Things, Freedom Friday, Throwback Thursday, Foodie FriDIY, Pinworthy Projects, Bloggers Pit Stop, Happiness is Homemade, What's for Dinner?, Sustainable Sunday, Nifty Thrifty Sunday, Over the Moon, Melt in Your Mouth Monday, What'd You Do This Weekend?

Tahini Dip

We've been on a bit of a Mediterranean kick lately, so I thought I could make a tahini dip. Plus, cut veggies and dip = super easy snack! And like most dips or dressings, it's also super easy to make - just throw everything into a food processor or blender and process/blend until desired consistency reached. You can also adjust the thickness using water or olive oil depending on if you're going for a dip or dressing. Don't you just love versatile recipes like this one? :)

How will you enjoy your tahini dip?

Tahini Dip

by CJ Huang

Try this quick, easy, and versatile tahini dip. Full of flavor and works wonderfully as a dressing, spread, or sauce too!

Prep time: 10 minutes
Cook time: none
Total time: 10 minutes
Yield: 2 cups

Materials:

Mass	Weight	Volume	Number	Material	Notes
105 grams	3.75 ounces		1	onion, diced
122 grams	4.25 ounces		2 stalks	celery
		2 tablespoons		soy sauce
		2 tablespoons		lemon juice
83 grams	2.875 ounces	1/2 cup		tahini
		4 tablespoons		olive oil
9 grams	1/4 ounce	1 tablespoon		flax seeds

Methods:

	1. Gather all materials.
	2. Pulse all materials together, thinning with water or olive oil to desired consistency.

Asian Meatballs

It's time for SRC again! Each month, as part of the Secret Recipe Club, we're assigned another blogger, and we get to pick a recipe from their blog to make. This month, I got Famished Fish. The blogger behind Famished Fish, Saundra, is on a journey to create the most appealing, healthy, and delicious meals while targeting nutritional needs and picky eaters. While we don't have a picky eater, who doesn't want healthy and appealing meals? (Bobert likes just about anything, including plain yogurt and sauerkraut - as long as it's not egg yolks. Or rather, as long as he doesn't know it's egg yolks.)

Looking through her blog, lots of recipes undeniably tempted me. For example, taro chips - one of my favorite foods in crispy, crunchy, yummy chip form? Definitely!...And then I forget to buy a taro when we're at the grocery. Her potato skins and Mexican chocolate tea biscuits were also contenders, but ultimately, I chose to make some Asian Meatballs.

Overall, we enjoyed these meatballs, although they did not taste like bulgogi meatballs, as we expected based on the name. However, the meatballs were full of flavor. We also opted to enjoy the meatballs over rice instead of in a meatball sandwich. The only minor change I would make next time would be to significantly decrease the amount of soy sauce. I'd recommend using a third to half, or even less. The decrease in soy sauce will allow you to have a much more pleasantly flavorful sauce and not get overwhelmed with the saltiness. I've edited the materials table to reflect the change, but the images show the full amount.

What's your preferred method for cooking meatballs - oven or stovetop?

Asian Meatballs

by CJ Huang

Flavorful Asian meatballs with lemongrass and ginger in a savory sauce. Perfect as an appetizer or snack by themselves or as a meal served on rice or in a roll.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 39 meatballs (1 inch diameter)

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1 pound			ground beef
		1 tablespoon		fish sauce
		1/2 tablespoon		soy sauce
		1 teaspoon		ginger, grated
		1 teaspoon		lemongrass
		1/2 teaspoon		chili pepper flakes
		1 teaspoon		sesame oil
		1/2 cup		soy sauce
		1/3 cup		brown sugar
		1 tablespoon		rice vinegar
		1 teaspoon		sesame oil
		4 teaspoons	4 cloves	garlic, minced
		1 tablespoon		ginger, grated
		1 teaspoon		chili pepper flakes
		1 teaspoon		black pepper, ground
		1 tablespoon		cornstarch

Methods:

	1. Gather all materials.
	2. Combine first seven ingredients, mixing until flavors uniformly spread throughout beef.
	3. Meanwhile, combine remaining materials, stirring to mix in corn starch before heating. Heat until sauce thickens and becomes bubbly. Remove from heat.
	4. Form meat mixture into meatballs, then cook. I cooked these Asian meatballs in a pan. You could also bake or use a slow cooker.
	5. Dunk cooked meatballs in sauce before serving.