Ami's Asian Food: Lettuce Wraps

In September we met at Ami's house for another dose of her delightful Asian cooking! The first recipe she shared was already a favorite from a previous activity, so we're all thrilled to be able to make it at home now! Here is how to make her delicious Lettuce Wraps (like the ones at PF Chang's).

Special Sauce (for spooning over the lettuce wraps)
1/4 cup granulated sugar
1/2 cup water
2 Tbs ketchup
1 Tbs lemon juice
1/8 tsp sesame oil
2 Tbs soy sauce
2 Tbs rice vinegar
Dissolve the sugar in water in a small bowl. Add the remaining ingredients and mix well. Refrigerate until ready to use.


To add spice to your special sauce:
Mix first two ingredients together in a small bowl
1 Tbs Chinese hot mustard powder
2 tsp water
1-3 tsp chili garlic sauce
Then add desired amount of mustard/chili sauce to your special sauce just before serving to add some zing!

Chinese Hot Mustard Powder (so you know what to look for at the store!)

The hot mustard (left) and chili garlic sauce (right)

prepared and ready to mix into the Special Sauce before serving.

Stir Fry Sauce- Mix all together.
2 Tbs soy sauce
2 Tbs dark brown sugar
1/2 tsp rice vinegar


Wrap Ingredients
3 Tbs vegetable oil
2 skinless chicken breast fillets
1 cup diced water chestnuts
2/3 cup diced straw mushrooms
3 Tbs chopped green onions
1 tsp minced garlic (or 1 clove)
1 cup friend maifun rice sticks
4-5 iceberg lettuce cups

A can of Straw Mushrooms (in case you haven't seen these before)

Maifun Rice Sticks in the package

Bring 2 Tbs vegetable oil to high heat in a wok or large frying pan. Saute the chicken breast for 4-5 minutes per side until done. Remove the chicken from pan to cool; keep the oil in the pan.
While the chicken cooks, chop the water chestnuts and mushrooms finely (about the size of small peas). When the chicken is cool, chop finely. In the wok or frying pan, add the remaining 1 Tbs oil, plus the chicken, garlic, green onions, water chestnuts, and mushrooms. Add the stir fry sauce and saute for a few minutes.

Adding the vegetablesStir-frying the filling!

Assemble by spooning filling into a lettuce cup; sprinkle on some rice sticks. Add special sauce over the top and enjoy your wrap!
Spooning the Special Sauce onto a wrap

Rice Sticks prepared

Tip: Some of Ami's ingredients aren't carried at Walmart or Jewel; Ami gets her supplies at the Lewis Fresh Market on Grand Avenue in Waukegan.

Ami's Asian Food: Thai Green Curry with Chicken

This is a spicy dish, but Ami said you can use more or less of the green curry paste, depending on how spicy you want your meal. She used 2 Tbs for our meal (which still had plenty of zing!), but she usually uses 3 Tbs for her husband.

Thai Green Curry with Chicken

1 lb boneless, skinless chicken thighs
2 fresh lemon grass stalks
1 1/2 Tbs vegetable oil
2-3 Tbs green curry paste
3Tbs finely diced shallots
3 Tbs coarsely chopped garlic
1 tsp finely chopped ginger
2 tsp lime zest
1 Tbs fish sauce
2 tsp sugar
1 tsp salt
8 oz eggplant cut into chunks
1 can coconut milk
3 Tbs water
small handful of fresh cilantro leaves
large handful of basil leaves (Thai)

Cube chicken- 1 inch pieces. Peel lemon grass and chop finely. Heat the wok and add the oil. Add green curry paste and stir fry for 2 minutes. Add the chicken and coat it well.

Green Curry PasteCooking the chicken with the green curry paste

Add lemongrass, shallots, garlic, ginger, lime zest, fish sauce, sugar, and salt. Stir fry for another minute.

Joann zesting the limeThe chopped lemon grass, shallots, garlic, and gingerThe bottle of Fish SauceAmi stir frying our spicy meal

Add eggplant and pour in the coconut milk and water. Turn the heat to low and simmer for 15 minutes or until the chicken is cooked through.

The chopped eggplantThe eggplant and chicken before adding the coconut milkCan of Coconut Milk

Simmering for 15 minutes

Add cilantro and basil leaves; give the mixture a good stir and serve at once. Serve over rice; Ami serves it with jasmine rice, which has a wonderful flavor.

Ami's Asian Food: Japanese Ginger Salad Dressing

Ami made a delicious salad with fresh tomatoes and cucumber, plus an AMAZING salad dressing! Most of us had to have seconds...

Japanese Ginger Salad Dressing
1/4 cup rice vinegar
2 Tbs tomato paste
1 Tbs soy sauce
1/2 tsp salt
1 (1 inch) fresh ginger
1 tsp sugar
1/8 tsp sesame oil
1/3 cup chopped celery
1/4 cup chopped sweet onion
1/2 cup canola oil

Combine the vinegar, tomato paste, soy sauce, salt, ginger, sugar, sesame oil, celery, and onion in a blender. Pulse several times until celery and onion are finely chopped. With the blender running, slowly drizzle in the canola oil.

Tin Foil Dinner- Grilled Chicken and Veggies

In August we met at Debbie Zumsteg's house for a Tin Foil Dinner night! We had about 20 women there, and all the food was delicious!

Eating on Debbie's beautiful deck

Wendy demonstrated our simple Chicken and Vegetable Tin Foil Dinner for everyone.

Chop/slice your vegetables- we used potatoes, onions, and zucchini
Tip: slice your potatoes thinner than the other veggies so they will cook more evenly
Place the chicken breast down on 2 layers of tin foil (or heavy-duty foil).
Cover with veggies, and season. We used Salt, Garlic Powder, Olive Oil, and Lemon Pepper.

Fold up all sides of the dinner and seal tightly. Grill for about 10 minutes per side (or an hour in the oven). Yummy!

The delicious cooked tin foil dinner!

Jennie's Broccoli Salad

Jennie made a delicious Broccoli Salad to pair with our tin foil dinners. The bowl of salad was soon scraped clean as we devoured it. Good thing she showed us how to make it!
1-2 bunch broccoli tips
1/2 cup mayo
1/4 cup sugar
1 small onion, minced (or 2 T dried onion)
1 T white or apple cider vinegar
8 strips bacon, crisp cooked and crumbled
1 cup mozzarella or Swiss cheese, shredded
1/4 cup slivered or sliced almonds

Make broccoli tips bite-sized. Chopping the broccoli is the most time-consuming part.

Mix together mayo, sugar, vinegar, and onion.

Looking good Jennie!The prepared batch of sauce

Pour over broccoli. Add cheese and slivered almonds. Add more sauce, if needed.

Salad before mixing

Mix it all together and enjoy!

Jennie suggests making the salad a day in advance for better flavor. Be sure to stir it up before serving because the sauce will settle at the bottom.

Tin Foil Dinner- Extra Recipes

BEEF STEW (FOIL DINNER)

2 large sheets Aluminum Foil

½ lb. boneless Beef Sirloin Steak

(1/2 in. thick, fat trimmed)

2 small Red Potatoes, cubed

½ pkg. Baby Carrots (8 oz.)

½ jar Beef Gravy (6 oz.)

½ teaspoon Onion Salt

¼ teaspoon Black Pepper

Preheat oven –OR- grill to med.-high. Spray foil with nonstick spray. Cut Steak in ½ in. cubes.

Center half of Beef, Potatoes, & Carrots in an even layer on foil. Spoon Gravy over mixture. Sprinkle with Onion Salt & Pepper. Bring up foil sides. Double fold top & ends to seal packets, leaving room for heat circulation.

Bake: at 450° 30-35 minutes on cookie sheet

-OR-

Grill: 14-16 min. in covered grill or over campfire.

Stir before serving.

BARBECUED ONION WRAP-UPS

1 large Vidalia onion
1 beef bouillon cube
1 cup grated Parmesan cheese
2 tablespoons butter
1/8 teaspoon onion powder
1 clove garlic

Remove the top and skins of the onion. Core out the center of the onion with an apple corer, leaving a small portion at the bottom so as to not cut completely through.

Insert one bouillon cube and one large peeled garlic clove into the center of the onion.

Slice through the center towards the outer edges about an inch without slicing through. Insert slices of butter between cuts saving some for the center to place on the top of the bouillion cube.

Sprinkle with onion powder.

Wrap the onion tightly in heavy duty silver foil and place on the gas grill or directly on the coals of your charcoal briquets. Leave to cook about 60 minutes or until onion is tender and well cooked.

Sprinkle with parmesan cheese and serve with crusty french bread or bruschetta.

Prepare one onion for each serving required.

CORN ON THE COB

4 ears of shucked corn

¼ cup butter or olive oil

Parmesan cheese

½ teaspoon dried rosemary leaves

salt and pepper

4 ice cubes

Place the ears of corn on a large sheet of foil. Spread the butter on top. Sprinkle with the seasonings and Parmesan cheese. Put the ice cubes on top. Wrap up into a tent pack. Place on hot coals and cook for 20 minutes. Makes 4 servings.

PINEAPPLE UPSIDE DONUT CAKE

Every delicious foil dinner deserves a delicious foil dessert. This is an awesome one.

1 ring of pineapple

1 tablespoon butter, softened

1 tablespoon brown sugar

1 cake donut

Place donut on sheet of foil. Mix the softened butter and brown sugar together and spread it over the donut. Place the pineapple ring on top. Wrap the donut in a tight flat pack. Place on hot coals and cook for 5-7 minutes.

APRICOT-GLAZED PORK CHOPS

1 boneless pork chop

1/3 cup apricot preserves

1 tablespoon soy sauce

½ package frozen stir-fry vegetates

garlic powder, salt, pepper

Mix together the apricot preserves, the soy sauce, and any seasoning you’d like to add. Place the pork chop in the center of the sheet of foil. Spread half of the apricot sauce on top. Put the veggies on top/around the pork chop. Pour the rest of the sauce over the whole thing. Wrap in a tent pack. Place on hot coals and cook for 20 minutes.

CHICKEN CASSEROLE

1 chicken breast

1 cup of broccoli

1/2 cup of prepared rice

1 can of cream of chicken soup

ranch dressing

cheddar cheese

spices

Pound the chicken thinly as chicken can take a while to cook.

Mix together the broccoli, soup, and cheese. Add spices and condiments. Place the chicken breast on the center of the foil. Top with the soup mix and then rice. Seal in a tent pack.

Cook on hot coals for about 25 minutes (The thicker your chicken breast, the longer it will take).

SAUSAGE AND EGGS

1 frozen hash brown patty

2 eggs, scrambled, uncooked

2 frozen sausage patties

spices and seasonings

Cheese (optional)

Crimp the sides of your sheet of foil so that the eggs won’t go anywhere when you add them. First place your hash brown patty on the foil. Then place the eggs on top of the hash brown patty. Then place the sausage patties on top. Season with spices and condiments and wrap up in a tent pack.

Place on hot coals and cook for 15 minutes. Add the cheese when it’s ready to eat (it turns out better than cooking it in the pack).

THE CLASSIC- HAMBURGER AND VEG-ALL

½ lb ground hamburger meat

½ can of Veg-all or other mixed vegetables

½ can can of cream of mushroom soup

spices and seasonings

Mix together the above ingredients with spices and condiments to your heart’s content. Place the mixture on the center of a sheet of foil, wrap in a tent pack, and place on hot coals for 25 minutes.

HOBO DINNERS

1 lb. ground beef
Carrots
Potatoes
Any green vegetable (peas or green beans or broccoli)
Tin foil
Worcestershire sauce
Salt & pepper

Divide ground beef into 2 loaves. Place in the center of the tin foil (one piece of foil for each loaf). Cut up vegetables and divide between the two tin foil dinners. Salt and pepper to taste. Put a small amount of water and Worcestershire sauce. Seal tin foil, place on a cookie sheet. Bake at 375 degrees for 45 minutes. Serves 2.

CHICKEN FOIL DINNER

chicken legs/breasts potatoes
green beans peas
corn butter
Seasonings of your choice

Place a piece of aluminum foil on your workspace. Arrange the chicken in the center and season it with herbs and spices of your choice.

Cut potatoes into fourths and place them on the foil. Place green beans, peas and corn on the foil.

Spread softened butter over all the ingredients. Wrap the foil around the ingredients and wrap another piece around that. Place on the grill over high heat, turning it only once before taking it off.

Suggested Spices: (just a pinch goes a long way) minced parsley, oregano, basil, spring of rosemary or thyme, minced garlic or garlic powder, minced onion or onion powder, minced shallot, lemon pepper, cayenne pepper, etc.

Extra virgin olive oil may be used instead of butter. When baking foil packets using butter, a few teaspoons of bread crumbs may be sprinkled over the chicken for extra flavor.

A squeeze of fresh lemon juice or a dash of soy sauce can add to the flavor. Or use Duck Sauce or BBQ sauce to brush over the chicken.

Tin Foil Dinner- Tips

Foil Packet Cooking Tips

* Use heavy duty foil. You don’t want the foil to rip and have ashes get in and your dinner leak out. If you use regular foil, double up on the sheets. If your food is heavy, and/or if you plan to eat directly from the pack, it’s a good idea to double up even on the heavy duty sheets.

* Spray the side of the foil on which you’re going to place the food with cooking spray before you add your ingredients and seal it up.

* When placing your ingredients on the sheet of foil, always put the meat on the bottom as it takes the longest to cook.

* Cook your foil packet on the fire’s coals, not in the fire itself. Ideally, you want to place the packet on a bed of coals about 2 inches thick.

* Hard, raw vegetables like carrots and potatoes take a long time to cook. If you don’t want to wait, use the canned variety.

* When cooking meat, throw in some high-moisture veggies like tomatoes and onions. This will keep the meat from drying out.

* Cooking times will depend on how hot the fire is and the kind of food in the packet. I generally err on the side of cooking it too long-this is the kind of food that you don’t need to be overly delicate with. Flip the packets over a few times during cooking; open and check on how the food is progressing from time to time.

* When it’s finished cooking, open your foil packet carefully, as it’s full of hot steam!

Making Your Foil Packs

Making a good foil pack is essential to foil dinner cooking success. There are a couple of different kinds of foil packs you can make depending on what you’re cooking.

The Flat Pack - The flat pack is best for foods like meat where you’re looking for more browning than steaming.

1. Place the food in the middle of the sheet of foil. If you needed to mix the ingredients up, do so in a separate bowl before transferring it to the foil.

2. Tear off a sheet of heavy-duty foil that is about twice as long as the food you’ll be wrapping. It’s better to overestimate the length than place your food on it, start wrapping it up, and realize you don’t have enough foil to keep everything in and make your folds.

3. Bring the long sides together in the center and crease them together, making tight folds until the foil is flat next to the food.

4. Tightly roll up the shorter sides until they meet the food.

The Tent Pack- The tent pack provides a pocket of air that allows for greater steaming. Thus, it’s best for foods you want steamed more than browned like fruits, vegetables, and meat/vegetable combos.

1. Tear off a sheet of foil just as you would for the flat pack.

2. Place the food in the middle of the foil.

3. Bring the long sides together in the center and tightly fold them together towards the food. This time, stop folding a few inches before you get to the food, leaving a pocket of space and creating a “tent.”

4. Tightly roll up the shorter sides, again leaving an inch or so of space between the end of the fold and the food.