OPERATIONAL EXCELLENCE
UDON BOWL AND CHICKEN LETTUCE WRAPS
Chef Lara Irwin, director of center of excellence at Commonwealth Senior Living, takes two popular flavor families—Japanese and Mexican—and packs them full of healthy vegetables and herbs for two trendy forms of flavor-forward dishes: bowls and wraps.
Serves 3 Mint, Basil, and Cilantro Udon Bowl
1 tablespoon sesame oil 1 tablespoon fresh ginger, minced 2 cloves garlic, minced 1 teaspoon sriracha 1 tablespoon chives, sliced ¾ cup shiitake mushrooms, sliced 1 tablespoon shallots, sliced ½ cup baby bok choy, sliced ¼ cup carrots, shredded ¼ cup mirin (see note) 3 cups chicken stock or broth 2 teaspoons low-sodium soy sauce 1 teaspoon rice vinegar 1 tablespoon brown sugar Udon noodles, prepared per recipe 3 tablespoons fresh mint, basil & cilantro, chopped Toasted sesame or black sesame seeds, garnish
1. Heat sesame oil on low heat. Add ginger and garlic and allow to soften, about 3 minutes.
2. Add sriracha and chives and cook for 3 minutes. 3. Bring heat up to medium and add mushrooms, shallots, scallions, bok choy and carrots. Cook for 3 minutes.
4. Add mirin to deglaze pan, scraping any vegetable bits from the pan. 5. Add broth, soy sauce, vinegar, and sugar. Bring to a boil. 6. Lower heat and simmer for 3 minutes. 7. Add udon noodles to serving bowl. Ladle soup over noodles. 8. Sprinkle each bowl with 1 tablespoon of the chopped basil, mint, and cilantro mix, and garnish with sesame seeds.
Note: Mirin is Japanese cooking wine. Substitutions include aji-mirin (available in some grocery stores), dry sherry or sherry cooking wine, or marsala.
Serves 4-8 Cilantro-Lime Chicken Lettuce Wraps
For the chicken: 2 tablespoons olive or vegetable oil 2 tablespoons Fiesta Lime Seasoning Blend (see note) 2 tablespoons waterJuice of 2 medium limes 1 pound chicken breast, thinly sliced
For the finished wraps: 4 tablespoons olive or vegetable oil ½ cup each red, yellow, and green pepper, julienne sliced ½ cup onion, julienne sliced ¼ cup carrot, shredded 1 clove garlic, minced 1 teaspoon ground cumin Juice of 1 lime 1 tablespoon Fiesta Lime Seasoning Blend 1 tablespoon water 1/3 cup cilantro, chopped Salt and pepper to taste 6 to 8 large lettuce leaves
1. Mix oil, seasoning, water and lime juice, and chicken. Marinate for 8 hours or overnight.
2. Heat pan on medium high and add 2 tablespoons oil. 3. Add marinated chicken,
discarding any marinade left. Cook for 3 to 5 minutes.
4. Remove chicken from pan and set aside safely.
5. Return pan to heat. Add 2 tablespoons oil. Add peppers, onions, carrot, and garlic, sautéing 3 to 5 minutes, until tender.
6. Return chicken to pan. Sauté with vegetable for two minutes. 7. Stir in cumin, lime juice, seasoning, and water. Simmer for one minute. Season to taste with salt and pepper.
8. Remove from heat and toss with cilantro.
9. Spoon portions into lettuce leaves.
If desired: Garnish plates with one or combination of the following: fresh lime slices, salsa, picante, sour cream, avocado.
Note: Sliced or minced jarred truffles can be used, or black truffle oil can be substituted.
COURTESY OF
38 SENIOR LIVING EXECUTIVE MARCH/APRIL 2022
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