Coconut Rice with Edamame and Leeks

(Adapted from Jack Bishop's "A Year in a Vegetarian Kitchen" (Houghton Mifflin 2004))

10 ounces frozen shelled edamame, about 2 cups
2 tbsp canola oil
3 medium (or 2 large) leeks, white and green parts, halved lengthwise, washed REALLY well, and cut crosswise into thin strips (abt 2 cups)
1 tbsp minced gingerroot
1 1/2 cups jasmine or long-grain rice
1 14-oz can light unsweetened coconut milk (Bishop says the recipe'll be too rich with regular coconut milk)
1 1/4 cup water
2 tbsp fresh lime juice
3 tbsp minced fresh cilantro (I omitted this for the party because I know some people might be especially sensitive to cilantro)

1. Steam (or boil according to the package instructions) the edamame till they're tender, but not mushy (about 7 to 10 minutes for steaming). Set aside.

2. Heat the canola oil in a large saucepan over medium heat until shimmering. Add the leeks and 1/2 tsp salt, cover, and cook, stirring occasionally, until the leeks are very soft, about 10 minutes (or more). If/when the leeks start to brown, just lower the heat. When the leeks are done, add the ginger and cook until fragrant (abt 1 minute).

3. Add the rice and cook, stirring often, until the rice is coated with oil and glistening, about 1 minute. Add the coconut milk and water and bring to a boil. Reduce the heat to low, cover, and simmer till the rice is tender, 15 to 20 minutes (but it actually took me closer to 30 minutes!). Stir in the cooked edamame and lime juice, cover, and continue to cook over low heat till heated through, about 2 minutes. Then you stir in the cilantro and add salt to taste. You're done!

Dumpling Soup

(adapted from November 2005 Gourmet magazine)

1 16oz package frozen Asian dumplings (also called pot-stickers)
* if you're making homemade dumplings, about 20-24 dumplings are the equivalent
6 cups reduced-sodium chicken broth
3 cups thinly-sliced Napa cabbage
2 cups sliced shiitake mushroom caps
1 cup shredded or matchstick (1/8-inch-thick) carrots
1/2 cup frozen peas (note: I substituted edamame here, and it worked great)
1/2 cup chopped scallions
1 tsp sesame oil
salt and pepper to taste

Cook dumplings in a 6-8-quart pot of boiling unsalted water, uncovered, stirring occasionally until cooked through (5-8 minutes). Cut into a dumpling to check filling. Remove pot from heat and keep dumplings warm in hot water.

While dumplings cook, bring chicken broth to a boil in a 4-6 quart heavy pot. Add cabbage, mushrooms, and carrots and boil uncovered, stirring occasionally (3 minutes). Add peas/edamame and cook 2 minutes. Stir in scallions, sesame oil, salt and pepper. Boil until all vegetables are tender (1 minute).

Divide dumplings among 4 soup bowls w/a slotted spoon. Ladle soup over dumplings.

Thai Chicken Salad

(adapted from Madhur Jaffrey's Far Eastern Cookery)

1/2 lb. chicken breast
1 large Granny Smith apple
2 tsp salt, divided
1 tsp sugar
3 tbsp fresh lime juice
1 cup red seedless grapes, halved lengthwise
1 cup green seedless grapes, halved lengthwise
1 can mandarin oranges in juice
1-3 serrano chiles, cut in very thin rounds
1/2 cup chopped fresh cilantro
coarsely chopped roasted peanuts (for garnish)
dried shallots or onions (for garnish)

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1. Poach and shred chicken breast, or use breast meat from a rotisserie chicken. Let cool.
2. Combine 1 tsp salt with 2 1/2 cups water in a small bowl. Peel and core the apple and cut into 1/4-inch dice. As you cut and dice, put the apple pieces in the salted water. Set aside.
3. In a small bowl, combine remaining 1 tsp of salt, sugar, and lime juice. Stir until sugar dissolves, and set aside.
4. In a large bowl, combine fruit, chiles, and cilantro. Drain apples well and add to bowl. Add cooled shredded chicken. Add dressing and stir gently to combine. Garnish with chopped peanuts and dehydrated shallots or onions (original recipe calls for fried shallots, but I don't usually bother - the dehydrated kind are healthier and don't make my kitchen smell like grease).

Soba Noodle Salad

12-15 oz soba noodles
1 1/2 tsp dark sesame oil
1/3 cup rice vinegar
juice and grated peel of 1 lime
1/2 cup soy sauce
2 tsp sriracha sauce
2 tbsp granulated sugar
2 cloves garlic, minced
1 medium carrot, julienned
1/2 cup chopped fresh cilantro
coarsely chopped roasted peanuts (for garnish)

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1. Break noodles in half and cook according to package directions (careful, soba noodles bubble over quite a bit). Drain, rinse with cold water and let cool.
2. Combine oil, vinegar, lime, soy sauce, sriracha sauce, sugar, and garlic. Mix until sugar is dissolved. Toss in carrots, peanuts and cilantro.
3. Toss sauce together with noodles and chill for at least an hour.
4. Toss again just before serving; add a little soy sauce and rice vinegar if noodles seem dry.