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Entries in Asian (3)


Asian Chickpea Lettuce Wraps

A few months back I posted this recipe for Spicy Basil Lettuce Chicken Wraps. Made with PF Chang's lettuce wraps in mind, I created the aformentioned recipe as a healthier alternative. PF Chang's version is laden with calories, carbohydrates (22% of your daily recommended value) and unhealthy fats (15% of your daily recommended saturated fat allocation). As an aside, check out LiveStrong.com for more nutritional facts about Pf Chang's lettuce wraps and other restaurant food reviews.

Having not made this in months, my desire to eat an almost entirely meat based dish has gone straight out the window. Whipping up a vegetarian version seemed like the only logical solution. When in doubt, substitute beans for chicken. Which type of beans just depends on the taste you are going for. Chickpeas pack the perfect punch for the vegetarian version of this recipe. They can be broken down into a semi-ground state perfectly and they soak up the asian flavors of this dish, not missing a single beat in the world of hoison, soy and chili sauces, rice vinegar, and basil. The flavorful chickpeas placed on an incredibly fresh piece of lettuce leave little room for cravings. Instead, this recipe leaves you wanting more and more.

I'm linking up today for "It's a Keeper Thursday" with Everyday Tastes and Hearty Appetites. Go check out their sites, along with tons of great "It's a Keeper" recipes.It's a Keeper

Asian Chickpea Lettuce Wraps

  • 2-14oz cans of chickpeas, drained and rinsed
  • 1 tbsp thai style chili sauce
  • 2 tbsp hoison sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp olive oil
  • 2 tbsp rice vinegar
  • 1/2 tbsp sugar
  • 1 tsp red pepper flakes
  • 1 tbsp sirachi sauce, optional
  • 1/2 cup chopped basil, optional
  • 6-8 lettuce leaves, Bibb, boston or romaine leaves 
  1. Drain and rinse both cans of chickpeas.
  2. Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces.
  3. Add 1 tbsp of olive oil to a pan and heat.
  4. Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.
  5. Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.
  6. If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.
  7. Wash lettuce leaves and pat dry.
  8. Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately. Drizzle with sirachi sauce if desired.




Sesame Honey Mustard Dressing

Everyone is always amazed when I pull out the homemade salad dressing. I'm not sure why because it literally takes under 5 minutes to make one and if you go a bit astray in measurements, odds are you won't end up with something totally inedible. Next time you go to make a salad, take five minutes and try whipping up your own little somethin' somethin' to put on top (like this Thai Peanut dressing or this Honey Vinegar dressing).

Sesame Honey Mustard Dressing

Servings: 1/2-2/3 cup dressing

  •  1 clove garlic, minced

  • 3 tbsp balsamic vinaigrette

  • 2 tbsp honey

  • 2 tbsp dijon mustard

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1/4 cup olive oil


  1. Whisk together ingredients until they are thoroughly mixed together.

  2. Serve over a salad, using roughly 1 tbsp.


Thai Peanut Sauce

I could eat this by the spoonful. Literally. J may or may not have had to pry the container and spoon from my mouth at various points throughout dinner. Then the next day I had some more. And the next day. So beware: this is addicting.


Thai Peanut Sauce

Servings: too many? No but really, it comes out to about 1 cup of sauce so about 16 tbsp

Serving Size: 1-2 tbsp

Nutrition Facts based on 2 tbsp serving size: 126.4 calories; 9.1g fat; 262mg sodium; 7.4mg potassium; 5.8g carbohydrate; 4.2g protein

  • 1/2 cup smooth peanut butter (I used Whole Food All Natural Peanut Butter - it has less sugar than your normal Skippy's does)

  • 1 tbsp soy sauce

  • 3 tbsp rice vinegar

  • 2 tsp sesame oil

  • 2 tsp lemon juice

  • 1 small-medium clove garlic, minced

  • 1 tsp granulated sugar

  • as much as 1/2 cup water


  1. Whisk all of the ingredients together, starting with 1/4 cup of the water.

  2. Slowly add more water to get it to the right consistency.

  3. Serve as a dipping sauce, drizzled over a salad, or over this thai peanut salad.