Asian Lettuce Wraps

There are some people that L.O.V.E. the restaurant P. F. Changs.  I, however, am not one of those people.  Personally I find the restaurant to be an overpriced version of any run-of-the-mill Americanized Chinese food and usually, it's way too salty.  But, I do love Asian lettuce wraps...and that's something they serve that's a bit more authentic.  People go gaga over these wraps there...and for good reason!

There's something about the contrasting flavors and textures of this meal: crisp, cool lettuce versus the hot (and if desired, spicy) meat filling.  Essentially, it's Asia's version of the taco.  It's also great for low-carb dieters because there's no tortilla, just a lettuce cup holding all the meaty goodness inside.

Asian Lettuce Wraps

Ingredients

For the sauce:

• 1½ tsp. hoisin sauce
• 1 tsp. soy sauce
• ½ tsp. sesame oil
• 1 tsp. rice wine vinegar
• Freshly ground black pepper
• 1 tsp. Sriracha hot sauce

For the filling:

• 2 tsp. canola oil
• 1 tsp. minced garlic
• ½ tsp. grated fresh ginger
• 2 green onions, chopped
• 1 lb. ground turkey or chicken
• 2 cups mixed vegetables 
• ½ green apple, finely chopped

To assemble:

• Butter lettuce leaves, washed and separated
• Shredded carrots for topping (optional)

Directions

1. Combine all the ingredients for the sauce in a small bowl and mix to blend.
2. To make the filling, heat a skillet on high heat with cooking oil.  Once the pan is hot, add the garlic, ginger and green onions to the pan, and stir fry for a few seconds, just until fragrant.  Add the ground turkey or chicken, breaking into small pieces, and cook until almost cooked through.  Add the vegetables to the pan and cook for 1-2 minutes.  Mix in the sauce and cook for about 1 minute until thickened slightly.  Add the apples to the pan and toss to coat.  Immediately remove the pan from the heat.
3. Serve the filling in lettuce “cups” and top with shredded carrots, if desired.

Source: Originally from Steamy Kitchen as adapted by and seen on Annie's Eats

Persian Turkey Kofta Kebabs

This post is for Linda, a girl that I met once through a mutual friend but as I learn more about her I find that she just might be my long-lost twin sister and hope that perhaps we'll get to know each other better.  She recently posted on her facebook that she created a recipe for kofta kebabs and I responded that I actually made some recently too (see the crazy twin thing happening, already?).  Kofta kebabs are essentially log-shaped meatballs on a stick and the flavor they punch are uniquely amazing!

While I have never gone to Persia, kebabs totally take me back to the time I spent in Turkey this Spring.  Turkey is an AMAZING country with beautiful sites (Ephesus is seriously the most well preserved antiquity site I've ever seen!), rich culture (Istanbul has so much to see that we only skimmed the surface in our two days), and best of all, fantastic food.  In every port of call that we had I devoured juicy kebabs, super fresh vegetables, and of course, Turkish Delights (honey pistachio was my absolute favorite!).

My husband and I eating lunch at a carpet making factory in Ephesus, Turkey

I don't remember what these were called but it was grilled meats (chicken, lamb meatballs) served with potatoes and rice pilaf.

A fresh salad served with dressing made of olive oil and lemon

I was *seriously* addicted to this stuff.  Green beans with tomatoes and garlic drizzled with very fresh olive oil.

Turkish greens with Greek yorurt

A variety of Turkish Delights at the Spice Market in Istanbul, Turkey.  They gave away free samples to try to get you to buy some and it was so addicting!

I'm fortunate that I found a local Mediterranean/Lebanese restaurant called Aladdin's Eatery to get my fill but it's nice to know that this is actually a very easy recipe to make at home when I get the urge to be taken back to the memories of our short time in Turkey.

I served my kofta kebabs with a spiced up Greek yogurt sauce (added a drizzle of honey, cumin, chili powder) but I think it would also be fantastic with Tzatziki sauce.  It was accompanied by a side of Tomato Basil Orzo, which I'll share tomorrow :).

One Year Ago: Sauceless Garden Lasagna
Two Years Ago: Chicken Parmesan Meatball Subs

Persian Turkey Kofta Kebabs
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 Ingredients

• 20 oz 93% lean ground turkey
• 1 small onion, minced
• 2 cloves garlic. minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp bread crumbs
• 1/4 tsp allspice
• 1/4 tsp coriander
• 1/4 tsp paprika
• 1/4 tsp chili powder
• salt and fresh pepper (to taste)

Directions

1. In a large bowl combine the ground turkey, onion, garlic, parsley, breadcrumbs, spices, salt and pepper until evenly blended. Divide into a heaping 1/4 cup portions so you get 12; roll into log shaped ovals. Place on a cookie sheet and refrigerate at least 30 minutes. If using wooden skewers, soak in water at least 30 minutes before grilling.
2. When ready to eat, preheat grill to high heat. Carefully insert the skewer through the formed meat.  
3. Grill for 10 to 15 minutes on indirect heat turning occasionally, until meat is no longer pink.

Source: Gina's Skinny Taste
  
Serving Size: 3 kebabs •  Old WW Points: 4 pts • WW Points+: 5 pts
Calories: 185.4 • Fat: 8.3 g • Protein: 22.9 g • Carb: 5.1 g • Fiber: 0.8 g • Sugar: 0.3 g • Sodium: 114.5 mg (without the salt)

Recipe Swap: 7 Layer Taco Pie with Cornmeal Crust

Confession: I just may have gone a little crazy with modifications on this week's recipe swap.

Usually I stick as close to the original recipe as possible (swapping in things here in there due to preferences or just not having an ingredient on hand).  With this one, I saw so much potential.  As an aside, I recently took a "test" called StrengthsFinders and found one of my top strength themes is Maximizer.  Essentially someone with this strength likes to take something from good to great.  So, my mind went to concocting something grand...

I noticed that this recipe used a pastry puff crust but to me, that didn't feel very Mexican.  Valerie at Love Through the Stomach never claimed it was authentic anyway.  But then I thought...why not make a cornmeal crust instead?  And while we're at it, let's bake it in a tart pan so it looks pretty (and heck, my lovely tart pan deserves to be used more than once since it's arrival at Christmas time!)

Crust figured out.  Now for the filling.  I'm sure everyone's familiar with 7 Layer Taco Dips.  They're cold dips and usually the base layer is refried beans doctored up with taco seasoning and then there are 6 other layers...usually sour cream, guacamole, salsa, shredded cheddar cheese, onions, tomatoes, lettuce, and/or olives are somewhere in that mix.  It's really not all that much of a recipe as just layering whatever sounds good.  And that's where I drew my inspiration for this filling.  Which just by chance happened to be 7 layers once I put them in and counted.  Just my luck!

Ooooh, layers!

What resulted was something extremely comforting and soooo filling.  I quickly realized we could have used some help to finish eating this one because this was one literally heavy pie!

For this week's swap, I submitted Roasted Tomatillo Enchiladas and the swap round-up as always can be found at A Taste of Home Cooking's blog.

7 Layer Taco Pie with Cornmeal Crust
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Ingredients

For the Crust

• 1 cup all purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optionally added for a little "kick")
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 Tablespoon sugar
• 2 large egg yolks

For the Filling

• 1 pound lean ground turkey or beef
• 1 packet low-sodium taco seasoning
• 4 oz (1/2 package) Neufchatel low-fat cream cheese, softened
• 8 oz reduced fat sour cream
• 1 can black beans, drained and rinsed 
• lettuce, shredded (in this case I had leftover Cilantro-Jalapeno Slaw so that's what I used today)
• 1 small tomato, diced
• 1/2 small onion, diced
• cheddar cheese, shredded

Directions

For the Crust

1. Whisk flour, cornmeal, salt, and cayenne pepper in small bowl to blend. Using electric mixer, beat butter and sugar in large bowl to blend. Beat in egg yolks. Add dry ingredients and beat just until blended. Roll dough into a ball then flatten into disk shape. Wrap dough disk in plastic and refrigerate 20 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
2. Preheat oven to 375F.  Lightly grease a 9" diameter tart pan with removeable bottom (if you don't have one, a springform pan or pie dish will also do).  Unwrap dough disk; press onto bottom and up sides of tart pan.  Blind bake for 15-20 minutes, until crust is lightly golden brown.  Set aside to cool.

To Assemble the Pie

1. While the crust is cooling, brown the ground turkey or beef.  Drain fat and add taco seasoning, preparing per package directions.  Cover and set aside.
2. Combine cream cheese and sour cream in a bowl.  Spread an even layer into the bottom of the cooled pie tart.  Add a layer of browned beef followed by black beans.  Continue layering rest of ingredients.  Serve by cutting into slices and enjoy!

Source: A Christine's Kitchen Chronicles original drawn from many inspirations including my swap partner Love Through the Stomach, cornmeal crust modified from Bon Appetit, December 2000, and 7-Layer Taco Dip filling inspiration from All Recipes.

Summer Pasta Bolognese

Are you up to your ears in tomatoes and zucchini yet?  If you are, kudos to you for having a green thumb and hey, any pointers?  Because mine is black... 

 

I made this recipe at least three times last summer when I had a CSA share with Bergefurd's Farm.  I did not rejoin their CSA this year because they got rid of half shares and frankly, we struggled to use all of our produce last year when the harvest was abundant.  However, I decided at the last minute (ie: less than two weeks ago) to join a different CSA Summer Share with Cedarmore Farm.  It's run by an Amish family using organic methods and I've loved reading their blog online.  They did a cute "meet the animals" series where they wrote a story about each animal on the farm, their name and role.  There's something very feel-good to me knowing these little details about where my food comes from.  I pick up our first share a week from today and can't wait to cook with all the fresh veggies and enjoy succulent, sweet fruits!

 

This healthy sauce was so easy to make and I love how this sauce has a boost of veggie nutrition.  I can only imagine how wonderfully delicious and rewarding it would be to make this meal with all home-grown produce! 

One Year Ago: White Chocolate Strawberry Parfait - My kind of dessert: easy and light!

Two Years Ago: Chocolate Peanut Butter Cookie Treats

Summer Pasta Bolognese

Ingredients

• 12 ounces fettuccine or spaghetti (3/4 box)
• 2 Tbsp. olive oil
• 1 pound ground turkey
• kosher salt and pepper
• 2 cloves garlic, minced
• 1 1/2 pounds beefsteak tomatoes (about 3), chopped or 28 oz. canned diced tomatoes, drained
• 1/2 cup dry white wine or vermouth
• 1 small zucchini, coarsely grated
• 1 carrot, grated
• 3/4 cup fresh basil leaves, torn
• parmesan cheese, for serving

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the turkey and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the turkey with a spoon, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes. Fold in the carrot and zucchini and simmer for 10 more minutes, stirring occasionally.
3. Remove from heat and stir in basil. Serve over the pasta and garnish with parmesan cheese.

 Source: Real Simple as adapted by and seen on Christine's Cuisine

Lemon-Rosemary Turkey Meatballs

This recipe was a wonderful change from traditional Italian meatballs.  The flavor was really delicious and the lemon gave it a great Spring-like brightness.  It had a gravy-esque sauce which is also a nice change from traditional tomato or cream sauces.  I'd say it most resembles Swedish Meatballs but even that is a distant cousin.  I'm not a huge fan of rosemary but I have to say that it works in this recipe.  Eating Well also suggests that you can use thyme instead, if you please.  I served mine over noodles.  Because...as we previously discussed, I have a crazy stockpile of pasta right now.

Two Years Ago: Mexican Chicken and Rice Casserole


Lemon-Rosemary Turkey Meatballs
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Cook Time: 50 minutes
Yields: 4 Servings (each with 3 meatballs and ~1/4 cup sauce)

Ingredients

• 1 medium onion, cut into chunks
• 2 large cloves garlic, smashed and peeled
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons chopped fresh rosemary or 1 1/4 teaspoons dried, divided
• 1 pound 93%-lean ground turkey
• 3/4 cup fresh breadcrumbs, preferably whole-wheat
• 1/3 cup freshly grated Parmesan cheese
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 1/4 cup all-purpose flour
• 2 teaspoons extra-virgin olive oil
• 1/2 cup dry white wine (or substitute more chicken broth)
• 1 14-ounce can reduced-sodium chicken broth
• 4 teaspoons lemon juice
• 1 tablespoon butter

Directions

1. Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).
2. Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)
3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.
4. Add wine (or 1/2 cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
5. Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs on top of noodles or mashed potatoes.

Source: Eating Well , January/February 2011

Turkey Pumpkin Meatloaf Muffins with Cranberry Glaze

After much anticipation, here is the other recipe that I made with my coveted can of pumpkin puree.  This recipe was healthy which is a plus and decent in flavor.  Where it threw me off was in the texture, which was a little mushy.  Too soft and it fell apart as I was removing it from the tin.  I like my meatloaf to be more...meaty.  So, in the future I'd decrease the amount pumpkin used in the recipe and/or add more ground turkey.

By the way, this is the second recipe in a couple weeks (see Sun-Dried Tomato Basil Parmesan Muffins) that has called something savory and baked in a muffin tin a "muffin" versus a "biscuit".  I guess it's more common than I thought!  I think if I were to name this particular recipe though I'd call it a mini-meatloaf...I still resist on the muffin naming convention!

Turkey Pumpkin Meatloaf Muffins with Cranberry Glaze
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Yields: 12 meatloaf muffins

Ingredients

For the meatloaf

• 1 cup finely chopped onion
• 1 8oz package mushrooms, chopped finely
• 3 cloves of minced garlic
• 1 lb 93% lean ground turkey breast
• 1 cup pumpkin puree
• 1 egg white
• 1/3 cup rolled oats
• 1 tsp each minced fresh thyme and rosemary
• Freshly ground salt and pepper
• 1 tbsp Worcestershire sauce

For the cranberry glaze*

• 1 cup fresh cranberries
• 1/4 cup sugar
• 1/4 cup water

*Note: I couldn't find any fresh cranberries on my grocery trip so I bought a can of whole berry cranberry sauce and used that in place of the glaze.

Directions

1. Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.
2. In a nonstick skillet over medium heat, cook the onions until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Add to a bowl with the turkey, pumpkin, egg white, oats, sage, salt & pepper. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.
3. Combine cranberries, sugar and water in a small saucepan. Bring to a boil and then simmer for 10-15 minutes. Spoon onto the meatloaf muffins, and bake for another 15 minutes. Remove from the oven and let rest for 5 minutes before serving.

Source: As adapated by and seen on Cara's Cravings from Ashlee's Pumpkin Meatloaf with Cranberry Topping

Turkey Bean Pumpkin Chili

I know what you're thinking...pumpkin in chili?!  I know, those were my exact thoughts, too.  But I saw this recipe in a blog that I follow and out of intrigue I bookmarked it.  In honor of Halloween, I decided now was the perfect time to give this one a shot and I'm glad that I did.  You can barely detect the pumpkin...I feel like it contributes a velvety texture and a boost of nutritition but under the radar!  Who doesn't like recipes with extra hidden veggies?!  Not to mention turkey chili has to be healthier than the typical beef versions...

I was hestitant at first to add the cinnamon but then I figured Skyline Chili is rumored to have cinnamon (and chocolate!) in it and I LOVE it so maybe it'd be good in this type of chili too (and makes sense with pumpkins, in my mind).  When I first did and tasted it I freaked out because it tasted so prominent and weird and I thought I had ruined my chili.  But by the end of the simmering time the spice flavor had mellowed and it added a nice note of complexity to the chili.  Delicious!

Turkey Bean Pumpkin Chili
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Photo Credit: Erin's Food Files





Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 large cloves garlic, minced
1 pound ground turkey
2 14.5oz can diced tomatoes with jalepenos
1 14.5oz can red kidney beans, rinsed and drained
1 14.5oz can black beans, rinsed and drained
1/2 cup frozen corn
2 cups (1 14.5 ounce can) pumpkin puree
1 12oz can tomato juice OR 1 14.5oz can tomato sauce (optional)
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
cayenne pepper to taste
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
dash of cinnamon (optional)
fresh cilantro (optional)
shredded Cheddar cheese (optional)
sour cream (optional)

Directions

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, green bell pepper, yellow bell pepper, jalapeno, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, pumpkin, corn. Season with chili powder, cumin, pepper, salt, and cayenne.  If preferred, thin the chili with tomato juice or sauce and add a dash of cinnamon.
3. Reduce heat and simmer at least 20 minutes. If preferred, stir in fresh cilantro and serve topped with Cheddar cheese and sour cream.

Source: Adapted from Erin's Food Files

Chicken Pot Pie

Mmmm.  This was the perfect recipe for a cold day and to help use up some of my turkey that I had leftover from when I made Crockpot Turkey.  And all I had to buy to make it was some celery and biscuits - the rest of the ingredients I had onhand!  I chose to use biscuits so I could scale the recipe down and make them individually portioned.  Plus, it takes about 1/2 the time to bake in the oven as the pie would and I was hungryyyy lol!  You'd be amazed at how easy making homemade pot pies really is!

Chicken Pot Pie
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PREP TIME	20 Min
COOK TIME	15 - 50 Min
READY IN	35 Min - 1 Hr 10 Min

SERVINGS 8

INGREDIENTS (Nutrition)

• 1 pound skinless, boneless chicken OR turkey breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1 Tablespoon garlic, minced 
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt (if using full sodium broth, omit this) 
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley 
• 1 3/4 cups reduced sodium chicken broth
• 2/3 cup milk
• 1 can Pillsbury Grands biscuits OR 2 (9 inch) unbaked pie crusts

DIRECTIONS

1. For Individual Grands Biscuits: Preheat oven to 350 degrees F
   For Traditional Pot Pie in Pie Crust: Preheat oven to 425 degrees F
2. In a saucepan, combine chicken or turkey, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, add garlic until aromatic then add and cook onions in butter until soft and translucent. Stir in flour, salt, pepper, oregano, parsley and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. For Individual Grands Biscuits: Spoon hot chicken mixture evenly into individual ramekins.  Flatten a biscuit and cover ramekin, sealing edges and making several small slits on top to allow steam to escape.  Repeat for remaining ramekins.
   For Traditional Pot Pie in Pie Crust: Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. For Individual Grands Biscuits: Bake in preheated oven for 15 minutes, or until biscuits are golden brown and filling is bubbly.  Cool for 10 minutes before serving.
   For Traditional Pot Pie in Pie Crust: Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.   

Source: Modified from All Recipes

Crockpot Turkey

Did you have any idea that you could make a turkey in the crockpot (slow cooker)?? Me neither until I came across this recipe. Just imagine having a delicious turkey dinner ready for you by the time you get home from work...so simple, so delectable. As an added bonus, just make some roux and add the turkey juices to make some mean gravy. With this recipe, you too can have turkey any day of the year, not just on Thanksgiving!

Crockpot Turkey
(source: All Recipes)

PREP TIME 10 Min
COOK TIME 8 Hrs
READY IN 8 Hrs 10 Min
SERVINGS 6

INGREDIENTS (Nutrition)

• 1 (6 pound) bone-in turkey breast
• 1 (1 ounce) envelope dry onion soup mix

DIRECTIONS

1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast.
2. Rub onion soup mix all over outside of the turkey and under the skin.
3. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours. (NOTE: I have made this recipe using the just the Low setting for 8 hours and it's turned out fine, too. Cooking on High for a bit makes the turkey a little more "carvable" versus "fall off the bone". Either way, it tastes delicious!)