Turkey Lettuce Wraps

Wow, we loved this meal - definitely one of the most flavorful meals we've made in a while.  Todd couldn't get enough, and I think these taste better than the lettuce wraps I used to get with my friends at P.F. Chengs in high school.  That was so a thing in high school, right?

Now, when you're cooking the turkey, don't play with it too much.  Once you integrate it with the shallot and garlic, just let it sit until one side has browned then flip the pieces  - you can mash it up later.

Hope everyone had a great new year's!  It's been pretty lazy around here, but we managed to get in a chest, tricep and shoulder workout and cardio.  The hardest part of my workout is always mustering up the energy to do cardio at the end, but once I do, I'm always glad I did!


Have a great night and amazing start to the new year!  Bring it, 2012!!

Lettuce Wraps

Slightly adjusted from The Novice Chef

1 tablespoon canola oil

1 lb extra lean ground turkey (or any other ground meat)

1 medium shallot

3 garlic cloves, minced

1 bunch scallions (whites and greens), chopped

2 large stalks lemongrass-tender pale inner core only, minced

1/2 cup chopped cashews

1 teaspoonful seasoned rice vinegar

1/4 cup hoisin sauce

1 tablespoon soy sauce

1 1/2 teaspoonful sriracha (or if you're like me, 1 1/2 tablespoons...)

Your favorite lettuce, for serving

In a large wok (or non stick skillet) sprayed with Pam, heat to medium heat. Add the garlic and shallot and cook for 15 seconds, then add ground turkey. Break up the meat with a spoon, tossing/stirring often, until meat is cooked through.

Once the turkey is cooked through, check and see if there is a lot of grease left over in the bottom of the pan. If there is, drain the meat, and then re-add to the wok. If not, skip to the next step.

Add the scallions, lemongrass, rice vinegar, hoisin sauce, soy sauce, cashews, and sriracha. Toss well to ensure everything is coated. Allow to cook for another 2-3 minutes and remove from heat and sprinkle with cilantro.

To serve, separate leaves of lettuce and wash with warm water; pat dry. Spoon the turkey mixture into the center of a lettuce leaf and eat like a taco!

Easy Black Beans and Rice

I've been posting a lot of simple recipes lately. In that same spirit, here's some beans and rice.  I don't mean to be boring; this is just my current favorite way to cook beans and rice.  It takes about only 10 minutes of active time and has the taste of real comfort food.


On the upshot, since we do a lot of our own cooking, when we go out, we don't feel so bad about being swanky.  Here's where we went last night!  The atmosphere is really urban and the walls have some great exposed brick.  Will definitely be back for Moscow Mules and foie gras bon bons.


Black Beans and Rice 
(slightly adapted from Simply Recipes)
About 6 servings

• 2 cups uncooked brown basmati rice
• 2 onions, chopped
• 1green bell pepper, sliced
• 1 red bell pepper, sliced 
• 6 cloves minced garlic
• 4 16-ounce cans of black beans, rinsed and drained (note: we accidentally picked up refried black beans the last time we made this, and it was AMAZING!!)
• 4 Tbsp white vinegar
• About 1/2 tsp Tabasco sauce 
• 2 teaspoons dried oregano 
• Salt and pepper to taste

METHOD

1 Cook rice (about an hour).

2 Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and Tabasco. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

3 Stir in rice and oregano. Add salt and pepper to taste.

Ratatouille

Action shot

Oh, hey!  It's Food. For Todd!  Such a handsome guy.  Love him.  

But seriously.  Would you like some vegetables with your vegetables?  I love vegetables...they're just super.  If only one person is chopping, this dish is kind of a chore, but if you have a friend who'll help you, you're golden!  

Martha Stewart adds a 1/3 cup of oil to her ratatouille, but I just omit it altogether, and it works fine.  If you're skeptical this veggie-loaded recipe, don't be!  It seriously tastes good and works lovely as a main course!  If you'd like to beef up this dish, try adding some spicy italian sausage with the onions in the beginning. 

Ratatouille

(via Martha Stewart)

Serves 8

2 medium onions, chopped

4 cloves garlic, minced

2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes

4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes

Coarse salt and ground pepper

3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes

1 can (28 ounces) diced tomatoes

1 teaspoon dried thyme

1/2 cup chopped fresh basil

In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid) over medium heat, cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.

Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.

Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)