Thai Ground Turkey Stir Fry

There were 5 pounds of ground turkey in the refrigerator and, after portioning and wrapping for the freezer, I had an odd amount (7 ounces) left over for dinner. I wanted to make stuffed peppers, but it was pouring rain and I didn’t feel like venturing into the garden to harvest (that is a much better experience when done on a nice, sunny, warm day!). I looked at what was in the fridge, then asked Jack what type of food he would like. He asked for some sort of stir-fry, and back to the kitchen I went.

I decided on Thai because I just happened to look outside and saw my large pot of Thai basil flourishing. Even though I will freeze the leaves before frost kills the plant, fresh just tastes so much better. I thought for a minute, made a couple of notes on back of a magazine subscription card that was lying on the table, and started to cook.

What resulted was a very easy, quite delicious dinner.

Jack got up from the table halfway through our meal to pour more wine (we found that it’s not a good idea to keep the bottle on the table while we eat…). After he sat down, he looked at me and said this exact quote:

“I swear to God, if you tell me that you’re going to leave me and will only make me 10 more meals before you do, this would have to be one of those.”

Um… where am I going?

(Honey, thanks for the compliment. I think.)

Anyway, this was really good. And quick. Just for color, I'll use red bell pepper next time.

* Exported from MasterCook *

Thai Ground Turkey Stir Fry

Recipe By: Vicci

Servings : 2

Amount Measure Ingredient -- Preparation Method

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3/4 cup red curry paste

3/4 cup canned diced tomato -- undrained

1/4 cup light coconut milk

1 tablespoon fresh lime juice

2 teaspoons brown sugar

1 tablespoon fish sauce

2 teaspoons light soy sauce

1 tablespoon canola oil

6 ounces ground turkey

3/4 cup sliced onion

2/3 cup chopped green bell pepper

1 teaspoon minced garlic

4 ounces Morningstar Farms Recipe Crumbles

4 ounces canned waterchestnuts -- diced

hot, cooked jasmine rice

1 tablespoon chopped peanuts

1 tablespoon chopped fresh basil (Thai basil preferred), or cilantro

Mix the diced tomatoes and curry powder in a small bowl and set aside.

Mix the coconut milk, lime juice, brown sugar, fish sauce, and soy sauce in another small bowl and set aside.

Heat a wok over high flame, add oil, swirl to coat, then add the ground turkey. Stir fry until the meat is no longer pink. Add onion and peppers and stir fry until the peppers just starts to soften, about 3 minutes. Add garlic, stir, add burger crumbles and continue to stir fry for another minute.

Add tomato/curry mix to wok and continue to stir fry for a minute. Add water chestnuts, stirring. Stir in the coconut milk mixture and continue to mix for another minute or two until mixture is hot.

Serve over hot cooked rice, garnish with cilantro and peanuts.

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Per serving: 412 Calories (kcal); 20g Total Fat (4g Saturated); (42% calories from fat); 29g Protein; 32g Carbohydrate; 67mg Cholesterol; 1460mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

Curried Red Lentil Soup

It has been cool and rainy outside and I finally needed to turn the on the furnace. I guess that summer really is over, now. I still have lots of tomatoes in the garden and hope that frost stays away for a couple of more weeks so more of them can ripen. Spooky insisted on hanging out outdoors for a few hours this afternoon, huddled under the eaves of the porch. When he came into the house he walked through the kitchen, into the dining room, and stopped short. He turned, walked toward the now-warm radiator, rubbed his face on it for a few seconds, then in one motion he jumped up onto the cushion, turned around, and curled into a ball.

Yes, there is a cushion on the radiator. There are actually cushions on all of our radiators. Custom made by Vicci years ago in case a cat needed a warm place to nap on a cold day.

It was our chilliest day yet this fall, and I wanted to make something nice and hot for lunch.

Jack is not a big fan of soup, and he claims to dislike lentils, but he does enjoy Indian food so I have put together a curried lentil soup that he likes very much. I do, too.

Finely chopped vegetables are sautéed, then some flour is added (to thicken the broth), water and broth are then mixed in and then spices and lentils and fresh tomatoes. Simmered until thickened, this is a very flavorful soup and perfect for a cool day. I served it with TJ’s naan, heated in the toaster oven until hot and crispy. Yum.

* Exported from MasterCook *

Curried Red Lentil Soup

Recipe By : Vicci

Servings : 8

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 cups finely chopped onion

2 cups finely chopped celery

2 cups finely chopped carrots

2 teaspoons minced garlic

1/3 cup all-purpose flour

2 quarts low-sodium vegetable stock

4 cups water

3 cups lentils -- red

2 1/2 tablespoons curry powder

2 teaspoons gound cumin

2 teaspoons ground coriander

2 cups chopped fresh tomatoes -- canned ok

3 tablespoons lime juice -- or lemon juice

chopped fresh cilantro -- as desired for garnish

plain lowfat yogurt -- as desired for garnish

In a large pot or Dutch oven (at least 6 quart capacity), heat the olive oil over medium heat. Add the carrots and sauté for 3 minutes, then add the onion and celery and continue to cook for at least 5 minutes, or until the vegetables are soft. Add the garlic and stir for an additional minute.

Sprinkle the flour on the mixture and stir with a heavy spoon for 2 minutes (the mixture will become stiff and a bit pasty).

Remove the pot from the heat and add the water slowly, stirring quickly to get the flour incorporated into the liquid. Then add the stock, stirring well.

Replace the pot on medium-high heat and bring to a boil, stirring often to prevent sticking as the liquid thickens. Rinse the lentils and add to the pot, stirring well. Reduce the heat to medium-low, cover partially, and simmer for 15 minutes, stirring frequently.

Add the spices and tomatoes, stir, and cook for an additional 20 minutes, uncovered, stirring frequently.

Season with salt and ground black pepper. Stir in lime or lemon juice. Garnish individual servings with chopped fresh cilantro and yogurt as desired.

Yield:

"5 quarts"

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Per serving: 356 Calories (kcal); 6g Total Fat; (13% calories from fat); 25g Protein; 55g Carbohydrate; 0mg Cholesterol; 100mg Sodium

Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Note: after trying the soup with and without the yogurt garnish, I have to say that this is actually an “essential” not an “optional” addition.

Gnoochi Mac and Cheese

I love gnocchi. One of my very earliest memories is watching my grandmother making piles of these for our Christmas Eve dinner. She peeled a mountain of white potatoes, boiled and mashed them, mixed in eggs and flour, then rolled very long ropes of the dough. It was so fun to watch, especially her cutting the ropes into 1” pieces, then each one she would indent with the side of her thumb and, in the same motion, toss it into a cloth-lined basket. They were so delicious, tender and light, smothered in homemade marinara… *whimper* ;

When I was in college my Mom started make gnocchi with instant potato flakes. Those worked, and was a lot less work. Now you can get them in the grocery store, refrigerated or in shelf-stable packaging, and they are not bad at all. Not my grandmother’s, or my Mom’s (although she has been buying them for years now), but pretty good.

I’ve never made gnocchi well. They always seem to be tough and I know that’s because I overwork the dough, but I can’t get around it. I did try to make pumpkin gnocchi a few years ago and failed. So I sent up the white flag.

I was flipping through my newest Cuisine at Home magazine a few weeks ago and Jack happened to see the photo of Gnocchi Mac & Cheese. He loves macaroni and cheese, and the mere thought of subbing gnocchi for the pasta made him positively giddy. :) Every couple of days he asked about making it, so finally I gave in.

The accompanying recipe for gnocchi was disregarded as I had a packaged of DeLallo’s brand in the pantry. We had friends visit last weekend and I had a good bit of cheese left, so I subbed the light Jarlsberg for Gruyere and sharp cheddar for fontina. And as good as the photo looked of the brown crust over the cheesy surface of the baked gnocchi, I decided that tomatoes would be a wonderful taste with the cheese so I sliced one and placed the slices on the surface of the casserole before baking.

Near the end of the baking time, Jack came into the kitchen. “Everything smells like cheese, even in my office” he announced happily. I need to find a cheese-scented candle for that man.

Anyway, here is my variation on the recipe. The CAH recipe is for 6 servings, and I roughly halved it to make 3, but we ate it all… I told myself that I had lightened the recipe, so it was okay.

(not the best photo, but someone was standing beside me, fork in hand...)

* Exported from MasterCook *

Gnocchi Mac & Cheese

Recipe adapted from Cuisine at Home issue #83

Servings: 3

Amount Measure Ingredient -- Preparation Method

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16 ounces potato gnocchi

2 teaspoons olive oil

1 small garlic clove -- crushed

2 teaspoons flour

1/2 cup skim milk

1/2 teaspoon Dijon mustard

3/4 ounce lite Jarlsberg cheese

1/2 ounce sharp cheddar cheese

1/4 teaspoon ground chipotle pepper -- optional, adjust as desired

1 large tomato -- sliced into 6-8 1/4" thick slices

2 tablespoons Parmesan cheese -- shaved or coarsely grated

In a small nonstick saucepan, sauté the garlic in olive oil for a minute, then sprinkle in the flour and whisk until smooth and bubbly. Whisk in the milk and Dijon and continue to cook and whisk until slightly thickened, about 3-4 minutes.

Turn down heat and add the Jarlsberg and cheddar cheeses, a little at a time, whisking until cheese is melted. Season with salt and pepper. Add chipotle if desired and stir in.

Coat a shallow 1 quart baking dish with cooking spray and lay the cooked gnocchi in a single layer. Pour the sauce over, spreading to cover the surface. Lay the tomato slices on the surface of the gnocchi and spray with cooking spray.

Bake for 15-20 minutes or until bubbly. Sprinkle with chopped fresh parsley or basil and serve.

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Per serving: 364 Calories (kcal); 6g Total Fat; (16% calories from fat); 25g Protein; 51g Carbohydrate; 11mg Cholesterol; 1178mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Not really 3 servings for us...

Multigrain Pancake Mix

It’s October 2^nd and here in southwestern Pennsylvania the days are cool, the nights cooler, and the leaves on the trees are just beginning to turn color.

Yesterday, I said farewell to my sandals and flip-flops. It was sad. I cleaned and rubbed some mink oil into the leather; scrubbed and dried the others in the bright sunshine, and wrapped them all in paper to store in boxes until next May or so.

Plastic boxes were brought down from the attic and I folded all of my sleeveless tops and capris and packed them away. The summer purses were cleaned and boxed, too. It’s a ritual I perform every first of October as I very, very reluctantly say goodbye to summer and once again start to wear long jeans, socks, and sneakers (my feet are not at all happy).

Jack, on the other hand, has no such aspirations to give summer a wave. He is still wearing shorts and sandals and will do so until he is too cold to stand it. Oh, by the way, this is the same man who never owned a pair of shorts or a pair of sandals until a few years ago, preferring to wear jeans and sneakers year round. Sometimes I wonder just who he is…\

Last night hit a low of 40F, the lowest it has been for months. When I let Spooky out this morning, I could see my breath. He wasn’t happy, either, and I had to place a folded towel on the patio table (the portion of it that was in full sun) because there was dew covering everything. Pampered pet? Well of course! :)

My kitchen this morning, however, is nice and warm. I turned on the big-stove-griddle and made apple-walnut pancakes which was quite appropriate. I’ve been working on a multigrain pancake recipe for a while now and think I have it where I like it. The recipe below makes 17 cups, so it’s great to make and have on hand. It’s makes a nice, hearty pancake which is not overly grainy. I added a finely chopped (unpeeled) apple and about 2 tablespoons of toasted, chopped walnuts. I would have liked to make a spiced apple compote for on top of the pancakes, but I didn't want to take the time-- I had just returned from a run and I was starving! It might have been too "apple-y" of a breakfast, anyway.

I made apple turkey sausage last weekend and we had a couple of patties today. I used a pound of premade turkey breakfast sausage and added a peeled, shredded apple plus about a tablespoon of minced fresh sage; then formed the mixture into patties, and froze. These were very good, the apple gave a nice flavor and moisture, and the taste of sage went quite well with the apple and turkey.

Multigrain Pancake Mix

Recipe By :Vicci

Amount Measure Ingredient Preparation Method

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2 cups regular oats

6 cups all-purpose flour

3 cups white whole wheat flour

1 cup cornmeal

1 1/4 cups wheat bran -- or 1 cup of oat bran*

1 cup soy protein powder -- (optional)

2/3 cup toasted wheat germ

3/4 cup brown sugar

4 tablespoons baking powder

1 1/2 tablespoons baking soda

2 teaspoons salt

Combine all ingredients well. Store in a tightly-covered container in a cool, dark place for up to 3 months (or, in the summer months, in the refrigerator).

To make 5 5” Pancakes:

beat 1 large egg until fluffy

whisk in 1 tablespoon oil, 1/4 cup plain lowfat yogurt + 2/3 cup skim milk OR 3/4 cup lowfat buttermilk, and 1/2 teas vanilla extract

add about 1 cup mix, stir just until the ingredients are mixed, and allow to stand for about 10 minutes

NOTES : *- if using oat bran, be sure to allow the batter to rest for at least 10 minutes for the oat bran to soften.

Chicken and Zucchini Mole

We have had an abundance of zucchini in our garden lately. Because it is only 2 plants, we aren’t overrun with them, but there are more than enough for us to deal with. And a pleasure it is to do so!


I found this recipe in a recent issue of Good Housekeeping and it’s a keeper. The flavors are delicious and very complex with the chili pepper and the chocolate, and it’s a quick meal as well. I added red bell pepper to the original recipe (you can’t have too many veggies), and prefer bittersweet chocolate to the semisweet that was in the original recipe. I also didn’t have the fire-roasted tomatoes that the original recipe listed, but used regular ol’ canned diced tomatoes and added smoked paprika for that smoky taste. I may use ground chipotle next time, though, since Jack added a good amount of hot sauce to his portion.



* Exported from MasterCook *


Chicken and Zucchini Mole


Serving Size : 4 Preparation Time :0:30


Amount Measure Ingredient -- Preparation Method
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1 small onion -- quartered
3 medium garlic clove -- peeled
1 ounce pasilla chili peppers -- (or guajillo), split with stems and seeds discarded, torn into pieces
3 tablespoons roasted almonds
14 ounces canned tomatoes -- (or use fire-roasted tomatoes and omit smoked paprika or chipotle)
1/2 teaspoon smoked paprika -- (or, for more heat, ground chipotle)
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
13 whole corn tortillas
1 cup low-sodium chicken broth
1 tablespoon canola oil
1 pound zucchini -- halved lengthwise, then cut into thin half-moon shapes
1 large red bell pepper -- cut into 1/2" pieces
1 pound boneless skinless chicken breast -- cut into 1/2" pieces
1 ounce bittersweet chocolate -- finely chopped
3 whole green onions -- thinly sliced, as garnish
1 small lime -- quartered


In a blender, combine the onion through cinnamon until almost smooth. Tear one of the tortillas into small pieces, add to the blender and puree until completely smooth. Add 1/2 cup of the chicken broth, blend until mixed.


Heat a 12-inch skillet over medium-high heat until hot. Add chili mixture and cook for 4 minutes, stirring constantly. Reduce the heat to medium and cook eight more minutes, stirring frequently to prevent sticking. When the mixture is dark red and has the consistency of tomato paste, whisk in the other ½ cup of chicken broth and heat on low to simmering.


Add the zucchini, bell pepper, and chicken and stir; cook, stirring occasionally, until the meat is done (opaque throughout). Stir in the chocolate until it melts.


Heat remaining 12 tortillas.


Divide mole between 4 serving bowls, garnish with green onions; serve with a lime wedge and warm tortillas.


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Per serving: 491 Calories (kcal); 16g Total Fat (4g Saturated); (27% calories from fat); 39g Protein; 57g Carbohydrate; 66mg Cholesterol; 370mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


Good Housekeeping
September 2010

Tomato Provolone Sandwiches

We have been on vacation for the last few weeks, and just returned two days ago. There has been a lot to catch up on (almost 3 weeks’ worth of mail, the garden, etc.) and unpacking, so the days have been really full. I often think “two weeks ago we were on the beach”, or “9 days ago we were eating lobster on the waterfront”, and sigh. Heavily.

The garden did quite nicely while we were gone. A friend came over and picked produce regularly, so I didn’t have to deal with clearing out the rotted veggies, just needed to tie some of the tomatoes and give all a last-minute boost of fertilizer (I told the peppers to hurry and grow, that the frost would be here in a month or so and I wasn’t ready to let this garden-fresh stuff go to waste!).

For lunch yesterday I made a sandwich from a recipe that was recently featured in Eating Well. I had some huge, absolutely delicious heirloom tomatoes which were paired with melted provolone and a basil mayo on tomato-basil bread (from Panera—it was too hot before we left to bake and I haven’t gotten into it yet).

This has to be one of my top sandwiches ever. Alas, it can be enjoyed only a few weeks out of the year so I plan to make it several times until (*sigh*, again) frost claims the last tomato.

Tomato & Provolone Sandwiches

http://www.eatingwell.com/recipes/tomato_provolone_sandwiches.html

From EatingWell: July/August 2010

There’s something magical about a simple bread-and-tomato sandwich, but this one is even better topped with melted provolone cheese and tarragon-garlic mayo.

Makes 4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1 small clove garlic, finely chopped
• 1/4 cup low-fat mayonnaise
• 2 tablespoons chopped fresh tarragon or basil or 1 teaspoon dried
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground pepper
• Pinch of salt
• 8 slices whole-grain country bread
• 4 slices provolone cheese (about 4 ounces)
• 2 large or 3 medium tomatoes (about 1 1/2 pounds), sliced 1/2 inch thick
• 
  

Preparation

1. Position rack in upper third of oven; preheat broiler.
2. Mash garlic on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and combine with mayonnaise, tarragon (or basil), lemon juice, pepper and salt.
3. Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
4. Assemble sandwiches with tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.

Nutrition

Per serving : 389 Calories; 20 g Fat; 7 g Sat; 9 g Mono; 23 mg Cholesterol; 36 g Carbohydrates; 17 g Protein; 6 g Fiber; 656 mg Sodium; 428 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 2 1/2 fat

Thai-Style Grilled Tofu

I have noticed during the past week or so that, when the sun goes down, the temperature cools off very quickly. *sigh* Summer is coming to an end, and I am not happy at all about it! I’ve been lingering outside, where we usually have dinner, until after it becomes dark. I guess that I’m trying to hang on to the last of these long, warm days. We head to the beach soon, and when we return it will be fall.

Because the temps are still hovering around 90 during the day, I continue to grill outside whenever possible. Today I looked through the refrigerator and made note of what had to be used before vacation. Little bits of marinades and dressings, fruit and veggies, and I found a package of tofu in the back which was due to expire in 2 days. Jack does not like tofu, but I’ve been trying occasionally to change that. There is one recipe that he does enjoy, but everything else has fallen flat.

Except for this newest one! :) And there was much rejoicing…

I found a great way to rid the tofu of excess water. Most methods I have seen use paper towels and I try hard not to over-use them (it’s such a waste), so this time I tried a couple of huge flour-sack towels, folded several times, and it worked like a charm.

The marinade/ sauce was very good, an Thai-inspired concoction and I am very glad that I wrote down the ingredients and measurements. And Jack’s opinion “it’s good. It would be better with chicken, but really, this is good”. High praise, indeed, from the avowed tofu-disliker!

Thai-Style Grilled Tofu

14 ounce package of firm tofu

2 T water

2 T reduced-sodium soy sauce

1 1/2 T lime juice

1 T canola oil

½ T peanut butter

2 t brown sugar

1 t minced ginger

1 t minced garlic

1 t sesame oil

¼ t red pepper flakes

1 T chopped roasted peanuts

1 T chopped cilantro

Slice the tofu lengthwise into 6 equal slices. Fold a large flour sack towel (or other large cloth kitchen towel) to fit a small baking sheet. Place the tofu slices on the towel, top with another similarly-folded towel, and place a baking sheet on top. Add weight to the top baking sheet (I used a 20-pound bag of rice and it worked great). Allow the tofu to be pressed and drained for 10minutes.

While the tofu is being squeezed, mix the water through pepper flakes in a dish that will hold all of the tofu slices in a single layer. Place the tofu in the marinade, turning to coat. Marinate for 20-30 minutes, turning frequently.

Preheat a grill to medium. Generously coat the tofu slices with cooking spray, then carefully transfer to the grill surface. Cook for 3-4 minutes, or until the tofu shows browned grill marks, and carefully turn. Grill the other side until the surface is marked.

Divide the rice between 2 plates. Place the tofu slices on top, and drizzle generously with peanut sauce. Sprinkle with peanuts and cilantro.

( I would have liked some fresh lime juice squeezed on top, but I only had 1/2 lime in the fridge and used it in the marinade.)

Oh, and there is much joy tonight. We gave the pond a thorough cleaning the other day, the water is nice and clear, and this afternoon I walked by and heard a “plop”. Sitting on the porch, watching intently, I saw a small frog climb out to sit on a rock. I was so sad this spring when I realized that all of our frogs had perished over this past winter, and no toads showed up to perform their spring serenade, either. And now the frogs are returning! Or, rather, a frog has returned. Gotta start somewhere-- yay!