Turkey Peanut Satay Wraps

FullSizeRenderThai-flavored fare a favorite with you, like it is for me? Then these savory turkey wraps will hit the spot. I got this recipe from a Bethel University student worker (Natalie G, that’s you!), who raved non-stop about it, and she had found it on iowagirleats.com. It went together pretty easy—about 30 minutes—and most of the ingredients were the kind of thing I had on hand. I’m not concerned about using soy sauce in recipes, but those who have zero tolerance for gluten would want to sub in gluten-free tamari sauce.

Now for the adjustments I made to the recipe—let’s start with the meat. It called for ground chicken, and I can’t recall seeing that in the grocery store. (And my husband refused to look for it when I sent him to the grocery store for the butterhead lettuce…so that kinda settled it!) Since I had ground turkey on hand, that’s what I used. Not a fan of gathering loads of specialty sauces in my cupboards and frig, I subbed in fresh minced garlic and dried chili powder for the recommended chili garlic sauce. Another addition was the scallions, as I thought they’d give it a nice bite.

It also seemed that the amount of sauce made in the recipe wouldn’t have covered the meat, so I doubled the peanut butter and coconut milk. I was glad I did, because it was JUST right. And so was the flavor!!! It was a great mix of spices, and the creaminess of the coconut milk and peanut better coated the meat perfectly. Once wraps were assembled, the crunch of the lettuce wrapped around the spiced meat mixture made for a thoroughly satisfying meal. (Could also be a killer appetizer!) If there’d been leftovers, I’d tell you how it tasted second day, but alas, we ate every last morsel. DEE-lish.

Serves 4

2 pounds ground turkey
1 tablespoon vegetable oil
2 large shallots, chopped, or 1 medium yellow onion, chopped
3-4 scallions (green onions), chopped
2-3 cloves minced garlic
1 teaspoon fresh grated ginger*
salt and pepper
½ cup peanut butter
½ cup coconut milk (I used a can of regular, not light, and mixed to include fat and coconut milk)
¼ cup chicken broth
2 tablespoons soy sauce (or gluten-free tamari sauce
1 tablespoon lime juice
1 tablespoon granulated sugar
1½ teaspoons sesame oil
1 teaspoon chili powder
1 teaspoon curry powder
*(If you don’t have fresh ginger, add 1 teaspoon ground ginger here)
¼ teaspoon red chili pepper flakes
¼ cup chopped fresh cilantro for garnish
¼ cup chopped dry roasted peanuts for garnish
2 heads of butterhead lettuce

Coat skillet with oil, and heat to medium-high. Add ground turkey, and cook until almost no pink remains in meat, breaking up meat as it cooks. Add shallots (or onions), scallions, and minced garlic, and cook until meat is no longer pink and garlic is fragrant. Turn down to low.

Combine coconut milk and peanut butter in large microwave-safe measuring cut or bowl and heat for 30 seconds. Stir until smooth. Add chicken broth, soy sauce, lime juice, sugar, sesame oil, chili powder, curry, and red pepper flakes. Stir until combined. Add to meat in skillet, and stir to coat. Turn element off.

Remove core from butterhead lettuce, and rinse. Pat dry. Line 4 plates with several leaves of lettuce, and add large dollop of meat mixture to plate. Put cilantro and chopped peanuts on table. Let each person assemble their own wraps, and top with peanuts and cilantro.

Chicken Pad Thai

FullSizeRenderPad Thai is one of our favorite take-out dishes, but I figured it was one of those dishes best handled by professionals, and not possible to replicate at home. Then I ran across a recipe on Big Bowl’s website, and thought it looked doable. I needed a trip down the ethnic food aisle to find the fish sauce—I never did find the ground dried shrimp (which I’ve never heard of before), so I didn’t use that. Big Bowl’s recipe was poorly written, making it a little hard to follow, so it took some studying to figure out the process and order of ingredients. They also use a full cup of peanut oil for frying and flavor, which I thought would make for a pretty greasy dish. I subbed in some sesame oil, which is a healthier option, and has a great, nutty flavor.

The Big Bowl recipe also had waaaaaay more chili powder and Sriracha sauce than I thought was necessary, so I cut the heat in half the first time I made it. My son Justin and husband liked it, but it was still too much for me because you couldn’t taste the lime and fresh herbs. So the spices you see below are in amounts that hopefully don’t overpower the dish. (If my nose is running the whole time I’m eating a dish, I figure that’s more heat than needed.)

Since rice noodles are gluten-free, I can finally get a “pasta” fix with this dish! But it doesn’t have much vegetable nutrition, with scallions and bean sprouts being the only veggies in it. I might add in some grated carrots and maybe some green peas next time I make it, just to make it more nutritious. Or maybe not! It’s pretty dang good the way it is.

Serves 4-6

1 (14-ounce) package dried rice noodles (also called sitr-fry rice noodles)
4 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken tenderloins, julienned
2 tablespoons cornstarch
6 tablespoons sesame oil, divided
1 teaspoon salt
¼ cup fresh lime juice
2 tablespoons brown sugar
2 teaspoons smoked Spanish paprika
½ teaspoon ground chipotle powder
1-2 teaspoons bottled chili sauce, like Sriracha sauce
¼ cup fish sauce
2 eggs, lightly beaten
1 cup thinly sliced scallions, using both white and green portions
¼ cup Thai or sweet basil, chopped *
¼ cup cilantro leaves, chopped
2 tablespoons ground dried shrimp (optional)
½ cup roasted peanuts, chopped
2 cups fresh bean sprouts (1 bag)
Lime wedges for garnish

Put rice noodles in large bowl, and pour very hot tap water over noodles to cover. Let sit for 20-30 minutes, until softened but not mushy. Drain thoroughly, rinse with cold water, and set aside.

Mix the cornstarch, salt, and another 2 tablespoons of the sesame oil together in medium bowl, and add chicken. Toss to coat meat. Put large frying pan or wok on stove and turn heat on high. Add 2 tablespoons of the sesame oil to pan. Lay chicken strips in hot oil and cook until golden brown on one side, then turn and cook on other side until no pink remains. Remove from pan. Once cooled, cut into bit-sized pieces, and set aside.

In small bowl, mix the lime juice, brown sugar, chipotle powder, paprika, chili sauce, and fish sauce together. Set aside.

Heat remaining 2 tablespoons sesame oil in pan. Add the scallions and stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan for 15 seconds or so and then add the chicken. Toss continually until the noodles soften and are coated with the oil, and the chicken and scallion are incorporated. Drizzle the egg into pan and stir to combine.

When the pan is piping hot again, drizzle in the lime juice and brown sugar mixture. After 5 seconds, pull the pan from the heat and toss vigorously to coat. Add most of the basil and cilantro leaves (saving a pinch of each for garnish), the ground dried shrimp (if using), and the peanuts; toss to combine. Add the bean sprouts and toss again. Transfer to a serving plate and serve with a couple wedges of lime on the side. Squeeze fresh lime juice on top before eating.

*NOTE: Thai basil has an anise-like flavor, which is the flavor in black licorice. I only grow sweet basil in my herb pots, so that’s what I used to make this dish. You will probably have to hit a farmer’s market if you want the Thai basil. Sweet basil is the only option in main-stream grocery stores.

Three-Bean Turkey Chili Con Carne

FullSizeRender-1It’s safe to say soup season is officially upon us, and this staple chili recipe is perfect for a filling lunch or a hearty dinner when the weather turns nippy. This is such a fave, that frankly, I’m surprised I’ve not posted it yet! Although, I need to give a disclaimer here. It used to be a family favorite for for everyone in our household, but when I first went back to working full-time a dozen years ago, I was hard-pressed to come up with recipes to throw on the table in a hurry after 5 p.m. I had previously been freelancing from home, and could putz in the kitchen between projects. That luxury was lost when I had to be elsewhere from 8-5. Sooooooo… I would whip up a batch of this chili in the evening or weekends to have on hand for dinner. But apparently, I relied on this a little too much, and my sons started groaning, “Chili, AGAIN???”

We took a much-needed break from chili, and I found other recipes I could make in a snap when we needed to eat and run to guitar lessons or hockey practice, etc. (Many of those fast favorites have been posted on this blog.) Were my offspring a little harsh on me regarding this dutiful recipe? I think so. Especially when my son Brandon made this for a church youth group chili cook-off fundraiser, and won the coveted first prize trophy—an ancient can of beans glued to a block of wood bearing a “First Prize” plaque. (Helped that he’s stinkin’ cute and there were lots of teen girls voting…) Who’s dissing my chili NOW, huh?

The original recipe came from my Mom’s friend Arlene, one of those women who always makes great food. I believe she got the recipe from the St. Paul Pioneer Press sometime in the 70’s, but I’m not sure. (Feel free to comment, Arlene!) I’ve altered to suit our changing tastes, and now use turkey instead of hamburger, and have added black beans (unheard of among suburbanites in the 70’s), butter beans, more vegetables, and some additional seasonings. Serve this with the Corn Bread recipe previously posted, and you’ve got a winning combination. Maybe even first place.

Serves 10-12 (But freezes well, if that’s more than you need!)

Rating: Easy

1-1¼ pounds ground turkey (or hamburger)
1 medium or large yellow onion, chopped
1 green pepper, chopped
2-3 carrots, peeled and chopped
1 small zucchini, chopped (optional)
3 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans tomato sauce
2 (15 ounce) cans black beans with cumin and chili spices (do NOT drain)
2 cans corn
1 (15 ounce) can dark red kidney beans
1 (15-16 ounce) can butter beans
1-1½ tablespoons regular chili powder
1 tablespoon chili con carne seasoning (optional)
2 teaspoons ground cumin
1½-2 teaspoons salt

Toppings

Grated sharp cheddar cheese
Chopped scallions
Sour cream

In large fry pan, cook turkey until no pink remains. Put into large Dutch oven, or other large pot in which you will be simmering your chili. Using same fry pan, sauté onion for 2-3 minutes. Add green pepper, carrots, and zucchini (if using). Sauté until onions are translucent, and other vegetables are slightly softened.

Add diced tomatoes, tomato sauce, and black beans to pot with cooked turkey. Stir in sautéed onion mixture. In colander, rinse and drain corn, kidney beans, and butter beans. Once drained, add to pot. Stir in chili powder, chili con carne seasoning (if using), cumin, and salt. Bring mixture to a boil, stirring occasionally. Reduce to simmer, and cook on low for 30-60 minutes. Serve with toppings. Or store in frig to serve later.

Mean Mexican Rice

FullSizeRenderWhat looks like a lonely little bowl of rice, is actually a culinary heavy hitter—filling for tacos, or a way to amp up rice as a side dish with any meal. We love this rice in our tacos (tortilla and guacamole recipes previously posted), and if you make it ahead of time and refrigerate (then microwave to serve again), you’ll have more time for chopping and grating all those fresh vegetables. Fresh tortillas, guac, and this rice recipe make the trifecta of tacos.

Not in the mood for tacos? This is a great little gluten-free side dish, to serve with grilled or roasted meat. It’s a side dish without a season—works well in summer or winter. I got this recipe from my friend Terri, and I do not know who or where she got it from. I’ve scribbled it on a piece of scrap note paper, with no indication of it’s origins. (Some of you have a neat box of recipe cards written in D’Nealian cursive, all wrapped in plastic sleeves. I envy you organized people. My recipe collection looks more like kidnapping ransom notes.)

Serves 6-8 as a side or 10-12 for tacos

2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 cup white rice
1 can diced tomatoes (do not drain)
2 teaspoons chili powder
½ teaspoon oregano
½ teaspoon salt
2 cups chicken stock (or 1 – 14-ounce can chicken broth)

In medium saucepan, heat onion in vegetable oil over high heat. Cook until onions are translucent. Add garlic and cook for 1-2 minutes more. Add rice, tomatoes, spices, and chicken stock and stir to combine. Leave heat on high until liquids start to boil, then turn down to low and let simmer for 20 minutes, covered.

NOTE: If you use vegetable stock instead of the chicken stock, this is a vegetarian recipe.