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.

Curry Cauliflower Rice

IMG_1613Don’t be fooled by the name—no rice was actually harmed in the making of this dish. The Whole30 book has a basic cauliflower rice recipe side dish that’s quite good. But with only onions and carrots for extra flavor, I wanted more. So I created this hybrid of the Whole30 recipe and the Cranberry Pecan Curry Rice previously posted, a recipe I’ve heard that you really, really liked. Cauliflower is being used as a stand-in for a variety of ingredients lately, and it often still tastes like…well, cauliflower. Because it is. But this one really does taste like rice or couscous! I’ve served it to several guests lately, and they’ve all said, “This is cauliflower? Really? It’s so good! Have you blogged it yet?” 

And here’s a budget-saving tip. My local grocery store (Cub Foods) prices their cauliflower heads at $4, which makes for a kinda pricey dish. But Trader Joe’s sells cauliflower heads for $2.49, or you can get a bag of fresh riced (meaning minced) cauliflower for the exact same price! (Both are in the fresh produce aisle.) So if you don’t have a food processor to rice your own, it doesn’t cost you more to have them do the work for you. I’ve made this recipe with processing a whole head, and using the Trader Joe’s riced cauliflower, and there’s zero difference in taste. So go ahead and save yourself a step in prep!

Serves 6

1 large head cauliflower, cut into florets, OR 1 bag of riced cauliflower
3 tablespoons ghee
1 yellow onion, diced
3 carrots, peeled and grated
2-3 stalks celery, chopped small
3 cloves garlic, minced
1 tablespoon curry
1 teaspoon salt
¼ teaspoon black pepper
3/4 cup chopped walnuts (or pecans)
½ cup craisins*
½ cup chicken broth

If using whole head of cauliflower, pulse half of florets in food processor until rice-like consistency. Do not over-pulse, or you will have cauliflower mush. Remove from bowl of processor and process other half of florets. Save riced cauliflower for later.

In a large frying pan, melt ghee over medium heat. Add onion, and cook and stir until translucent. Add carrots and celery, stirring to combine, and cook for 2-3 minutes. Stir in garlic and cook for 1 minute. Add curry, salt, pepper, and chopped nuts, and stir until nuts are coated with spices. Toast for 1-2 minutes. Add riced cauliflower and craisins and stir until all ingredients are coated with curry. Add chicken broth, and cover pan. Cook for 8-10 minutes, or until cauliflower is a rice-like consistency.

*NOTE: Whole30 only allows dried cranberries that have been sweetened in apple juice, not sugar. I wasn’t able to find dried cranberries sweetened in juice, so I just used the Ocean Spray ones I had on hand. I say, if you’re doing Whole30, go ahead and use them! I won’t tell if you won’t. Or use raisins instead, which aren’t sweetened and are Whole30 approved.

Spicy Chicken and Butternut Squash Stew

FullSizeRenderSoup and stew don’t usually scream “summer,” but the combo of spice and light coconut flavor in this dish will make it a year-round fave. After a week of chomping and chewing salads for Whole30, I wanted something hot and creamy. When I ran across a hard-copy of this recipe (while trying to rid my counters of piles of papers before hosting a party), I was more than a little excited to see that it is Whole30 compliant. A friend had given me this recipe several years ago, and I’d not yet tried it. Truthfully, I think I’d avoided it because it used coconut milk, and not dairy, and that sounded weird for soup. It’s from an issue of Cooking Light (January 2001), and the recipe called for light coconut milk, but Whole30 calls for full-fat coconut milk, so that’s what I used. It also called for pumpkin, but I used butternut squash since it’s not pumpkin season. I added a Granny Smith apple and chicken broth (in lieu of plain water) for flavor, and chipotle powder for smokiness. While it had heat, I didn’t think it was too hot, yet it was spicy enough for my husband to not douse with cayenne pepper, as is his usual habit.

The recipe was intended as a stew to be served on top of rice, and this would be delicious over jasmine or basmati rice. It would serve 8-10 if topping rice. But rice isn’t in the Whole30 plan, so I served it without and it was plenty filling.

Serves 6-8

1½ pounds boneless, skinless, chicken breasts, cut into bite-sized pieces
Dash salt and pepper
2 tablespoons olive oil, divided
2 medium yellow onions, diced
1 red bell pepper, diced
1 Granny Smith apple, peeled and chopped
1 tablespoon grated fresh ginger
½-1 fresh jalapeño, minced
1 tablespoon curry powder
1-2 teaspoons salt
½ coarse ground black pepper
Dash to ¼ teaspoon chipotle powder
4 cloves garlic, minced
6 cups cubed fresh butternut squash (or acorn squash, or pumpkin)
1 cup chicken broth
1 (14-ounce) can coconut milk
1/4 cup chopped fresh cilantro

Serving suggestion:
2 cups cooked Jasmine or Basmati rice

Heat 1 tablespoon of olive oil in a Dutch oven. Add chicken and sprinkle with salt and pepper. Sauté for 5-8 minutes, or until lightly browned. Remove chicken from pan and set aside.

Heat remaining tablespoon of oil over medium-high heat and add onion. Sauté until onions are translucent, then add red bell pepper, apple, ginger, and jalapeño and cook 2-3 minutes, or until veggies are tender-crisp. Add curry, salt, pepper, chipotle powder, and minced fresh garlic. Heat and stir for a minute or two to toast spices. Stir in squash, chicken broth, and coconut milk (and coconut cream that has settled to top of can!). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until squash is tender. Return cooked chicken to pot with fresh cilantro, and let simmer for 3-5 minutes. Serve as is, or ladle over cooked rice.

Greek Salad

FullSizeRender-1Leery of trying a Greek salad without feta and creamy dressing? I was too, until I tried this recipe from the Whole30 book, and enhanced it a bit to make it more to my liking. (Added spinach, avocado, jicama, cilantro, and used cherry tomatoes instead of whole tomatoes…Also layered instead of tossing.) The fresh ingredients and lemony dressing made for a tasty whole meal salad when topped with grilled, chopped chicken breasts. I made four salads—two to eat right away, and two for lunches the next day, but if you’re making it as a side salad, it should serve 6. We loved it, even without our beloved feta crowning the greens.

Serves 4-6

For dressing:
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
Juice of ½ a lemon
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon coarse ground black pepper

For salad:
1 head romaine lettuce, chopped
½ of a 6-ounce bag of ready-to-eat fresh spinach, chopped
1 cucumber, chopped
3-4 thick slices of jicama, diced
½ of container of cherry or grape tomatoes, halved
½ of red onion, minced
1 avocado, chopped
1 (12-ounce) jar of Kalamata olives, drained and halved
½ cup fresh cilantro leaves, chopped

Top with:
Grilled chicken breasts, chopped (optional)

Combine all dressing ingredients in a small bowl or jar and whisk or shake. Set aside.

Layer individual serving plates or large platter with lettuce and spinach. Add the remaining ingredients one at a time, starting with cucumber, and ending with cilantro. Drizzle with dressing. Add cooked chicken, if desired. Serve.

NOTE: This salad was great second day, not something you can usually say about a pre-dressed salad. I think that layering ingredients and drizzling dressing on top instead of tossing helped things stay fresh. It also helps avoid the dreaded gravity salad situation—when all the delightful heavy ingredients (like cukes and avocados) sink to the bottom, leaving only greens on top. Store in airtight container if making for next day.

Sausage, Apple, and Acorn Squash Casserole with Egg

IMG_1507Are you a serial cereal eater? Is it hard to imagine starting your day without your oatmeal or O’s? I didn’t think I could have energy for the day without my morning oatmeal, and that was the scary part of going Whole30 for me. But then I was paging through the Whole30 book and found this gem under “Fancypants Meals,” intended for part of a holiday dinner. It had a list of ingredients I love: portabella mushrooms, apple, acorn squash, and pepitas (pumpkin seeds), so I made it for supper one night to go with our grilled meat and roasted veggies. The next morning, I pulled out the leftovers for breakfast, heated a small plate of it in the microwave, and topped it with an over-easy egg. It’s become my new favorite breakfast! How did I exist on gruel all these years, like some middle-class, middle-aged Oliver Twist?

Serves 4-6

For sausage:
1 tablespoon ghee (or other Whole30 approved cooking fat)
½ of 1 yellow or white onion, minced
1 pound ground pork
½ teaspoon dried sage
½ teaspoon salt
½ teaspoon coarse ground black pepper
¼ teaspoon garlic powder

For casserole:
1 tablespoon ghee (or other Whole30 approved cooking fat)
1 acorn squash, peeled, seeded, and diced
1 (10-ounce) container of baby bella (crimini) mushrooms, sliced
1 apple, peeled and diced
1 teaspoon dried sage
½ teaspoon thyme
½ teaspoon ground rosemary
¼ cup pepitas or chopped pecans
Salt and coarse ground black pepper

For breakfast:
1-2 eggs

Preheat oven to 375°. Heat large frying pan on medium-high heat, and add ghee. Add ground pork and seasonings from sage to garlic powder, and stir and cook until pork is no longer pink. Add another tablespoon of ghee, and squash, mushrooms, and apple. Cook until fork-tender, about 5 minutes. Add the seasonings* and pepitas or nuts and transfer to a 9″x12″ glass baking or 2-quart casserole dish. Roast for 10-15 minutes. Add salt and pepper to taste. Serve as side dish for dinner, or cool, then transfer to a airtight container and refrigerate.

For breakfast, ladle a generous cup of casserole onto microwave-safe plate. Heat on high for 1 minute. While casserole is heating, fry up 1-2 eggs in a teaspoon of ghee, sunny side up, or over easy. Place egg on top of sausage casserole and sprinkle with salt and pepper.

NOTE: The Whole30 recipe used poultry seasoning, which I did not have on hand, so I used sage, rosemary, and thyme. (I didn’t add parsley, as I wasn’t in the mood for a Simon & Garfunkel song. Wait for it…wait for it…got it?) The book also suggested using ground turkey or chicken as well as the pork, but I felt the pork paired best with the mushrooms in this dish. They also made their sausage into patties, and then broke them up into bits for this dish. I’ve changed that process to cook the pork, and then continue on with the rest of the recipe in the same pan.

Date, Cashew, and Coconut Bars

IMG_1550The name says it all…only three ingredients needed to make these delicious Lärabar fake-outs. Having just finished week one of the Whole30 cleanse, I was missing “treats,” meaning bars or cookies, so I went searching for something to scratch that itch. (I know you aren’t supposed to feed your “sugar dragon,” but you are allowed to do snacks for when you’re on the go. So let’s just pretend I’m on the go. A lot.)

I had taste-testers at work and at home try these no-bake bars, giving no explanation other than that they were gluten-free. Everyone who tried them—GF, DF, or not—thought they were really good, and did NOT think they tasted like they were gluten-free. The dates provide both sweetness and glue for the other ingredients, and the nuts and coconuts give them good flavor and crunch. (Since I found this recipe multiple places online, I don’t really know who to give credit to, so pardon me for not citing my source!)

You will need a food processor to mix these, and I don’t think a blender would work as a substitute. These can be pricey ingredients, so I looked around before buying. I found the best price for pitted dates at Costco (if you get your kicks pitting dates, go ahead and do that—I’ve been cooking and chopping my butt off this week, and pitting my own dates would have put me over the edge). I got my raw cashews and unsweetened coconut at Trader Joe’s, as the price was better than Whole Foods or Cub. Next time I purchase ingredients, I’ll take note of the exact prices and figure out how much these cost per bar.

The first time I made these, I used just three ingredients, which worked great. I just made these again, and added the zest and juice of one whole lime, and it helped them stick together better, and made a moister bar. But if you aren’t in the mood for citrus, you can certainly leave that out! Word of warning: you have to keep these refrigerated. They stay chewy if kept cold, and get mushy and fall apart if left at room temp. That’s where packaged Lärabars have these beat—those are more portable.

Makes 12 bars

1 cup whole pitted dates (Medjool or Deglet Noor)
1 cup raw cashews*
1 cup unsweetened flaked or shredded coconut
Zest and juice of one whole lime (optional)

Preheat oven to 375º. Layer the raw cashews on a baking sheet, and toast in oven for 10-15 minutes, stirring once. Toast until golden brown. May sprinkle cashews with salt before toasting. Let cool.

Combine all dates, nuts, and coconut in food processor. Add lime zest and juice, if using. Pulse for a couple minutes, until the ingredients are in bits, and start to stick together. (See below.) Line a baking sheet with parchment paper, and transfer date mixture to pan. Push together to form a ball, then flatten into rough rectangle. Place a layer of plastic wrap on top, then continue pressing into a smoother rectangle, until about ½” thick. (See below.) Chill for 30-60 minutes. Cut into bars, and wrap each bar in plastic wrap. Store in frig to grab as needed.

*NOTE: Why toast the nuts yourself? Because most pre-roasted nuts are cooked in canola oil, and that’s not Whole30 approved. If you’re making these for a nutritious snack and not as part of Whole30 cleanse, then go ahead and purchase the roasted nuts.

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Nette’s Cranberry Salsa

FullSizeRender-2Tomato salsa is so last year! This cranberry salsa has some kick and some sass, just like my neighbor Nette—which is fitting, since I got this recipe from her. You’ll need a food processor or blender to make it, but if you’ve got the tools, it’s a snap to whip up. If you serve it with corn tortilla chips, it’s both gluten free AND dairy free—how many appetizers can make that claim? Not many! At least not the appetizers found on most midwestern buffets in the cold winter months. And if you need more incentive to try this recipe, take note that cranberries are higher in antioxidants than the highly-acclaimed blueberry, and offer 24% of your daily allowance of vitamin C. So stick THAT on your chip and eat it. (Smiley face…)

1 Granny Smith apple, peeled, cored, and cut into slices
½ cup granulated sugar
½ cup chopped red onion
Zest of 1 lime
Juice of 1/2 a lime
1 fresh jalapeño pepper, seeded and membranes removed, and coarsely chopped
2 tablespoons chopped pickled jalapeño (like Mrs. Renfro’s brand)
2 tablespoons chopped fresh cilantro
1 (12-ounce) bag fresh or frozen cranberries, rinsed and drained

Combine apple, sugar, onion, lime zest and juice, fresh and pickled jalapeño, and cilantro in a food processor or blender and pulse several times. Add cranberries and pulse until grainy. Refrigerate for 1-2 hours before serving for flavors to blend. Serve with tortilla or pita chips.

Rhubarb Mint Coolers

Rhubarb Coolers IMG_0150Rhubarb is one of those early starters, and we usually have something on the table made with the tart ruby red stalks by end of May. Over the next couple weeks, there’s gonna be a rhubarb-o-rama as I post some favorite rhubarb recipes. Those of you in warmer climes probably can’t grow it since it’s a chill baby—it loves colder climates like Canada and the northern half of U.S. You Floridians will have to purchase frozen rhubarb in order to make the recipe below.

This recipe comes from the Epicurious website, and my friend Karin made the cooler and brought it to our house last July 4th. The pinkish-red color made it a natural for celebrating Independence Day, but she said she’s also served it on Valentine’s Day as well. (To serve mid-winter, make in the summer when rhubarb and mint are in abundance, and then freeze the mixture. Or make it in winter with frozen rhubarb, which is available all year.) She doubled the rhubarb amount from the Epicurious recipe, and then diluted the beverage with club soda* for fizz—half rhubarb drink and half club soda in each glass. Topped with a sprig of fresh mint, it was gorgeous as well as refreshing.

IMG_0636Even though the foliage is so pretty and impressive, remember that rhubarb leaves are toxic. Apparently this came to light in WWI when rhubarb leaves were used as a food source in Britain. (Thank you, Wikipedia.) Another fun fact about rhubarb, is that it’s useful for helping with constipation. (Thanks again, Wikipedia!) Not quite sure how much of it you need to ingest in order to reap those benefits… But I digress! Take a break from soft drinks and lemonade, and try this cooler as for a fresh, tart beverage to go with any meal.

Makes approximately 4 cups

4-5 cups chopped fresh or frozen rhubarb
5 cups water
1 cup sugar
1/4 cup packed fresh mint leaves, chopped
Garnish: fresh mint sprigs

Cut rhubarb into 1/4-inch pieces and, in a saucepan, combine with water, sugar, and mint leaves. Bring mixture to a boil. Reduce to simmer, and stir occasionally for 15 minutes (rhubarb will disintegrate). Cool for 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids to release extra flavor from the fruit. (Or is it vegetable? A New York court decided in 1947 that it would be classified as a fruit not a vegetable, which reduced the tariffs for importing and exporting. But again, I digress.) Chill mixture, covered, until cold, about 3 hours, and up to 2 days.

*NOTE: You can use club soda or seltzer. Both are inexpensive options compared to mineral water, which is naturally carbonated, and therefore more pricey. Club soda has some minerals added to it for flavor in addition to the bubbles, but seltzer is just carbonated water, and nothing else.