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Monthly Archives: May 2014

Thai Turkey Lettuce Wraps

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Good morning fellow foodies!

Here’s a quick and light dinner option. There are a lot of  yummy, crisp veggies and the dish came together so fast! Isn’t that what we all need on busy weeknights!?!?  Everyone at my house loved it and it will definitely be making a comeback to the Barhorst Menu soon :)

Thai Turkey Lettuce Wraps

Ingredients

1 pound ground turkey

1 heaping tsp cumin

1 heaping tsp chili powder

1/4 tsp red pepper flakes

3 TBL soy sauce

1 TBL peanut butter

drizzle of bottled teriyaki, I like to keep a bottle of “Soy Vay Veri Veri Teriyaki” on hand in the fridge for summer grilling

Boston lettuce for the wraps, washed and leave leaves whole

1-2 TBL chopped fresh ginger

1-2 TBL chopped garlic

1-2 cups bok choy (chopped)

1-2  cups shredded carrots

1-2 cups sliced mushrooms

1/2 cup ramps (wild leeks or any other onion you have)

1-2 cups red pepper, chopped

small can of water chestnuts, chopped (fyi water chestnuts are not a tree nut)

Sprigs of cilantro for serving

Optional: chopped peanuts for serving

Directions

Brown the ground turkey with the garlic, ginger, onions and mushrooms. Drain if necessary, but with the low-fat ground turkey there is usually not much to drain.

Stir in the cumin, chili powder and red pepper flakes. Add the soy sauce, peanut butter and teriyaki sauce and mix to combine. Add all the veggies, notice that the measurements are a little vague, but it’s really personal preference. I like a lot of veggies and less meat, but it’s purely your choice.

Cook until veggies are slightly tender and heated through.  If you feel you like your wraps a little saucier, add a couple more splashes of soy and/or teriyaki.

Serve meat and veggie mixture with the lettuce leaves.  Top with reserved cilantro and/or chopped peanuts.  Enjoy!

Happy Monday all :)

 

 

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How to use all those CSA veggies?!

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Good afternoon friends,

Wondering how to use all those spring veggies from your CSA (Consumer Supported Agriculture group) or the local farmers market? Here’s an idea-a giant salad with sautéed veggies, chicken and an egg! It’s packed with protein and filling. It’s no secret that I love to eat and sometimes a cold salad for lunch just isn’t as satisfying for me.  I love salads that have a “warm” component. They’re more filling and keep you running throughout the afternoon.

This takes a couple minutes, but it’s well worth it :)  The recipe is really free-form. Use what you have, what is fresh and what you like!

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Spring Salad with Sautéed Chicken, Veggies and a Farm-Fresh Egg

Ingredients

lettuce

chicken breast

mushrooms

ramps (wild leeks)

red pepper

asparagus

olive oil

balsamic vinegar

low-fat feta cheese crumbles

egg-fresh from the farm if you can, the flavor is so much more intense!

Directions

Wash and place lettuce on your plate. Salt chicken and saute in a splash of olive oil. Set chicken aside. Add chopped mushrooms, ramps (or any onion) red pepper, asparagus to pan and quickly stir fry until slightly tender. Add a splash of balsamic vinegar and stir to incorporate. Allow to  slightly absorb.  Arrange your veggies and chicken over your lettuce. Prepare your egg sunny side up, over easy or poached so the delicious buttery yolk can drip down over your veggies, add to top of salad. Sprinkle with feta and enjoy!  There are so many yummy flavors going on here, I don’t even feel the need for salad dressing.  Save the calories and have some dark chocolate later :)

Bon Appetit!

 

 

Cranberry Orange Muffins

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Good evening friends!

In honor of Teacher Appreciation Week, I made some yummy Cranberry Orange Muffins for the fabulous teachers in my kids life.  I am so very thankful for the teachers who work so hard day in and day out inspiring, motivating, challenging and sparking that desire to learn in our kids.  We have been blessed with so many wonderful teachers over the years.  Some who have become my dear friends and some who simply remain in your heart forever.  Special teachers can truly make a difference in a child’s life.  Thank you from the bottom of my heart to all those teachers who have gone the extra mile for us all for all!

These muffins are not low-fat or healthy in any way, but they are delicious!

Cranberry Orange Muffins

Yield- 24 muffins

Ingredients

Streusel Topping

1/2 cup flour

4 TBL sugar

1 tsp cinnamon

6 TBL butter, cold and diced

Muffins

4 cups flour

2 tsp baking soda

1 tsp salt

2 cups frozen cranberries, chopped

2 eggs

1 cup brown sugar

1 cup white sugar

2 cups buttermilk

2/3 cup canola oil

2 tsp vanilla extract

4 TBL orange zest, fresh is best

Glaze

1 cup powdered sugar

2-3 TBL orange juice

1-2 TBL orange zest

Preheat oven to 350 degrees. Line muffin tins with liners of your choice.

Make the streusel by combining all the ingredients and cutting in the butter with a pastry blender.

To make the muffin batter, (use a large bowl) toss the flour, baking soda, salt and cranberries together until combined. Set aside.  In another bowl, whisk the eggs, both sugars together until combined. Whisk in the buttermilk, oil, vanilla and zest. Gently combine the wet and dry ingredients. Stir only until combined.

Fill muffins cups 1/2 to 3/4 full. Press streusel evenly onto each muffin.

Bake for approximately 25 minutes or until tops are firm.  Allow muffins to cool.

Assemble the glaze by whisking the powdered sugar, OJ and zest together.  Once muffins are cool, remove them from pan and put on a wire rack. Drizzle the muffins with the glaze.

Enjoy!

Recipe adapted from http://www.sallysbakingaddiction.com

 

 

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