Ground Turkey Fried Rice

1 Tbsp olive oil
1 lb. ground turkey
1 yellow onion, diced
1 1/2 cup grated carrot
2 cloves garlic, minced or pressed
1/2 tsp ground ginger
1/2 tsp black pepper
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp hoisin sauce
1-2 Tbsp chili garlic sauce
2 large eggs, beaten
1/2 cup frozen peas
2 cups cooked brown rice chilled in the fridge (or 1 packet frozen brown rice from Trader Joe’s, thawed)
1 tsp sesame oil

Garnishes

cilantro, rough chopped
green onions, sliced into little rings
sesame seeds
Sriracha
fresh limes, quartered
Kewpie Japanese mayonnaise (optional)

Instructions

Heat olive oil in a large skillet over medium heat. Add eggs and scramble fairly quickly, chopping them as they cook. Remove from pan and set aside.

Add in turkey, onion, carrot, garlic, ginger, and black pepper and saute for a few minutes, stirring to break up the meat.

Stir in soy sauce, vinegar, hoisin, and chili garlic sauce. Continue cooking until meat is no longer pink.

Stir in peas, scrambled eggs and brown rice and cook until heated through.

Drizzle with sesame oil and serve with garnishes. (Kewpie is our addition – Samir puts Kewpie on everything and I have to admit it was pretty delicious – but not strictly necessary.)

Note: I used an Indian Chili Garlic sauce which is hot, garlicky and a little sweet. If you can’t get Chilli Garlic sauce, substitute a blend of 1 1/2 Tbsp Sriracha, with 1/2 tsp brown sugar and 2 cloves of garlic, crushed. If you have fish sauce, add a 1/4 tsp of fish sauce, too.

Lemon Poblano Shrimp

Picked up some beautiful Poblano chile peppers from a farmer’s market while on vacation, which had great flavor and color. Poblanos are a mild, sweeter Mexican pepper and you could substitute red bell peppers if you can’t find them. But if you can get Poblanos – try them. They really add amazing flavor

Ingredients

1 1/2 Tbsp olive oil
2 fresh Poblano chile peppers, seeds and ribs removed, diced
1 1/2 lb shrimp, peeled
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1/2 tsp garlic powder
Juice of 2 large lemons
1/2 cup chopped fresh cilantro
1 12 Tbsp butter

Heat 1 1/2 Tbsp olive oil in a medium size pot. Add peppers and saute 3-4 minutes. Add salt, pepper, garlic powder and shrimp and saute for 7-8 minutes until the shrimp is pink.

Add butter, lemon juice and Cilantro and saute another minute until warmed through. Check seasonings.

Serve over hot rice. Super quick and so good – Kumy loved this dish!

One Pan Oven-fried Chicken, Pork Chops or Cauliflower Steaks with Veggies.

Southern Living Magazine has done it again.  Another recipe that I am not entirely certain how I lived without.  I made it a few weeks ago and then again the other night when the kids were over for supper, and it is ridiculously good!

You can make it with boneless, skinless chicken thighs, pork chops, or even cauliflower “steaks”. (Just slice a cauliflower in half, and slice the halves into 3/4″ slices, without removing the stem.) I do love a meal that comes together in one pan, and this one is really cleverly done.  You can substitute almost any veggie as long as pay attention to cooking time, so use whatever you have on hand.

Ingredients:

3 Tbsp dijon mustard (I used Trader Joe’s)
1 1/2 tsp dried thyme or 1 Tbsp chopped fresh thyme
1 1/2 tsp chopped dried rosemary, or 1 Tbsp chopped fresh rosemary
2 tsp kosher salt, divided
1 1/2 tsp freshly-ground black pepper

1 cup panko bread crumbs
7 Tbsp Olive Oil, divided
6 boneless skinless chicken thighs or 4 good sized porkchops, or 4 big cauliflower steaks.

1 lb. sweet potatoes, peeled and cubed
8 shallots, halved
12 oz fresh green beans, stemmed and cut into bite-sized pieces
1 Tbsp apple cider vinegar.

Mix first five ingredients in a medium bowl, and save 2 tsp out. Add meat/cauliflower into bowl, and gently with remaining mustard mixture.  Place in a lightly oiled baking tray.

Mix panko bread crumbs with 2 Tbsp olive oil. Scoop the panko bread crumbs on top of the meat, dividing equally and patting gently on top.

In a the mustard mix bowl, toss together all veggies except green beans with 2 Tbsp olive oil and 1 tsp salt. Scatter the veggies around the meat.

Bake at 425 for 20 minutes. Mix the green beans with 1 Tbsp olive oil and scatter over the veggies. Bake another 5-10 minutes until the green beans are slightly tender and all the vegetables are cooked.

Mix the 2 tsp of mustard mix with 2 Tbsp olive oil and 1 Tbsp apple cider vinegar. Drizzle over the veggies and serve.

Alternate veggies:

1 large onion, cut into wedges
1 red onion, cut into wedges
1 lb. baby potatoes, cut in half
3 large carrots, peeled and cut into 1″ chunks
1 lb. green beans

Roasted Red Pepper and Tomato Soup

csengele-horn-barta-803922-unsplash

Beautiful image of peppers by Csengele Horn-Barta from Unsplash.

Ree Drummond has a wonderful recipe for roasted pepper soup that I will make often – since it’s easy and so good. I did make a few changes, but stayed pretty true to Ree’s recipe.

Normally I always drain and rinse canned veggies, but because the peppers were in a glass jar, I tasted the red pepper jar liquid.  It wasn’t very salty and had lots of pepper flavor, so I tossed it in, too. Not sure if that breaks some kind of kitchen “law” – but it tasted great.

Ingredients:

2 tbsp olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 tsp chopped dry oregano, or 2 tsp fresh oregano, minced
1 good-sized russet potato, peeled and chopped into ½” cubes
3 jars (12 oz each) roasted red peppers, sliced – plus the jar liquid
2 tbsp tomato paste
1/2 cup white wine
4 cups vegetable stock
1/2 cup half n half (Ree uses heavy cream)
1 tbsp cider vinegar (Ree uses red wine vinegar)
1 Tbsp butter
1 tsp kosher salt
1/2 tsp black pepper
Grated Parmesan cheese, for serving

Heat oil in a large pot. Add onions and cook for 2-3 minutes. Add garlic and cook another minute. Add potato, roasted peppers, tomato paste, salt and pepper. Mix well and let cook for 5 minutes.

Add white wine and let it cook down for 3-4 minutes. Then add the stock and pepper jar liquid. Cook on medium-low heat for 20 minutes, checking to see that the potatoes are nice and soft. Remove from heat, and buzz with an immersion blender until everything is fairly smooth. Add cider vinegar, butter and 1/2 and 1/2 and let heat for a minute or two. Check seasonings.

Serve with fresh grated parmesan sprinkled on top. So good – and even better the next day.

I also stirred in a tsp of butter at the end, so you could do that too.

For a vegan version – leave out the 1/2 and 1/2 and butter, or substitute vegan butter.

Southern Shrimp & Grits Casserole

shrimp-with-gritsThis recipe was in the latest Southern Living Magazine and is a real keeper. Of course I tweaked it a bit (lightened it up a little) but in general I followed the recipe pretty closely. It’s pretty rich but so delicious. In fact I went in and grabbed a little spoonful of it from the dish in the fridge and it was good – even cold from the fridge! Like I said – it’s a keeper.

Preheat oven to 350 degrees, and grease a 9 x 12 baking pan.

Ingredients for Grits

4 cups whole milk
1 cup uncooked quick-cooking grits
1/4 cup butter
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp garlic powder (or one clove garlic, crushed)
1 large egg, lightly beaten
2 cups grated cheddar cheese

Heat milk in a large saucepan until just starting to boil. Add grits, butter and seasonings and reduce heat to medium. Cook for 5-7 minutes stirring constantly, until grits are softened and mixture has thickened. Take off heat and add beaten egg and cheese, stirring in well. Pour mixture into prepared baking pan, smoothing as needed and then cover and bake 35-40 minutes. Cook longer if you want the edges browned a bit.

Ingredients for Shrimp Sauce

1 cup chopped bacon, or turkey bacon (add 3 tbsp olive oil if using turkey bacon)
1 onion, diced
1 red bell pepper, diced
1 Tbsp chopped fresh garlic
1/2 cup flour
1 lb. peeled, deveined shrimp
1/2 cup dry white wine
1 1/4 cup chicken broth
1 1/2 tsp dried parsley (or 1 Tbsp fresh chopped parsley)
1 heaping teaspoon dried thyme, or 2 tsp fresh thyme leaves
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp salt
1/4 cup sliced green onions

In a large saucepan, saute bacon until crisp and remove. Pour out all but 3 Tbsp of bacon drippings or oil. Add onions and peppers and cook for 3-4 minutes stirring frequently. Have all the rest of your ingredients ready, because you will be stirring constantly from here on out.

Add garlic and cook another 30 seconds, then add flour and cook for 1 minute. Add shrimp and cook for 3 minutes. Add wine and cook for 2 minutes, then add broth and seasonings. Cook a couple minutes more until warmed through.

Spoon the shrimp mixture over the grits, then sprinkle with reserved bacon and green onions.  Serve warm.

Golden Chicken, Mushroom & Rice Soup

It was cold and snowy today – perfect for a good bowl of this golden, delicious soup. Based on recipe from Southern Living, my version is much quicker, uses basmati rice and is a bit spicier.  It’s rather closer to Mulligatawny Soup, so you can add a squeeze of fresh lemon when serving if you like.

Ingredients

1 Tbsp olive oil
1 cup chopped onion
3/4 cup chopped celery
1 (8-oz.) package sliced fresh mushrooms
2 tsp garlic, minced
7 cups chicken broth
2 large boneless, skinless chicken breasts, chopped into 1″ pieces (or 3 cups rotisserie chicken cut into bite-sized pieces)
1 tsp onion powder
2 tsp dried parsley
1/2 tsp garlic powder
1 tsp ground turmeric
1⁄2 tsp ground cumin
1⁄4 tsp ground ginger
3/4 tsp freshly ground black pepper
1 1⁄2 tsp Lawry’s Seasoning Salt
2 Tbsp butter
1 cup basmati rice (any rice would probably be fine.)
fresh lemon wedges (optional)

Directions

In a large pot, heat oil over medium heat.

Add onion, celery, mushrooms and minced garlic. Cook for 4-5 minutes until vegetables are soft, stirring occasionally.

Add everything else and bring just to a boil.  Reduce heat and simmer for 25 minutes until chicken and rice are both cooked.  (Note: If using rotisserie chicken, just add it for the last 5 minutes of cooking.)  Check seasonings and if you wish, serve with a wedge of lemon.

To make a vegan version of this, replace the chicken and butter with a can or garbanzo beans, rinsed and drained and a bit more olive oil.  Swap out the chicken stock for veggie stock. 

Bok Choy, Eggplant and Peppers with Oyster Sauce

jodie-morgan-464042-unsplas

Beautiful Bok Choy Photo by Jodie Morgan on Unsplash

We love baby bok choy and chinese eggplant.  When I saw them looking all fresh and delicious at the Asian market, I couldn’t resist.  I grabbed a beautiful red pepper, too and it made for a quick and easy supper.   The recipe is from foodandwine.com with a few tweaks of my own.

1 to 1 1/2 lbs. baby bok choy, washed and patted dry
2 small Chinese eggplants* (about 1 ½” x 10″) halved and cut into ½” half circles
1 red bell pepper, stem and seeds removed, cut into 1″ squares
1 tbsp olive oil
1 tbsp grated fresh ginger
1 big tsp chopped garlic (or two cloves fresh minced)
3 tbsp oyster sauce
2 tsp fish sauce
1 tsp soy sauce
2 tbsp sesame seeds

2 cups basmati or jasmine rice**
3 and 7/8 cup water
1 tsp salt

Rinse rice well and start cooking with water and salt on medium heat. Once it starts boiling, reduce heat to low, cover and cook for 20 minutes.

In a large frying pan or wok, heat oil on medium/high heat. You can use peanut oil or canola, but I had Olive oil handy so I just used that. Add ginger and garlic and cook for a minute or so, stirring constantly.

Add bok choy and cook, moving it gently but constantly so the garlic and ginger don’t burn.  Cook for 2-3 minutes. Add eggplants and peppers and continue cooking and tossing for another minute.

Add oyster sauce, fish sauce and soy sauce and cook for another minute or so until everything is warmed through. If the bottom of the pan is starting to brown too much, add a couple of tablespoons of water, and scrape up the bottom.

Remove from heat, sprinkle with sesame seeds and serve over rice.

*You could probably substitute a small regular eggplant for the Chinese eggplants. Don’t think it would be the same without the Bok Choy. If you can only get regular bok choy, wash and pat it dry and then slice it into four quarters.

** Jasmine or another long grain rice would be great, but I always have basmati, so that’s what I used.