Turkey Lettuce Wraps

Turkey Lettuce Wraps

Ingredients:

• 20 ounces super-lean ground turkey
• 1/4 cup chopped green onions
• 6 cloves garlic, minced
• 1 tablespoon minced ginger
• few shakes soy sauce over turkey while cooking
• 1/2 t - 1 t sesame oil (optional)
• 1 1/2 cups seeded and diced cucumber
• 1 medium red bell pepper, seeded and chopped
• 1/2 cup shredded carrot
• 1/4 cup chopped cilantro
• 1/4 cup chopped cashews (or peanuts, chopped)
• Juice of 2 limes (about 4 tablespoons)
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 16 lettuce leaves (I live living lettuce)

Directions:

In a medium bowl, combine the ground turkey, green onions, garlic, and ginger. Cover and refrigerate until dinner time or allow to stand at room temperature for 15 minutes.

When ready to cook, heat about 1 tablespoon olive oil in a large skillet over medium-high heat. (I also add a bit of soy sauce to the turkey mixture). Cook the turkey mixture until it’s browning and crumbly. (I add some sesame oil when the turkey mixture is done cooking). Prep the veggies while the turkey cooks.

While the turkey is cooking, combine the limes, soy sauce, brown sugar. Set aside.

Place the remaining ingredients  in a large bowl. When the turkey is done cooking, add it to the vegetable mixture. Drizzle with the sauce and toss to combine. Serve immediately in leaves of lettuce. Makes 4 servings.

Notes:

We love this simple and healthy and yummy meal. I might have to start doubling it though! The boys all love it. We serve it in lettuce wraps but it's also good over rice as well. It's yummy cold as leftovers as well. It's really easy to cook the turkey and prep the veggies in the morning and serve for dinner later.

All credit to: http://www.ourbestbites.com/2013/03/spicy-turkey-lettuce-wraps/

Classic Hummus

Classic Hummus

INGREDIENTS

• 3 tablespoons juice from 1 to 2 lemons
• 1/4 cup water
• 6 tablespoons tahini, stirred well
• 1 (14-ounce) can chickpeas, drained and rinsed
• 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
• 1/2 teaspoon table salt
• olive oil (optional)

DIRECTIONS

1. Process chickpeas, garlic, salt in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice and water in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add tahini in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed. (I use my vitamin and add the liquid and seasonings first, then the chickpeas and tahini).
2. It does taste better if you let the flavors meld together, at least 30 minutes. We store in the fridge and it's usually gone quick but can last 5-7 days.  Can drizzle with olive oil when serving, if desired.

Notes: 

Jordan loves hummus and we eat a lot of it around here. It's so much cheaper to make it than to buy it! EmmaMae is following in dad's footsteps and literally eats it by the spoonful! It's a nice healthy snack option and adds some nice filling protein as well. I usually keep it simple but check out Mel's post below for yummy variations. 

Adapted only slightly from: (pic cred, too): http://www.melskitchencafe.com/classic-hummus-three-ways-sugar-rush-reinvented-2/

Carmelized Veggie Paninis

Carmelized Veggie Paninis

Ingredients:
1 t olive oil
1 onion, sliced
1 red bell pepper, sliced
1 8 oz box of mushrooms, sliced (baby bella are great, but any kind really works)
1 t sugar (optional)
8 pieces of Naan bread (can make your own, or buy)
Roasted Red Pepper Sauce from THIS recipe
mozzarella cheese, grated (fresh is best)
Panini press (or we use our old George Foreman Grill)

Directions:
1. Heat olive oil over medium high heat. Add all sliced veggies and sautee until tender crisp. (If you have time, caramelize the onion first - sautéing until carmel in color). If you don't have time, just add a bit of sugar on top of the veggies while cooking. While the veggies are cooking, heat up your panini press or George Foreman grill.

2. Take two pieces of naan bread and spread about 1-2 t of the roasted red pepper sauce on each piece. Then on one piece of naan bread, add a spoonful of the veggies (enough to cover) and then some mozzarella per your preference). Place the other piece of naan bread on top (like a sandwich) and then place in the panic press/grill until bubbly on the inside and crispy on the outside (my grill light turns on when done).

3. Repeat with other ingredients. Makes 4 paninis (large). We cut into four pieces each. 

Notes: Jordan made these one day with leftover sauce after having the roasted red pepper melts from ourbestbites. Now I always use the leftover sauce with these! We all love these and they are easy to make! I can see myself making these a lot in the summer when we can't bear to turn the oven on.

Oatmeal Pancake Mix

Oatmeal Pancake Mix

INGREDIENTS

• 3 1/2 cups rolled (quick) oats (I usually put in blender and grind up a bit into a flour)
• 3 cups whole wheat flour (Usually use whole wheat pastry flour but works well either way)
• 2 cups all-purpose flour (I've used all whole wheat flour before and it's hearty but yummy)
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 cup vegetable or canola oil

DIRECTIONS

1. Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
2. To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around.

Notes: I love make-ahead breakfasts! This makes a big batch and then you can use it whenever you want for a quick, warm, and hearty breakfast. I usually use about 3/4 C of milk (adding some lemon juice to make it like buttermilk) per 1 C of the mix. I usually double for our family!

All credit (recipe and pic) to Mel at http://www.melskitchencafe.com/oatmeal-pancake-mix/

Steak Salad

Yeild 2 servings

Ingredients:
3 Tablespoons grapeseed oil (or other oil with high smoke point,) divided
2 shallots, thinly sliced
2-8oz strip steaks, trimmed of excess fat
salt and pepper
7-9oz mixed greens
1/4 cup candied pecans
1/4 cup dried cherries
2oz goat cheese, crumbled

For the salad dressing:
3 Tablespoons extra virgin olive oil
2 Tablespoons lime juice (about 1/2 lime)
1 Tablespoon soy sauce
1 garlic clove, microplaned or finely minced
1/2 teaspoon fresh ginger, microplaned or finely minced (or a pinch of dried ginger)
1 Tablespoon honey
salt and pepper

Directions:

1. Preheat oven to 400 degrees if steak is thicker than 1″ and/or you like your steak medium – well done. Combine all ingredients for salad dressing in a mason jar with a tight-fitting lid or bowl. Shake or whisk to combine then set aside.
2. Rub steaks on both sides with 1 Tablespoon oil then season each side liberally with salt and pepper.
3. Heat remaining 2 Tablespoons oil in a large, oven-safe cast iron or heavy bottomed skillet over medium-high heat (7/10 on the heat scale.) Add shallots then fry for 3-5 minutes, or until golden brown, stirring frequently. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
4. For 3/4″ steaks done to medium-rare: Add steaks to hot skillet then sear for 3 minutes on one side. Flip then sear for 2 minutes on second side. Remove steaks to a cutting board then let rest for 7-10 minutes before slicing against the grain.
5. For 1″ or thicker steaks done to medium – well done: Add steaks to hot skillet then sear for 3 minutes on one side. Flip then sear for 2 minutes on second side and then place into oven. Roast for 2-8 minutes or until desired level of doneness is reached (remember that steaks will continue cooking a bit after removing from oven.) Remove steaks to a cutting board then let rest for 7-10 minutes before slicing against the grain.
6. Divide lettuce between two plates then top with half of the sliced steak, candied pecans, dried cherries, and crumbled goat cheese. Drizzle salad dressing on top then serve.