Recipes

Food and Drink

Sunny San Diego and a Smoked Salmon Sushi Bowl With Crispy Kale

salmonsushi Vacations are a glorious thing.  Instead of worrying about bills or what to make for dinner every day, I spend more time worrying about what shoes to wear each day.  Sunny San Diego was beautiful – as it usually is.  We were there to pet sit for Mister’s sister but we took advantage and turned it into a vacation for the two of us.  It was a balmy 68 degrees during the day and cooled off to a mild 64 degrees at night.  Perfection.

pier1

We stayed in a neighborhood within walking distance to beach.  The sights and smells of the ocean were therapeutic to say the least.  Mountainous Colorado is a wonderful place to live but it lacks numerous large bodies of water.  I have missed the water so.  I could have walked along the beach – soaking in the sun, picking up seashells, digging my toes into the sand – all vacation long (believe me, we did plenty of that!), but there were loads of other sights and sounds to enjoy too.

We attended a BBQ on the beach with family and friends and took a scenic bike ride around Mission Bay.  We visited local shops and indulged in some local brews too.  We also ate so much delicious food!!  I can’t believe we ate so much in the short time we were there.  Have you ever heard of a California Burrito?

caliburrito

The name is a bit deceiving because I haven’t seen a California Burrito outside of San Diego.  Anywho, it’s a burrito filled with carne asada, cheese and pico de gallo.  Your typical burrito… except that it features crispy french fries inside of the tortilla as well!  It sounds too good to be true, right?  It almost is.  I DREAM of California Burritos outside of San Diego constantly.

We also attended a poke festival with a few of the coolest Filipinos I know.  We stuffed our faces full of fresh ahi poke, yellowtail poke, salmon poke and (fill in the blank) poke.

loco

When our stomachs were bursting, we walked until we made room, then filled the spaces with more Hawaiian-themed treats like spam musubi, loco moco, shaved ice, kona coffee and mango pastries.  Yum, yum and yum!

sdnight

It was great to spend time with family and meet new friends but it is also nice to be home.  There is just something completely comforting about sleeping in your own bed.  After so much delicious food in California, we were due for a light meal.  This smoked salmon sushi bowl hit the spot.  You can easily make this vegetarian by omitting the salmon.  It will still be light and flavorful and you wont be able to stop eating it.

Enjoy!

Smoked Salmon Sushi Bowl With Crispy Kale

Smoked Salmon Sushi Bowl With Crispy Kale

Ingredients

  • 2-3 kale leaves
  • olive oil
  • cooked brown rice (3/4 cup, or so, per bowl)
  • rice vinegar
  • pinch of sugar
  • salt & pepper
  • toppings of your choice (avocado slices, edamame, pickled ginger, toasted sesame seeds, chopped nori, smoked salmon)
  • soy sauce mixed with a bit of rice vinegar and sesame oil, for serving

Directions

  1. Toss kale with olive oil and salt and bake in a 400 degree oven until crispy but not completely charred (6-7 minutes or so, check often, you may need to rotate it halfway). Chop and set aside.
  2. Toss rice with just a bit of rice vineger and a pinch of sugar. Place the rice in bowls and assemble your toppings.
  3. Mix soy sauce with a bit of rice vinegar and sesame oil and serve in little bowls on the side
http://foodiemcbooty.com/sushi-bowl-with-crispy-kale/

Recipe adapted from Love and Lemons.

Pasta Carbonara

pasta carbonara bacon peas

Lately I have found myself eating more and more vegan and vegetarian meals.  I was a vegetarian for many years (many years ago now) but I found that my lifestyle had changed and I incorporated more and more meat back into my diet.  Nowadays, there are many fantastic meat substitutes available.  I can cope with fake chicken and fake hot dogs, but the fake-in bacon (whether you make it yourself or buy it) just doesn’t quite make the cut for me.  To me, the sound and smell of cooking bacon makes my mouth water and tummy growl.

So as I transition back to a (mostly) vegetarian diet, I still find myself craving bacon from time to time.  We completely indulged with this bacon, cream and cheese pasta dish.  As you can imagine, it’s decadent and delicious.  Salty bacon, creamy pasta and pops of sweetness from the green peas – yum!!

We used a combination of whole wheat penne and cavatappi for our pasta but you can use whatever pasta you have laying around.

pasta carbonara bacon peas

Pasta Carbonara

Ingredients

  • 12-ounces of pasta (a little less than 1 full box)
  • 8 pieces of thick cut bacon, diced
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 3 whole eggs, beaten
  • 3/4 cups grated Parmesan
  • 3/4 cups heavy cream
  • salt and freshly ground black pepper
  • 1/2 cup green peas

Directions

  1. Cook pasta according to package directions.
  2. While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
  3. In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
  4. When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
  5. Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
  6. Serve immediately with extra Parmesan.
http://foodiemcbooty.com/pasta-carbonara/

Recipe from the Pioneer Woman.

 

oatmeal bars caramel

Oatmeal Caramel Bars

oatmeal caramel bars

Hello friends!  It’s been too long.  Now that spring has arrived in full swing here, I have been a busy bee.  It’s like everyone has woken up from winter’s slumber.  Loads of visitors, grill outs, parties… it’s almost as if summer has already arrived.  I love this time of year!

Okay, back to these absolutely delectable bars.  I don’t even know where to begin with these!  They are ooey, gooey, chocolatey and chewy.  They are sweet with caramel and hearty with bits of oats.  These are completely addicting and dangerous.  You’ve been warned.

The process is relatively simple.  You create a layer of cookie/bar, par bake it, add a layer of gooey caramel then finish it with the second layer.  Bake, cut, and devour.  The second step is optional… you could just bake and devour but I try to have a bit of civility when it comes to these things.  Only when people are looking of course.

Oatmeal Caramel Bars

Ingredients

  • 32 individually wrapped caramels, unwrapped
  • 6 tablespoons heavy cream
  • 2 cup all-purpose flour
  • 2 cup rolled oats
  • 1 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup butter, melted
  • 1/2 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking pan lined with foil or parchment paper. In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
  2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press half of the mixture into the bottom of pan. Reserve the rest.
  3. Bake the crust for 15 minutes in the preheated oven. Remove and sprinkle with chocolate chips. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Use your hands to gently pat everything down.
  4. Return to the oven and bake for an additional 15 minutes, or until the top is lightly toasted. Cool then cut into squares.
http://foodiemcbooty.com/oatmeal-caramel-bars/

corned beef sweet potato hash

Sweet Potato Corned Beef Hash

corned beef hash sweet potato

Corned beef doesn’t have to only be a St. Patty’s Day thing.  I love corned beef for breakfast any time of year.

I’m a fan of homemade corned beef hashes that feature large chunks of corned beef that you can see (unlike that ‘dog-food’ looking stuff that you get out of a can).  I used leftover corned beef from our previous dinner for this breakfast.  Ah corned beef, one of the easiest dinners you may ever make – I simply put my corned beef into a crock pot with some pickling spices and simmered it until it practically fell apart.  Yum.

Because this is such a heavy dish, I wanted to lighten it up by using sweet potatoes instead of potatoes.  I like the sweet and salty contrast that happened.  I also served these with egg beaters and fresh apple slices.  A winning breakfast any time of year!

corned beef sweet potato hash

Sweet Potato Corned Beef Hash

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yields: 3-4 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 medium sweet potatoes, diced
  • 2 medium green peppers, diced
  • 1 medium onion, diced
  • 1/2-pound corned beef, diced 3/4-inch thick
  • salt and black pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Place sweet potatoes on a baking sheet and bake for 25 minutes. Remove and set aside to cool before dicing. Preheat a large skillet to medium heat. Add oil, sweet potatoes and salt and pepper. Cook the potatoes for about 10 minutes, until they are slightly golden and crispy. Then add peppers, onions, corned beef, and salt/pepper, toss and heat through. Serve hot.
http://foodiemcbooty.com/sweet-potato-corned-beef-hash/

tofu parmesan sandwich sub italian

Tofu Parmesan Subs {Vegetarian}

tofu parmesan sandwich sub italian

Okay, it’s not the prettiest sandwich you’ll ever see, but as I like to say…

If it’s messy, it has to be delicious!

This sandwich is oozing with basil tomato sauce and melty mozzarella.  You may need some napkins for this one, if you can put it down.

I crisped up the tofu in the oven before I added it to this sandwich, like you would with a chicken parmesan sandwich.  Overall, I am not sure if it made a huge difference since the tofu didn’t stay crispy very long after adding the tomato sauce and cheese.  A personal choice I suppose.

*shrug*

At any rate, if you’re a fan of tomatoes and mozzarella, you will love this sandwich!  Not a word was spoken while Mister and I ate ours.  Heck, it took every bone in our body to not make seconds for ourselves.   A new favorite tofu recipe in our household.

Tofu Parmesan Subs {Vegetarian}

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 4 servings

Ingredients

  • Crispy, Oven-Fried Tofu
  • 1 14-ounce can crushed tomatoes
  • 1 clove garlic, minced
  • 8 fresh basil leaves, torn
  • 1 cup water
  • olive oil
  • 1/2 pound (about 8 cups) baby spinach
  • salt and freshly ground pepper, to taste
  • 4 whole grain hoagie rolls
  • 8 slices of mozzarella cheese
  • 1/3 cup grated Parmesan cheese

Directions

  1. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
  2. Heat 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Set aside.
  3. Place the bread cut-side up on a broiler pan. Spread the bottom halves with sauce, then top with crispy tofu, more sauce, slices of mozzarella and Parmesan cheese. Broil until the cheese melts and the bread is toasted, about 2-3 minutes.
http://foodiemcbooty.com/tofu-parmesan-subs/

Recipe adapted from the Food Network magazine.

Oven-Fried Tofu {Vegan}

oven fried tofu crispy baked

I really love crispy tofu but I don’t like deep-frying it all of the time.  It kind of takes the healthy out of tofu.  I tried this crispy baked tofu recipe from Chow Vegan and absolutely loved it.  For me, my tofu didn’t crisp up as much as it should have, so I raised the temperature of my oven to 400 degrees instead of her recommended 350.  I also added a bit of oregano to my breadcrumb mixture to add an Italian flare.  The results were fantastically crispy tofu with an extremely tasty breading.

crispy tofu oven fried baked

I may never fry tofu again!

Oven-Fried Tofu

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yields: Makes about 8 slices

Oven-Fried Tofu

Ingredients

  • 1 pound extra firm tofu, drained
  • 1 cup panko breadcrumbs
  • 1 Tablespoon nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • olive oil

Directions

  1. Preheat the oven to 400 degrees. Cut the tofu into 1/4″ thick slices. In a shallow bowl, combine the breadcrumbs, nutritional yeast, onion powder, garlic powder, oregano and salt, mix well.
  2. Line a baking sheet with aluminum foil and brush with olive oil. *See note. Take one tofu slice and brush the sides and edges with olive oil, place in the breadcrumbs and coat well. Then place onto the baking sheet. Repeat until all the slices are coated.
  3. Bake tofu slices for about 20 – 30 minutes until light golden brown and crispy, turning them over halfway through. Serve with your dipping sauce of choice – ketchup, bbq sauce, or ranch dressing.

Notes

You can also place your breaded tofu pieces on a cooling rack and skip flipping your tofu all together.

http://foodiemcbooty.com/oven-fried-tofu/

Recipe adapted from Chow Vegan.

Huevos a la Mexicana

huevos mexicana eggs tomatoes green chiles

¡Hola amigos!

Cinco de Mayo is right around the corner.  I’m a fan of Mexican food and margaritas so I am a fan of this holiday.  Now, I’ve only eaten authentic Mexican food once, from Tijuana, so I can’t really speak to true authenticity here.  I hear that Mexican food differs throughout all areas of Mexico, but I will say that I do enjoy a plate of Mexican-American food from time to time.  So I thought I would share these Mexican-style eggs with you.

huevos mexicana eggs tomatoes green chiles

These eggs are really easy to put together.  You can make your own salsa like I did here or use your favorite bottled salsa.  The name “Huevos a la Mexicana” comes from the red tomatoes and green chiles in these eggs and represents the colors in the Mexican flag.  You can make your eggs as spicy as you’d like.  Because I usually serve these with black beans and avocados, I tend to add a bit more heat.  ¡Muy caliente!

If you have a great recipe you’d like to share, post the link in the comments below.  I’m always looking for new recipes!

Anywho, feliz Cinco de Mayo mis amigos and enjoy your day.

Huevos a la Mexicana

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yields: 3-4 servings

Huevos a la Mexicana

Ingredients

  • 6 large eggs (or egg beaters)
  • 1 Tablespoon olive oil
  • 2 Tablespoons minced onion
  • 1 tomato, chopped
  • 2 Tablespoons green chiles (mild or hot)
  • 1 teaspoon oregano
  • Pinch of cayenne (optional)
  • salt and pepper, to taste
  • 1 avocado, pitted, peeled and sliced
  • Cooked black beans
  • Green onions, for garnish
  • Warm tortillas

Directions

  1. Heat olive oil in a large frying pan over medium heat and add the onions. Saute for a minute or two, until the onions soften. Add the tomato, green chiles, oregano and cayenne (if using) and cook until they soften and create a sauce. Season with salt and pepper.
  2. Lower the heat to medium low then crack the eggs into the pan with the sauce. Stir the mixture with a spatula to mix and lightly scramble the eggs. Remove from heat when the eggs are cooked. Garnish with green onions and serve with black beans, avocado, and warm tortillas.
http://foodiemcbooty.com/huevos-a-la-mexicana/

Crispy Tofu with Beans and Edamame {Vegan}

crispy tofu green beans edamame

You’ve seen tofu at restaurants.  You may have already eaten tofu yourself.  Tofu is just about everywhere these days.  Tofu is a soy product that is one of the easiest and healthiest food to cook.  It’s packed with protein and has such a mild flavor that you can influence it’s flavor profile however you want.  If you want to make restaurant-quality (a.k.a. really tasty) crispy tofu at home, there are a few steps you need to take.

1.  Purchase extra-firm tofu

Slice open the package and cut the tofu into thick rectangles or cubes.  Lay each piece on a dish towel or layers of paper towels, then place another dish towel or paper towels on top of the tofu.  Set a cookie sheet on top to squeeze some of the moisture out.  You shouldn’t have to go to extremes here, because you purchased extra-firm tofu.

2.  Make the surface of your tofu as dry as possible

Like anything you cook in hot oil, you want to make sure you’re not adding any unwanted moisture to the pan.  Dry, dry, dry your tofu.  Wipe it dry, or better yet toss your tofu in corn starch.  I’ve cooked tofu both ways and to me the only difference between the two are that adding corn starch to your tofu prevents dangerous and unpleasant sputtering.

3.  Use a cast-iron skillet to pan fry your tofu

If you want crispy tofu, you really need a pan that has an evenly heated surface area.  For me, that is my seasoned cast-iron skillet.  Add a layer of oil, heat it up, and gently drop your tofu in.  Fry all sides of the tofu until golden brown and crispy.

crispy tofu green beans edamame

Boom!  Extra crispy tofu.  Just remember, if you plan to use your tofu in a stir-fry or with something saucy, set the tofu aside first.  Then cook all of the remaining ingredients and add the tofu back in at the last minute so it remains crispy as long as possible.

Crispy Tofu with Beans and Edamame

Crispy Tofu with Beans and Edamame

Ingredients

  • 1 block extra firm tofu
  • cornstarch
  • 1/2 cup green beans, cut into 1-inch pieces
  • 1/2 cup shelled edamame
  • 1 large tomato, seeded and finely chopped
  • 1 small onion, finely chopped
  • 1 Tablespoon tomato paste or ketchup
  • 1 Tablespoon Sri Racha (or to taste)
  • 3 cloves garlic, minced
  • 1 teaspoon tamarind paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chilli powder
  • 2 teaspoons coriander
  • 2 Tablespoons vegetable or peanut oil
  • salt, to taste
  • Green onions, garnish (optional)

Directions

  1. Cut the tofu into 1/2-inch thick rectangles and pat dry with a kitchen towel or paper towel. Toss the tofu in cornstarch until coated. Heat oil in a skillet over medium to medium-high heat, until the oil is just shimmering. Carefully place the tofu pieces into the oil. Lightly fry the tofu until golden brown on one side, then flip with a slotted spatula. Once golden brown on both sides, drain the tofu on a paper towel and set aside. Lower the heat of the pan to low and wait a few minutes.
  2. In the same oil, add the onions. Fry lightly until the onions turn soft and transparent. Take care not to burn them by maintaining the heat at low to medium-low. Add the garlic and cook for another minute, stirring to prevent burning.
  3. Add the turmeric, coriander, chilli, salt, and tamarind paste and fry for about a minute. Then add the chopped tomatoes, tomato paste, sri racha (if using), beans and edamame and cook until the tomatoes break down and the oil separates from the sauce, about 5 minutes. Taste the beans, the beans should be more than half cooked at this stage. Taste the sauce and adjust seasoning as needed.
  4. Finally add the fried tofu and mix well. Simmer for a minute to reheat the tofu, remove from the heat, garnish wtih green onions and serve warm with rice or rice noodles.
http://foodiemcbooty.com/crispy-tofu-with-beans-and-edamame/

Recipe adapted from Cooking and Me.

Sausage and Spinach Quiche

sausage, spinach, quiche

quiche

/kēSH/

Noun

An egg dish filled with anything your heart desires – from meats to veggies to your favorite stuffed animal, baked and best enjoyed with mimosas or bloody marys.

Synonyms

A great way to use up leftovers in your fridge.

spinach sausage quiche

Okay, if you didn’t get the idea already, quiches are a perfect excuse to use up odds and ends of meats and vegetables in your fridge.  This particular day I had sausage and spinach on hand.  Other times I have combined bacon and spinach or packed loads of vegetables and topped my quiche with potatoes in this Potato-Topped Quiche recipe.

At any rate, these pies are great to eat any meal of day and you can prepare everything ahead of time (up until the baking part) and then bake it when you’re ready to eat it.  Eat a slice with a simple salad or fresh fruit and down it with your favorite cocktail.

That’s how you should enjoy a slice of quiche anyway (in my humble opinion).

Sausage and Spinach Quiche

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yields: 6 large slices

Serving Size: 1/6 pie

Calories per serving: 500

Fat per serving: 45g

Sausage and Spinach Quiche

Ingredients

  • 8 ounces pork sausage
  • 1 pastry pie shell
  • 1/4 cup onion, chopped
  • 1 clove garlic, minced
  • 1 10-ounce package frozen (or fresh) spinach, chopped
  • 1 cup cheddar cheese, shredded
  • 4 eggs (or egg beaters), slightly beaten
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon dill
  • black pepper, to taste
  • 10 grape tomatoes, halved

Directions

  1. Preheat oven to 375 degrees F. Prepare pastry shell and set aside.
  2. Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.
  3. Thaw spinach, drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well.
  4. Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, milk, dill, salt and pepper; mix well. Pour egg mixture over sausage mixture and sprinkle in the halved tomatoes.
  5. Bake, uncovered, for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving.
http://foodiemcbooty.com/sausage-and-spinach-quiche/

Deli-Style Corned Beef Sandwich

corned beef sandwich, deli

There is a deli just outside of Denver that Mister and I absolutely love to eat at when we’re in the area.  They are as Jewish as a Jewish deli can get.  They have matzo ball soup, challah bread, lox, latkes, knish, pastrami … you name it and they have it.  This particular deli also has the best corned beef sandwiches I have ever wrapped my teeth around!  Unfortunately, we live over an hour away from Denver, so if we’re not heading down there for something else, it really is a bit of a drive.  I had a mean hankering for one of these babies so I decided to make my own version at home.

At the deli, you get a huge pile of thinly sliced corned beef and swiss between two slices of their homemade bread.  Mustard, relish and horseradish are served on the side.  I put spicy ground mustard, swiss and dill pickles on my sandwiches.  My corned beef wasn’t sliced as thin as the deli’s but it tasted just as amazing as theirs.

corned beef sandwich, deli, swiss

I realized (the next day) that the leftover corned beef was much easier to slice than the hot corned beef was.  If you have the time, make the corned beef the night before you want to make sandwiches.  Once the meat is cooled, you can easily cut thin slices with a sharp knife.  Otherwise, just do the best you can with what you have.  Some of it fell apart while I was cutting it, but hey, it all goes in the same place anyway, right?

Deli-Style Corned Beef Sandwich

Rating: 51

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yields: About 4 sandwiches

Deli-Style Corned Beef Sandwich

Ingredients

  • 2-3 pounds of uncooked corned beef (tip or flat)
  • 1 Tablespoon pickling spice (you'll sometimes get a packet of this included with your beef)
  • 1/2 yellow onion, cut in half
  • Slices of baby swiss
  • Spicy stone ground mustard
  • Dill pickles, thinly sliced
  • Rye bread

Directions

  1. Place the corned beef, spices and onion into a crock pot. Add enough water to cover the beef by an inch. Set the crock pot for high and cook for an hour. After an hour, lower to low heat. Cook for 2-3 more hours, or until the corned beef is almost fall apart tender.
  2. Carefully remove the beef to a cutting board and remove all remnants of pickling spice. Allow to cool for 10 minutes. Take a spoon and scrape any fat off of the meat, then cut the beef into thin slices (as best as you can) against the grain. If you cooked the corned beef to complete fall apart tenderness, you can skip this step and just break up the beef a bit. Note: Slicing is much easier to do after you've cooled your beef and put it into the fridge. You can always save the slicing for later.
  3. To build your sandwich: Place a thin layer of stone ground mustard on a slice of rye bread, and top with enough thin slices of pickle to cover most of the sandwich's surface area. Add a good-sized pile of corned beef, a slice of swiss and another piece of bread. Devour.
http://foodiemcbooty.com/deli-style-corned-beef-sandwich/

Pineapple-Ginger Turkey Lettuce Wraps

lettuce wraps, ground turkey, pineapple

Lettuce wraps are a favorite appetizer of many at restaurants.  They are a light and refreshing way to enjoy a variety of fillings.  I just can’t help but wrap my fingers around them!

I wanted to do something with ground turkey because of the lighter fat content, but I didn’t want to sacrifice any flavor.  Because ground turkey is so lean, it can be very bland when cooked.  I got this recipe idea off of a friend of mine (who’s baby just turned 1!).  She made cheeseburger lettuce wraps that looked super delicious.  I wanted to add an Asian/Hawaiian flare to mine, so I packed the turkey with loads of garlic, ginger, soy and hoisin to start then I added the big players: cilantro, green onion, sweet pineapple and some peanuts for texture.

lettuce wraps, ground turkey , pineapple

This recipe is perfect for those of you who order lettuce wraps as an appetizer at restaurants but want a lighter version at home.  I love the flavor profile that came out of this boring ground turkey, but feel free to come up with your own combination.  Perhaps you’d like to try this with tofu instead of ground turkey.  Let me know if you find a combination you fall in love with!

Pineapple-Ginger Turkey Lettuce Wraps

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: About 8-10 lettuce wraps

Pineapple-Ginger Turkey Lettuce Wraps

Ingredients

  • 1 pound (cooked) lean ground turkey breast
  • 2 teaspoons rice vinegar (no sugar, no sodium)
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sriracha hot chili sauce
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped carrots
  • 4 tablespoons chopped pineapple chunks
  • 2-3 teaspoons chopped unsalted cashews (or peanuts) as topping
  • Romaine hearts

Directions

  1. Mix cooked ground turkey with all ingredients except the pineapple, cucumber and nuts. Taste and adjust seasonings as needed (if it needs more salt, add more soy, if it isn't sweet enough, add a bit more hoisin, etc). Remove from heat and fold in the the pineapple and cucumber bits.
  2. Spoon onto romaine leaves (you may need to double yours up so they don't fall apart)
  3. Sprinkle chopped nuts on top and serve
http://foodiemcbooty.com/pineapple-ginger-turkey-lettuce-wraps/

Recipe adapted from Delicious By Dre.

Low-Fat Couscous Salad {Vegan}

couscous, cucumbers, tomatoes, salad, vegan

This is my new favorite, quick and easy snack or side dish.  This couscous salad is packed with bright flavors from the lemon, basil and fresh vegetables.  It’s also light and refreshing, perfect for these warm days ahead of us.  Plus it keeps for awhile, so you can prepare it ahead of time for parties.

I didn’t have any chickpeas or garbanzo beans on hand, but I bet a can of these would make this couscous salad more filling and packed with protein.

Low-Fat Couscous Salad {Vegan}

Rating: 51

Prep Time: 5 minutes

Total Time: 2 hours, 5 minutes

Yields: 6 servings

Calories per serving: 162

Fat per serving: 3.2g

Low-Fat Couscous Salad {Vegan}

Ingredients

  • 2 cups cooked couscous (any couscous works, but whole wheat couscous is better)
  • 1 cup chopped cucumber
  • 1 cup chopped tomatoes (we like halved grape tomatoes)
  • 1/2 cup chopped onion
  • 1/3 cup fresh basil, chopped
  • Juice of two lemons (about 2 Tablespoons of juice)
  • 1 Tablespoon extra virgin olive oil

Directions

  1. Combine couscous, cucumber, tomatoes, onion and basil. Whisk the lemon juice and oil together than add to the couscous salad. Stir everything together, cover it and refrigerate for at least 2 hours.
http://foodiemcbooty.com/low-fat-couscous-salad-vegan/

Recipe adapted from About.

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