Friday, May 9, 2008

Family Food Faves - Asian Style

It's been awhile since I've posted recipes. I came across this fabulous "foodie" blog called Picky Palate. She has amazing recipes and pictures of her yummy food to boot! I made these 2 recipes when my girlfriends were here from Texas and they were a hit. ENJOY!

Quick Weeknight Asian Turkey Lettuce Wraps
2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt (I used Lawry’s)
1 12 oz bag of Broccoli Slaw (found it at Super Target& Wal-Mart and saw it at Sprouts also)
1 small can drained water chestnuts
½ Cup Yoshida’s Teriyaki Sauce (or your favortie teriyaki)
1 teaspoon sesame oil
Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)
1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.
2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves.

Chicken Peanut Thai Noodles
1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves (missing in picture, it’s much better with cilantro)
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional)
2 Tablespoons sesame seeds (optional)

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.

4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

Have a great weekend everyone!

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1 comment:

Katherine said...

Hi Karen,
These look so yummy. Unfortunately, I need recipes with only 5 or fewer ingredients! ;)