Korean Style Turkey and Rice Bowl
1/6 bunch of green onions
1 tablespoon sesame oil
2 teaspoons ginger paste (I used heaping amount)
2 teaspoons garlic paste (I used heaping amount)
16 ounces ground turkey breast
brown jasmine rice (it calls for precooked jasmine rice you cook in the microwave- I used regular brown jasmine rice and it was fine.
1/3 cup hoisin sauce
1 (13 oz) Asian chopped salad kit
(if you are cooking your rice account for 20 minutes extra- so get that started)
1. Preheat large nonstick skillet on medium high, 2-3 minutes. Slice green onions.
2. Pour oil in skillet, then stir in ginger and garlic paste; cook and stir 1 minute. Add turkey; cook 4-5 minutes, stirring to crumble meat, and until 165 F. Meanwhile, if you are microwaving rice – follow package directions.
3. Add Hoisin sauce and greens mix and dressing (from kit) to turkey; (I turned down the temperature to low not to wilt salad too much.) and stir 1-2 minutes or until heated through. Serve turkey mixture over rice with green onions, almonds and wonton strips from the kit.
I don’t really have exact measurements. It’s more of going by the eye and taste.
and this makes a big soup pot of healthy goodness
I use russet potatoes (3 lbs) washed and cubed ( l like using the skin – I have a thing of it having more nutritional value with the skin on)
carrots ( I use the whole bag) cleaned and chopped into bite size (again skin on)
celery stalk (cleaned and chopped- leaves and all)
small onion- I like Vidalia onions- chopped
this is optional but I use about two or three finely chopped garlic cloves
Lentils ( I use the bag with seasoning)
Italian sausage (cut into bite size)
A- cook the onion and garlic until fragrant. Add the ground beef and sausage. cook until browned and cooked through ( I use a large soup pot so I can throw everything in and save on clean up later)
B- add the carrots and celery and cook until soft
C- add the water (again eye ball it I fill it about halfway up the pot)
D- add the lentils with the seasoning and give it a good stir
E- let it simmer for a few hours while watching the water levels- don’t let it get too low. I always keep it halfway up the pot
F- season with salt and pepper during the cooking process- just go by your taste
G- Enjoy with some crusty bread for dipping or not
- -adapted from outlander kitchen-
- 2 pounds ground lamb (I used ground beef)
- 1 tablespoon minced fresh rosemary
- 1 tablespoon fresh thyme
- 2 teaspoon kosher salt, plus additional
- 1 teaspoon freshly ground pepper, plus additional
- 2 medium onions, grated
- 2 large carrots or parsnips, grated
- 3 garlic cloves, grated or minced
- 6 large mushrooms, thinly sliced
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 1 cup brown beef or chicken stock
- 1 tablespoon Worcestershire sauce
- 2 1/2 pounds yellow potatoes , peeled and cut into 2 inch pieces
- 6 tablespoons butter
- 3 large egg yolks
- 1 cup shredded parmesan cheese
- Move a rack to the middle and heat the oven to 425 F.
- Heat an extra large frying pan over medium heat. Add the lamb, rosemary, thyme, 2 teaspoons salt and 1 teaspoon pepper. Cook, gently breaking up the lamb with the back of a wooden spoon and stirring occasionally. When the lamb is not longer pink, add the onions, carrots, garlic and mushrooms. Cook until the vegetables are softened, 5 -7 minutes. Drain off excess fat and return to the stove.
- Add the tomato paste and stir constantly for about a minute. Deglaze with the red wine and reduce, stirring and scraping up the brown bits, until almost dry, about 2 minutes. Add the stock and Worcestershire sauce, reduce the heat to medium low and simmer for 15 minutes. Season to taste with salt and pepper.
- While the meat is cooking, place the potatoes in a large pot with 2 inches of cold salted water. Cover and bring to a boil over medium high heat. Reduce to medium and steam, covered, until tender, 25 – 30 minutes. Drain and allow them to steam dry in the saucepan, off the heat, for 2 minutes. Mash, add the butter and egg yolks, then mash again until smooth. Add the half of the parmesan and mix well. Season with salt and pepper to taste.
- Spoon the meat mixture into a 2 quart baking dish, spoon the potatoes over the meat, sprinkle with the remaining parmesan, and bake 25 – 30 minutes, or until the top is golden. Let the meat rest for 10 minutes before serving to allow the juices to settle.
- Store leftovers in the fridge up to 3 days.