AN EXPLORATION OF ALL THINGS FOOD

Recipes

Korean Style Turkey and Rice Bowl

INGREDIENTS

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.

4. ENJOY

 


Lentil Soup


  1. 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)

    Ground beef

    Italian sausage (cut into bite size)

    water

  2. 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

Shepards Pie

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  • -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

  1. Move a rack to the middle and heat the oven to 425 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Store leftovers in the fridge up to 3 days.

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