Asian Lettuce Wraps

Tuesday, February 21, 2017

One of the perks of being a say at home mom is that I can menu plan and get meals prepped during school hours to have ready to prepare when everyone gets home from school. I am a sucker for easy weeknight meals that showcase different flavors that I know my children and husband will love . These lettuce wraps fit the bill. I prep the sauce in the morning, which serves the dual purpose of the  awesome Asian flavors melding together and  having the sauce already made to add to the ground turkey mixture , making getting dinner on the table a breeze. I also get the lettuce rinsed and spun dry to hold the filling with. This recipe calls for a few Asian ingredients that you may no have on hand, but once you have the jars of hoisin sauce and roasted  red chili paste, you can make this recipe two or three times to use up all the ingredients. Hoisin sauce can be found in the Asian section of the grocery store. There are a few different brands of hoisin sauce on the market and they are very comparable in taste and price. The roasted  red chili paste that I  use is made by Thai Kitchen. Sometimes I have a hard time finding it, but he larger grocery store chains and our local wal mart carry it. When I first starting making these wraps a few years ago, I would buy an 8oz can of sliced water chestnuts ( also found in the Asian section) and cut them into smaller pieces. Now they have a diced water chestnut that I buy and just drain them and give them a quick chop with a hand chopper for more smaller, manageable dice. These wraps are very versatile. You can use ground turkey, chicken or ground beef. I usually always use ground turkey, although ground chicken is more traditional. Totally your preference. The lettuce you use is up to you. I usually use boston lettuce or romaine. Any lettuce that is sturdy and hearty work. you can even use cabbage leaves in a pinch.
I serve these lettuce wraps with baked brown rice and steamed veggies on the side. I usually have a family of 5 eating and there is plenty of meat mixture to feed us all 2 or 3 wraps each. To serve, I drizzle with a sweet chili mayo and sliced green onions. Enjoy!

Asian Lettuce Wraps
1 1/2 lbs ground turkey, chicken or ground beef
1 T coconut oil or olive oil
2 cloves garlic, minced
1/4 tsp ground ginger
1/2 c shredded carrots
6 green onions, thinly sliced
1 (8oz) can diced water chestnuts, cut into small dice
3 T hoisin sauce
2 T soy sauce
1 T rice vinegar
2 tsp roasted red chili paste
1/4 tsp salt
12 lettuce leaves ( boston or romaine)

1. In a large skillet over medium high heat, add 1 T of olive oil (or coconut oil).
2. When the skillet is hot , add the ground turkey, garlic cloves and ground ginger. Cook the turkey until cooked through, about 6-8 minutes. Crumble the turkey .
3. In a medium bowl, add the browned turkey, diced water chestnuts, shredded carrots and green onions . Stir well to mix.
4. In a separate small bowl, add the hoisin sauce,soy sauce, rice vinegar and roasted red chili paste. whisk together vigorously to combine.
5.Pour the hoisin sauce mixture over the turkey mixture and stir well to combine.
6. Add a scant 1/2 cup of turkey to each lettuce leaf. Drizzle with sweet chili mayo sauce and green onions. Serve .

Sweet Chili Mayo Sauce
1/4 c mayonnaise
2 T  sweet chili sauce

Mix the mayo and the sweet chili  sauce together in a small bowl.

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Mini Blueberry Galettes

Tuesday, February 7, 2017

I seem to always have blueberries in the refrigerator. I think they secretly multiply in there :) I love blueberries and eat them every morning. Problem is, no one else will willingly grab them out of the fridge and snack on them. So I have to make something that involves sugar and butter to sway their taste buds. I usually just end up making blueberry muffins, but every now and then I will make these galettes. They are perfect for a small dessert, travel well and make great gifts for friends and neighbors. And you can use any fruit you have on hand. Strawberries, raspberries, peaches. Yum! They are super easy to put together , especially if you use a package of store bought pie crust.

Mini Blueberry Galettes
1 box refrigerated pie crust
2 cups fresh blueberries
1 tsp vanilla extract
pinch of salt
1 lemon
1 egg
1 T water
cinnamon sugar, for dusting

1. Preheat the oven to 425*. In a large mixing bowl, stir together the blueberries, sugar, cornstarch, 1 tsp lemon zest, juice from 1/2 of a lemon, vanilla, salt. Combine well and set aside.
2. Unroll the 2 pieces of dough. Using a 5" bowl, trace 3 circles on each round disc of dough. Reroll the leftover dough and make 2 more circles.
3. Place the dough rounds on 2 baking sheets lined with parchment paper. Using a 1/4 measuring cup , place a mound of blueberries in the center of each piece of dough. Fold the edges of the dough over the blueberries , creating a crimp.
4. In a small bowl , whisk the egg and water. Brush the edges of each galette with the egg wash and sprinkle with cinnamon sugar.
5.Place the baking sheets in the oven and bake at 425*  for 15 minute, or until the crust is golden and the filling is hot and bubbly. Remove from the oven and let the galettes rest on the baking sheets for about 5 minutes to cool.
6. Serve with ice cream or whipped cream.
* you can garnish with fresh herbs for a pop of color. I used mint in the picture.

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