Amazing and EASY dinner…winner!

I made the menu for this coming week today…and while making the menu I had a brilliant idea…sparked from my desire to make an asian flavored salad that was not mandarine chicken salad AGAIN…lol so I looked back at the brain archives for my favorite chinese dishes…and found LETTUCE WRAPS! woo!!! and me being me…i figured I’d grab a quick recipe just to get an idea of what to put in them…then come up with my own recipe…much to my dismay…most (in fact ALL) of the recipes were for ground beef (what gives? no ground turkey fans in china apparently) now improvasation in the kitchen is my thing…so I figured eh I’ll just make it work.

So heres what I came up with…

Asian Turkey Lettuce Wraps:

(about) 1 tbs Sesame Oil (toasted)
1/2 lb Ground Turkey
1/4 to 1/2 Yellow Onion (chopped)
2 cloves Garlic (minced or pressed)
1 large knob (or about 2 tbs) Ginger (Minced)
1 can water Chestnuts (chopped or sliced)
1 good sized Carrot (grated)
2 1/2 tbs Housin Sauce
1 tbs Worschestshire (good luck spelling that…I never can¬†obviously) sauce
1 tbs Rice Wine Vingar (seasoned or unseasoned)
a good dash of soy sauce
Salt and pepper (to taste)
Cilantro (minced) (to taste)

1. Saute onions in sesame oil until soft, add garlic and ginger and saute for about 1 or 2 mins (don’t let the garlic burn)

2. Add ground turkey and saute until ground turkey is almost cooked. Add Housin sauce, W. Sauce, Rice Vinegar, soy Sauce and Water chestnuts

3. Saute until cooked (haha) in other words till the turkey is done and the chestnuts have soaked up some of the sauce. Add carrots and Cilantro (but do not COOK) the carrots are much better raw with that crunchiness left in them.
should look something like this…

then use Large Iceberg (in my case cuz it keeps longer and is less expensive…I know I know mom it has no nutritional value…but that crunch is just sooooo good) as wraps or cups to put the meat into (aka lettuce tacos)

finished product = delicious

I’ll admit I was dubious about eating JUST this for dinner (no sides no salad no starch) but it was delicious and after about 3 lettuce wraps each both Beth and I were stuffed. We had a little leftover but not much…and as with most asian dishes it only gets better with time spent in the fridge marinating! so Heres to a great lunch tomorrow ūüôā

also on a side note…I would like to add after only working at this for about 3 weeks now…and with a few work outs thrown in between almost all my pants are falling off…and my “spare tire/muffin top” is dwindling. I haven’t weighed myself because we don’t own a scale but I think we might need to invest in one to catalog this experience…anyway…hope you try this recipe out and enjoy it as much as we did!

Oh I am so bad at blogging…


Ok ok…I know what your going to say…I suck at keeping up with this blog…and your right…I do. But I have so busy with like 12 ongoing projects that I just haven’t been keeping up…anyway…so update on this past week’s meals…

last friday I bought some beautiful kale and cabbage from a small local farmers market…I decided with this whole vegetable kick working out pretty well for us…why not kick it up a notch with fresh local produce and green stuff that is basically superfood like kale which happens to be some of the best green stuff you can eat….so anyway beth was apprehensive about the kale (she had never had it before) so I decided to ease her into it by combining it with familiar ingredients. Like pasta…lol the result? A delicious and really low fat dinner. I don’t really know what to call the dish so for now its just “italian sausage with kale over pasta” the recipe is as follows…

1 large bunch of kale (washed and roughly chopped into bite size pieces)
1 or 2 (depending on how much sausage you like) italian chicken sausage
1 can stewed tomatoes
1/2 can white beans (optional)
1 or 2 cloves of garlic
Oregano to taste
Salt and pepper to taste
Parmesan cheese to taste

Basically I cooked the pasta (I used bowtie) and while that was boiling, took the sausage from the casing and sauteed until almost cooked then added as much kale as I could fit in the pan lol…cooked till slightly wilted. Then added the tomatoes, beans, garlic and oregano and cooked until the garlic mellowed out…about 5 mins. Then dished up the pasta and served the sauce on top with a touch of Parmesan cheese. Super delicious.

And beth is now a kale LOVER…way to go me!

2 posts in one day…amazing…

I have a funny story to share…and I just had to pop on here to tell someone…

Tonight I was planning on making Balsamic chicken with Roasted Green Beans and tomatoes, but alas my plans were changed when I realized i didn’t have enough green beans to¬†adequately¬†make up a side dish (and because i’m lazy and didn’t want to defrost 2 chicken breasts…but shhh don’t tell beth…) Instead I began¬†rummaging¬†around in my fridge for other options, and behold! what did I find? about 8 green beans, a tomato, some bacon (yes I know bacon…i just can’t get away…), a small very dry hunk of parmesan, a quarter of a red onion, an ear of corn? (don’t ask me why just one), and some black olives. All of which needed to be used tonight or risk going bad in the bottom of my fridge. So I decided to stick with the plan of balsamic, and make a pasta salad with Balsamic¬†Vinaigrette. mmm tasty…

I cooked up the corn, and green beans…then while the pasta was cooking and the bacon was sizzling deliciously (mind you I only used 1 slice for 2 people)¬†I diced the tomatoes, made the¬†vinaigrette (which consisted of balsamic, olive oil, salt pepper, and some onion powder for those of you wondering out there), and cut the corn off the cob. Just when I was about to mix everything together, I realized I had forgotten the red onion (which in my opinion is the most important part of pasta salad). so being handy in my kitchen, I grabbed my “Slap chop” thingy and whacked the onion to oblivion, then I mixed it all together, added some parmesan and salt and called it dinner.

It was super tasty, minus the tiny plastic pieces I didn’t know were plastic until we had finished dinner and beth pointed it out. Apparently my handy dandy slap chop thingy broke while chopping the onions, and sent tiny plastic shards all throughout the onion then got mixed all throughout the food. so we might die, I don’t know, only time will tell.

Needless to say, its always important to check your equipment before whacking things to oblivion. This applies to multipul situations. anyway that is my free piece of advice and my funny story. I’ll post the recipe for the pasta salad plus pictures but minus plastic tomorrow…

New blog, new challenge…

Ok so here I am…you should probably know a little more about me before we begin our journey…

I am 25 years old.
I live in California (land of health nuts and all things vegan…)
I am a professionally trained Chef
I do not work in a professional kitchen
I am a Nanny/Personal Chef for 2 girls
I love food, Photography, and Friends (usually all 3 together is the best!)
I love to write, blog and otherwise outwardly express my innermost feelings (usually comes out sounding like frustration…I apologize in advance for that)
I have only a few things I simply do not like to eat…but am always willing to try them done new ways

So thats just the basics I guess…Heres the low down…I am overweight…not terribly…but just enough to make me concerned about type 2 diabetes and high cholesterol…so My partner and I decided it was time for a habit and lifestyle change.

I believe the best way to do any habit transformation is slowly…taking on a bit at a time. so to start for the next 30 days my partner and I will cut out In-and-Out (Sad day I know…lol this is why I am overweight…) and other connivence food…as well as limiting starch intake and upping our daily veggie intake…

basically I’m gonna stop eating crap…and start eating veggies.

Since I am the cook of the house…it is now my job to find delicious and healthy veggie recipes that do not consist of the following…Simmer in water add salt….cuz that gets old real fast…so if anyone has some delicious vegetable recipes I would love to hear them….until then…I’ll share a recipe for a delicious salad I had on 4th of july with some wonderful friends

Snap Peas with Pancetta and Pecorino

Ok ok i know what your thinking…not exactly super healthy with the addition of bacon but you gotta start somewhere right…and I am telling you this salad will knock your socks off it is so good. Funny thing is…I HATED snap peas until I tried this salad…all my life i have eaten them whole no trimming no nothin (thanks mom) and hated the bitter aftertaste…and when I tried this salad I could not believe it was sugar snap peas…come to find out…I have been eating snap peas wrong my ENTIRE life…when they are trimmed they are sweet, tender and absolutely delicious…go figure…now I am a major fan of snap peas! woooo!

1 tablespoon salt
1 pound sugar peas, trimmed
1/4 pound pancetta, diced
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1/4 cup minced red onion
5 tablespoons freshly grated Pecorino Romano cheese
salt and freshly ground black pepper

My note…for those of you who…like me did not know sugar snap peas need to be trimmed…let me just give you the basics…basically just cut off the stringy part towards the edges of the seed pod…and cut off the pointy ends…you’ll be good…trust me it makes a world of difference.

Bring 2-3 quarts of water to a boil in a large pot and add 1 tablespoon salt. Fill a large bowl with ice water and have a colander ready in the sink. Put the snap peas into the boiling water for about 15 seconds, drain in the colander in the sink, and immediately put them in the bowl with the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in bowl.

Meanwhile, place the pancetta and 1 tablespoon of water in a medium saute pan and cook over medium heat, tossing occasionally, until the pancetta is browned evenly and crisp. Transfer to a plate lined with paper towels to cool.

To make the vinaigrette, whisk together the olive oil, vinegar, and lemon juice. Pour vinaigrette over the snap peas, add the red onion, pancetta, and Pecorino. Toss well and season with salt and pepper, to taste.

sorry no pictures this time…i didn’t have my camera at the 4th party…and i haven’t had a chance to replicate the salad yet.