Ground Turkey Asian Stir Fry

Dice, slice, swirl, chop, shred, scoop, steam, saute, grill, bake, fry – I am pretty sure I have exhausted the ways to use a zucchini. I honestly never really gave it much thought of how versatile this little green squash actually is. It is quite impressive the different forms it can take and still add a lot to the party.  I would love to hear your favorite ways to use up the abundance of your summer zucchini!
img_3026.jpgBecause my gardens are rewarding us with plenty of veggies this year. I have been in search of ways to utilize as many of them as I can. I have also been sharing them with family and friends but they can only eat so many too.
IMG_3011One of the easiest ways to clean out your fridge is a stir fry. Last weekend I made this quick stir fry with what I had on hand and I will be adding it as one of my food prep lunch ideas as it was sooooo good. There were 2 containers of leftovers in the fridge and I initially grabbed one for lunch and went back for the other to bring both to work so I could have them both. Leftovers in my fridge are free range. Meaning whoever gets to them first, it’s theirs. If you want something there the next time you open the door, you better hide it – that’s all I’m saying!
IMG_3012This is how I made mine, you can substitute how you wish

Ground Turkey Asian Stir Fry – makes 4 servings

1 package of ground turkey
1 medium onion, diced
2 clove garlic, minced
2 tablespoon minced ginger
1 medium zucchini, chopped
1 medium summer squash, chopped
1 medium red bell pepper, chopped
handful of pea pod’s sliced
Handful of broccoli florets
Handful of shredded carrots
1 tablespoon Sesame Oil
1 tablespoon Olive Oil
¼ cup Soy sauce
2 tablespoons Rice wine vinegar
Scallions diced for the sprinkling on top before serving

Add the oils to the pan, non stick might be better unless you have cast iron like I used.
Brown the turkey, add the onion about halfway through and at the end add the ginger and garlic. Remove from the pan and set aside.
IMG_3016If needed add a little more oil, I threw all the veggies in the pan at once and let them cook up. If you are using say diced carrots instead of shredded one, they tend to take longer so start with those and then add the rest, constantly stirring so they don’t stick, cook till tender but not mushy.
IMG_3018Add the turkey back in and the soy sauce and rice wine vinegar. Stir to combine and cook for another 3-4 minute until everything is cooked and combined.
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Healthier Banana Zucchini Bread

We have had some wacky weather here in NH – well all over the country but I can only speak to here in my minuscule part of it; pretty much all summer. Hot and humid and either a pop up shower or a thunderstorm. It has been hard trying to time when to harvest not only my garlic but everything out there.  I feel bad for my husband and his crew that generally work outside, how to plan a days worth of work when half of it or at least a portion of it you’re going to get soaked. When I got home from work on Friday I quickly harvested the rest of my garlic before the thunderstorms started up since the soil needs to be dry to harvest.
IMG_2988The problem with not doing a drive by of at least the squashes; they seem to grow overnight and go from cute to shit how did I not see that one! So this morning (Saturday) I had 3 way to overripe bananas, too many ginormous zucchini’s so I grated one up and made a couple of loaves of banana zucchini bread.
IMG_3006.JPGMy daughter thought I was making banana bread and zucchini bread – I’ll refrain from what she actually said but it was kind of like “wow running with scissors Mom” I actually found a healthy low fat recipe that I tweaked a bit to what I had on hand. I have mentioned before that just because someone dubs it healthy doesn’t mean its healthy for your diet. But if having to eat healthy means I can’t have any baked goods I don’t want to play. Which is probably why – oh never mind!
IMG_2994.JPGHealthier Banana Zucchini Bread – makes 2 loaves
Preheat oven to 350’ – get out 2 9×5 loaf pans and spray with non-stick

1 cup whole wheat flour
1 cup rolled oats
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon salt
1 ½ teaspoon cinnamon
¼ teaspoon allspice
¼ ground nutmeg
4 eggs – thinking of using egg beaters next time
1 cup sugar
1 cup nonfat Greek yogurt
3 overripe bananas
2 teaspoons vanilla
2 cups shredded and drained zucchini

Whisk the first 8 ingredients to the nutmeg in a small bowl.

In a stand mixer or not mix the eggs, sugar, yogurt, bananas and vanilla.

Add the dry ingredients to the wet and mix till combined, add the zucchini and mix again till combined.

Additions if you choose – nuts, seeds, dried fruit, chocolate chips etc. you do you!

Split batter between pans and cook for about 45-55 minutes or until cooked through, test by inserting a toothpick and it comes out clean.

The bread(s) came out very moist and I can taste all the spices and the banana’s; the oats add a little texture – plus it smells awesome!  it’s a keeper!

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My daughter tried it before I took pictures – oops!


Macros 1 piece
174 calories  9 g protein  4 g fat  29 g carbs

Easy Sweet and Sour Chicken

I brought out my slow cooker again –  we were going to busy and dinner was either going to be late and out or I could make it beforehand. OK so I also wanted to try a new recipe I found. It all works right?
IMG_2986I actually used my slow cooker for the sweet and sour chicken that I will confess was ridiculously easy to just throw everything in the crockpot before I went to work and put it on low and go. But when I got home I used the rice cooker so dinner was literally all set when we were done with our meeting. So easy and very tasty plus it was a huge time saver and way cheaper than going out.
IMG_2979I don’t always plan ahead; or at least not as much as I wish I did but having a nicely stocked pantry and freezer plus having plenty of homemade chicken stock on hand I can whip up some of the recipes I come across. This one I did have to pick up a red pepper and a pineapple; well I didn’t need an actual pineapple but I have another recipe in mind for the rest of the pineapple.

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My chicken stock was still frozen – it will melt!

Sweet and Sour Chicken

Boneless skinless chicken thighs
1 red bell pepper – chopped
1 ½ cups chicken stock
1 medium yellow onion diced
3 medium carrots thinly sliced
¼ cup soy sauce
2 tbsp worcestershire sauce
1 tbsp ground chili paste
½ cup ketchup + 1/4 cup 

Take all the above and put it in your slow cooker and turn it on low for about 7-8 hours.
Remove the chicken and set it aside.

Whisk the next 2 ingredients together
¼ cup pineapple juice
2 tbsp cornstarch
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Turn it on high and slowly add the pineapple/starch mixture. And the other ¼ cup of ketchup. Cook this uncovered until the sauce is thick.  Shred the chicken and add it back into the pot to re-heat.

Serve over rice.  Slice some scallions on top and if you have any sesame seeds on hand sprinkle some on top
(I didn’t search for mine – I said well stocked pantry not organized 🙂 )
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Crockpot Cauliflower Bolognese

Harvest season is upon us and I WISH I had a time elapsed camera set up near my squash because for the life of me I cannot figure out how on Monday they are almost but just not the right size and come Tuesday and they are like DAMN what the heck!

1st harvest 2018

1 cup measuring cup for scale


IMG_2964This morning (Saturday) I was sitting at the island enjoying my tea planning my day, making my grocery shopping list and trying to figure out what we might we eating this week. I figured I would head out to the garden and see what needed to be pulled.  I have already gotten way more radishes that any one human could eat luckily they are my Dad’s favorite and my daughter went into work (my favorite restaurant in town) tonight and asked if they might be interested in some; thankfully they said yes.
IMG_2954Veggie season gets me thinking of inventive ways to serve them. Right now it is only the squash and radishes but I see a head of Broccoli forming an the tomatoes are a few sunny days away. I tried a new recipe today using my slow cooker, which actually is not just a winter tool in my world. It doesn’t heat up the house and we get a nice meal with not a lot of effort.
IMG_2956I am going to call it a mock bolognese only because it doesn’t have any meat in it. Though I fried up some sweet italian sausage to serve along side it for us. You could make this totally vegetarian if you so wish to.
IMG_2958Crockpot cauliflower bolognese

Head of cauliflower cut into flowerettes
28 oz can San Marzano tomatoes
1 medium diced onion
3-4 cloves of garlic
2 tsp dried oregano
1 tsp dried basil
1-2 cup chicken broth – or veggie broth
¼ tsp red pepper flakes
Kosher salt and freshly cracked black pepper to taste
IMG_2962Put everything in the crockpot, stir and place on high for 3 ½ hours.  Once everything is cooked down take a potato masher and break up the cauliflower taste for salt and pepper. Leave it a little chunky and ladle over zoodles or spaghetti.
IMG_2971I had planned on making zoodles since I have so many in the house not but I was running late and my husband worked on a roof all day so he needed the pasta, some bread and even a cocktail.

Enjoy!

Fresh Corn Tomato Bacon Salad

What to do with the leftover corn on the cob? Not sure if your local grocery store requires you to buy a 6 – 12 ears of corn; well require might be a “strong” word it’s more like encourage you to buy more ears than you need. You can buy 6 for say $2.99 or you can buy it for a buck an ear. So being my true New England Yankee self I buy my 1/2 dozen and the 3 of us eat an ear a piece. My husband always make a comment “why did you buy so many” I think he should start doing the shopping – Just saying!
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There are actually many things you can do with the leftover ears. Once removed from the cob. Here are a few that I like. Corn Chowder is classic, add kernels to your corn bread/muffins or even your pancakes. Make a Mexican corn by frying up some onions and garlic along with the kernels and add a few spices like paprika, cumin, chili powder and squeeze in a half of a lime and top with a sprinkle of fresh cilantro. Corn salsa is also a good summer time use but one of my favorites is fresh corn tomato bacon salad. I mean honestly add bacon to just about anything and I would probably call it my favorite.

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Serves 4–6

6 slices of thick-cut bacon
1 medium onion, diced (about 1 cup)
cut kernels from 4 ears of corn (about 2 cups)
3 cups halved cherry tomatoes
1/4 cup chopped fresh basil
3 tablespoons cider vinegar
salt, to taste
fresh ground black pepper, to taste

In a large skillet, cook bacon over medium heat until crisp.  Remove bacon to a plate and set aside.

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using a little of the bacon grease

Turn heat down to medium-low and add onions to the bacon drippings in the skillet. Cook, stirring occasionally, until onion has softened – about 5 minutes.
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Add corn, turn heat back up to medium, and cook, stirring occasionally, until corn is tender and just starting to brown in spots about 7–10 minutes.
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Remove corn and onion mixture to a large mixing bowl and let cool for about 10 minutes.  Meanwhile, crumble bacon.  Add the sliced tomatoes, bacon, basil, and vinegar to the bowl with the corn.  Sprinkle in a big pinch of salt and some fresh ground black pepper. Toss everything together add more salt and/or pepper if needed.

I posted this back in 2015 but just finished making this just this morning for the pictures!

had to share some more photos aka food porn!
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Basil from my herb gardens

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playing with the little sun coming through my kitchen window

Grilled Skirt or Flank Steak

It has been a crazy week and I haven’t made anything new to share so I thought I would bring back an oldie but a goody.  I have made this several times and it is always a crowd pleaser.  I hope if you haven’t made this recipe yet, it’s time – maybe for the fourth of July bbq?

If you haven’t ever purchase or tried a skirt or flank steak I really think you ought to check them out. I know they look pretty funky and not very appealing to the eye being all rolled up. And they are not as wildly available in stores as all the other yummy looking steaks; but if you do come across one or both of them give them a chance. They are fairly inexpensive, burn up fast and seasoning them is pretty endless.

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Sometimes you can find them in a cryovac bag which is even better. I can’t tell you how many times I wish I had taken something out of the freezer for dinner. When I see any of them I tend to throw one or more in my cart they are great to have on hand and I like that I can get to it when I want versus having to cook up whatever I wasn’t able to get to and is going to spoil. Life happens and plans change all the time in my crazy world.

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There are a few tricks to these types of meat though. They are pretty fibrous and they really need to be seasoned well and they are best served medium rare and thin sliced. You also need to let them rest, but every meat is better if you give them time to rest to let the juice stay inside the meat instead of all over your cutting board. Once they have rested; slice them thin at an angle and against the grain for a tender bite. If you slice with the grain you will definitely know it as your jaw will be getting an incredible work out; and I fear you will never buy another one.

Dry Rub – enough for 2 or more Steaks

½ cup sweet Paprika
4 tsp garlic powder
1 tbsp kosher salt
2 ½ tsp onion powder
2 tsp chili powder
¼ – ½ cup peanut oil
2 lb Skirt Steak
Kosher salt
Fresh cracked black pepper
1-2 limes

Preheat grill to 450-500’ – cook meat about 2-3 minutes per side

Whisk the first 5 ingredients together; rub steak with peanut oil, sprinkle steak with salt and pepper and 4+/- tsp of rub on both sides; place on hot grill turning once. Remove from heat; squeeze fresh lime over meat, let rest for 3-5 minutes. Slice meat diagonally against the grain.

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Marinade – enough for 1 Steak

1½ cup soy sauce
1/3 cup sugar
1/3 cup rice wine vinegar
1/3 cup chopped onion
¼ cup chopped scallions
½ cup peeled chopped pear
1½ tbs sesame oil
1½ tbs grated orange zest
2 ½ tbs chopped fresh ginger
8-10 cloves garlic
2 lb Flank Steak

Place first 10 ingredients in a blender. Blend into a smooth sauce. Pour the sauce into a heavy duty Ziploc bag; add steak and marinate for up to 24 hours in the fridge.

Preheat grill 450-500’ brush grill with oil; place steak on hot grill 2-3 minutes per side turning once. Remove steak to a platter, cover with foil and let rest 3-5 minutes before serving. Slice meat diagonally against the grain.

Turkey Lettuce Wraps – give them a try

Why I love lettuce wraps – I believe my first taste was about 5 or 6 years ago and our waiter said it was his favorite app at PF Changs. If we are trying a new place we tend to ask our waiter/waitress what their favorite is and maybe not every time but majority of the time we will take their recommendation. We all really loved their chicken lettuce wraps so much so I actually made a recipe I found online that someone came up with that said they were the ones from PF Changs. They too were delicious but a little time consuming so I have only made them a couple of times.
IMG_2883.JPGThere is an added bonus to lettuce wraps; if you are watching your carb intake you can eat 2 or 3 lettuce wraps without any guilt. Not that I have anything against carbs I mean if you saw me you would be like “oh yeah she eats carbs” but it is nice to know there are other ways to have a tasty filling without having a bun of some sort to hold it together.
IMG_2866This comes together very quickly and would be a great weeknight meal on some hot summer night when you want something quick, light and delicious!
IMG_2873.JPGTurkey Lettuce Wraps

1 package of ground turkey
Olive oil for the pan
Package of white mushrooms – cleaned and chopped
3-4 scallions, chopped
2-3 cloves of garlic
1 can water chestnuts, chopped
¼ cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
Boston or Bibb lettuce, romaine and iceberg work too
Shredded carrots
Bean Sprouts
IMG_2878.JPGSauce
3 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon Dijon mustard
½ tablespoon sriracha sauce
½ teaspoon sesame oil
¼ cup water

Thai chili sauce works awesome too
IMG_2867IMG_2868IMG_2870Brown the turkey in a large saute pan until cooked through. Add the mushrooms, scallions, garlic and water chestnuts cook until the mushrooms are soften. In a small bowl mix the soy sauce, brown sugar and rice wine vinegar and then add to the turkey mixture. Cook for about a minute or so. Remove from the heat.
IMG_2879.JPGCreate the sauce by whisking all of the ingredients together. Once you make your lettuce wrap drizzle a little over the top of the turkey and veggies. Add a little thai chili sauce if you like a little more love.
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Recipe adapted from Melissa d’Arabian Food Network