Asian Turkey Wraps

I made this weeks ago, and misplaced the scrap paper I used to write down what I did....I do that more often than you know.  Yesterday I found the paper, so here's the recipe (before I lose it again). :)  This filling is great for spring rolls (what I did), lettuce wraps, in tortillas, eaten out of the bowl (I also did that), or served over rice.  So, it's very verstile and very easy.  

Here's the yummy filling before I rolled it up in my spring roll paper (i.e. rice paper).

All rolled up...you can eat it like this, or stick in on a very well greased pan and bake it to crisp it up a little.

Mine after the baking process...they were amazing! This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Whole Food Fridays, Gluten Free Fridays, and Allergy Friendly Fridays.

Asian Turkey Wraps

3 cups shredded napa cabbage

1 teaspoon salt

1 tablespoon olive oil

1/3 cup finely diced celery

1/3 cup finely diced carrot

2 tablespoons green onions

4-5oz ground turkey

1 tablespoon gluten-free reduced sodium soy sauce or coconut aminos

~8 sheets of rice paper or lettuce if you want to make lettuce wraps

Directions

Salt the cabbage with 1 teaspoon of salt and set aside for at least 5 minutes. Squeeze out the excess moisture.

Heat oil over medium high. Stir fry vegetables for about 5 minutes, then add in turkey and cook until no longer pink.  Stir in soy sauce and heat through.

Place ~2-3 tablespoons of filling into each sheet of rice paper and roll up.  You can eat it like this or fry or bake the wraps.  If baking heat oven to 400 degrees.  Spray your baking sheet with oil and brush the wraps with oil as well (they will stick if you don't liberally cover them with oil). Bake for 20-25 minutes, turning them (carefully) halfway through.

Asian Burgers

Saturdays and Sundays I spend prepping food for the week or even coming weeks.  It's when I typically make muffins for the freezer, a batch of yogurt, and any part of the meals in the coming week that can be prepped beforehand.  This Sunday, I prepped my potstickers and had some of the pork filling left over, so I thought I would try grilling it up like a hamburger...it was amazing!  This would work with about any meat, I would think, not just pork, chicken or turkey would be fantastic, too. I ate mine on an Udi's bun and topped it with grilled pineapple, napa cabbage and a sesame oil/mayonnaise mixture.

Asian Burgers
For burger patties:
4 oz Napa Cabbage, shredded (2-3 cups)
1 1/2 teaspoons salt
3/4 pound lean ground pork (or lean ground chicken or turkey)
2 tablespoons finely chopped green onions
1 1/2 teaspoons chicken stock or water
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
dash white pepper

toppings:
grilled pineapple
napa cabbage
1 teaspoon sesame oil mixed with 1/4 cup mayonnaise

Directions:

Salt the cabbage with 1 teaspoon of salt and set aside for at least 5 minutes.  Squeeze out the excess moisture. In a large bowl, combine the patty ingredients and 1/2 teaspoon of salt.

Form into patties and grill over medium-high/high heat, until done.

Top with toppings and enjoy.

This post is featured on Allergy Friendly Friday.

Zuppa Toscana

My very favorite soup at Olive Garden was there Zuppa Toscana, so today I made it.  I used Savoy Cabbage, instead of Kale, because I got some with my bountiful basket today. It definitely hit the spot.

Zuppa Toscana

6-8 slices bacon
3/4 cup onion, finely diced (it was 1/2 onion for me)
1 1/2 teaspoons minced garlic (it was 3 cloves for me)
1 lb. bulk Italian sausage
1 large Russet Baking Potatos sliced in half, and then in 1/4 inch slices (or 2 medium ones)
4 cups Chicken Broth or stock
2 C. Kale (like I said, I used Savoy Cabbage, you could also use swiss chard, as well)
2/3 C. So Delicious Coconut Milk (I used the unsweetened this time, because that's what I had)

In a large sauce pan cook bacon over medium high heat until crispy, remove, crumble, and set aside.  Add onion to bacon drippings and cook until transparent.  Add in garlic and cook for another minute.  While the bacon, onions, and garlic are cooking, in a skillet cook the sausage until done, breaking up just like you would for ground beef. :)  Set aside. Once onions and garlic are cooked, and the chicken broth and potatoes and simmer for 15 minutes, or until potatoes are tender, but aren't falling apart.  Add the Kale, bacon, and sausage and cook for 3-4 minutes, then stir in the coconut milk and heat through.



This is Savoy Cabbage, in case you were wondering. :)



Fish Tacos

One of my favorite things in the world is the fish tacos from El Toro...but I can't eat those anymore since they use battered fish...but I can make my own...

Fish Tacos

4 tilapia fillets
1/3-1/2 head of cabbage shredded
1/4 C fresh cilantro chopped
1/3 C mayonnaise
3/4 C salsa (I made fresh, see below)
corn tortillas
lime wedges

Directons:
Season fish with salt and pepper and broil under high heat for 3-4 minutes on each side, or until done.

While fish is cooking combine mayonnaise and salsa to make a sauce.

Cut fish into pieces, place in corn tortillas and top with cabbage, cilantro and the salsa sauce, squeeze lime over top and enjoy!

Makes 4 tacos.


Fresh Salsa

4 C. fresh chopped tomatoes
1 large onion finely chopped
2 cloves garlic minced
1 jalapeno, seeded and finely chopped
1/3 C cilantro chopped
1 1/2 tsp cumin
2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 tbsp lime juice

Directions
Mix all together and refrigerate.  Note: I actually blend up half of it in a blender to make more of a sauce (mainly because my family does not like chunks in their salsa) and I used the blended portion to make the sauce for the tacos.

I had leftovers of the mayonnaise/salsa sauce, cabbage, and the cilantro...so I made a Mexican-style coleslaw which will probably be my lunch tomorrow...

and I also had leftover salsa which will be consumed (mostly by me) over the next couple of days. :)

This post was shared on Real Sustenance's Seasonal Sunday