Stir-Fried Turkey in Lettuce Wraps

I saw Martha Stewart make this on The Today Show this morning, and it looked so good and so simple. I had every ingredient except the fish sauce on hand, so it was a breeze to throw together. For the vegetarians in the crowd, this could easily be made with tofu, but the fish sauce was pretty crucial to the flavor so perhaps you'd have to find a suitable substitute for that.

1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil
1 large shallot, finely chopped
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 jalepeno, seeded and finely chopped
1 pound ground turkey
Bibb, Boston or iceberg lettuce, washed and leaves separated

In a small bowl, combine soy sauce, fish sauce and sugar. Stir until sugar dissolves.

Heat a large skillet over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic and chile. Stir until fragrant (30 seconds). Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through (5 minutes). Add half the sauce to the skillet and stir another 2 minutes. Serve in lettuce leaves with remaining sauce. Squeeze with a lime if you have one.

This year at Christmas we received Slow Cookers from Flo and Walt. I have enjoyed making a couple of dishes already this week and look forward to more! I made a Greek Leg of Lamb that, I must admit, was outrageously delicious!!! With the leftovers, I made a creamy soup the next day. Opa!

4 to 5 lb boneless leg of lamb (bought mine at Trader Joes)
2 T olive oil
salt and pepper
In slow cooker on top of stove over med-hi heat, heat oil. Generously sprinkle all sides of lamb with salt and pepper and brown in oil on all sides. Remove from pot and set aside on plate.

1 large onion finely chopped
4 cloves garlic finely chopped
1 T crushed, dried mint leaves
1 T dried oregano
1 t dried thyme
salt and pepper
2 C chicken broth
2 C beef broth
1 1/2 C red wine
Saute onion and garlic in leftover oil in slow cooker on stove top a few minutes. Add dried herbs and stir 1 minute. Add broths and wine, salt and pepper. Bring to simmer. Place rack in liquid and move pot to slow cooker base. Place lamb on top of rack. Cover and set heat to low. Cook 8 hours. Serve with roasted potatoes, pearl onions, eggplant, green and yellow zucchini, all cut in 1 inch cubes (in roasting pan with olive oil, salt and pepper, 400, 45 minutes, stirring every 15 minutes until done) and homemade Tzatziki Sauce (2 C good Greek yogurt, I use fat free, 3 cloves garlic minced, 1 1/2 T olive oil, 1 t dried dill week, 1/2 C chopped cucumber, squeeze and drain any extra water from cucumber, salt and pepper. Mix all and allow flavors to blend several hours in refrigerator).

If there are leftovers make soup: use remaining au jus and vegetables. Blend and add Tzatziki until desired creaminess. Add shredded meat if desired.

A New Years Day request from Sister Meghan to Sister Mary:
"Can you give me the recipe for Strange Flavor Eggplant?"
Sure can! I learned this recipe from Chef Nancy Kelly probably about 18 years ago. Always delicious as well as intriguing. It's Thai in origin and can be served with cucumber slices, thinly sliced and toasted baguette or sesame crackers.

Strange Flavor Eggplant

1 large eggplant, roasted (Preheat oven 450, poke eggplant all over w/fork, set on cookie sheet in center of oven and roast 1/2 hour, or so, until cooked through. Split in half, cool, scoop out flesh and put into blender or processor and puree)
1 T minced garlic
1 T minced fresh, or jarred, ginger
1/4 C fresh green onions, thinly sliced
1/4 to 1/2 t red pepper flakes
2 T roasted peanut oil


3 T soy sauce
3 T brown sugar
1 t unseasoned rice wine vinegar
1 T hot water
Mix together in a small bowl and set aside.

1/2 t toasted sesame oil

If medium frying pan, heat oil, add ginger garlic, pepper and green onion. Saute to flavor oil. Add pureed eggplant and cook 2 to 3 minutes. Add bowl of sauce mixture and cook 2 to 3 minutes. Remove from stove and add sesame oil. Chill or serve at room temperature.

Sue's Sticky Rolls

With Christmas coming on Friday I am already getting excited to enjoy a holiday brunch with my little family of three (almost four). In addition to the traditional baked strata I am planning to make Aunt Sue's Sticky Rolls. After calling Meghan, Mom, Sheila and Grandma Moore looking for this recipe I realized that I had it in a family recipe book Grandma had prepared for me before my wedding! Meghan requested that I post this on Sister Kitch'n so we always know where to find it!

Spray bundt pan with non-stick cooking spray.
Sprinkle bottom of pan with 1 cup chopped pecans.
Add 20-24 frozen Rhodes rolls.
Sprinkle with one large box of cook & serve (NOT instant) butterscotch pudding.
Drizzle 1 stick of melted butter over everything.
Sprinkle one cup of brown sugar and some cinnamon on top.
Add another cup of chopped pecans.

Cover with plastic wrap and a towel. Leave overnight in a closed oven to rise (but don't turn the oven on!). In the morning, remove towel and plastic wrap and bake in 350 degree oven for 20-25 minutes.

As soon as it is done, flip over from pan to serving plate.

Merry Christmas!!!

Protein Pancakes

Hope just reminded me about this recipe - I had totally forgotten about it!

1 cup oatmeal
6 egg whites
1 cup ff cottage cheese
1/4 tsp vanilla and cinammon

Mix in a blender.
Make on griddle.

YUM!

Amy's Banana Bread

Grandma/Flo/Mom/Nana forwarded this recipe from Amy. Looks like a winner to me!

Combine dry ingredients:
2 c flour (try 1 c unbleached white and 1 c whole wheat)
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground giner
1/2 teaspoon cloves
1/4 teaspoon salt

Combine wet ingredients:
1 egg
1/2 cup brown sugar
2 mashed overripe bananas
3/4 cup applesauce
2 tablespoons vegetable oil
1/3 cup milk

Combine both sets of ingredients. Toss in some chocolate chips or walnuts, if you'd like.

Bake at 350 degrees for 45-50 minutes. Cool 15 minutes before slicing.

Macaroni and Cheese

This recipe comes from Grandma/Nana/Mom/Flo. She served it recently at the Ronald McDonald House with a Notre Dame group. The dish was so good that everyone requested the recipe!!

*Cook 1 lb of macaroni noodles according to directions on the box.
*Melt 6 tablespoons of margarine on the stove.
*Add 1/2 cup of flour and stir in with the margarine to make a roux. Add 1 tablespoon Dijon mustard.
*Add 3 cups of milk. Stir until warm. Add another 2 cups of milk.
*Add 1 teaspoon each of salt and pepper.
*Add in 12 ounces of finely chopped/grated Velveeta and stir to melt.
*Add four ounces cheddar cheese.
*Pour cooked macaroni into a greased pan and top with cheese mixture. Stir.
*Top with additional 4 ounces of cheddar cheese. You can also top with croutons/breadcrumbs if desired.
*Cook at 350 degrees for 30-45 minutes.