Spicy Green Curry with Turkey and Eggplant

 

Try this new twist with ground meat, Turkey , Beef, Chicken or Pork would work. A great alternative to the ho-hum Hamburger Helper, this dish tastes fresh, light and a little spicy. Adjust the heat to your liking by the amount of jalapeno you use.If your not an eggplant fan try zucchini or butternut squash instead.

Spicy Green Curry with Turkey and Eggplant

2 T Olive Oil

1.5 lbs ground meat (Turkey, Chicken,Beef or Pork)

1 t salt

1/4 t pepper

1/2 pound fresh green beans washed and trimmed

3 cups cubed eggplant, ( skin off or on)

1 jalapeno minced (adjust to your spice preference)

2 T minced ginger

1T minced garlic

1-2 T green curry paste (found in Asian section of supermarket)

1 can coconut milk

1t lime zest

1T lime juice

1 T chopped mint

1 T chopped cilantro

Brown ground meat in a large pan over high heat, add 1 T of olive oil if using turkey or chicken. Sprinkle with salt and pepper while browning. Remove meat from pan and set aside. Turn heat down to medium and add 1 T oil to the pan, add eggplant, green beans, jalapeno, ginger and garlic, sauté for about 5 minutes. Move vegetables to the sides of the pan and add green curry paste to the middle. cook for about 2 more minutes. Add can of coconut milk, and lime juice and zest and stir.

 

Add ground meat back in and stir. Simmer with cover on for about 10 minutes, or until sauce has thickened and eggplant and beans are tender. Add fresh herbs (Mint and Cilantro) and stir. Serve with lime wedges and more fresh herbs if desired.

*If using zucchini, cook time will be shorter, if using butternut squash cook time will be longer.

 

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Chicken and Lemon Dumplings : A Visit to my Grandma’s Recipe Box

I am the unofficial family historian. I am the holder of all of the old photos and mementos. I have each and every one in safe keeping. Its a  job I enjoy, sometimes on a lazy or dreary day I will pull out and old album or keepsake and it always brings a smile to my face. I am lucky enough to be the keeper of my Grandmother’s recipe box. I have it right next to my own in my kitchen, I don’t often go through it, but I like just having it there. I would not describe her as a lover of food or cooking, but I am. So I am glad that I can look into it and try to see what she was thinking in the way she wrote or edited her recipes. Some were too spicy, some too expensive, so she would redo them and make them her own. I found this in her recipe box and decided to give it a try, and of course I did a little editing too, after all I do take after my grandmother.

Chicken and Lemon Dumplings

1lb boneless skinless chicken breast

2 T veg oil

2 cups chicken stock

1/2 cup diced onion

1/2 c  chopped carrot

1/2 c chopped celery

1 1/2 t chicken seasoning

1/8 t pepper

2 t chopped fresh dill

1/2 c cold water

3 T flour

For Dumplings

1 c flour

1 1/2 t baking powder

3/4 t salt

3/4 c milk

1 t lemon juice

1/4 t lemon zest

1 t chopped fresh dill

Heat Oil in a large pot add chicken, onion, carrots, celery and chicken seasoning, saute until slightly browned. add stock, pepper and dill, simmer 5 minutes. whisk flour into cold water and add to pot. Continue to simmer.

For dumplings, combine all ingredients in a bowl, drop tablespoons of mixture into stew.

Cover and cook for 10 minutes.

Uncover and cook for 10 minutes more .

Vietnamese Chicken Noodle: Everyday, Everyday, Everyday… Everyday I make the Soup

Just indulge me on the title, I was at the Elvis Costello concert last night. I got the tickets last minute and was excited but it was on a Tuesday and I still had to make dinner for the kids and us before we went to the show. I didn’t want anything too heavy, there might be dancing and drinks to be had. But I still wanted a one pot type meal that I didn’t have to worry about and that was easy to clean up. This soup has a light tasting, gingery broth and the fresh herbs and vegetables give it flavor and texture without weighing it down and its relatively quick and easy.

32 oz low sodium chicken broth

1/2 yellow onion finely chopped

1/4 c peeled and minced ginger ( I used a microplane grater)

3 cloves of garlic minced

1/4 cup sliced carrots, about 2

1T fish sauce (found in asian section of grocery store)

1t Sriracha sauce (or any hot sauce)

1/2 t salt

1/4 t black pepper

3c water

3 boneless chicken breasts cut into bit sized pieces

1/4 pound vermicelli/angel hair pasta broken in half

1/2 cup fresh spinach roughly chopped

2T fresh cilantro

2T fresh basil

2T sliced green onions

In a large pot or dutch oven combine the 1st 11 ingredients (stop before adding the noodles) bring to a boil and then simmer over low heat until chicken is done about 15 minutes, Add pasta noodles and cook until tender.

Put soup into bowls and add chopped fresh vegetables and herbs right before eating, the hot soup will wilt them slightly. You could use any herbs, sprouts, lime wedges etc… I used what I had on hand and in the garden. This also allows each diner to customize their soup, much like a taco.

Stir and enjoy. Oh and by the way Elvis Costello puts on a great show and still sounds amazing.