Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers

Recipe link: http://kalynsprintablerecipes.blogspot.com/2014/10/thai-inspired-ground-turkey-stir-fry.html

(Makes  about 6 servings, depending on what else is included in the meal; recipe created by Kalyn and Jake.  If you're new to stir-frying, you might want to read the basic rules for stir-frying before you make this.)

Stir-Fry Sauce Ingredients:
2 T fresh-squeezed or fresh-frozen lime juice
1 T fish sauce (I love Red Boat Fish Sauce and it's gluten-free and Paleo)
1 T Sriracha Sauce
1 T soy sauce (I used Tamari Gluten Free Soy Sauce
1 T Agave Nectar (or honey, cane sugar, or something like Stevia-in-the-Raw Granulated Sweetener if you prefer)

Ingredients:  
1 onion, cut in slivers
1 red bell pepper, cut in thin strips
1 T + 1 tsp. high smoke point oil (such as avocado oil, peanut oil, or grapeseed oil)
2-3 large cloves garlic, cut in slices (for seasoning the oil)
1-2 cups chopped basil leaves or Thai basil leaves (more or less to taste and depending on whether you have to buy basil)
1 1/2 lb. lean ground turkey

Instructions:

Whisk together the lime juice, fish sauce, Sriracha sauce, soy sauce, and Agave nectar to make the stir-fry sauce.  Cut the onion into thin slivers and cut the red bell pepper into strips.  Peel and slice the garlic. 

Heat the wok or large heavy frying pan over high heat for about 1 minute before you add the oil.  Then add the 1 tablespoon of oil, heat about 45 seconds (or until it looks shimmery), add the garlic cloves, and cook the garlic just until it's fragrant.  When you smell garlic (less than one minute) remove the garlic and discard.

Add the onion slivers and bell pepper strips to the woke and stir-fry for 1-2 minutes (just until they're starting to soften), then remove to a bowl.  Add the other teaspoon of oil if it seem like you need it, then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks.  Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned.

Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute.  Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.

Then add the stir-fry sauce and stir to distribute it in the meat/veggie mixture.  Cook about 2 minutes more, or until the sauce is mostly absorbed into the meat and the whole dish is hot.  Serve right away.

 

This printable recipe from KalynsKitchen.com.

MOROCCAN LENTIL AND VEGETABLE STEW

INGREDIENTS

2 Tbsp olive oil
1 medium yellow onion
4 cloves garlic, minced
4 carrots
1/2 Tbsp ground cumin
1 tsp turmeric
1 tsp cinnamon
1 tsp ginger
1 19 oz. can chickpeas
2 sweet potato
1/2 lb. cauliflower florets
6 cups broth
1 cup brown lentils
1 bay leaf $0.15

INSTRUCTIONS

Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the carrots while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
Add the cumin, turmeric, ginger and cinnamon to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
Add the diced sweet potato, chickpeas (rinsed and drained), and cauliflower florets. Stir the pot until everything is well mixed.
Add the broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste, adjust flavor as needed then serve.

biscuits

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KAF GUARANTEED, QUICK-N-EASY
Hands-on time:	15 mins.
Baking time:	20 mins.
Total time:	1 hrs 5 mins.
Yield:	9 to 11 biscuits

Here it is - the very easiest way to make tender biscuits. Rather than cutting or rubbing butter into flour, then adding liquid, these biscuits are a simple matter of stirring cream into the flour and other dry ingredients. Pat into a round, cut, bake, and enjoy! 

Our Guarantee: These 2 1/4" biscuits will be golden brown on top, lighter-colored on the sides, and about 1" to 1 1/4" tall. They'll be very tender hot from the oven, and will gradually become less so as they cool

main ingredients

• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
• 1 to 2 tablespoons melted butter

tips from our bakers

• Easiest way to cut biscuits? Pat the dough into a 7" square. Use a sharp knife to divide the dough into nine squares. Hey, nobody said biscuits have to be round!
• Why the cornstarch in this recipe? It lowers the protein of the flour, which in turn produces a more tender biscuit.
• Can you use milk or buttermilk instead of heavy cream? Of course. You'll need to use a bit more, and your biscuits won't be as tender-textured or rich-flavored.
• You don't have to use a 2 ¼" biscuit cutter. Use whatever size you have, understanding that larger biscuits may need to bake a bit longer, and smaller biscuits a bit less time.
• It's important to use a sharp cutter; the sharper the cutter, the cleaner the cut, the higher the biscuits will rise.

directions

see this recipe's blog »

1) Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.

2) Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. If you're uncertain about your ability to make a nice freeform 8" round, pat the dough into a lightly floured 8" round cake pan, then turn it out onto a lightly floured surface.

3) Use a sharp 2 ¼" biscuit cutter to cut rounds. Place them on a lightly greased (or parchment-lined) baking sheet.

4) Brush the biscuits with butter, if desired, for extra flavor.

5) Place the pan in the freezer for 30 minutes. This will improve the biscuits' texture and rise.

6) Preheat the oven to 425°F while the biscuits are in the freezer.

7) Bake the biscuits for 20 minutes, till they're golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.

nutrition information

Serving Size: 52g Servings Per Batch: 10 Amount Per Serving: Calories: 185 Calories from Fat: 92 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Cholesterol:36g Sodium: 323mg Total Carbohydrate: 20g Dietary Fiber: 1g Sugars: 1g Protein: 3g

risotto

2 chicken breasts 8oz
1/2 onions chopped
1 cup Arborio Risotto
2 bullion cubes chicken broth
4 cups water
2 tablespoons olive oil
1/2 cup peas
1/4 grated Parisian
black pepper to taste

saute onions, then chicken removing both separately. add onions back in with risotto, brown until rice is translucent add half a cup of water at a time simmering the hole time. when adding the last cup of water add the chicken and peas back in. cook until water is absorbed.

Rice pilaf

1 onion
2 tablespoons butter
1 tablespoon olive oil
1 cup rice
2 cups of water
2 bullion cubes

saute onions in oil and butter, after translucent add rice and brown. Add water and bullion cubes bring to a boil, then turn heat to low and let steam for 18 minutes. Fluff rice and let sit for 5 minutes before serving.

Pecan crusted chicken

1 cup chopped pecans
1/2 heavy cream
2 tablespoons dejion mustard
2 tablespoons honey
3 chicken breasts

Halve chicken breast, Combine mustard, cream and honey. Dip chicken breast in mixture then in nuts. place on baking sheet. cook for about 40 minutes @ 350.

spicy chicken

3 chicken breasts cubed
1 table spoon olive oil
1 table spoon minced garlic
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon cumin
1/4 teaspoon ground cloves
1 tablespoon honey
1 tablespoon currents
1 tablespoon sun made golden raisins
2 tablespoons pine nuts

In hot olive oil saute chicken until lightly browned. Add garlic and spices. add honey and 1/2 cup of water. Continue for about 7 minutes then add currents, raisins and pine nuts, let water cook off. Add a little flour if sauce isn't thick enough. Should take about 15 -20 minutes from start to finish.