Wednesday, February 4, 2009

Beyond Yum.

bun bottom
sriracha (smidgen for mild heat, heavy for fire breathing dragon)
sliced chicken breast
tomato slice
cucumber slices
mixed greens
Thai sweet chili sauce on top of it all
bun top

Messy. Insanely delish. The kids both ate an entire sandwich this size.

Quinoa Turkey Burgers

I recently did a meal swap with a friend and this is what she made us.

The Burgers:

1/2 cup quinoa, rinsed
1 1/4 cup water
1/2 tsp salt

1 pound ground turkey
1 egg, beaten
1/4 cup green onions, minced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon smoked paprika
fresh ground black pepper

In a medium sized pan with a tight fitting lid, boil water and salt. Add the rinsed quinoa and cover, reduce heat to low and cook for 15 minutes. Remove from heat, uncover, and let rest for 5 minutes.
In a large bowl, place all ingredients and mix well to combine. Place in the fridge to cool for 10 minutes before shaping into patties.

The Rice:

1 1/2 cups brown rice
3 1/3 cups water
1/2 teaspoon saffron threads
1 teaspoon salt

1/2 cup minced dried apricots
1/2 cup chopped cashews

Cook rice with saffron and salt. I always use a rice cooker. Perfect every single time. Stir in the apricots and cashews. So simple and yummy.

Thai Coconut Shrimp Soup

The kids slurped up big bowls of this for lunch today. It got a thumbs up from Nolan.

3 cups chicken broth
1 can coconut milk
1 teaspoon red curry paste
1 tablespoon fish sauce
2 teaspoons fresh ginger, finely grated
1/2 teaspoon salt
1 cup snow peas, halved lengthwise
1 # raw shrimp, peeled
green onions
1 lime, juiced

Combine broth, milk, curry, fish sauce, ginger and salt. Bring to a boil, reduce to a simmer. Add green beans, cook 2 minutes. Add shrimp and cook until opaque, about 5 minutes. Stir in lime juice. Top with green onions and cilantro.

Sweet Potato Chicken Curry

4 chicken breasts, cubed
1 onion, diced
2 sweet potatoes, peeled and diced
2/3 cup orange juice
1/3 cup golden raisins
1 tsp salt
1/4 tsp ground pepper
3 tsp curry powder
1 clove garlic, minced

Throw it all in the crockpot, cook 5-6 hours. Serve with coconut rice.