Bonnie’s Blog on Food and Grog

Cooking and life advice from a Nana.

SPICY STIR-FRY TURKEY IN LETTUCE WRAPS February 11, 2010

Filed under: 1 — bonhuse @ 7:54 pm

FIFTY-TWO days to the WEDDING.  YIKES.  But I have now lost 5 pounds as of this morning, so that is after 6 days of swimming and eating very carefully!  NOT bad!  Can’t expect to keep losing at that rate, though, it just doesn’t work that way, so I will not be discouraged if things slow down a bit. 

Did TWENTY laps yesterday and then came home and tried a new recipe — Stir fried turkey in lettuce wraps….  REALLY good, and very satisfying!  246 calories per serving!   Greg and I both liked it, and although the recipe sounds like it would be fiery hot, we both thought that next time we would kick it up a notch on the heat scale…  But it was definitely tasty.   This is a Martha Stewart recipe from her Everyday Cooking magazine. and Martha rarely disappoints me.  Well, there was that pesky inside-trading affair, but as long as her recipes and decorating tips continue, I’m a fan.

Stir Fried Spicy Turkey in Lettuce Wraps

1/4 cup soy sauce (I use low sodium)

4 tsp fish sauce (you can find this in the asian food section at the market)

4 teaspoons sugar

1 tbsp. vegetable oil

1 large shallot, finely chopped

2 tbsp minced peeled fresh ginger

2 garlic  cloves, minced — (I always double the garlic)

1 small jalapeño chile, seeded and finely chopped

1 pound ground turkey (93% lean)

Lettuce leaves of your choice — Bibb, Boston, Iceberg… whatever you prefer

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

2.  Heat a large skillet or wok over high heat until hot.  Add oil and swirl to coat skillet.  Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds.  Add ground turkey  and  a tiny bit of salt, and cook, breaking meat up into tiny bits, until almost cooked completely, about 5 – 7 minutes.  Add half the sauce to the skillet and stir until meat is cooked through, about 2 minutes. 

Serve in lettuce leaves and add top with remaining sauce.  We used iceberg lettuce, because it is nice and crisp. 

If you are a “designer lettuce” person, feel free.  Try as I might, I just can’t get with the crowd that  loves those spiky little bitter weeds that everyone loves to make salads of now.  Sorry, I realize it is totally so “last decade” to prefer the mundane lettuces such as romaine and iceberg, but I can’t help it.  I need some crunch, plus for me the froo-froo  (sp? ) lettuces overwhelm the entire salad and can’t taste the other goodies in it.  But that’s just my opinion.  “Lettuce” agree to disagree!  (Please feel free to groan loudly)

We also added a little Hoisin sauce to add some extra taste.  Next time I make it I’m going to put a little extra jalapeño and maybe a little seasoning (lemon-pepper?) on the meat while it’s browning.  BUT it was very good using the original recipe–these are just suggestions if you like your stuff a little more spicy!

FIFTY-ONE DAYS TO GO!!! 

I wasn’t able to finish this post as I was too busy swimming and buying more green things to eat!  I did go to Weight Watchers yesterday and re-joined.  I think WW is the best program around for long-term weight loss & KEEPING it off, although obviously, I didn’t keep MINE off.  IN 2004 I went for 9 months and lost 35 pounds!  I swore I wouldn’t let it sneak up on me again, but low and behold….  sneak it did.  I guess that’s what eating anything you want, any time you want it, will do, huh?  Add to that a limited  amount of exercise — (turns out whipping cream does not expend as many calories as you might think)– and you pack on the poundage!

So now I am armed with all the new Weight Watcher cookbooks, suggestions and inspirational tips.  AS IF FIFTY-ONE MEASLEY 24 HOUR DAYS LEFT  UNTIL THE WEDDING wasn’t motivating enough!   

Tune in tomorrow for another report and a new recipe!!

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