Yesterday and today food
Today's Lunch:
Today's lunch was simple but somehow delicious. Just turkey wraps prepared as follows:
- corn and jalapeno tortilla (2 pts)
- 3 slices lean turkey (1 pt)
- 1 tbsp cream cheese (1 pt)
- 1 oz light hard cheese (2 pts)
- cucumber slices (0 pt)
- couple slices of sweet pepper (0 pt)
- mixed greens (0 pt)
- dab of chipotle sauce (0 pt)
I rolled it up as best I could and threw it in the George Foreman grill thus taking it back to its panini press roots. Pretty tasty and filling.
Today's Dinner:
Today's dinner was lasagna to use up the leftover turkey spaghetti sauce. I used whole wheat pasta noodles to raise the fibre. I thought it wanted some more colours and textures too, so I pan fried a couple of boxes of sliced mushrooms for one layer and stir fried some red pepper, orange pepper, jalapeno, and red onion for another layer. This with the typical cottage cheese + egg mixture and topped with sliced tomatoes and shredded cheese. Turned out a bit sloppy due to the filling to noodle ratio, but tasty nonetheless. I don't believe in pre-boiling lasagna noodles, I just layer it all up with the dry noodles, hope I have enough liquid in my other ingredients, and bake til the noodles are soft and cheese is melty. Sorry for the lack of recipe but I assume you all have more lasagna-making experience than I do ;-) This was my first successful lasagna, woohoo!
Yesterday's Dinner:
Yesterday's dinner was turkey curry. I love my mom's chicken curry and have yet to replicate it. Chinese curry is a bit different than Indian curry and this ended up tasting somewhere in between.
Ingredients:
- Half a turkey breast, chopped into pieces about 1"x 2"
- 4 or 5 skinless boneless chicken thighs, chopped into pieces about 1" x 2"
- ~2 cups of baby carrots
- 1 large potato cut into 1" cubes
- ~1 cup frozen peas
- 1 cooking onion cut into 1" cubes
- 1 box of whole button mushrooms
- ~1 tbsp of hot pepper mixture (I made this in the summer, consists of thai chiles, habanero, jalapeno, garlic, lemon juice, vegetable oil, and a little bit of salt, all blended up to a fine paste)
- ~1 tbsp of ginger + hot pepper oil (found at the Asian grocery store)
- 2 tbsp of minced garlic
- 2 tbsp of mild curry powder (I know it's a weak imitation)
- 2 tbsp of garam masala powder (once again, I know it's a weak imitation)
- 2 tbsp of chicken bouillon powder
- 1 tsp of corn starch
- some vegetable oil
Method:
- Mix the garam masala, curry powder and chicken bouillon powder together in a small bowl
- In a large bowl add the turkey and chicken pieces, hot pepper mixture, ginger and hot pepper oil, and garlic and knead through til well coated
- Add the spice mixture and knead through til well coated
- Let sit while we do the other steps so that the meat gets nice and delicious.
- In a small saucepan, bring ~2 cups of water to boil and add the baby carrots. Let them boil for a few minutes but not too long, we don't want them mushy before the dish is together. Remove from heat and let cool.
- Warm up a wok over medium-high heat. Once the pan is hot, add about 1 tbsp oil and wait about 20 seconds for it to get nice and hot. Stir fry mushrooms until they get a little bit soft, then remove them to a bowl for now.
- Add another 2 tbsp of oil to the wok. When the oil is ready, add the onion and meat and stir fry for a few minutes until the onion has spices all over it and the meat looks a little cooked on the outside. Add potatoes, carrots (keep the liquid!), and frozen peas and fry for a few more minutes. Then add back about 1 cup of the carrot liquid. Cover and let simmer for about 15-20 minutes.
- Add the corn starch to the remaining carrot liquid and whisk until smooth. Test the potatoes and carrots to see if they are soft. When they are soft, add the cornstarch and liquid to thicken to your tastes.
- Stir in the fried mushrooms and remove everything from heat. Now you have curry! Probably enough to feed 4 people.
I served this over brown rice, but am going to try to find roti skins tomorrow to wrap this up in. If served with 1 cup of brown rice, it's about 12 points with 4 oz of meat, 4 oz of potato and a reasonable amount of sauce to make the rice extra delicious. A heavier meal, but it will definitely keep you full for a while.