I’ve been a lot busier the last couple of weeks.
Being busy is great. It really is. I love working, and now that I have extra reasons to write about food, I couldn’t be happier.
The quick and easy weeknight dinner has become essential for me. Actually, add to that cooking in bulk so there’s leftovers for Casey or I to eat when we’re on the run, and you can see the kind of cooking I’ve been doing lately.
Being busy doesn’t mean you shouldn’t still be able to eat healthy, home cooked meals. It just means that there has to be a bit more planning to get meals on the table…or in your lap, in the car, on your way out the door.
Anyone who’s been to P.F. Chang’s (you know, that nationwide restaurant chain) has tried their lettuce wraps. They’re good. It’s actually the only thing I really like on the menu. But we’ll leave that at that.
Making your own lettuce wraps at home is a great way to eat a little healthier, without giving up any flavor. Oh, and it’s ready in under a half hour. Not too shabby.
The crunch of the slivered almonds and crisp lettuce, along with the spicy sriracha and savory soy sauce fulfills all your cravings after a long day.
What are your secrets for getting a homemade dinner on the table after a long day? I’d love to hear!
Makes 8-10 servings
2 Tablespoons olive oil
5 garlic cloves, minced
1-inch knob of peeled fresh ginger, grated
1 red bell pepper, diced
2 pound ground turkey
3/4 cup reduced sodium soy sauce
1 Tablespoon sesame oil
1/2 a lemon, juiced
1 Tablespoon sriracha hot chili sauce
1 Tablespoon rice wine vinegar
1 Tablespoon Hoisin sauce
1/2 cup slivered almonds
1 bunch green onions, chopped
2 heads romaine hearts or butter lettuce, washed, with the end trimmed, and separated into individual lettuce leaves
Heat a large skillet or dutch oven over medium heat. Add the olive oil. Heat until shimmering.
Add the garlic, ginger, ground turkey and red bell pepper. Cook, stirring occasionally, until the turkey is no longer pink.
Meanwhile, in a small bowl, stir together the soy sauce, sesame oil, lemon juice, sriracha, rice wine vinegar and Hoisin sauce.
Pour the sauce mixture over the cooked turkey mixture. Stir to combine. Let simmer for about one minute, or until everything is heated through.
Stir in the slivered almonds and green onions.
Serve the meat mixture in a bowl on a platter with the lettuce leaves. Spoon the meat mixture into the lettuce leaves and eat the lettuce wraps with your hands.
For leftovers, store meat separately from the lettuce. When you want to serve it again, refresh the meat mixture with a couple hits of soy sauce and sriracha to give it a little more life.