I believe in giving into food cravings – but in a smart way. While I love good take out I also love to make delicious, less salty versions at home! This week I needed chicken lettuce wraps. Crunchy water chestnuts, sweet and salty sauce wrapped up in cold lettuce – nom. It was surprisingly easy and delicious.
Chicken (or turkey) Lettuce Wraps
- 1 lb ground chicken (or turkey if like me you can’t find chicken. A ground bird is a ground bird)
- 1 medium onion, chopped
- 1 can water chestnuts, drained
- 3 cloves of garlic chopped
- 2 t fresh ground ginger
- 3 green onions, chopped
- 1/4 cup Hoisin sauce
- 2 T low sodium soy sauce
- 1 T rice wine vinegar
- Salt to taste
- Butter lettuce!
Brown the meat! Add Hoisin, soy sauce, vinegar, onion, ginger, and garlic! Cook until the onions are translucent, stirring regularly. Once the onions are cooked and liquid begins to thicken into a sauce, add the water chestnuts and green onions! Stir to coat and serve in each lettuce cup!
You can add more hoisin/soy/vinegar if you want more sauce! Yummy
Artichokes are as yummy as they are dangerous. I wanted to buy more brussels sprouts but the grocery was out (WHAT) so on a whim I bought a whole artichoke. Before this devil vegetable made it into my cart I had stabbed myself near 27 times. BUT once tamed and cooked, these little babies are positively delicious. I could eat 500.
Roasted artichoke with garlic butter
- 1 artichoke
- 3 large cloves of garlic, peeled
- 3 slices of lemon
- Salt and Pep
- Butterrrrrr 4 T
Preheat the oven to 400 degrees.
You first need to tackle cleaning these babies. Pro tip (That I learned the hard way) HOLD IT BY THE STEM. This will save you the ouch worthy pricks. Use kitchen shears to clip ear thorny tip off each leaf. Some people skip this step as the thorns soften when cooked- but I needed them gone. It felt like revenge.
Once you’ve tamed the beast’s thorns, cut 1/2 inch off the top of the artichoke and 1/2 inch of the stem. Toss them. Then slice the artichoke in half. Next remove the choke. The choke is the fuzzy bits and purple bits in the very center. Use a pairing knife to loosen the area and a spoon to scoop it out.
Rub down the cleaned arties with lemon (they tend to oxidize like avocados). Drizzles with EVOO and sprinkle with salt and pepper on both sides. Drop the garlic cloves in the hollowed center (seen below) and cover with a lemon slice. Using the lemon as a garlic “lid” flip the arties cut side down. Pop them in the oven for 40 minutes – until they’re brown and the stem is fork tender.
Melt the butter and drop the roasted garlic cloves in. Mash with a fork. To eat pull each leaf off, working your way down to the heart. Dip the leaf in the garlicy butter and use you teeth to scrap off the tender edible portion of the vegetable.
I am now obsessed.
Oh yea I said it. I’ve been on the kale train and rocking the kale shirt long before Queen Bey. And by request I’m tossing in more veggie recipes! This one includes bacon… but you can leave that out.
braised rainbow kale
- 6 cups raw rainbow kale (or regs green kale) washed and chopped
- 3 slices of thick cut bacon chopped
- 4 Tablespoons red wine vinegar
- 1/2 onion diced
- 3 cloves garlic minced
- 1 Tablespoon brown sugar
- 1/4 teaspoon red pepper (or more!)
- Salt and Pep
In a large skillet cook off the chopped bacon strips! Pull them out when crispy and drain on a paper towel. Pour most (but not all) of the grease.
Toss in the onion and garlic – cook for about 2 minutes over medium high heat. Add the vinegar, sugar, and red pepper and give it a spin around the pan.
Load it up with kale! Use tongs turn the kale in your sauce coating all the leaves as the begin wilt down. You can let them go as long or as little as you’d like- depending on your desired crunchiness.When you’ve reached wilted yet crunchy perfection stir back in bacon and season with salt and pep to taste!
If you opted for the pig free version – begin with some EVOO or coconut oil. About 2 teaspoons should do the trick.