The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Keogh Laura & Marsh Ceri

Author:Keogh, Laura & Marsh, Ceri [Keogh, Laura]
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2017-07-04T04:00:00+00:00

FAST

1 Tbsp (15 ml) vegetable oil

1 lb (450 g) ground turkey

1 red pepper, diced

2 green onions, chopped

1 clove garlic, minced

1 tsp (5 ml) minced fresh ginger

½ cup (125 ml) water chestnuts, drained and diced

1 Tbsp (15 ml) rice vinegar

1 Tbsp (15 ml) soy sauce

1 Tbsp (15 ml) Sriracha

1 head Boston or Bibb lettuce, leaves separated

small handful of cilantro, chopped

small handful of unsalted, roasted cashews, chopped

Warm the oil in a large skillet over medium heat. Add the turkey and break it up with a spoon as it browns. When it’s almost cooked through, add the peppers, green onions, garlic and ginger. Keep pushing everything around in the pan until it smells amazing and the vegetables begin to soften. Pour in the water chestnuts, vinegar, soy sauce and Sriracha and give it all a stir. Check that the turkey has cooked through. Transfer the mixture to a serving bowl.

Place the meat filling, whole lettuce leaves and your chopped cilantro and nuts all on the table and let everyone assemble their own lettuce wraps. What works best is to make them right in your hand—cup a lettuce leaf in one hand, scoop in the fillings, fold up the leaf and tuck in. It’s a bit messy, but that’s half the fun.

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