When I got the idea for the meatballs I posted last night, I knew I wanted to serve them with some sort of pickled slaw made using my new veggie spiralizer (it’s not perfect and I’m hoping to upgrade to a fancier version, but it did work for my purposes). I based this recipe on do chua, a Vietnamese pickle made with carrots and daikon, and am pretty pleased with how it came out. The boyfriend approves, too!
Vietnamese Style Pickled Slaw
- 1 large cucumber, seedless, peeled if the skin is waxed
- 2-3 large carrots, peeled, with leaf end cut off
- 1 teaspoon salt
- 2 teaspoons sugar or 1/2 packet Splenda
- 34 cups distilled white vinegar
- 1/2 cup lukewarm water
- 1-2 cloves of garlic, peeled and slightly crushed
- 1 inch slice of ginger, peeled
- 1/2 tsp chili pepper flakes (optional)
Spiralize the cucumber and carrots (if you don’t have a spiralizer, you can either cut them into very thin matchsticks or use a vegetable peeler to peel off thin sections) and place in a mesh colander. Toss with the salt, place colander over a bowl, and let sit for at least 10 and up to 30 minutes. This allows the salt to pull as much moisture as possible from the vegetables.
Place garlic, ginger, and pepper flakes (if using) in a pint jar. Separately, mix vinegar, water, and sweetener, stirring or shaking to blend.
Press on vegetables to get out as much water as possible. Place them in the jar with the garlic and ginger. pour the vinegar mixture over the top. Seal the jar and place in the refrigerator for at least 2-3 days.
Refrigerator pickles like these should last pretty indefinitely, but I haven’t had them around long enough to test out how the texture holds up.
I’ve been working on this recipe for about a month now. I’m lucky enough to live near a year round farmers’ market with local poultry and meat vendors. A few times now, I’ve picked up some ground turkey. The first time, I used it to make the the meatloaf. Since then, I’ve been working on these meatballs and I think I like this recipe enough to post it for all of you.
Asian Turkey Meatballs
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/4 large onion
- 10 medium to large shitake mushrooms, minced
- 1/4 cup panko
- 1 lbs ground turkey
- 1 large egg
- 1 tbsp ginger, minced or dried
- 1/2 tsp salt
- 1/4 cup chopped cilantro (fresh is best, but dried will do)
- 1 Tbsp sodium soy sauce
Preheat the oven to 450°F. Line a medium baking pan with a nonstick mat (I use these) or spray with a neutral cooking oil.
In a medium pan, heat the sesame oil over a medium-low heat. Add the garlic, onions, and mushrooms and sauté until all are soft and the mushrooms have released their liquid and it has evaporated, about 10 minutes.
Once the garlic, onions, and mushrooms, let them cool for five minutes, then mix with the rest of the ingredients. It’s probably going to be easiest to just smush them together using your hands.
Form into balls that are approximately 1.5 inches in diameter and space evenly in the prepared pan. I ended up with 15 meatballs total. Bake for 15-20 minutes or until slightly browned on the outside and no pink is left on the inside.
I served these with some homemade carrot-cucumber pickled slaw and an egg drop corn soup (recipes to come!) and it made an excellent healthy dinner with plenty of leftovers.
As I’ve mentioned before, my boyfriend and I buy a whole roasted chicken every week or two. I shred the meat and use the carcass to make stock. This means I often have a lot of chicken sitting in the fridge and I like to be creative with it.
This week I wanted to make a soup with chicken and beans and I’m pretty pleased with the results. The one major thing I’d change is using fresh cilantro rather than dried, but I made do with what I had.
Chicken Lime Soup
- 1 tsp. olive oil
- 1/4 onion, chopped
- 1 clove of garlic, minced
- 1 large carrot, chopped
- 1 15 oz. can white beans
- 1 15 oz. can diced tomatoes
- 1 yellow or orange bell pepper, diced
- 1.5-2 cups chicken broth
- 4 oz. shredded chicken
- 3 Tbsp. lime juice
- 2 Tbsp. fresh cilantro, chipped (if using dried, increase the amount)
- Salt and pepper to taste
Heat the olive oil over medium and add the olive oil and onion, sautéing until soft and aromatic (5-10 minutes). Add the carrots, tomatoes, and beans. Simmer for another 10 minutes, then add the pepper, chicken broth, and shredded chicken. Allow to cook until the carrots have softened slightly. Add lime juice and cilantro. Stir to combine, then add salt and pepper to taste.
So, this recipe originates from a site aimed at children’s activities. But the reality is that they’re a great choice for adults, too. Plus, they help get in another serving of vegetables! I did (as always) alter the recipe slightly. I replaced the self rising flour with regular flour and baking powder and then traded half the white flour for whole wheat to add a bit of fiber. I also reduced the cheese slightly; as much as I love cheese, there’s a limit to how much a recipe really needs.
Cheesy Veggie Muffins
- 5 oz grated cheddar cheese
- 2 cups white whole wheat flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 eggs
- 1½ cups of whole milk
- 1/4 cup corn kernels
- 1/2 red bell pepper, diced
- 3 cups baby spinach, chopped
Preheat the oven to 350º F.
Sift the flours, baking powder, and salt into a large bowl. Make a well in the center and add the liquid ingredients, beating the eggs first. Mix until just combined, then fold in the vegetables.
Divide evenly among a regular (12 well) muffin tin that has been greased or lined with metal cupcake liners. Bake for 25-30 minutes. Allow to cool before removing.