Dinner has always been my favorite time since my childhood. My parents always made all children sit together and had dinner together every night. No matter how busy my parents were, they always made the time to have dinner together with us, and I am so thankful for that. On weekends, we usually eat out, to try out new restaurants or to enjoy special food, like shabu-shabu, sukiyaki, or even steaks. That tradition is still maintained until today, at my own place, with my own family. What about you? Do you enjoy fun family dinner time?
Turkey Miso Lettuce Wrap
- 1 head butter leaf lettuce
- 1lb ground turkey
- 4 tsp light soy sauce
- 3 tsp mirin
- 1 tsp minced garlic
- 2 tsp sake
- 2 tbs oil
- 1-2 tbs soybean white miso paste
- 3 tsp lemon juice
- 5 tbs water
- 3 tsp toasted sesame seeds
- Pickled ginger
- Green onion
- Remove the large outer leaves of each head of lettuce and take the smaller leaves from the center of each head of lettuce. Put them in a large bowl of ice water to help crisp up the lettuce.
- In a hot pan, add 2 tbs oil over medium high heat. Add the garlic and turkey and cook for 4 minutes. Add the soy sauce, mirin, and sake, and cook until they’re golden brown in color. Set aside.
- To make the miso sauce: combine all the ingredients. Add the miso lightly since it is very salty.
- To serve: drain and pat dry the lettuce leaves off. Add a mound of meat, and then a dollop of miso sauce. Garnish with pickled ginger and green onion.
Well, I guess it’s almost everyone’s problems during Thanksgiving – what to do with leftovers? This year, I started my Thanksgiving a bit early. Though my schedule was pretty hectic and far from a balanced lifestyle last week, I was able to have turkey, stuffings, and sweet potato casserole. Soooo good! And of course, the next question was – what should I do with the rest of this? So, here I am sharing this recipe. This is something that I enjoy much because…you just can’t stop it – it’s very addicting.
Be thankful that you don’t already have everything you desire. If you did, what would there be to look forward to?
Be thankful when you don’t know something, for it gives you the opportunity to learn.
Be thankful for the difficult times. During those times you grow.
Be thankful for your limitations, because they give you opportunities for improvement.
Be thankful for each new challenge, because it will build your strength and character.
Be thankful for your mistakes. They will teach you valuable lessons.
Be thankful when you’re tired and weary, because it means you’ve made a difference.
It’s easy to be thankful for the good things. A life of rich fulfillment comes to those who are also thankful for the setbacks.
Turkey Empanada & Chimichurri Sauce
- 1½ cups chopped, cooked turkey
- ½ cup chopped onion
- 2 tbs chopped shallots
- 1/8 cup corn kernel
- 1 tbs ground cumin
- 1½ tsp salt
- ½ tsp pepper
- ½ tsp oregano
- Dash of garlic powder
- Olive oil to fry
- 3 cups flour
- 1 tsp salt
- ½ cup cold water
- 1 egg
- 3 tbs butter, cut into small cubes
- 1 cup cilantro leaves
- 1 cup flat-leaf parsley leaves
- ½ cup mint leaves
- 4 cloves garlic, roughly chopped
- ¾ cup olive oil
- ¼ cup red wine vinegar
- Salt and pepper
- Dough: In a bowl, combine water and egg together.
- In a separate bowl, mix together flour and salt. Make a well in the center and pour the egg mix into the center. Add butter and mix until it becomes stiff.
- Turn the dough onto a lightly floured surface and knead until all the ingredients is incorporated and dough is smooth.
- Wrap in plastic and refrigerate for at least 1 hour.
- Prep the turkey: In a wok over medium-high heat, add 1/2 tbs oil. Add onion and shallots, cook for about 2 minutes.
- Add the chopped turkey and remaining ingredients, except olive oil. Mix well and transfer to a plate.
- Chimichurri sauce: Combine everything in the blender and mix well.
- To assemble: roll the dough out to 1/8 inch thick on a floured cutting board. Cut out three-inch circles and add 1 tbs of the turkey mix in the center of each circle. Fold the dough by half into semi circle, and slightly bend it sideway to form crescent shape. Crimp the outer edge with a fork to seal.
- To fry: heat non-stick skillet/ large pan with oil over medium-high fire, place the empanada (depends on the size of your skillet/ pan), flat-side down, on the skillet. Reduce heat to low fire when pan frying, for about 2 minutes or until lightly crisped and browned. Do not over-crowd the skillet and make sure they are slightly apart from each other.
Chimichurri sauce is adapted from Bobby Flay’s recipe.