Leftover Turkey Rice Soup

Wondering what to do with your left over turkey? The easiest thing to do is make soup! Remember back in October when we brined and roasted a chicken then made stock with the carcass? No? Well, go here and refresh your memory. If you're not up to making your own stock but still want to make soup, stay here and let's continue.

Ingredients:

8 cups chicken, turkey or vegetable stock.
1 cup chopped carrot
1 cup chopped celery
1 can chickpeas, drained
1 can diced tomatoes, with juice
1 tbsp parsley flakes (and any additional seasonings you like)
salt & pepper to taste
1 cup rice, cooked (any variety)
2 cups cooked turkey, chopped (great way to use up all that dark meat no one eats!)

1. Add stock to a large pot and bring to a boil. Add carrot, celery, chickpeas, tomato, parsley and salt & pepper. Simmer on medium-low for 15 minutes.

2. Add rice and turkey. Simmer for another 15 minutes.

Spicy Mongolian Beef (Sweet & Spicy Beef)

Mongolian Beef. A delicious dish of succulent beef, bathed in a sweet, spicy and savoury sauce. A delicious dish that has nothing to do with Mongolia. Odd, eh? This dish is actually an Americanized "Chinese" dish. Mongolian Beef uses Asian inspired ingredients, but you won't find this in China and you definitely won't find it in Mongolia. I vote we change the name to Sweet & Spicy Beef. But that's just me.

P.S. I LOVED this dish.

Marinade:

1 lb flank steak, cut into very thin slices against the grain
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp Chinese cooking wine (rice wine)
1 tbsp soy sauce
1 tbsp sucanat (or dark brown sugar)
4 cloves garlic
1 tsp minced garlic
1 tsp garlic chili sauce
2 green onion, cut into 1 inch lengths

1. Place steak into a shallow dish.

2. Mix all ingredients together and pour over steak. Toss to coat. Refrigerate for at least 30 minutes and up to 24 hours. The longer you marinate the better. Drain remaining marinade before using beef in the stir fry.

Sauce:

1/3 cup orange juice
zest of half 1 large orange
1/4 cup Chinese cooking wine (rice wine)
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp red wine vinegar
2 cloves garlic, minced
1 tsp garlic chili sauce
1 tbsp corn starch mixed with a splash of warm water

1. Mix everything together in a bowl and set aside.


Stir Fry:

Marinated beef
Prepared sauce
4 green onions, cut diagonally into 1 inch pieces
1/2 small onion, chopped
2 Thai chili peppers, seeded and sliced thin
2 tbsp peanut oil

1. Heat a wok over high heat. Add 1 tbsp peanut oil and roll wok to coat. Add beef pieces. Stir fry for 1-2 minutes until beef is mostly browned. A little pink here and there is okay. Remove beef from the wok and set aside.

2. Add another tbsp of peanut oil to the wok. Add onion, green onions and chili peppers and stir gently for a minute.

3. Pour the sauce into the wok. Stir for a couple minutes until sauce starts to thicken. Add beef back to wok. Toss together so beef is well coated in sauce.

4. Remove beef from wok immediately. Serve with rice or rice stick noodles. Sprinkle sliced green onion and grated orange zest on top to finish.

5 Factor Chicken Yakatori

This recipe is from the 5 Factor Wold Diet cookbook. The book is actually quite interesting. Trainer to the stars, Harley Pasternak analyzes the traditional lifestyles, culinary habits and diets of ten of the healthiest countries in the world (based on life expectancy and obesity rates), then bases his recipes and meal plans around them. It should be no surprise that four of the top 10 countries are in Asian and five are around the Mediterranean (the tenth is Sweden, praised for it's "rustic and practical" diet, which includes a great deal of fish). The 5 Factor Diet itself isn't much of a diet at all. The principles making up the "5 Factors" are kind of "no-brainers" to healthy living;

1. Eat 5 small meals a day.
2. Follow 5 specific nutritional criteria for each meal (protein, complex carbs, fiber, healthy fat & a non-caloric beverage).
3. Each meal should contain no more than 5 core ingredients and take only 5 minutes to prepare (this isn't so much for health as it is for convenience).
4. Work out for a minimum of 25 minutes, 5 days a week.
5. Enjoy one "free" day a week.

I bought the book mainly for its recipes for healthy, quick and easy Asian dishes. So far I am quite pleased.

Chicken Yakatori

Serves 2

Slightly modified from the original recipe.

1/4 cup mirin
1/4 cup soy sauce
1 tbsp agave syrup
2 tbsp rice vinegar
1 tsp fresh ginger, minced
2 boneless, skinless chicken breasts, cut vertically into 1 inch strips
8 wooden skewers, soaked in water at least 20 minutes

1. Whisk together mirin, soy sauce, agave, rice vinegar and ginger in a deep glass bowl. Reserve 1/4 cup of marinade for basting. Add the cut chicken pieces to the marinade and toss well to coat. Refrigerate for 30 minutes to a couple hours. Once marinated, thread chicken pieces onto skewers.

2. Pre-heat grill or non-stick grill pan over high heat. Place the skewers on the grill and cook for 3-5 minutes per side, or until chicken is cooked through. Brush chicken pieces with reserved marinade.

3. Serve over warm brown rice with a side of marinated cucumber salad or serve as an appetizer.

Marinated Cucumber Salad:

1/3 cup rice vinegar
1/4 cup water
1 tbsp plus 1 tsp agave syrup
1/4 tsp salt
1 English cucumber, sliced very thin
1/2 red onion, sliced very thin
1/4 Thai red chili pepper (optional)
1/2 tsp black sesame seeds

1. Combine vinegar, water, salt and agave syrup in a small saucepan over medium heat.

2. Cook until boiling then set aside to cool.

3. Place sliced cucumber, onion and chili pepper in a bowl. Pour vinegar over top of vegetables.

4. Refrigerate at least 1 hour before serving.

5. Using a slotted spoon, scoop vegetables onto plate. Top with course fresh ground pepper and black sesame seeds.

Baked Lemony Greek Rice Pilaf

This recipe is adapted from Tosca Reno's Eat Clean Cookbook. The original recipe is simply rice, broth (or water), salt and lemon juice. I wanted to jazz my rice up a bit to pair with a side of pork tenderloin, which I marinated in Souvlaki seasoning. Add a fresh Greek Salad and dinner is served!

1 cup brown rice
2 1/2 cups water or broth (chicken or vegetable)
Juice of 1/2 lemon (about 1 tbsp)
1/2 white or yellow onion, diced
1/2 green pepper, diced (I omitted this)
1/2 tbsp Greek seasoning (If you can't find a blend in the stores, you can make your own. There is a good one here
Pinch of sea salt
1 tbsp lemon zest (reserved)
1/2 tomato, seeded and diced (reserved)
fresh parsley, chopped (reserved)

1. Pre-heat oven to 350 degrees F.

2. Add rice to a casserole dish. Pour water and lemon juice over rice. Add vegetables and seasonings. Gently stir to mix everything around.

3. Place in hot oven and bake for 40 minutes or until liquid is absorbed.

4. Remove from oven and let cool a few minutes. Fold in tomato and lemon zest. Garnish with fresh chopped parsley.

Variations:

- After cooking, fold in some crumbled feta cheese
- Try dried dill weed instead of Greek seasoning

Mexcian Fiesta Rice

I was in need of a side dish for my baked crisp beef burritos so I came up with a fiesta in a bowl. Rice cooked with tomatoes and flavourful broth. Bright colours from veggies and a splash of lime juice for little kick. Ole!

2 cups long grain brown rice
1 cup beef braising broth (from Beef Taquitos OR 1 cup vegetable or regular beef broth
1/2 cup water
1 can diced tomatoes with juice
1 medium jalapeno, seeded and diced
1/2 small red onion, diced
3 garlic cloves, minced or pressed
1 tsp salt
1 handful fresh cilantro, chopped
juice of 1/2 a lime

1. Rinse rice in a fine mesh strainer under cool water. This will help remove some of the starch and make your finished rice more fluffy.

2. Add first 8 ingredients to a pot and bring to a boil. Cover and reduce heat to medium. Simmer 15 minutes or until all liquid is mostly absorbed (should be reduced by at least 1 cup). Pour rice into a shallow oven safe baking dish. Spread evenly. Cover with foil.

3. Bake in oven at 375 degrees F. for 25 minutes or until liquid is completely absorbed and rice is tender.

4. Remove from oven. Fluff again and fold in chopped cilantro and lime juice.

Chinese Chicken and Snow Peas over Ginger Rice

This is another recipe inspired by my dad. He will often make this using shrimp instead of chicken or with bell peppers instead of snow peas. I can't eat bell peppers and I don't have shrimp so this will have to do!

Serves 3-4

Chinese Chicken and Snow Peas

Chicken Prep:
2 boneless, skinless chicken breasts
2 tsp baking soda

Sauce:
2 tbsp gluten free oyster sauce
2 tsp gluten free soy sauce
2 tsp minced ginger
1 tsp minced garlic
1/4 tsp ground white pepper
1/3 cup fresh chicken broth
1 tsp sucanat
1 tbsp rice wine vinegar
1/4 tsp sesame oil
1 tsp corn starch

Stir Fry:
1/4 cup cashews
1 1/2 cup snow peas, washed and trimmed
1/2 small onion, diced medium
1/2 can sliced water chestnuts

1. Place chicken in a shallow bowl and coat well with baking soda. Let rest for 15 minutes.

2. While chicken is resting, combine sauce ingredients in a small bowl. Mix well and set aside.

3. Rinse chicken well and pat dry. Cut into small cubes. Place chicken in a bowl and coat with 1/4 of the sauce mixture. Marinate for at least 30 minutes.

4. While chicken is marinating, blanch snow peas. Heat 1-2 cups water in wok over medium high heat. Fill a bowl with water and ice and set aside. When wok water is boiling, toss snow peas in and leave for 30-60 seconds. Remove immediately with a slotted spoon and place them in the bowl of ice water to stop the cooking process. Remove from ice bath and set snow peas aside until ready to use.

5. After 30 minutes of marinating the chicken, heat a small amount of peanut or sesame oil in a wok over medium high heat.

6. Add marinated chicken and stir fry until meat is nearly cooked. Remove from wok and set aside.

7. Add onion to wok and stir fry for 2-3 minutes until onions are slightly translucent. Reduce heat to medium.

8. Add chicken back to the wok along with the snow peas, cashews and water chestnuts. Stir together.

9. Pour remainder of sauce over stir fry and mix well to coat. Stir and simmer until sauce is thickened, chicken is cooked through and vegetables are tender crisp.

10. Serve over Ginger Rice.

If you are in a time crunch, skip the baking soda step. The baking soda helps make the chicken tender by breaking down the tissues, sort of like brining. It isn't absolutely necessary though.

Ginger Rice

A very tasty side dish to serve with Asian stir fry or even curry. Way better than plain old rice!

2 tbsp fresh ginger, minced
1/2 tsp ginger powder
1 cup rice
1 1/2 cups vegetable broth
1/2 tsp sea salt
1 tbsp dehydrated onion
1 green onion, sliced and reserved

1. Combine first five ingredients in a saucepan.

2. Bring to a boil over medium heat. Reduce heat to medium low and cover.

3. Simmer for 12-15 minutes until water is absorbed and rice is cooked.

4. Fluff with a fork and fold in sliced green onion.

OR... even easier, use a rice cooker!

Serve with Chicken & Snow Peas, Two Potato Curry, Green Thai Chicken Curry or Five Spice Beef & Broccoli.

Red Thai Curry Chicken & Rice Soup

I've been slacking off in the cooking department. I blame Thanksgiving. I spent so much time and effort planning and preparing my Thanksgiving dinner, everything else went by the way side. Today I am cooking up a delicious treat using left overs and tomorrow I am going to sit down and plan my menu for the coming week ahead. Now for something tasty...

Red Thai Curry soup is my absolute favourite soup. Since my first taste at a local restaurant, I have been trying to emulate the flavours into my own version. I must admit, my current version ain't half bad! This soup is a rustic version of the classic, with lots of chunky vegetables and chicken pieces. It's a great cold weather meal. Serve with some flat bread to soak up the delicious broth and a glass of BC Riesling or Gewurztraminer to wash it down.

Ingredients:

1 tbsp cooking oil
1/2 white onion
2 boneless, skinless chicken breasts cut into large cubes
1 tbsp red Thai curry paste
1 inch section of fresh ginger, peeled and minced
3 cloves garlic, minced
4 cups fresh chicken broth
1 cup water (or chicken broth)
1/2 cup brown jasmine rice
lemon grass stalk, peeled, trimmed and bruised slightly with the back of a knife
3 kaffir lime leaves
2 whole red Thai chili peppers
1/4 cup fish sauce
1/2 can light coconut milk (or 4 frozen cubes)

handful snow peas
1 carrot, julienned (cut into long, thin strips)
1/2 red bell pepper, cut into strips (I omit this but it adds nice colour)
1-2 red Thai chili peppers, diced (Optional - If you want extra heat, use them!)
handful bean sprouts for garnish
handful fresh cilantro leaves for garnish
1 red Thai chili peppers, sliced, for garnish

Method:

1. Heat oil in a large soup pot over medium-heat heat. Add chicken pieces and onions and cook for a few minutes until chicken is seared and starting to brown.

2. Add red Thai curry paste, ginger and garlic. Stir to blend well.

3. Pour in chicken stock and water. Add lemon grass, lime leaves and chili peppers. Let broth simmer on low so the flavours have a chance to meet and party (20 minutes).

4. Add rice and fish sauce. Stir to mix. Let simmer on low for 30 minutes or until rice is cooked.

5. Add coconut milk and vegetables. Continue simmering for 10 minutes or until vegetables cooked.

6. Remove lime leaves, lemongrass and whole chilies.

7. Ladle into serving bowls. Top with bean sprouts, cilantro and more julienned carrots.

Note: If the soup reduces too much due to the rice, add a bit more chicken stock or water 1/2 cup at a time. We want a soup, not a stew!

Two Potato Curry

This flavourful Indian style curry is a delicious cold weather treat. The curry is not spicy, unless you want it to be! Serve it over brown basmati rice or alone for a curry stew. If you don't have all the spices to create your own curry, use a pre-made curry powder, although homemade definitely tastes better. Serve your curry with toasted naan bread, whole wheat pita or make your own gluten-free flat bread like I did. I'll post the flat bread recipe tomorrow.

Two Potato Curry

Serves 3 (or 2 with left overs)

1 cup brown basmati rice
3/4 cup vegetable broth
3/4 cup light coconut milk
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp sea salt
3/4 tsp turmeric
1/8 tsp cayenne powder
1/8 tsp cinnamon
1 tbsp olive oil
3 cloves garlic, minced
1 medium onion, diced
1 medium sweet potato, peeled and cubed
1 1/2 cups small red potatoes, quartered
1 large carrot, peeled and chopped
1 cup shelled frozen edamame beans
1 tsp fresh squeezed lemon juice
1 tbsp unsweetened shredded coconut or fresh cilantro leaves for garnish

1. Prepare rice according to package or rice cooker directions.

2. In a medium bowl, combine broth, coconut milk and all spices. Mix well and set aside.

3. Heat a large saute pan or wok over medium heat. Add olive oil. Saute onions until translucent. Add garlic and saute until just starting to brown.

4. Stir in liquid mixture and bring to a low boil.

5. Add vegetables. Reduce heat to medium-low. Cover with a tight fitting lid and leave to simmer for 15-20 mins until vegetable are cooked through (fork tender).

6. Stir in edamame beans and lemon juice. Heat through.

7. Serve over cooked rice and top with shredded coconut and/or cilantro leaves.

Variations:

- Add cooked diced chicken for a non-vegetarian entree.
- Toss in one or two diced chili peppers for more heat.

Zesty Brown Rice Vegetable Pilaf

While brown rice is not the first rice choice of most, it is the better choice. Brown rice is a whole grain. It is unrefined and has 3 times as much fiber per cup as white rice. It has been said that fiber leads to the feeling of fullness which leads to eating less which could lead to weight loss so maybe brown rice isn't so bad after all.

Makes about 3 cups (6 servings)

1 cup dry brown rice,cooked

1/2 cup green beans, trimmed, cut in half & blanched
1/4 cup snap peas, cut in half
2 green onions, diced into 1/4 inch pieces
1/4 red onion, diced
2 plum tomatoes, seeded and sliced into strips
handful flat leaf parsley, rough chopped
zest of 1 lemon
juice of half 1 lemon
pinch of salt

1. Cook rice according to package directions. Once cooked, set aside for a few minutes to cool.

2. While rice is cooking, prepare the vegetables and seasonings. Place chopped veggies into a serving bowl. Grate lemon zest and squeeze juice into the bowl.

3. When rice has cooled slightly, add to serving bowl. Add a pinch of salt. Fold the rice into the veggies and mix gently.

4. Serve immediately (should still be warm, but can be served cold too).

Variations:

- For a Spanish kick,instead of parsley use cilantro and instead of lemon, use a lime.
- Use bell peppers instead of snap peas and green beans.

Green Thai Chicken Curry

This is a simple and delicious Thai curry that you can customize to suit your taste for spiciness. To multiply the recipe for more guests, just add more chicken and veggies and use the whole can of coconut milk. The rest of the sauce ingredients do not need to be multiplied.

Serves 2

2 skinless, boneless chicken breast halves, cut into chunks
1 cup light coconut milk
1 tbsp Thai green curry paste (I used Thai Kitchen. Careful though, it's spicy!)
1 tsp agave syrup
2 tbsp fish sauce
2 kaffir lime leaves or a strip of lime peel (I use dried lime leaves, available at T&T market. Soak them in water for 30 mins before using to rehydrate).
1/2 fresh lime
1 cup green beans, trimmed and cut into 1 inch pieces
1/2 red or yellow bell pepper, cut into strips (I didn't use this but it adds nice colour)
1 cup snap peas, trimmed
1/4 small red onion, sliced
1 thai red chili, seeded and diced small

optional garnish:
small bunch fresh thai basil leaves, cut in half (thai basil is sweeter than regular basil but you could use regular basil as well)
small bunch fresh cilantro leaves
1/2 large fresh green chili pepper or 2 red thai chilis, cut into strips

directions:

1. In a fry pan, brown the chicken on both sides. It does not need to be cooked through at this point. Once browned, removed from heat, place in a bowl and set aside.

2. Add coconut milk to the pan and stir until heated. And curry paste and mix well. Do not allow the mixture to boil.

3. Add the fish sauce and lime leaves. Squeeze in juice from 1/2 fresh lime. Simmer sauce of 2-3 mins.

4. Add green beans and bell pepper and simmer for another 3-4 mins.

5. Add the chicken back to the pan along with the snap peas, onion and red thai chili. Simmer for another 10 minutes until chicken is cooked through.

6. Check the seasoning. If the sauce is too spicy, add agave nectar 1 tsp at a time until your desired level of spice is reached. The sweetness of the agave nectar will cut the spiciness of the curry paste. If your sauce is not spicy enough, add a bit more curry or another red thai chili.

7. Remove the lime leaves and discard.

7. Serve with jasmine rice. Garnish with basil, cilantro and more chilis.

Variations:

- Use red Thai curry paste instead of green
- Omit the chicken and add more veggies for a vegetarian dish
- Exchange green beans for carrots (or whatever veggies you would like!)
- Serve with rice vermicelli noodles instead of rice.

Did you know:

Left over coconut milk can be frozen for use later. Pour the extra milk into ice cube trays and place in freezer. Once coconut cubes are frozen, place in zip lock freezer bags and store in freezer until ready to use.