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Archive for March, 2011

Curried Turkey Wrap

These are quick to make, and can be easily packed in a cooler for a picnic or tossed in a lunch bag for the office.

Curried Turkey Wraps
makes 6

1 c. shredded carrots or shredded broccoli slaw mix
1/2 c. fat-free mayonnaise
1/4 c. mango chutney*
2 tsp. curry powder
12 oz. deli-sliced turkey, thinly sliced (but not so thin it falls apart when you touch it)
3 c. mixed greens or raw spinach
6 medium whole wheat tortillas

*I used Patak’s Major Grey Chutney. It’s amazing. It can be found in the international foods aisle of most large grocery stores.

For the filling:
Mix the mayonnaise, chutney, curry powder, and shredded carrots or broccoli slaw in a large bowl.

For each wrap:

Take one tortilla and place it on a clean, flat work surface. To one side, prepare one sheet of wax paper and one sheet of aluminum foil to wrap your wrap in. Put the wax paper on top of the aluminum foil.

Spread 1/4 cup of chutney-mayo slaw on the tortilla. Place 2 ounces of turkey (probably about 2 thin slices) on the tortilla. Add mixed greens to fill. Wrap like a burrito.**

Place the wrap on one edge of the wax paper/aluminum foil combo, and wrap it all up securely. Pop it in the fridge until you’re ready for it.

**I have no advice for you on how to do this. I’m still learning myself and have yet to master a proper burrito wrap. Wrapping each one in a tight layer of wax paper/aluminum foil and letting it refrigerate for an hour or so before eating certainly helped it maintain its shape without totally falling apart. I think one key to a good wrap is definitely using a large enough tortilla. I think I got 6″ tortillas, and they were not nearly large enough. They may be 8″. Next batch I’ll go with a larger tortilla and hopefully they’ll turn out slightly more pretty. Yes, there will be more room inside, but I’ll be able to fill that with more mixed greens/spinach.

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27th Birthday Party Dinner Menu

The party is this Saturday…I’ll be posting links to some of these recipes this week! Keep coming back!

Appetizers
Giada de Laurentiis’s Stuffed Mushrooms
Fresh veggies with fat-free ranch dip
Crabby Bites (link tk)
Roasted Onion Cheese Ball from Stonewall Kitchen (link tk)
Breton Minis Original-flavored Crackers

Signature Drink
Green Apple Clerico (Kiwi Clerico minus the heinous kiwi)
made with Yarden Mount Hermon White from Golan Heights Winery

Main course
Turkey with Pecan-Cherry Stuffing (link tk)
Salad mixed greens with fat-free Italian dressing
Mix of baked white and sweet potatoes

Dessert
??? TBD ???

I don’t know what the dessert is going to be at my own birthday…Meghan & Co are responsible for it!

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Chicken Saagwalla

This is a new, go-to spicy chicken dish that I can throw together on a work night and serve with rice. I’ll give you the whole recipe, which makes 4 servings, but I usually only make a half recipe, since there’s only two of us, and I multiple the number of tomatoes so that I am using 2 or 3 tomatoes in a HALF recipe. Because I take the seeds out of my tomatoes and I prefer Roma or plum tomatoes to any other kind, 1 tomato yields much less for me in quantity.

Chicken Saagwalla
whole recipe serves 4

2 Tbsp. olive oil, divided
4 tsp. curry powder, mild
1 tsp. ground coriander
1/2 tsp. ground cumin
2 Tbsp. ginger root, fresh, finely chopped*
2 cloves garlic, finely chopped**
1 lb. boneless skinless chicken breast, cubed in to bite-size pieces
2 large tomatoes, seeded and chopped in to 1/2″ pieces
10 oz baby spinach leaves
1/2 tsp. sea salt
1/4 c. water
2 Tbsp cilantro, optional***

*I use ground ginger from a jar, particularly the Lee Kum Kee brand.
**I use minced garlic in a jar, whichever brand I happen to have on hand. Notice a pattern?
***But cilantro tastes like soap. Why would I put it on my food?

Place half the olive oil in large nonstick skillet with curry powder, coriander, cumin, ginger, and garlic. Cook over medium heat, stirring occasionally, until toasted and fragrant, about 2 to 3 minutes. The spices and oil will create a thick sort of paste.

Add remaining oil and all the chicken to skillet. Stir thoroughly to coat with the spiced oil paste.

Add tomatoes to skillet. Cover skillet and cook for about 10 minutes. Uncover skillet and stir to combine.

Add spinach leaves to skillet. Cover and cook for 5 minutes more. I leave the lid ajar at this stage to let some of the liquids evaporate, or else I find the final dish to be too liquidy.

Add salt, water as necessary, and cilantro, if you are using it, to the skillet. Simmer for 1 minute. Yields about 1 1/2 heaping cups per serving, or you can visually divide it in to four portions.

I make the half recipe for two people, or:

1 Tbsp. olive oil, divided
1/2 tsp. ground coriander
2 tsp. curry powder, mild
1/4 tsp. ground cumin
1 Tbsp. ginger root
1 clove garlic
1/2 lb. boneless skinless chicken breast, cubed in to bite-size pieces
1 large tomato, seeded and chopped*
5-6 oz baby spinach leaves
1/4 tsp. sea salt
1/8 c. water

*I found one tomato was not enough, so now I’m up to three tomatoes.

Cook as directed for the full recipe.

Serve with 1 cup of freshly cooked white rice.

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