Teriyaki Turkey Rice Bowls

  Ingredients

• 1 tablespoon vegetable oil
• 1 diced onion
• 2 tablespoons minced garlic
• 1 pound ground turkey
• 1 cup chopped broccoli
• 2 large carrots peeled and grated
• 2 green onions diced, for garnish
• 4 cups cooked white or brown rice divided
• 1 bottle Teriyaki stir fry sauce

Directions

1. Set rice to cook.
2. Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
3. Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
4. Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
5. Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

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Original recipe found on Yellow Bliss Road. Posted by Emilee.

One Pot Wonder Thai-Style Peanut Pasta

INGREDIENTS

• 12 ounces linguine
• 4 cups vegetable broth
• 1/2 cup water
• 1 tablespoon brown sugar
• 4 cloves garlic, thinly sliced
• 1 tablespoon tamarind paste (or substitute with 1 tablespoon rice vinegar or lime juice mixed with 1 tablespoon brown sugar)
• 1 tablespoon soy sauce (and/or fish sauce, if desired)
• 1/2 teaspoon red pepper flakes
• 2 inches of a ginger root, sliced into 1/4 inch slices
• 1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
• 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
• 3 green onions, sliced in half lengthwise and then in 2 inch pieces
• 1 cup roasted salted peanuts, chopped
• 2 tablespoons peanut butter

Add at the end of cooking:

• One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
• Juice of one lime

Optional garnishes:

• Chopped peanuts
• Mung bean sprouts

INSTRUCTIONS

1. Place first chunk of ingredients in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.
2. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.
3. Stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

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Original recipe: Apron Strings
Posted by Jasmine

Steak Stir Fry with Creamy Garlic-Coconut Cauliflower Rice

Ingredients

• 1 medium head cauliflower (or one pkg frozen riced cauliflower, thawed)
• If you're making your own cauliflower rice, you're a badass. Cut the cauliflower head into quarters, then trim off and discard the leaves and stem. Grate coarsely using a box grater or food processor.
• 4 cloves garlic (or use pre-minced, YMMV)
• 1 (13.5 fl oz) can coconut milk
• 1 tsp salt
• 2 sticks celery, cut crosswise at an angle
• 2 red bell peppers, sliced into strips
• 2 yellow bell peppers, sliced into strips
• 1½ lb striploin (New York strip) steak (or really any hunk of meat, we use chuck roast), sliced into thin strips
• 2 tsp toasted sesame oil
• 8 oz (1 cup) broth (beef, chicken, veg, whatever)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp cornstarch
• 1 tsp black pepper

Directions

1. In a saucepan, combine riced cauliflower, garlic, coconut milk, and salt.
2. Bring to a simmer over medium heat and cook, stirring occasionally, until cauliflower is soft and creamy, about 10-12 minutes. Remove from heat, cover, and set aside.
3. Heat a large skillet or wok over medium-high heat. Add sesame oil and swirl to coat the bottom.
4. Add steak and stir-fry until golden brown and cooked through, about 3-4 minutes. Add peppers and celery; continue to cook, stirring often, until veggies begin to soften, 3-4 minutes more.
5. Meanwhile, whisk together broth, soy sauce, vinegar, cornstarch, and black pepper.
6. Pour sauce into the skillet/wok. Reduce heat to medium and cook, stirring often, until the sauce thickens, about 3-4 minutes.
7. Dish stir fry over coconut cauliflower rice to serve.

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Original recipe: Mealime

Posted by: Piera

Thai Scallop & Veggie Sauté with Spicy Peanut Sauce

Ingredients

• 2 cups basmati rice
• 32 oz chicken or vegetable broth
• 4 tsp extra virgin olive oil, divided
• 2 crowns broccoli, cut into bite-size florets
• 2 medium carrots, peeled and sliced
• 2 medium zucchini squash, sliced
• 2 medium yellow onions, sliced in half-rings
• 1½ lb sea or bay scallops
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tsp sesame seeds (optional)

For the peanut sauce:

• 1 lime (or 2 tbsp lime juice)
• 2 cloves garlic
• 2 one-inch pieces of ginger root (or 2 tsp ginger paste)
• ¼ cup natural peanut butter
• 2 tbsp soy sauce
• 2 tbsp water
• ½ tsp crushed red pepper

Directions

1. Rice: Using a strainer, rinse the rice under cold water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
2. Veggies: Heat olive oil in a skillet over medium-high heat. Add the broccoli, zucchini, carrot, and onion. Cook, stirring occasionally, until the vegetables are crisp-tender; 7-9 minutes. Once done, transfer veggies to a medium bowl.
3. Scallops: Pat the scallops dry with a paper towel. Season with salt and pepper. Return the (now empty) skillet to the heat, add the oil, and carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1-2 minutes per side. (If you're using bay scallops, you can just toss them all in the pan, ain't nobody got time.)
4. Sauce: Juice the lime into a medium bowl. Peel and mince the garlic and ginger and add them to the bowl with the lime juice. Whisk in the peanut butter, soy sauce, water, and crushed red pepper.
5. To serve, divide the rice into bowls. Top with sautéed vegetables and scallops; drizzle with peanut sauce and sprinkle with sesame seeds.

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Original recipe: Mealime

Posted by: Piera

Sizzlin' Saigon Steak Bowls

Ingredients:

• 4 cloves garlic
• 1 cucumber
• 1 lime
• 8 oz shredded carrots
• 2 tsp sriracha
• 4 tbsp soy sauce
• 1 1/2 jasmine rice
• 1/2 oz cilantro
• 1 red chili pepper
• 1 tbsp mayo
• 1 1/4 lb diced steak
• 1 oz peanuts
• 1 tbsp oil (for cooking)
• 2 tbsp butter
• 1 tsp sugar
• salt & pepper (to taste)

Directions:

1. Set rice to cook. Mince or grate garlic, add half to rice.
2. Cut cucumber into half-moons. Roughly chop cilantro leaves and stems. Quarter lime. Thinly slice chili.
3. In a medium bowl, toss together cucumber, carrots, half the cilantro, a drizzle of oil, and juice from half the lime. Season generously with salt and pepper. Add 1 tsp sugar and toss to combine.
4. In a small bowl, combine mayonnaise, a squeeze of lime juice, and sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Pat diced steak dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and remaining garlic; cook until steak is cooked almost to desired doneness, 2-3 minutes. Add soy sauce and cook, stirring, until liquid has reduced and steak reaches desired doneness, 1-2 minutes. Remove pan from heat.
6. Fluff rice with a fork and stir in 2 tbsp butter. Divide between bowls and top with diced steak and cucumber mix. Drizzle with sriracha-lime mayo. Garnish with remaining cilantro, peanuts, and chili to taste.

Note: I forgot the peanuts the first time I made this and it was still delicious.

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Original Recipe: HelloFresh

Posted by Emilee

Firecracker Meatball Bowls

Ingredients

• 2 bundles scallions, sliced
• 2 thumbs ginger (or an equivalent amount of ginger paste)
• ¾ lb ground beef
• ¾ lb ground pork
• ½ cup panko breadcrumbs
• 8 tsp (2⅔ tbsp) soy sauce
• 1 tsp Korean chili flakes (gochugaru) - Note: this ingredient is critical
• 1 lb fresh green beans
• Olive oil, salt, and pepper for roasting green beans
• Jasmine or white rice
• 2 tbsp sesame seeds (optional)

Sauce:

• 4 tbsp mayo
• 4 tbsp sour cream
• 4 tsp honey
• 4 tsp soy sauce
• 2 tsp sriracha

Directions

1. Adjust oven racks to top and middle positions. Preheat oven to 425° degrees. Lightly oil a baking sheet (or line with parchment paper).
2. Set rice to cook. (Don't forget! I always forget.)
3. Slice the scallions, separating whites from greens. Peel and mince the ginger (if using fresh).
4. Combine ground beef, ground pork, panko, ginger, scallion whites, and 8 tsp soy sauce. Form in 1½-inch balls. Place on oiled/parchment-papered baking sheet.
5. On a second baking sheet, toss green beans with a drizzle of oil, salt, and pepper.
6. Roast meatballs on middle rack and green beans on top rack for 14-16 minutes.
7. Make the sauce by combining all ingredients (sriracha to taste).
8. Divide rice, meatballs, and green beans between bowls or plates. Drizzle sauce over meatballs. Garnish with scallion greens, sesame seeds, and chili flakes to taste.

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Original Recipe: HelloFresh

Posted by Emilee

Edited by Piera

Baked Turkey Meatballs- 7 Ways

Ingredients

Base recipe (start them all with this)

• 1 lb ground turkey
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt

Thai Curry Turkey Meatballs

• 1 tablespoon Thai red curry paste
• 1 1/2 teaspoons brown sugar
• 1 teaspoons fish sauce

Taco Turkey Meatballs

• 2 tablespoons taco seasoning

Italian Turkey Meatballs

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup shredded parmesan

Greek Turkey Meatballs

• 1 clove garlic minced
• 2 tablespoons lemon zest
• 1/2 cup feta cheese
• 1 teaspoon dried oregano

Hoisin Ginger Turkey Meatballs

• 2 tablespoons hoisin sauce
• 2 teaspoons soy sauce
• 2 tbsp fresh ginger grated

Maple Chipotle Turkey Meatballs

• 1 tbsp maple syrup
• 2 tablespoons adobo sauce
• optional: 1/2 chipotle pepper for extra spice

Lemongrass Ginger Turkey Meatballs

• 1 stalk lemongrass outer leaves removed, cut into small chunks
• 1 shallot or half a small onion cut into chunks
• 1 inch piece of ginger sliced
• 1 tablespoon oil

Instructions

All meatballs except Lemongrass Ginger Meatballs

1. Stir together all ingredients.
2. Roll into 1.5 tablespoon balls.
3. Bake at 375°F for 20 minutes, or until cooked through.

Lemongrass Ginger Meatballs

1. Place the lemongrass, shallot, ginger and oil in a small food processor and puree until smooth.
2. Add to a small pan and cook, stirring occasionally, for 5-8 minutes, until lightly golden and cooked through.
3. Transfer to a medium bowl containing all the remaining ingredients and follow other Instructions from there.

Serving Suggestions

Thai Curry Baked Turkey Meatballs
with cauliflower rice
with a carrot & cucumber slaw
with steamed veggies and rice

Taco Baked Turkey Meatballs
meatball…tacos?
burrito bowls


Italian Baked Turkey Meatballs
baked in marinara and served over zoodles + linguine
add to minestrone soup in place of sausage
with Creamy Parmesan Mashed Cauliflower


Greek Baked Turkey Meatballs
Serve in a pita pocket with greek salad and tzatziki
Serve with roast potatoes, peppers and onion
with Wild Rice Pilaf

Hoisin Ginger Baked Turkey Meatballs
serve on a soba noodle salad
serve in lettuce wraps with rice and thinly sliced bell peppers (plus extra hoisin)


Maple Chipotle Baked Turkey Meatballs
Serve with sweet potato fries
burrito bowls
Serve with a salad tossed in Asian Salad Dressing


Lemongrass Ginger Baked Turkey Meatballs
Add to a stir fry (goes particularly well with Thai and Vietnamese flavors)
Make meatball bahn mi


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Original recipe: Sweet Peas and Saffron
Posted by Jasmine

Beef Bulgolgi Bowls

Ingredients

• 2 bundles scallions
• 4 tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 cucumbers
• 8 oz shredded carrots
• 1 1/4 lb ground beef (or steak, sliced)
• 8 oz bulgogi sauce (aka Korean barbecue sauce)
• 1/4 cup sour cream
• 2 tsp sriracha (or more to taste)
• jasmine or white rice

Directions

1. Set rice to cook.
2. In a medium bowl, combine:
3. 2 tbsp white wine vinegar
4. sugar
5. pinch of salt
6. Using a peeler, shave cucumber lengthwise into ribbons. Toss ribbons into the vinegar mixture. Set aside, tossing occasionally until ready to serve.
7. Thinly slice the scallions, separating whites from greens.
8. Heat a drizzle of oil in a large pan over medium heat. Sauté carrots until tender. Transfer to plate or small bowl.
9. Heat another drizzle of oil in the same pan over medium heat. Add scallion whites and cook until fragrant, about 1 minute. Add beef. Cook until browned and cooked through, breaking into pieces.
10. Meanwhile, in a small bowl, combine sour cream and sriracha. Stir in small amounts of water until mixture reaches drizzling consistency.
11. Add remaining vinegar (2 tbsp) to browned beef, cook 30 seconds. Add bulgogi sauce. Bring to a simmer then immediately remove from heat.
12. To assemble bowls: rice, beef, carrots, cucumber (removed from excess liquid), sriracha crema drizzle, and scallion greens.

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Original Recipe: adapted from HelloFresh
Posted by Emilee

Thai Sweet Chili Chicken

Ingredients:

• 2 lbs skinless, boneless chicken breast, cut into small pieces
• 1 tbsp oil
• 2 cloves garlic, minced
• 6 tbsp bottled Thai sweet chili sauce
• 2 tbsp lime juice
• 1/2 tbsp chopped cilantro leaves
• Pinch of salt
• Oil, for deep-frying (enough to immerse the chicken bits)
• White rice

Frying batter:

• 1 egg white
• 1/2 cup all-purpose flour, sifted
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup water, ice cold
• 1 tablespoon cooking oil
• Pinch of salt
  
  Note: did not need to increase batter amount when increased chicken amount

Directions:

1. Mix all the ingredients for the batter until well combined. 
2. Coat chicken with batter.
3. Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil. (Tip: do this in batches)
4. Empty oil from the wok/skillet and replace pan on low to medium heat. Add the 1 tbsp of cooking oil and saute garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
5. Dish out, garnish with the cilantro. Serve immediately over white rice.

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Original Recipe: Rasamalaysia

Posted by Emilee