Curried Turkey Thai Soup

The weather outside is frightful and freezing!  What better way to deal with the bone chilling weather than to put on a pot of soup?  (Except for a quick getaway to Mexico or ANY warm climate!)  If a rendezvous with the beach isn't in the cards, stoke the fire, bring out more blankets and make this soup!

I used leftover turkey, but you can use precooked turkey breast or chicken.  I plan to make it again and I won't be waiting for Thanksgiving leftovers.

Ingredients:

1 Tbsp butter

2 tsp curry powder

1 Tbsp minced, peeled fresh ginger  (You can certainly use only 2 tsp, too)

1 minced garlic clove

1 (32 oz) container of less-sodium chicken broth  Separate into 3 cups and set aside 1 cup.

1 cup chopped onion

1 leek, chopped

1 peeled and chopped apple

1 carrot, diced

1-2 celery ribs, sliced

2 - 2 1/2 cups turkey, cut up

1/4 tsp salt

1/2 (12 oz) can lite coconut milk

1/2 (12 oz) can evaporated skim or regular milk

1/3 - 1/2 cup flour

Garnishments

1/3 cup fresh chopped cilantro

1/3 cup toasted sweetened coconut flakes

Thai chili oil or your favorite Asian hot sauce.  (optional, but a drizzle will add more spice)


First of all, don't let the long list of ingredients scare you.  Take it step by step....easy!

1.  Melt butter and add the curry powder, ginger and garlic and cook for just a few minutes.   Then, add 3 cups of the chicken broth, stir and continue to add onion, leek, carrot and celery.  Bring to a boil, reduce the heat and simmer for about 15-20 minutes.

2.  In batches, pour the veggies into a food processor or blender.  (I used the blender, so it was a chunkier consistency)   Pour the veggies back into the pot and add the turkey, salt, and both milks.    In a measuring cup blend the flour and remaining 1 cup broth with a whisk to get rid of the clumps.

3.  Add the broth/flour mix to the pot with turkey, etc.  Stir well, bring to a boil once again, reduce the heat and simmer for another 15 minutes until thick.

Pour into serving bowls and add garnishes.  This is terrific the next day, too!

First Official Grilling Day - Barbecued Oysters

Last Saturday we were blessed with spectacular Springtime weather...sunny and almost 70 degrees!  Naturally, we dragged out the grill and outdoor patio furniture from the shed.  (We don't have a covered patio and the winds can gust upwards of 100 mph.  We also didn't want to have to chase our grill as it rolled  down the street!)  So, we waited until weather permitted to unleash the hubby grill master!

For our first official barbecue I marinaded some shrimp..simple stuff.  Something I've been wanting to attempt is barbecued oysters...yum!  On a trip to San Juan Island there was a restaurant on the oceanfront as we disembarked the ferry.  The  giant barbecues set up on the sidewalk at the entrance were covered with rows  of fresh salmon and oysters.  We were hooked!  Now, I've never been fond of oysters, but I remember these to be different from the kind you send  raw down your throat as fast as you can without choking to avoid (sorry) the snotty slimy texture.  Even if you don't care for oysters...that may change after you've tried these!  The only problem was that I only bought 4 to sample!

Barbecued Oysters

This is obviously a sampling.  If you dare to make more you'll need to increase the measurements.

4 cleaned oysters (Have a sharp paring knife, tongs, potholder and plate handy.)

For the sauce:

In a small saucepan heat 2 Tablespoons of butter, 1/4 cup of Thai sweet chili sauce and 1 tablespoon of chopped fresh cilantro.  Heat this up before you put the oysters on the grill, bring outdoors with a basting brush.

Heat the barbecue to about medium.   Lay the whole oysters flat side up.  Keep on for about 2 minutes.  They will steam inside and barely open.  Remove from the grill.  Use the tongs to remove, the knife to pry open being careful not to let the juice seep out.  Use the potholder so you don't burn yourself.  This is an easy process.

Toss the empty half shell out.  Place the oysters back on the grill, baste with the sauce and close grill top.  Continue to cook for another 2 minutes.  Remove to a serving dish and eat immediately!  Soooo good!

First Time Spring Rolls

I love all cuisines. Mexican, Italian, Chinese, French and the list goes on! I especially like Thai food but my hubby has never been too keen on it. There was a time when my son and I would go out to lunch and there would never be a question as to what type of food it would be. Of course, Thai! One time while looking at the extensive menu I ordered spring rolls. When they were brought to the table I'm sure my expression was "Hmm, did I order those?" There must be some mistake. I was expecting egg rolls, fried and greasy. What appeared before me were transparent veggie filled healthy rolls!

With all the many slim down plans I've been on over the years, I've found some great substitutions for my favorites without sacrificing too much flavor. I do love egg rolls, however, I am slowly developing a taste for the lighter version, spring rolls. It's a no brainer for me. I can easily eat 4 spring rolls to one egg roll, calorically speaking, and not feel the guilt!

While a good amount of prep work goes into this recipe, the actual rolling process goes quickly. It is worth it. You can choose your filling and dipping sauces. You can make these ahead of time so they would be great for entertaining!

I recommend that you do all prep work first and put each ingredient into small ramekin type bowls. This just speeds the process.

Ingredients:

1 c rice vermicelli, cooked, drained and chopped

8 rice wrappers

8 large shrimp, cooked and cut in half lengthwise

1/4 c basil, regular or Thai

1 c grated carrots (I used a potato peeler)

1/2 cup green onions, thinly sliced and cut into 1-2 inch lengths

1/2 c cilantro, chopped

3/4 c lettuce, thinly sliced and chopped

Boil the vermicelli for about 5 minutes, drain and set aside. Place very warm water into a large glass pie plate. Dip one wrapper at a time to soften. Place on flat surface and fill the middle area with 2 pieces of shrimp, rice vermicelli, basil, carrots, onions and cilantro. Now, the fun part is wrapping them up. This takes practice. Roll each side over then roll up. Repeat the process. Makes about 8 rolls at 4 inches long. Dip in either Plum sauce or Thai sweet chili sauce or both. Not bad for my first try and I will be making more of these!