Thursday, September 29, 2016

Vietnamese inspired turkey meatballs

Ground turkey is one of those things I never purchase unless it's on sale. It's always pricey but when its on sale, I stock up. I'm always looking for new things to make with turkey that aren't chili or burgers, but these meatballs were a great change. They include all the great flavors that you love from Vietnamese food and keep well through the next day. They make a great salad and they would be just as great in soup.

Summer may be ending, but I always love one of these hearty salads every day of the year. Give it a try when you need something delicious and different.

  • 1 lb ground turkey
  • 1 piece lemongrass, tender center part minced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 3 carrots, shredded
  • 1/2 bunch scallions
  • 1 tsp fresh chopped mint leaves
  • 2 tsp fresh chopped cilantro leaves
  • 1/2 tsp crushed red pepper
  • 1 tsp sugar
  • 1 tsp fish sauce
  • salt and pepper to taste
  • 1 egg
  • corn starch, as needed
  • lettuce, rice noodles, cucumbers, tomato, carrot, herbs and nouc cham for serving
  1. Mix all ingredients together except the items for serving. Cook a small amount in a pan and adjust seasoning to taste.
  2. Form into meatballs and brown on all sides in a pan. Move to a tray and bake at 350 degrees for approximately 10-15 minutes or until cooked through

One year ago: Potato Perogies
Two years ago: Slow Cooker Split Pea Soup
Four years ago: Easy Coffee Cake
five years ago: Coconut Milk Agar Agar

Sunday, September 18, 2016

Secret Recipe Club: Blackberry Jam Swirl Cookies

Hello readers! It's Secret Recipe Club time of the month again. For those of you who don't know, SRC is a group of bloggers who make another member's recipe (in secret, of course) and blog about it on a given reveal day. It's the third Monday (in Pacific time zone, Sunday night ) of the month, which means it's reveal day for Group C. I love SRC because it makes me blog on a consistent basis, I get to learn some new recipes AND I get to discover some of my favorite old recipes as well.

This month, I had Helen's blog Casa Costello. Helen is a mother of 3 living in the UK and has a amazing assortment of recipes. She has a section on her blog called "Bake of the Week" so I knew I should really do some sort of baked good. I had a potluck to attend a couple weeks ago and cookies seemed like an easy but popular thing to bring. I opted for these delightful looking swirl cookies (she did orange raspberry whereas I did lemon blackberry fig, simply because that is what I had available)

These cookies were delightful and very easy. They even kept well for few days after and were delightful with a cup of tea in the morning. I know this will make its way into my regular cookie rotation.

Thanks for this amazing recipe Helen!

  • 200 grams unsalted butter, at room temp
  • pinch of salt
  • 110 grams sugar
  • zest of 2 lemons (and juice of half)
  • 250 grams flour
  • 1 egg
  • 1 tsp baking powder
  • blackberry jam


  1. Cream together butter, salt and sugar until well combined and fluffy. Add lemon zest, juice and egg and mix thoroughly. 
  2. In a separate bowl, mix together flour and baking powder. Add that to the butter mixture and mix until just combined.
  3. Remove dough to plastic wrap and refrigerate at least 1 hour. Roll out dough to a little less than 1/4 inch thickness in a large rectangle.
  4. Spread jam over the entire surface, up the swirl, then wrap in plastic wrap. Freeze until firm enough to slice
  5. When ready to bake, preheat oven to 350 degrees. and slice cookies to 1/2 inch thickness. Bake for 10-15 minutes or until a light golden brown. Let cool completely on the tray before attempting to remove (because that hot jam is like napalm on your skin)

Two years ago Slow Cooker Pea Soup
Four years ago Easy Coffee Cake
Five years ago: Coconut Milk Agar Agar

Sunday, September 11, 2016

Bananas Foster Ice Cream

Homemade ice cream is one of the things I've always enjoyed making. I love all the strange flavors you can't get in the store. The texture and flavor is just so much better than anything else you can find and you always know exactly what's in it.

This ice cream recipe came from the Bi Rite Creamery recipe book, Sweet Cream and Sugar Cones. Bi Rite Creamery is an amazing ice cream shop in San Francisco and their banana ice cream was always one of my favorites. The line may be out the door, but it moves quickly and their flavors are so interesting and delicious. If you are in their area, I highly recommend checking them out.


  • 2 brown bananas
  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon
  • 4 Tbsp dark rum
  • 5 egg yolks
  • 3/4 cup milk
  • 1 3/4 cup cream
  • 1/4 tsp kosher salt
  • 1 vanilla bean
  1. Place bananas with brown sugar and cinnamon in a large pan. Heat until sugar dissolves and bananas start to bubble. Mash well with a fork
  2. Add rum and flambe quickly until the alcohol has burned off. Set aside to cool completely.
  3. In a small bowl, mix egg yolks and vanilla bean scrapings until the yolk comes up in ribbons. 
  4. In a small saucepan, mix together cream, salt, vanilla pod and milk. Heat until barely scalded.
  5. Temper egg yolks with the cream and add back to the pan. Heat until mixture coats the back of a spatula. Strain and remove from the heat. 
  6. Add banana mixture and let chill in the refrigerator overnight.
  7. Churn mixture according to ice cream maker directions.
One year ago Bengal Style Daal
Two years ago Vanilla Ice Cream
Four years ago Easy Coffee Cake
Five years ago Fruit Gummies
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