Thai Turkey Salad
3/4 lb. turkey breast cooked
Salt and pepper
1/2 tsp. garlic powder
1/2 bag shredded cabbage
1/4 cup green onion diced
1/2 bag lettuce
1/2 cup unseasoned rice vinegar
3 Tbl. fish sauce
1/3 tsp. Asian sesame oil
2 tsp. Splenda
2 Tbl. serranno chile seeded and minced
1 small avocado pitted, peeled and diced finely
1/2 cup cilantro chopped
Hand-full of fried noodles
Mix cabbage, lettuce, green onion in large bowl. Set aside. In separate bowl, stir together garlic powder, salt, pepper, fish sauce, sesame oil, and Splenda. Add turkey. Stir to blend. Add cabbage mixture, serranno chile, avocado. Combine until blended evenly, place in bowl over cilantro, and fried noodles. Serve.
Moondogg
Tiffin
Chicken
Brown Rice Salad
2/3 cup fat free Italian salad dressing
6 small boneless/skinless chicken breast halves
1 cup loose-pack frozen French-cut green beans
3 cups cooked brown rice
14 oz. can artichoke hearts drained and quartered
2 cups cabbage with carrot shredded
lettuce leaves
Place three tablespoons Italian dressing in small bowl. Set aside remaining dressing. Put chicken on rack of uncovered grill directly over medium heated coals. Grill for 12-15 minutes until chicken is tender and no longer pink (170 degrees). Turn once and brush with the three tablespoons dressing during last two minutes.
Rinse green beans with cool water for 30 seconds. Drain well. In large bowl toss beans chilled rice, artichoke hearts, and cabbage/carrot mix. Pour reserved dressing over mixture. Toss to coat.
Remove chicken from grill. Slice chicken. Arrange lettuce on four plates. Top with rice mixture and chicken slices. Serve.
Moondogg
Tiffin
Turtle Soup
Meat from one turtle
1 large onion
Enough diced carrots, celery and potatoes to fill large pot
Beef or chicken bouillon cubes
Black pepper
Place turtle meat in large pot with enough water to cover. Bring to a boil. Add bouillon cubes. Cook until meat can be removed from bones.
Remove meat and debone. Put meat back in pot and add all vegetables. Cook until done. Season with pepper. Serve.
Moondogg
Tiffin
Beet Soup
Tomato sauce:
2 or 3 cloves garlic, finely chopped
2 Tbl. olive oil
2 lb. tomatoes, halved
Salt and pepper
Soup:
3 or 4 beets
1 Tbl. olive oil
1 onion, finely chopped
2 cups vegetable stock (beef or chicken will do)
3/4 cup Feta cheese, crumbled
Salt and pepper
Make sauce:
Preheat oven to 350 degrees.
In small bowl, mix garlic and oil.
Arrange tomatoes tight with cut side up in ovenproof dish. Drizzle with garlic and oil. Sprinkle with salt and pepper. Roast 35-45 minutes until tomatoes are pulpy and slightly charred. When cool, rub through a sieve, discard skins and seeds.
Make soup:
Peel beets, chop small, dice.
Heat oil in large pan over medium heat. Sauté onion about three minutes until soft. Add beets and stock, bring to a boil. Salt and pepper to taste. Reduce heat, simmer about 10 minutes until beets are tender.
Stir in three-quarter cup tomato sauce, reserve rest. Let soup cool. Transfer to blender. Process until smooth. Return to pan. Reheat until hot, but not boiling. Serve topped with Feta cheese.
Moondogg
Tiffin
Creamy Peanut
Butter Soup
1 can cooking spray
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 leek, white part only, chopped
2 medium garlic cloves, minced
3 cups fat-free reduced sodium chicken broth
15 oz. unsalted Great Northern beans, rinsed and drained
1/2 to 1/3 cup unsalted creamy peanut butter
1/2 cup half and half
1/2 tsp. curry powder
2 tsp. lemon juice
1 pinch hot pepper sauce
1 pinch salt
cayenne or black pepper, to taste
2 Tbl. green onion, chopped
Spray large saucepan with cooking spray. Put over medium heat until hot. Sauté onion, carrots, celery, leek and garlic for five minutes. Add broth and beans. Heat to boiling. Reduce heat. Simmer, covered, until tender (10-15 minutes).
Process soup and peanut butter in food processor until smooth. Return soup to sauce pan. Stir in half and half and curry powder. Heat over medium heat until hot. Season to taste with lemon juice, hot pepper sauce, salt and cayenne. Sprinkle with green onions and serve.
Moondogg
Tiffin
Sausage and
Shrimp One-Pot
2 Tbl. extra virgin olive oil
1 lb. bulk Italian sausage (or links split from casings)
2 Cubanelle peppers, seeded and chopped
1 red onion, chopped
4 cloves garlic, chopped fine
Salt and pepper, to taste
1 (15 oz.) can stewed tomatoes
1 cup chicken stock
1 bay leaf
1 lb. large, peeled, deveined shrimp
1 handful basil leaves, torn or shredded
1/4 cup flat-leafed parsley, chopped
1 loaf ciabatta bread
Heat large high-sided skillet or Dutch oven over medium to medium-high heat with olive oil. Add sausage. Crumble and brown three to four minutes.
Add peppers, onions and garlic. Season with salt and pepper. Cook five minutes until veggies soften.
Add tomatoes, stock and bay leaf. Stir and bring to a boil. Add shrimp. Cover with tight lid and cook five minutes. Uncover and stir in basil and parsley. Turn off heat.
Crisp bread in oven to serve along side soup.
Moondogg
Tiffin
