Saturday, January 21, 2017

Ground Turkey & Cabbage with Spicy Peanut Sauce

Hey Friends,

I'm going to try a little test post, and I'm wondering if some of you can give me some feedback. I'd like to eventually switch all of my recipes from my recipes blog over to Runs for Cookies. However, I don't want to fill up your feeds or email inboxes with a ton of recipes posts! So, I'm going to backdate the recipes, and hope that they won't show up on my front page or in your feeds. 

This is my test post. If you subscribe by email, could you let me know if this shows up? Or, if you subscribe by anything else (Bloglovin', etc.) please let me know if it shows up in your feed. 

Thanks so much! I'm curious how this will work out.

The first recipe I'm going to post here is Ground Turkey and Cabbage with Spicy Peanut Sauce. 




I've been kind of obsessed with bagged coleslaw mix lately (it's just shredded cabbage and carrots). It started when I tried making "Egg roll in a bowl". That turned out really good, but had way too much soy sauce, so it was very salty; but, I liked the texture, and cabbage is my favorite vegetable. So, I started playing with it and adding it to other things as well. Surprisingly, my whole family loves it, too!

Yesterday, I made the filling for P.F. Chang's lettuce wraps and then instead of eating it in lettuce wraps, I added a whole bag of the coleslaw mix and we ate it out of bowls. Everyone kept exclaiming how good it was, even my kids!


I have no idea what to call this, so I'm just going to call it what it is: Ground Turkey and Cabbage with Spicy Peanut Sauce. There are tons of copycat P.F. Chang recipes, but here is how I made it (loosely based on this recipe):

1 Tbsp. canola oil (or other flavorless oil)
1 onion, chopped
1 pound lean ground turkey (93/7)
2 tsp. garlic, minced
1 tsp. ginger (I use the squeeze bottle of ginger)
2-1/2 Tbsp. soy sauce
4 tsp. rice vinegar
1 Tbsp. sesame oil
1 Tbsp. smooth peanut butter
1/2 Tbsp. honey
2 tsp. Sriracha
1 bag of coleslaw mix (just cabbage and carrots; no dressing!)
5 green onions, chopped (you may just want to use 3, but I happen to love green onions)
Small can of water chestnuts, chopped (I forgot to add these yesterday--bummer!)
Peanuts for topping

In a small bowl, combine the sauce ingredients: soy sauce, vinegar, sesame oil, peanut butter, honey, and Sriracha. Microwave it for about 30 seconds to soften the peanut butter, and stir until (mostly) smooth.

Heat the canola oil over medium high heat, and add the onion. Sauté the onion for a couple of minutes, and then add the ground turkey and garlic. Cook, breaking up the turkey, until it's browned and the onion is soft. Add the ginger and coleslaw mix, and continue to sauté until the cabbage just starts to get soft. Add the water chestnuts, green onion, and sauce, and stir well to combine. Heat through until the cabbage is the texture you want (the longer you cook it, the softer it gets, obviously).

Makes about five cups (shown above is one cup). Top each serving with about a tablespoon of peanuts (I didn't include the peanuts in the nutrition info). Nutrition info is for one fifth of the recipe (about one cup).




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