How To Prepare
Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, and five-spice powder; cook until heated through, about 1 minute.
To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and roll into wraps.
TIPS & NOTES
Make Ahead Tip: Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave.
Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
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Five-Spice Turkey Lettuce Wraps
How To Prepare
For sauce, in a small bowl combine ketchup, teriyaki, Maple Syrup, and five-spice powder. For kabobs, trim tenderloin, slice thinly, and thread slices onto skewers. Brush skewered meat with some of the sauce.
2.
Grill kabobs on the rack of an uncovered grill directly over medium-hot coals for 3 to 4 minutes. Brush with remaining sauce. Turn kabobs; grill 3 to 4 minutes more or until fully cooked. To serve, sprinkle with cilantro. If desired, serve lime wedges alongside.
Tip
*Tip: If time permits, soak bamboo skewers in water before using. This helps to prevent the skewers from burning.
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Five-Spice Pork Kabobs
How To Prepare
Serve with: Steamed Ginger Rice
In large bowl, whisk together lemon juice, 1 tbsp (15 mL) vegetable oil, Splenda, five-spice powder and 1/4 tsp (1 mL) and pepper. Remove skin from chicken. Add chicken to marinade, turning to coat; let stand for 5 minutes.
In ovenproof skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; brown chicken, in batches and adding more oil if necessary. Drain fat from skillet.
Return all chicken to skillet. Roast in 425°F (220°C) oven until juices run clear when chicken is pierced, about 30 minutes.
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Five-Spice Chicken
How To Prepare
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
2.
Meanwhile, in a medium bowl stir together lime juice, cabbage; toss to coat. Spoon some of the coleslaw mixture into a butter lettuce leaf; add fish slices and top with Mango Salsa.
3.
Makes 4 servings
Peach Salsa
1.
In a medium bowl combine peach; red sweet pepper; green onion; jalapeno chile pepper; olive oil; lime peel; lime juice; vinegar; and black pepper.
How To Prepare
Combine first 6 ingredients in a small bowl; set aside.
Sprinkle pepper over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.
Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over beef; sprinkle with parsley
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Filet Mignon with Sweet Bourbon-Coffee Sauce
How To Prepare
Pat scallops dry
Combine cumin, chili and black pepper in a medium bowl. Toss scallops in spice mix.
Heat oil in large skillet on medium heat. When oil is hot, add scallops. Cook for 2 minutes per side, undisturbed.
While scallops are cooking, combine hot rice with chopped cilantro, diced tomato, and jalapeno.
Drizzle with lime juice and toss.
Serve scallops atop rice and garnish with cilantro if desired.
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Fiesta-Style Scallops
How To Prepare
Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine lemon juice, 1 tablespoon chopped fresh dill, turmeric, and 1/2 teaspoon pepper in a large bowl; whisk well. Add beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butter lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.
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Feel-Good Chicken, Bean, and Artichoke Salad
How To Prepare
In a medium nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the tomatoes and spinach for 2 to 3 minutes, or until the tomatoes are slightly softened, stirring constantly. Transfer to a plate. Cover with aluminum foil to keep warm. Set aside.
In a small bowl, beat half the egg whites and stir in half the green onions.
Wipe the same skillet with paper towels, being careful to avoid burning your fingers. Add 1 teaspoon oil, swirling to coat the bottom. Place over medium heat. Pour in the egg white mixture, swirling to cover the bottom. Cook for 2 minutes without stirring. Using a rubber scraper, gently spread the uncooked part of the moist omelet to the edge. Cook for 1 to 2 minutes, or until no longer moist.
With the skillet still on the burner, spoon half the tomato mixture over half the omelet. Top the tomato mixture with half the basil. Remove from the heat. Fold the other half of the omelet over the filling. Cut the omelet in half crosswise. Transfer to plates. Cover with aluminum foil to keep warm.
Using the remaining ingredients, make and fill a second omelet.
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Farmer's Market Omelet
How To Prepare
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro;
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Fall Vegetable Curry
How To Prepare
PREPARATION
Preheat grill to medium-high.
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, and pepper in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.
Combine the remaining 1/2 cup cilantro, lime juice and chipotle in a small bowl.
Peel the roasted peppers, halve lengthwise and remove the seeds.
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side.
Assemble the burgers on Butter Lettuce leaves with the chipotle seasoning, half a roasted pepper, cabbage, tomato and onion.
TIPS & NOTES
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Fajita Burgers
