Here’s a perfect meal for a summery dinner, festive lunch, and it even works for those New-Years-resolution low-fat, low carb diets! Plus, if your kids are like mine (kinda fussy), they’ll eat it! Mine loved wrapping up their chicken in the crunchy lettuce leaves.
1 lb ground chicken
juice of 1 lime
1 1/2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
2 garlic cloves, chopped
1″ piece of lemon grass, chopped (or if you find it frozen, 2 tsp)
1″ piece of ginger, chopped or grated
2 tsp vegetable oil
1/4 c chopped cilantro
4-6 mint leaves, chopped
1-2 chopped thai chilis (optional)
For the garnish:
large leaf lettuce, like boston, or leaf lettuce
diced or sliced cucumber (1/2)
diced or sliced red peppers
sliced chili peppers
chopped peanuts (optional)
Heat oil in a large frying pan or wok. Don’t let it smoke. Add ginger, garlic and lemon grass, and cook 2 minutes, stirring so it doesn’t brown. Add chicken and brown (about 7-10 minutes). Add fish sauce, lime juice, sugar and soy sauce. Cook an additional 1-2 minutes to make sure chicken is cooked throughout. Remove from heat and stir in cilantro and mint.
To serve, arrange leaves and vegetables on a platter. Use one large leaf, add sauces (hoisin and sriracha), 1 large scoop of chicken, top with cucumber, peppers, herbs and chopped peanuts. Roll as best you can, and enjoy!
1 1/2 cups crushed ginger snaps (about 30 cookies)
1/2 can sweetened condensed mil
1 brick of cream cheese
2/3 cup of pumpkin puree
1 tsp vanilla
1/2 cup brown sugar
1/2 sour cream
1/4 cup brown sugar
1 tbsp butter
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
100 gr (small bag) chopped pecans
Preheat over to 350.
Line a 9″ square baking pan with parchment paper.
Place crushed cookies into bottom of pan. Pour sweetened condensed milk over top. Place in over for 5 minutes. Remove from over and mix until combined.
Mix cream cheese with pumpkin and brown sugar. Beat until smooth. Gradually add eggs one at a time, and beat each time until smooth. Pour over cookie base.
Bake 35-40 minutes, until set. Cool completely.
Prepare spiced nuts: (you could just as easily add store bought pralines here!)
In a frying pan, add sugar, spices and butter. Heat until melted. Pour pecans in. Cook until sugar is dissolved, about 5-7 minutes, stirring constantly. Pour out onto parchment paper to cool.
Before serving, top squares with cream cheese and pralines. Cut and serve immediately.
from Jennifer L.’s book, North Branch , MN
2 1/4 c. all purpose flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 c. packed brown sugar
3/4 c. shortening or cooking oil
1/4 c. molasses
Stir together the first 5 ingredients and 1/4 tsp salt. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well. Form 1-inch balls. Roll in granulated sugar, if desired; place 2 inches apart on a ungreased cookie sheet. Bake in a 375° oven about 10 minutes.
Submitted by: Jennifer L
from Diane B.’s book, Corvallis, OR
2/3 c. canola oil
1 cup white sugar
4 T molasses
2 1/2 c. flour
2 t. soda
1/2 t. salt
1 t. cinnamon
1 t. ginger
1/4 c. sugar for dipping.
Preheat oven to 350. Mix oil and sugar thoroughly. Add eggs and beat well. Stir in molasses. Mix dry ingredients together and add to mixture. Chill dough. Drop by rounded teaspoonful into sugar and form into balls. Place on ungreased cookie sheets 3″ apart. Bake 15 min.
Submitted by: Diane B
from Mandy D.’s book, Colton, SD
1 tbls sugar
1/2 tsp ginger
1 clove garlic (minced) or 1/8 garlic powder
1/2 cup sherry cooking wine
1/4 cup lemon juice
1/4 soy sauce
5 to 7lb loin pork roast
Mix and marinate pork several hours. Then bake 2 1/2 to 3 hours.
Submitted by: Susan W