I was thinking about my friends all over the world today. We have only one planet that we must share, hopefully with love and peace.
My heart particularly cries for the people of Puerto Rico and the families of the hideous slaughter of the innocent people in Las Vegas.
I wanted to reach out to all of them with some International Cuisine.
The first recipe I tackled was;
Thai Turkey Lettuce Cups
3 Tbsp. canola oil, divided
3 Tbsp. reduced-Sodium Soy Sauce
2 Tbsp. light brown sugar
2 Tbsp. rice wine vinegar
1 lb. ground Turkey
12 butter lettuce leaves
1 1/2 cups chopped English Cucumber
1 cup matchstick-cut carrots
1/4 cup chopped roasted unsalted peanuts
2 Tbsp. chopped fresh mint
Combine: 2 Tablespoons olive oil, soy sauce, sugar and vinegar in a bowl, stirring with a whisk. Heat the remaining 1 Tablespoon oil in a large nonstick skillet over medium heat.
Add Turkey; cook 7 minutes or until lightly browed, stirring to crumble.
Add 1/4 cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.
Place about 3 tablespoons of mixture in each lettuce leaf; Top evenly with cucumber, carrots, and peanuts. Drizzle evenly with remaining soy sauce mixture.
Sprinkle with Mint
I was unable to find butter lettuce so I used Radicchio.
Next I made Creamy Chicken Quesadillas
1 Tbsp. olive oil
4tsp. all purpose flour
1/2 cup chicken stock
1 cup coarsely chopped spinach
(about 1 1/2 oz.)
1 tablespoon hot sauce (such as Cholula)
1/4 tsp. kosher salt
1/8 tsp. black pepper
6 oz , skinless, boneless rotisserie chicken breast (or roast your own)
4 oz of preshredded mozzarella (or shred your own) (about 1 cup)
4 (8-in) whole wheat flour Tortillas
1 ripe avocado, quartered
Heat oil in a small saucepan over medium heat. Sprinkle flour over pan; cook for 30
seconds, stirring constantly. Slowly add stock; cook 2 minutes or until thickened,
Remove pan from heat; Stir in spinach, hot sauce, salt, pepper, chicken and cheese. Heat in a large skillet over medium heat.
Divide chicken mixture evenly over half of each tortilla.
Carefully coat both sides of quesadillas with cooking spray.
Add 2 quesadillas to pan and cook 2 minutes on each side or until browned and cheese melted.
Repeat with the remaining quesadillas. Cut each into 4 wedges. Serve with Avocado.
French Onion Soup
5 Tablespoons unsalted butter, divided
1 tablespoon vegetable oil
3 pounds of Vidalia Onions ( about 4 medium)
peeled and thinly sliced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1 1/2 cups dry white wine
6 cups homemade beef broth or store bought low sodium beef broth
10 sprigs thyme
2 bay leaves
1 clove garlic
cut in half lengthwise
2 teaspoons sherry
preferably Fino or Manzilla,
4 ounces Gruyere grated
Special equipment needed
oven proof 6 8-oz ramekins or bowls
In a large Dutch oven or other large pot, melt 3 tablespoons of butter over medium heat. Add the oil and the onions cook onions until they are softened, stirring occasionally, about 15 minutes add salt and pepper, and sugar, continue to cook, stirring occasionally, until onions are brown and caramelized, reducing heat slightly if onions seem to be browning too quickly. Add wine and raise heat to high. Cook until almost all liquid evaporated, 8-10 minutes Tie thyme and bay leaves into a bundle with twine. Add broth and herbs to pot with onions. Bring to a boil, reduce to a simmer, and cook,uncovered until broth is thickened and flavorful, 20-30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning. Place ramekins or oven safe bowls on a rimmed baking sheet, add 1/2 teaspoon sherry to the bottom of each and ladle soup on top each soup with 2 garlic rubbed toasts. divide cheese among the servings, covering the bread and some of the soup. carefully transfer to baking sheet and place in oven and broil for 4 to 8 minutes.
Soup can be made ahead and stored in the refrigerator for 3 days.