We Are the World

 

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

Ingredients

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

Directions

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

Cooking spray

1 ripe avocado, quartered

Directions

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,

stirring frequently.

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

Ingredients

5 Tablespoons unsalted butter, divided

 1 tablespoon vegetable oil

3 pounds of Vidalia Onions ( about 4 medium)

halved lengthwise

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 baguette

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

Directions

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 comments on “We Are the World

  1. Judith M. Blazer says:

    LOVE your French onion soup, SK!!

    Like

  2. Michael P. Rethman says:

    Good stuff, be well, jealous you have too much to do to come to Boston! Aloha ;-), MR

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s