Thai Lettuce Wraps

After dreading meal planning for years, I decided to sign up for Emeals.  I had briefly tried them out before, but it was short lived.  I checked their website out recently, and they had added so many options, I decided to try them again.  It costs anywhere from $5-$8 a month, but they coordinate their menus with sale items and seasonal ingredients, so you save money at the store (I saved my $7 fee in the first week). 

You can choose meal plans for vegetarian menus, gluten-free, and so forth.  I signed up for the "clean living" plan.  These are supposed to be recipes on the healthier side, but still tasty.  Emeals gives you the meal plan, recipes and a shopping list.  I have tried a few so far, and they have been pretty tasty!  The one that surprised me most was this one.  Ryan was secretly expecting to hate it, and I was hesitant too.  It is SO good though!  We just had it Friday and he's already requesting it again...

Thai Lettuce Wraps

Photo Courtesy of Kraft Foods
Recipe Courtesy of Emeals
Modified by me
Serves 4 people

INGREDIENTS:
1 head lettuce (butter or iceberg)
1/2 cup shredded coconut
1 T oil
1/2 cup chopped onion
1-2 T grated ginger
2 T chopped garlic
1 lb ground pork
1/3 cup lime juice
1/4 cup cilantro
1/2 cup peanuts
Red pepper flakes
Salt to taste

DIRECTIONS:
Separate lettuce leaves, rinse and dry.  Heat pan, add coconut and stir until crisp.  Set aside.

Heat oil and saute onion, ginger and garlic for 3-5 minutes.  Add pork and saute until cooked through.  Drain fat.  Add lime juice, cilantro, peanuts and red pepper flakes (the amount you put in determines the heat - I use a few sprinkles).  Season with salt to taste.  Stir in toasted coconut.  Spoon mixture into lettuce leaves, roll and eat!

Side suggestion:  Corn on the cob rubbed with butter, seasoned with salt and sprinkled with lime juice and a light dusting of chili powder. 

Thai Soup

This soup was so fun to make! It was different than most things I cook, and I loved the change of pace. Don't leave out the fish sauce; just plug your nose and add it in. It's worth it!

Ryan was not a huge fan. He's your typical "American meat-and-potatoes" kind-of guy, and I guess this was a little out of his comfort zone. Even so, I loved it and I know I'll be making it again!

Recipe courtesy of Cooks Illustrated via Brittany Ryan

PHOTO CREDIT

6-8 as an appetizer, 4 as a main course

INGREDIENTS
1 teaspoon vegetable oil
3 stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots , chopped
8 sprigs fresh cilantro leaves , chopped coarse
3 Tablespoons fish sauce
4 cups chicken or vegetable broth
2 14-oz cans coconut milk , well-shaken
1 Tablespoon sugar
1/2 pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1 pound chicken breasts (optional), halved lengthwise and sliced on bias into 1/8-inch-thick pieces
3 Tablespoons fresh lime juice from 2 to 3 limes
2 teaspoons red curry paste (Thai)

Garnish
1/2 cup fresh cilantro leaves
2 Serrano chiles , sliced thin
2 scallions , sliced thin on bias
1 lime , cut into wedges

INSTRUCTIONS
Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken/vegetable broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken (if using) and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk.

For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice.

Vegetable Fried Rice

INGREDIENTS
2 c. cooked rice

Cooking oil

1/2 bag frozen veggies (broccoli, carrots, peas, etc)

2 eggs

Seasoning salt to taste

Black pepper to taste

Garlic powder to taste

Soy sauce to taste

DIRECTIONS

Heat 1/4 cup oil in frying pan. Add frozen vegetables and stir-fry until lightly tender. Beat eggs and add to vegetables. (I usually push the veggies to one side of the pan and scramble the eggs on the other, then mix them together once the eggs are cooked.) Add additional oil to the vegetables and eggs, if needed. Add cooked rice and seasonings. Stir-fry until golden brown. Makes about 3-4 large servings.

Sweet and Sour Chicken

This is soooo good. Mmmmm...

Recipe Courtesy of Melanie from My Kitchen Cafe

Chicken:
INGREDIENTS
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

DIRECTIONS
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through.

Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
INGREDIENTS
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS
I like to double the sauce recipe, FYI.  Personal preference. :)

Bake until all caramely and gooey (up to one hour) at 325 degrees. Turn chicken every 15 minutes.

Teriyaki Sauce

Common Recipe - Many Sources



INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper



In a small saucepan over medium low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.