Ginger Stir Fry

I have been cooking more lately, but I haven't had a chance to write up the recipes until now. Last week I felt like a change from our usual ground turkey stir fry. And I thought if it was more saucy there would be a chance Tommy would actually eat the rice too. And I was right! So far this is the only stir fry recipe I've made that Tommy enjoyed. He ate all of the turkey and rice and tried the veggies. It's really good as is or with more chili garlic sauce to give it a kick.

Ginger Stir Fry

20 oz ground turkey
3 bell peppers, sliced into matchsticks
12 oz cremini mushrooms, sliced
1/4 cup chicken broth
2 Tbsp oil, divided
2 Tbsp coconut aminos
1 Tbsp + 2 tsp gluten free soy sauce
1 Tbsp potato starch
1 tsp chili garlic sauce
1 tsp sesame oil
1 tsp fish sauce
1/2 tsp ground ginger

Serve over white rice (I make 2 cups of dry rice)

1. In a small bowl, whisk together the chicken broth, coconut aminos, potato starch, 1 tablespoon soy sauce, chili garlic sauce, sesame oil, fish sauce and ground ginger. 
2. Cook the ground turkey in a large non-stick skillet or a dutch oven sized pot over medium heat. When the turkey is almost cooked through, add 2 teaspoons of soy sauce. 
3. Place the cooked turkey in a large bowl. Add 1 tablespoon of oil. Saute the bell peppers until tender. Add the peppers to the large bowl.
4. Add the remaining tablespoon of oil to the pan. Saute the mushrooms for a few minutes until they are just tender and beginning to brown. 
5. Add the turkey and bell peppers back to the pan. Pour the sauce over the top. Stir until well combined and everything is warm. Serve over steamed rice.

Potato Crusted Salmon with Brussels Sprouts and Mushroom Hash

Last night we made my Potato Crusted Salmon again. I tweaked the recipe just slightly so that I could cook the salmon and the veggies at the same time. I used tin foil to line the dish instead of parchment paper. I liked the foil better since it contained all the extra fat and cleanup was a breeze. I don't care for salmon skin, so when I serve this dish, I just scoop the salmon off the dish and leave the skin behind. I recommend only cooking as much salmon as you'll eat in that seating. Reheated cooked fish is one of my least favorite foods. Although I imagine if you reheated it in the oven it would be way better than the microwave.

We all loved this salmon dish. It's a great kid-friendly, bang for your buck way to cook salmon. Tommy ate every bit of his salmon and a little of the veggies too. 

Brussels sprouts tend to get a bad wrap. They can be super delicious as long as they're cooked well and not mushy. My favorite way to make them is to roast them in the oven. This time I used a mixture of Brussels sprouts, mushrooms and onion. Delicious! If you have any leftover veggies, they're great the next day heated in a skillet and served with fried eggs on top. 

Potato Crusted Salmon - Version Two

1 lb salmon fillet
1 cup potato chips (I used Kettle Brand Krinkle Cut)
4 Tbsp (1/2 stick) Earth's Balance Vegan Buttery Sticks
1/2 tsp black pepper
1/2 tsp smoked paprika

1. Preheat oven to 425°F. Line a rimmed baking sheet with tin foil.
2. In a large microwave safe bowl, melt the Earth's Balance spread (about 30 seconds).
3. Add the potato chips and crush the chips with the back of a measuring cup. Stir in the seasonings.
4. Lay the salmon skin side down in the dish. Press the potato mixture on top of the salmon.
5. Bake for 25 minutes. 

Brussels Sprouts and Mushroom Hash

1 lb Brussels Sprouts

12 oz Cremini Mushrooms

1 medium onion

3 slices bacon

1 Tbsp balsamic vinegar

1/2 tsp black pepper

1/2 tsp smoked paprika

1/4 tsp salt

1. 1. Preheat oven to 425°F.

2. Pan fry the bacon until crispy, and reserve the bacon grease.

3. Trim a small slice from the stem of the Brussels sprouts and remove the outer layer of leaves. Cut in half.

4. Cut the mushrooms into chunks and dice the onion. 

5. In a 9 x 13 baking dish, mix the veggies, bacon grease and seasonings (except for the vinegar).

6. Cook for 25 minutes, stirring once. 

7. Add the crumbled cooked bacon and the balsamic vinegar to the veggies. Bake for an additional 5 minutes.