Healthy Bolognese Recipe

Time has flown by and it's time for Spring recipes.  But first I'm going to share a recipe for a dish I crave the most all year around...Bolognese.  However, in this recipe I use ground Turkey and tons of Veggies, more specifically Kale.  Of course you can sub in Spinach, Collards or your favorite leafy green vegetable.  Here's a look at what else I've been up to.....  

Good ol' Spaghetti & Meatballs and Eggplant Parmesan

Rutabaga Sausage Bites

Smoked Salmon Flatbread with Sweet Peppers and Arugala

Shrimp & Grits

Srriacha Spiked Wings

Spaghetti Bolognese

Turkey Bolognese with Vegetables

1 lb ground Turkey
1 cup yellow onion, small dice
1 cup carrots, small dice
1 cup celery, small dice
2 cups mushrooms, sliced
2 cups Kale, diced (I like Tuscan Kale)
1 lb can of diced tomatoes
1 cup of red wine
2 T of tomato paste
1/4 cup Milk or Cream (optional)
2 T oregano
1 T fennel (I like whole seeds but ground is fine)
2 bay leaves
Salt and Pepper

1.  Brown/sear ground turkey over medium high heat with olive oil in (Dutch oven works best or shallow pot)
2.  Remove ground turkey and place aside.  Add olive oil, onions, carrots, celery, and sweat until fragrant and softened, about 2-3 minutes.
3.  Add tomato paste, stir and cook for 1 minute.  Add red wine to de-glaze pan, then add reserved ground turkey, oregano, fennel, black pepper, bay leaves, mushrooms, Kale, and diced tomatoes.  Bring to boil then simmer on low/medium low with lid for 2 hours, stirring every 20 minutes. 3 hours if you can for a richer, well rounded taste.
4.  Season with salt.  Finish with milk or cream if you'd like.
5. Eat over pasta or make a lasagna!

The Life of a Traveler

New sights, eats, and not a care in the world.  Here's where I've been and ate thus far in 2013.....

Hawaii

Snorkeling off the coast of Maui and running into Humpback whales

Mama's Fish House in Maui - Surprisingly awesome crab cakes 

Baldwin Beach, Maui

Ultimate Hawaiian Breakfast - Loco Moco and Banana Pancakes 

San Francisco

Tomales Bay - an hour North of SF - Oysters are amazing

Feasting at Brenda's in SF - Shrimp & Grits, Biscuits & Gravy, Jambalaya

Love this Banh Mi Thit from Saigon Sandwiches - #1 on my list now

 Work Travel - Memphis/Mississippi

Fly to Memphis then drive 1 - 1/2 hour South to Batesville, MS

Famed Memphis Rendezvous Ribs - Lamb Riblets are recommended

BBQ-ing it out - Central BBQ in Memphis

2013

No resolutions this year but just wishes....

To indulgent meals.....

to taking the road less traveled....

to rainbows and butterflies...

and....

“the only people for me are the mad ones, the ones who are mad to live, mad to talk, mad to be saved, desirous of everything at the same time, the ones who never yawn or say a commonplace thing, but burn, burn, burn like fabulous yellow roman candles exploding like spiders across the stars.” 

― Jack Kerouac

Happy New Year!

Shaved Brussel Sprout Salad

Searching for that next new recipe for Christmas dinner?  Look no further.  There seems to always be hearty, heavy dishes on the table but how about something light that speaks to the Season.  Check out my recipe for a Shaved Brussel Sprout Salad below. People will love it even if they don't like Brussel Sprouts! 

Take a look at what else in happenin' in the kitchen.....

Stuffed Portabello Mushroom with Butternut Squash, Caramelized Onions, Goat Cheese

Meatloaf stuffed with Kale, Mushroom Red Wine Reduction, Twice Baked Potato

Swedish Meatballs, Eggplant Red Pepper Agrodulce, Celery Root Mash

Roasted Tomato Soup and Grill Cheese Croutons

Braised Icelandic Lamb Shanks

This turns into.....

This!!!  Brussel Sprout Salad

Brussel Sprout, Apple, Pomegranate Salad
Serves 4

16-18 Brussel Sprouts, medium sized (shaved either by hand or on a mandoline)
1 Apple (Gala or Fuji, thinly sliced)
1 cup Pomegranate Seeds
1/2 cup Almonds (toasted and crushed)
3/4 cup Lemon Vinaigrette
Salt and Pepper as needed

1.  Mix brussel sprouts, apples, and lemon vinaigrette.
2.  Salt and pepper as needed.
3.  Top and sprinkle with almonds and pomegranate seeds.

Vinaigrette
1 /4 cup Lemon juice
1 T Honey or Agave
1/2 cup Olive Oil
1/2 T of Garlic (minced)
1/2 T of shallots (small dice)
Salt and Pepper

1.  Mix lemon juice, garlic, shallots, and honey together until evenly incorporated.
2.  Slowly mix in olive oil.
3.  Salt and pepper as needed.

My Grandparents and the American Dream

Most recently, my Grandfather's book titled 'My Life' (soon to be available in the Library of Congress) was translated to us, Grandkids in English.  In the book my Grandfather talks about his journey from childhood, my Grandmother, having 11 children, life as a Mandarin, the Vietnam War, and living in the United States.  He remembered everything including what he ate and drank through his whole life in such detail, amazing!

When I was a kid, we'd have dinner every Tuesday night together.  All my aunts and uncles would get together around awesome Vietnamese dishes. Those memories have made me cherish food, family, and of course is one of the reasons why I cook.

Unfortunately, my Grandfather and Grandmother passed away without knowing how much I loved food.  So it's always very special when I cook for my family.  Thank you Ong and Ba for everything....which includes living the American dream.

Spinach and Feta Flatbread & Housemade Fennel Sausage and Leek Flatbread

Kale, Cauliflower, Belgian Endive Bagna Cauda Salad

Yucatan Chicken Pibil

Chicken Pibil, Mushroom Quinoa, and Brussel Sprouts

Hayley the Sous Chef sugaring up the Butternut Squash Creme Brulee

Aunt Trang, Cousins and Uncle Truong

The West sidddeeee Cousins