tweak and nourish

Last week, I cooked ASIAN TURKEY PATTIES. My husband raved about it when I gave him a test piece to taste and critique. He said I didn't need to add anything. Then came my dilemma: I won't be able to replicate it because I don't have a recipe! I checked my phone right away to check if I took a photo. LOL. Yes, I did! So I zoomed in to see what I put in the mixing bowl and started to write the ingredients. Here goes: ground turkey, grated ginger, chopped cilantro, pinch of brown sugar, sambal, hoisin, ground onion, ground garlic, green onions, Panko bread crumbs, salt and pepper. Pan fry or sear then bake in the oven.

The following day, I went to the grocery store and bought more ground turkey to test if I can make it again. This time, I saved some patties in the freezer. I also made another dish for BAKED SPRING ROLLS. I added shredded carrots to the mixture and wrapped in Vietnamese rice wrappers. The rolls were then coated with olive oil before baking in the oven at 350F for 30 mins.

For leftovers, I cut up the cooked turkey patties and made a RICE BOWL with brown rice, sauteed kale, diced cucumber in sweet chili sauce, shredded carrots and cilantro. I also made OMU RICE that my husband couldn't resist eating. He liked it so much that he cut up a piece from the second plate (see photo). For OMU RICE, I sauteed shredded carrots and frozen peas with Grapeseed oil and minced garlic. Add hoisin, toasted sesame oil, and soy sauce. Add cooked rice and mix thorougly. Set aside. In a mixing bowl, beat 2 -3 eggs depending on the amount of rice. Add a dash of soy sauce. In a nonstick pan, pour a thin layer of egg mixture all around the pan. Add rice on one side of the egg and flip the egg on other side to cover the rice just like an omelet.

ASIAN TURKEY PATTIES

BAKED SPRING ROLLS

OMU RICE

Prepped for the freezer:)