October 14, 2005. Here are the recipes for this week’s edition of So Much On My Plate. Enjoy!<\/p>\n
Thai Turkey Soup Serves 4<\/p>\n
Boiling water
4 cups homemade turkey stock or low-salt chicken broth
4 1\/8-inch-thick rounds fresh, frozen or dried galangal* or fresh ginger
4 Kaffir lime leaves*
2 tablespoons fish sauce or soy sauce
4 baby bok choy, trimmed and washed
2 cups diced cooked turkey meat (about 10 ounces)
Fresh Thai basil leaves* or mint leaves
Lime wedges <\/p>\n
(optional)
3 1\/2 ounces medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths
Bean Sprouts
Hot chili oil<\/p>\n
If using the noodles, place them in a large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.<\/p>\n
Combine stock, galangal or ginger, lime leaves and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard galangal\/ginger slices and the lime leaves. Return stock to boil. Stir in baby bok choy and the turkey; simmer until turkey is heated through, about 3 minutes, then stir in the noodles if using.<\/p>\n
Ladle soup into bowls. Serve, allowing diners to top each serving with Thai basil or mint leaves, bean sprouts, chili oil, and lime wedges to squeeze over. <\/p>\n
*These items are available in the Asian foods section of most supermarkets. Many Asian groceries in more suburban areas will carry dried or frozen galangal and Kaffir lime leaves.<\/p>\n
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End of Season Succotash Serves 4 as a side dish<\/p>\n
Succotash is traditionally made with corn, lima beans and bell peppers. Since I hate lima beans, I\u2019ve substituted green beans, and given a variety of options for the corn.<\/p>\n
Ingredients: <\/p>\n
1 tbsp. butter
1 red bell pepper, cored and cut into thin strips
\u00bd pound green beans, trimmed and cut into 1-inch lengths
kernels sliced from one fresh cob of corn, or 1 cup frozen corn, or 1 can of cut baby corn
salt and pepper to taste
a handful of fresh basil leaves, chopped<\/p>\n
Bring a large pot of salted water to a boil and drop in the beans. Blanch for 2 minutes, then drain and refresh in a bowl filled with cold water and ice. Drain again. (this helps set the nice green colour in the beans and stops the cooking process)<\/p>\n
Melt the butter in a large frypan over medium heat, then toss in the bell peppers. Saut\u00e9 for a few minutes until they just soften, then add the corn, stir and fry for 2 minutes, then add the beans and mix. Add salt and pepper to taste, and stir in the chopped basil just before you are ready to serve the dish.<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"
October 14, 2005. Here are the recipes for this week’s edition of So Much On My Plate. Enjoy! Thai Turkey Soup Serves 4 Boiling water 4 cups homemade turkey stock or low-salt chicken broth4 1\/8-inch-thick rounds fresh, frozen or … Continue reading