Loiusa's Cake

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I made this cake the other day on a lark. It was described as a cake that could be served for breakfast so I made it for the boys. As is typical with many new things I make, the boys were skeptical that it was loaded with vegetables. I assured them that it wasn’t, but they weren’t buying it. Eventually a couple of them tried it and liked it. When one of the boys heard that it had ricotta cheese in it, he patently rejected it. That left more for the rest of us.

This cake is very moist and the flavor and texture reminded me of a pound cake. You don’t need much of it to be satisfied. It’s also not overly sweet. Perhaps it’s considered a breakfast cake because it has an apple grated into it? This is one of those cakes that improves with time so you can definitely make it a day ahead of when you want to serve it. This is ideal for brunch, dessert or with a cup of tea.

If you notice that it’s starting to get really browned on top, cover it with a piece of aluminum foil for the remainder of the baking time.

 

Louisa’s Cake
Recipe from Food52

9 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/4 cups all-purpose flour
1 pinch salt
1 cup fresh ricotta
Zest of 1 lemon
1 Tablespoon baking powder
1 apple, peeled and grated (should yield roughly 1 cup)
Confectioners’ sugar for serving

Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.

Cream the butter and sugar in a stand mixer until light and fluffy (this should take at least 5 minutes – you really want this mixture to be light and fluffy.) On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple. Scrape the batter into the prepared pan, smooth the top and rap the pan on the counter a couple of times. Bake for 30 to 35+ minutes, until the cake is golden brown and the sides start to pull away from the pan.

Cool in the pan on a rack for 10 minutes. Remove the sides of the pan and cool the cake completely on the rack. Sift confectioners’ sugar over the top or serve with seasonal fruit.

Yield: 6 servings

One year ago: Pumpkin Lentil Soup
Two years ago:
Chocolate Crinkle Cookies
Three years ago:
Mallobars
Four years ago:
English Muffin Bread
Five years ago: Rich Chocolate Brownies
Six years ago:
Chocolate-Peppermint Thumbprints
Seven years ago:
Cauliflower and Parmesan Cake
Eight years ago:
Krumkake
Nine years ago:
Peppermint Brownies

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Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter

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These are very quick and easy biscuits and if you’re a baker, you probably have all of the ingredients in your kitchen cabinets. If you don’t happen to have buttermilk, you can make your own. These are incredible right out of the oven. They’re a perfect weekend breakfast treat.

You don’t need an electric mixer for this recipe. It’s all mixed by hand or with a pastry blender. If you want neatly shaped biscuits, you will need a biscuit cutter. We opted for free-form biscuits, so we just dropped the dough onto the cookie sheet.

One of my sons made these on a recent weekend morning. He is an excellent baker. It was cold outside when he made them and they were a warm, welcome treat with a cup of hot tea. They’re not terribly sweet, which is nice too. If you have extra butter, it’s great on toast!

 

Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter
Recipe from How Sweet Eats

Biscuit ingredients:
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder (sifted if yours is very lumpy)
1/2 cup plus 2 tablespoons brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 sticks (3/4 cup) cold butter, cut into pieces
1 1/4 cup buttermilk
2 teaspoons vanilla extract

Butter ingredients:
1/2 cup unsalted butter, softened
3 tablespoons brown sugar
1/2 teaspoon cinnamon
pinch of salt

 

Biscuit directions:

Preheat your oven to 425 degrees Fahrenheit.

In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder and soda. Using a fork, pastry blender or your clean hands, add butter pieces to the flour and mix until coarse crumbles are formed. Add buttermilk and vanilla, stirring with a spoon or a spatula until just combined Don’t overmix the dough. If you need to, you can use your hands to bring the dough together.

Use a 1/4 cup measure or a similarly sized ice-cream scoop to drop batter onto a nonstick baking sheet, or if you’d like the biscuits to be a little neater looking, press the dough on a sheet of parchment paper or a cutting board and use a biscuit cutter to shape the dough into rounds. Bake for 12-15 minutes, or until biscuits are set and slightly golden on the edges. While the biscuits are cooking, make the butter.

Butter directions:

Add all of the ingredients to a bowl and stir until combined.


Yield: 12 – 15 biscuits

 

One year ago: Pumpkin Lentil Soup
Two years ago:
Chocolate Crinkle Cookies
Three years ago:
Mallobars
Four years ago:
Sweet Potato-Sausage Soup
Five years ago: Marcus Samuelsson’s Spiced Coconut Lentil Soup
Six years ago:
Rosemary-Lemon Sandwich Cookies
Seven years ago:
Weeknight Bolognese
Eight years ago:
Chocolate Malted Whopper Drops
Nine years ago:
Mahogany Beef Stew with Red Wine and Hoisin Sauce

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Veggie Nuggets

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This is another attempt to get my four picky eaters to eat more vegetables. Did I succeed? Nope!

I have made these several times now because I love them. The boys? Not so much. I think they’re crazy. I’m hoping that when they’re off to college, somehow their palates will miraculously improve.

Instead of using three cups of broccoli florets, I bought a bag of Trader Joe’s Riced Broccoli and used 1 cup of it. I boiled it quickly before putting it into the food processor with the other ingredients. If you don’t have riced broccoli, the florets work fine.

These freeze and reheat in the microwave incredibly well. I just had a plate of them for lunch.

Veggie Nuggets
Recipe from Real Mom Nutrition

1 cup shredded carrots
3 cups broccoli florets
1 garlic clove
2 eggs
1 1/4 seasoned breadcrumbs, divided
3/4 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 Tablespoon canola oil

Shred carrots (I used my food processor’s shredding attachment).

Steam broccoli in the microwave for two minutes or until tender.

Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in food processor and pulse for 15 seconds or until well combined. Mixture should form easily into a ball. If it’s too crumbly, add water one teaspoon at a time until you achieve the desired consistency.

Form mixture into balls, about a tablespoon each (I use a cookie scoop). You should get about 25 nuggets. Flatten slightly into round discs about 1/2 inch thick.

Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.

Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets. Arrange nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy.

Serve with honey-mustard sauce, ketchup, or other favorite dip.

Yield: About 25 nuggets, but this depends upon how big your make them

One year ago: Pumpkin Lentil Soup/a>
Two years ago:
Giant Bubbles
Three years ago:
Chocolate Sugar Cookies
Four years ago:
Ranch Oyster Crackers
Five years ago: Shrimp Stew with Coconut Milk, Tomatoes and Cilantro
Six years ago:
Pumpkin Chocolate Chip Muffinsl
Seven years ago:
Five-Treasure Fried Rice
Eight years ago:
Cream Biscuits
Nine years ago:
Cinnamon Muffins

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Less Sweet) Sweet Potato Casserole with Butter Pecan Crumble Topping

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I love sweet potato casserole at Thanksgiving, but I find that it’s often more like dessert than a side dish. Don’t get me wrong, when a sweet potato casserole is sweet, it’s certainly delicious, but I wanted to try to make a casserole that was a little healthier. Sweet potatoes have a natural sweetness that doesn’t always need to be enhanced with a lot of brown sugar, unless you’re turing the sweet potatoes into pie for dessert.

For this casserole, I decided to leave out all of the sugar that was supposed to be added to the sweet potato mixture. I wanted to see how a slightly healthier version would fare. I didn’t modify the topping. That part of the casserole is still sweet.

Serve yourself a scoop of this casserole, put a pat of butter on it with a little salt and you have a delicious, slightly sweet, slightly salty side dish. A nice combination and certainly a bit healthier than your traditional sweet potato casserole.

You can easily double this recipe and bake it in a 9×13 baking dish.

(Less Sweet) Sweet Potato Casserole with Butter Pecan Crumble Topping
Recipe adapted from Averie Cooks

Filling:
2 pounds raw sweet potatoes, diced into large chunks and boiled
1 large egg
2 Tablespoons unsalted butter, softened
1/4 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt, or to taste
1/8 teaspoon ground nutmeg
1/8 teaspoon cinnamon

Topping:
2 1/2 tablespoons unsalted butter, melted
1/3 cup light brown sugar, packed
1/4 cup all-purpose flour
1/8 teaspoon salt, or to taste
1/2 cup roughly chopped pecans

In a large stockpot, boil the sweet potatoes until they are fork-tender, about 15 minutes. Drain well and transfer to a large bowl.

Preheat oven to 350F and spray a 1.5 quart baking dish with cooking spray; set aside.

To the sweet potatoes, add the egg, butter, milk, vanilla, salt, nutmeg, and cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Spoon the sweet potato mixture into the baking dish, smoothing the top lightly with a spatula; set aside.

Topping – To a large microwave-safe bowl, add the butter and heat on high power to melt, about 30 seconds.

Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
Add the pecans and toss to incorporate.

Crumble the topping over the sweet potato filling and bake for approximately 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Serve immediately. Left-overs will keep airtight for up to 1 week in the fridge.

Yield: 4-6 servings

One year ago: Tomato, Melted Leek and Feta Galette
Two years ago: Soft Snickerdoodles
Three years ago: Mallobars
Four years ago: Shredded Brussels Sprouts
Five years ago:
Halloween Treats
Six years ago:
Baked Flounder with Tomatoes and Basil
Seven years ago:
Red Lentil Soup with Lemon
Eight years ago:
Spinach and Chicken Tortilla Bake
Nine years ago:
Pumpkin Chocolate Chip Cookies

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No Bake Healthy Breakfast Cookies

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I am still on a quest to find healthy things for the boys to eat. They are all in high school now, three sophomores and a freshman, and although their eating habits have gotten infinitesimally better, and I mean infinitesimally, they are still not great. Until they are off to college, I will continue to search for healthy things for them to eat that I can actually get them to eat. These breakfast cookies are one of them, at least for three of the boys.

These are very easy to make, and if you’re a baker you probably have most of the ingredients in the house. The flaxseed might be the only thing that you have to buy. If you live near a Trader Joe’s, they sell a bag of flaxseed meal that works perfectly in this recipe. That’s what I used.

This recipe is fairly flexible in that you can add additional mix-ins. If you have any kind of dried fruit or nuts in the house, they can be chopped and a Tablespoon can be added to the mixture.

These are a great grab-and-go breakfast or snack that I like to have on hand for busy mornings.

No Bake Healthy Breakfast Cookies
Recipe adapted ever so slightly from Chelsea’s Messy Apron

1/2 cup creamy peanut butter
2 Tablespoons honey or agave nectar
1 teaspoon vanilla extract
Pinch of salt
1/2 cup Rice Krispies cereal
1/4 cup flaxseed or flaxseed meal
1/2 cup old-fashioned oats (not cooked)
1 Tablespoon mini chocolate chips (optional)

Topping (optional):
3 Tablespoons chocolate chips (milk or semi-sweet)
1/8 teaspoon of coconut oil (optional, but it does help the chocolate harden)

 

In a medium-sized microwave-safe bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20-30 seconds and stir until combined.

In that same bowl, add in the rice krispie cereal, flaxseed, oats and mini chocolate chips (if using.) Stir together until completely combined.

Place in the refrigerator for 20-30 minutes for easier forming.

Use a spoon or a small ice cream scoop and your hands to help form balls with the mixture and then flatten the balls to create a cookie shape.

If desired, melt 3 tbsp. of milk or semi-sweet chocolate chips in the microwave with 1/8 teaspoon of coconut oil. Put the melted chocolate mixture in a small Ziploc bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.

Store cookies in an airtight container for 4-5 days or freeze for up to 3 months.

Yield: ~12 cookies, depending on the size

One year ago: Salted Caramel and Chocolate Rice Krispies Squares
Two years ago: Broiled Flounder with Parmesan “Caesar” Glaze
Three years ago: Chocolate Sugar Cookies
Four years ago: Asian Quinoa Salad
Five years ago: Malted Chocolate Madeleines
Six years ago: Ground Turkey Shepherd’s Pie
Seven years ago: Shortbread Candy Bars
Eight years ago: Joanna Pruess’s Molasses Spice Cookies
Nine years ago: Cheddar Apple Frittata

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Sprinkle Cookies

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We are in the throes of finals week in our apartment and it has been stressful. Our 9th graders have never had finals before and the thought of needing to know everything that has been taught since September is frightening for them, especially in subjects like biology and history where the minutia can be overwhelming. They will be happy when the finals are behind them. So will I.  I share their anxiety as they walk out the door for each test.

These cookies are reminiscent of the cookies you get from Italian bakeries, but they are much, much better. Many of the bakery cookies that I have eaten are dry with not much flavor. Not these! They’re delicious, and they’re so pretty that they make me smile when I look at them.

Three out of my four boys loved them. One wouldn’t touch them. When he saw the first batch come out of the oven, the great inquisition began.

“Did you hide any vegetables in these?”

“No, there are no vegetables hidden in these cookies. They’re sprinkle cookies. Don’t they look delicious?”

“Is there yogurt in the batter?”

“Nope.”

“Is there any cheese in them?”

“How’s your studying going? Do you have a lot more to go over?”

“Is there any cheese in the batter?”

I paused. He knew. “Ok, there’s a tiny bit of cream cheese in the batter to give them their bakery-like consistency. I promise you won’t taste it.”

That was the end of it for him. He won’t go near them. You know what? All the more for the rest of us. It’s the story of my life. One day he’ll learn.

 

Sprinkle Cookies
Recipe from King Arthur Flour

3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
1/4 cup cream cheese, softened
2 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
1 large egg
1 cup multi-colored sprinkles

Preheat the oven to 375°F. Line two baking sheets with parchment.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.

Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

Place the sprinkles in a small bowl. Scoop the dough into balls using a small ice cream scoop. Roll each ball of dough in the sprinkles until completely covered. Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about 1/4″ – 1/2″ thick. The cookies will not spread much during baking.

Bake for approximately 10 minutes or until the bottom of the cookies just begin to brown. If your cookies are very thick, you might have to cook them for a minute or two longer.

Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Yield: ~3 dozen cookies

One year ago: Chickpea of the Sea Sandwich
Two years ago: Smooth and Creamy Polenta
Three years ago: Spring Root Vegetable Casserole
Four years ago: Gail’s Rolled Sugar Cookies with Piped Icing
Five years ago: Avocado-Mango Salad
Six years ago: Chocolate Chip Biscotti
Seven years ago: Curried Carrot Soup
Eight years ago: Butterscotch Blondies
Nine years ago: Crispy Salted Oatmeal White Chocolate Cookies

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Cacio e Pepe Potatoes Anna

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This is one of those situations where I knew the recipe was going to be delicious (it was!), and I knew I wanted it posted on the blog so I could have the recipe on hand so I could make it again, but I also knew we didn’t have time to get set up to take a good photo. The one we ended up with is not so great, but the photo brings back excellent memories of a delicious side dish which I will most certainly make often. I love potatoes in almost any form: boiled, sauteed, baked, covered in cheese, etc. This recipe pairs very thinly sliced potatoes with a fair amount of pepper, some butter and Romano cheese. This is another one of those recipes where the final product is definitely greater than the sum of its parts. The recipe is great right out of the oven, and it’s fantastic as a leftover too. You can reheat it for 15 minutes in a preheated oven, or you can choose to heat it in the microwave. That’s what I did and it was still delicious.

You definitely need a mandoline for this recipe. It will create potato slices that all have the same thickness, which is key to having them all finish cooking at the same time. If you like your potatoes crispy, almost like chips, cook yours a little longer than I did. You can cook it until it’s nice and brown and crispy on top. Yum!

 

Cacio e Pepe Potatoes Anna
Recipe from Smitten Kitchen

1/2 cup (65 grams) finely grated aged Pecorino Romano
1 tablespoon (10 grams) potato starch or cornstarch
1/2 teaspoon fine sea or table salt, or to taste
1/2 teaspoon finely ground black pepper, or a larger amount coarsely ground
3 tablespoons (45 grams) unsalted butter, melted, or olive oil
2 pounds (roughly 1 kg) Yukon Gold potatoes, peeled, cut into 1/8-inch-thick, ideally on a mandolin

Heat your oven to 375°F. Combine the cheese, potato starch or cornstarch, salt, and pepper in a small dish. Taste a bit; you want it to have a strong salty-peppery kick, because it’s going to be distributed all over the galette.

Pour 1 tablespoon butter or oil into the bottom of a 9-inch-diameter cast-iron or ovenproof skillet (or pie plate if you don’t have the right pan), and swirl it up the sides. Arrange the potatoes in overlapping concentric circles in a single layer at the bottom of the pan. (This will use approximately a quarter of your sliced potatoes.) Drizzle with 1 teaspoon butter or oil, and sprinkle with 2 tablespoons of the cheese-pepper mixture. You’ll need to repeat this three or four times to use up your potatoes (depending on their size). At the end, you should have about 1 tablespoon cheese-pepper mixture left over; reserve this. Drizzle any remaining melted butter over the top.

To bake: Lightly coat a piece of foil with nonstick spray and cover the skillet tightly with it. Put in heated oven for 35 minutes, at which point the potatoes will be almost tender. Use potholdered hands to press firmly on the foil to compact the potatoes a bit. Remove and reserve the foil and bake for 25 to 30 minutes more, until lightly brown all over. Press again with the foil, remove, then briefly run under the broiler for an even golden-brown finish.

Yield: 6 servings as a side dish

One year ago: Salted Brown Butter Rice Krispie Treats
Two years ago: Texas Sheet Cake
Three years ago: Chock-Full-of-Chips Drops
Four years ago: Soft Batch Dark Brown Sugar Coconut Oil Cookies
Five years ago: Jacques Torres’ Chocolate Chip Cookies
Six years ago: Marinated Swordfish
Seven years ago: Irish Cream Caramel Cheesecake
Eight years ago: Roasted Tomato Caprese Salad
Nine years ago: Blueberry Coffee Cake Muffins

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Frozen Coconut Limeade

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I made these on a warm spring afternoon. Our weather in NYC has been crazy recently. We seem to bounce between hot and cool/cold every couple of days. Last week was in the high 90s and this week it’s back to the 60s. I made these on one of the really warm afternoons, and I’ll continue to make them this summer. They’re a really light, refreshing drink and not too sweet. They may look like a piña colada, but they don’t have nearly as strong a flavor. They’re perfect for kids anyone on a hot summer day. My boys loved them.

Frozen Coconut Limeade
Recipe from Smitten Kitchen

2 1/2 cups crushed or small ice cubes
1 cup coconut milk, well-shaken if from a can
1/3 cup lime juice (from about 3 limes)
3 tablespoons granulated or superfine sugar (more or less to taste)
Lime slices for garnish (if desired)

Blend every thing until it reaches your desired consistency. Pour into glasses and serve.

Yield: ~3 cups

One year ago: Salted Brown Butter Rice Krispie Treats
Two years ago: Texas Sheet Cake
Three years ago: Chock-Full-of-Chips Drops
Four years ago: Coconut-Crusted Shrimp
Five years ago: Indian-Style Mustard Greens
Six years ago: Vietnamese-Style Chicken Salad
Seven years ago: Orange Scones with Chocolate Chips
Eight years ago: Sugar Cookie Bars
Nine years ago: Whole Grain Buttermilk Pancakes

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Farro and Roasted Red Pepper Salad

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Yotam Ottolenghi is an Israeli-British chef whose vegetarian recipes are some of my favorites. With a strong focus on fresh, varied flavors, his dishes are always more that the sum of their parts.

If you’re not used to cooking with farro, give it a try, it’s an “old world grain” that is becoming increasingly popular. It’s high in fiber and has a nice chewy texture. It’s great paired with flavorful dressings like this one.

The original recipe calls for roasting fresh red peppers. I took a short cut and used jarred, roasted red peppers. I also used oregano rather than thyme. Splurge for fresh herbs. Since Ottolenghi is a British chef, his measurements for many things are in grams, which you’ll see below in the recipe. I whipped out my kitchen scale to measure the farro when I made this. If you don’t have a kitchen scale, use a scant 3/4 cup of farro.

The flavors in this dish are unique. The smoky paprika paired with the honey and the allspice make for a bold and delicious dressing. This recipe is a keeper.

Farro and Roasted Red Pepper Salad
Recipe from Yotam Ottolenghi

100g farro
2 jarred, roasted red peppers
10 marinated pitted black olives, quartered lengthways
1 Tablespoons chopped fresh oregano (or thyme leaves)
3 scallions, white and green parts thinly sliced
100g feta, broken into large chunks

Dressing:
Juice of 1 medium lemon
3 Tablespoons olive oil
1 Tablespoon honey
1/2 teaspoon ground allspice
1/2 teaspoon smoked paprika, plus extra
1/2 garlic clove, crushed
1/2 teaspoon fine sea salt

Cook the farro according to the directions on the box. Typically this will take ~25-30 minutes. When cooked, strain it and let it cool.

Whisk all the dressing ingredients in a bowl and set aside.

Slice the red peppers into bite-sized pieces. Put the farro in a big bowl and add the peppers, olives, oregano, scallions and most of the feta. Pour over the dressing and gently mix together. Taste, and add more salt if you like. To serve, pile up the salad on a plate or in a bowl, and finish with the remaining feta and a sprinkling of paprika.

Yield: 2 servings if used as a main dish and 4 servings if used as a side dish

One year ago: Fudge-Striped Shortbread Cookies
Two years ago: Texas Sheet Cake
Three years ago: Chock-Full-of-Chips Drops
Four years ago: Chocolate Sheet Cake with Delicious Vanilla Frosting
Five years ago: Pasta and White Beans with Broccoli Pesto
Six years ago: Carrot-Coconut Milk Soup
Seven years ago: Mexican-Style Slaw with Jícama, Cilantro and Lime
Eight years ago: Vanilla Brown Sugar Breakfast Polenta
Nine years ago: Chick Pea Soup

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Asian Chicken Lettuce Wraps

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This recipe is apparently a take-off on a dish served at P.F. Chang’s, a Chinese restaurant chain. The recipe is easy to throw together and you get a big bang for your buck in terms of flavor. It reminded me of an Asian sloppy Joe (Sloppy Joe’s were one of my favorite school lunches growing up.)

For me, this recipe was a perfect combination of flavor and texture. I loved the crunch of the water chestnuts and the flavor from the hoisin, soy an Sriracha combined with the fresh garlic, ginger (grated on my MicroPlane grater) and onions. This recipe is going into our regular weekly rotation. Next time, I’m going to make it with tofu to see if my vegetarian son will try it.

This recipe is definitely a keeper! Now if I could only get the boys to enjoy the wraps with us.

Asian Chicken Lettuce Wraps
Recipe from DamnDelicious

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in water chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Yield: 4 servings

One year ago: Pistachio-Crusted Cod Fillets
Two years ago: Sautéed Edamame Salad
Three years ago: Chock-Full-of-Chips Drops
Four years ago: Provençal Cherry Tomato Gratin
Five years ago: Black Bean and Pepper Jack Burgers
Six years ago: Strawberry-Orange-Vanilla Smoothie
Seven years ago: Shortbread Cookies
Eight years ago: Sweet Potato Bread
Nine years ago: Asian Salmon Burgers

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