Monthly Archives: October 2012

Turkey Fried Rice with Potato Chips

When you see a recipe that includes potato chips as a garnish, you don’t have a choice. You make it. And I don’t even like potato chips.

There is, however, something trendy about using junk food in gourmet or (like mine) normal weeknight meals. This trend continues on shows like Top Chef and inside the doors of Momofuku Milk Bar.

Here, the potato chips add two key elements: crunch and salt. Sprinkled on top of your lean meat mixed with rice and seasonings – egg to hold it together, green onions for color – it’s a nice first flavor as you bite down. Honestly, it doesn’t dramatically change the dish, but it’s fun. And you better bet your kids will try this if they see potato chips are involved.

Adapted from a former Top Chef himself, Angelo Sosa…

Turkey Fried Rice with Potato Chips

Ingredients (serves 4):

  • 3 T canola oil
  • 2 T minched fresh ginger
  • 1 T minced garlic
  • 1 T minced lemongrass bulb
  • 4 oz. ground turkey
  • 1/2 tsp salt
  • 2 large eggs, beaten
  • 2 C. cold cooked rice (I used brown rice)
  • 1/4 c. soy sauce
  • 1 T toasted sesame oil
  • 4 scallions, thinly sliced
  • 1/4 c. chopped mint
  • 1/2 c. plain potato chips, crushed
  • Sriracha hot sauce, for serving

Heat large saute pan or wok until very hot. Add oil, ginger, garlic and lemongrass and saute 1 min. Add turkey and salt and stir-fry until turkey is just cooked through, about 3 min.

Push turkey to side and add eggs, cooking until just set. Add rice and stir-fry until heated through, 3 min. Add soy sauce and stir until absorbed, about 2 min. Stir in sesame oil and transfer fried rice to bowls.

Top with green onions, mint, crushed potato chips and Sriracha to taste.

Enjoy, friends! xoxo

Easy Tomato Soup with Gruyere Grilled Cheese

Seasoned to Taste - Easy Tomato Soup with Gruyere Grilled Cheese

It has finally started smelling like fall. Damp leaves replaces humid heat rising from asphalt, hearty rosemary and sage replaces the floral basil and mint. Cold, achy darkness replaces sunny mornings.

And so you make soup. Because you need to smell onion caramelizing in oil, see steam rising from a bowl and taste something smoothing going down the ol’ pipe.

Most people grow up with Campbell’s tomato soup along with Goldfish crackers, Saltines or Kraft grilled cheese sandwiches. I wouldn’t allow tomato soup to touch my lips until a few years ago, and only if copious amounts of basil and cream were added. And only because children forced me too. Mom always said kids bring karma full circle.

I found a super simple, but excellent and satisfying tomato soup recipe in the recent Food Network magazine, which I adapted to my liking. Adding tomato paste really deepens the flavor, and using crushed tomatoes omits the need for a blender – unless you have an immersion blender and then I am jealous!

With it, I made Gruyere grilled cheese sandwiches – bread slathered with melted butter, then Dijon mustard, Gruyere cheese and a crack of pepper. Press on hot surface of your choice.

Easy Tomato Soup

Ingredients (serves 3-4):

  • 3 T EVOO
  • 2 medium yellow onions, chopped
  • 3-4 cloves garlic, minced
  • 4 c. good chicken stock or broth
  • 1 28-oz can crushed tomatoes (splurge on San Marzano, please) – even the herbed kind are good
  • 1 T tomato paste
  • Kosher salt and black pepper
  • 1/2 c. heavy cream

In Dutch oven, heat olive oil over medium, then add onions. Cook 15 min., stirring, until golden brown. Add garlic and cook 1 min. more. Stir in tomato paste, stock, tomatoes 1 T salt and 1 tsp pepper. Bring soup to boil, then reduce to simmer 15 min. Stir in cream and cook another 10 min.

Meanwhile, make up your favorite type of grilled cheese. You can even cut them into bits and use them like croutons. I went classic:

Seasoned to Taste - Easy Tomato Soup with Gruyere Grilled Cheese

Surprising how much flavor the soup had, when I was used to the canned variety.

Enjoy, friends! xoxo