Feels good to be back in my kitchen.
I was in Oregon for 2 weeks visiting friends and family for the holidays and finishing the close of the sale of my business.
So it really does feel like a fresh new start for the new year.
Being gone for 2 weeks, you can only imagine what my house looked like when I got home.
The kids did great trying to hold down the fort. But they are kids after all. It took me a few hours to get my kitchen back to my standards. I went into a bit of a tizzy there for a while, but I am over it and all is back to normal here at the Silbaugh house.
Tonight I decided to do an Asian fusion night.
One of our favorite things to have is pot stickers.
I have made gluten free pot stickers in the past. But tonight I am going for a dough-less pot sticker. Mostly because I am working on reducing calories for the new year. I was going through my Martha Stuart Living magazines and I found exactly what I was looking for. Here is the recipe I used, adapted from Martha Stuart.
1/4 cup braggs amino acids -or- 1/4 cup gluten free soy sauce
3 Tablespoons water
3 tablespoons rice vinegar
3 Thai Chiles finely chopped
1 tablespoon freshly grated ginger
2 garlic cloves finely minced
2 scallions finely chopped
1 pound ground turkey
1 tablespoon sesame oil
butter lettuce leaves
Combine all ingredients except butter lettuce leaves and sesame oil. Mix well.
Form Mixture into 24 balls.
Brush meatballs with 1 teaspoon sesame oil on a baking sheet.
Broil 8 inches from the heat source until golden brown and cooked through. 8 minutes.
Arrange Lettuce Leaves and top each with one meatball.
Drizzle Dipping sauce on top and serve.
Use the butter leaf lettuce as the vehicle for your meatball. No Silverware needed.
Dipping Sauce Recipe:
3 tablespoons braggs amino acids or gluten free soy sauce