Stuffed Peppers with Turkey and Rice

Main, Poultry | October 18, 2016 | By

Asian Caucasian is all about healthy and flavorful, and these tasty stuffed peppers are no exception! They’re a piece of cake to make!  The ground turkey “stuffing” packs a slight punch with Asian spices, jalapeño peppers, and red chili paste. Gotta include healthy kale and brown rice. Top with your favorite herbs, like fresh cilantro. Did I mention it was good for you? 🙂 

Stuffed Peppers with Turkey and Rice
 
Author:
Serving Size: 4
Ingredients
  • 4 large red and yellow bell peppers, seeded (tops removed and chopped)
  • 2 tablespoons canola oil
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, seeded and chopped
  • 2 shallots, chopped
  • 1 8 oz. package button mushrooms, finely chopped
  • 1 tablespoon fresh ginger, minced
  • Pinch of Kosher salt
  • 1 pound ground turkey
  • ¾ cup cooked brown rice
  • 2 cups frozen or fresh chopped kale
  • ½ cup light coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon sambal oelek (red chili paste)
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
Instructions
  1. Preheat oven to 350 degrees. In a shallow baking dish place bell peppers open side up and place in the oven for 15 minutes until peppers are just soft. Remove from oven and set aside.
  2. Meanwhile, heat canola oil on medium high heat in a large sauté pan. Add garlic, chopped bell peppers, jalapeño peppers, and shallots. Cook until softened, about 3 minutes. Add in the ground turkey and cook until slightly browned. Add in mushrooms and ginger and cook another 2 minutes. Season with salt and stir in brown rice and chopped kale.
  3. In a small sauce pan on another burner, heat coconut milk, red curry paste, and sambal oelek on medium high heat until just boiling. Stir sauce into sauté pan with other ingredients. Sprinkle in cilantro and squeeze of lime juice.
  4. Stuff bell peppers with the mixture and place back in the oven for 25 minutes until the mixture is heated through. Serve immediately.
Notes
Sambal oelek can be found at specialty Asian markets and select grocery stores.

 

Roasted Thai Butternut Squash Dip

It’s fall!  I’m definitely feeling the chill in the air, which always makes me focus on butternut squash recipes. This awesome Roasted Thai Butternut Squash Dip will rock your world!  You can use this flavorful dip with veggies, pita bread, or Indian naan bread — or just use a spoon!  Doesn’t matter, it’s that good!  It’s creamy and has a touch of heat. I even used this butternut squash dip to stuff a chicken breast.  So many options! Make it easy on yourself, buy the butternut squash already peeled and cubed so you don’t lose a finger slicing it up. Note to self!

Roasted Thai Butternut Squash Dip
 
Author:
Serves: 8-10
Ingredients
  • 3 cups cubed butternut squash
  • 1 cup diced onion
  • 5 whole garlic cloves, peeled
  • 1 tablespoon olive oil
  • Salt and pepper
  • 8 ounce block cream cheese, softened
  • ¼ cup coconut milk
  • 1 ½ tablespoons sambal oelek (Thai red chile paste)
  • 1 teaspoon fish sauce
  • 2 teaspoons toasted sesame oil
  • ¼ cup fresh cilantro
  • Garnishes:
  • 1 scallion, sliced
  • Chopped peanuts
  • Chips for serving
  • Cilantro for garnishing
Instructions
  1. Preheat the oven to 400°F. Spread the squash, onion, and garlic cloves out in an even layer onto a baking sheet. Drizzle with olive oil and toss to coat the veggies. Sprinkle with salt and pepper.
  2. Roast in the oven for 30-35 minutes, tossing occasionally, until the veggies are caramelized and the squash is very tender. Broil for a few minutes to make sure they are caramelized.
  3. Allow to cool slightly and then transfer everything to a food processor.
  4. Add the cream cheese, coconut milk, sambal oelek, fish sauce, and sesame oil to the food processor. Pulse to combine the ingredients. Add a little salt and pepper and then run the machine until everything is super smooth and creamy. Taste to check for seasonings.
  5. Garnish with scallions, cilantro and peanuts. Serve with your favorite chips for dipping.
Notes
Sambal oelek can be found at select grocery stores and specialty Asian markets.
Adapted from: http://yestoyolks.com/2015/12/18/thai-butternut-squash-dip/

 

Vegetarian Frittata with Shiitake Mushrooms

Vegetarian Frittata

Main, Vegetarian | October 4, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel.

Asian Caucasian Recipe Videos

Skip breakfast?  Never!  Wait until you try this simple Asian vegetarian frittata that you can eat for breakfast, lunch or dinner!  I love eggs, (probably eat too many of them!) and this dish is loaded with healthy veggies like shiitake mushrooms, bell peppers, and kale.  You can throw in whatever veggies are in your fridge, and even some protein.  That’s why I love making frittatas.  Everything but the kitchen sink – Voilà!

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5.0 from 1 reviews
Vegetarian Frittata with Shiitake Mushrooms
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon canola oil
  • 1 shallot, chopped
  • 3 green onions, sliced
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, chopped
  • 1 cup red bell pepper, seeded and small diced
  • 2 red Thai chili peppers, seeded and chopped
  • 1 cup frozen chopped kale
  • 1 cup shiitake mushrooms, stems removed and sliced
  • 6 whole eggs
  • 6 egg whites
  • 2 tablespoons light soy sauce
  • 1 cup fresh bean sprouts
  • ½ cup fresh cilantro, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large cast iron skillet over medium-high heat, heat the oil (make sure to coat the sides of the pan with the oil). Add the shallots, green onions, ginger, and garlic and sauté for 1 to 2 minutes until translucent. Add the red bell pepper, Thai chili pepper, kale, and shiitake mushrooms, and sauté for 3 to 4 more minutes until just done.
  3. Meanwhile, in a medium bowl, whisk together the eggs and the soy sauce (do not over mix!). Add to the skillet on top of the vegetables. Cook over medium heat for 8 to 10 minutes until the edges start to set around the sides of the skillet, about 5-7 minutes.
  4. Remove from stove and place the bean sprouts over the eggs. Sprinkle with fresh cilantro. Place skillet in the oven and bake just until top is set, about 10 to 12 minutes.
  5. Set oven to broil. Broil the frittata for 30 seconds just to brown the top. Cut into wedges garnished with cilantro when ready to serve.

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