Friday, April 17, 2015

Turkey Float

Turkey meatballs, fresh veggies and local pasta in an lime and ginger broth filled a bowl where we didn't leave a spoonful.  The recipe was inspired by Maria Elia in her Full of Flavor Cookbook.  Here's how I made it:

Turkey Meatballs

(Made 10)

Mix in food processor:
4 ounce raw turkey breast
1/4 cup onions
1/2 inch piece fresh ginger, peeled
1 garlic clove
1 mini red sweet pepper
1/2 cup arugula
1 egg white
2 tablespoons wheat germ
Shape into balls with 1 tablespoon scoop.
Bake at 325 F for 15-20 minutes, until internal temperature reaches 165 degrees.

Asian Broth with Vegetables

(Serves 3)

Bring to a boil.  Lower heat and simmer 10 minutes.
2 cups low sodium chicken broth
1 cup water
2 mini sweet peppers, cut in rings
1 teaspoon grated fresh ginger
1 stalk celery, diced
1/4 cup onion, diced
1/2 cup yellow squash, sliced
1 ear of corn, cooked and shucked
4 mushrooms, sliced

Add meatballs, noodles, and arugula.
Heat for 8-10 minutes.
1/3 cup arugula 
2 ounce spinach spice noodles

Garnish with lime wedges and bean sprouts.
1/2 lime, cut in wedges
2 tablespoons fresh sprouted mung beans

Happy Friday!


No comments:

Post a Comment