Sunday, September 11, 2011
Hold Yer Horses - It Ain't Fall Yet
Look, they might be selling, but I'm not buying. It does not matter how many ads for school supplies, football games or Halloween costumes I see on TV. It does not matter that the school children are all safely tucked into their classrooms. It doesn't even matter that I succumbed and turned the page in my calendar so that it reads SEPTEMBER. As long as the weather is still in the eighties, it's just not fall. There are no stews or soups simmering away in my kitchen. I have no plans to begin my annual pumpkin bake off in which I try to bake and consume as many pumpkiny treats as I can. I just can't do it. I'm still struggling with my decision to turn off the air-conditioning.
Luckily, I still have some recipes left that aren't trying to hurry summer out the door. These lettuce cups are sort of seasonless, but are delicious and really sort of low effort if you're into that sort of thing.
SUPER TASTY LETTUCE WRAPS
1 lb ground turkey (or beef, whatever)
1 T vegetable oil
1 cup chopped onion (about a medium onion)
2 minced garlic cloves
1 T soy
1/4 C hoisin
1 t rice wine vinegar
2 T sesame oil
1 t sambal
1 C cashews
head of lettuce (hey, I only had romaine, so I made do, although Boston would be nice)
gluten-free note: make sure to find gluten free soy sauce and hoisin (Premier Japan makes a gluten-free hoisin). Rice vinegar is gluten free and sesame oil should, although check the label of sesame oil for additives. Sambal is gluten-free as far as I'm aware.
Put the oil in the pan and heat the pan to medium. Toss in your onions and garlic and cook for 1-2 minutes. Then add your ground meat. Break up the meat as it browns (5-10 minutes). Then add soy, hoisin, vinegar, sambal, sesame oil. Toss gently so the sauce is throughout the meat. Cook for 1-2 more minutes, then add the cashews. Scoop the warm mixture onto your lettuce leaves. You can fold these up to eat them.