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Recipe: Thai Turkey Lettuce Cups
If you are in a hurry for dinner try these Thai Turkey Lettuce Cups that can be prepared in less than 30 minutes.
Giada De Laurentiis, the Food Network star and cookbook author, might not live just like you and me (we're assuming she lives more fabulously), but she says, in her new book, that she faces the same difficult task at the end of a workday: Too tired to cook something complicated and labor-intensive, she still wants something tempting for dinner.
Hence, "Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner" (Potter, $35). In it, she promises dinners that can be made in less than an hour, and she delivers plenty of variety to break up the routine, such as halibut sandwiches with sun-dried tomatoes, fresh herbs, capers and arugula, and Asian chicken salad with a soy-rice vinegar dressing.
We picked a fast dish, well within our 30-minute limit — her Thai turkey lettuce cups, and enjoyed its bright flavors.
De Laurentiis suggests serving the lettuce cups with sticky rice. A crisp white wine would be a refreshing counterpoint to the tang of the sauce.
Thai Turkey Lettuce Cups
Makes 4 servings
1/3 cup fresh lime juice (about 5 limes)
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons Thai fish sauce
2 tablespoons honey
3 tablespoons canola oil
1/2 red onion, diced
3 small shallots, thinly sliced
1 piece (4-inches long) lemongrass, minced (about
1 Thai or serrano chili pepper, stemmed, thinly sliced
1 pounds ground turkey, preferably dark meat
1/4 teaspoon salt
Freshly ground pepper
1/2 cup chopped fresh mint leaves
1 head butter lettuce, leaves separated
1. Whisk together the lime and lemon juices, fish sauce and honey in a small bowl.
2. Heat the oil in a large skillet over medium heat; add the onion, shallots, lemongrass and chili pepper. Cook until the vegetables begin to soften, 5 minutes. Add the turkey; season with salt. Cook, stirring often, until the meat and vegetables are cooked through.
3. Add the dressing; cook 2 minutes. Remove from heat; stir in the mint. Season to taste with salt and pepper. To serve, divide lettuce leaves among 4 dinner plates. Spoon mixture into leaves.
Note. For the lemongrass, peel off the tough outer layers to expose the tender inner part.
From "Weeknights with Giada," by Giada De Laurentiis.
Per serving: 414 calories, 23 g fat, 4 g saturated fat, 112 mg cholesterol, 19 g carbohydrates, 35 g protein, 948 mg sodium, 1 g fiber.