Braise the Roof

Case of the Tuesdays

November 2, 2010 at 8:05 pm 9 comments

I know I sound like Amy right about now, but I totally have a case of the Tuesdays.

It was one of those days when I had so much going on and so much running through my head that it was super difficult to concentrate on my work and I couldn’t wait to come home and put on my sweatpants.

Oh, and do some laundry.  But that’s neither fun nor exciting, so we’ll just pretend that I’m important enough to have a butler that does my laundry for me.

Ok so “laundry” might not be in a butler’s job description, but I’ve always wanted someone to buttle for me and I don’t particularly enjoy doing my own laundry.  So there.

Having a rough day also means that I’m craving comfort food.  Technically, I crave comfort food every night, but that’s neither here nor there.

I wanted to make some healthy comfort food, though, a) because I’m trying to clean up my eats a little bit and b) because I started Insanity this morning.

Oh yes I did.  Eeek!  I’m not going on a diet for this program (diet is such a dirty little word anyway) but I want to see how great my results will be if I add some effort to improving what I put into my mouth in addition to kicking my own butt 6 mornings per week.

So, comfort food that’s healthy.  I see meatballs in my future…

I made Spicy Thai Turkey Meatballs with Coconut Sauce

The meatballs are just an easy combo of 1 package ground turkey breast (check the package- not all ground turkey is just breast meat and can have 16g fat/serving), 1/2 a yellow onion, a couple minced garlic cloves, spices (1 teaspoon each of ginger, basil, turmeric, cumin, and 1/4 teaspoon cinnamon), 2 t Thai chili paste, a bunch of cilantro, 1/2 cup breadcrumbs and an egg.

Combine everything in a bowl and mix with your piggies.  (ie, hands.  Sorry, I thought I was a kindergarten teacher there for a minute.)

I baked them in the oven at 375° for about 20 min, til they weren’t pink in the middle.

The sauce was ridiculous. Here’s what I used:

3 T minced onion

1 clove garlic, minced

1 T brown sugar

1/4 t cinnamon

1/2 t each cumin, basil, ginger, turmeric

1 1/2 T Thai chili paste

1/4 cup chicken stock (or broth)

1 can light coconut milk

1 T soy sauce

salt

2 T minced cilantro

1 t corn starch

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Saute onion and garlic over medium-high heat until translucent.  Add brown sugar, chili paste and spices to pan.  Add chicken stock and let simmer until most of the broth evaporates.  Stir in coconut milk and soy sauce.  Create a slurry by combining corn starch with 2 t of water and pour into the sauce.  Add cilantro and simmer until slightly thickened.

I sort of winged it with this recipe.  I’m wild like that.  Somehow this recipe was genius and turned out really, really well.  I don’t say that lightly.

It’s like a hug in food form.

Aahh, much better.  And tomorrow’s already hump day!

Entry filed under: Uncategorized. Tags: ethnic eats, home cookin'.