I had a friend over for lunch the other day and served her this hearty stew filled with Asian-flavored turkey meatballs and crunchy vegetables in a light coconut broth. It was colorful, flavorful and satisfying. I only wish I had doubled the recipe! 

When I was at the store buying ingredients for the soup, the Roma tomatoes were pretty sad looking so I went with 3/4 cup of canned diced tomatoes (drained) instead. For a fun presentation, eat the soup with Asian soup spoons (available at many kitchen stores and Asian markets). Enjoy!

Singapore Turkey Stew
-adapted from The Sunset Cookbook (Oxmoor House, 2010)

Notes: If you can’t find Chinese five spice, substitute equal parts ground cinnamon, ground cloves, ground ginger, and ground anise seeds.

Makes 4 servings

1 pound ground lean turkey
1/2 teaspoon Chinese five spice (see notes)
1/2 teaspoon hot chili flakes
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13 1/2 oz.) coconut milk
1 can (14 1/2 oz.) fat-skimmed chicken broth
1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces
1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
(I used 3/4 cup diced canned tomatoes, drained)
1/4 cup drained canned sliced water chestnuts
1/4 cup thinly sliced green onions
1 tablespoon lime juice
1 tablespoon soy sauce
3 tablespoons chopped fresh cilantro leaves

In a large bowl, mix ground turkey, five spice, chili flakes, and salt. Shape mixture into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly.

Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, turning frequently, until lightly browned all over and barely pink in the center (cut to test), 5 to 7 minutes. Using a slotted spoon, transfer to a plate.

Add garlic and ginger to pan and stir just until fragrant, about 30 seconds. Add coconut milk, broth, and meatballs; bring to a simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in the center, about 5 minutes.

Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, lime juice, soy sauce and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, about 5 minutes. Sprinkle with cilantro and serve from pan.

Tags: baby corn, bok choy, chicken broth, Chinese five-spice, coconut milk, fresh ginger, ground turkey, Singapore Turkey Stew, turkey meatballs, water chestnuts

This salad is soooo good! I love the mixture of citrus, soy sauce and sesame oil for the dressing, and the combination of moist chicken, crunchy vegetables and tender greens…delicious! I made it for my Mom’s birthday luncheon recently and everybody loved it (especially Mom)!

I substituted fresh spinach for the watercress, and added some Sriracha Hot Chile Sauce to the dressing for a little kick. To make the salad a meal, I served it with a variety of spring rolls that I got at Trader Joe’s. Yumm!

For other recipe ideas, check out: Friday Favorites, Foodie Friday, Finer Things Friday, Friday Food, It’s a Hodgepodge Friday.

Chicken Salad with Crunchy Vegetables and Sesame Ginger Vinaigrette
-recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster

I’m always looking for new ways to satisfy my customers’ insatiable appetites for chicken salad. This one can be made several hours in advance, so it’s the perfect thing to take to the office for lunch or on a picnic. If you like to eat lots of vegetables, toss in a handful of shredded savoy or napa cabbage, snow peas, or julienned carrots for more crunch.

Serves 4 to 6.

4 cups shredded cooked chicken (one 3 1/2 to 4-pound roasted chicken)
2 ribs bok choy or celery stalks, sliced on the diagonal into 1/4″ pieces
1 red bell pepper, cored, seeded, and diced
1/4 cup chopped fresh cilantro leaves
2 scallions, minced (white and green parts)
Sesame Ginger Vinaigrette (recipe follows)
2 cups watercress, washed and trimmed of tough stems
Sea salt and freshly ground black pepper to taste

Combine the chicken, bok choy or celery, red pepper, cilantro, scallions, and 1/2 cup of the vinaigrette in a large bowl and toss to mix. Add the watercress and more vinaigrette to taste. Season with salt and pepper and toss again gently. Divide the salad evenly among individual plates or place on a large platter and serve immediately.

Note: If you make this salad to serve later, add the watercress and toss with the dressing just before serving.

Sesame Ginger Vinaigrette

Makes about 1 cup

Grated zest and juice of 1 orange
2 tablespoons light soy sauce or tamari
2 tablespoons rice wine vinegar
1 tablespoon honey
2 tablespoons grated fresh ginger (about 1 2″ piece)
2 scallions, minced (white and green parts)
2 garlic cloves, minced
2 tablespoons toasted sesame oil
1/2 cup canola or safflower oil
sea salt and freshly ground black pepper to taste
2 tablespoons toasted sesame seeds

Stir the orange zest and juice, soy sauce, vinegar, honey, ginger, scallions, and garlic together in a small bowl. Slowly whisk in the sesame and canola oils until they are incorporated. Season with salt and pepper. Stir in the sesame seeds just before serving. Refrigerate in an airtight container until ready to serve for up to 1 week.

Tags: bok choy, Chicken, cilantro, ginger, honey, orange juice, rice wine vinegar, Salad, sesame oil, sesame seeds, sesame vinaigrette, soy sauce