Jun. 22nd, 2010

thesoupfairy: (turkey wrap sandwich)
Turkey-Avocado-Cream Cheese Wraps

I was supposed to make Mongolian Beef tonight, but it's hot (still 95° at 7pm, with a heat index of 104.1°!) and I do not feel like being anywhere near the stove, especially not as hot as it gets cooking in a cast iron wok!!

So I ran to the store for the few ingredients I needed to make up the difference for these easy-peasy wraps. I like to serve them with tortilla chips and salsa on the side.

Please note that technically this should make four servings - 2 ounces of meat is a serving, after all. However, if you let your family build their own, they'll probably put in way more meat than that! ;)

Prep: 10 minutes (but plan ahead to soften your cream cheese on the countertop)
Cook: ZERO!!
Servings: 4

Ingredients
  1. 2 medium ripe avocados, seeds removed, flesh scraped out of the skins and mashed in a small bowl

  2. 1/4 to 1/2 of a red onion, chopped (make these pretty small pieces)

  3. 1 jalapeño pepper, stemmed, seeded and minced

  4. 2 garlic cloves, minced

  5. 2 tablespoons (or more, to taste) chopped cilantro

  6. 1 tablespoon lime juice

  7. dash of black pepper

  8. salt to taste

  9. 8 oz package of cream cheese, softened

  10. 1 ripe Roma tomato, chopped (small pieces again!)

  11. 4 large ("burrito size") tortillas

  12. 4 leaves from a head of green leaf lettuce

  13. 1/2 pound sandwich-sliced smoked turkey


Directions

Combine ingredients 1-7. (This is my basic guacamole recipe, with the tomatoes added in. You can use more jalapeño or a serrano if you like it hotter. Red bell peppers are also a nice addition.)

Add softened cream cheese and mix/mash together well. Stir in tomato.

Note: You could also just toss all of these ingredients together in a food processor.

Spread guacamole mixture on one side of each tortilla. Cover with a lettuce leaf and add turkey slices. Roll up tightly, slice in half, and serve immediately.
thesoupfairy: (ice cream)
Peach Ice Cream

So I really ought to wait until I have fresh local peaches for this, but I couldn't wait! LOL

If you aren't sure of the safety of your eggs, you may want to do a cooked-custard type recipe. I get fresh eggs from healthy, free chickens and don't really worry about salmonella.

Prep: 5 minutes
Freeze: 20 minutes
Makes: 1 quart

Ingredients
  • 2 eggs

  • 2/3 cup sugar

  • 1/2 teaspoon vanilla extract

  • 2 cups heavy cream

  • 2 cups mashed, chopped, or puréed peaches


Directions

Using an electric mixer, combine egg and sugar until thick and cream-colored. Add cream, vanilla, and peaches. Mix well. Add to your ice cream maker and process according to directions. If you're using chunks of peaches, you may want to add them once the ice cream starts to thicken so they don't just settle to the bottom.

Soooooo yummy.
thesoupfairy: (Default)
The Soup Fairy

October 2012

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