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

  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


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: (desserts)
Maka's Super-Simple Chocolate Mousse

This will seriously impress anybody to whom you serve it. Just be sure to make it up ahead of time so they'll never known it only took you 15 minutes!

Prep: 10-15 minutes
Servings: 4

  • One 4-oz good quality dark chocolate bar plus 1/8 of another, chopped/broken into smallish pieces

  • 14 oz heavy cream, divided

  • 1 large egg white

  • 1/4 cup superfine sugar*

  • 1/8 teaspoon vanilla extract

  • 1 tablespoon powdered sugar

  • Another 1/8 of a chocolate bar, grated, for garnish


Fill a large mixing bowl with enough ice water to float another mixing bowl in.

Heat 5 ounces of the cream in a small saucepan until almost simmering. Do not let it boil or it will curdle! Remove pan from heat and stir in the chocolate pieces until they melt and you have a smooth-looking chocolate sauce. Immediately scrape into mixing bowl and place in ice water to halt cooking. Add the remaining 5 ounces of cream and use your electric mixer to beat the chocolate until it is thick and creamy, forming soft peaks when you lift the beaters out of it.

Wash beaters and dry well. In another mixing bowl, beat the egg white until stiff peaks form. Add the superfine sugar slowly, about a tablespoon or so at a time. Around the time you add the last tablespoon, a glossy stiff meringue should be forming.

Fold the meringue very gently into the chocolate until well-mixed. Spoon into individual serving bowls or parfait dishes (or pipe in for even more elegance) and refrigerate.

Again clean and dry your beaters. Combine 1/2 cup heavy cream, 1/8 teaspoon vanilla extract, and 1 tablespoon powdered sugar into a bowl. Beat with your electric mixer on high until you get nice stiff peaks (about 4-5 minutes).

Top individual servings of mousse with whipped cream and sprinkle with grated chocolate.

* If you don't have superfine sugar, you can run 1/4 cup of regular granulated sugar through your food processor until it is very finely ground.
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The Soup Fairy

October 2012

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