Thursday, May 16, 2013

Easy Skinny Turkey Roll-ups
with Fresh Veggies

You know how summer rolls are kinda sorta totally finicky to roll, those soft Asian rice papers and all? Enter deli turkey, the protein-packed easy-to-roll substitute. (And hey, deli ham works too!) I've rolled these with a mix of red pepper, cucumber, asparagus, avocado and mango but the choices are limited only by your imagination. Easy Skinny Turkey Roll-Ups are quick to make with easy on-hand ingredients. Better yet? They're good for you too. Each roll is just 50 calories and one Weight Watchers point – and yet totally fresh and filling. I think you'll love these, I know we sure did!

Easy Skinny Turkey Roll-ups with Fresh Veggies, just deli turkey, honey mustard, a few veggies. Low-carb, just 50 calories, one Weight Watchers point. Another 'Summer Easy' recipe from Kitchen Parade.

Hey! What happened to spring?! It seems we were blessed by three whole days of it, Easter Sunday in March, one day in April and another early this week. Then whomp, summer hit and the AC went on. So here it is, mid-May and already it’s full-on summer.

The only compensation? I a-d-o-r-e summer food! It’s why I started “Summer Easy” – my collection of easy summer recipes – awhile back. The premise – heavens, the PROMISE – is to spend less time in the kitchen, even while reveling in summer’s best fresh tastes.

So hello summer! We’re off to a great start! These Honey-Mustard Turkey Roll-ups with Fresh Veggies make a great light lunch, an after-swim snack, an easy bite before dinner. Good picnic food? That too!

ALANNA's TIPS TURKEY Just for fun, I tried different Boars Head deli meats, including deli turkey, deli ham and deli roast beef. The turkey held up the best to rolling, the ham did well too but needs to be slightly thicker. The roast beef was a bust: it just fell apart. Size will make a difference but I found that a slice was “just the right thickness” when it weighed a “generous ounce” – for six rollups, seven ounces was spot-on. MUSTARD No need to buy honey mustard just for this, just mix your own. For six roll-ups, mix about 3 tablespoons Dijon mustard with 2 teaspoons warm honey. LETTUCE Choose lettuce leaves about the same size as the turkey. If the lettuce is wet or even damp, the roll-ups will get soggy in no time. Do take the time to dry well. Take out the ribs, they tear the turkey. VEGGIES Keep the vegetable pieces small and don’t overfill the rolls. Grated zucchini and carrot would work, daikon too.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

SUMMER EASY:
EASY SKINNY TURKEY ROLL-UPS
with FRESH VEGGIES

Hands-on time: 20 minutes for six
Time to table: 20 minutes but will keep 2 – 3 hours in the fridge
Makes 1 to 100!
  • Deli turkey, sliced thin but thick enough to roll without tearing
  • Honey mustard
  • Leaf lettuce, washed & dried, ribs removed
  • Sliced cucumber, about 3” x 1/4”
  • Sliced red pepper, same
  • Sliced mango, same, optional
  • Sliced avocado, same, optional
  • Thin asparagus tips, about 3” long
  • Black pepper
  • Basil leaves (don't skip basil or a fresh substitute like dill or tarragon)

Set up an assembly line with all the ingredients. If the lettuce and basil leaves need washing and drying, do that first. Now begin to assemble a roll-up:

A slice of turkey
Spread it with honey mustard
A leaf of lettuce, spread flat
Arranged cross-wise at one end, 4 – 6 total per roll-up, cucumber, red pepper, mango, avocado and asparagus
A turn or two of pepper
Basil leaves, 3 – 4 per roll-up

Working gently, roll the turkey slice starting at the end where the vegetables are.

TO MAKE-AHEAD Make 2 – 3 hours ahead, cover and refrigerate. The lettuces goes soft after that.

MORE IDEAS Mix a fruity apricot jam with a little horseradish, substitute for the honey mustard. Or use a little cream cheese mixture, even hummus, to avoid sogginess, just be sure it’s not too “wet”.

NUTRITION INFORMATION Per Roll-up, with cucumber-pepper-asparagus/cucumber-pepper-asparagus-mango-avocado: 47/54 Calories; 1g Tot Fat; 0g Sat Fat; 15mg Cholesterol; 314mg Sodium; 3/4g Carb; 1g Fiber; 1g Sugar; 8g Protein. WEIGHT WATCHERS POINTS WW Old Points 1, WW PointsPlus 1
Adapted from Adapted from The Food You Crave by Ellie Kreiger. That’s exacty what happened with these Turkey Roll-ups, I made them once and then craved them again! I could say the same thing about her other recipes here on Kitchen Parade, Shrimp with Tomatoes, Spinach & Feta and Beef Tacos with Avocado, Cucumber, Mango Salsa. DISCLOSURE My Disclosure Promise

See Just How Easy?

(hover for a description)
Spread honey mustard on deli turkey. Add lettuce, be sure to slice out the ribs. Arrange fresh veggies at one end.
Add some fresh pepper. Add fresh basil. Now gently roll.

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Cucumber Dip with Feta Easy-Easy Grilled Mushroom Appetizer Bacon-Wrapped Dried Apricots

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© Copyright 2013 Kitchen Parade



Wednesday, May 1, 2013

Mexican Mango Trifle (Ante de Mango)

Aw, creamy fruit desserts, who doesn't love 'em? This one's a conversation-stopper, layers of bread and a mango pudding studded with sherry-soaked raisins, much like an English Trifle but simpler. The recipe comes from Seasons of My Heart, the cooking school in Oaxaca, Mexico, where it's called "ante de mango" or "layered mango pudding" or "mango charlotte". That's a lot of names for a dish that makes up in minutes and is surprisingly low in calories!

Mexican Mango Trifle

Everyone’s heard of Cinco de Mayo but what about Cinco de Abril? Ha – that’s the 5th of April and the date selected for a few friends to gather for dinner earlier this month. Our clever hosts, Denise of the food blog Eat Laugh Love and her husband Craig chose the theme and assigned courses.

We got dessert, challenge on!

We checked Diana Kennedy and Rick Bayless cookbooks before hitting upon the obvious but inspired choice, perfect for spring: a mango pudding we first tasted in Oaxaca, Mexico back in 2009. It was the sweet ending to a hands-on cooking class at Seasons of My Heart, the cooking school owned by Susana Trilling, who once hosted a cooking show on PBS.

What an inspiration! The pudding is barely sweet, letting the mango really shine. It’s smooth and cold, with a little texture contrast from the pudding-soaked bread and the sherry-soaked raisins.

Wow. I’m so glad that Cinco de Mayo is this weekend. This Mexican Mango Trifle deserves a repeat performance!

ALANNA's TIPS For bread, choose a soft and slightly sweet bread. I found soft rolls at a Mexican bakery (for St. Louisans, Diana’s Bakery on Cherokee Street) but a challah would work, so would panettone. Yes this is becoming a very trans-national trifle! We served our Mexican Mango Trifle in a trifle bowl. This means it looks pretty up to the moment it’s served then turns into a pudding-y mess. For something prettier to serve, use individual parfait glasses. Next time, I’d like to serve a small cookie with the trifle, maybe a Mexican wedding cookie in a baton shape, maybe a piece of puff pastry baked to resemble a churro.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

MEXICAN MANGO TRIFLE RECIPE

Hands-on time: 30 minutes
Time to table: 24 hours
Makes 6 cups, about 12 servings (easy to cut in third)
  • About 3 cups sweet bread cubes (see ALANNA’s TIPS)
  • 1/2 cup raisins
  • 2/3 cup dry sherry
  • 3 ripe mangoes, peeled and chopped
  • 1 cup evaporated milk
  • 3/4 cup sweetened condensed milk
  • 1-1/2 teaspoons vanilla
  • Toasted coconut

PLAN AHEAD This dessert should be made at least a day ahead of time, two would work as well.

DRY THE BREAD To dry the bread slightly, place cubes in a single layer on a baking sheet and bake in a 200F oven until lightly toasted.

SOAK THE RAISINS In a small saucepan, cover and simmer raisins and sherry for about 10 minutes. Strain the raisins, reserving the liquid.

BLEND THE MANGO In a blender, process half the mango and the evaporated milk until smooth. Transfer to a large bowl. Process the remaining mango and the sweetened condensed milk until smooth. Transfer to the bowl, add the vanilla and stir to combine well.

TO COMBINE In a large glass bowl, build these layers twice.

half the bread cubes
half the raisin cooking liquid
half the raisins (reserve a few for the top)
half the mango mixture

TO FINISH Top with the reserved raisins and toasted coconut.

CHILL Cover with plastic wrap and let chill for at least one day.

NUTRITION INFORMATION Per Half Cup: 162 Calories; 3g Tot Fat; 1g Sat Fat; 13mg Cholesterol; 81mg Sodium; 30g Carb; 1g Fiber; 22g Sugar; 3g Protein. WEIGHT WATCHERS POINTS WW Old Points 3, WW PointsPlus 4 CALORIE COUNTERS 100-calorie serving, 5 tablespoons; 50-calorie serving, 2.5 tablespoons.

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(hover for a description, click a photo for a recipe)
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~ more mango recipes ~

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2013 Kitchen Parade