Korean Garlic and Chile Turkey Wraps


This was inspired by a recipe in Food & Wine. This dish does require some spices you may not have on hand,so get yourself to the Asian market. I used ground turkey because that is what I had on hand, it would work great on chicken or pork too – if you use these, marinate the meat overnight.

1/4 c gochujang
3 TBSP sugar
3 TBSP minced garlic
1 TBSP minced ginger
1 TBSP sake
1 TBSP miran
2 TBSP toasted sesame oil
2 TBSP gochugaru
1 lb ground turkey
Scallions thinly sliced
Lettuce leaves
Rice, cooked
Jalapeños, sliced
Carrots, grated

In a large bowl combine all the spices listed above the ground turkey. Add the turkey and combine, let marinate for 30 minutes to 1 hour.

Heat a little oil and skillet and cook turkey until cooked through, about 7 minutes.

Serve with lettuce, onions, rice, carrots and jalapeño.

Serves 4.

Chocolate Cake with Peanut Butter Glaze


This is from Bethany Frankels SkinnyGirl Dish. It is wonderful, the fact that is low-fat, gluten and almost dairy free is bonus! If you want to make it dairy free use soy milk in the glaze. The best part you only dirty a bowl and your food processor.

1 1/4 c oat flour
1 c coconut palm sugar or raw sugar
1/2 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c warm water
1 tsp vanilla extract
2 TBSP vegetable oil or coconut oil
1 tsp apple cider vinegar

Preheat over to 350. Prepare an 8 inch springform pan or loaf pan.

Combine dry ingredients, add wet, combine and pour into pan.

Bake 25 min for springform, 40 – 50 for loaf pan. If a toothpick inserted in the center of the cake comes out clean – it’s done.

Cool completely.

Peanut butter glaze:
1/2 c coconut palm or raw sugar
2 TBSP canola oil
2 TBSP milk
2 TBSP peanut butter
2 TBSP cocoa powder
2 tsp vanilla

Combine in a small food processor until smooth. Frost cake.

Serves 8 – 10.