A tasty turkey dish with hints of spice and sweetness. Need a leftover turkey recipe that doesn’t taste like last nights turkey dinner? This is it. It will knock your socks off. And then you will find yourself looking for excuses to have turkey dinner just to make this for left overs. Your hockey team won? Turkey dinner! Your flowers bloomed? Turkey dinner! It’s mother’s day? Turkey dinner! This recipe comes from my mother and even though we didn’t have turkey dinner to celebrate, I wish we had, so she could whip this dish up with the leftovers. I can make it myself, and you can too now, but everything tastes better at mom’s house!
My mom’s heart and home is always open for people. She is one of the most hospitable people I know. Most people in our church have been over for coffee and a slice of pie. Most of the kids in the high school when me and my siblings were young, have been over for spaghetti and a sleep over and she can always whip something together without making you feel like you are a burden.
Her heart is big and so is her pantry. She shows her love through food. If you are down, she’ll bake you muffins. Stressed out, stay for soup. Feeling lonely, come for dinner. She cooks for the local soup kitchen, bakes for Seniors club at church and always has a pot or two of something down in second fridge.
Her food is delicious because she cooks with love. She is kind, caring and quick to give a hand. She has been a patient and loving mom to me, a fabulous mother-in-law to my yobo and is a wonderful Oma to my children. We all adore her! So on this mother’s day, I give you, her curry turkey recipe. Cook up a turkey, make this for leftovers, and you too can taste my mom’s love.
- 6 cups cooked turkey pieces
- 3 tbsp white wine vinegar
- 2 tsp salt
- 3 tbsp chili powder
- 1.5 tbsp curry powder
- 2 cloves garlic minced
- 1 cinnamon stick
- 1/4 tsp cardamom
- 2 whole cloves
- 2 tsp turmeric
- 3 tbsp vegetable oil
- 2 bay leaves
- 1/2 tsp dill seed
- 2 sweet potatoes peeled and cubed
- 5 cups coconut milk
- Mix ingredients together and cook on low for 2-3 hours.
- Remove the bay leaves and the whole cloves
- Serve over hot rice and enjoy!
Turkey can be substituted with chicken. Optional toppings include cashews and lime juice.
What’s the best part of slow cooker Sunday? Besides a hot yummy meal cooking while you are out working or drinking coffee in the sunshine? Slow cooker leftovers! If you are going to have your slow cooker working for you, you might as well have it do a double shift and you have two meals done for you as you go to the zoo and watch the lion feeding- which I might add is very interesting! Not the feeding per se but the side show! Did you know that the male lion sprays urine on the bystanders to mark his territory? It makes for great entertainment! Well, if you are not sitting in the ‘splash zone’! 🙂
Slow cooker Sunday included a big pork roast with this fabulous recipe from Six Sisters stuff. I have tried lots of different pulled pork recipes, but this one is something special! The sandwiches we had with them were a.ma.z.ing but they played second fiddle to the leftovers the next day… pulled pork bibimbap. Need I say more? A fabulous fusion recipe that is fun to cook up and eat! The pulled pork is so deliciously saucy, you don’t need to add any spicy gojuchang (red pepper) sauce, but of course, everything is better with a little spice!
So scour your flyers for a pork something-something on sale and get slow-cooking! You won’t be sorry! And maybe you can catch the lion feeding at the zoo with all your free time!
- Heat sesame oil on the bottom of the pan
- Add 3/4c cooked rice
- Top with 2-3 tbsp each of sliced carrots, sliced zucchini, sesame spinach
- Top also with 1/3 cup pulled pork
- Crack an egg on top
- Sprinkle with sesame seeds
- Mix it up until the egg is fully cooked.
Bibimbap translates 'mixed rice'. So once served, the heat from the pot and the rice will cook the egg as you mix. So mix well and ensure that the pot is good and hot!
Another option is to fry the carrots, zucchini and the egg separately and serve in a normal bowl.
All mixed up and ready to devour!
My yobo loves thrift stores. When we first moved back to Canada, garage sales, freecycle (remember that?) and second hand stores were his weakness. He would take almost anything if it was free. Most of our house was furnished in second hand furniture and he did find lots of treasures. But for all the treasures, there was lots of … how do I say this nicely, … interesting items. After I while, I made a little rule. In order for an item to enter the house, it needed my permission. Otherwise, it was banished to the shed. I must say, I have some great items for thrift stores, and they have made good money on us as lots of it has returned back to their shelves. Charity. It makes the world go round.
My yobo has gotten much better at spotting a good find these days, except perhaps his weakness for chicken things, but that is another post. The other day he came home with this fabulous bowl which I just love. It is great for holding soups and stews and this great recipe.
A left over bowl is the perfect fit for this left over meal. We had some kimchi that had fermented too long and some left over rice. Couple that with bacon and you have this treasure of a dish!
Kimchi bokumbap with bacon
- 2 cups kimchi
- 5 cups cooked rice
- 1 pkg bacon (375 g)
- 1/2 onion
- 2 carrots
- 1 zucchini
- 1/2 tsp sugar
- sesame oil
- 6 eggs
- Cut up the bacon into bite sized pieces and fry it. Drain the fat and put in a bowl. Save the fat. (I didn't say this was healthy!)
- Chop the kimchi into bite sized pieces as well (sense a theme?).
- Fry in the bacon fat. Add the sugar. Set aside.
- Cut up the onions, carrots and zucchini into small pieces.
- Fry the veggies in sesame oil.
- Add the cooked rice to the veggies and combine with the bacon and kimchi.
- Fry eggs (in leftover fat if there is any) and put on top of the fried rice.
My kids like kimchi bokumbap but they can’t handle too much spice. We are slowly increasing the spicy-ness of our food to make them into good fire eating Koreans! 🙂
Here is our Ny-guy with a tone down version! The recipe includes kimchi for the whole patch. The kids had less kimchi so the adults had more! Ours was hot! hot! hot!
My kids are notoriously bad sleepers. As babies, they are up multiple times a night and even as toddlers (and school aged kids) they find reasons wake up and wake me up in the night whether it is an itchy back or a wet bed or a bad dream or the need for drink of water. My baby is not such a baby anymore but it is rare for me to sleep a whole 8 hours uninterrupted!
My friend tells me it’s just because I am too nice in the night. 🙂 Do you get 8 hours a night? If so, what’s your secret? If not, are kids your excuse too?
* I just noticed a typo in the comic… I’ll blame it on the perpetual lack of sleep 😉
I can’t believe that it was a year ago already that we boarded the plane and headed over the Pacific Ocean to China and then Korea!
The kids were determined that they wanted to go and see their Halmoni and had brainstormed fabulous ideas for making money to pay for the tickets. We had a garage sale, the kids collected pop cans, we brought things to the scrap metal depot and they had lemonade stands. Kyah even wrote letters to the major airlines asking for assistance. The kids helped raise over $2000 in the Korea fund towards the trip and that experience made the big event even more meaningful for us all!
After the trip, Kyah put together a power point presentation for her grade four class. The teacher let her share the highlights of the trip including things she thought were interesting and unusual.
If you would like to see the trip through the eyes of a 10 year old, click and enjoy!
My trip to Korea and China
and the saving continues for the next big trip! 🙂
I am so excited to be featured on Speaking of China today. Jocelyn has a wonderful blog where she explores love, family and relationships in China. She is married to a lovely Chinese man (from all accounts on her blog) and they live in Hangzhou, China. She invited me to write about raising mixed kids. I share our story of raising these fabulous four in a multicultural environment.
Check out my post over here!
East meets south. Mexican meets Korean. A bulgogi taco with kimchi! A delicious combination of the best of two cultures! My favourite kind of fusion food! This is more of a leftovers lunch then a real recipe per se; cheaters bulgogi using the marinade with ground beef, kimchi and cheese all wrapped up in a pan fried tortilla shell.
I was making tacos for the kids for lunch and knowing that my yobo doesn’t love Mexican food, I wanted to find a way to make it appealing to him so he wouldn’t resort to making ramyun! How do you make something appealing to a Korean? Add kimchi! If the food is bland, add kimchi! Their least favourite? Add kimchi! Yesterday’s flop? Add kimchi!
As I was thinking about this dish, it realized that it kinda reflects our intercultural family. Well… except I’m not Mexican! But the idea that mixing cultures can lead to something fabulous. Mexican food, delicioso, Korean food, mashi-e-sawyo… but together they are something so good that was weirdly made for each other. Fusion food, just like fusion friendships, are like that… weird but wonderful! Now I just need to dream up a combination of dutch cuisine with some kimchi… 🙂
So yummy you will want to get your hands on one!
Aren’t those little hands adorable? 🙂
- grated cheese
- tortilla shells
- 1 lb ground beef
- 3 tbsp sugar
- 2 tbsp rice wine
- 2 tbsp minced garlic
- 6 tbsp soy sauce
- 2 tbsp sesame oil
- thinly sliced carrots
- thinly sliced onions
- thinly sliced zucchini
- To prepare the bulgogi beef: saute the garlic, and the beef and brown, mix in the remaining ingredients including vegetables and fry until the beef is cooked and the veggies are tender.
- Place the tortilla in a fry pan on low - med heat
- Add a cup of bulgogi beef mixture
- Top with cheese and kimchi
- Fold the tortilla and serve!
My yobo doesn't like soft tortilla shells so I crisp them up in a pan. These can be made with just warmed tortillas in the oven.
If mexi-korean food is your thing, you should check out this recipe:
Nothing says I love you like a strawberry stuffed pancake! These yummy traditional Korean pancakes take on a valentines twist with a sweet strawberry jam filling!
Valentines day is such a special day. When you are dating and new in love, you think it is the best; it is so romantic. When you have kids it is just a wonderful day to celebrate love, all kinds of love, friendships and relationships. Little valentines cards go to school and come home. The teacher, me, gets a few special teacher cards and I go home, slightly frazzled from 5 year olds on a sugar high, but feeling loved. And at home in your family, your kids make you cards and leave secret messages in the mail box. You make a fancy breakfast with valentines under their plates. Your husband brings home chocolates. You eat some strawberry pancakes. And life is good. Love is good.
So how do you say I love you in Korean? Besides with strawberry pancakes? Sa -rang-he-yo! Give it a try, it might work wonders for you this valentines day! 🙂
Strawberry stuffed pancakes – ttalgi hoddeok
- 1 cup lukewarm water
- 2 tbsp white sugar
- 2 tsp yeast
- 1/2 tsp salt
- 1 tbsp oil
- 2 cups flour (I used whole wheat...doesn't that make it healthy?)
- 1/2 cup strawberry jam
- Icing sugar for sprinkling
- In a bowl, mix together the warm water, sugar, yeast, salt and oil
- Add the flour slowly and mix it all together
- Cover with plastic wrap and let the dough rise for about an hour or it has doubled in size
- Knead the dough slightly to release the bubbles
- Cover again and allow to rise for 10-20 minutes
- Flour a clean surface and knead the dough
- Divide into 8 balls
- Flatten a ball in the palm of your hand and fill the center with 1 tbsp of jam
- Pinch the sides to the top to close it up
- Fry in an oiled pan on medium heat
- Fry for 30 seconds and flip it over and flatten it out so it looks like a pancake
- Flip it over and fry until golden brown
- Sprinkle with icing sugar and enjoy warm!
A visual how-to:
Some of my valentines enjoying the love!
Savoury pancakes with a protein punch! One mouthful of these and you will be back for more. Haven’t tried savoury pancakes before? Those Koreans, they knew what they were doing when they fried up this fabulous food!
I have a confession: I love pancakes and could eat them every meal of the day. Sweet in the morning with blueberries and maple syrup, savoury for dinner with zucchini and soy sauce! Nothing makes me swoon like a crispy pancake. I have make endless variations of the traditional Korean pancake (jeon) and just when I thought I couldn’t come up with anymore, I made these!
I was looking to add protein without adding meat. Enter in lentils! What a amazing addition to this recipe. The red lentils cook up quickly not adding too much prep time and with 16 grams of fibre and 30 grams of protein for 1/2 cup, they add a nutritional punch to this already ridiculously good recipe! Now my little perfect pancakes are a protein powerhouse!
So do yourself a favour, break out your fry pan, get cooking! Grab your chopsticks, dip them in some soy sauce, bow to the Koreans and thank Saskatchewan farmers for their lentils!
Korean lentil veggie pancakes
- 1/2 cup of red lentils
- 1 zucchini
- 2 carrots
- 3 green onions
- 2 eggs
- 1 cup flour
- 1 cup water
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- Cook up the red lentils according to the package, drain and cool
- Slice the zucchini, carrots and green onions nice and thin (a mandolin works great for this!)
- Mix together the eggs, flour, water, soy sauce, onion powder and garlic powder
- Add in the lentils and veggies
- Heat up the oil in a frying pan
- Put the batter in the pan according to the size you would like
- Flip when browned and squish the pancake flat - this cooks up the veggies
- Flip again and squish hard
- Serve hot with soy sauce