Mediterranean turkey pita

Mediterranean turkey pita
for the meatballs:
2 lbs of ground turkey
1 egg
1 medium onions, chopped finely
1/2 c shredded carrots
1/2 c shredded zucchini, juice squeezed out
1 tbsp corn starch
1/2 c bread crumbs or panko
1 tsp cumin
1 tsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried dill
1/2 tsp ground coriander
1/2 tsp celery salt
3 tbsp soy sauce
salt and pepper
oil for pan frying

For the pita sandwich:
whole wheat pita
onions, sliced into rings
cucumber, sliced
tatziki sauce (I got from Trader Joe's)
turkey patties
extra virgin olive oil, seasoned with salt and pepper.

For turkey patties, combine all ingredients together and let the 
flavors settle in for at least 2 hours. Form them into patties as bigas your palm. It will make about 13-16 patties. Preheat frying pan onmedium high. Add oil, just enough to cover the bottom of the pan. frythe patties covered, turning them once. About 6-10 mins. To assemble the pita sandwich, reheat the pita on a hot pan over high heat for about a minute per side. Cut the pita in half. Open the pocket. Start by putting the arugula, onion rings, and cucumber. I cut my patties inquarter, and put them in the pockets on top of the vegetables. Top itwith tatziki sauce. And drizzle with olive oil.

Lemon Chicken Sinigang

Lemon Chicken Sinigang

I love eating vegetables! There has to be a vegetable side dish pretty much every time I eat. I also like very hot soup. When I combine the two,

While on a family trip to Disney World Park, and eating nothing but the fried food and hotdogs that were available,  I was craving some Sinigang – another Filipino staple! We passed by the grocery to get ingredients. You can make Sinigang with several kinds of meat, but the most readily available at the time was chicken. Unfortunately, the tamarind or sinigang mix was not as easy to find in the grocery chain in Orlando. So I improvised by using lemon rind and pulp!  Our hotel had a kitchen stocked with cooking essentials, so for dinner, the family had my improvised sinigang. It turned out even better than using tamarind or a ready mix! I loved the subtle sourness with a hint of bitterness that came with using lemon. The taste was so refreshing!

serves 8-10

2 lbs. bone-in chicken thigh and legs
2 tbsp extra virgin olive oil
1 medium onion, chopped finely
3 garlic cloves, chopped finely
2 tomatoes, cubed
3 lemon, wedged and seeded,
zest of 3 lemons
2 tbsp light soy sauce
4 c chicken bone broth
2 tbsp fish sauce
salt and pepper
4 whole jalapeno
2 bunches of romaine lettuce, chopped
2 c of kale, chopped
1 lb okra

Place a pot over high heat. Heat olive oil, sauté onions and
tomatoes for about 3 minutes, or until fragrant. Add garlic and
continue sautéing for 3 minutes. Add chicken and soy sauce, and stir until the chicken is slightly browned (5-8 mins). Add chicken broth, until the chicken is completely submerged. Bring to a boil, and then lower the heat to medium. Add the lemon rind and lemon wedges. Simmer for ~30 mins. Add fish sauce and vegetables. Add salt and pepper to taste. Add fish sauce as desired. Serve hot.