Monday, November 10, 2014

Banh Mi meatball sandwiches

adapted from mels kitchen cafe

1/3 cup plain greek yogurt
1/3 cup mayo
1 T hot sauce (I used garlic chili sauce)
1 green onion
a tiny bit of hoisen

2 large carrots corsely grated or juiliend
1 english cucumber julienne
2 T sugar (i only did 1)
2 T. rice vinegar
1/2 t. salt
1 t. sesame oil
splash of soy sauce

2 lbs ground turkey
1/4 c. fresh basil or 2 t. dried
4 garlic cloves minced
2 green onions finely chopped
1 T. fish sauce
1 T. sweet garlic chili sauce
1/T. sugar
1 T. cornstarch
1t. pepper
1/2 t. salt
2 t. sesame oil

yummy baguett to assemble

Apple Crisp

1/Crumb 2 c. flour
1/2 old fashioned oats
1/2 c. brown sugar
1/2 t. baking powder
1/4 t. ground cinnamon
dash of salt
1/3 c. butter diced in small chunks

Apple Filling:
3-4 granny smith apples peeled and sliced or chunked
3 T. melted butter
2 T. Flour
1 T. lemon juice
3 T. milk
1/2 t. vanilla
1/4 c. brown sugar
1/2 t. cinnamon
dash of salt

1. pre heat oven to 375
2. in a bowl combine the crumb topping and mix with fork or pastry cutter until it resembles crumbs.  refrigerate while doing apple filling.
3. in a bowl, combine melted butter and flour until well blended.  add lemon juice, milk and vanilla and stir well.  Stir in brown sugar, cinnamon, and salt.  Pour butter mixture over apples and toss to coat.  pour apples into a 8x8 baking dish and sprinkle crumb topping over apples.
4. Bake for 30-35 min or until golden brown and top is set.  remove from oven and allow to cool for at least 10 min before serving.