Kale & Ground Turkey Soup

by Cindy Yanasha Angulo in , ,

On these newly chilly New York days, you want a light, healthy soup to warm you up.  Try my Kale & Ground Turkey Soup! With creamy diced potatoes, hearty barley, swimming in a light vegetable broth... is your mouth watering yet? 

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Time: 45 mins

Ingredients: 

  • 1 pack ground turkey
  • 1 medium potato, diced small  
  • 1/4 cup barley  
  • 1 cup chopped kale  
  • 3 cups vegetable broth  
  • 3 cups water  
  • Salt & pepper to taste  
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil 

Recipe: 

  1. In a large pot, heat the 1st tablespoon vegetable oil on medium heat & add the garlic & onion. Let simmer for 2 minutes. 
  2. Add the diced potatoes & barley, sauté for about 5 minutes.  
  3. Add the vegetable broth & the water, bring to a boil. If you don't have vegetable broth, you can use more water with a whole vegetable bouillon cube.  
  4. While the soup is boiling, heat the remaining vegetable oil in a large skillet to medium heat & add the ground turkey, salt & pepper. 
  5. Once the ground turkey is browned, you can shut off the skillet & leave it on the side.  
  6. After the potatoes are boiled in the soup (~20 mins tops), add the kale.  You can now serve the soup as a vegetarian meal or add the ground meat to the pot & enjoy! 
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Cabbage Dumplings

by Cindy Yanasha Angulo in , , , ,

Ok so this is pretty much Asian-flavored stuffed cabbage... But calling them dumplings is way cuter! And makes me feel fuller somehow :) ​it's Glutenfree, low in fat, carbless & delicious! 

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Time: 45 mins ​

Ingredients:​

  • 6 whole leaves of cabbage, washed​ & boiled ~2 mins to soften 
  • 1 pack ground turkey or ground meat of your choice ​
  • 1 tablespoon ground chili powder​
  • 1.5 teaspoons salt ​
  • 1.5 teaspoons black pepper ​
  • 2 tablespoons ginger soy sauce​
  • 1 tablespoon chopped scallions ​
  • 1 tablespoon vegetable oil ​

Recipe:​

  1. In a medium sauce pan, ​pan-sear the ground meat in the vegetable oil with the salt, chili powder, & black pepper. Turn off when browned (~15 minutes)
  2. ​Let the meat cool for at least 15 minutes then stuff each cabbage leaf with 1.5 tablespoons of meat filling & about 2-3 pieces of chopped scallion.
  3. Fold each leaf from the two sides in, then from top to bottom, over (so it forms a cute little dumpling.) 
  4. Place the stuffed cabbage leaves with the seal-side down in a small Pyrex bowl. ​
  5. Pour the soy sauce over the dumplings & place them in the oven on 350 for 10 minutes. ​
  6. Serve alone (eat like tacos) or with your favorite side.​

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