Thai One On

We love Thai food. Just went out for it last night actually in our quaint little downtown area. But a couple of weekends ago, these 2 recipes from 2 ladies made for a very nice dinner at home. Thai Turkey Tacos from Newlyweds & Spicy Cucumber Salad with Peanuts from Pam at For the Love of Cooking. These were simple & quick enough even for a weeknight meal & the tastes can be adjusted easily whether or not you're looking for a little more heat.

SPICY CUCUMBER SALAD WITH PEANUTS

2 cucumbers, peeled, halved lengthwise & seeds removed
1 tsp salt
1/2 cup seasoned rice vinegar
1/2 cup of water
3 tblsp sugar
1/4 tsp crushed red pepper
2 tblsp minced sweet yellow onion or red onion
1 tblsp chopped dry roasted peanuts

Peel the cucumber then cut in half lengthwise. Take a small spoon & scoop out the seeds from the cucumber. Cut into bite size pieces & place in a colander, sprinkle with salt & toss well. Drain 1 hour. Rinse & pat dry on paper towels.

Combine vinegar, water, sugar & pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to 1/3 cut (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers & vinegar deduction in a medium bowl; toss well. Sprinkle with peanuts.

My Thoughts:

I didn't have much time so I didn't drain the cucumbers for that long & I also didn't rinse them. I did just pat them a bit to get off any excess salt. But the idea is that the salt draws out the excess water in the cukes & then you want to rinse them & pat them dry. I do this with zucchini when I am making stuffed zucchini boats. I also added a tad more crushed red pepper & peanuts because Terry likes it with a little heat.

Click Here to Print Recipe

THAI TURKEY TACOS

1 lb. ground turkey
2 T grated ginger or ¼ tsp dry ginger
2 garlic cloves, peeled & crushed
1 small onion, thinly sliced
16oz pkg coleslaw mix with carrots
Cilantro for garnish
Thai Cooking Sauce below
Combine: 2 tsp sesame oil, 6 tblsp of soy sauce, 4 tblsp of lime juice, 2 tblsp of honey, 1 tsp of crushed red pepper, 1 tblsp of ground coriander or cumin

Heat a large nonstick skillet over high heat. Add turkey; cook, crumble & stir until meat is no longer pink, about 3-4 minutes. Add ginger, garlic, onion & slaw mix; stir-fry with meat for 2 minutes until vegetables are wilted. Add Thai cooking sauce, stirring constantly to blend all ingredients, about one minute. Serve on warm tortillas & garnish with cilantro.

My Thoughts:

We really enjoyed this for a healthy meal but there needs to be more texture to the filling, more of a crunch. So, next time I plan to add some more slaw mix once everything has been combined so it doesn't become wilted. And definitely a dollop of sour cream & perhaps some diced tomatoes.

Click Here to Print Recipe

For more Tempt My Tummy Tuesdays visit

Lisa at Blessed with Grace