Lasagnas magically appeared on my doorstep. Women from church delivered bowls of steaming goodness. Family arrived with blueberry coffeecake (which I promptly ate in one sitting). A pre-stocked freezer allowed dinner delights to go from storage to serving in less than an hour. It was the life-ring that kept me afloat among midnight feedings, toddlers transitioning to big brotherhood, and sleep deprivation that knows no bounds.
One such delicious meal of love brought to us was turkey eggrolls. One bite and we knew this would become a family favorite. A few years later (at a La Leche Conference) I picked up a recipe for peanut sauce. The two items pair better than any cheese and wine ever created.
So here it is…
two recipes
that are on
this week’s menu:
Cook ground turkey with a bit of finely chopped fresh ginger.
Add 1 bag broccoli slaw and soy sauce to taste.
Roll up meat/veggie mixture in eggroll wrappers and brown in oil/deep fry/bake in oven.
Peanut Dipping Sauce:
Mix and refrigerate:
1/3 c. peanut butter
1/3 cup hot water
2 scallions finely chopped
2 cloves garlic minced
1 tsp. sugar
2 tsp. soy sauce
2 tsp. rice vinegar or white vinegar