Weekly Roundup: Soup, Rice Rolls & Stirfry

It’s been a little weird not posting several times this week, but let’s see how this goes. Please let me know if you like this new format of posting! Like I said in my last post this is a big experiment for me, so any advice is greatly appreciated!

But here I am, ready for this weekly recipe roundup!

Smoked Turkey Lentil Soup:

First up, was this nice and chunky soup. The recipe is from The Black Peppercorn (recipe here). It is supposed to be made in a slow cooker but I just adapted it to the stove instead. I simply sauteed the vegetables before adding all the ingredients and letting it simmer for about an hour. The only other change I made was using a combination of lentils and barley, I just really like the texture of barley.

I ended up adding a little extra water because this soup was thick but it was so delicious. All the vegetables were so tender and the turkey really adds such a nice flavour. If you wanted to make this meatless, you could replace the turkey with chickpeas and it would be equally tasty. This is just such a good meal, served with some bread. Perfect for a cold night.

Baked Rice Paper Rolls:

Next up was these rice paper spring rolls. I love making fresh rice paper rolls but I saw this recipe on tiktok and they looked amazing (recipe link here). The filling is made of ground turkey (but I used chicken), carrot, onion and mushrooms (I used cabbage instead). It is seasoned with garlic, ginger and soy sauce. It was very simple but this was delicious on its own, I would serve this just on some rice for a tasty meal. This gets wrapped in rice paper, brushed with oil, sprinkled with sesame seeds then baked.

They got sort of crispy after about 35 minutes in the oven but they weren’t as crispy as the ones in the tiktok. I have a feeling I had a little too much moisture in my filling which prevented them from achieving max crispness level. They still tasted amazing, and I served them with peanut sauce which obviously made them taste even better. I would definitely make them again.

Chicken Stirfry with Noodles:

This last recipe was more of a thrown-together meal. I had some leftover cooked chicken thighs so I cut those up and then sliced up some vegetables (carrot, celery, bell pepper, onion) and made a little stirfry. The wild card here was serving this on some fettuccine pasta, I just didn’t have a more Asian noodle available. It tasted delicious and this was a good random dinner.


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