I mentioned on a recent post that my Kindle reader has been practically attached to my left hand for the last two weeks. If not in my hand, it’s been conveniently in my bag, ready to be pulled out at the first break in activity. I’ve loved books since I was a child and when we moved to the Noe Valley neighborhood in San Francisco when I was in 4th grade our home was just down the block from the neighborhood public library. My sisters and I would roller skate up and down the sloped street, always stopping at the library to pick up a new book or two. Actually, the limit at the time was eight books, so you can be sure that I always had that many checked out at a time.
Lately, I’ve been flipping between two books–a new release fiction (espionage and adventure) and Bryan Sykes’ The Seven Daughters of Eve. An avid student of science and history, my husband read this book (a while ago) on genetics and the theory that human evolution can be traced through the maternal line with mitochondrial DNA so I decided to read it too. While I do like to read history and nonfiction, this is not normally a book I would select for leisure reading but it’s turned out to be a page turner. My husband is pleased that I’ve been so engrossed in the book and we’ve enjoyed sharing our thoughts about Sykes’ theories.
In my bag I’ve also been carrying around the latest issue of Cook’s Illustrated’s Best Baking Recipes. I’ve bookmarked quite a few recipes to try from it but because I’ve been tied up reading the other two books I’ve put baking on the back burner. So instead of a cookie, a tart or a cake–which is what I would have loved to share with you–here’s what we had for dinner last night. Something very easy so that I’d have more time to spend with my Kindle.
I felt like having chow mein but having committed to using what I had available, I ended up with this version. I didn’t have traditional Asian vegetables but we’ve been enjoying stir-fried kale, red cabbage and mushrooms so much that I used them here, too. I used lean ground turkey and vegetarian “oyster” sauce to add more substance to the dish and I was quite happy with the results. There was no shortage of flavor and though I used spaghetti here (again, it’s what I had) my craving for Asian-style noodles was satisfied completely. Maybe I’ll have something sweet for you next week!
Update: I topped the leftovers with a fried egg the following night and it was delish!
What books have you read lately that you would recommend? I’d love to beef up my summer reading list.
- 2 ribs celery, sliced
- ⅓ red cabbage, sliced thinly
- 6 mushrooms, sliced
- ½ red onion, sliced
- 2-3 cups kale, chopped in small pieces
- 3 tablespoons olive oil
- ½ – ⅔ pound spaghetti (or Asian noodles)
- ½ pound ground turkey
- 1-2 tablespoons soy sauce
- 2-3 tablespoons oyster sauce (or mushroom flavored sauce)
- 1-2 tablespoons fresh lemon juice
- Few tablespoons sesame oil
- chili sauce (optional)
- Bring a pot of water to a boil and cook the pasta according to package directions.
- While you wait, prepare the vegetables. Sauté the mushrooms and onion in 1 tablespoon of olive oil over medium-high heat. You want some caramelization so cook for 2-3 minutes on their own before adding the turkey and celery. Once you add the latter, also add 1 tablespoon of soy sauce and 1 tablespoon of chili sauce. Cook until the turkey is no longer raw and the celery is crisp-tender, about 3-4 minutes. Add the cabbage, kale, 1-2 tablespoons oyster sauce, the lemon juice and a splash of water then cover the pan, turn down the heat and give the latest additions time to cook, about 3-4 minutes.
- Meanwhile, drain the pasta. When the vegetables are done, taste for seasoning and if you feel it needs more flavor, add a bit more soy sauce and/or oyster sauce. Toss in the cooked pasta and drizzle the sesame oil on top. Stir until everything is combined, plate and serve.