Happy Wednesday, friends! The second half of this week is kind of packed full for me – I’ve got a tennis lesson tonight, I’ve got an all-day project I’ll be working on tomorrow, and I’ll be in the office for an all-day Town Hall on Friday. Friday’s Town Hall will be the first time that my entire Division has been back together in person since March of 2020. It’s a big day, and I’m really looking forward to seeing many familiar faces in person after all this time spent behind computer screens. The pandemic changed many things – and the way that many of us work has been one of the largest changes. I like to think that I’ve rolled with the punches fairly well, but I’ll be glad to be able to see some of my co-workers in real life on Friday!
This week has been a lot of prep for Friday, with my furry co-workers helping me along the way. The Spuds love that Christmas tree toy, and they sure do love to squeak it when I’m in meetings.
We’ve had some rain recently in Houston, which has revived some of my plants after all the heat they experienced this summer. My fig tree is actually thriving these days.
Aaron and I did a mini Costco trip this weekend, and I was so glad to see that they had Topo Chicos back in stock. For awhile there, they were impossible to find. I also just learned that there are certain parts of the country that don’t know what Topo Chico is. We were talking about to my friends in St. Louis, and they had no idea. In my opinion, Topo Chico is the best mineral water out there – if you know, you know!
Asian-style turkey bowls
I tried a new recipe recently, and it was a hit so I want to share it with you. It also only took about 30 minutes from start to finish. I’ve been experimenting in the kitchen recently with some different recipes to switch things up, and I know that I’ll add this one to my rotation.
Here’s what you’ll need.
- 1 pound of ground turkey
- 1 diced onion
- 2 cloves of minced garlic
- 1 cup of chopped broccoli
- 2 carrots – peeled and grated
- green onions
- 1/2 cup low sodium soy sauce
- 1/4 cup of water
- 2 tablespoons red wine vinegar
- 2 tablespoons coconut sugar
- 2 cloves of minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons warm water
Here’s what you’ll do:
- Make your sauce first. Combine your soy sauce, 1/4 water, red wine vinegar, sugar, garlic and ginger in a saucepan over medium heat. Stir until sugar is dissolved.
- Whisk together two tablespoons of warm water and cornstarch until combined.
- Pour the cornstarch mixture into your sauce mixture and stir until combined. Remove from heat and set aside while you make your meat.
- Sautee your diced onions first.
- Then, begin to brown your turkey. Once the turkey is halfway cooked, add in your carrots and broccoli and continue to cook until turkey is fully done.
- Pour your sauce mixture over the turkey mixture and simmer for about five minutes.
I served this recipe over one of favorite grains: quinoa, but you can serve over brown rice, regular rice – or whatever floats your boat!