Lettuce Wraps (last night)
Baked a chicken and took 1/2 the meat off the bone, and diced it.
Shredded: 4 carrots, onion, 4 broccoli stems, and celery tops tossed with a little oil and baked 45 minutes to tender (about 2 and 1/2 cups)
2 cups of cooked rice
1 and 1/2 cups chopped dried apricots
1/2 cup chicken juices
I rolled up the filling in lettuce leaves. I found the romaine leaf the only ones big enough but the stems would break and tear--so, I crushed/creased the stem with my thumbnail every 1/4 to 1/8th inch along it's length and then it worked beautifully for rolling.
Orange sauce: cornstarch, fresh orange juice (2 oranges), orange zest, lemon juice, water-and heated on the stove until thickened.
Soy/garlic/ginger sauce: Soy, garlic, ginger, oil, cornstarch-heated on the stove until it thickened.
They liked them, especially with the orange sauce (or the orange sauce with just a touch of the soy based sauce). We froze the remaining filling in small containers to make these again, or use it with egg roll wrappers in the future.
It was a cool light (salady) meal on a hot day. I just went into the kitchen with the camera thinking I'd make a nice plate with a few dabs of the sauces to show you all........and my son must have eaten the leftovers already last night!
Tonight we'll have a regular lettuce salad with all three lettuces with stuffed tomatoes--not sure what I'll be stuffing them with though. Ricotta something?