This is an interesting piece of video captured by a couple of hikers in Peter Lougheed Provincial Park, Alberta. Not a sight one sees very often, Battling Bull Moose.
This recipe is originally from Cooking Light. In view of the fact that many Canadians will be eating turkey this weekend, I thought it might be quite useful.
Asian Turkey Cabbage Cups
Cool, crisp cabbage leaves cradle a hot and spicy herbed filling in this quick dish.
Yield: 4 servings (serving size: 3 filled cabbage cups)
- 1 teaspoon grated peeled fresh ginger
- 1 1/4 pounds ground turkey
- 1/2 cup thinly sliced green onions
- 1 tablespoon brown sugar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons fish sauce
- 2 teaspoons olive oil
- 1 teaspoon dark sesame oil
- 1 jalapeño pepper, finely chopped
- 12 large napa (Chinese) cabbage leaves (about 8 ounces)
- 1/4 cup chopped unsalted, dry-roasted peanuts
- 1. Heat a large nonstick skillet over medium heat. Add ginger and turkey to pan; cook 7 minutes or until turkey is done, stirring frequently. Drain turkey mixture; place in a large bowl. Add green onions and next 8 ingredients (through jalapeño); toss well. Spoon 1/3 cup turkey mixture into each cabbage leaf. Top with peanuts.