This is a very simple meal that is packed with flavour and low in carbs. If you make my Tasty Thai Pizza, you can use the leftover turkey to make this for breakfast the next day. I call this a breakfast bowl but really it would be delicious any time of the day.

If you already have the turkey made, this will only take 5 minutes to throw together and can all be done in one frypan.

Thai Turkey Breakfast Bowl

1 package of ground turkey or chicken (450 gr) - this makes more than necessary for this recipe
1 1/2 tbsp red curry paste
1 onion diced
2 cloves of garlic minced
This turkey can make 4 servings or one Tasty Thai Pizza and one breakfast bowl.

For one serving:
1 cup of spinach (more if you like)
1/2 cup of chopped peppers
1 egg (more if you are making more than one serving - obviously)
torn basil for topping
veg oil or coconut oil

​Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. This is enough turkey for 4 servings.

The amount of spinach and peppers in the recipe above is for one serving so if you are making more than one serving, increase the amount of peppers and spinach accordingly. Add the spinach and peppers to the turkey mixture and saute for a few minutes until the spiach is partially wilted. Push all the ingredients to the side of your frypan and add a bit of oil to the empty side. Crack the egg into the hot oil and fry. Flip when done on one side (just a few minutes) and cook to your liking. Runny yolk is best. Place meat mixture on a plate or bowl, top with the egg then basil.

Oh my gosh you guys, you have to make this. It was inspired by my husband's lazy cooking style. He was wanting red curry chicken but couldn't be bothered chopping chicken and making the sauce so he simply fried up some ground turkey and added some red pepper paste. I tried the leftovers the next day and quickly thought of all kinds of yumminess this simple combo could make.

You don't need a lot to make this and I cheated and used a premade pizza crust. 

This is my husband's diamond amongst his rough cookin. I bumped it up by adding a chopped onion, 2 cloves of garlic and some salt. Gold, baby.

I am using regular basil on this pizza but the first few times I made it, I used Thai basil which I prefer. I was unable to find any today.

If you make your own crust, you will have to increase the oven temperature. 

Tasty Thai Pizza

1 premade pizza crust
1 package of ground turkey or chicken (450 gr) - you will have some left over
1 1/2 tbsp red curry paste
1 onion diced
2 cloves of garlic minced
1 cup of spinach (more if you like)
1 1/2 cups of grated mozzarella
1/4 cup of grated parmesan
the cream from the top of a can of coconut milk (about 1/2 cup)
1 cup of basil
salt to taste
1 tbsp of veg oil or coconut oil
sesame chilli oil (optional) 

Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. Remove from heat. This can be made ahead of time and refrigerated.

Preheat oven to 350.
Open the can of coconut milk and spoon the cream found on the top onto the pizza crust. Spread the spinach over the crust then 1 cup of the mozzarella. Spread the turkey mixture evenly over the pizza (you will not use all of it) then top with the rest of the mozzarella and the parmesan. Bake for 25 minutes, your oven may be stronger and may only need 20 min. Top with tons of basil (because you can never have too much basil) and drizzle with sesame chilli oil. 

This Christmas, don't throw away that turkey carcass. Those bones can make some beautiful broth.  This is a little twist from the usual flavours which you can find a little further down on the page.

Don't worry, making it is very, very simple, unless you have a cat like poor Mog.

Twisted Turkey Broth

​3-5 kaffir lime leaves *
2 smashed garlic cloves
a couple slices of ginger
tbsp of schezuan peppercorns
1 onion cut into chunks
1 carrot cut into chunks
1 stalk of celery cut into chunks
2 dried chillies
turkey bones (I often use a leg and wing and it provides enough turkey meat for a pot of soup)

*kaffir lime leaves can be bought at Asian stores and can be cleaned, dried and frozen so you can grab one whenever. If you don't have any, you could also use lemongrass or the peel of a lime.

In a large soup pot or dutch oven, place all the above ingredients and cover with water. This is going to simmer for ~3 hours so make sure you have a good amount of water. Use a low heat to simmer checking every once in a while to skim off any foam that may come to the top. When finished simmering, remove the bones or leg and wing from the pot and let cool. Strain the broth into another pot or large bowl. Clean all meat off the leg and wing and add back to the broth if you plan on making turkey soup or stew. You can freeze them or use them separately if you choose.

Turkey Broth

1 turkey leg
1 turkey wing
any other turkey bones you may have saved
half an onion peeled
1 stick of celery chopped
1 carrot chopped
1 tbsp of peppercorns
some stalks of fresh herbs (thyme, rosemary, sage , oregano, parsley,) use whatever combination you have.
2 bay leaves

In a large soup pot or dutch oven, place all the above ingredients and cover with water. This is going to simmer for ~3 hours so make sure you have a good amount of water. Use a low heat to simmer checking every once in a while to skim off any foam that may come to the top. When finished simmering, remove the leg and wing from the pot and let cool. Strain the broth into another pot or large bowl. Clean all meat off the leg and wing and add back to the broth if you plan on making turkey soup or stew. You can freeze them or use them separately if you choose.

**You can use the carcass of the turkey or a chicken to make this as well and I always do. I never throw out the bones of poultry without making a broth with them first. After a big turkey dinner I always bag a leg, wing and another bone or two together, then the carcass separately making 3 bags and freeze them all. There is enough meat from these pieces to make a large pot of soup.
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**If you use bones with very little meat on them, you can roast them for a deeper flavour. Just spread them on a cookie sheet and roast on a high heat (420-450) for 20 minutes.

This is my aunt Patsi's recipe and has been passed around for years. The big difference being that lobster is often used back in the maritimes, as opposed to crab. Here, in Ontario, lobster is ridulously overpriced so I always use crab. I had to post this recipe before the holidays because I served this at a party 2 weeks ago and there were many requests for the recipe. It's a delicious, easy appetizer that is a big crowd pleaser and can be made ahead.

If you are on a diet, you do not want to eat this. But it is a delicious indulgence.

Why is it magic you ask? Because it makes it difficult to stop eating veggies. I'm serious, it really does. Sometimes I make this and bring it and a bunch of veggies to work for my lunch, I'm actually satisfied. When I place a veggie tray like the one pictured above in the middle of table, it disappears very quickly and is enjoyed by everyone (even teenagers!). You will never buy bottled dips again, unless you are desperate.

You don't need a lot of ingredients but you do need time to let it all get busy together. Making this the day before is ideal.

Magic Dip

1/2 cup of mayo (not Miracle Whip - ewwww)
1/2 cup of sour cream
1 shallot minced
1 tbsp fresh lemon juice
1/4 tsp celery salt
2 tbsp of minced parsley (cilantro is also good)
salt and pepper
Mix it all together then refrigerate for a few hours. Taste test before serving. You may need more lemon, or salt/pepper.