Turkey and Spinach Curry (4)

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This is a loosely termed curry borrowing from both Asian and Indian dishes. From the Asian I took coconut milk and ginger and from the Indian I used various spices – garam masala, cumin, curry powder and turmeric – and I stir in a touch of mango chutney and a pinch of white pepper (enough so that you can taste it) just before serving. The addition of spinach and lentils and using ground turkey as the meat makes for a light and healthy curry.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 medium onion – chopped

2 large cloves of garlic – grated

1 tsp. each of cumin, curry powder and garam masala

Pinch of turmeric

2 inch piece of ginger – peeled and grated (makes 1 tbsp.

1 pound of ground turkey

1 can (15 oz.) lite coconut milk

1 can (15oz.) lentils – rinsed

1/2 cup turkey/chicken broth

10 oz. baby spinach

1 – 2 tbsp. mango chutney

Good pinch of white pepper

Chopped cilantro (to sprinkle over top of curry before serving)

Put 1 tbsp. of seasoned olive oil in a Dutch oven. When it is sizzling add onion. Let it soften and brown a little then add garlic and spices and stir. When you can smell the spices, add the ginger.

Cook for a couple of minutes then add the turkey and brown.

Pour in coconut milk, turkey/chicken broth and lentils. Bring to boil and simmer for 15 minutes.

Add spinach and let wilt, stirring a little.

Stir in a mango chutney and white pepper.

Sprinkle with chopped cilantro

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Turkey Meatballs on Top of Potatoes, Tomatoes and Zucchini with a little Goat’s Cheese (4)

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The potatoes and turkey meatballs are pan-seared before they are placed in a pre- heated, ovenproof dish. Fresh parsley and oregano are added both to the meatball, breadcrumb-free mixture and scattered over the other veg. Cut the zucchini into 2 or 3 inch long, thin batons. Prick the baby tomatoes so the juices spill out. as they cook.

Pre-heat oven to 400 degrees

3 tbsp. olive oil

3/4 pound zucchini – cut into 2 – 3 inch batons

1/2 pound baby tomatoes – pricked with a fork

1/2 pound new potatoes – cut into halves or quarters, depending on their size

2 tbsp. fresh parsley – finely chopped

2 tbsp. fresh oregano – finely chopped

1 pound ground turkey

1 large shallot – finely chopped

1 egg – whisked with a fork

Salt and freshly ground black pepper

Goat’s cheese crumbles

Place zucchini batons and baby tomatoes in an ovenproof dish, add 1 tbsp. each of parsley and oregano and toss with 1 tbsp. oil and season with salt and freshly ground black pepper.

Heat 1 tbsp. oil seasoned with salt and freshly ground black pepper in a skillet and when sizzling add the potatoes. When browned remove from the skillet and add to the bowl with the other vegetables and toss again.

In another bowl thoroughly mix together the ground turkey, shallot, the remaining parsley and oregano and the whisked egg. Season with salt land freshly ground black pepper and shaped into smallish meat balls.

Heat 1 tbsp. seasoned oil in a skillet and when sizzling add the meatballs and brown. Then remove from skillet and place them on top of the vegetables.

Cook in the oven for 30 – 40 minutes – ideally the tomatoes want to be bursting. Remove dish from the oven and sprinkle with goat’s cheese crumbles.

 

 

 

 

 

 

Steff’s Meat Sauce (4)

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When I cook I try to make the dish healthy by cutting down on fat and sugar where possible. So, for this recipe I replaced ground beef with a mixture of ground chicken and ground turkey – a tip from my friend, Steff. I also bulked up the sauce with cannellini beans.

Because both chicken and turkey give out a certain amount of water, you may find that the sauce is a bit too runny. If so at the end of the cooking time cook for a little longer at a higher heat to reduce the liquid.

Just before serving I add small pieces of goat’s mozzarella which start melting and going gooey (more credit to Steff) and I serve this sauce over rice noodles – the thicker kind if you can find them – but it would be good with a baked potato, over rice or zucchini ‘pasta’.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 large onion – finely chopped

2 large cloves of garlic – grated

1 pound of ground chicken

1 pound of ground turkey

1 cup passata

1 cup chicken broth

2 oz. goat’s mozzarella – cut into small pieces

Heat seasoned oil in a cast iron casserole dish and, when sizzling, add the onion and let soften and brown, then add the garlic, stir and let cook for a few minutes.

Stir in the ground chicken and turkey and break up the meat so it isn’t in clumps. Let the meat brown as this will add more flavor to the sauce.

When the meat is nicely browned stir in the passata and the broth and bring to the boil and let simmer for 30 minutes.

Remove from the heat and sprinkle the cheese over the top. Serve before the cheese fully melts.

 

Turkey Pie (4)

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The turkey version of Shepherd’s Pie is a lighter, leaner version and at this time of year may be a good way to use up leftovers from Thanksgiving or Christmas dinner – turkey, mashed potatoes, gravy or turkey broth (all presuming there are any).

Pre-heat oven to 350 degrees.

3 tbsp. olive oil – of which 1 tbsp. is seasoned with salt and freshly ground black pepper

8 oz. onion – chopped

2 lbs. ground turkey

8 oz. carrots – cut into slices and the slices cut into quarters

8 fl. oz. turkey or chicken broth + 5 tbsp for the mashed potatoes

8 oz. frozen peas

1 1/2 lbs. mashing potatoes – peeled and cut into chunks

Heat 1 tbsp. oil seasoned with salt and freshly ground black pepper in a skillet and when sizzling add the onion and let soften and brown then remove to a large bowl.

Add ground turkey to the skillet and sear it then add to the onions along with the carrots and peas.

Pour over 8 fl. oz. broth and mix well before placing mixture in an ovenproof dish.

Cook potatoes in boiling water until soft enough to mash, drain and mash with 3 tbsp. oil and 5 tbsp. broth.

Spread mashed potato over the turkey mixture and cook in oven for 40 minutes.

Citrus Honey Chicken (4)

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Chicken often needs a sauce or herbs or a good gravy to make it less bland and because I poached the chicken in the citrus juices it was also very moist. At the end of cooking some of the juices were added to a honey and soy sauce mixture and then poured over the chicken.

Pre-heat oven to 350 degrees

2 chicken breasts

1 tbsp. olive oil

Juice of 1 orange

Juice of half a lemon

Juice of half a lime

Salt and freshly ground black pepper

1 tbsp. gluten free soy sauce

1 tbsp. honey

Tear off a piece of aluminum foil big enough to wrap the chicken breasts in and put it in a roasting pan. Place chicken breasts on top and pour over the oil followed by the various juices then season well. Wrap the chicken breasts well in the foil ensuring that none of the juice escapes.

Cook for 45 minutes, basting every 15 minutes.

When cooked remove the chicken, cut into slices and place on a warm plate.

For the sauce mix the honey and soy sauce together then add 2 tbsp. of the citrus juice that the chicken was cooked in.

 

Turkey Roll-ups (serves 4)

Turkey Roll-ups (serves 4)

These are good for lunch and sort of like a sandwich without the bread or a wrap without the wrap – basically, just the innards. I think if you use pre-sliced turkey (the sort that comes sealed in plastic at the supermarket) it will roll up just fine. I had mine cut at the deli counter and it was a little thin so I shall ask for thicker next time. Lay the turkey on a chopping board and spread each slice (say 2 per person) with a dollop of homemade lemon hummus (see my recipe), top with thin slices of avocado and cucumber. Then roll up and eat. If making ahead to go in lunch box or for a picnic I would toss the avocado in a little lemon juice before rolling up in turkey. This will prevent the avocado from going brown.

8 slices of roast turkey
Lemon hummus
1/2 an English cucumber – thinly sliced
1 avocado – thinly sliced.

Prepare as above.

Turkey and Spinach Soup (serves 4)

Turkey and Spinach Soup (serves 4)

Have not been able to cook for almost a week due to back issue (thought it better not to take a director’s chair into the kitchen, as I might end up with a worse problem!). Turkey + spinach + cannellini beans = bland. Add harissa paste (tracked down in Whole Foods) = delicious. This is a hearty soup – really a meal in itself. Could do well in a container for lunch.

1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper
1 x onion – finely chopped
2 x garlic cloves – finely chopped
1 pound ground/minced turkey (Whole Foods ground turkey has no added ‘natural flavorings’)
6 oz baby spinach
3 cups vegetable broth/stock
1 x can of cannellini beans
1 tbsp. harissa paste

Heat seasoned oil in a cast iron casserole dish and when sizzling add onion and leg soften for a few minutes.
Then add garlic and let cook for a few minutes.
Then add turkey and separate with a spatula so it is not in large chunks.
When turkey is a little browned, add spinach and broth.
Bring to boil and simmer with lid on for 10 minutes.
Then add cannellini beans and harissa paste and cook for a further 5 minutes.