Curried Turkey Stew

INGREDIENTS
2    tablespoons olive oil
1    medium onion, diced
½   cup diced celery
2    cloves garlic, minced
1    pinch red pepper flakes
1    inch ginger, peeled, grated
1    cup turkey or chicken broth
1    tablespoon curry powder
1    teaspoon turmeric
1    teaspoon ground cumin
1    teaspoon ground coriander
2    cups leftover turkey, cut to ½ inch cubes
2    large Yukon gold potatoes, diced to ½ inch (about 2 cups)
2    large Roma tomatoes, diced (2 cups)
1    cup fresh or frozen peas
½    cup chopped cilantro or 1 tablespoon dried cilantro.

METHOD

In a large skillet, heat the olive oil over medium heat and add the onions and celery. Cook the on ions and celery for 5 to 6 minutes until the onions are translucent. Add the garlic, pepper flakes and ginger, cook for 1 minute, stirring. Add the broth, spices, turkey pieces and the potatoes, stir to combine. Cover, lower the heat to medium low and simmer for 8 to 10 minutes until the potatoes are tender.

Add the tomatoes and peas and continue to cook for 4 to 5 minutes until hot throughout. Before serving, garnish with chopped cilantro.(If you do not have chopped cilantro, add 1 tablespoon dried cilantro with the tomatoes and peas.)

Turkey Garbanzo Soup

INGREDIENTS
2    tablespoons olive oil
½   cup chopped white onion
½   cup chopped celery
2    cups turkey broth
2    cups low fat yogurt
1    large egg yolk
2    tablespoons all-purpose flour
1    can (15 ounce) garbanzo beans,
         rinsed and drained
2    cups leftover turkey, cut to ½ inch dice
1    teaspoon dried thyme
1    teaspoon dried cilantro

4    tablespoons unsalted butter
2    cloves garlic, minced
1    tablespoon regular or smoked paprika
1    pinch cayenne pepper or to taste (optional)

METHOD

In a medium skillet, add the olive oil over medium-high heat and, when warmed, add the chopped onion and celery. Cook for 5 to 6 minutes until the onion turns translucent. Set aside. In a medium sauce pan, add the turkey broth and warm it over medium heat. Remove from the heat and set aside.

In a large sauce pan, whisk together the yogurt, egg yolk and flour. Slowly add the warm turkey broth, whisking it in each time. Add the onion/celery mixture, the garbanzo beans, the turkey and spices. Cook over medium-low heat for 10 to 12 minutes to soften the turkey and meld the flavors.

In  a small bowl, melt the butter in the microwave (25 to 35 seconds on high.) Add the minced garlic and paprika and return to the microwave for 30 to 35 seconds on high to cook the garlic. Serve the soup with a spoonful of paprika-butter sauce swirled over the surface.

Turkey Broth

INGREDIENTS
1    12 to 15 pound turkey carcass
2    large white onions (1 to ½ pounds)
2    large carrots (about 1 pound)
3    stalks celery, with some leaves
3-4  sprigs of flat leaf parsley
1    teaspoon black peppercorns

METHOD

Use a large (12 to 16 quart) sauce pan and break up the carcass to as small pieces as possible, using poultry shears if required. Place the carcass pieces into the large pan. Peel and quarter the onions and add to the pan. Wash the carrots, cut into 3 to 4 pieces and add to the pan. Wash the celery, cut into 3 to 4 pieces and add also. Add the parsley and the peppercorns to the pan. Add enough water to cover the carcass and vegetables by at least one inch. Bring to a boil, lower the heat to simmer, and cook for 4 hours.

Using tongs, a ladle or other device, remove the large pieces from the broth and discard them. Set a large sieve over another large pan and pour the soup through, again discarding the solids. Chill the broth for several hours and then skim the fat from the broth and discard the fat. Use the broth immediately or keep it refrigerated in air tight containers for up to 4 days. The broth can also be frozen and used within 4 to 6 months.

Spicy Cornbread

INGREDIENTS
2          cups polenta mix or cornbread mix
1          cup whole wheat flour
1          tablespoon baking powder
½         teaspoon salt
¼         cup melted butter or butter substitute
2          eggs, beaten
1          jar (10 ounces) Aloha from Oregon hot pepper jelly

METHOD

Preheat oven to 350 F degrees. . Grease the sides and bottom of an 8 by 8 inch oven proof baking dish. In a large bowl, combine the polenta, flour, baking powder and salt, mixing well. Add the melted butter and eggs. Warm the pepper jelly in the microwave (remove the lid first) for 20 to 30 seconds and add to the bowl.

Mix the ingredients well until they are all combined and pour into the prepared baking dish. Bake for 15 to 20 minutes until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow it to cool and serve immediately in small squares.

Beef and Olive Stew

INGREDIENTS
2    tablespoons olive oil
1 ½    pounds London broil, cubed to ½ inch
1    medium white onion, chopped
½   cup dry red table wine
1    cup water
½   cup beef broth
2    tablespoons all purpose flour
1    8 ounce can tomato sauce
2    teaspoons dried oregano
1    teaspoon fennel seeds
¼   teaspoon cayenne pepper (optional)
1    15 ounce can sliced black olives

METHOD

In a large skillet or sauce pan, heat the olive oil over medium-high and add the beef cubes, in batches if necessary. Brown the beef on all sides and set aside. Use 1 additional tablespoon of oil if necessary. Lower the heat to medium and add the onions, stirring occasionally, and cook until they are tender, about 4 to 5 minutes. Add the red wine and stir it around to dissolve all the brown bits on the bottom of the pan.

Add the water to the pan and, in a small bowl, mix the flour with the beef broth. Pour that into the pan along with the tomato sauce, oregano, fennel seeds and cayenne pepper. Return the beef to the pan, lower the heat to medium-low, cover and cook for 10 to 12 minutes until the beef is fork-tender. Add the olives and cook for 2 more minutes to combine the flavors. Remove from the heat and serve immediately. The recipe will serve 4 to 6 people.

 

 

Apricot Ginger Chicken

INGREDIENTS
½    cup dried apricots, quartered
1     cup dry white table wine
1     inch piece fresh, peeled ginger
2     tablespoons olive oil
1     large red bell pepper, cut to ½ inch dice
1     medium white onion, chopped
2     skinless, boneless chicken breasts, cut to ½ inch cubes
1     cup Arborio rice
 ¼   cup fresh Italian flat leaf parsley, chopped

METHOD

In a small sauce pan over low heat, combine the apricots and white wine. Grate the ginger into the pan and cover, reserving for later. In a large skillet over medium heat, add the olive oil, red pepper squares and chopped onion. Simmer for 5 to 6 minutes to soften the vegetables. Add the chicken cubes and stir until they are browned on all sides. Turn the heat down to low, cover and cook for 8 to 10 minutes, stirring occasionally.

Meanwhile, bring 3 cups of water to boil in a medium sauce pan and add the rice. Stir a few times, lower the heat, cover and cook for 7 minutes exactly. Remove from the heat and drain. When the chicken mixture is completed, add the rice and the apricot-ginger mix to the skillet. Simmer for 1 to 2 minutes to combine the flavors, remove from the heat and garnish with the chopped parsley. Serve immediately to 4 to 6 friends.

Blackberry Sauce

This sauce could have a very extensive future. With pan fried cod, braised tilapia and butter-sautéed Portobello mushroom slices it was very tasty. There is enough sauce left to try it on several other foods. It is simple to make and far too easy to consume.

INGREDIENTS

2    tablespoons butter
1    cup fresh blackberries
½   cup Eredita ruby port
1    tablespoon lemon juice
1    tablespoon honey
1    teaspoon aged balsamic vinegar

METHOD

In a medium sauce pan over medium-high heat, melt the butter and add all the rest of the ingredients. Cook for 8 to 10 minutes until the blackberries begin to break down. Transfer to a blender or food processor and puree. Return to the sauce pan through a sieve to remove all the seeds and continue to cook for 3 to 4 minutes until it thickens. Remove from the heat and drizzle over your favorite food. This will provide about 1 ½ cups of sauce.

 

Cincinnati Chili

Most of the recipes I have seen for this unique mid-western chili call for the ground beef to be incorporated into the chili and then the whole thing is poured over pasta. My first taste of the chili was from a can of sauce from friends in Cincinnati which was poured into cooked ground beef and then over the pasta. Either way, it is delicious

INGREDIENTS

2    tablespoons olive oil
1    large white onion, chopped
4    cloves garlic, minced
1    pound ground beef
2    cups tomato sauce (15-16 ounces)
2    tablespoons chili powder
1    tablespoon cinnamon
1    tablespoon ground cumin
1    teaspoon allspice
1    tablespoon cider vinegar
¼   teaspoon cayenne pepper (optional)
1    tablespoon sweet paprika
¾   cup water
1    pound spaghetti

METHOD

In a large skillet or sauce pan, heat the olive oil over medium heat and add the onion. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the ground beef. Stir the beef around while it browns and break up any clumps. Add the tomato sauce, chili powder, the spices, vinegar, cayenne, paprika and water. Stir well to mix all the ingredients and bring to a boil.

Reduce heat to low, cover and cook for 30 minutes, stirring occasionally. The chili should be thick but still slightly soupy. Remove from the heat and allow it to cool.

Meanwhile, cook the pasta according to package directions and drain. Divide the pasta into serving dishes, add the chili and serve with the following additions as desired: shredded cheddar cheese, chopped onion, warm, cooked kidney beans and oyster crackers.

Lime Chicken Coconut Rice

INGREDIENTS
1-2    limes juiced (2 to 3 tablespoons)
1    tablespoon sesame oil
1    tablespoon soy sauce
1    tablespoon rice vinegar
2    chicken breasts, skinless, boneless, cubed to 1 inch
1    recipe coconut rice (See in this blog under Rice)
1    teaspoon butter or butter substitute.

METHOD

In a medium bowl, combine and stir the lime juice, sesame oil, soy sauce and vinegar. Place the chicken cubes into the marinade and mix to assure all pieces are well covered. Marinate for 15 to 30 minutes. Prepare the coconut rice.

Drain the marinade into a small sauce pan and set aside. Place the chicken into a large skillet over medium-low heat. Cover and cook for 10 to 12 minutes, stirring occasionally.

Bring the marinade to a boil , reduce the heat to medium and reduce to one-half the original volume, thickening as it cooks. Add the butter and let it melt, stirring.

Using a serving dish, pour half of the sauce in a large circle on the dish. Place the coconut rice into the circle and flatten it with a spoon. Place the chicken pieces on top of the rice and pour the remainder sauce over the chicken. Serve immediately. Will provide 2 to 4 servings.