Can't Believe It's Turkey Curry
Source of Recipe
the web
List of Ingredients
# 1 lb ground turkey
# 1 large onion sliced
# 1 tbsp fresh ginger finely chopped
# 5 oz or so frozen spinach
# 1 can (13.5 fl oz) coconut milk
# 1 can straw mushrooms
# 1 tbsp curry (or more to taste)
# 2 tsp. fish sauce (optional)
# 1 tsp. dried red pepper
# saltRecipe
Index | Soups | Main Courses | Side Dishes | Cakes and Desserts | Drinks
Porcupine Meatballs
Sting
Ingredients:
* 1pound lean ground beef
* 15 ounces tomato sauce
* 1/4 cup long-grain rice
* 1 egg - lightly beaten
* 1 1/8 tablespoons chopped parsley
* 1/8 cup finely chopped onion
* 1/4 teaspoon nutmeg
* 2/3 teaspoon salt
* freshly ground pepper
* 1 1/8 teaspoons Worcestershire sauce
* 1 cup hot water
* 1 beef bouillon cube
Method:
Mix 1/4 cup tomato sauce with the ground beef and the rice. Add the beaten egg, parsley, onion, nutmeg, salt, Worcestershire sauce and pepper to taste. Shape this mixture into about 20 meatballs, and brown them by shaking in a hot skillet lightly filmed with oil for about 1 minute over high heat. Dissolve the bouillon cube in 1 cup water and add to the remaining tomato sauce, pour over the meatballs, bring to a boil, then reduce heat and simmer 30-35 minutes, stirring occasionally. Serve over rice.
Veal Scallops with Apples and Cavados
Sting
Ingredients:
* 3/4 pound mushrooms
* 8 tablespoons butter
* salt and freshly ground pepper
* 1 cup creme fraiche
* 6 small golden delicious apples
* 6 veal scallops, 6 ounces each
* 1/4 cup olive oil
* 2 large shallots
* 2 tablespoons Calvados
* 1 tablespoon parsley -- chopped
Method:
Trim the bases of the mushroom stems. Rinse the mushrooms quickly in cold water, pat dry with paper towels and slice thin. Heat 2 tablespoons of the butter in a medium frying pan over high heat. Add the mushrooms and cook, stirring, until all the moisture has evaporated. Season to taste with salt and pepper. Stir in 3 tablespoons of the cream. Cover and set aside.
Preheat the oven to 450 degrees. Melt 2 tablespoons of the butter. Peel and core the apples and trim to about 2 inches in diameter. Put the apples in an ovenproof pan just large enough to hold them and brush with the melted butter. Bake until tender but still firm, about 15 minutes. Set aside
Flatten the veal scallops with the flat side of a large knife. Season both sides with salt and pepper. Heat 2 tablespoons of the oil and 2 tablespoons of the butter in a large frying pan over high heat. Add 3 of the scallops and sauté until golden brown on both sides. (Do not overcook or the veal will be tough.) Transfer to a serving platter; cover to keep warm. Discard the fat from the pan and sauté the remaining scallops in the remaining butter and oil. Transfer to the serving platter.
Add the shallots to the pan and cook over medium heat until tender but not colored. Remove the pan from the heat and spoon off the fat. Return the pan to the heat, add the Calvados or brandy, and light with a match. When the flames die, stir in the mushrooms and the remaining cream, bring to a boil, and boil 2 minutes until the sauce has reduced and thickened slightly. Taste and adjust seasonings.
To serve, spoon the mushrooms and sauce over the scallops and sprinkle with the parsley. Arrange the baked apples around the edge of the platter.
Worcestershire Chicken
Ingredients:
* 1 1/2 - 2 lbs. (0.7 -1 kg) chicken breast cut into strips
* 2 cloves of garlic finely chopped
* 1/4 cup Worcestershire sauce
* juice from 1/2 lemon
* 1/4 cup cooking wine (optional)
* 1 tsp. pepper (coarsely ground preferred)
* salt
Method:
Brown garlic in olive oil. Next add stripes of chicken, and brown these. Pour Worcestershire, lemon and wine onto chicken, and then sprinkle pepper evenly over chicken pieces. It is ready when the chicken is brown outside and white inside. Add salt to taste.
Side dish Suggestions:
Rice
Fettucini
Potatoes
Salad - lettuce, tomatoes, chopped dill, oil/vinegar, salt and pepper or lemon pepper
Low-Cal Chicken Salad
Ingredients:
* 1 1/2 - 2 lbs. of chicken breast cut into bite-size pieces
* 1 cup low-fat/no-fat sour cream
* 1/2 cup low-fat/no-fat mayonnaise
* 8-10 cherry tomatoes quartered or 2 large tomatoes cubed
* 2-3 green onions chopped
* 1/4 cup finely chopped fresh baby dill or cilantro or 1 TBSP dried dill
* salt and pepper
Method:
Fry pieces of chicken in olive oil until fully cooked, and then place into big bowl, preferably glass. Add sour cream, mayonnaise and dill, and stir well. Add tomatoes and onions and stir gently until mixed evenly. Add salt and pepper to taste (coarse pepper adds more bang).
Serve on croissants or sour dough.
Classical Curry
Ingredients:
* 1-1 1/2 lbs of meat cut into bite-size pieces
* 1 large onion sliced
* 1 tbsp fresh ginger finely chopped
* 3 large potatoes peeled and cubed
* 1 can (13.5 fl oz) coconut milk
* 1 can straw mushrooms
* 1 TBSP curry (or more to taste)
* 2 tsp. fish sauce (optional)
* 1 tsp. dried red pepper
* salt
Method:
In a large enough pot, place the meat, onions and ginger. Fry on medium or so heat until meat is brown on the outside, stirring occasionally. Add the potatoes, coconut milk and straw mushrooms. Stir. Add the curry, fish sauce and dried pepper. Place lid on pot. Maintain medium or so heat and let cook for 20 minutes. At this point, turn heat to low and add salt to taste. Let curry simmer at least 20 minutes longer.
The heat can be turned off and curry can sit a couple of hours to "age". Reheat when ready to eat. It can be eaten right away.
Serves 4 people.
Sidedish Suggestions:
Rice
Egg rolls for appetizers
Green beans with lemon pepper
Can't Believe It's Turkey Curry
Ingredients:
* 1 lb ground turkey
* 1 large onion sliced
* 1 tbsp fresh ginger finely chopped
* 5 oz or so frozen spinach
* 1 can (13.5 fl oz) coconut milk
* 1 can straw mushrooms
* 1 tbsp curry (or more to taste)
* 2 tsp. fish sauce (optional)
* 1 tsp. dried red pepper
* salt
Method:
In a large enough pot, place ground turkey, onions and ginger. Fry on medium or so heat until meat is brown on the outside. Stir occasionally. Add coconut milk, straw mushrooms and frozen spinach. Stir. Let frozen spinach thaw on its own. Add curry, fish sauce and dried pepper. Place lid on pot. Maintain medium or so heat and let cook for 20 minutes. At this point, turn heat to low and salt to taste. Let curry simmer at least 20 minutes longer.
The heat can be turned off and curry can sit a couple of hours to "age". Reheat when ready to eat. (Can be eaten right away.)
Serves 4 people.
Sidedish Suggestions:
Rice or noodles
Lettuce, tomato and coriander salad with vinaigrette
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