Turkey Stroganoff
Found some ground turkey on sale the other day and didn’t feel like making chili, so this is what I came up with. There were no leftovers!
1 pound of ground turkey
1 can of cream of mushroom soup
1/2 cup of white wine
1/2 cup chopped onion
1 Tablespoon of paprika
1 chicken or beef bouillon dissolved 1/2 cup of hot water
1 cup of sour cream
1 package of sliced baby portobello mushrooms.
8 ounces of egg noodles
Brown turkey. Add chopped onion and paprika. Cook for 5 minutes over medium heat. Add cream of mushroom soup, white wine, bouillon cube, sour cream and mushrooms. Cook for about another 5 – 10 minutes. Serve over egg noodles and top with poppy seeds.
Chicken Tikka Masala
This is another one of my very favorite dishes. It is a two day process, but if you like this type of food it is well worth it.
Ingredients:
1 2- inch long hot green chile or serrano (i usually use a jalapeno because my kid don’t like things too hot)stemmed and seeded, or not depending on your desire of heat.
1 1 inch piece of fresh ginger peeled and chopped. I have used the stuff in the jar and it works just as well, I just add a little extra.
1 28 oz can whole tomatoes
8 tbs unsalted butter
1 recipe Roasted Tandoori chicken (recipe to follow this) meat removed from bones in large pieces; try not to shred. About 5 cups
2 tsp sweet paprika
2tbs cumin seeds, toasted and ground ( I use ground cumin from the jar)
1 cup heavy cream
Kosher salt
2 tsp garam masala (I like this seasoning so I add about 3 tsp)
3/4 cup coarsely chopped fresh cilantro. ( I always put more on mine because I Love Cilantro)
PREPARATION:
1. In food processor, pulse the chile and ginger till very finely chopped. Add the canned tomatoes with their juice and process till the mixture is pureed. Set aside.
2. melt 6 tbs of the butter in 6 – 8 quart dutch oven over medium heat. When the foam subsides, add about a third of the chicken pieces and cook, stirring frequently, until the chicken absorbs some of the butter and begins to brown, 3 to 4 min. With a slotted spoon, transfer the chicken to a plate. Repeat with the remaining two batches of chicken.
3. Add the remaining 2 tbs butter to the pan. When it’s melted, add the paprika and 4 tsp of cumin and stir till the spices just begin to darken, 10 – 15 sec.
4. immediately add the tomato mixture. Simmer vigorously, uncovered, stirring frequently, until the sauce has thickened slightly, 6 to 8 min. Add the cream and 1 tsp kosher salt and stir well.
5. Add the chicken and stir gently to mix. Reduce the heat to med low and simmer, uncovered, stirring occasionally for 10 min. Stir in the garam masala and remaining cumin. Remove from heat, cover and allow to rest 15 min. Taste and add more salt if needed.
6. Transfer to serving bowl and garnish with cilantro.
And now the Tandoori Chicken…
I usually make this a day or two ahead of time and just keep it in the refrigerator.
12 bone-in chicken thighs
1 cup plain nonfat yogurt
1/3 cup fresh lemon juice
1 tbs peeled and finely chopped fresh ginger (again from a jar will work I just add a little more)
1 tbs finely chopped garlic (from a jar will work but fresh is better, as with everything!)
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala (I always add a little more , only because I love this spices flavor)
1 1/2 tsp kosher salt
1/2 tsp cayenne
Few drops of red and yellow food coloring (optional)
1 lemon cut in half.
1. Marinate the chix. Remove the skin and trim excess fat from the chix. With sharp knife cut three or four long, diagonal slits on each thigh, against the grain, almost to the bone.
2. In lg bowl mix the yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, kosher salt and cayenne. stir in food coloring. Add the chix, turning to coat and making sure that the marinade gets into all the slits in the chicken. Cover and marinate in the refrigerator, at least 2 hrs. and up to 12. ( marinate mine overnight which means I probably marinate it for about 15 + hrs.)
3. Roast the chicken Position a rack in the center of the oven and heat the oven to 375. Line a large rimmed baking sheet with foil. Roast chicken till juices run clear or thermometer reads 170. About 45 min.
Squeeze the lemon halves over the chicken.
If you want this for a stand alone meal and not to use in the Tikka Masala, you can cook as directed above or cook on a grill over med/high heat. Be sure to oil the grill liberally. About 5 min a side. After flipping turn heat to low and cook covered, flipping occasionally till no longer pink near bone. About 10 – 15 min for small and 15 – 20 for lg. Before serving you can brush with melted butter and squeeze lemon halves on top. garnish with lemon wedges and sliced onions.
ENJOY
Bite Size Potato Skins
I saw the small bag of delicious little red potatoes the other day and thought hummmm I have an idea. Apparently is was a good one because they were devoured with in minutes of putting them on the table.
15 small new red potatoes
1 pound of bacon
1 8 ounce bag of shredded sharp cheddar cheese.
4 green onions diced
2 Tablespoons of olive oil
1/4 cup of Sour cream
Black pepper
Kosher salt
Pre-heat oven to 350°.
Roasted Potato Skins
Wash and rinse potatoes then pat dry. in a small bowl, coat the potatoes with olive oil and place on a foil lined cookie sheet. Bake in oven for 40 minutes or until fork tender. Do Not Over Cook. In the mean time cook bacon until tender. Remove potatoes from oven and let cool. Cut each potato in half and scoop out middle with a melon baller, leaving a small wall of potato in the skin, try not to break the skin. Lightly brush both sides of the potato and lightly sprinkle with kosher salt on both sides. Return to oven and bake at 400° for 10 – 12 minutes on each side. They are really good crispy. In a small bowl combine cheese and crumbled bacon , mix thoroughly. Remove potatoes from oven and let cool to touch. Sprinkle the inside of each potato with black pepper and fill each one with cheese filling. Return to oven for about 10 minutes or until cheese starts to looked melted. Take sour cream place in small Ziploc sandwich bag and seal. cut off a small tip of one of the corners. Remove potato skins from oven and place a small dollop of sour cream and some green onion on top of each one. Serve immediately, or place in chaffing dish to keep warm.
Italian Sausage with Fresh Tomatoes over Pasta
I make this all the time in the summer, using fresh tomatoes from the garden. It is one of my favorites. If you don’t like spicy omit the hot Italian Sausage and just use all mild.
3 links of mild Italian Sausage
2-3 links of hot Italian Sausage
1/4 cup of red wine. I use what ever I happen to be drinking while cooking this fabulous meal!
4 cloves of fresh garlic chopped or 2 teaspoons of minced garlic from a jar
1 small can of black olives
6 large fresh tomatoes rough cut
1/8 – 1/4 cup of fresh basil chopped. I personally like a lot of basil
Feta cheese
In a large pan cook sausage in about 1/4 cup of water. Turn to brown an all sides. Cook about 20 min over medium to high heat. Remove sausage from pan and deglaze pan with red wine. Slice sausage and return to pan, add garlic and tomatoes. Cook till tomatoes are tender. Add black olives, basil and simmer for about 2 minutes. Remove from heat. Serve over pasta of choice and top with feta cheese
Mexican Lasagna
This is a low fat recipe that I got from my sister in-law Diane. I have changed it a little bit by adding a can of black beans. My whole family loves this and it is so easy to make. Enjoy
1 pound of lean ground beef or turkey
1 onion chopped
1 bell pepper chopped
1 24 ounce jar of salsa
1 8 3/4 ounce can of corn drained
1 can of black beans drained
1 16 ounce container of cottage cheese
4 ounces of shredded sharp cheddar cheese
1 can of sliced olives
1 teaspoon of chili powder
1 teaspoon of cumin
10 6 inch tortillas
Pre-heat oven to 375°
Brown meat , onion and pepper. Drain any liquid. Add salsa, corn, black beans and seasonings. In a 13 x 9 pan, layer 1/3 of meat mixture, layer 5 tortillas and top with 1/2 of cottage cheese. Repeat, ending with meat. Sprinkle with cheese and olives. Bake of 30-35 minutes. Serve topped with sour cream and chopped green onions if desired.
Haystacks
1 small package of butterscotch chips
1 can of chow mein noodles
1 12 ounce can of peanuts
In a large microwave safe bowl (large enough to hold all above ingredients), melt chips in 30 second intervals stirring each time till chips are melted. Add noodles and peanuts and mix thoroughly. With a tablespoon drop rounds on wax paper and let sit 15 minutes till hardened.
