Tetrazzini Pasta

Tetrazzini is an Italian-American dish. It is made with (leftover) poultry or seafood. Various types of dairy sauces, pastas, and vegetables are used. So, be creative and choice the meat, sauce, and pasta you want tonight. Then, change the ingredients next time you want tetrazzini.

Serves 8

Preheat the oven to 350ºF/175ºC

• 1 pound (455 g) a package of: linguine, spaghetti, egg noodles or other types of pasta
• 2 cups (260 g) singly or a mixture of sliced: spinach, carrots, broccoli, bell peppers, zucchini, leeks, asparagus, celery, peas, etc.
• 1 pound (455 g) shredded cooked organic: turkey, chicken, ham, seafood (of choice)
• 1 cup (130 g) sliced mushrooms
• 2 cups (480 ml) (dairy-free) butter, cream, milk and cheese, béchamel, mornay, or yogurt
• olive oil
• 1 cup (130 g) organic onion, chopped
• minced organic garlic
• (gluten-free) flour
• 2 cups (480 ml) organic chicken broth; seafood use chicken, clam juice, seafood stock, or for a kick, Cajun-style broth (Cajun seasonings and andouille sausage)
• 1 Tbs. (15 ml) organic lemon juice
• 3/4 cup (180 ml) white wine
• 2 cup (480 g) (dairy-free) different types of cheeses
• garnishes chopped: parsley, chives, cilantro, mint, etc.

1. Cook the pasta as directed.

2. Sautéed in wine: onions, mushrooms, and garlic. 

3. Whisk in the broth and lemon juice.

4. Stir in the choice of dairy. 

5. Simmer until it thickens. Add little flour if needed.

6. Toss in the cooked pasta and vegetables.

7. Add everything to a casserole pan. Sprinkle with cheese.

8. Cover with aluminum foil and bake for about 25 minutes.

9. Remove foil and bake another 15 minutes.

10. Let it rest for 5-10 minutes. 

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Tex-Mex Ground Turkey with Black Beans

Tex-Mex is a regional American cuisine from southern Texas, a blend of Mexican flavors and of course Mexican ingredients.  

The name originated from the Tejano people, descendants of mostly Native Americans, Texas Creoles, and Mestizo who settled Texas when it was part of the New Spain  (1521-1821) and later Mexico (1821-36). 

Severs 4

~organic as much as possible~

1 pound (455 g) ground turkey 
1 can (15 oz) (4300 g) black beans, drained and rinsed 
1 cup corn ( 130g) 
1 onion, chopped 
2 cloves garlic, minced 
1 red bell pepper, chopped 
1 Tbs. (15 ml)  olive oil 
1 Tbs. (6 g) or less chili powder 
1 tsp. (2g) each: cumin, oregano, and paprika 

(dairy-free) grated cheese
cilantro or parsley, chopped (for garnish) 
lime wedges 

optional:

• (dairy-free) sour cream or yogurt
• salsa
• avocado
• guacamole
• jalapeños
• diced (fire-roasted) tomatoes
• hot sauce 

~Texan English~
/wun/ 1. In a large skillet, heat olive oil over medium heat. 

/ti/ 2. Sauté the onion and bell peppers, about 3-4 minutes.
/thriy/ 3. Add the minced garlic or an additional minute.
/fo/ 4. Increase the heat to medium-high and add the ground turkey, cook about 5-7 minutes. 

/fayf/ 5. Stir in the spices.
/ses/ 6. Stir in the beans and corn, cook about  5 minutes.
/safin/ 7. Remove and garnish with cilantro/parsley or fill 2 little blows on side.

/ey/ 8. Serve with lime wedges and any other optional ingredients

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Turkey Chili

Turkey is a traditonal dish in Mexico for the winter holidays. What a better way to use leftover turkey than with a hot chili dish.

Chile de pavo (Spanish)

Serve 8

1 pound (455 g) ground or shredded turkey

1 diced organic onion

1 jalapeño seeded and finely diced or small can of green chili

4 minced organic garlic

1 Tbs. (6 g) chili powder, or more to taste

1 tsp. (2 g) cumin 

1 diced organic bell pepper

3 Tbs. (45 ml) organic lime juice

14 1/2 ounces (625 g) organic crushed tomatoes and its juice 

1 Tbs. (15 g) organic tomato paste

15 1/2 ounces (625 g) organic kidney beans, drained and rinsed

optional broth and/or beer depending on how "watery" you want

optional toppings:

• (dairy-free) cheese
• organic green onions
• cilantro or parsley
• (dairy-free) yogurt
• sliced organic avocado

uno 1. Reheat the turkey or cook the ground turkey in a skillet with the chili powder, onions, japlapeño/green chili, and garlic.

dos 2. Add the remaining ingredients and bring to a boil.

tres 3. Reduce to simmer uncovered for 10-15 minutes or until the chili has the thickness you want. Add broth and/or beer for a less thickness.

cuatro 4 Top with cheese, green onions, cilantro/parsley, avocado, and/or yogurt. 

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Turkey Pot Pie

I avoid making pot pies, but this recipe makes it easier. Plus it is great if there are leftovers.-Mike

We have to thank the ancient Greeks and Romans who made meat pies. Greeks had to top crust; Romans did not. 

Γαλοπόπιτα (Greek)

/galopópita/

Turciac crustum  (Latin)

Serves 4

Preheat the oven 400F (200C)

1 1/2 cups (195 g) cooked organic turkey, cut into cubes

turkey gravy

4 cup (260 g) organic vegetables (dice any like onions)

1 sheet (gluten-free) puff pastry, thawed and unfolded

1 organic eggs

1 Tbs. (15 ml) water

spices of choice: Himalayan salt, black pepper, garlic or onion powder, thyme, rosemary, or sage

~Greek (Latin)~

ένα / EN-a/ (ūnus) 1. In a cast-iron skillet, stir in the turkey, gravy, and vegetables.

δύο /THEE-oh/ (duo) 2. Place the pastry overtop of the skillet and trim excess. 

τρία /TREE-a/ (trēs)  3. Whisk the egg and water, then brush onto the pastry. Season with any of the spices. Poke a few holes with a fork. 

τέσσερα /TESS-air-uh/ (quatuor) 4. Bake 25-30 minutes until the pastry is golden brown and filling is bubbling (inside temperature 165F/75C).

πέντε /PEN-day/ (quīnque) 5. Cool a little before serving. refrigerate any leftovers.

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Turkey Goulash

Goulash is a soup or stew of meat and vegetable seasoned with paprika and other spices. Though, it originated in and symbol of Hungary, it now common dish not just in Central Europe but other parts of Europe, North America, and event an Ethiopian fish goulash. Each country has its own "cattlemen strew*". Turkey goulash is a Passover dish.

Pulykagulyás  (Hungarian)

[from gulya "herd of cattle"

gulyás "herdsman, cowboy"

*gulyáshús "goulash meat as 

meat dish prepared by herdsmen"]

bogrács 

(traditional Hungarian cauldron)

Serves 4

olive oil

3 ground organic garlic cloves

2 organic onions

1 chopped organic each: zucchini and bell pepper

1 Tbs. (15 g) (gluten-free) potato flour

diced organic turkey

1-2 Tbs. (15-30 g) each: paprika and cinnamon

sliced organic mushrooms

4 sliced organic carrots

2 slice organic celery stalks

2 diced organic potatoes

1 cup (240 ml) organic chicken broth

red wine

1/2 cup (120 ml) organic tomato sauce

Himalayan salt and black pepper to taste

garnish: chopped parsley and/or basil

egy 1. Sauté the onions, garlic, zucchini, and bell peppers in olive oil.

kettő 2. Add the turkey and spices. Cook about 10 minutes.

három 3. Add the flour and boil for a minute.

négy 4. Add the potatoes, mushrooms, carrots, celery, and tomato sauce.

öt 5. Add the broth and bring to a boil. Reduce, add red wine, then simmer for an hour.

hat 6. Garnish and serve warm. 

Try some other turkey recipes:

https://veggiefernandezs.blogspot.com/search/label/turkey

or 

other Hungarian dishes:

Stuffed Peppers with Lamb and Mint:  https://veggiefernandezs.blogspot.com/2017/09/hungarian-stuffed-peppers-with-lamb-and.html

Cherry Sauce (for chicken or potatoes): https://veggiefernandezs.blogspot.com/2017/06/hungarian-cherry-sauce.html

Mushroom Paprika: https://veggiefernandezs.blogspot.com/2017/06/hungarian-mushroom-paprika.html

Cucumber Dill Drip: https://veggiefernandezs.blogspot.com/2017/06/hungarian-cucumber-dill-drip.html

Paprika Chicken: https://veggiefernandezs.blogspot.com/2016/11/hungarian-paprika-chicken.html

Vegetable Stew: 

https://veggiefernandezs.blogspot.com/2015/06/hungarian-vegetable-stew.html

* 

• Albania:  gullah
• Austria: Wiener Saftgulasch or Fiakergulasch more onions and less vegetables 
• Coratia: gulaš with wild boar meat
• Czech Republic and Slovakia: guláš with beer and wild boar
• Ethiopia: አሣ ጉላሽ (gulaš) with spicy sauce, served with rice
• Germany: Gulasch with beef, pork, venison, or wild boar, served with potatoes, noodles or dumplings
• Italy: gulasch found in parts of the country that was Austro-Hungarian Empire, marjoram and lemon zest with crusty white bread or potenta
• Netherlands: goulash with beef
• Pokand: gulasz like Hungarian with mashed potatoes, noodles, or dumplings
• Serbia:  гулаш (goulash) beef, veal, pork, venison, or boar; 50% meat to 50% onions
• Slovenia:  partizanski golaž "partisan goulash" with two or more types of meat
• US and Canada: goulash mentioned in cookbooks since 1914, like the Hungarian dish

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Mexican Turkey Casserole (Crockpot)

Mexican food has lots of flavors but can be time consuming. But prepare it in a crockpot saves time for other fun actives.

Cazuela de Pavo (Spanish)

Serves 8

Adjust the spices to taste.

1 Tbs. (15 ml) olive oil

1 pound (455 g) organic ground turkey

1 diced organic yellow onion

1 cup (130 g) each organic: uncooked quinoa (is GF), corn kernels, and (DF) shredded cheese

15 ounce (430 g) each organic: black beans, drained and rinsed and fire-roasted diced tomatoes keep the juice

2 1/2 cups (325 g) organic enchilada sauce

2 organic bell peppers of different colors

1 Tbs. (15 g) cumin

2 Tbs. (30 g) chili powder

1 tsp. (5 g) each: ground cloves, (Mexican) oregano, garlic powder, black pepper

1/2 cup (120 ml) water

toppings: organic

• chopped cilantro
• diced avocado
• chopped green onions
• (DF) sour cream 
• (DF) yogurt
• lime juice

uno 1.  Heat the oil over medium high in a skillet.

dos 2. Add the turkey and onions. Cook, stir until the turkey is not pink, about 5 minutes. Add to the slow cooker.

tres 3. Add the rest of the ingredients, except the cheese and toppings, in the slow cooker. Stir, cover. Cook on HIGH 2 1/2-3 hours or LOW 5-6 hours.

cuatro 4. Remove the lid and stir. Taste and adjust any seasonings. 

cinco 5. Stir in 1/2 cup (65 g) of cheese.

seis 6. Sprinkle the rest of the cheese on top.

siete 7.  Cover and cook on HIGH until the cheese melts, about 10-15 minutes.

ocho 8. Serve hot with the toppings on the side.

nueve 9. Store leftovers in the refrigerator or freeze. Reheat in the oven at 35oF (175C) or in the microwave.

Try some of the other turkey recipes:

https://veggiefernandezs.blogspot.com/search/label/turkey

or Latin American dishes:

https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Turkey Stew

 If you are thinking of leftovers from Thanksgiving, save the drumsticks or any meat.

Serves 6

2 cooked turkey drumsticks, skin removed and separate the meat from the bone

sliced organic onion lengthwise

1 organic leek, sliced in rounds

6 cups (1440 ml) organic chicken stock

1 sprig of thyme

6 organic carrots chopped

4 organic parsnips, turnips or parsley roots chopped (or a mixture of these vegetables)

2 cups (260 g) organic frozen peas

1/4 cup (65 g) chopped tarragon or 1 Tbs. (9 g) dry tarragon

olive oil

optional: organic rice or (gluten-free) bead

1. Sauté the onions and leeks in some oil.

2. Add the drumstick meat, thyme, stock and rest of the ingredients, except peas and tarragon.

3. Simmer uncovered about 30-40 minutes.

4. Stir in the peas and simmer for 5 minutes.

5. Serve with sprinkled of tarragon.

6. Serve with crusty bread or over rice.

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Shawarma

Shawarma is a popular dinner or street food in Middle Eastern dish that originated in the Ottoman Empire (1299-1922 CE/AD). Step forward to the early 20th century, and you can find shawarma in the Mexican dish tacos al pastor. (It takes nearly two days to make tacos al pastor, with the cooking time and refrigeration, etc., that I did not post the recipe.)

شاورما 

/shawaruma/

שווארמת 

/shmamak /

Serves 2-4 people

Preheat the oven 

(see #4 for temperature)

2 Tbs. (30 g) cornstarch

2 tsp. (4 g) each: cumin, cilantro/parsley, paprika, ground cloves, cinnamon, and cayenne

2 Tbs. (30 g) olive oil

choice of organic: lamb, chicken thighs, turkey, beef, bison, or veal 

olive oil

(gluten-free) pita bread and a Middle Eastern salad

وا حد /waah-heet/ ١ 1. Mix together all the ingredients first, except the chicken.

אַחַת /a-khat/           

إثنان /eth-naan/ ٢ 2. Stir in the choice of meat.

שְׁתַּיִם /shta’im/ 

ثلاثة /theh-la-theh/ ٣ 3. Place the meat in a pan and press down for backing or             

שָׁלוֹשׁ /sha-losh/               fry the choice of meat.

أربعة /ahr-uh-bah-ah/ ٤ 4. Inside temperature and cooking time of the meat

אַרְבַּע /ar-ba/

temperature reaches                  minutes

• lamb 450F  (230C)          first 15 minutes, then 350F (175C) for 25 minutes 
• chicken 165F  (74C)         40 minutes
• veal cutlets                         3-7 minutes each side (pan fry)

(medium) 160F (71C)    
(well done) 170F (77C) 

• beef 375F  (185C)              (rare) 15-20 minutes; (medium) 20-25 minutes (pan fry)
• bison 160F (71C)               10-15 minutes
• Use cooked turkey and mariate in the sauce. 

خمسة /hahm-sah/ ٥ 5. Remove and let it rest for 10 minutes.                              

 חָמֵשׁ /kha-mesh/

Try other Middle Eastern recipes.

!בתאבון

/odedee/

!استمتع بوجبتك

/istemti' bi wajbetik/

Enjoy your meal!

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Greek Turkey Burgers

 Tzatziki sauce with turkey makes this a wonderful lunch. 

Μπαλώματα γαλοπούλας (Greek)

/balómata galopoúlas/

Serves 4

Preheat the grill to medium-high

They can be maked ahead of time and 

refrigerate up to 8 hours

1 pound (455 g) turkey

1 cup (130 g) frozen organic spinach (chopped, thawed, and squeezed the water out)

1/2 cup (65 g) crumbled (dairy-free) feta* or goat cheese

1/2 tsp. (1 g) garlic powder and dried oregano

little black pepper

4 (gluten-free) hamburger buns

4 Tbs. (128 g) tzatziki*

sliced organic cucumber

rings of organic red onion

organic lettuce 

optional Greek herbs with turkey:

• dill
• marjoram
• mint
• oregano
• parsley
• tarragon

1. Mix together: spinach with the turkey, cheese, garlic powder, oregano, and black pepper.

2. Form into four patties.

3. Oil the grill rack and grill until there is no longer pick in the center, temperature 165F/74C, about 4-6 minutes.

4. Assemble the burgers inside the buns.

5. Top with 1 Tbs. (15 g) tzatziki, slices of cucumber, lettuce, and onion rings.

*Homemade dairy-free feta cheese: https://veggiefernandezs.blogspot.com/2022/01/homemade-dairy-free-feta-cheese.html

*tzatzik

Makes 2 1/2 cups (325 g)

2 cups (260 g) grated organic cucumber (squeeze out the liquid)

1 1/2 cups (580 g) (diary-free) organic yogurt

2 Tbs. (30 ml) olive oil

2 Tbs. (64 g) chopped mint or dill (or 2 tsp./12 g) of dry herb

1 Tbs. (15 ml) organic lemon juice

1 minced organic garlic clove

1. Mix all the ingredients in a bowl.

2. Let it rest for 5 minutes.

3. Add more herbs and/or lemon to taste.

4. Serve immediately or chill for later.

5. It will keep for 4 days in the refrigerator.

6. Use the extra sauce on grilled organic vegetables:

• bell peppers
• mushrooms
• carrots
• asparagus
• green beans
• corn on the cob

7. as an appetizer spread:

• toasted (gluten-free) pita wedges
• raw organic vegetables
• olives
• (dairy-free) cheese and (gluten-free) crackers
• in hummus

8. Also:

• with falafel
• pita sandwiches instead of avocado
• tabbouleh
• lentil salad
• chickpea salad
• most Turkish and Greek dishes

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Turkey Chili

 So, I bought eight pounds (3,6 kg) of ground turkey! It was on sale. It has been in the freezer for a very long time, because I do not know what to make with it. The weather is cold, rainy, and chili sounds good....Here is what I did with 1 pound (455 g). I think I will have stuffed peppers with ground turkey next week. (https://veggiefernandezs.blogspot.com/2020/04/italian-stuffed-peppers.html)

Chile de Turquía (Spanish)

Serves 4

Add more or less spices to taste.

1 Tbs. (15 ml) olive oil

1 each organic diced: onion, carrot, celery, and bell pepper

1 organic small organic sweet potato, peeled and cubed

1 pound (455 g) organic ground turkey

1 cup (240 ml) water

1/2 can (7 ounces/200 g) each organic: tomato sauce, diced tomatoes with the juice, and black beans or kidney beans

1-2 Tbs. (15-30 g) ground chili powder 

1 1/2 tsp. (8,5 g) each: cumin, paprika, black pepper, and cayenne pepper

pinch of red pepper flakes

optional toppings:

• sliced organic avocado
• thinly sliced jalapeño
• shredded (dairy-free) cheese
• (dairy-free) yogurt
• chopped cilantro and/or parsley

• 
  
• uno 1. Heat oil in a soup pot over medium heat.
• 
  
• dos 2.  Sauté garlic, onions, bell peppers, carrots, celery, and sweet potato for 5-7 minutes, until soft.
• 
  
• tres 3. Add the turkey and cook until brown, about 5-7 minutes, stir and break up the chunks.
• 
  
• cuatro 4. Add water, tomato sauce, diced tomatoes with the juice, beans, and the spices.
• 
  
• cinco 5. Bring to a boil, then reduce to a bubble. Cook uncovered until the chili thickens, about 45 minutes. Stir. 
•  (a) If you do not what it to "bubble", turn down to simmer and cook for 3 hours.
•  (b) If it becomes to thick, add a little water.
• 
  
• seis 6. Taste and add more seasonings if you like.
• 
  
• siete 7. Serve hot with any of the toppings.
• 
  
• ocho 8. Leftovers will keep up to a week in the refrigerator or freeze for 3 months.

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Italian Stuffed Peppers

It is easy to put together, healthy, and you can personalize the ingredients.

Peperoni ripieni

Serves 4-8

Preheat the oven to 375F (190C)

4 organic red bell peppers

2 tsp. (10 ml) olive oil

1 pound (455 g) organic ground: chicken, port, turkey, or crumbled tofu

2 tps. (10 g) Italian seasoning

1 tsp. (5 g) garlic powder or more for taste

dash or two red pepper flakes (up tp 1/2 tsp./2,5 g)

1 can 15-ounces (425 g) organic diced tomatoes

1 1/2 cups (195 g) cooked brown rice, farro (not gluten-free), quinoa, cauliflower rice, or (gluten-free) orzo (but undercook it a little)

1 cup (dairy-free) cheese, Mozzarella, or Provolone (or mix the last two)

1/2 cup (65 g) (dairy-free) Parmesan cheese

2 Tbs. (30 g) chopped basil or more to taste

1. Lightly coat a baking dish.

2. Slice the bell peppers in half top to bottom

3. Remove the seeds and ribs.

4. Place cut side up to stuff.

5. Heat the oil over medium-high heat.

6. Add the ground meat, Italian seasoning, garlic powder, and red pepper flakes.

 (a) If using tofu, add the ingredients but they does not have to cook

7. Cook, breaking apart the meat, until it cooks throughly.

8. Drain off any excess liquid, then pour in the can of diced tomatoes and juice. 

 (a) Add the tofu.

9. Simmer for a minute.

10. Remove from the heat. Stir in the rice/farro/etc. and half of the cheese and 1/4 of the Parmesan.

11. Mound the filling inside of the peppers, then top with the remaining cheeses. Lay in the pan.

12. Pour a bit of water into the pan with the peppers, just enough barely cover the bottom of the pan.

13. Bake uncovered for 30-35 minutes until they are tender and the cheese is melted.

14. Top with basil and serve hot.

15. Keep leftovers in the refrigerator up to 4 days or in the freeze up to 3 months.

 (a) Let them thaw overnight in the refrigerator.

 (b) Cut the peppers into a few pieces first so they warm evenly.

 (c) Reheat in the oven or microwave.

Try the other stuffed pepper recipes. 

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Asian Turkey Meatballs with Sweet Soy Sauce

Use a slow cooker or an instant pot.

Serves 4

A. Meatballs:

1 to 1 1/2 pounds 455 to 670 g) organic ground turkey

1/4 cup (30 g) chopped green organic onions

1/4 cup (30 g) chopped cilantro or parsley

2 minced organic garlic cloves

1 Tbs. (15 ml) sesame oil

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

3/4 cup panic bread crumbs or gluten-free bread crumbs

1 organic egg, beaten

1 to 2 Tbs. (15-30 ml) avocado oil or olive oil

B. Dipping sauce:

1/2 cup (120 ml) soy sauce or GF liquid aminos

1/2 cup (120 ml) organic honey

3 Tbs. (45 ml) rice vinegar

2 organic green onions, sliced

1 1/2 Tbs. (20 g) grated organic ginger

pinch of red pepper flakes

C. Optional: 

• cooked brown rice 
• sesame seeds over the cooked meatballs
• noodles

Slow Cooker

Low for 2-3 hours

A. Meatballs:

1. Line a baking sheet with parchment paper.

2. In a large bowl, combine the turkey, green onions, cilantro/parsley, garlic, sesame oil, soy/liquid aminos sauce, bread crumbs, and egg.

3. Mix well using our hands.

4. Shape the mixture into 1 1/2-inch (8cm) (=tablespoon-size) meatballs and place on the baking sheet.

 (a) If you like to freeze them: 

• even layers in a freezer bag or container
• careful not to smash them
• freeze flat
• the sauce can be frozen as well in bag or container (shake to combine)

 (b) Thaw and continue.

5. Position the top oven rack about 6 inches (15 cm) below the boiler.

6. Preheat the boiler.

7. Boil the meatballs for 4-5 minutes, until they are browned on the outside and some fat is rendered. 

 (a) They are not cooked through yet.

B. Dipping sauce:

1. In the slow cooker, stir together the ingredients.

C. Transfer the meatballs to the slow cooker.

1. Cover and cook on Low for 2-3 hours.

2. They are done when they register at least 165F (74C).

3. Serve with the dipping sauce from the slow cooker on the side, or over brown rice with the dipping sauce drizzled over the top.

Instant Pot

Hight for 5 minutes

A. Meatballs:

1. Combine all the ingredients.

2. Shape into 1 1/2-inch (8cm) (=tablespoon-size) meatballs. Place on a plate.

 (a) If you want to freeze the meatballs and sauce, see above.

 (b) Thaw and continue.

3. Set the instant pot to "Sauté".

4. Pour the oil into the pot and heat until shimmery.

5. Working in batches, brown the meatballs on all sides, +/- 5 minutes.

6. Press "Cancel" and transfer the browned meatballs a paper towel and wipe out any grease.

B. Dipping sauce:

1. In the pot, stir together all the ingredients.

2. Place the trivet in the pot. Arrange the meatballs in one layer. They will fit there tightly.

3. Lock and seal the lid.

4. Cook at high pressure for 5 minutes, then quickly release the pressure.

 (a) They are done when they register at least 165F (74C).

5. Serve with the dipping sauce from the slow cooker on the side, or over brown rice with the dipping sauce drizzled over the top.

-modified From the Freezer to Cooker

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Ground Turkey and Rice Bowl

It is just about 15 minutes from start to finish, and an Asian dinner is on the table!

Serves 4

1 tsp. (5 ml) sesame oil

2 organic garlic cloves, pressed

1 pound (455 g) organic ground turkey

1 tsp. (5 g) fresh ginger, grated

2 Tbs. (30 g) organic brown sugar

1/4 cup (60 ml) soy sauce, or gluten-free Tamari or liquid aminos

1 Tbs. (15 ml) rice wine vinegar

2 cups (260 g) cooked white rice

Asian organic pickled vegetables or organic finely chopped: carrots, cucumbers, jalapeños 

(A mixture of both is good also.)

cilantro or parsley chopped for topping

optional: 1 Tbs. (15 ml) chili paste

A. Start the rice.

B. Main dish:

2. In a pan over high heat, cook the sesame oil and garlic cloves for 30 seconds.

3. Add the ground turkey. Break up the turkey as it cooks for 5 minutes.

4. When it is a little pink, add the ginger, brown sugar, soy sauce/Tamari/liquid aminos, rice vinegar and optional chili paste.

5. Cook, stir, and break up the turkey as it cooks, another 4-5 minutes. 

6. Turk off the heat.

7. Get vegetable ready, drain the liquid from the pickled vegetables or chop the raw vegetables.

C. Make the sauce:

1. In a bowl, stir in: 

• 1/4 cup soy sauce/Tamari/liquid aminos, 
• 1 Tbs. (15 g) brown sugar
• optional 1 tsp. (5 g) chili paste

D. Assemble:

1. Divide the rice between 4 bowls.

2. Top each with 1/4 of the turkey.

3. Add vegetables.

4. Top with of cilantro/parsley.

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Tropical Meatloaf

Add a little tropical flavor to dinner with this simple and sweet dish.

Pain de viande tropical (French)

Serves 6

Preheat the oven to 400F (200C)

1 1/2 pounds (680 g) ground organic chicken or turkey 

3 organic eggs

1 organic yellow bell pepper, cut into small dice

3/4 cup (130 g) peeled organic mango chunks or frozen, thawed

1/3 cup (25 g) unsweetened shredded coconut

1/4 cup (15 g) each: chopped parsley and red pepper flakes

1. Mix together the chicken, eggs, bell pepper, mango, coconut, parsley, and red pepper flakes.

2. Transfer to a bread pan.

3. Bake 50-60 minutes or until the meat is cooked through.

mango tree

  

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