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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Cumin, cinnamon and ginger add the flavors of North Africa to this dinner; fragrant with spices, but not hot. Add hot sauce at the table if you like.
Spicy Turkey with Peas and Peppers Preparation and cooking time: 30 minutes10oz (300gr) turkey cutlets or tenderloin or you can use chicken
1 onion
1/2 green bell pepper
2 cloves garlic
1 tbs minced ginger about 4 thin slices
4oz (125gr) cherry tomatoes, about 1 cup
4oz (120gr) peas, about 3/4 cup, frozen, no sauce
1/2 cup (4oz, 120ml) chicken stock
1/4 tsp cumin
2 tsp olive oil
1 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water
Thinly slice onion. Peel, mince garlic and ginger. Cut green pepper into thick strips, then cut in half. Cut tomatoes in half. Remove peas from freezer and set aside until needed. Cut turkey into strips or bite-size pieces.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion, pepper to skillet and stir-fry for 2 minutes. Add garlic, ginger, cumin and stir-fry another 2 minutes. Reduce heat to medium, add turkey and stir-fry until cooked through. Add chicken stock, peas, cover and simmer 5 minutes, until peas are hot. Add cherry tomatoes and heat through, about 1 minute. Stir in cornstarch / water mixture. Serve over Almond Rice.
1/2 cup Basmati rice
1 cup (8oz, 240ml) chicken stock
1/4 tsp cumin
1/4 tsp cinnamon,
2 tbs sliced almonds
Put rice, stock, cumin and cinnamon into a small saucepan. Cover and simmer until rice is done, about 15 minutes. Fluff rice, add almonds and serve.
Cooking schedule: 30 minutes |
Cut turkey |
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