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Turkey with Horseradish

Quinoa (black)

Sautéed Cabbage

Menu Plan for the week of Jan. 25, 2013: Wednesday's Recipes

Turkey with Horseradish Sauce
Sautéed Cabbage

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     Horseradish is a most under-used condiment.  I like to add a bit for a different type of heat than typical hot sauce.  The turkey cutlets cook quickly making this an easy weekday dinner.   Use any color quinoa you have, red, black or tan.  It all is cooked the same way.  This should finish the cabbage.

Turkey with Horseradish Sauce                   Preparation and cooking time: 30 minutes
      You can use turkey tenderloin - sliced horizontally to make cutlets, or kept whole and simmered another 10 minutes, then sliced before serving.  The combination of mustard and horseradish gives this dish an interesting 'warmth', but not heat like pepper sauce would.

12oz (350gr) turkey cutlets
1/2 onion
2 cloves garlic
1 rib celery
15oz (450gr) whole tomatoes
2 - 3 tbs prepared horseradish
2 tsp Dijon-style mustard
1/3 cup (3oz, 90ml) yogurt
1 tsp dried basil
1 tbs olive oil
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water

Chop onion and celery.  Mince garlic.  Drain tomatoes, reserving juices.  Roughly chop tomatoes.  Heat oil in medium nonstick skillet.  Add onion, celery, garlic and sauté about 5 minutes.  Move vegetables to the side and add turkey cutlets.  Lightly brown on each side, about 5 minutes.  Remove turkey.  Add tomatoes, reserved juices, mustard, horseradish and basil.  Stir well.  Bring to a boil.  Return turkey to pan, reduce heat and simmer, uncovered, 5 - 10 minutes, depending on thickness of turkey.  Stir occasionally.  (If using a whole, uncut tenderloin, cover and simmer 10 - 15 minutes.)  Dissolve cornstarch in water.  Remove turkey to small platter.  Increase heat under sauce.  Add cornstarch and stir until thickened and clear.  Add yogurt and stir.  Spoon some sauce over turkey and serve, remaining sauce on the side.

Quinoa                                                                                   Preparation and cooking time: 20 minutes
    Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia.  It's also easy to cook and tasty - what more could we want? You can substitute Basmati or Jasmine rice.

1/2 cup quinoa
1 cup (8oz, 240ml) chicken stock (or the amount of liquid your package recommends)

Rinse quinoa if needed (most comes washed).  Combine quinoa and stock in small saucepan.  Cover and bring to a boil.  Reduce heat and simmer until done, about 15 minutes  (or whatever your package says).   Serve.

Sautéed Cabbage                                                           Preparation and cooking time: 15 minutes
    The slightly sweet-sour flavor make this an excellent side dish for hearty meats.

2 cups chopped cabbage
1 tbs olive oil
1 tbs sherry vinegar or red wine vinegar
1 tbs brown sugar
1/2 tsp chili powder

Chop cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then cut across.  Do not use the core of the cabbage - you'll recognize it when you see it.  Heat oil in a large nonstick skillet.  Add chili powder and sauté briefly.  Add cabbage and sauté 5 - 8 minutes, until cabbage start to wilt.  Add vinegar and sugar, and stir well.  Cover, reduce heat and let cook for 10 minutes.  Serve.   

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet, small saucepan with lid, large
nonstick skillet with lid

Chop onion, celery
Mince garlic
Sauté onion, celery, garlic for turkey
Open, drain tomatoes, chop
Move vegetables aside, sauté turkey
Cook quinoa
Chop cabbage
Turn turkey
Sauté chili powder

Add cabbage, sauté
Remove turkey
Add tomatoes, juices, mustard, horseradish, basil
Bring to a boil
Return turkey to skillet and simmer, uncovered
Add vinegar, sugar to cabbage, cover, simmer
Dissolve cornstarch in water
Remove turkey, increase heat under sauce
Stir cornstarch in tomato-horseradish sauce, thicken
Fluff quinoa
Stir cabbage
Stir yogurt into tomato-horseradish sauce
Spoon some sauce over turkey
Serve everything

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